| No violation noted during this evaluation. | 04/30/2015 | Follow Up LOC |
- 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 reach in cooler hanging on the wall by the salad bar had an internal temperature of 61*. Removed the lettuce to a different refrigerator. Once this is repaired and holding a temperature of 41* or below, please email inspector with how it was corrected and/or invoice of repair.
- Physical facilities maintained in good repair
Observation: There are missing ceiling tile in the back storage room exposing fiberglass. There are buckets on the floor in the dry storage room because of a leak in the ceiling. There is evidence of water damage on the dry storage room ceiling.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: There was an item stored in the upright reach in cooler in the back kitchen that had a date of 3/25/15. Corrected on site by discarding.
- Outer openings are protected
Observation: The back door was wide open exposing the outside.
|
04/02/2015 | Regular |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
05/07/2013 | Routine |
- Indoor and outdoor surfaces
Observed missing tiles in ceiling above food storage shelves in storeroom.
- Foods are cooled using appropriate methods
Observed two turkey breasts cooling stacked in the same pan, covered with plastic wrap, in deli reach-in case at front counter - after 1 hour breasts were 135 degrees. Removed to freezer, not stacked, plastic wrap removed. Corrected.
- Food temperature measuring devices are provided and readily accessible
There is no thermometer in deli reach-in cooler, and the thermometer in the grill prep cooler is no longer easy to read.
- Laundry facilities
requirement, location, and use
- Linens- cleaning and storage
Observed meat particles in the shield at the top of the meat slicer. Observed utensils at grill are in contact with soiled surfaces.
- Separation from food, equipment, utensils, linens, and single service
Observed lubricating oil on shelf with bread - corrected.
- Food on display is protected from contamination by consumers
Observed ice at wait station is uncovered, crackers at soup station and pickles at grill uncovered, repeat violation.
- Roasts held at a temperature of 130°F or above
Ice had melted around items in salad bar - the ice was below the level of foods in containers and temperatures ranged from 53 to 55 degrees. More ice was added, corrected. Grill prep cooler was 47 degrees, owner turned unit down then foods in cooler ranged from 50-53 degrees. Owner removed foods from cooler to walk-in and called in a repair.
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04/11/2013 | Routine |
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