- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Broasted chicken held past 7 days in the walk-in cooler. Corrected by voluntarily discarding the chicken.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vent is not clean.
- 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: Potatoes on hot hold temped below required level at 117 degrees.
- Physical facilities maintained in good repair
Observation: The floor in poor repair at the entrance of the walk-in freezer.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Equipment handles and fan in the dish room are not clean.
- 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: Foods on the salad bar temped at 47 to 48 degrees.
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02/17/2016 | Regular |
| No violation noted during this evaluation. | 05/20/2015 | Follow Up LOC |
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The facility does not have a Sick Policy.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Foods (green beans and cooked chicken) in the walk-in cooler not date marked.
- 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: Cut lettuce stored out at room temperature, temp at 55 degrees.
- Physical facilities maintained in good repair
Observation: Tile floor by the walk-in freezer thresh-hold in disrepair.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves in the kitchen and fans in the dish-room full of dust, dirt and other debris.
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04/29/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Racks by the ovens were not clean to sight.
- Food employees hair is effectively restrained
Observation: Employees were not wearing hair restraints while prepping food in the prep area.
- Indoor and outdoor surfaces
Observation: Ceiling tiles by the vent hood were not clean.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The vent hood was not clean to sight.
- Bare hand contact with ready to eat foods
Observation: Cooks were pushing pizzas off of the pan with their bare hands.
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03/24/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
The wire racks in the prep area were not clean to sight. --The ice machine was not clean to sight. Corrected at time of inspection
- Designated areas for employees
use of designated areas by employees
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12/04/2013 | Routine |
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