- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Half chickens holding at 126* in warmer unit. Re-heated at time of inspection.
- Foods are cooled using appropriate methods
Observation:Turkeys cooling in large quantities in walk-in cooler.
- Cutting surfaces maintained
Observation:Cutting board at make table next to freezer not in good repair.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloths not maintained in sanitizer between uses. Cloths were placed in sanitizer buckets at time of inspection.
- Posting inspection reports
Observation:Most recent inspection report not posted.
- Capacity, availability, and pressure of hot and cold water
Observation:Hot water not available at women's restroom handsink. Valves were adjusted and hot water was available at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw chicken stored above cooked chicken in main line make table. Moved.
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01/07/2016 | Regular |
| No violation noted during this evaluation. | 03/06/2015 | Physical Recheck |
- Hand drying provided
Observation:No paper towels available at bar and main line handsink.
- 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:Both main line coolers unable to maintain food products at 41* or below. All products were moved to alternate cooler until coolers are able to maintain 41* or below. Service have been called.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Homemade blue cheese dressing and and sliced deli ham have exceeded 7 day requirement. Products were voluntarily discarded.
- Reduced oxygen packaged foods are properly labeled
Observation:ROP pulled pork not properly labeled with the time product was sealed in bag.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation:Gumbo and chili not being properly re-heated to 165*. Voluntarily discarded.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Establishment unable to provide test strips for checking concentration of both quat and chlorine sanitizer.
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02/25/2015 | Illness Complaint |
- Air drying of equipment and utensils
Observed food utensils not being properly air dried prior to stacking.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed bulk ingredient containers not kept clean.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observed gravy not being properly re-heated to 165* within 2 hours. Corrected at time of inspection.
- Eating, drinking, or using tobacco
Observed employee drinks in food prep area not properly covered with lid and straw. Corrected at time of inspection.
- Hand drying provided
Observed no paper towels available at bar handsink. Corrected at time of inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed general cleaning needed in kitchen area.
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06/26/2013 | Routine |
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