| No violation noted during this evaluation. | 06/17/2015 | Follow Up LOC |
- Storage of clean equipment and utensils
Observation: There were plates that were not properly stored to prevent contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marking was not consisent in the back kitchen cooler. Discussed the importance of proper datemarking. Left datemarking guidance document. Send datemarking procedure to health department by 6-5-15.
- Cutting surfaces maintained
Observation: There were individual cutting boards and cutting boards on the make table that were in bad repair.
- Storage and maintenance of wet and dry wiping cloths
Observation: There were wiping rags sitting on prep areas.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floors near the cookline were soiled. The ceiling above the dish machine area and pizza make area were soiled and dusty.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The meat tenderizer, can opener/holster, meat slicer, floor mixer and pizza utensils were soiled. Discussed the dangers of soiled food equipment. PIC stated that equipment would be cleaned and sanitized after the lunch rush.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
|
05/26/2015 | Regular |
| No violation noted during this evaluation. | 06/04/2014 | Follow Up LOC |
- Sanitization methods - hot water, chemical
Observation: The dishwashing machine did not properly sanitize dishes with either heat or chlorine. Kitchen manager called the dishwashing company for guidance on how to fix the sanitizer concentration.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine at the banquet bar, the meat slicer and the meat tenderizer in the kitchen were soiled. Corrected at inspection.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The hood filters were soiled.
- Air drying of equipment and utensils
Observation: There were wetnesting of clean dishes.
- 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: Items in the north make table cooler exceeded 41 degrees
- Physical facilities maintained in good repair
Observation: There were cooler door seals in bad repair. Some sinks were missing caulking to prevent bacterial and fungal build-up in high moisture areas behind the sinks.
- 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: Establishment did not have a thermometer provided in every cooler with perishable foods.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Establishment did not have test strips for checking chlorine sanitizer concentration.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
|
05/30/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
|
12/12/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
*Repeat* Wiping cloths not maintained in sanitizer between use. The exteriors and handles of equipment were soiled. The fan guards in the walk-in cooler were dusty.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
In the south make line cooler, raw meats were not placed properly
- Foods are cooled using appropriate methods
Ribs were bulk cooling in the walk-in cooler. - Corrected at inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat* Wiping cloths not maintained in sanitizer between use. The exteriors and handles of equipment were soiled. The fan guards in the walk-in cooler were dusty.
- Cutting surfaces maintained
*Repeat* The cutting boards were in bad repair.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The walk-in cooler floor was soiled. There were broken floor tiles at the party room bar. There were moldy ceiling tiles and soiled light fixtures near the dish washing machine.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The hood filters were soiled. There were dusty ceiling vents.
- Test kit provided and used to measure sanitizing solution concentration
There were no test strips for checking quaternary sanitizing buckets. - On order.
- Designated areas for employees
use of designated areas by employees
- Roasts held at a temperature of 130°F or above
*Repeat* The north end cooler at the front bar were ranging from 44-46 degrees.
- Miscellaneous sources of contamination
There was no cover on the ice well at the front bar.
|
12/04/2013 | Routine |
- 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
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
03/14/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Corrected at inspection
- Roasts held at a temperature of 130°F or above
- Miscellaneous sources of contamination
- Food is properly labeled
- Food temperature measuring devices are provided and readily accessible
- Laundry facilities
requirement, location, and use
- Disclosure of menu items offered or served raw or undercooked
- Linens- cleaning and storage
- Material characteristics of non-food contact surfaces
- Cutting surfaces maintained
- equipment food contact surfaces and utensils clean to sight and touch.
|
03/01/2013 | Routine |
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