- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The slicer in the prep area is soiled. Clean and sanitize slicer thoroughly.
Location: Prep area
Equipment: Slicer
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: A container of frozen chicken wings were thawing in the walk in cooler with no date marking. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Eating utensils presentation (corrected on site)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: The eating utensils were stored with the handles down. Store all eating utensils with the handles up so employees are only touching the handles.
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: The ice bucket used to scoop ice was stored on the floor. Store ice bucket hanging in the designated area.
Location: Kitchen
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: The mop in the back area was stored inside the mop bucket. Store the mop hanging to dry.
Location: Back room
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: The removable hood filters over the cookline is soiled. Clean filters frequently to ensure cleanliness and prevent grease/dust build-up.
Location: Cook line
- Wall attachment cleanability (corrected)
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: The 3 bay sink attached to the wall has no caulking to seal the 3 bay sink to the wall. Provide caulking so that it is smooth and easily cleanable and that there is no space between the wall and sink.
Location: Three bay area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The wall along the 3 bay sink is soiled. Clean and santize wall.
Location: Three bay area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The gaskets in reach in cooler in the cook line area is falling off. Repair gaskets.
Location: Cook line
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: The ice machine is soiled inside. Clean and sanitize ice machine throughly and frequently.
Location: Kitchen
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There are no paper towels provided at the handsink in the buffet area. Provide paper towels at the handsink.
Location: Buffet
Equipment: Hand sink
|
07/09/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The slicer in the prep area is soiled. Clean and sanitize slicer thoroughly.
Location: Prep area
Equipment: Slicer
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: A container of frozen chicken wings were thawing in the walk in cooler with no date marking. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Eating utensils presentation (corrected on site)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: The eating utensils were stored with the handles down. Store all eating utensils with the handles up so employees are only touching the handles.
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: The ice bucket used to scoop ice was stored on the floor. Store ice bucket hanging in the designated area.
Location: Kitchen
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: The mop in the back area was stored inside the mop bucket. Store the mop hanging to dry.
Location: Back room
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: The removable hood filters over the cookline is soiled. Clean filters frequently to ensure cleanliness and prevent grease/dust build-up.
Location: Cook line
- Wall attachment cleanability
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: The 3 bay sink attached to the wall has no caulking to seal the 3 bay sink to the wall. Provide caulking so that it is smooth and easily cleanable and that there is no space between the wall and sink.
Location: Three bay area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The wall along the 3 bay sink is soiled. Clean and santize wall.
Location: Three bay area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The gaskets in reach in cooler in the cook line area is falling off. Repair gaskets.
Location: Cook line
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: The ice machine is soiled inside. Clean and sanitize ice machine throughly and frequently.
Location: Kitchen
Equipment: Ice machine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There are no paper towels provided at the handsink in the buffet area. Provide paper towels at the handsink.
Location: Buffet
Equipment: Hand sink
|
06/26/2014 | Routine |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The ice machine was soiled inside. Clean and sanitize items regularly and thoroughly to ensure cleanliness and prevent any build up.
Location: Kitchen
Equipment: Ice machine
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer concentration was too low in the cook line area in the in place sanitizer bucket. Employee corrected the issue on site so that the sanitizer concentration is at 200PM
Location: Cook line
|
12/19/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.Scrambled eggs and sausage links on buffet holding 117 degrees F. Lid is closed however, the product may need to be stirred frequently and possibly the warming unit turned up as well. Product was discarded.Chicken sausage links on cook's line warmer at 110 degrees F. Hot hold at 135 degrees F. or above. Discard product.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Location: Buffet
Equipment: Stove
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.Scrambled eggs and sausage links on buffet holding 117 degrees F. Lid is closed however, the product may need to be stirred frequently and possibly the warming unit turned up as well. Product was discarded.Chicken sausage links on cook's line warmer at 110 degrees F. Hot hold at 135 degrees F. or above. Discard product.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.Shredded cheese on cold top at 45 degrees. Tofu on cold top at 44 degrees F. Close lids when not in use.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.Shredded cheese on cold top at 45 degrees. Tofu on cold top at 44 degrees F. Close lids when not in use.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
Equipment: Cold top
- Physical facility repair (corrected)
Physical facility not maintained in good repair.Light shield in dishroom is broken. Replace.
Correction: The physical facility shall be maintained in good repair.
Location: Dish machine area
- Food storage (corrected)
Food stored in unprotected manner.Bulk bin containing granola is covered with loosely fitting plastic wrap. Place tight fitting lid on bulk bins.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen (back)
Equipment: Bulk food containers
|
07/08/2013 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.Scrambled eggs and sausage links on buffet holding 117 degrees F. Lid is closed however, the product may need to be stirred frequently and possibly the warming unit turned up as well. Product was discarded.Chicken sausage links on cook's line warmer at 110 degrees F. Hot hold at 135 degrees F. or above. Discard product.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Location: Buffet
Equipment: Stove
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.Scrambled eggs and sausage links on buffet holding 117 degrees F. Lid is closed however, the product may need to be stirred frequently and possibly the warming unit turned up as well. Product was discarded.Chicken sausage links on cook's line warmer at 110 degrees F. Hot hold at 135 degrees F. or above. Discard product.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.Shredded cheese on cold top at 45 degrees. Tofu on cold top at 44 degrees F. Close lids when not in use.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.Shredded cheese on cold top at 45 degrees. Tofu on cold top at 44 degrees F. Close lids when not in use.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
Equipment: Cold top
- Physical facility repair
Physical facility not maintained in good repair.Light shield in dishroom is broken. Replace.
Correction: The physical facility shall be maintained in good repair.
Location: Dish machine area
- Food storage
Food stored in unprotected manner.Bulk bin containing granola is covered with loosely fitting plastic wrap. Place tight fitting lid on bulk bins.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen (back)
Equipment: Bulk food containers
|
07/03/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.Sliced melons on breakfast buffet are served/stored on platters that sit on ice. Therefore, melons are not under temperature control. Facility rotates melons every hour but does not have a visible process in place.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.Either keep cut melons at 41 degrees F. or below or provide an easily visible process for changing product out every hour such as timer at fruit station as discussed.
Location: Buffet
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.Sliced bread is being stored for service directly touching the basket it is placed inside. Basket cannot be properly cleaned.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.Consider a different serving/storage container or waxed food grade paper under bread.
Location: Service counter
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.Raw ground beef stored over raw shell eggs.
Correction: Food shall be protected from cross contamination.Store raw shell eggs above raw ground meats and poultry.
Location: Kitchen
Equipment: Walk in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.Soiled wiping cloth on preparation cutting boards on cook line.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
|
12/24/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.Sliced melons on breakfast buffet are served/stored on platters that sit on ice. Therefore, melons are not under temperature control. Facility rotates melons every hour but does not have a visible process in place.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.Either keep cut melons at 41 degrees F. or below or provide an easily visible process for changing product out every hour such as timer at fruit station as discussed.
Location: Buffet
- Food contact surface cleanability
Food contact surface(s) not cleanable.Sliced bread is being stored for service directly touching the basket it is placed inside. Basket cannot be properly cleaned.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.Consider a different serving/storage container or waxed food grade paper under bread.
Location: Service counter
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.Raw ground beef stored over raw shell eggs.
Correction: Food shall be protected from cross contamination.Store raw shell eggs above raw ground meats and poultry.
Location: Kitchen
Equipment: Walk in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.Soiled wiping cloth on preparation cutting boards on cook line.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
|
12/18/2012 | Routine |
- Equipment repair (corrected)
Kitchen hand sink faucet sensor is not operating optimally to begin water flow.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen (back)
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.Interior stainless steel shield near ceiling of ice machine unit has slight microbial build up.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Ice machine
|
06/12/2012 | Recheck |
- Equipment repair
Kitchen hand sink faucet sensor is not operating optimally to begin water flow.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen (back)
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.Interior stainless steel shield near ceiling of ice machine unit has slight microbial build up.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Ice machine
|
06/05/2012 | Routine |
| No violation noted during this evaluation. | 02/03/2012 | Super Bowl Routine |
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