- General Comments that relate to this Inspection
No violations observed:Hot-holding checked good; pastrami at 168F; mushroom soup at 145F; potatoes at 160F; tomato eggplant at 162F.Cold-holding checked good; dressings at 38-42F; tomatoes at 41F.Dishwasher ok in Kitchen; different Health Permit- (sanitizing @ >180F.)Handwashing stations all stocked; observed handwashing.No bare hands with ready-to-eat foods (good).All refrigeration/freezer temperatures checked within regulations.Date marking system in place for all prepared foods.Employee illness protocols ok.
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4/21/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; mashed potatoes at 185F; red pepper mashed potatoes at 175F; tomato bisk at 183F; artichoke soup at 170F; pastrami at 160F.Cold-holding checked good; dressings a 38F- 40F; blue cheese at 41F; hamachi at 30F; avacado mix at 29F.All warewashing conducted in Lone Eagle main kitchen.Handsinks checked stocked and functional; observed handwashing and glove use.Sanitation and Managerial Control checked very good****
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10/14/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; pastrami at 182F; potatoes at 183F; potato soup at 185F; lentil soup at 184F.Cold-holding checked good; lemon vinaigrette at 34F; beet puree at 39F; goat cheese at 37F; grape fruit at 38F.Dishwasher sanitizing at >180F on final rinse sanitization.Sanitizer bucket available at 200-400ppm quatinary ammonia.Handsinks stocked and functional; glove use during food preparation.Facility observed very organized and clean****
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10/22/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stocked-hand washing observedAll temps on line @ 40F or belowSanitizer buckets in place @ 200ppm quatRaw product stored below ready to eat foodsLine drawers @ 40F*Discussed the need to wipe down POS and ticket machines to prevent potential hand contamination*Discussed reviewing with servers the importance of washing hands prior to making utensil set ups
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9/28/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionDishwasher in main kitchen (180F final rinse)Hand sinks stockedMake up units @ 40F or below-several units are expected to be replaced over the next year; which is good; as some of them have problems from time to time*Discussed management of food product that is stored in units that are known to be troublesome. Reviewed keeping amount of product low and using backups and pulling all food product at end of night.Upright reach ins @ 40F or belowSanitizer buckets @ 200ppm quatGloves used in handling of raw productsTongs changed out each shift and cleaned**A few small areas of tile/wall work are needed - behind the dishwasher and underneath the hand sink on the line.
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9/20/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedSanitizer buckets @ 200ppm quatDishes go to kitchen for washingFacility cleanRefrigeration ok-units range from 40F for some to around 45F for others. Lowering temperature dial for the units @45F will create freezing; so potentially hazardous foods are discarded after 4 hours. Facility is due for a refrigeration upgrade in 2011.**Temperature control in this facility needs to be tightened up. While most products turn over fairly rapidly and using a 4 hour time limit for control of other items is satisfactory; when asked about what specific items were discarded; the answer was vague. If time is being used as a control; then specific procedures need to be in place to ensure thatpotentially hazardous foods are being discarded in the appropriate time intervals. **Recommend discussing temperature items with employees as well; as one Alto Shaam was incorrectly turned off when freshly cooked chicken was placed into it. Hot holding units should be preheated and holding at 140F prior to placing hot foods into them.
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9/2/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionDishwasher in main kitchen (180F final rinse)Hand sink stockedMake up units @ 42F or below-within thermometer error-recommend adjusting/maintaining to ensure proper temperature of 40F or below at all times-discussed keeping cover closed during busy times to help keep temperature down and put less strain on unitGloves used in handling of raw productsTongs changed out each shift and cleaned
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11/5/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks fully stockedWait stations clean Dishware cleaned in Main Kitc Hi Temp dishwashwasher - Rinse Temp @192FCustomer restrooms clean and stockedPlated food temps noted: Chicken breast @182F; Scallops @163F; Filet Mignon @173F
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9/12/2008 | Routine Inspection 1st | 100 |
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