- Light bulbs, protective shielding
Observation: Light not shielded in downstairs walk in cooler and person in charge unable to determine if it's shatter proof.
- Foods are cooled using appropriate methods
Observation: Taco meat being cooled in a covered plastic container.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: au jus sauce temped at 128*. Temperature was turned up on crock pot during inspection. Corrected.
- Sanitizers
Observation: Quat based sanitizer below 200ppm. Sanitizer was added to achieve 200ppm during inspection. Corrected.
- 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 held longer than 24 hours not date marked. Prime rib was date marked during inspection. Corrected.
- 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: Ventilation system not clean.
- Food storage containers identified with common name of food
Observation: Working food containers not labeled with the common name of the food.
- Physical facilities maintained in good repair
Observation: Flooring in disrepair in kitchen and walk in cooler.
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06/11/2015 | Regular |
| No violation noted during this evaluation. | 04/25/2014 | Other |
- Physical facilities maintained in good repair
Observation: Observed floors not maintained in good repair.
- Disclosure of menu items offered or served raw or undercooked
Observation: Observed no consumer advisory in the menu. Observed foods in the menu cooler to order not identified with an asterisk.
- Multiuse food contact surfaces are cleanable
Observation: Observed food contact surfaces not maintained in good repair.
- 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: Observed foods in make table cooler temped at 48-53*.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed potentially hazardous items held longer than 24 hours not date marked.
- Package integrity
Observation: Observed dented can, can was discarded. Corrected.
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04/17/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
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07/11/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed items in walk in cooler temped at 45*
- In-use utensils, between-use storage
Observed ice scoop handle submerged in ice. Ice scoop was moved, corrected at time of inspection. Observed spoon handles submerged in cup.
- Disclosure of menu items offered or served raw or undercooked
Observed no consumer advisory in the menu.
- Designated areas for employees
use of designated areas by employees
- Food temperature measuring devices are provided and readily accessible
Observed no thermometer provided in bar cooler where milk and juice is stored.
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06/26/2013 | Routine |
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