| No violation noted during this evaluation. | 10/07/2014 | Routine |
| No violation noted during this evaluation. | 04/11/2014 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: BEFORE RETURNING TO THE KITCHEN FROM ANY ACTIVITY, HAND WASHING MUST BE DONE BEFORE PUTTING ON A PAIR OF GLOVES.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: BOTTLED DRINK IN KITCHEN STORED ON A PREP TABLE. USE LID AND STRAW FOR EMPLOYEE DRINKS STORED IN THE KITCHEN.
Location: Kitchen
Equipment: Prep table
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: HOOD SYSTEM LIGHT IS OUT. PLEASE REPLACE LIGHT.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: MILK COOLER IS NOT WORKING. PLEASE HAVE EQUIPMENT REPAIRED. NOTED: WAITING FOR COMPANY TO PICK UP EQUIPMENT FOR REPAIR.
Location: Dining room
Equipment: Chest freezer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVE INTERIOR CAVITY IS SOILED. PLEASE ENSURE COOKING EQUIPMENT IS CLEANED AT LEAST EVERY 24 HRS.
Location: Kitchen
Equipment: Microwave oven
|
12/19/2013 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: BEFORE RETURNING TO THE KITCHEN FROM ANY ACTIVITY, HAND WASHING MUST BE DONE BEFORE PUTTING ON A PAIR OF GLOVES.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: BOTTLED DRINK IN KITCHEN STORED ON A PREP TABLE. USE LID AND STRAW FOR EMPLOYEE DRINKS STORED IN THE KITCHEN.
Location: Kitchen
Equipment: Prep table
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: HOOD SYSTEM LIGHT IS OUT. PLEASE REPLACE LIGHT.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: MILK COOLER IS NOT WORKING. PLEASE HAVE EQUIPMENT REPAIRED. NOTED: WAITING FOR COMPANY TO PICK UP EQUIPMENT FOR REPAIR.
Location: Dining room
Equipment: Chest freezer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVE INTERIOR CAVITY IS SOILED. PLEASE ENSURE COOKING EQUIPMENT IS CLEANED AT LEAST EVERY 24 HRS.
Location: Kitchen
Equipment: Microwave oven
|
12/10/2013 | Routine |
| No violation noted during this evaluation. | 01/14/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Indivdually made salads and container of salad dressing.
Location: Buffet
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee removed their gloves and did not wash their hands before getting a new pair. Please wash your hands after removing your glove and before appling a new pair on.
- Date marking (corrected)
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.
Location: Kitchen
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected)
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: 1. no sanitizer set up2. Employee washing dishes did not have a rinse agent and sanitizer solution set up at the 3 bay sink . When washing utensils and cooking equipment Please use wash, rinse, and sanitizer to ensure germs are killed and to prevent a possible food borne illness.
Location: Kitchen
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
Equipment: 3-bay
|
10/16/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Indivdually made salads and container of salad dressing.
Location: Buffet
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee removed their gloves and did not wash their hands before getting a new pair. Please wash your hands after removing your glove and before appling a new pair on.
- 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.
Location: Kitchen
Equipment: Reach in cooler
- 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: 1. no sanitizer set up2. Employee washing dishes did not have a rinse agent and sanitizer solution set up at the 3 bay sink . When washing utensils and cooking equipment Please use wash, rinse, and sanitizer to ensure germs are killed and to prevent a possible food borne illness.
Location: Kitchen
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
Equipment: 3-bay
|
10/05/2012 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Ground veal, Ground beef, and Eggs stored over ready to eat foods in the reach in cooler. Store raw foods below ready to eat foods in the walk in
Location: Kitchen
Equipment: Reach in cooler
- Date marking (corrected)
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: Refried beans stored in the walk in with no discard dated. Discard bean and follow the above corrective actions .
Location: Kitchen
Equipment: Reach in cooler
|
04/19/2012 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Ground veal, Ground beef, and Eggs stored over ready to eat foods in the reach in cooler. Store raw foods below ready to eat foods in the walk in
Location: Kitchen
Equipment: Reach in cooler
- 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: Refried beans stored in the walk in with no discard dated. Discard bean and follow the above corrective actions .
Location: Kitchen
Equipment: Reach in cooler
|
04/12/2012 | Routine |
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