- Frozen PHF/TCS foods are properly slacked and thawed
Observation: A frozen box of bacon and a container with frozen chicken thawing on the floor. Removed to correct
- In-use utensils, between-use storage
Observation: Scoops stored inside the foods in the WIC. Removed to correct
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Slicer with residue. Slicer is not in use, establishment will cover up and placed in storage. Inspector will recheck at the next regular inspection
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- 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:Raw eggs at room temperature, placed in the cooler to correct. Inspector will recheck at the next regular inspection
- Handwashing cleanser, availability
Observation: Soap not available at the hand washing sink. Provided today to correct.
- 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:Items placed on the warmer: Soups @99, gravy @112. Reheated to correct. Staff was instructed by the inspector to reheat on the stove before placing in warmer. Regulations about reheating explained today. Inspector will recheck at the next regular inspection.
- Bare hand contact with ready to eat foods
Observation: Employee butter toast with bare hands, toast discarded. Inspector explained the regulations gloves were provided. Inspector will recheck at the next regular inspection.
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10/07/2015 | Regular |
| No violation noted during this evaluation. | 05/06/2015 | Physical Recheck |
- Duties of PIC
Observation:DUE TO NUMEROUS VIOLATIONS CROSS CONTAMINATION, DATE MARKING, BARE HAND CONTACT.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:SEVERAL FOODS IN WALK IN COOLER WITHOUT DATES: COOKED MEATS, SOUPS, GRAVY, SAUCES & COOKED POTATOES, DATED TO CORRECT.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:ICE MACHINE INTERIOR WITH RESIDUE. POP MACHINE WITH RESIDUE.
- Storage of clean linens, single-service, and single use articles
Observation:STYROFOAM CONTAINERS STORED UPRIGHT, CONTAINERS TURNED DOWN.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:RAW MEAT STORED WITH COOKED HAM. MEAT WAS DISCARDED.
- 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: GRAVIES AT HOT HOLD UNIT TEMPS WERE 101 TO 103. TURNED UP HEAT FOR QUICK REHEAT.
- Food is properly labeled
Observation: FOODS IN WALK IN COOLER WITHOUT LABELS: SOUPS AND GRAVIES.
- Bare hand contact with ready to eat foods
Observation:COOK TOUCHED TOAST WITH BARE HANDS. TOAST WAS DISCARDED & PIC WAS SPOKE TO REGARDING BARE HAND CONTACT. BARE HAND CONTACT INFO PROVIDED.
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03/19/2015 | Regular |
| No violation noted during this evaluation. | 10/14/2014 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Dishwasher machine not dispensing sanitize. Repairman called today. Establishment will use a 3 compartment sink for dishes.
- 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:Cooked chicken on the stove at 109 and 122. Items placed on the warmer.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Several items without dates, cooked meats (turkey, beef), cooked potatoes, cooked ribs. Inspector will provide a dating guidelines and revised the current SOP for dating
- Separation from food, equipment, utensils, linens, and single service
Observation:Container with bleach water stored on prep table. Removed to correct
- Bare hand contact with ready to eat foods
Observation:Employee butter toast with bare hands. Inspector instructed the employee to place gloves when performing that task. Hand outs provided for further education
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10/01/2014 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Cooked potatoes left on the counter, discarded to correct. Corrected at inspection
- Foods are cooled using appropriate methods
Soups stored in containers too deep for cooling. Items were in the walk in cooler. Soups placed in the freezer to correct
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Several items without dates, Chili, corn beef hash, meat loaf, deli meats. Items dated to correct
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12/16/2013 | Routine |
- Laundry facilities
requirement, location, and use
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08/01/2013 | Routine |
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Potatoes from this morning at 90, shreded potatoes from the day before at 88, items placed in ashallow pan and into the freezer to correct.
- Roasts held at a temperature of 130°F or above
items in the walk in cooler above 41, tomatoes at 46, gravy at 50 air temperature of 48
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07/24/2013 | Routine |
- In-use utensils, between-use storage
WIC, containers of soups, BBQ sauce, and other items with food residue. Utensils left inside food containers.
- Duties of PIC
Cooling not done correctly, items not dated, cooling units not working.
- Indoor and outdoor surfaces
Dry strage, celling titles falling on storage items, titles missing.
- Insect control devices are properly designed and installed
Fly ribbons in the kitchen, numerous flies in the restaurant
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
WIC, several items without dates, cooked metas, cooked soups, potato salad, cooked potato
- Roasts held at a temperature of 130°F or above
Prep cooler @67, unit not working right, items placed into the WIC until cooler gets fix, some items placed on ice.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
WIC, Peppers spoiled in different areas, a very large box with several peppers in poor condition
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Ribs @90, rice @88 left in the counter to cool 3hours before inspection. Placed in the freezer to rapid cool. Soups @124, left out to cool in a container too deep, placed into smaller containers and into the freezer. Potatoes @96, discarded to correct.
- equipment food contact surfaces and utensils clean to sight and touch.
WIC, containers of soups, BBQ sauce, and other items with food residue. Utensils left inside food containers.
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07/22/2013 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
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04/19/2013 | Routine |
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Walk in cooler, gravy from the day before @62., shredded potatoes @48. Explain to the person in charge to correct cooling methods, with temperature checks.
- Indoor and outdoor surfaces
Warewashing floors with titles missing. PIC will fix in the next few months
- equipment food contact surfaces and utensils clean to sight and touch.
Prep areas in the kitchen with residue, under prep table with residue.
- Test kit provided and used to measure sanitizing solution concentration
No test strips for checking sanitize water.
- Foods are cooled using appropriate methods
Walk in cooler, gravy from the day before @62., shredded potatoes @48. Explain to the person in charge to correct cooling methods, with temperature checks.
- Duties of PIC
SEveral items without dates, cooling methods not adequate.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Walk in cooler, shreded potatoes, beef gravy, beef stroganof, cooked chicken, cooked bacon without dates. Establishment has made significant progress with date marking, inspector will develop an SOP with the person in charge at the time of the re-check.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Cooked Potatoes left in the kitchen from the day before, discarded to correct. Corrected at inspection
- Roasts held at a temperature of 130°F or above
Raw fish allow to thaw on the prep table @48, cooked roast beef thaw out on prep table @51. Items placed in the cooler to correct.
- Drying mops
Mop left in the bucket with water. Not inverted to dry
- Food storage - preventing contamination from the premises
Freezer with boxes on the floor, shipment just came in the day before Dry storage, containers with rice, sugar on the floor.
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04/12/2013 | Routine |
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