- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed parfaits and salads with expired date stickers or no date stickers. Manager disposed of foods during inspection.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dish wash machine not dispensing sanitizer. Had restaurant utilize 3-compartment sink for dish washing.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed inside of ice machine with build up of mildew and mold.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No manager on staff had attended at manager level food handling program.
- Posting of a valid license
Observation: Most recent license not on wall. Manager on duty unsure where it is.
- Posting inspection reports
Observation: Most recent inspection report not posted. Manager on duty unsure where it is.
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07/09/2015 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs stored over ready to eats foods (sliced ham, cooked square eggs and pasturized liquid eggs, etc) in reach in cooler by grill/food prep line. Corrected during inspection.
- Physical facilities maintained in good repair
Observation: Large hole in wall by grease trap drain line.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ice bin machine w/ soiled food contact surfaces inside appliance/equipment.
- Hand and arm jewelry prohibition
Observation: Employees operating at food preperation/grill area wearing bracelets (working w/ food). Corrected during inspection.
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09/26/2014 | Routine |
- Food is properly identified and monitored
Observation: No time date record for PHF/TCS foods in food prep line (lettuce, tomatoes, etc.)after being removed from temperature control. Corrected during inspection.
- Hand drying provided
Observation: No towels at hand wash station by food prep/grill line next to managers office. Corrected during inspection.
- Bare hand contact with ready to eat foods
Observation: Observed 2 food prep line employees handeling cheese and other ready to eat food items w/ no gloves on. Corrected during inspection.
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06/05/2014 | Illness Complaint |
| No violation noted during this evaluation. | 06/02/2014 | Non Illness Complaint |
- Food is properly identified and monitored
Observation: lettuce, sliced tomatoes and other food items on food prep line (after being removed from temperature control), not marked with time dot. CORRECTED during inspection.
- Hand and arm jewelry prohibition
Observation: Food prep worker wearing jewelry on wrist while working with food. CORRECTED during inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Interior surfaces of ice bin machine w/ accumulations of mineral deposits and debris not clean to sight and touch. EQUIPMENT FOOD-CONTACT SURFACES shall be clean to sight and touch.
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03/21/2014 | Routine |
| No violation noted during this evaluation. | 03/21/2014 | Follow Up LOC |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Preventing contamination when tasting
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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11/18/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Observed ice bin/machine w/ soiled debris on interior surfaces (around deflector shield.).
- Compliance with submitted HACCP plans and approved variance procedures
HACCP or Time as a control procedures are not in compliance. Sliced tomatoes not time stamped on prep line. Corrected during inspection.
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10/14/2013 | 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
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
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06/18/2013 | Routine |
| No violation noted during this evaluation. | 04/01/2013 | Routine |
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