- 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: Shredded lettuce on salad bar temped at 48*. Lettuce was moved to cooler during inspection. Corrected.
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12/02/2015 | Regular |
| No violation noted during this evaluation. | 04/13/2015 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for clean up of vomiting and diarrhea events.
- 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: Observed potentially hazardous foods in reach in cooler temped at 54*. Foods were moved to a different cooler during inspection. Corrected.
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03/19/2015 | Regular |
- 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:Food product temps in reach in cooler:46.5*,47*, some items discarded
- Customer self service operations are monitored by food employees
suitable utensils are provided or dispensing methods that protect the food are used
- Dispensing of single-service and single-use articles
Observation:Provide containers that will dispense eating utensils with the handles up
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation:Reach in cooler apparently unable to maintain food temps of 41* or below. Use other cooling equipment until the cooler is repaired.
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09/03/2014 | Routine |
| No violation noted during this evaluation. | 02/20/2014 | Routine |
- 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
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
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10/28/2013 | Routine |
- Air drying of equipment and utensils
Observed utensils placed in storage that were not properly air dried.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed utensils placed in storage that were not clean to sight or touch.
- Foods are cooled using appropriate methods
Upon discussion with PIC it was determined that cooling procedures were not being monitored.
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10/15/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Observed build-up behind grills and ovens.
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04/17/2013 | Routine |
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