- General Comments that relate to this Inspection
NOTES:HOT LINE OK ONLY CHICKEN AT 154 DEGREE FCOOK TO ORDERREFER AT 37 DEGREE F PRODUCT PROPERLY STOREDSALAD BAR OK SELF SERVE LINE OK ALL SALADS/FRUIT OKHAND SINK OKTHERMOMETERSWENT OVER GLOVE USE AND HAND WASHING
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6/12/2015 | Routine Inspection 1st | 100 |
- [1] Single service: articles; storage; dispensing; used
240) HAD TWO BINS WITH MULTIPLE SERVICE ITEMS IF STORE THIS WAY MUST KEEP HANDLES ONE WAY AND FOOD CONTACT ANOTHER TO PREVENT CROSS CONTAMINATION. CORRECTED ON SITE
- General Comments that relate to this Inspection
NOTES:HANDSINK OKHOT HOLDING AT:ENCHILADA 156 DEGREE F BEANS 172 DEGREE F RICE 168 DEGREE F ALL OTHER COOK TO ORDER.PREP REFER AT 37 DEGREE F ALL PRODUCT PROPERLY STOREDSCOOP CONTROLREFERS ALL AT BELOW 40 DEGREE F AND ALL PRODUCT PROPERLY STORED AND LABELLEDPRODUCT MADE IN MAIN KITCHEN AND BROUGHT DOWNMOP ROOM GOODSANITIZER GOOD USING DIFFERENT QUAT FOR TABLE WIPE DOWN.DISHWASHER AT 210 DEGREE F
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6/30/2014 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
50) Had a hot box with the door open and at 123 degree F. The ravioli was put in ten minutes prior and was cooked straight to line. Chef claims it was cooked to order 165 degree F and transfered to line and then hot box. Ravioli was re-heated. CORRECTED ON SITE.
- General Comments that relate to this Inspection
Notes:This is the employee cafeteria; and room service. Area was clean.Hot holding was at 143-152 degree F. Handsinks good.Dishwasher high temp got to 181 degree F.Need to ensure that the refer and hot box doors are getting closed.Chicken cold at 38 degree F Hamburger was at 37 degree F Refer was at 38 degree F all product properly stored and labelled.
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7/29/2013 | Routine Inspection 1st | 98 |
- [1] In-use food; ice dispensing utensils properly stored
FOUND SPOON USED FOR RICE STORED IN WATER. MUST STORE UTENSILS IN ICE WATER TO REDUCE THE GROWTH OF BACTERIA.
- [1] Single service: articles; storage; dispensing; used
FOUND SINGLE USE SPOONS STORED WITH HANDLES DOWN. MUST STORE UTENSILS WITH HANDLES UP TO AVOID CONTAMINATION OF UTENSIL.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATIONS.HIGH TEMP DISHWASHER GOOD AT 185F AT MANIFOLD.ALL FOOD PROPERLY STORED; COVERED AND LABELLED.
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11/5/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 9/29/11 INSPECTION;ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.PREP-REACH-IN NOW HOLDING PROPER TEMP. ALL FOOD BETWEEN 40-43F.
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10/12/2011 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
FOUND SANDWICH PREP REACH-IN NOT PROPERLY WORKING. NO THERMOMETER INSIDE; FOOD BETWEEN 48-50F. HAVE UNIT REPAIRED TO PROPERLY HOLD FOOD TEMP AT 40F OR BELOW. FOOD WAS JUST PREPPED FOR LUNCH AND MOVED TO WALK-IN TO PROPERLY COOL DOWN. DO NOT USE REACH-IN UNIT UNTIL IT CAN PROPERLY HOLD TEMPERATURE.STAND UP 4 DOOR REACH-IN KEEPING FOOD AT 54F. DOOR ON FRONT LINE SIDE NOT PROPERLY CLOSED; WHEN DOOR ON COOK-LINE IS CLOSED IT OPENS THE DOOR ON FRONT LINE SIDE ALLOWING COLD AIR TO ESCAPE. ENSURE ALL DOOR STAY CLOSED AT ALL TIME WHEN NOT IN USE TO MAINTAIN PROPER FOOD TEMPERATURE. CORRECTED ON SITE.
- [1] Thermometers provided and conspicuous
NO THERMOMETERS FOUND IN REACH-IN UNITS THROUGH OUT KITCHEN. MUST PROVIDE THERMOMETERS IN REFRIGERATION UNITS FOR PROPER MONITORING OF UNIT TEMPERATURE. CORRECTED ON SITE.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
IN SANDWICH REACH-IN USING PLASTIC WRAP TO HOLD SHELVES UP. PLASTIC WRAP IS NOT A CLEANABLE SURFACE AND NOT ALLOWED. MUST PROVIDE PROPER SHELVING CLIPS TO HOLD UP SHELVES.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.HIGH TEMP DISHWASHER GOOD AT 180F AT MANIFOLD.GOOD HOT HOLDING TEMPS. MASHED POTATOES AT 187F; RICE 165F.REMIND STAFF TO STORE SCOOPS WITH HANDLES UP AND OUT OF THE FOOD PRODUCT TO REDUCE POTENTIAL CONTAMINATION OF PRODUCT.
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9/29/2011 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND STOCKED.SALAD BAR AREA GOOD - SOUP @ 160F; SLICED MELON 41F.GOOD HOT HOLDING TEMPS ON LINE - TORTILLINI 148F; SHREDDED CHICKEN 158F.GOOD COLD HOLDING TEMPS ON COOK-LINE - RAW HAMBURGER 41F; SLICED TURKEY 42F; SLICED ROAST BEEF 41F.HIGH TEMP DISHWASHER GOOD AT 185F.
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11/10/2010 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND FOOD IN ALTO SHAM BETWEEN 135-139F. ALL POTENTIALLY HAZARDOUS FOODS HELD HOT MUST BE AT 140F OR HIGHER. FOOD WAS PLACED IN ALTO SHAM 1/2 HOUR TO 1 HOUR PRIOR TO INSPECTION. FOOD WAS PLACED BACK IN OVEN TO BE RE-HEATED. ENSURE THAT TEMP OF ALTO SHAM IS HIGH ENOUGH TO KEEP FOOD AT 140F OR HIGHER. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED. OBSERVED GOOD HAND WASHING WHILE ON SITE.GOOD COLD HOLDING TEMPS.HOT HOLDING TEMPS GOOD ON COOK-LINE.GOOD FOOD STORAGE.DISHWASHER GOOD AT 180FKITCHEN SHARES WITH ROOM SERVICE.
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11/4/2009 | Routine Inspection 1st | 98 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Cutting board very worn. Replace or resurface.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Replace thermometers that are inaccurate. Check test strips/sanitizer to make sure that they are correct/dispensing correctly to maintain quats at 200 ppm.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.Reachin gaskets need replacement.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Gaskets in reachins need cleaning.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
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9/3/2008 | Routine Inspection 1st | 93 |
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