- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (hot dog and hamburger bunds) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Boxes of ice cream cones stored directly on floor behind ice cream freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the wooden knife block is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service ice cream cups store inside box on floor.
Correction: Store single service cups so off floor to protect from potential contamination from mop water.
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10/07/2015 | Routine | |
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the wooden knife block is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
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06/05/2015 | Routine | |
During inspection no preparation or cooking going on.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) noodle salad, chili, meatloaf and potato salad in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Set of utensils stored next to hand wash sink.
Correction: Store utensils so that not exposed to splash from hand wash sink.
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02/06/2015 | Routine | |
| No violation noted during this evaluation. | 10/17/2014 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage - Clean and Dry Location
Observation: Boxes of food stored on the floor or food stored less than 6" above the floor, behind counter.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerator or freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Bag of styrafoam clam shells are stored on floor. Boxes of cups also stored on floor.
Correction: Do not store single-service articles on floor to avoid contamination.
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06/17/2014 | Routine | |
All previous problems noted on April 29, 2014 have been address and/or corrected.
Issue Food Establishment Permit today.
A routine operational inspection will be done within 30 days of today.
CONDITIONS:
No water service from private well.
7 seat maximum due to limited sewage system.
Need submit satisfactory water sample result once/year, when renew permit.
No violation noted during this evaluation. | 05/19/2014 | Pre-Opening | |
| No violation noted during this evaluation. | 04/29/2014 | Pre-Opening | |
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