- [2] Food protected during storage; preparation; display; service; transportation
Observed two refrigerator units (dessert display and salad bar Reach in R4) not holding temp due to power outage last night from wind storm. Food had just been placed in units so it was all able to be transferred to a unit that was working properly. Staff is taking daily temp logs of all cold holding units and so this issue would have been caught eventually but logs had not yet been taken today and food could have been left overnight in units and served. This item considered corrected on site but staff shall take temps prior to opening buffett line to ensure no food suffered temperature abuse the night before.
- [1] In-use food; ice dispensing utensils properly stored
Observed numerous scoops being stored in food with handles touching food. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. This item corrected on site but is a repeat violation and staff must be properly trained on this issue.
- General Comments that relate to this Inspection
All hand sinks clean and stocked. Restrooms clean and stocked. Reach in unit in Server East station @ 40F. Milk unit @ 30F. Reach in unit in Server south station @ 40F. *Replace burned out light bulbs in units. Reach in unit in Bar area @ 40F. ** Ensure staff is not touching fruit garnishes with bare hands when cutting them. Fruit reach in @ 40F. Good dairy dates. Chinese reach in @ 40F. Reach in # R8 @ 40F. All hot holding on line good. Soup @ 175F and 180F. Rice @ 165F. Food products on line ranged from 138F to 165F. Hot box H3 behind line all food @ 140F. Reach in R7 @ 40F. All food at 40F or below. All food in salad bar station @ 42F or below. All on ice. All food in American; Mexican & Italian sections of buffet @ 150F plus. Reach in F15 @ 41F. Reach in freezer @ 0F. Hot box #H1 @ 170F or above for all food. Hot box # H2 @ 160F or above for all food.Good glove and utensil observed use on line to ensure no bare hand contact with ready to eat foods. Shelves; cold holding units; floors; walls etc are all much cleaner and organized since last inspection. Good date labeling of products throughout facility.CFPM (list all CFPMs in facility): See above. Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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12/4/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All violations from previous inspections have been corrected: - Good scoop storage. - Old cutting boards were not in use today. - All lids for make up units were properly stored. - Facility is much cleaner. Ensure a regular cleaning schedule is maintained.
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8/22/2014 | Routine Reinspection 3rd | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Observed a measuring cup being used for a scoop for seasoning in Asian station. Food scoops must have a handle to minimize hand contact with product. Store ice/food scoops within a separate clean container or in product with handle up to minimize hand contact with product.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed cutting board with deep grooves and stains being used at Asian station. A brand new board was available but this board continues to be utilized. This board must be discarded or resurfaced so it's smooth and easily cleanable.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed lids for make up units being stored on floor. These units should not be stored on the floor as they may be cross contaminated. This item was corrected during routine inspection; observed again during1st reinspection and observed again during 2nd reinspection. This item must be permantely corrected.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed various non food contact surfaces (storage shelves along line) throughout facility in need of deep cleaning. According to third party cleaning company (FSS) a project to deep clean all shelves began 8/7/14 and will continue over the next few nights. These areas will then be deep cleaned twice per week thereafter to ensure these areas remain clean.
- General Comments that relate to this Inspection
All violations from the previous inspection have been corrected with the exception of the above: - All cold hold units observed have a thermometer inside the unit. - Hot holding logs for warmers are being kept. Temperatures are logged every 2 hours. *Unit at Italian station is not being used until gaskets can be replaced. Some temperatures in unit at American station hovered between 135F and 140F. New gaskets are on order for this unit as well and all food is served within 1-2 hours. - Reach in at waitress station is holding @ 40F and contains a thermometer. - Leak under wok has been repaired.- Make up unit at Omlette station has been repaired and is holding @ 40F and all food in bottom and top of unit temped at 40F or below. - Duct tape under soda machine in swing shift waitress station has been removed and waitress station is much cleaner.
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8/8/2014 | Routine Reinspection 2nd | 95 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed various non food contact surfaces throughout facility in need of cleaning. These areas include but are not limited to: storage shelves along entire service line; fan guards inside all cold holding units; area around swing shift waitress station soda machine (also remove duct tape from under this machine). All these areas need to be deep cleaned and cleaned routinely to prevent cross contamination of food and prevent attraction of vermin. Observed lids for various make up units being stored on floor. These units should not be stored on the floor as they may be cross contaminated. This item was corrected on site during routine inspection but observed again during reinspection. Ensure this item is permantely corrected.
- General Comments that relate to this Inspection
All violations from 7/25/14 inspection have been corrected with the exception of the above. - Make up unit for Omelet station has been placed out of order. Product is being stored on ice until this unit is repaired. Eggs temped @ 39F and onions temped @ 40F. - Reach in unit at waitress station now has thermometer and is holding @ 39F. The door on this unit is not closing all the way and should be repaired. - Hot holding warmer in Italian and American areas displaying 165F . French toast temped @ 145F. Squash temped at 140F. Facility has begun keeping hot holding log sheets for all items on line and will begin keeping them for food held in warmers.- All cold holding units have thermometers in them now.
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7/28/2014 | Routine Reinspection 1st | 99 |
- [4] Facilities to maintain product temperature
Observed make up unit for made to order Omelets with external themometer reading 60F. All food inside except for a few items in the very back of unit temped @ 55F-60F. Unit had a large block of ice in very back of unit. All product on top temped @ 70F. Omelette station temporaily shut down and all out of temperature product discarded by operator and new eggs brought out from kitchen and placed on ice. This unit shall not be used until it has been repaired and is holding food @ 40F. WCHD will resinpect this unit on Monday 7/28/14.Observed reach in at waitress station with no thermometer but chocolate milk temped @ 45F. All product had been placed in that unit within last hour so was all moved to another reach in unit that was working properly. This unit shall not be used to store potentially hazardous foods until it is holding @ 40F or below. WCHD will reinspect this unit on Monday 7/28/14. Observed two hot holding units not holding temperature or barely holding product at 140F.Italian area: External display was 155F but Sausage and peppers temped @ 135F and Squash temped @ 100F. All food was cooked within last two hours so it was reheated and moved to another unit that was holding at proper temperatures. American area: External display was 165F but chicken temped @ 138F; and sausage temped anywhere between 135-155F. Rice temped @ 160F so the unit is capable of holding temps but must be monitored to ensure food maintains proper temperatures.Both of these units will be reinspected on Monday 7/28/14. Recommend keeping food temperature logs until then and monitoring all food every two hours.
- [1] Thermometers provided and conspicuous
Observed thermometers missing or buried in far back of various cold holding units. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed various non food contact surfaces throughout entire facility in need of cleaning. These areas include but are not limited to: storage shelves along entire service line; fan guards inside all cold holding units; area around swing shift waitress station soda machine (also remove duct tape from under this machine). All these areas need to be deep cleaned and cleaned routinely to prevent cross contamination of food and prevent attraction of vermin.Observed lids for various make up units being stored on the floor. These units should not be stored on the floor as they may be cross contaminated. This item corrected on site.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed numerous food items stored on shelves throughout facility that were not being used. Ensure all food items are stored properly and are rotated in a "First in first out" system. All items corrected on site.
- General Comments that relate to this Inspection
All hand sinks clean and stocked. Sanitizer buckets in place with 200 ppm Quat. Fridge @ bus station @ 38F. Reach in @ waitress station @ 36F.Reach in unit at swing shift waitress station @ 40F. Italian station pizza prep @ 38F. Sausage and Marinara @ 41F. Make up unit in italian station reading @ 25F. Pasta @ 40F. Reach in freezer at Italian station @ 0F. Hot holding #2 @ Italian station good. Chicken and tamales @ 148F. Food on line @ italian station all @ 140F or above. Mexican station line hot holding good. All at 145F-168F. Reach in fridge @ mexican station @ 35F. Salsa @ 39F and pico de gallo @ 36F. Drawers under grill at mexican station @ 40F. Reach in at salad station good. No thermomter- see above notes. Shrimp @ 40F. Cucumber @ 38F. Salad bar line all on ice. Grapefruit; cucumber & carrot salad @ 41F; 42F. Soup hot holding @ 163F and 154F. American station hot holding ok. Veggies @ 145F. Rice @ 160F. *Sauces near carving station all holding @ approximately 45F. These sauces should be stored in shallower containers and stirred frequently to ensure temperatures are maintained as close to 40F as possible. Also consider placing ice under the containers. Meat carving hot holding @ 165F. *Extend drain hose in swing shfit waitress station under soda machine so that it terminates into the floor sink. Currently it's splashing out onto floor and creating a puddle. *Regrout all waitress stations; bus stations and main line by next routine inspection.All dishes washed in main kitchen. *Highly recommend retraining of all front line employees as to the importance of monitoring temperatures (hot and cold) and potential cross contamination issues.
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7/25/2014 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
**No violations observed during the time of inspectionRefrigeration @ 40F or below-pepperoni @ 38All food product stored off floorDishes washed in main kitchenHot holding @ 140F or belowFacility cleanHand sink stockedGloves worn**Two minor maintenance issues were observed. Work orders are already in - 1) small area of coving that is caved in needs to be repaired/replaced and 2) shelving in walk in is starting to fall apart. Those shelves that need it should be repaired/replaced.
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5/30/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS- ALL WITHIN REGULATION.PROPER FOOD STORAGE.SCOOPS PROPERLY STORED AND MONITORED.ATTACH SIGNAGE TO FRONT OF WARMER UNITS AND REACH-INS TO ENSURE DOORS STAY CLOSED. WHEN ONE DOOR IS CLOSED THE OTHER DOOR POPS OPEN. EDUCATE STAFF ON THIS ISSUE.
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5/17/2012 | Routine Inspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND PAN OF SLICED STEAK AT 115F IN HOT HOLDING UNIT. ALL HOT HOLDING MUST BE 140F OR ABOVE. DISH WAS MADE ABOUT 30 MINUTES PRIOR TO INSPECTION. MEAT WAS RE-HEATED TO 165F. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED.GOOD COLD HOLDING TEMPS ON LINE.GOOD HOT HOLDING TEMPS ON LINE.REMIND STAFF TO MAKE SURE ALL HOT HOLDING EQUIPMENT DOORS ARE PROPERLY CLOSED.
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4/18/2011 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
Facility shall ensure raw shell eggs are stored below ready-to-eat food products to avoid possible cross-contamination.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall ensure employees drink out of cups/glasses with a lid and straw. (no open containers of drinks around food products)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:(primarily front of the house operations; buffet line)Hot-holding checked good; chicken fajitas at 190 degrees; cheese enchilada at 173 degrees; rice at 174 degrees; beef colorado at 161 degrees.Handsinks stocked with sanitary towels and soap; please do not store sanitizer buckets in handsinks at waitress stations. Handsinks must be kept clear for effective handwashing.Sanitizer buckets available with approximately 200ppm quatinary ammonia.)Handwashing procedures checked good....
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8/27/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Note: (Buffet Line)Hot-holding checked good; rotisserie chicken cooking at 183 degrees; rice at 158 degrees; sausage at 143 degrees.Cold-holding salad bar checked good; cottage cheese checked at 38 degrees; chicken salad at 39 degrees; yogurt at 42 degrees.All handsinks stocked with sanitary towels and soap. Please check the "Orange Force" used on the front of the house tables in the buffet. There should be a kill step sanitizer used on the table tops such quatinary ammonia; chlorine; or another approved sanitizer.All refrigeration on buffet line and hot-holding boxes checked within acceptable ranges.
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10/5/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:1) Ensure that product is rotated/stirred on a consistent basis to maintain adequate cold holding temperatures (e.g. - salad bar). Do not fill containers above the rim of the equipment and hold in stainless steel rather than plastic and/or on ice for potentially hazardous foods which are not maintaining <40F.2) Alfredo sauce was in the hot holding cabinet at 128F after stirring the approximately 3 gallons of sauce. Operator stated it was prepared at approximately 8am. Reheated to 165F. Ensure that product is initially cooked to the appropriate temperature (kill step) prior to hot holding.
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11/19/2008 | Routine Inspection 1st | 100 |
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