| No violation noted during this evaluation. | 05/21/2015 | Follow Up LOC |
- Linens and napkins, use limitations
Observation: Lettuce stored in linen lined basket on salad bar.
- Disclosure of menu items offered or served raw or undercooked
Observation: No disclosure statement on menu. Was given info.
- 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: No thermometer in chef's cooler by grill. Corrected.
- Reminder statement
Observation: No reminder statement on the menu with asterisk (*) depicting foods that may be served raw or undercooked.
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Observation: Wood wicker basket being used with ice in salad bar for holding lettuce.
- Posting inspection reports
Observation: Last inspection report not posted in view of public eye.
|
04/29/2015 | Regular |
- In-use utensils, between-use storage
Observation:Ice cream scoop is improperly stored in standing water. The machine scoop is stored on a towel rather than on a smooth cleanable surface.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Dust accumulation observed on the walk in cooler fan covers and ceiling near the fan covers.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:The interior of the ice machine is due to be emptied, cleaned, and sanitized.
|
10/24/2014 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Evidence of old rodent activity observed near the linen storage shelves in the back room.
- Handwashing signage
Observation:Handwashing sign posted at handsink during the inspection.
|
04/16/2014 | Routine |
- Clean condition-hands and arms
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
12/05/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Evidence of what appears to be mildew is present on interior surface of bar ice machine.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Inadequate date marking of prepared and ready to eat food items observed.
- Common name-working containers
Some chemical cleaner spray bottles are not labeled with the common name of the contents.
|
11/14/2013 | Routine |
- Light bulbs, protective shielding
- Multiuse food contact surfaces are constructed of safe materials
Some metal filing were observed at the can opener blade.
- In-use utensils, between-use storage
Some metal filing were observed at the can opener blade.
- Handwashing sinks-Numbers, capacities, location, and placement
- Outer openings are protected
Some mouse droppings observed on shelving in back equipment storage room. Area cleaned and sanitized during the inspection. Professional pest control will be contacted.
|
04/17/2013 | Routine |
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