| No violation noted during this evaluation. | 12/24/2014 | Physical Recheck |
- Sanitization methods - hot water, chemical
Observation: Chemical sanitizing dish machine tested low, 0 ppm. Sanitizer bottle was empty at time of inspection. Kitchen manager replaced the empty sanitizer bottle with new container. Machine tested correctly.
- Light bulbs, protective shielding
Observation: Light shield panel missing for the bulbs in the kitchen above the hot holding wells.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dried food debris build on the blade and blade area of the kitchen food slicer. Dried food debris build up on the blade of the table mounted can opener blade. Pink debris build up on the inside of the large ice machine.
- In-use utensils, between-use storage
Observation: Butter scoop stored in container of room temperature of water next to the fountain pop machine. Assistant manager removed the container of water and stored the scoop in a dry container. Ice scoop for the large ice machine stored on top of a plastic bag on the top of the ice machine. Assistant manager removed and washed the scoop, then stored the scoop in a clean dry location.
- Disclosure of menu items offered or served raw or undercooked
Observation: No disclosure of food items served cooked to order present on the menu.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: No hot water available at the hand washing sink next to the fountain pop machine.
- Hand drying provided
Observation: No paper towels available at the hand washing sink next to the fountain pop machine. Assistant manager supplied towels at the sink.
|
12/10/2014 | Regular |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Eating, drinking, or using tobacco
|
05/31/2013 | Routine |
- Storage or display of food in contact with water or ice
Open cases of catfish fillets had condensation frost falling into the container.
- Foods are cooled using appropriate methods
Prime rib cooked on Sunday was not cooled to the proper temperature, below 41*f. Meatloaf cooked yesterday and sliced today was not cooled to the proper temperature, below 41*F.
- 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.
Temperature measuring devices are not located in reach in coolers and freezers.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
General cleanliness issues throughout kitchen.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw steaks stored over cooked ham slices in reach in cooler. 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
Prime rib not datemarked that has been in storage longer than 24 hours.
- equipment food contact surfaces and utensils clean to sight and touch.
Meat slicer and ice machine were visibly soiled. Take home containers and coffee cups stored on the floor.
- 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
Prime rib cooked on Sunday was not cooled to the proper temperature, below 41*f. Meatloaf cooked yesterday and sliced today was not cooled to the proper temperature, below 41*F.
- When to wash
Cook was using same gloves after handling raw meat ingredients. Cook was instructed on proper glove wearing and handwashing.
- Using a handwashing sink- operation and maintenance
The handwashing sink was not designated. There were items in the sink and a garbage can in front of it as well.
- Linens- cleaning and storage
Meat slicer and ice machine were visibly soiled. Take home containers and coffee cups stored on the floor.
- Roasts held at a temperature of 130°F or above
Sloppy joe mix was held below 135*F. Product was heated on a stove to 165*F and placed back in hot holding.
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05/21/2013 | Routine |
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