| No violation noted during this evaluation. | 09/24/2015 | Follow Up LOC |
- Bare hand contact with ready to eat foods
Observation: Touching radishes with bare hands - corrected on site.
- Food storage - preventing contamination from the premises
Observation: Condensation dripping into bucket of raw chicken in the upstairs walk-in cooler - Corrected on site.
- Designated areas for employees
use of designated areas by employees
- 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: Sliced Tomatoes 47, Shredded Cheese 45, Prime Rib 49, Ham 47, 44, 46, Roast Beef 46, 47, Turkey 46, 46, Chicken 51, 49, 47, 47 - disposed of.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: No thermometer in reach-in prep cooler on Cook's line - placed - Corrected on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No date on Ham in walk-in cooler downstairs - Corrected on site.
- Food storage, prohibited areas
Observation: Buckets of Chicken on the floor in the upstairs walk-in cooler, bucket of fish on the floor in the downstairs walk-in cooler - Corrected on site. --Observation: Mold on the Beer lines in the downstairs walk-in cooler.
- Indoor and outdoor surfaces
Observation: Bare wood shelving in the downstairs walk-in cooler.
|
08/14/2015 | Regular |
| No violation noted during this evaluation. | 05/18/2015 | Follow Up LOC |
- Miscellaneous sources of contamination
Observation:Primary walk-in freezer has large build up around the compressor/fan unit. Ice build up in the southwest corner on hose with formed icles.
|
12/16/2014 | Regular |
- 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: Sliced Tomatoes at 51 degrees, Diced Tomatoes at 52 degrees, Shredded Cheese at 51 degrees, Lettuce at 49 degrees and Taco Meat in the walk-in cooler at 49 degrees - Corrected at time of Inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener soiled - Corrected at time of Inspection.
- Eating, drinking, or using tobacco
Observation: Open cup of Coffee on Cook Line - removed - corrected at time of Inspection.
- Bare hand contact with ready to eat foods
Observation: Employee handling deviled eggs with bare hands - Corrected at time of Inspection.
- 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: Fish on Buffet at 114 degrees - Corrected at time of Inspection.
|
04/08/2014 | Routine |
- Shellstock, maintaining identification
- 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
- Eating, drinking, or using tobacco
|
03/28/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- 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
- Shellstock, maintaining identification
- Clean condition-hands and arms
|
03/07/2013 | Routine |
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