- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Open deli meat pkg, hot dog pkg and mashed potatoes not date marked. No date mark/label on pickled eggs. Corrected during inspection.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Noted items in violation of 3-501.17, not discarded when in violation. Discarded/Corrected during inspection.
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02/02/2015 | Regular |
| No violation noted during this evaluation. | 11/12/2014 | 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: No records of signed food employee agreement for Form 1B of FDA Food Code.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No copy of CFPM on site.
- Established procedures for responding to vomiting and diarrheal events
Observation: No written procedures for employees to follow for vomitus or diarrheal events.
- Hand drying provided
Observation: No paper towels at employee bar handsink.
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11/07/2014 | Regular |
- 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:hot holding temps for Mac & Cheese 106.7F, baked beans 117.4F, cheesy potatoes 101.9F, roast beef 120.4F. Food disposed of. Corrected on site.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Roasted chicken was dated 3-2-14. Food disposed of. 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 dates on opened packages of cooked ribs, cooked beef, potato salad. Corrected on site.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kit for checking strength of sanitizer in bar sink and buckets.
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04/09/2014 | Routine |
| No violation noted during this evaluation. | 01/16/2014 | Follow Up LOC |
- Roasts held at a temperature of 130°F or above
Steam table had mac & cheese at 128F, natcho cheese at 131F, potato casserole at 109F, The unit was turned off. Items were disposed of. Corrected at time of inspection
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code. Gave information on next food safety class available for CFPM (Certified Food Protection Manager).
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12/17/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Walk-in cooler
- Hand drying provided
Restroom in men's and women's.
- equipment food contact surfaces and utensils clean to sight and touch.
Exteriors of equipment
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05/17/2013 | Routine |
- Responsibilities of Permit Holder
- Posting of a valid license
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Walk-in beer cooler thermometer reading 16F on outside. The internal temp. was 62F.
- Smoke free air act
No smoking sign given to manager to post.
- Roasts held at a temperature of 130°F or above
Walk-in cooler was 62F and should be 41F.
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05/17/2013 | Routine |
- Hand drying provided
- equipment food contact surfaces and utensils clean to sight and touch.
Exteriors of equipment
- License required to operate a food establishment
- Food temperature measuring devices are provided and readily accessible
Prep Cooler Reach in cooler
- Posting of a valid license
- Responsibilities of Permit Holder
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment
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05/13/2013 | Routine |
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