| No violation noted during this evaluation. | 11/12/2015 | Physical Recheck |
- Handwashing signage
Observation: Hand washing reminder signs missing from the bar hand sink and the hand sink by the fountain pop machine. Person in charge posted new signs.
- Toilet room
receptacle, enclosed, fixtures clean
- Physical facilities maintained in good repair
Observation: Large section of missing ceiling tiles in the kitchen above the prep area. Place tiles back in.
- Sanitization methods - hot water, chemical
Observation: Low temp kitchen dish machine tested low, 30 ppm. Inspector observed a booster heat was also on in addition to using a low temp sanitizer chemical. Inspector turned off the booster heater and the chemical sanitizer tested correctly above 50 ppm. Person in charge was made aware of the issue. The booster should be left off to ensure correct concentration. Or contact machine tech to adjust sanitizer concentration in conjunction with the booster heater.
- 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: Blue cheese (50F) ambient (52F) at the Silver King bar reach in cooler is not able to maintain proper cold holding temperatures. Person in charge discarded the blue cheese. No other perishable foods were stored in the cooler. Person in charge stated they will place a service request for the cooler.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Dust build up on the kitchen ceiling tiles and around air vents.
- Light bulbs, protective shielding
Observation: Missing bulb covers over lights in the kitchen.
- Food is properly identified and monitored
Observation: Perishable TCS foods stored out of temperature control at the bar buffet that require time control monitoring are not. Log monitoring sheets for perishable food items are not available for the cooks to record once served for the buffet. Management previously used log sheets for the cooks to mark down foods as they were served. Logs must be available and current or each container must be marked for time by re-check or perishable foods at the buffet will be discarded.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Multiple perishable prepared on site food items stored in coolers throughout the kitchen had date marks exceeding the 7 day shelf holding requirement. Employees discarded foods.
- Food on display is protected from contamination by consumers
Observation: No food guards or shields are present at the bar buffet set up to prevent contamination from guests serving themselves.
|
10/27/2015 | Regular |
| No violation noted during this evaluation. | 03/27/2015 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Food is properly identified and monitored
Observation: Time monitoring logs for hot and cold buffet foods not available at time of inspection.
- Established procedures for responding to vomiting and diarrheal events
Observation: No norovirus bodily fluids clean up procedure available onsite.
- Food employees hair is effectively restrained
Observation: Chefs on duty are not wearing any kind of hair restraint.
- Posting inspection reports
Observation: Current Inspection Report not posted.
- In-use utensils, between-use storage
Observation: Ice scoop stored on top of the ice machine. Person in charge washed the scoop then placed a pan on the ice machine for the scoop to be stored in.
- Food temperature measuring devices are provided and readily accessible
Observation: Chef on duty does not have access to a food thermometer to check internal food temperatures.
|
03/02/2015 | Regular |
| No violation noted during this evaluation. | 07/21/2014 | Non Illness Complaint |
| No violation noted during this evaluation. | 06/13/2014 | Physical Recheck |
- Cooling foods are stored properly
Observation: Cooked meats cooling in pans inside the walk in cooler had tight wrapped covers. Cover removed. ) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
- 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: Spicy mayo(51F), diced tomato(53F), raw tuna(51F)in the large kitchen line cooler were not being maintained at cold holding temperatures of 41F or below. All foods discarded by PIC. Units condenser was frozen up and will need to be serviced before foods can be stored in unit. Only produce items are remaining in the cooler.
- 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 ground beef(119F) sitting under the heat lamp in the kitchen was not being maintained at proper hot holding temperatures 135F or above. Corrected. Beef was reheated on the flat top back up to 165F.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Red quat sanitizer buckets in the kitchen tested low, 0ppm. Quat sanitizer wall mixing unit is not mixing correctly. PIC made a service call at time of inspection to sanitizer company.
- 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 not available in the kitchen large prep cooler, kitchen Bev Air cooler, Coke reach in cooler by bar.
- Handwashing signage
Observation: Hand washing reminder sign missing at the bar hand sink. Hand washing reminder sign missing at the kitchen hand sink by the dish machine.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to test the concentration of the sanitizer solution.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken stored above raw ground and whole muscle beef in the walk in cooler. Corrected, PIC moved raw chicken below raw beef.
|
06/10/2014 | Routine |
- Shellstock, maintaining identification
- Clean condition-hands and arms
- 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
- Discharge from eyes, nose, and mouth
|
04/15/2013 | Routine |
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