- In-use utensils, between-use storage
Observation: Water was only 90 degrees that the scoops were setting in and the water was not running. The water was turned on prior to me leaving.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener was not clean to sight. The unit was cleaned prior to me leaving.
- Food storage containers identified with common name of food
Observation: One large white container was not labeled in the prep area. The unit was labeled prior to me leaving.
- 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: Three items were 50-54 degrees F on the prep line. Ice was refilled around the units. The items were placed on the line at 9 am and was allowed to be used to 1 pm.
- Air drying of equipment and utensils
Observation: Several units below the back prep counter were not air dried.
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12/11/2015 | Regular |
| No violation noted during this evaluation. | 06/30/2015 | Follow Up LOC |
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener was not clean to sight. The unit was cleaned prior to me leaving.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The vent filter were not clean to sight.
- Food temperature measuring devices are provided and readily accessible
Observation: The thermometer in the salad fridge was not accessible. The unit was moved to the front of the unit so it was accessible.
- Food storage containers identified with common name of food
Observation: The bread crumbs in the large container was not labeled. The container was 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: The salad fridge was not operating at 41 degrees F or below. The facility has a time mark on the units and it read 10:30 prep time and shall have removed the units at 2:30. The units were updated prior to me leaving. They were prepped at 3:00 pm.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: The dish machine was not heating the dishes up to 160 degrees F. The machine was fixed prior to me leaving the inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: One cart was not clean to sight.
- Common name-working containers
Observation: A chemical spray bottle's label was rubbed off. The label was reapplied.
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06/10/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: There was standing water on the floor of the prep area and in the bar cooler. The tops of the ovens were not clean to sight.
- Protecting food from environmental contamination
Observation: Waitresses were using scoops without handles on them while pouring salt into the containers.
- 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: The cold hold unit in the salad prep area did not have a thermometer placed in it. One fridge unit in the waitress station had a damaged thermometer.
- Air drying of equipment and utensils
Observation: Several bar glasses were not air dried prior to placing them in storage.
- Indoor and outdoor surfaces
Observation: The plate fridge was damaged at the top of the door area.
- Separation from food, equipment, utensils, linens, and single service
Observation: A orange chemical spray was being stored above some plastic containers in the food prep area.
- Food storage containers identified with common name of food
Observation: The big bin of flour was not labeled by the back oven unit.
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12/08/2014 | Regular |
- Storage of clean equipment and utensils
Observation: Dish racks and a sanitizer bucket in the bar area were setting on the floor.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting boards had deep groves and some were stained.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:There was standing water in the prep area of the facility. Tops of the ovens were not clean to sight.
- Air drying of equipment and utensils
Observation: Several containers were not air dried prior to storage.
- Food storage containers identified with common name of food
Observation: Several shaker containers and one bin was not labeled with food inside the unit.
- Clean condition-hands and arms
Observation: Cooks were wiping hands on their aprons during meal prep.
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06/16/2014 | Routine |
- Linens- cleaning and storage
A scoop handle was laying in the flour in one of the bins in the prep area.
- equipment food contact surfaces and utensils clean to sight and touch.
The lights in the hot plate holding area was not clean to sight. The container that holds the squirt bottles was not clean to sight.
- When to wash
I did not see the cook wash his hands prior to placing gloves on. Corrected at time of inspection
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12/18/2013 | Routine |
- Multiuse food contact surfaces are constructed of safe materials
I observed both ice scoops that were damaged in the ice machine. The scoop part was chipped. Several sanitizer buckets were setting on the floor, The stirring straws at the bar were unprotected. The tongs in the bar area used to hold cut fruit was not being cleaned every four hours. Corrected at time of inspection
- Cleaning frequency of food contact surfaces (PHF/TCS)
I observed both ice scoops that were damaged in the ice machine. The scoop part was chipped. Several sanitizer buckets were setting on the floor, The stirring straws at the bar were unprotected. The tongs in the bar area used to hold cut fruit was not being cleaned every four hours. Corrected at time of inspection
- Linens- cleaning and storage
I observed both ice scoops that were damaged in the ice machine. The scoop part was chipped. Several sanitizer buckets were setting on the floor, The stirring straws at the bar were unprotected. The tongs in the bar area used to hold cut fruit was not being cleaned every four hours. Corrected at time of inspection
- Maintaining premises free of litter and unnecessary equipment
Old dish racks were setting on the floor in the dishwashing room.
- equipment food contact surfaces and utensils clean to sight and touch.
The racks holding the cans had some crumbs on the them.
- Food storage containers identified with common name of food
Two seasoning conainers were not labeled.
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06/17/2013 | Routine |
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