| No violation noted during this evaluation. | 01/19/2016 | Physical Recheck |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: raw meats stored over ready to eat foods in the walk-in cooler - 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
Observation: items in the walk-in and stand up kitchen coolers not date-marked - meats, noodles, sauces.
- 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: thermometers needed in pie cooler and stand up kitchen cooler.
- Protecting food from environmental contamination
Observation: items in the walk-in and stand up kitchen coolers not covered - sauces, noodles, ham, etc.
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01/06/2016 | Regular |
| No violation noted during this evaluation. | 05/18/2015 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: items throughout Kitchen stand up cooler (fish, gravy) and items throughout the walk-in cooler (meats, noodles, etc.) not date marked. Items past 24 hours need to be date marked.
- 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: thermometers needed in pie cooler and salad cooler.
- Bare hand contact with ready to eat foods
Observation: observed prepping food without gloves on - corrected at time of inspection.
- Food storage - preventing contamination from the premises
Observation: dishes stored on the floor, and items stored on the floor in the walk-in cooler - must be up off the floor at least 6 inches. --Observation: items throughout the coolers (walk-in and standing kitchen cooler) as well as freezer need to be covered with either a lid or plastic cover to prevent contamination.
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05/12/2015 | Regular |
| No violation noted during this evaluation. | 09/18/2014 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: general cleaning and organization needed throughout the kitchen
- 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: thermometers needed in several coolers throughout.
- Food storage containers identified with common name of food
Observation: several items throughout need to be labeled.
- Miscellaneous sources of contamination
Observation: ice cream in front freezer needs to be covered/items in the freezers and coolers also need to be covered.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: datemarking needed on items that exceed 24 hours.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: microwave and waffle maker need to be cleaned.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: meats stored in the walk-in cooler are stored incorrectly (raw meats over ready to eat foods).
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09/11/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Need some basic cleaning in the kitchen area.
- Roasts held at a temperature of 130°F or above
Soup at 115 degrees F. Had cook reheat to 165 degree F and then make sure that it is held at 135 degrees F.
- Foods are cooled using appropriate methods
Cooling of noodles and roast at room temperature. Cook reheated to 165 degrees F and the put both into cooler for proper cooling. Informed cook of 6 hour cool down method.
- Separation from food, equipment, utensils, linens, and single service
Ant spray above ice machine. Corrected at time of inspection
- Food storage - preventing contamination from the premises
Outside storage shed has to go containers on floor that need to be up of the ground.
- Food temperature measuring devices are provided and readily accessible
Need thermometers in all coolers.
- Cutting surfaces maintained
Need new cutting boards or some replaced in both kitchen and front prep area.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vents in bathrooms need to be cleaned.
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09/11/2013 | Routine |
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