| No violation noted during this evaluation. | 10/14/2015 | Physical Recheck |
- In-use utensils, between-use storage
Observation: Do not store scoops in standing water. Corrected
- Food storage containers identified with common name of food
Observation: Squirt bottles of oil and water shall be labeled.
- 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: Reach-in/make table for salads in middle of line is holding food at 47-50F - shall be 41F or below. Repairman is on site for another unit so they will repair this unit also. Leafy greens in a make table but sticking up out of the wells are 48F and 62F - they shall be 41F or below.
- Bare hand contact with ready to eat foods
Observation: Employee shall not touch cooked bacon with barehands. Corrected.
- Eating, drinking, or using tobacco
Observation: Employee drinks shall not be on food prep surface and also use a cup with a lid and a straw - bottle also observed - hands can become contaminated if you keep taking lid on and off.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Stainless steel pans need additional cleaning - labels shall also be removed from pans.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Portioned cooked mushrooms are dated 9/21, so over the 7 days allowed - they shall be discarded.
- Dispensing of single-service and single-use articles
Observation: Toothpicks at the front counter shall be wrapped or dispensed by a dispenser.
- Common name-working containers
Observation: Unlabeled yellow and blue toxic containers found in kitchen.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Prime rib and cooked chicken shall be datemarked in walk-in.
- Separation from food, equipment, utensils, linens, and single service
Observation: Three containers of propane, one of butane, one container of blue toxic and one of yellow toxic found in the kitchen over food contact surfaces or food. In bar pesticide found over plastic wrap.
|
09/28/2015 | Regular |
- In-use utensils, between-use storage
Observation: Do not store scoops in standing water. Corrected
|
03/18/2015 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Container of raw salmon on top of cream cheese used for salads. Also a ROP salmon steak was on the same sheet pan as the cream cheese and it was leaking.
- Miscellaneous sources of contamination
Observation:Box of gloves stored in direct contact with a ready to eat food on prep line across from grills. Cell phone stored on food contact surface of wooden cutting board across from grills. Sauce cups without handle being used to dispense salad dressings.
- Bare hand contact with ready to eat foods
Observation:Employee cutting parsley without hand barrier.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
|
11/06/2014 | Regular |
- Storage and maintenance of wet and dry wiping cloths
Observation: Several sanitizer buckets were sitting on the food contact surfaces near food. They should be stored so they are not in danger of dropping or splashing on food and/or food contact surfaces during prep.
- Effectively washing equipment and utensils
Observation:Do not wipe dirty knives with sanitizer cloth and reuse.
- In-use utensils, between-use storage
Observation: Several plastic to-go containers were used to dispense sauces. Tongs for dispensing lettuce were sitting with the handle in the lettuce. Also, the ice scoops were stored with the handle in the ice.
|
06/18/2014 | Routine |
- Eating, drinking, or using tobacco
Employee drinks shall be covered, use a straw, and on a bottom shelf. 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
Datemark the portioned meats and the meatloaf. Corrected at time of inspection
|
09/19/2013 | Routine |
- Cleanability of floors, walls, and ceilings
SQUEEGE WATER FROM FLOORS AFTER WASHING SO THERE AREN'T LARGE PUDDLES IN THE KITCHEN
- Eating, drinking, or using tobacco
SEVERAL PERSONAL DRINK GLASSES WERE SET ON FOOD CONTACT SURFACES. Corrected at time of inspection
- Capacity, availability, and pressure of hot and cold water
NO HOT WATER
|
06/10/2013 | Routine |
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