| No violation noted during this evaluation. | 02/11/2016 | Follow Up RCP |
- 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 cooked roasts in kitchen and in downstairs walk-in, relocated at time of inspection.
- Clean condition-hands and arms
Observation: Employee removed toothpick from mouth, threw it into garbage can and was in the process of handling clean silver ware without washing hands or changing gloves. Discussed at time of inspection.
- Cutting surfaces maintained
Observation: Cutting surfaces on prep line scarred and stained.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Cutting boards on cook line are Cleaned and sanitized every 8 hours, discussed proper frequency at time of inspection.
- Handwashing aides and devices, use restrictions
Observation: Pitcher sitting in hand sink on cook line, pot scrubber sitting in hand sink, bleach container sitting in hand sink in ware washing area.
- 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: Coleslaw 49 degrees, fresh salsa 45 degrees (prep table cook line). Meat in drawers on cook line at 44 degrees. Sliced tomatoes 50 degrees, uncooked tenderloins 47 degrees (prep table on cook line). All removed at time of inspection.
- Air drying of equipment and utensils
Observation: "Wet stacking" pans and utensils.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Plastic tubs that store utensils (ware washing area) have debris in them.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Two working pans of marinara sauce in walk-in cooler with expiration date of 1/27/2015. Disposed of at time of inspection.
- Miscellaneous sources of contamination
Observation: Scoop handles laying in product, relocated at time of inspection.
|
01/28/2016 | Regular |
| No violation noted during this evaluation. | 08/18/2015 | Follow Up LOC |
- When to wash
Observation:During entire visit (through lunch) inspector only observed one waitress wash hands. No food handlers.
- Hand drying provided
Observation: No paper towels at middle hand sink on buffet line.
- Food storage - preventing contamination from the premises
Observation: Sliced cheese sitting on counter (cook line) next to (touching) soiled towel. Photo attached.
- 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: Pico de gallo 48 degrees, sour cream 50 degrees (buffet). Shredded cheese 56 degrees, ham 51 degrees (bottom of pizza prep table on buffet).Sliced cheese sitting on counter top at 49 degrees, sliced tomatoes 49 degrees (right hand side on cook line). Hamburgers/steak 45 degrees, shaved meat 50 degrees, shredded cheese 48 degrees (drawers on cook line). Salads and shredded cheese on salad bar temping 43 - 47 degrees.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Missing thermometers in reach-in coolers.
- Equipment location, installation, repair, and adjustment
Observation: Faucet for filling hot wells (cook line) leaking.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Pizza peels soiled (photo attached).
- Eating, drinking, or using tobacco
Observation: Observed open drinks throughout kitchen. Picture attached
- Storage of clean linens, single-service, and single use articles
Observation: "To go" containers not stored inverted.
- Miscellaneous sources of contamination
Observation: Scoop handles laying in bulk ingredient bins. Waitresses handling food contact portion of utensils while wrapping them.
- Maintaining premises free of litter and unnecessary equipment
Observation: Non-working equipment in kitchen,
- Customer self service operations are monitored by food employees
suitable utensils are provided or dispensing methods that protect the food are used
- 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: Sweet and sour chicken at 120 degrees, pizza temping between 113 and 120 (both on buffet). Removed at time of inspection.
- Air drying of equipment and utensils
Observation: Ice buckets not stored inverted (and stored on floor)
|
08/03/2015 | Regular |
| No violation noted during this evaluation. | 11/13/2014 | Physical Recheck |
| No violation noted during this evaluation. | 10/27/2014 | Follow-up |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Working container of Bologanise sauce with an expiration date of 10/20/14 - disposed of at time of inspection.
- Foods are cooled using appropriate methods
Observation: Placing large amounts of hot foods, covered on racks with an additional covering in walk-in too cool. Placing hot, baked potatoes in walk-in to cool still wrapped in foil.
- 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: Items on cook line not at 41 degrees or below: Shredded cheese - 48.4 degrees, sliced tomatoes 42.7 degrees
- 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: Foods prepared on October 20, 2014 not cooled properly:Clam chowder - 45.9 degrees
|
10/21/2014 | Physical Recheck |
- Person in charge is present
Observation: Upon arrival, no person in charge present.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Pan of raw chicken, full to rim with juices sitting directly next to cooked bacon, moved at time of inspection. Raw shell eggs over cooked sausage in prep table on cook line.
- Miscellaneous sources of contamination
Observation: Scoops for bulk ingredients laying in product. Plastic cup used for dispensing croutons laying in product.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Not consistent in date marking, ready to eat foods prepared on site, dated for 9 - 15 days. Out of date foods in walk-in cooler, Bologanise sauce, taco meat, canadian bacon
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Drawer on cook line for ingredients heavily soiled.
- Dispensing of single-service and single-use articles
Observation: Bar #2, plastic utensils not dispensed by handles.
- 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: Items on salad bar not at proper temperatures: Potato salad 47 degrees
- Equipment location, installation, repair, and adjustment
Observation: Several pieces of cold holding equipment not working.
- Air drying of equipment and utensils
Observation: Storing, utensils, pans, and other food contact surfaces while still wet.
- Handwashing aides and devices, use restrictions
Observation: Bar #2 storing ketchup bottles in hand sink.
- Storage and maintenance of wet and dry wiping cloths
Observation: Towels used for wiping food contact surfaces not in sanitizing solution between uses.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dicer soiled. Containers for toothpicks (cook line) soiled.
- Demonstration of Knowledge
Observation: Due to presence, nature and repeat violations, cannot demonstrate knowledge of food safety.
- 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: Items removed from buffet on 10/6/2014 stored in basement walk-in cooler, not cooled properly:Turkey - 54.7 degrees
- 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: Partially cooked bacon on cook line at 103 degrees. Removed at time of inspection. Potatoes in hot hold unit at 128 degrees.
- Sanitization methods - hot water, chemical
Observation: When using three compartment sink on cook line, not sanitizing food contact surfaces.
- Handwashing cleanser, availability
Observation: No soap at hand sink on cook line.
- Physical facilities maintained in good repair
Observation: Walls and ceiling in store room behind bar #2 in bad repair and soiled.
- Cleaning procedure
Observation: Using common towel to dry hands.
- When to wash
Observation: Handling raw food items (eggs, bacon) not washing hands prior to conducting other food handling. Wait staff coming into kitchen after putting on gloves to handle toast, no handwashing before putting on gloves.
- Plumbing system maintained in good repair
Observation: Three compartment sink on cook line leaking.
- Hand drying provided
Observation: No paper towels at hand sink on cook line.
- Foods are cooled using appropriate methods
Observation:Removing hot items from hot holding unit, placing in walk-in to cool in original hot holding pans and covering to cool. Removing baked potatoes from hold holding and placing them in walk-in cooler to cool while still wrapped in foil.
|
10/07/2014 | Regular |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
|
10/16/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Handsinks draining slowing. Counters under flat top and open flame grills heavily soiled in kitchen and in buffet area. Steam table in buffet area leaking. Towels used for wiping food contact surfaces not in sanitizer solution between uses. Gaskets on Delfield hot hold unit in buffet area in bad repair. --Wet stacking dishes & pans *. Slicer, dicer and wedger heavily soiled *. Drawers storing utensils soiled. Blade on can opener heavily soiled.
- Foods are cooled using appropriate methods
Mashed potatoes from 9/23/13 service at 60 degrees on 9/24/13 @ approximately 2:45 pm. Sutffed pepers from 9/23/13 service at 48 degrees on 9/24/13 @ approxmiately 2:45 pm. All disposed of. Placing hot pans of food from hot hold unit directly in walk-in too cool.
- Laundry facilities
requirement, location, and use
- Using a handwashing sink- operation and maintenance
Handsinks in food prep areas soiled. Paper towel dispenser at front handsink not working.
- Linens- cleaning and storage
Wet stacking dishes & pans *. Slicer, dicer and wedger heavily soiled *. Drawers storing utensils soiled. Blade on can opener heavily soiled.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Several containers of ready to eat foods (baked potatoes, cooked items) not marked with date of preparation *.
- Common name-working containers
Chemicals in unlabed spray bottles *.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Working container of rice - no lid to cover, observed large amount of debris that had fallen into it - disposed of rice.
- Miscellaneous sources of contamination
Plastic wrap sitting by handsink and paper towels in buffet area - no barrier to prevent splash. Employee drinks stored above food & food contact surfaces in work area.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw ground turkey about cooked meat roast in walk-in cooler - moved at time of inspection.
- Storage and maintenance of wet and dry wiping cloths
Handsinks draining slowing. Counters under flat top and open flame grills heavily soiled in kitchen and in buffet area. Steam table in buffet area leaking. Towels used for wiping food contact surfaces not in sanitizer solution between uses. Gaskets on Delfield hot hold unit in buffet area in bad repair.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Roasts held at a temperature of 130°F or above
Potentially hazardous foods (TTS) on buffet not at 135 degrees: Taquito's - 115 degrees
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors under equipment & warewashing machine 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
Mashed potatoes from 9/23/13 service at 60 degrees on 9/24/13 @ approximately 2:45 pm. Sutffed pepers from 9/23/13 service at 48 degrees on 9/24/13 @ approxmiately 2:45 pm. All disposed of. Placing hot pans of food from hot hold unit directly in walk-in too cool.
- Food storage containers identified with common name of food
Bulk containers of cornstarch, flour, etc not labeled with common name of contents.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Upon arrival, mechanical warewashing machine not reaching proper temperature to sanitize. Turned off machine to let water reheat, after a brief period of time, machine reached proper temperature. Recommend that staff let it reheat periodically throughout day.
- Duties of PIC
Staff not familiar with reportable diseases *.
- Hand drying provided
Handsinks in food prep areas soiled. Paper towel dispenser at front handsink not working.
|
09/24/2013 | Routine |
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