- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
THE MACHINE THEY USED FOR BAGGING (ROP) WAS FILTHY; DRIED PRODUCT ALL OVER THE MACHINE. THIS NEEDS TO BE CLEANED ON A MORE REGUALER BASIS; ALONG WITH THE CAN OPENERS. (STEWARDS WERE GETTING THE STEAMER AND CELANING WHILE I WAS THERE).
- [4] Number; convenient; accessible; designed; installed
HAND SINK IN THE AREA WAS NOT STOCKED. I WASHED MY HANDS AND THERE WERE NO PAPERTOWELS. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:KTICHEN IS THE MAIN KITCHEN ALOT OF PRODUCTTHEY HAD THREE DIFFERENT PRODUCT THAT HAD JUST CAME OUT OF STOCK POTS. TEMPS WERE 112-182; WE HAD A LONG DISCUSSION ON HOW THIS PRODUCT IS COOLED AND STORED. THEY COOL TO AROUND 100 DEGREE F AND THEN TRANSFER TO BAGS AND FINISH COOLING IN LARGE ICE TABLES. THERE IS NO LOGGING OR PLAN IN PLACE. THEY ARE GOING TO HAVE TO DO HACCP PLANS AND SOPS. HAVE BEEN TALKING ABOUT THE CHANGES OVER LAST YEAR. HAND SINKS OK EXCEPT BELOW.ALL PRODUCT IN HOT BOXES WAS AT 140 DEGREE F OR HIGHER NEW ONES ON ORDER.ALL PRODUCT HOT HOLDING WAS AT 150 DEGREE F OR HIGHER. THE REFERS WERE ALL AT 38 TO 36 DEGREE F AND ALL PRODUCT LABELLED AND PROPERLY STORED. WENT OVER GETTING LOGS GOING; HAVE LEFT BEFORE UNDER NEW REG THEY WILL HAVE TO HAVE IN PLACE.
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6/12/2015 | Routine Inspection 1st | 94 |
- [2] Food protected during storage; preparation; display; service; transportation
50) BELOW ITEMS WERE OUT OF TEMP FOR HOT HOLDING BUT CORRECTIONS WERE MADE SINCE ALL ITEMS ONLY OUT FOR AN HOUR TO HOUR AND A HALF:LASAGNA - 119-124 DEGREE FFRIED FISH - 118-125 DEGREE FPORK - 120-226 DEGREE FALL ITEMS WERE RE-HEATED.
- General Comments that relate to this Inspection
NOTES:MAIN KITCHENALL REFERS WERE BELOW 40 DEGREE F AND ALL PRODUCT WAS SEPARATED WELL AND LABELLED AS NEEDED.WERE BAGGING SOME SAUCES WENT OVER COOLING PROCESSWENT OVER CHILLING PROCESS AT ICE BATH MAKE SURE TO STIR PRODUCT AND ENSURE MEET COOLING CURVES.HANDSINK OKDISHWASHER HIGH TEMP OK 200 DEGREE FALL HOT BOXES WERE WORK ING AND ALL BUT THE BELWO PRODUCT WAS ABOVE 140 DEGREE F.LEFT TEMP LOGS ARE GOING TO IMPLEMENT.
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6/30/2014 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
50) Chef had a tray of lasagna going out to line; temperature on two of the six were at 113-115 degree F. The other four were at 142-151 degree F. Chef threw away the two and we went over temperatures for hot holding. CORRECTED ON SITEThe hot box door was open and at 120 degree F. All the food had been in for about 35 minutes; all food taken and reheated to 165 degree F. Need to monitor hot box and make sure at a minimum 140 degree F. CORRECTED ON SITE
- General Comments that relate to this Inspection
Notes:This is the main kitchen for buffet and a couple of other restaurants. Kitchen cleanHot holding table all food and sauces at 162-185 degree F.All handsinks in working order and stockedAll walkins good and food properly stored. One had ice build-up on the door that was preventing it from closing causing the condensations to freeze all over; but all food was at 10 degree F or lower.In the refer walkins all food labelled; and properly stored. Washing machine high temp at 182 degree F.
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7/29/2013 | Routine Inspection 1st | 98 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
IN WALK-IN BF10 FOUND A DIRTY SHELVING UNIT THAT MEAT IS STORED ON. MUST CLEAN SHELVING UNIT TO REMOVE ALL DEBRIS.ALSO CLEAN THE WALL AROUND THIS SHELVING UNIT TO REMOVE ALL DEBRIS.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
THE BASE COVING AND DOOR TRIMS OF WALK-INS BF7; BF2; BF10 AND BF298 ALL NEED TO BE REPAIRED AND SEALED. THESE SURFACES ARE NO LONGER CLEANABLE.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
WALL ALONG WALK-IN UNITS IS IN DISPREPAIR IN PLACES. MUST REPAIR WALL AND SEAL ALL HOLES AT DRAIN LINES. DRAIN LINES NEED TO BE RE-DONE SO THEY ARE FUNCTIONAL AND DRAIN INTO FLOOR SINKS.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED. OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.PROPER FOOD STORAGE.GOOD COLD HOLDING TEMPS IN WALK-INS.HIGH TEMP DISHWASHER GOOD AT 180F AT MANIFOLD.
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11/5/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION.WHILE ON SITE CONDUCTING NIGHT BAR INSPECTIONS; FACILITY INFORMED ME THAT HIGH TEMP DISHWASHER HAD BEEN REPAIRED.HIGH TEMP DISHWASHER GOOD AT 185 AT MANIFOLD.OK TO USE DISHWASHER NOW.
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10/17/2011 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
HIGH TEMP DISHWASHER NOT PROPERLY WORKING. NOT ABLE TO REACH 180F AT MANIFOLD. ENGINEERING WORKING ON IT WHILE ON SITE. DO NOT USE DISHWASHER UNTIL IT IS ABLE TO REACH 180F AT MANIFOLD. USE TIVOLI DISHWASHER UNTIL REPAIRED. RE-INSPECTION REQUIRED.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED.PROPER FOOD STORAGE.USING ICE WATER BATHS TO COOL DOWN FOOD - GOOD.GOOD HOT HOLDING TEMPS - 147F-168F.REMIND STAFF TO MAKE SURE BOTH DOOR OF WARMING UNIT ARE CLOSED WHEN NOT IN USE TO MAINTAIN PROPER TEMPERATURE OF UNIT.STAFF HAS TAKEN RE-CERTIFICATION CLASS FOR CFPM AND ARE JUST WAITING FOR THEIR NEW WCHD ID CARD.
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10/12/2011 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND PANS OF FOOD UNCOVERED WITH OTHER PANS OF FOOD STORED ON TOP OF THEM IN THE PM AND MEAT WALK-IN. MUST COVER ALL FOOD DURING STORAGE AND DO NOT STACK PANS ON TOP OF OTHER PANS UNLESS COVERED TO PREVENT ANY CONTAMINATION OF PRODUCT. CORRECTED ON SITE. PROVIDE MORE SHELVING IN THE MEAT WALK-IN TO PROVIDE MORE SPACE FOR PROPER FOOD STORAGE.FOUND BOXES OF FOOD STORED ON THE FLOOR OF THE FREEZER BF 300. ALL FOOD MUST BE STORED AT LEAST 6 INCHES OFF OF THE FLOOR.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
BASE COVING AROUND THE DOOR TO MEAT BOX; PRODUCE BOX; AM BOX AND FISH/CHICKEN BOX IS MISSING OR IN DIS-REPAIR. MUST INSTALL BASE COVING AND ATTACH IT TO ADJACENT WALL - RECOMMEND INSTALLING DIAMOND PLATE SHEETING TO HELP REDUCE WEAR AND TEAR FROM FOOD CARTS.
- General Comments that relate to this Inspection
NOTES:RECOMMEND GETTING NEW HOT HOLDING BOXES OR REPAIRING EXISTING BOXES TO ENSURE THAT WARMING BOXES WILL KEEP FOOD AT 140F OR ABOVE WITHOUT HAVING TO RE-HEAT PRODUCT PRIOR TO GOING ON BUFFET LINE.HANDSINKS GOODHIGH TEMP DISHWASHER GOOD.
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11/12/2010 | Routine Inspection 1st | 97 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND 3 PANS OF REFRIED BEANS IN WALK-IN AT 80F. BEANS HAD BEEN IN WALK-IN FOR 3 1/2 HOURS. ALL FOODS BEING COOLDED MUST BE COOLED FROM 140-70 WITHIN 2 HOURS AND THEN FROM 70-40 IN AN ADDITIONAL 4 HOURS OR MUST BE COOLED FROM 140-40F IN 4 HOURS. BEANS WERE TAKEN OUT AND SPREAD OUT ONTO SHEET PANS AND THEN PLACED ON ICE TO COOL DOWN TO 40F.
- [2] Food protected during storage; preparation; display; service; transportation
FOUND PAN OF RAW CHICKEN STORED ONTOP OF PAN OF RAW BEEF. MUST ENSURE THAT RAW CHICKEN IS STORED ON BOTTOM OF SHELF BELOW ALL OTHER RAW MEATS TO AVOID ANY CROSS CONTAMINATION. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAIABLE AND STOCKED.GOOD COLD HOLDING TEMPS.DISHWASHER GOOD AT 180F
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11/4/2009 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
Soups in hot-holding unit a bit oveerfilled; not enough hot water to keep top of soup at 135 F. mimimum(at 120 F.). Keep hot water at level high enough to keep soup at 135 F. or above. Lasagne at 111 F. in Altasham. Reheat in oven to 135 F. and then put in Altasham to hold at same temp.
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6/23/2008 | Routine Inspection 1st | 98 |
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