| No violation noted during this evaluation. | 06/03/2015 | 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: Potentially hazardous foods in the buffet cold hold temped at 45 to 48 degrees.
- Sanitizers
Observation: Sanitizer bucket in-use that did not contain sanitizer. The chemical solution in the bucket was used to wipe food contact surfaces. Corrected by dumping out the chemical mixture and replaced it with sanitizer. The food contact surfaces were re-cleaned and sanitized.
- Posting inspection reports
Observation: The most recent inspection is not posted in the view of the public.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surface, can opener, not clean to sight or touch. Corrected by scrubbuing and sanitizing the can opener.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non-food contact surfaces, including the shelves, not clean.
|
05/29/2015 | Regular |
| No violation noted during this evaluation. | 10/14/2014 | Follow Up LOC |
- Sanitizers
Observation: Observed the sanitizer in the warewashing machine below 50 ppm.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food contact surfaces not clean to sight (ice chute, containers on shelves).
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed all non-food contact surfaces not clean.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Observed no chlorine test strips for the warewashing machine.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw chicken stored above ready-to-eat foods in the cooler. Corrected.
|
09/30/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
10/14/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Chicken in upright holding unit was119-125. Product was discarded. At end of noon buffet, chicken is removed and held in this unit. Before evening buffect, hot held product is dropped to crisp it, then sauced and put out on buffet. Discussed importance of temping chicken before it is put in hot holding unit. Red sauce in crock pot was 117. This also must be held hot at 135 or above.
- Miscellaneous sources of contamination
Breading product in walk-in cooler was uncovered. This must be kept covered when in storage.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Walk-in cooler fan cages must be cleaned.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Pulled chicken with a 7 day discard date of 10-7 was in cooler. It was discarded. Corrected at time of inspection
- Multiuse food contact surfaces are cleanable
Can opener, dough roller and mixer must be cleaned. Pizza cutters must be washed, rinsed and sanitized as often as needed, but at least once every 4 hours (they are cleaned off once a day). Dough mixer bowl is currently scraped and washed once a month. This must be done after each use, or at least once every 4 hours.
- equipment food contact surfaces and utensils clean to sight and touch.
Pizza oven roller shaft and catch trays, and hot holding unit catch trays at bottom must be cleaned.
- Designated areas for employees
use of designated areas by employees
|
10/10/2013 | Routine |
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