| No violation noted during this evaluation. | 11/24/2015 | 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: Coolers on cookline running at 50-55F.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Coolers on cookline need thermometers
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06/08/2015 | Regular |
| No violation noted during this evaluation. | 06/08/2015 | Follow Up LOC |
| No violation noted during this evaluation. | 08/21/2014 | Physical Recheck |
- 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: Sandwich make table is operating at 46F and the pizza cooler is 44F - they shall be 41F or below.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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08/14/2014 | Routine |
| No violation noted during this evaluation. | 04/15/2014 | Physical Recheck |
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Soup cooked yesterday is 58F in walk-in - you have 6 hrs in which to cool food down. Food was 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: The sandwich make table is holding food at 58F - shall be 41F or below. Food was discarded. We have had issues with that reach-in consistently. It is strongly suggested that you get a new cooler.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Do not store raw beef over raw salmon to protect against possible cross contamination.
- Poisonous or toxic materials used and applied
Observation: The concentration of the sanitizer in the spray bottle is too strong and will leave a toxic residue
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Do not thaw salmon at room temperature. Salmon was put in cooler.
- Common name-working containers
Observation: The toxic spray containers were mislabeled as to contents
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04/11/2014 | Routine |
- 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
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
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11/26/2013 | Routine |
- Eating, drinking, or using tobacco
Employee drinks shall be covered, use a straw and place on a bottom shelf. Do not use a plastic bottle. Corrected at time of inspection
- Separation from food, equipment, utensils, linens, and single service
Do not store butane, rinse additives, metal cleaner with food and food contact surfaces. Corrected at time of inspection
- Cleanability of floors, walls, and ceilings
Clean floors.
- Roasts held at a temperature of 130°F or above
The omelete cooler is holding food at 44-47F, the foods were moved to another cooler. Half and half on water/ice is 57F - product was discarded.
- Miscellaneous sources of contamination
Cover sugar and syrups, dry foods in grill area, do not nest one pan into another in same area.
- Capacity, availability, and pressure of hot and cold water
Repair handsink in prep area.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean banquet filters.
- equipment food contact surfaces and utensils clean to sight and touch.
The foillowing need cleaning - mixers, can opener, white cutting boards, interior of reach-ins in grill area, interior of hot boxes, fryer in banquet,large knives and knife rack, . --Sides of equipment in banquet, carts, shelves in grill area, seasoning cabinet, can rack, containers for extra equipment.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Do not store raw beef over cooked ribs and in do not store raw bacon over veggies to protect against possible cross contamination. When cracking eggs with gloves on, take off of gloves and wash hands. Corrected at time of inspection
- Toilet room
receptacle, enclosed, fixtures clean
- Hand drying provided
Some handsinks need cleaning and paper towels are needed.
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11/18/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
06/05/2013 | Routine |
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