- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw meats stored above cooked meats in pull out drawer coolers. Meats were moved during inspection. Corrected.
- Bare hand contact with ready to eat foods
Observation: Employee handle hamburger buns with bare hands. During inspection, employee voluntarily discarded buns and put on gloves to handle new hamburger buns. Corrected.
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02/16/2015 | Regular |
| No violation noted during this evaluation. | 06/12/2014 | Routine |
- In-use utensils, between-use storage
Observation: Observed in use utensils/scoops stored in food.
- Sanitizers
Observation: Observed bleach sanitizer above 100ppm. Bucket was emptied and re-filled during inspection. Corrected.
- Reminder statement
Observation: Observed foods cooked to order not asterisked in the menu.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw meats stored above ready to eat meats in pull out coolers. Observed breading and breading liquid used for raw meat stored next to ready to eat foods on the make table.
- Foods are cooled using appropriate methods
Observation: Observed sausage being cooled in a large covered plastic container in the make table.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Package integrity
Observation:Observed dented can in back storage area. Can was voluntarily discarded. Corrected.
- Food storage containers identified with common name of food
Observation: Observed various working food containers not labeled with the common name of the food.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed various items in walk in cooler and in make tables not date marked.
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02/25/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- 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
|
06/25/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed potentially hazardous foods in the front pie cooler temped at 47*. Pies were moved to a different cooler. 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
Observed potentially hazrdous foods in the front salad make table not date marked.
- Food in a hermetically sealed container
Observed large dent in can. Can was voluntarily discarded. Corrected at time of inspection
- Foods are cooled using appropriate methods
Observed prime rib being cooled in large quantities and covered in the back walk in cooler.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed build up on pan. Pan was removed from rack and put in dishwashing area. Corrected at time of inspection
- Bare hand contact with ready to eat foods
Observed bare hand contact with ready to eat foods. Foods were voluntarily discarded.
- Sanitizers
Observed quat sanitizer in excess of required concentration of 200ppm.
- Food storage containers identified with common name of food
Observed working food containers not labeled with the common name of the food.
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04/29/2013 | Routine |
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