- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Chili and Bean soup holding at 116* on hot table. Products were removed and reheated to 165*. Corrected.
- Utensils and pressure measuring devices maintained
Observation: Rubber scrapers in poor repair.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw seafood above ready-to-eat foods in walk-in cooler. Product was moved to lower shelf. Corrected.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Pan of little smokies dated 3-22 in walk-in cooler. Product was voluntarily discarded. Corrected.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Exteriors of equipment soiled. Floors soiled under equipment.
- 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:Sliced tomatoes holding at 56* in cold table. Unit was readjusted. Corrected.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Interior of reach-in coolers soiled. Door handles of coolers soiled. Shelving in kitchen area soiled.
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04/01/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Several containers that were past date- all were disposed of at time of inspection
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06/03/2014 | Physical Recheck |
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:several coolers were missing interior thermometers for reading ambient air temps
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Clean the following interior icemaker, meat slicer, ice cream mixer heads, dish machine plastic racks for holding clean and dirty dishes are soiled to the point I believe they are no longer cleanable-replace / bulk ingredient bins for sugar flour etc need cleaned
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:Handwash sink is not easily accessible by employees working on prep line
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:about 20 containers of food that had gone past expiration date were tossed at time of inspection
- Storage or display of food in contact with water or ice
Observation:Temporary ice bucket for use in drinks must be allowed to drain
- Storage and maintenance of wet and dry wiping cloths
Observation:Several towels laying around kitchen -store in sanitizer water between uses
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04/09/2014 | Routine |
| No violation noted during this evaluation. | 04/09/2014 | Routine |
- Handwashing signage
Post signs at all handsinks even restrooms reminding employees to wash hands
- Handwashing sinks-Numbers, capacities, location, and placement
There is no handsink on the prep line, cook must walk back to kitchen to wash hands-handsink is needed cook line
- Roasts held at a temperature of 130°F or above
2 door reach in cooler in kitchen, all temps taken were 52-54 degrees F, all food products in cooler were disposed of
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Sweep interior floor of freezer, clean under storage rack in backroom
- Bare hand contact with ready to eat foods
Line cook handled raw product with gloved hands then picked up toast and placed on plate with no glove change or handwash-left handout
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04/30/2013 | Routine |
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