| No violation noted during this evaluation. | 11/09/2015 | Regular |
| No violation noted during this evaluation. | 05/29/2015 | Regular |
- Eating, drinking, or using tobacco
Observation: Drinks and donuts found on prep table - there shall be non eating in the kitchen and drinks shall be on bottom shelf. Corrected
- Air drying of equipment and utensils
Observation: Air dry pans before stacking. Corrected
|
10/15/2014 | Regular |
| No violation noted during this evaluation. | 05/12/2014 | Physical Recheck |
- Using a handwashing sink- operation and maintenance
Observation: Cold water is needed at the handsink in the dishroom
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The labels shall be cleaned off of the pans.
- Miscellaneous sources of contamination
Observation: Use scoops, tongs etc to dispense croutons etc
- Handwashing cleanser, availability
Observation: Soap is needed at handsink near the steam jacketed kettle
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Packages of raw salmon found on same tray as chocolate cake - salmon was moved
- Storage of clean equipment and utensils
Observation: Ice paddles for cooling of food found stored on the floor of the walk-in. Paddles were washed, rinsed and sanitized
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning - the front of the drawer reach-in, the lid and front of the salad reach-in.
- Separation from food, equipment, utensils, linens, and single service
Observation: Sterno found over food prep surface and stainless steel container found over squirt bottles of water. Toxics were removed
- Food storage containers identified with common name of food
Observation: Label squirt bottles of water
|
05/06/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
|
11/26/2013 | Routine |
- Food storage containers identified with common name of food
Label the squirt bottles of oil and water.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean the labels off of the pans. Scoop for rice shall not be stored in standing water - store clean and dry, in the food, or on a clean surface as long as the scoop is washed, rinsed and sanitized every 4 hours.
- In-use utensils, between-use storage
Clean the labels off of the pans. Scoop for rice shall not be stored in standing water - store clean and dry, in the food, or on a clean surface as long as the scoop is washed, rinsed and sanitized every 4 hours.
- Separation from food, equipment, utensils, linens, and single service
Store sternos in kitchen sep and below food and food contact surfaces.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Do store raw calamari over cooked meats to protect against possible cross contamination. Corrected at time of inspection
|
11/19/2013 | Routine |
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