| No violation noted during this evaluation. | 12/03/2015 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning - the area under the grills, sides of equipment on grill line, lower shelves.
- Eating, drinking, or using tobacco
Observation: Employee drink observed uncovered on a slicer - store drinks covered, use a straw and place on a bottom shelf. Corrected
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - slicer, tenderizer, small mixer, interior and top of ice machine in back, tomato slicer, can opener, interior of some reach-ins, shredder.
- Separation from food, equipment, utensils, linens, and single service
Observation: Cans of butane found over prep table - toxics were removed.
- 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: Leafy greens on salad bar are 46-51F, they are too high out of the refrigeration unit to keep cold - they will put a container of ice under pan for now. Liquid egg in carton on counter 64F - food was discarded. Sausage in front area of refrigerated drawer unit 48-49F - the door was partially open. Door was closed. The breakfast make table is holding foods at 48-50F - food will be discarded and ice will be placed below pans and lid shut to see if this keeps food at a proper temp.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors need cleaning in grill area.
|
11/19/2015 | Regular |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Thaw chicken submerged in cold water not just in standing water. Corrected
- Eating, drinking, or using tobacco
Observation: Employee drink cups found over food prep surface and on slicer - drinks shall be on a lower shelf where they can not contaminate the food. Waitress observed eating in front waitress area. There is no eating in the waitress areas or the kitchen. Corrected
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: In refrigerated drawer units do not store raw ground meat in the same container as the raw whole cuts of meat to protect against possible cross contamination. Corrected
- 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: Thermometers are needed in the reach-in in the corner of the grill line, in the pizza reach-in and the waitress reach-in. corrected
|
04/15/2015 | Regular |
| No violation noted during this evaluation. | 11/18/2014 | Regular |
- Bare hand contact with ready to eat foods
Observation: Employee grabbed a piece of sausage with bare hands and put it on a plate. Employee was also touching toast for customers with bare hands.
- In-use utensils, between-use storage
Observation: Ladles stored with handle down instead of up at waitress station.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: There is a large accumulation of grease, water, and grime behind fryers on cook line. Also clean accumulation of grime and grease from under equipment throughout establishment.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean large accumulation of food debris from the make table at the end of the cook line. Clean inside of freezer on cook line.
|
06/20/2014 | Routine |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
09/27/2013 | Routine |
- Cleanability of floors, walls, and ceilings
Clean floor under shelves in walk-in freezer.
- Food temperature measuring devices are provided and readily accessible
Thermometers are needed in coolers on cookline.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean gaskets on 2-door freezer on cookline. Clean seperator plate on ice machine across from salad prep cooler.
|
09/11/2013 | Routine |
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
|
05/20/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Thermometers are needed in the multi door line reach-in and the omlete reach-in.
- Roasts held at a temperature of 130°F or above
Top area where the individual butter spreads are kept in the waitress area "marked keep refrigerated" are 51F, shall be 41F or below. Spreads were discarded.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Clean the employee restroom.
- Cleanability of floors, walls, and ceilings
The floor needs cleaning on line under equipment.
- Using a handwashing sink- operation and maintenance
Handsink on the line needs cleaning.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean the onion ring reach-in, the gaskets on the Checkered flag salad cooler, the interior of the omlete reach-in, and interior of microwave, Do not store the pizza paddles between the pizza ovens. --Clean plate warmer, the sides of the grill, the handles on the walk-ins and hot box and line reach-in, the face of the fryers.
- Eating, drinking, or using tobacco
Employee drinks shall be on a bottom shelf, covered and use a straw. Corrected at time of inspection
- In-use utensils, between-use storage
Clean the onion ring reach-in, the gaskets on the Checkered flag salad cooler, the interior of the omlete reach-in, and interior of microwave, Do not store the pizza paddles between the pizza ovens.
|
05/06/2013 | Routine |
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