- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Whole cuts of meat being stored below ground meat in both the reach-in across from grill and in main cooler.
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02/04/2016 | Regular |
- Equipment and utensils are adequately rinsed after washing
Observation: Pans etc shall be rinsed before sanitizing in three compartment sink. Dirty dishes were found in second compartment. Sinks were set up properly to correct
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Do not store raw ground beef over raw fish in walk-in. Corrected
- 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: Sausage on steamtable is 119F - shall be 135F or above. Will be reheated on the grill and held on grill. Corrected
- Drainboards, utensil racks, or tables are provided for soiled and clean utensils
Observation: Utilize drainboard for dirty dishes - do not stack them on the edge of the sink over the third compartment where you are sanitizing. Corrected
- In-use utensils, between-use storage
Observation: Do not store ice cream scoops in standing water - the dipper well was turned on to correct
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The gravy, cooked meats in the walk-in cooler and frozen cooked meats in the walk-in cooler shall be datemarked. Corrected
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In the line reach-in do not store raw meat over cooked meat. Corrected
- Effectively washing equipment and utensils
Observation: Stockpot just washed by employee still had large pieces of food debris on it - will be rewashed
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Chili dated 9/22 and swiss steak and gravy dated 10/2 shall be discarded. Only 7 days is allowed for datemarking. Corrected
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - large mixer, stainless stockpot that was just handwashed by employee, interior of ice machine, ice scoop holder, fan covers tall two door reach-in in kitchen, flour scoop and bulk sugar container that is not currently being used. 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: Do not place all of the bags of frozen hashbrowns on the counter. Take out only what you need and put the rest in the cooler. Corrected
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Do not thaw ground beef chub at room temp. Food was placed in cooler.
- Miscellaneous sources of contamination
Observation: Sift the breading or store in the cooler. Once breading has meat or chicken pieces in it it is considered to be potentially hazardous. Breading was discarded.
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10/09/2015 | Regular |
| No violation noted during this evaluation. | 05/06/2015 | Physical Recheck |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Fan covers in walk-in need additional cleaning.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Racks in the walk-in need additional cleaning.
- Disclosure of menu items offered or served raw or undercooked
Observation: Mark those items such as undercooked eggs that require a consumer advisory.
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04/23/2015 | Regular |
| No violation noted during this evaluation. | 12/18/2014 | Regular |
- Outer openings are protected
Observation: Keep the back door closed in the kitchen until the screen can be repaired
- Miscellaneous sources of contamination
Observation: Do not use sticky fly strips in kitchen. They 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: Kale is 48F - it is a leafy green and they now need to be kept refrigerated so keep it in the make table or reach-in - not over the make table to keep it at 41F or below.
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06/26/2014 | Routine |
| No violation noted during this evaluation. | 07/16/2013 | Routine |
- Equipment and utensils are adequately rinsed after washing
Rinse the dishes between washing and sanitizing in the three compartment sink. Corrected at time of inspection
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04/09/2013 | Routine |
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