| No violation noted during this evaluation. | 12/01/2014 | Follow Up LOC |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Working container of coleslaw with expiration date of 11/9/14 - disposed of.
- Posting inspection reports
Observation: Inspection report not posted.
- Miscellaneous sources of contamination
Observation: Cups for dispensing croutons, pineapple laying in product.
- Separation from food, equipment, utensils, linens, and single service
Observation: Spray bottle of Clorox cleaner/degreaser stored with food items on cook line.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Blade on can opener heavily soiled. Slicer heavily soiled. Interior of ice machine soiled. Ice scoops stored on soiled surface.
- 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: Pan of partially cooked bacon on grill at 110 degrees.
- 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: Missing thermometers in the majority of coolers.
- Air drying of equipment and utensils
Observation: Ice bucket not stored inverted.
- Light bulbs, protective shielding
Observation: Overhead lights in kitchen missing shields.
- When to wash
Observation: Did not observe any hand washing during course of inspection.
- Eating, drinking, or using tobacco
Observation: Open drinks in food prep areas.
- 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: Whipped butter at 62.4 degrees, items in walk-in cooler not at proper temperature: Chicken and noodles, chili, pasta - 45 degrees, prime rib - 43.6 degrees, sausage 45.1 degrees
- Handwashing aides and devices, use restrictions
Observation: Bucket sitting in hand sink at wait station.
|
11/19/2014 | Regular |
- In-use utensils, between-use storage
Backing plate of ice machine and can opener blade not clean to sight or touch. Clean inside microwave, not clean to sight or touch. Scoop stored in product in drink area without handles- Handles needed for scoops stored in products, handles shall not touch product.
- Eating, drinking, or using tobacco
REPEAT: Open beverage containers in unapproved area- drink in clean dish area, moved corrected on-site.
- Common name-working containers
Spray bottles not labeled- label spray bottles with common name of chemical.
- Designated areas for employees
use of designated areas by employees
- When to wash
Employee wiping mouth then going back to line after hand washing. Must wash hands after touching mouth. Corrected on-site.
- Bare hand contact with ready to eat foods
Touching ready-to-eat foods with bare hands- toast after toasted, thrown away, hands washed and gloves used, corrected on-site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
About have the items not date marked- date mark potentially hazardous foods with the day of prep, this counts as day one, seven day hold on these items. Freezing stops time but must be marked in/out of freezer.
- Hand drying provided
Hand sink on front no paper towels. Hand sink in kitchen not kept clean.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
REPEAT: Raw meats stored above ready-to-eat foods.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Tiles cracked in dish area. General cleaning needed on behind cookline.
- Foods are cooled using appropriate methods
Large quantities cooling.
- Toilet room
receptacle, enclosed, fixtures clean
- Roasts held at a temperature of 130°F or above
Butter stored at room temperature, voluntarily discarded, corrected on-site.
- equipment food contact surfaces and utensils clean to sight and touch.
Backing plate of ice machine and can opener blade not clean to sight or touch. Clean inside microwave, not clean to sight or touch. Scoop stored in product in drink area without handles- Handles needed for scoops stored in products, handles shall not touch product. --Fixtures above front line and fan in cooler, excessive dust. Pan on cooling race has spilled product and mold, clean.
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05/15/2013 | Routine |
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