| No violation noted during this evaluation. | 07/09/2015 | Follow Up LOC |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Foods being thawed at room temperature.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Potentially hazardous foods held longer than 24 hours not date marked. Foods were date marked during inspection. Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef stored above ready to eat lettuce. Raw beef was moved during inspection. Corrected.
- Miscellaneous sources of contamination
Observation: Employee wearing gloves handle raw meat and handle ready to eat foods. Foods were voluntarily discarded and employee was instructed on how to properly wear gloves. Tongs were provided during inspection to handle raw meats. 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: Potentially hazardous foods on salad bar temped at 45-50*. Salad bar items were moved to cooler during inspection. Corrected.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Mechanical dish machine chlorine sanitizer below 50ppm.
|
07/07/2015 | Regular |
| No violation noted during this evaluation. | 06/17/2014 | Other |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw meat stored above ready toe at foods in the walk in cooler.
- 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: Observed potentially hazardous foods on the salad bar temped between 45*-50*.
- Storage of clean equipment and utensils
Observation: Observed utensils stored in containers with handles in the container.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed foods held longer than 24 hours not date marked.
|
03/25/2014 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
03/20/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed potentially hazardous foods in the salad make area temoed between 44*-47*.
- Bare hand contact with ready to eat foods
Observed bare hand contact with ready to eat foods.
- Food storage - preventing contamination from the premises
Observed food stored on the floor in the kitchen. Observed food stored on the floor in the basement storage area.
- Disclosure of menu items offered or served raw or undercooked
Observed no asteriking of foods that are cooked to order identified in the menu.
- When to wash
Observed employee not wash hands before putting gloves on.
- In-use utensils, between-use storage
Observed handle of utensil stored in salad.
- Food temperature measuring devices are provided and readily accessible
Observed no thermometer accessible to temp cooked foods.
- Using a handwashing sink- operation and maintenance
Observed ice dumped in the hand sink.
- Designated areas for employees
use of designated areas by employees
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw animal foods not adequately separated from precooked or ready-to-eat foods during storage Observed raw animal species not adequately separated during storage.
|
03/15/2013 | Routine |
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