| No violation noted during this evaluation. | 02/25/2016 | Non Illness Complaint |
| No violation noted during this evaluation. | 08/05/2015 | Follow Up LOC |
- Material characteristics of non-food contact surfaces
Observation: Microwave cover not maintained in good repair.
- Physical facilities maintained in good repair
Observation: Floors and walls not maintained in good repair.
- Package integrity
Observation: Dented can in can storage. Can was removed during inspection. Corrected.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for clean up of vomiting and diarrhea events.
- 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: Potentially hazardous foods on cold hold buffet line temped at 45-47*.
- Removing dead or trapped birds, insects, rodents, and other pests
Observation: Build up of dead insects in traps above exit and in kitchen area.
- Sanitizers
Observation: Quat based sanitizer below 200ppm. Quat based sanitizer was dumped and re-filled to achieve 200ppm during inspection. Corrected.
|
07/28/2015 | Regular |
- Package integrity
Observation:dented can, can was voluntarily discarded.
- 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:Potentially hazardous food items on salad bar temped between 44-55
- Air drying of equipment and utensils
Observation:utensils not properly air dried. Utensils were removed to be re-washed and properly dried.
- Sanitizers
Observation:observed quat sanitizer below 150ppm. quat sanitizer was replaced.
|
04/18/2014 | Routine |
| No violation noted during this evaluation. | 04/16/2014 | Other |
- Shellstock, maintaining identification
- 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
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
04/09/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
REPEAT VIOLATION: Observed hot water sanitizer dish machine not achieving 160* surface temperature on utensils.
|
04/02/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Observed hot water dish machine not achieving 160* temperature to sanitize utensils.
- Food storage containers identified with common name of food
Observed working food containers not labeled with the common name of the food.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed build up in microwave. --Observed debris build up behind ice machine.
- Utensils and pressure measuring devices maintained
Observed build up in microwave.
- Roasts held at a temperature of 130°F or above
Observed mashed potatoes temped at 120-127*. Mashed potatoes were voluntarily discarded. Corrected at time of inspection. --Observed potentially hazardous foods on the salad bar temped at 44-47* Observed potentially hazardous foods in the kitchen make table held at 44*.
- Cleanability of floors, walls, and ceilings
Observed chipping and peeling of paint on walls which makes them not smooth and easily cleanable. Observed growth on wall behind dish machine.
|
03/14/2013 | Routine |
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