- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean spilled flour on shelf in stockroom (basement)
- 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: Rice pudding at 55F on buffet line. Maintain at 41F or lower
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12/30/2015 | Regular |
- Protecting food from environmental contamination
Observation: Food uncovered in reach-in coolers.
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06/09/2015 | Regular |
| No violation noted during this evaluation. | 12/09/2014 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: A procedure/kit is needed for the clean up of vomit and diarrheal events. procedure was provided
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12/05/2014 | Physical Recheck |
- Bare hand contact with ready to eat foods
Observation: When employee cuts up vegetables for salad there shall be no barehands contact. When buttering bread and touching the bread employees shall wear gloves. Corrected
- Food storage - preventing contamination from the premises
Observation: Store the box of potatoes and onions off of the floor in the kitchen
- Single -service and single-use articles may not be reused
Observation: Foil pans shall be stored off of the floor.Corrected
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener and the two door under counter reach-in need additional cleaning.
- 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: Thermometer is needed in upstairs cooler
- Sanitization methods - hot water, chemical
Observation: The knives shall not be washed in the handsink- they shall be washed in three compartment sink or dishmachine.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths shall be stored in sanitizing solution. Corrected
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No ready-to-eat food in coolers appears to be datemarked
- Separation from food, equipment, utensils, linens, and single service
Observation: Under the stairs do not store sternos over the carryout containers - they are considered to be toxic
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips are needed for the sanitizing solutions - both chlorine for the dishmachine and quat for the wiping cloth solution - employee just free pouring the sanitizer into the wiping cloth solution.
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11/24/2014 | Regular |
| No violation noted during this evaluation. | 06/16/2014 | Physical Recheck |
- Food storage - preventing contamination from the premises
Observation: Store bags of rice and onions off of the floor in the kitchen
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener needs additional cleaning
- 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: reach-in and make table are holding potentially hazardous foods at 45F - shall be 41F or below.
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06/11/2014 | Routine |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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12/19/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Thermometers are needed in all coolers.
- Miscellaneous sources of contamination
Keep bags of product closed in stockroom.
- Roasts held at a temperature of 130°F or above
Small containers of food on buffet at 50F. Place directly into table or put on ice to maintain 41F.
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12/04/2013 | Routine |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- 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
|
06/20/2013 | Routine |
- Sanitization methods - hot water, chemical
Pans shall be washed rinsed and sanitized not just washed and rinsed. Pans were placed in the dishmachine. Corrected at time of inspection
- Miscellaneous sources of contamination
Store bags of bulk food - flour, rice, nuts off of the floor and cover in storage. Corrected at time of inspection
- Food storage - preventing contamination from the premises
Store bags of bulk food - flour, rice, nuts off of the floor and cover in storage. Corrected at time of inspection
- Toilet room
receptacle, enclosed, fixtures clean
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean the filters in the hood.
- Handwashing cleanser, availability
Soap and paper towels are needed at kitchen handsink, paper towels at the downstairs handsink. Clean all the kitchen handsinks. Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemark prepared foods such spinach and cooked chicken that you can not use in 24hrs.
- Food temperature measuring devices are provided and readily accessible
Thermometers are needed in refrigeration units.
- Hand drying provided
Soap and paper towels are needed at kitchen handsink, paper towels at the downstairs handsink. Clean all the kitchen handsinks. Corrected at time of inspection
- Cleanability of floors, walls, and ceilings
Clean the floor and wall under the hood.
- Eating, drinking, or using tobacco
Employee drinks shall not be on a prep table - place on a bottom shelf, cover and use a straw. Corrected at time of inspection
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06/12/2013 | Routine |
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