- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw beef stored with bacon, sausage and ham stake. Re arranged to correct. Inspector provided educational material for training. Inspector will recheck at the next regular inspection
- Untreated eggs stored in 45°F ambient air temperature
Observation:Raw eggs stored at room temperature in the kitchen. Placed in the cooler to correct. Inspector will recheck at the next regular inspection
- Foods are cooled using appropriate methods
Observation:Chili at 60 in the cooler. heated soup was added to the cool stored chili. Inspector explained to the PIC an adequate manner to cool and store soups. Soup was reheated to correct. Inspector will recheck at the next regular inspection.
- Bare hand contact with ready to eat foods
Observation:Employee butter toast without hand barriers (gloves). Gloves are available in the establishment. Inspector will recheck at the next regular inspection
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10/20/2015 | Regular |
| No violation noted during this evaluation. | 10/29/2014 | Follow Up LOC |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: There were areas where the walls and floors were soiled.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There were raw meat and eggs placed over RTE foods in the standing cooler
- Foods are cooled using appropriate methods
Observation:There was condensation on the bottom side of the chili container lids and at the centers were at 44 degrees.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The exteriors of equipment were soiled
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The interworkings of the ice machine was soiled.
- 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: The hood filter and hood were soiled.
- 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: Chili made yesterday (10-21-14) did not properly cool within six hours.
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10/22/2014 | Regular |
| No violation noted during this evaluation. | 03/27/2014 | Follow Up LOC |
- Physical facilities maintained in good repair
Observation: The caulking behind the hand sink and three compartment sink were missing. The door seal of the standing cooler was in bad repair.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors underneath equipment and along walls were soiled throughout.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Ceiling vents and ceiling tiles were dusty.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marking was not consistent.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The area surrounding the pop nozzles and ice chute were soiled. The exteriors/interiors of microwaves were soiled. The fan guards in the walk-in coolers were dusty. Shelving was soiled. The exteriors/handles of equipment were soiled.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: The interworkings of the ice machine.
- When to wash
Observation: Employee touched raw meat with bare hands then put on gloves without washing hands.
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03/21/2014 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The hood filters were soiled. The ceiling vents were dusty.
- Sanitizers
Chlorine bleach bucket sanitizer was in excess of required concentration. - Corrected at inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
There were holes in the wall near the dish machine area. The floor and walls near the dish machine area were soiled.
- equipment food contact surfaces and utensils clean to sight and touch.
*Reppeat* The interworkings of the ice machine was soiled. The exteriors and handles of equipment were soiled
- Roasts held at a temperature of 130°F or above
*Repeat* The orange juice concentrate at the orange juice machine was at 52 degrees.- Discussed the importance with the PIC, PIC stated that she will call the orange juice provider to fix the machine to comply.
- Food storage - preventing contamination from the premises
There was meat stored on the freezer's walk-in floor.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
*Repeat* There was raw bacon over potatoes and lettuce in the standing cooler and in the walk-in cooler. - Corrected at inspection. There was cheese stored next to raw meats on the make line cooler. - Corrected at inspection.
- Air drying of equipment and utensils
There was wetnesting of clean dishes near the dish machine.
- Designated areas for employees
use of designated areas by employees
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12/13/2013 | Routine |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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03/20/2013 | Routine |
- Disclosure of menu items offered or served raw or undercooked
The menu does not include a consumer advisory about the risks of consumption of cooked to order, raw or undercooked, animal products.
- Linens- cleaning and storage
There are non-inverted plates above the grill.
- Miscellaneous sources of contamination
There is uncovered butter sitting on the countertop.
- Roasts held at a temperature of 130°F or above
There was hamburger in a cooler at 52 degrees. The items outside in the "Jordan" walk-in cooler were ranging from 44-47 degrees.
- Posting of a valid license
The most recent inspection report not posted near the license for customer viewing.
- Food temperature measuring devices are provided and readily accessible
Theremometers not provided in all coolers.
- equipment food contact surfaces and utensils clean to sight and touch.
The interior lip of the ice machine is soiled. The area surrounding the pop nozzles and ice chute are soiled. The interior, exteriors, tracks, seals of equipment are soiled. Some dry storage and cooler shelving are soiled. The fan guards in the walk-in coolers are soiled. The hood is soiled.
- Outer openings are protected
The exterior "Jordan" walk-in cooler is not insect/rodent tight.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The hood filter is soiled.
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03/11/2013 | Routine |
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