- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine is not clean to sight or touch.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility is not using a tip sensitive thermometer to measure the temperature of foods.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The facility does not have a Sick Policy.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Foods, deli meats, cheese, and eggs, in cold hold make table below required temps at 44 to 50 degrees.
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06/03/2015 | Regular |
| No violation noted during this evaluation. | 01/22/2015 | Physical Recheck |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Observed the facility does not have a tip sensitive thermometer.
- Equipment and utensils are adequately rinsed after washing
Observation: Observed the 3 compartment sink is not being used to rinse after washing.
- Sanitization methods - hot water, chemical
Observation: Observed food contact equipment is not being sanitized properly.
- Handwashing signage
Observation: Observed no hand wash sign at the hand sink. Corrected.
- Sanitizers
Observation: Observed tables are not being sanitized. Corrected.
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: Observed the facility does not have a sick policy.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food contact surfaces (ice chute and pans) not clean to sight or touch.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed non-food contact surfaces (shelves and rolling pan shelf) not clean.
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10/06/2014 | Regular |
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
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03/28/2013 | Routine |
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