- Posting inspection reports
Observation:Last inspection report is no longer posted. Please correct this with this report.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation:meats taken from breakfast area were wrapped up in a deep bundle to be placed in frig for cooling. Discussed with staff. Please review proper cooling parameters.
- Hand drying provided
Observation:missing paper towels at bar and also back in the prep area nearest the dessert cooler. Corrected during visit. Also, front line handwash sink was blocked by a stainless steel table that had the wheels locked. Also corrected on site.
- Storage and maintenance of wet and dry wiping cloths
Observation:wiping cloths sitting out on counters vs. in the sanitizer bucket.
- 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:Juices used at self service area were brought into kitchen for re-storage. Apple juice is labeled to be refrigerated after opening. This is a repeat violation. If food from breakfast are is saved and used again, temperatures must be maintained for safety. Take temperatures on any of the TCS foods that are brought back into the kitchen. If they are in the temperature danger zone, they cannot be used for human consumption. A change in procedures will need to be made to ensure safety.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation:PIC unable to identify responsibilities of reporting diseases, and no discernible plan in place for employees to understand their responsibilities to report. Please review documents provided. Ensure that all staff with food service fully understand.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:prep cooler on front line is dirty. mold growth and food debris noted. Each need to be cleaned. Gaskets on doors have food debris build up as well.The ice machines have pick growth on the catch plates inside of the bin.
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12/18/2015 | Regular |
| No violation noted during this evaluation. | 12/12/2014 | Follow Up LOC |
- Hand drying provided
Observation:paper towels missing at bar
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:some of the animal proteins are not stored correctly ie Tuna steaks next to desserts, poultry above seafood.
- Posting inspection reports
Observation:Inspection report and license needs to be posted in the view of the public.
- Established procedures for responding to vomiting and diarrheal events
Observation:a policy/clean up kit is needed for vomit/diarrhea episodes.
- Food storage containers identified with common name of food
Observation:various foods are missing labels.
- Miscellaneous sources of contamination
Observation: ice buckets, food lids are not stored inverted.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Some ready to eats that are held longer than 24 hr do not have date marks on them. use/discard w/i 7 days. some exceptions cheese...check with vendor on shelf life ie hard cheese.
- Food temperature measuring devices are provided and readily accessible
Observation:some units are missing thermometers.
- 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:cold holds 50-70F cream cheese, spreads, milk, juices. items that need to be refrigerated for safety need to be discarded.
- Outer openings are protected
Observation:north side door has gaps at lower corner aspects.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:ice machine has pink build up on catch panel-also slimy build up
- Cutting surfaces maintained
Observation:cutting boards are gouged & no longer smooth and easily cleanable.
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12/09/2014 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
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11/07/2013 | Routine |
- Linens- cleaning and storage
Critical: can opener should be cleaned after every use to prevent cross contamination. Non Critical: Clean dishes were sitting on floor in dry storage room. Tray of utensils for wrapping was no organized so handles and food areas were all jumbled. Need to be organized so only handles are touched when wrapping. Wash hands before handling clean dishes.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Critical: can opener should be cleaned after every use to prevent cross contamination. Non Critical: Clean dishes were sitting on floor in dry storage room. Tray of utensils for wrapping was no organized so handles and food areas were all jumbled. Need to be organized so only handles are touched when wrapping. Wash hands before handling clean dishes.
- Dispensing of single-service and single-use articles
Critical: can opener should be cleaned after every use to prevent cross contamination. Non Critical: Clean dishes were sitting on floor in dry storage room. Tray of utensils for wrapping was no organized so handles and food areas were all jumbled. Need to be organized so only handles are touched when wrapping. Wash hands before handling clean dishes.
- Roasts held at a temperature of 130°F or above
meat make table on left side of grill 45.6deg today using my digital stem thermometer. Unable to locate unit therm.
- Food temperature measuring devices are provided and readily accessible
several cold food storage areas missing thermometers today. Salad make table thermometer was jammed against back wall of unit and not accessible.
- When to wash
All food employees need to know when where and how to wash hands. Observed several times when handwashing was needed but did not observe any employees washing hands during today's visit. Please have all food employees read and sign handout today.
- Bare hand contact with ready to eat foods
Bare hand contact is not allowed with ready to eat foods. Observed Chef handling tortillas with bare hands which were intended for cold wraps. See handout.
- Food storage - preventing contamination from the premises
Food should be stored at least 6 inches off floor at all times. Bus tub of pasta salad sitting on floor of walkin with no protection at time of inspection.
- 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.
several cold food storage areas missing thermometers today. Salad make table thermometer was jammed against back wall of unit and not accessible.
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11/06/2013 | Routine |
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