- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Manager was set-up to attend class in October and had a medical emergency. Due date has been extended 90 days.
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12/08/2015 | Physical Recheck |
- Outer openings are protected
Observation:Rear door to kitchen propped open when inspector arrived. Door was shut. Corrected.
- Equipment location, installation, repair, and adjustment
Observation:Several rubber scrapers are torn and in poor repair.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several knives hanging soiled. Table mounted can opener soiled with food debris. Items were cleaned. Corrected.
- Bare hand contact with ready to eat foods
Observation: Ready-to-eat foods handled with no barrier in place. Discussed various methods to comply. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Some items not date marked. Corrected.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Establishment does not have a CFPM on staff.
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05/22/2015 | Regular |
| No violation noted during this evaluation. | 05/30/2014 | Physical Recheck |
- Outer openings are protected
Observation:Back door of kitchen propped open with no screen door in place.
- Food on display is protected from contamination by consumers
Observation:Croutons at salad bar downstairs not protected from contamination.
- Food is properly labeled
Observation:Bottle of vanilla in kitchen has no English on label.
- Safe, unadulterated, honestly presented
Observation:Dead gnats in some bottles of liquor at both bars. Products were discarded. Corrected.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Chicken stored above beef in walk-in cooler.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Food being reheated in steam table.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Cut tomatoes in walk-in cooler beyond shelf life. Mold growing on product. Tomatoes were voluntarily discarded. Corrected.
- Bare hand contact with ready to eat foods
Observation:Bare hand contact with bread and cooked foods. Corrected.
- 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:Make table unit in main kitchen holding > 41*.
- In-use utensils, between-use storage
Observation:Ice scoop handle contacting stored ice. Corrected.
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05/21/2014 | Routine |
- Roasts held at a temperature of 130°F or above
Make table in kitchen holding > 41*. Unit was adjusted and proper temperature was attained. Corrected at time of inspection.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Sanitizer concentration < 50 ppm available chlorine when tested. Sanitizer line was primed and proper level was reached. 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
Several potentially hazardous foods in walk-in cooler not date marked. Corrected at time of inspection.
- Handwashing signage
Handwashing sign not posted at hand sink in kitchen.
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11/21/2013 | Routine |
- Using a handwashing sink- operation and maintenance
Observed items stored inside of hand sink in dishroom.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed potentially hazardous foods in walk-in cooler not date marked. Corrected at time of inspection.
- Cleaning of cooking and baking equipment
Interior of microwave oven soiled in kitchen.
- Outer openings are protected
Observed rear door propped open with no screen in place.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw meats stored above ready-to-eat foods. Meats not properly separated by species. Corrected at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Interior of coolers soiled
- Roasts held at a temperature of 130°F or above
Make table holding @ 44-45*. Unit was adjusted down and repair will be called for service. Corrected at time of inspection.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed meat thawing in standing water.
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05/16/2013 | Routine |
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