| No violation noted during this evaluation. | 09/10/2015 | Follow Up LOC |
- Disclosure of menu items offered or served raw or undercooked
Observation:need required advisory for ground beef served undercooked per customer order as posted for egg menu items.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: no thermometer in prep cooler across from grill area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: no date mark on open sliced deli meats (beef, turkey, etc.), left over bread pudding, and other PHF/TCS foods in walk-in cooler. No date mark on foods opened out of original pkging for boiled eggs or marked by date of production for pancake batter and salsa in reach-in cooler.
|
09/09/2015 | Regular |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Meat was thawing in standing water. Corrected during the inspection to cool running water.
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05/05/2015 | Regular |
- Food storage, prohibited areas
Observation: Raw chicken in plastic container placed on top of trash can prior to cooking. Moved to food prep counter top during inspection.
- Posting of a valid license
Observation: Most recent food license not available.
- Safe, unadulterated, honestly presented
Observation: Flank steak strips intended for reheating past its 7 day shelf life in reach in cooler and strawberries with mold growing on them. Disposed of during the inspection.
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10/30/2014 | Regular |
- Posting of a valid license
Observation: Current valid RS license not posted.
- Posting inspection reports
Observation: Most recent inspection report not posted.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vent filters above cooking range in need of cleaning.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Refrigerator in prep area next to hot hold line had temperature reading of 60 degrees. Kitchen manager stated elevated temperatures likely due to constant opening and closing of unit while serving breakfast. Foods were disposed of during the inspection.
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05/14/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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12/04/2013 | Routine |
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observed dented cans of food and expired salad mix in cooler. Removed during inspection.
- Sanitization methods - hot water, chemical
Observed bucket of sanitizer not at proper concentration. Corrected during inspection.
- Package integrity
Observed dented cans of food and expired salad mix in cooler. Removed during inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed container of marinara sauce not date marked. Removed from cooler during inspection.
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09/12/2013 | Routine |
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