| No violation noted during this evaluation. | 11/18/2015 | Follow Up RCP |
- Physical facilities maintained in good repair
Observation: Light shield in the kitchen walk in cooler is broken.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Utensil storage containers are soiled.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken stored over raw pork in the walk-in cooler (Chinese). Raw chicken stored over raw shell eggs in the prep table cooler (Chinese). Pork and shell eggs discarded.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef stored over raw onions in the walk in cooler (Chinese). Onions discarded.
- Using a handwashing sink- operation and maintenance
Observation: Handwashing sink not working at time of inspection. Employee stated that when hot water runs through there is a cooldown period before it will operate again. Call made into maintenance for repairs at time of inspection.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Storage of clean linens, single-service, and single use articles
Observation: Cake/donut boxes used in the bakery stored on the floor. Single use items placed on a crate during inspection.
- 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: Fried rice placed in the walk in cooler (Chinese) overnight with an internal temperature of 58.8*. Fried rice was discarded.
- Separation from food, equipment, utensils, linens, and single service
Observation: Glass cleaner on prep table in Chinese. Multiple chemical spray bottles stored over clean utenils/dishware in the bakery. Chemicals moved to appropriate storage area during inspection.
- Storage of clean equipment and utensils
Observation: Utensils stored in soiled containers in kitchen.
- Foods are cooled using appropriate methods
Observation: Fried rice with an internal temperature of 58.8* was in a large deep pot. Rice was discarded.
|
08/31/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Dust accumulation on the vents in the walk in coolers.
- Storage and maintenance of wet and dry wiping cloths
Observation: Towels used to wipe down equipment not stored in a sanitizer solution between uses.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals in spray bottles stored over food items in dry storage. Chemicals moved to another location.
|
07/24/2014 | Routine |
- Food temperature measuring devices are provided and readily accessible
Thin tip thermometer not in use at the outside grill.
- equipment food contact surfaces and utensils clean to sight and touch.
Exterior surfaces of equipment is soiled in the kitchen near the grill area.
- Cutting surfaces maintained
Cutting boards in the deli area are worn with excessive, deep scratches.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Macaroni & cheese prepared on 7/4 and baked beans prepared on 7/5 stored in the walk in cooler. Products were disposed of.
- Condiments are protected from contamination by consumers
Condiments at the outside grill are not protected from consumers.
|
07/12/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Macaroni & cheese prepared on 7/4 and baked beans prepared on 7/5 stored in the walk in cooler. Products were disposed of.
- Food temperature measuring devices are provided and readily accessible
Thin tip thermometer not in use at the outside grill.
- Condiments are protected from contamination by consumers
Condiments at the outside grill are not protected from consumers.
- Cutting surfaces maintained
Cutting boards in the deli area are worn with excessive, deep scratches.
- equipment food contact surfaces and utensils clean to sight and touch.
Exterior surfaces of equipment is soiled in the kitchen near the grill area.
|
07/12/2013 | Routine |
- Cleaning of cooking and baking equipment
Pans in salad bar area are required to be air-dried prior to stacking
- equipment food contact surfaces and utensils clean to sight and touch.
Rack under sheeter in bakery and bottom of 2 door Traulsen freezer in kitchen needs additional cleaning.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Provide covered trash receptacles in restrooms utilized by females
- Linens- cleaning and storage
Pans in salad bar area are required to be air-dried prior to stacking
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Exhaust filters in kitchen and chinese area need additional cleaning.
- Designated areas for employees
use of designated areas by employees
- Roasts held at a temperature of 130°F or above
Temperature of 3 out of 4 of the soups on the salad bar were below 135 degrees. CORRECTED AT THE TIME OF INSPECTION - Soups were reheated prior to placing back in the hot food unit. Temperature of rice in chinese steam table was 122 degrees. CORRECTED AT THE TIME OF INSPECTION - Rice was discarded. --Temperature of sliced tomatoes in deli sandwich prep. cooer was 50 degrees. CORRECTED AT THE TIME OF INSPECTION - Tomatoes from the bottom of the unit replaced the product that was out of temperature.
- Toilet room
receptacle, enclosed, fixtures clean
|
03/25/2013 | Routine |
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