| No violation noted during this evaluation. | 01/25/2016 | Follow Up LOC |
- Test kit provided and used to measure sanitizing solution concentration
Observation: Staff could not provide test kit for sanitizer in warewash or prep area where rags are stored in sanitizer.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Cucumber mix dated 12/29 in reach in cooler in front kitchen closest to mechanical warewash. Corrected on site by discard.
- Handwashing signage
Observation: Hand sink in downstairs bar has no hand washing sign. Hand sink in rear prep kitchen has no hand wash sign, restroom by banquet bar no hand wash sign.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation: Mechanical warewash machine temping at 165 and 163.2 degrees in 2 different wash cycles. Warewash machine must reach temp of 171 degrees at minimum.
- 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: Reach in refrigerator in wait staff area adjacent to bar did not have thermometer.
|
01/13/2016 | Regular |
| No violation noted during this evaluation. | 06/23/2014 | Follow Up LOC |
- 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: Line refrigerator running warm. Meatloaf measured 44.5 degrees. Ice used to maintain temp of blanched vegetables and asparagus measured 47.1 degrees. Cooked rice on ice next to range measured 57 degrees, cooked pasta measured 67 degrees. all temperature controlled for safety foods shall be maintained at 41 degrees or less. Micro greens in make table measured 49 degrees.
- Foods are cooled using appropriate methods
Observation: Chicken in brine in a very large deep container in walk in measured 58 degrees. It is highly doubtful that it would reach 41 degrees in an additional four hours. Use rapid cooling techniques to properly cool food from 135 to 70 in 2 hours or less then 70 to 41 degrees not to exceed four more hours.
- Bare hand contact with ready to eat foods
Observation: Observed staff have bare hand contact with exposed ready to eat food (lemon wedge) for iced tea. Use a barrier such as a glove, utensil, deli tissue, pick to eliminate any bare hand contact with exposed ready to eat foods.
- Handwashing signage
Observation: Provide handwashing sign to line handsink and concession area handsink. Signage is available free at www.profoodsafety.org
- In-use utensils, between-use storage
Observation: store cheese scoop, pizza cutter (concession area) in product under thermal control, clean and dry, or under continuous flow of running water.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Hand drying provided
Observation: Prep line handsink was not stocked with papertowels.
|
06/17/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
|
07/23/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
|
07/23/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Sliced deli turkey dated 07/02 in salad refrigerator 07/11/13, Proscuitto dated 06 13/13 on 07/11/12 on 07/11/13. It appears it had been frozen however a thaw and use by date were not on package Corrected at time of inspection
- Bare hand contact with ready to eat foods
Staff observed having bare hand contact with ready to eat leaf lettuce. Product discarded at inspecxtion. Corrected at time of inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
opened deli turkey walk in not datemarked, cheese cake not date marked as to when thawed. Cheese spreak opened and undated as to when it was opened. food was corrected (discarded). Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
salad refrigerator running warm sour cream measured 45 degrees. Cut tomatoes line prep top refrigerator measured 56 degrees. Maximum allowable temperature is 41 degrees.
|
07/11/2013 | Routine |
- Roasts held at a temperature of 130°F or above
salad refrigerator running warm sour cream measured 45 degrees. Cut tomatoes line prep top refrigerator measured 56 degrees. Maximum allowable temperature is 41 degrees.
- Bare hand contact with ready to eat foods
Staff observed having bare hand contact with ready to eat leaf lettuce. Product discarded at inspecxtion. Corrected at time of inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
opened deli turkey walk in not datemarked, cheese cake not date marked as to when thawed. Cheese spreak opened and undated as to when it was opened. food was corrected (discarded). Corrected at time of inspection
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Sliced deli turkey dated 07/02 in salad refrigerator 07/11/13, Proscuitto dated 06 13/13 on 07/11/12 on 07/11/13. It appears it had been frozen however a thaw and use by date were not on package Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
|
07/11/2013 | Routine |
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