| No violation noted during this evaluation. | 10/27/2015 | Follow Up LOC |
- Reminder statement
Observation: No consumer advisory posted for eggs ans steak cooked to order at the River Room breakfast grill. Manager stated a statement will be added to the signage above the grill area.
- Posting inspection reports
Observation: Current Food Inspection Report is posted in an area that is not easily view-able.
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10/21/2015 | Regular |
- Reminder statement
Observation: No consumer advisory posted for eggs cooked to order at the River Room breakfast grill. Manager stated that the kitchen will be shutting down for the summer. The kitchen will re-open for the fall semester. New menu boards with a consumer advisory will be available at that time.
- 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: Alfredo sauce(118F) holding in the ALto Sham was not maintaining hot holding temperatures. Employee removed the sauce to be reheated correctly. Breakfast sandwiches(103,109F) held on the grab and go hot plate were not maintained at 135F or above. Manager stated the sandwiches are disposed of at the end of breakfast service. Manager plans to use Time as a Public Health Control for the sandwiches. Time control procedures will need to be drafted. A time log and marking of each item is already done.
- Foods are cooled using appropriate methods
Observation: Chicken breasts (116F) cooling in the River Room three door cooler by the Alto Sham were stacked high tightly wrapped. Employee placed chicken into a large pan with not cover to allow rapid cooling.
- In-use utensils, between-use storage
Observation: Handle of the ice scoop stored in the consumption ice touching the ice. Manager removed the scoop and stored in a separate clean pan.
- Posting inspection reports
Observation: Most recent Routine Inspection report was not posted at time of inspection.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Employee operating the Javahawk picked up a pump for the coffee air pot of the floor and rinsed it off at the hand sink. Inspector discussed using the three compartment sink pans set up at the Java hawk. The piece was cleaned correctly.
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05/13/2015 | Regular |
| No violation noted during this evaluation. | 01/05/2015 | Follow Up LOC |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Hood filters in the catering kitchen have dust build up.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Prepared salads and sauces in the catering area Herrick salad prep kitchen had dates over 7 days. Person in charge discarded all items over 7 days.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dried debris build up on the blade and blade area of the catering salad prep area slicer. Employee cleaned and sanitized the unit.
- Hand and arm jewelry prohibition
Observation: Employee preparing food in the catering salad prep area was wearing a gold bracelet while working. Employee removed bracelet.
- Established procedures for responding to vomiting and diarrheal events
Observation: No verifiable Noro bodily fluids clean up procedure available at time of inspection.
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12/16/2014 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation: No verifiable Noro bodily fluids clean up procedure available at time of inspection. Complete.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dried debris build up on the blade and blade area of the catering salad prep area slicer. PIC stated the slicer was last used yesterday. Employee cleaned and sanitized the unit.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Portable hand sink for the Javahawk coffee station was not turned on and available for staff to use. Manager checked the sink and turned on the portable sink unit for the employee. Hand sink must be turned on at the start of each shirt.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: : Multiple mixed/prepared sauces and dressing in the catering area Herrick salad prep kitchen had dates over 7 days. Per the Food Code prepared foods must be used or discarded within 7 days. Garlic mayo 9/22, cranberry aioli 10/15, Lime aioli 10/25, Red pepper aioli 11/5, sliced cooked prime rib meat 11/6, Ranch dressing 18qt container in the walk in cooler 11/7. Person in charge discarded all items over 7 days. Repeat item from last inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Dust build up on ceiling vents above service lines in the River Room. Dust build up on ceiling tiles around lights on the catering kitchen main prep line next to the ovens. Hood vent filters in the catering kitchen need to be cleaned. Clean.
- Designated areas for employees
use of designated areas by employees
- Food employees hair is effectively restrained
Observation: Employee working in the catering salad prep area was wearing a hair restraint, but also had long hair not restrained hanging down their back. Employee properly restrained their hair.
- Hand and arm jewelry prohibition
Observation: Employee dicing tomatoes in the catering salad prep area was wearing a rubber bracelet while working. Employee removed bracelet.
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11/19/2014 | Regular |
| No violation noted during this evaluation. | 05/23/2014 | Physical Recheck |
- 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 Java Hawk hand washing sink. Hand sink is not able to provide a minimum water temperature of 100F. Unit is not supplied with any means to heat the water.
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05/15/2014 | Physical Recheck |
- Foods are cooled using appropriate methods
Observation: Pan of cooked and cooling shrimp stored in the River Room Hobart reach in cooler was covered with tight fitting plastic wrap. Employee removed part of the plastic wrap for rapid cooling.
- Equipment location, installation, repair, and adjustment
Observation: True sandwich cooler has a drip from the cooling condenser collection into a bowl inside the unit.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: : Fans in the kitchen have dust build up on the guards.
- Physical facilities maintained in good repair
Observation: Tiles missing from upper wall inside the walk in bakery cooler. Vent hood system above the dish machine in the kitchen is not in good repair.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: : Dust build up on all hood vents in the bakery. Dust build up on ceiling vents above service lines in the River Room
- Plumbing system maintained in good repair
Observation: Drip observed from cold water faucet in the cooks area of the Catering kitchen.
- Food on display is protected from contamination by consumers
Observation: Self service salad bar in the River Room has no barrier or sneeze guard.
- 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: Multiple containers of food on the River Room salad bar ice bath were not maintaining temperatures of 41F or below. Sliced chicken(44F), Diced ham(45F), Cottage cheese(44F). Employee added more ice and water to the salad bar.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hot water(88F) at the Java Hawk hand sink is not able to provide minimum water temperature of 100F. Unit is not supplied with any means to heat water supply.
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05/02/2014 | Physical Recheck |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Multiple mixed/prepared sauces and dressing in the Catering area Salad prep kitchen had dates over 7 days. Person in charge discarded all items.
- Equipment location, installation, repair, and adjustment
Observation: Large amount of ice build up on the inside of River Room grill line reach in cooler. Water pooled up in the bottom of the River Room salad bar reach in cooler.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hot water(88F) at the Java Hawk hand sink is not able to provide minimum water temperature of 100F. Unit is not supplied with any means to heat water supply.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Fans in the kitchen have dust build up on the guards. Debris build up on the floor under the ice machine and counter sink area in the upstairs Catering room.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Package of raw ground beef stored next to and above ready to eat food items in the River Room Hobart reach in cooler. Corrected. Wrapped deli sandwiches in the True cooler have water from the cooler condenser dripping on them and pooling at the bottom of the cooler. River Room
- Hand and arm jewelry prohibition
Observation: Employee cutting pineapple in the Catering Salad prep area was wearing a watch and bracelet.
- Plumbing system maintained in good repair
Observation: Drip observed from cold water faucet in the cooks area of the Catering kitchen.
- In-use utensils, between-use storage
Observation: Multiple large bins of dry goods in the bakery had the handles of scoops sitting in product.
- 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: Hash browns hot holding on the breakfast line(128F) in the River Room were not maintained at 135F or above. Employee reheated hash browns on the flat top. Wrapped breakfast sandwiches hot holding for retail sale in the River Room were not maintained at 135F or above. All items discarded by employee. Breakfast burrito(126F), Sausage egg sandwich(130F)
- Light bulbs, protective shielding
Observation: Missing bulb shields over lights at the bakery hood system. Missing bulb shields over lights in the store room upstairs.
- Handwashing signage
Observation: Hand washing reminder signs missing in the Catering kitchen Salad prep area and the up stairs Catering room.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the inside of the up stairs Catering ice machine. Debris build up on the blades of the table mounted can openers in the kitchen. Cleaned.
- Hand drying provided
Observation: No paper towels available at the Java Hawk hand sink.
- Designated areas for employees
use of designated areas by employees
- 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: Multiple containers of food on the River Room salad bar ice bath were not maintaining temperatures of 41F or below. Macaroni salad(53F), Diced ham(53F), Curry salad(48F), Pasta salad(52F). Employee replaced all containers with new product from the reach in cooler.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Dust build up on all hood vents in the bakery. Dust build up on vent in the bakery dry storage room. Dust build up on ceiling vents above service lines in the River Room.
- Using a handwashing sink- operation and maintenance
Observation: Observed two hand washing sinks on the River Room service lines that are being used as dump sinks. Hand sink in the cooks area of the Catering kitchen is not kept free of debris build up.
- Food on display is protected from contamination by consumers
Observation: Self service salad bar in the River Room has no barrier or sneeze guard.
- Unpackaged food protected from contamination during preparation
Observation: Observed employees personal head covering touching fresh cut pineapple in the Catering Salad area while preparing food.
- Food employees hair is effectively restrained
Observation: Dish washers with facial hair were not wearing any kind of hair restraint.
- Physical facilities maintained in good repair
Observation: Tiles missing from upper wall inside the walk in bakery cooler. Vent hood system above the dish machine in the kitchen is not in good repair.
- Foods are cooled using appropriate methods
Observation: Pan of cooked and cooling chicken breasts stored in the River Room Hobart reach in cooler were stacked up high. Employee spread chicken out on a sheet pan for even cooling.
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04/22/2014 | Routine |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
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11/15/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed standing 4 door refrigeration unit by the pizza area contain food items such as ham at a temperature of 45*F prepared on 11/6/13 at River Room. Person in Charge contacted maintenance on this day.
- Food storage - preventing contamination from the premises
Observed tenderloins in the reach in freezer at the grill area was uncovered at River Room. Observed breadsticks and cheese topping uncovered while on display for customer self-service at River Room. Observed box of to-go containers stored on the ground at the River Room. Corrected at time of inspection.
- Hand drying provided
Observed no paper towels at catering kitchen hand sink and salad area hand sink next to the salad walk-in cooler. Corrected at time of inspection.
- Food is properly labeled
Observed prepackaged puppy chow was not properly labeled. Provided labeling requirements.
- Package integrity
Observed dented tuna can in salad dry storage. Person in charge instructed food employees about requirements for dented cans. Person in charge removed dented can to be discarded. Corrected at time of inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed floor soiled in bakery walk-in freezer. Observed spill under storage rack at salad dry storage.
- Common name-working containers
Observed chemical spray bottle stored on the ground at the bakery without a label. Person in charge discarded product. Corrected at time of inspection.
- Sanitization methods - hot water, chemical
Observed red container of quat sanitizer at River Room did not have concentration of 200ppm. Corrected at time of inspection.
- Food on display is protected from contamination by consumers
Observed tenderloins in the reach in freezer at the grill area was uncovered at River Room. Observed breadsticks and cheese topping uncovered while on display for customer self-service at River Room. Observed box of to-go containers stored on the ground at the River Room. Corrected at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed mounted can opener at salad prep next to storage room with food residue build-up. Person in charge removed mounted can opener to be cleaned and sanitized. Corrected at time of inspection. --Observed interior and exterior of drawers across from main kitchen fryer and convection oven had food residue. Observed catering kitchen 2 compatment sink next to refrigeration had one compartment with residue build up.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed filters in ventalation system above fryers and convection oven with residue build-up. Observed filters above fryers with residue build-up.
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11/07/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
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10/14/2013 | Routine |
- Plumbing system repaired according to law
Observed area in between dish machine and ice machine had standing water in the main kitchen floor. Facilities manager stated that they are working on long term solutions for replacing plumbing system. Facilities manager stated they are working on rerouting the drains. At time of recheck observed maintenance was working on servicing the floor drains.
- Hand and arm jewelry prohibition
Observed food employee wearing a watch in main kitchen. Observed food employee with a bracelet in salad prep area.
- Food in a hermetically sealed container
Observed hermetically sealed container of tomato sauce. Person in charge stated hermetically sealed containers will be discarded. Corrected at time of recheck.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed floor had residue build-up under the hot holding unit of the front service area next to the griddle.
- Roasts held at a temperature of 130°F or above
Observed liquid egg at 64*F at the front service kitchen next to griddle.
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08/09/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed food residue under the Herrick 4-door cooler at the salad preparation area had food residue. Observed hand sinks and non-movable sinks sealed caulking against the wall had worn off. Observed floor soiled under the hot holding unit at the front service area next to the griddle.
- Separation from food, equipment, utensils, linens, and single service
Observed propane torch leaning over pan liners in the bakery. Corrected at time of inspection.
- Hand and arm jewelry prohibition
Observed open beverages in the kitchen. Person in charge informed all employees all of no open beverages in kitchen. Corrected at time of inspection. Observed food employee wearing a watch in main kitchen. Observed food employee at the front service bar with a bracelet while preparing an omelet.
- Food storage containers identified with common name of food
Observed squeeze bottles at the front service area next to griddle was not labeled with the common name of the product.
- Designated areas for employees
use of designated areas by employees
- equipment food contact surfaces and utensils clean to sight and touch.
Observed mounted can opener in the main kitchen next to the bakery area had food residue on the blade of opener.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed filters above fryer in the front service area had residue build up.
- Eating, drinking, or using tobacco
Observed open beverages in the kitchen. Person in charge informed all employees all of no open beverages in kitchen. Corrected at time of inspection. Observed food employee wearing a watch in main kitchen. Observed food employee at the front service bar with a bracelet while preparing an omelet.
- Food storage - preventing contamination from the premises
Observed item such as bread and chocolate cake stored uncovered in the walk-in freezer located at the bakery area.
- Using a handwashing sink- operation and maintenance
Observed red containers of sanitizer stored in the hand sinks at the front service area.
- Food employees hair is effectively restrained
Observed employees at the salad preparation area without hair restraints. Corrected at time of inspection. Observed food employee at the front service area without a beard restraint.
- Package integrity
Observed dented can of red beans. Person in charge removed can from can storage rack. Corrected at time of inspection. Observed hermetically sealed container of tomato sauce. Person in charge stated hermetically sealed containers will be discarded.
- Light bulbs, protective shielding
Observed light bulbs above ovens next to small dish room area did not have light shields.
- Food in a hermetically sealed container
Observed dented can of red beans. Person in charge removed can from can storage rack. Corrected at time of inspection. Observed hermetically sealed container of tomato sauce. Person in charge stated hermetically sealed containers will be discarded.
- Plumbing system repaired according to law
Observed dish machine in the main kitchen was leaking on both sides of the dish machine area. Person in charge stated a work order has been sent to maintenance to service dish machine.
- Roasts held at a temperature of 130°F or above
Observed walk-in cooler next to the salad prep area contain items such as goat cheese at 45*F. Person in charge removed all dairy and meat products to be cold held in the large walk-in cooler until unit can maintain temperatures of 41*F or below. Observed butter at a temperature of 72*F at the front service bar kitchen with out records of time as temperature control. Observed liquid egg at 52*F at the front service kitchen. Observed shredded cheese at 44*F at the under counter reach in refrigeration unit next to the griddle at front service bar kitchen.
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07/30/2013 | Routine |
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