- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Cold holding temps. recorded at makeup line:Shredded cheese @ 46 F; sliced ham @ 44 F; sliced cheese @ 44 F; roast beef @ 47 F; hot dogs @ 42 F; raw chicken @ 43 F; sliced tomatoes @ 43 F; heavy cream @ 47 F and lettuce @ 61 F. Back line cold holding temps. recorded:Sliced tomatoes @ 44 F; sliced cheese @ 44 F; roast beef @ 47 F; hot dogs @ 42 F; raw beef @ 32 F and raw chicken @ 43 F. * Maintenance called for repair at time of inspection.Please do not use units until repaired and cold holding at 40 F or lower. * This kitchen has a high turnover rate for food The kitchen services its own employees 24/7. Discontinue double panning shredded lettuce at makeup line. This is not a good method of cold holding lettuce which is a TCS food/potentially hazardous food at a temperature of 40 F or lower. *** Hotel pan of lettuce voluntarily discarded. Heavy cream voluntarily discarded.Discussed with operator to discontinue to stack shredded cheese at makeup line to capacity. Overstacking and overfilling food in hotel pans inhibits cold holding at the makeup line. Cook line cold drawers temperatures recorded:Sliced ham @ 45 F; slice turkey @ 43 F and sliced cheese @ 44 F. * Maintenance called to repair units to cold hold properly at time of inspection. Do not use cold holding units until repaired and cold holding at 40 F or lower. * This is a repeat violation from 2014.** Maintenance was called to repair units at time of inspection.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Observed thermometers missing throughout cold holding refrigerator units on the back line in kitchen.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Clean inside of door to ice machine. Clean mounting base of can opener. Observed heavy buildup around edges of mounting base of can opener.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed heavy mold growth around caulking in dish washing room. Facility shall remove moldy caulking and recaulk the junction between the stainless steel wet areas and FRP walls of dish room. Observed drawers under cookline visibly dirty with food debris buildup. Facility shall remove drawers and clean drawers of all food debris buildup. Facility shall recaulk junction between handsink and wall in back kitchen.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed several wet wiping cloths stored on counters throughout kitchen.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Observed ceiling tiles overhead in dish room and direcly over cookline with dust debris buildup. Remove dust buildup and clean the following area(s) to maintain a smooth; durable surface and to prevent physical contamination of food from dust above
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Organize and declutter dry storage room.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Back line: Hamburger patties @ 180 F; mashed potatoes @ 135 F; tamale pie @ 149 F and chili @ 141 F.Final cook temperature of roast beef sandwich @ 173 F. Walk in freezer noted at -20 F; Walk in unit @ 40 F; beans in walk in temped @ 41 F. Do store raw shell eggs on bottom of unit to prevent possible cross contamination. Cold holding temped at reach in units: Raw burger @ 35 F; raw chicken @ 44 F; mozzerella @ 40 F; roast beef @ 41 F; turkey @ 43 F and ham @ 43. Good storage of raw meat products observed. High temp. dishwasher noted with 180 F final rinse temperature. Reviewed with operators proper handwashing when going between dirty and clean dishes and equipment. Quat santizer bucket recorded at 200 ppm. Discussed using time as a public health control as a means to hold high turnover food out of temperature. "Time" may be used as a public health control and the time in and the discard time four hours later must be documented. A written procedure must be on site if time is to be used as a public health control to hold foods in the temperature danger zone from 40 F - 140 F.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Observed thermometers missing throughout cold holding refrigerator units on the back line of kitchen-multi line unit. * Thermometers are on order.
- General Comments that relate to this Inspection
Operator requested early reinspection for cold holding violations. Multi-unit cold holding temperatures recorded:Cheese slices @ 40.6 F; raw hamburger patties @ 40 F;and corn beef hash @ 40 F.Walk in unit: Sliced tomatoes @ 38.5 F and coleslaw @ 40 F. ** All cold holding units repaired and properly cold holding < 40 F.
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4/24/2015 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
All violations corrected at time of inspection. Thank you.Food temperatures recorded on salad bar line: Yogurt @ 43 F; bleu cheese @ 40.5 F and pico de gallo @ 37.5 F.Food temperatures temped at makeup line: Tuna salad @ 37.5 F; turkey slices @ 41 F; sliced tomatoes @ 39.8 F - 43 F; hot dogs @ 41 F and ham slices @ 38.5 F. Continue to monitor cold holding temperatures for cold holding units. PHF shall cold hold at 40 F or lower.
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8/19/2014 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
Observed salad bar station and makeup unit in back kitche with food temps. between 45-49 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Facility will time mark all TCS foods (Time; temperature; control for safety) the time the food starts in the temperature danger zone at 41 F - 135 F and the time the food product will be discarded 4 hours later. This is to be documented for every TCS food on the both cold holding units until cold holding units are repaired and cold holding at 40 F or lower.* This is a repeat violation. A reinspection 2nd will be conducted and a reinspection fee charged if violation is not corrected. Note: Food on salad bar line and at makeup line in back kitchen are high turnover foods. Time documentation will be required for compliance.
- General Comments that relate to this Inspection
Dry storage room observed organized.Pico de gallo temped at 49 F & Tuna salad @ 46 F. Ice down food on both units and start using time as a public health control for safety until units are repaired.
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8/12/2014 | Routine Reinspection 1st | 96 |
- [4] Facilities to maintain product temperature
Observed 2 door reach in refer under makeup table in kitchen with recorded food temps. > 40 F. Observed Traulsen 2 door reach in refer with a recorded temp. 55 F. * All PHF foods transferred to cold holding unit < 40 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- [2] Food protected during storage; preparation; display; service; transportation
Store whole raw shell eggs below prepared foods in reach in cooler. Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [1] Thermometers provided and conspicuous
Observed missing thermometer at dessert and sandwich case. Bananna creme pie temped at 39 F in side case. Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] In-use food; ice dispensing utensils properly stored
Observed both sets of tongs stored inside cut up melon container at salad bar station. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [1] Single service: articles; storage; dispensing; used
Observed several boxes of paper cups; plates and other single service items stored on ground in dry storage room. Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.Do declutter items stored in dry storage room and organize items to be off ground.
- General Comments that relate to this Inspection
Cold holding temps. recorded:Bananna cream pie @ 38 F; sub sandwich @ 32 F; coleslaw @ 45 F; sliced beets @ 45 F; salsa @ 46 F and dairy case @ 38 F. Do monitor cold holding units at salad bar station and lower thermostat to cold hold food at 40 F or lower. Employee loungs serves between 1200-2400 persons a day. Food is high turnover. Hot holding temps. recorded: Cooked vegetables @ 150 F; rice @ 135 F- 154 F; beef @ 154 F; seafood pasta @ 158 F; alfredo sauce @ 152 F; cheese sauce @ 152 F; grilled onions @ 141 F; Spanish rice @ 154 F and chicken @ 163 F.Walk in units checked OK and food properly stored off ground.High temp dishwasher recorded at 180 F final rinse temp.Quat sanitizer recorded at 200 ppm at sanitizer bucket.A reinspection is required.
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8/8/2014 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
all items form previous inspections have been corred the the exception of a small leak at a faucet on the steam table The leak will be repaired this fridayOk to use refrigeration ; they been repaired and are holding temperature.
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7/12/2013 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth. Observed reach in and makeup table above with recorded temperature of 60 F. Food items temped at 60 + F. 3 bags of premade stock sauce; 1 pan of beans; 2 bags of jack cheese; all PHF foods at top of makeup unit and sausages and foos stored in 2 door reach were voluntarily discarded. Approximately 60 lbs of food. * Corrected on site.
- [4] Facilities to maintain product temperature
Observed cold holding 2 door reach in and above makeup table not maintaining proper cold holding termperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth. * All food volutarily discarded inside unit and on top of makeup table. DO NOT USE UNIT UNTIL REPAIRED and cold holding at 40 F or lower.Observed foods at buffet line with the following recorded temperatures:Coleslaw @ 45.5 F; ranch dressing @ 50 F and shredded lettuce and salad mix @ 50.0 F. Foods are turned over approximately every 30 minutes. Buffet line must be repaired to cold hold at 40 F or lower or "Time" may be used as a public health control and the time in and the discard time four hours later must be documented. A written procedure must be on site if time is to be used as a public health control to hold foods in the temperature danger zone from 40 F - 140 F.
- [1] In-use food; ice dispensing utensils properly stored
Observed scoop stored improperly in bulk rice container in dry storage room. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [1] Wiping clothes: clean; use restricted
Observed several wet wiping cloths stored on counters of kitchen. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Installed; maintained
Observed pooling water at corner of steam table. Investigate source of water leak and repair to prevent vermin attraction.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Ceiling tiles in need of cleaning; observed ceiling tiles with heavy dust debris buildup overhead in kitchen area. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee drinks for staff in Garden Cove Employee Kitchen uncovered. All personal drinks shall be covered and a straw provided. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Cheese @ 142 F; beef @ 146 F; beans @ 140 F; barbeque sauce @ 145 F; rice @ 148 F; chicken @ 150 F; fish @ 141 F; clam chowder @ 150 F; onion soup @ 145 F; Tilapia @ 139 F; barbecue pork @ 164 F and alfredo sauce @ 181 F. Cold holding temperatures recorded:Pork @ 39 F; pork @ 39 F; riblets @ 39 F; country gravy @ 39 F; chicken soup base @ 36 F; country gravy @ 34 F; roast beef @ 41 F; turkey @ 40 F- 41 F; sliced tomatoes @ 38 F- 40 F; tuna salad @ 37 F- 41 F; and bacon @ 38 F.Handsinks properly stocked and functional. No chemicals stored next to food. A reinspection is required.
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6/4/2013 | Routine Inspection 1st | 86 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize ice-machine; observed some growth.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace refrigeration gaskets as needed; several observed with large gaps. (gasket must ensure a tight seal)Repair any bare wood exposures on front hot line; repair with stainless steel or another cleanable material.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean dry storage floors; observed debris. Mop/clean/sanitize and maitain clean.Clean and sanitize freezer floor and maintain clean.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding temperatures checked good; vegetables at 144F; rice at 149F; enchilada at 139F; cabbage at 138F; cheese sauce at 138F; split pea at 168F.Cold-holding checked good; ham at 38F; roast beef at 37F; cheese at 41.High temperature dishwasher sanitizing at >180F on final rinse sanitization.Sanitizer buckets available with 200ppm quatinary ammonia; please keep rags in solution.All refrigeration and freezer temperatures checked within regulation.Observed handwashing and glove use on food service line.note: a few ceiling tiles need to be replaced***
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4/25/2012 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall seal/repair damage two-door refrigeration unit with exposed insulation. Seal/repair unit to ensure a smooth and easily cleanable surface.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean/detail main handsink and faucet handles to ensure no cross-contamination with clean hands.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean and sanitize floor areas near soda machine; observed build-up of syrups/debris.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; soup at 153 degrees; gravy at 144 degrees; mashed potatoes at 158 degrees; rice at 138 degrees; chicken tenders at 148 degrees.Cold-holding checked good; sliced ham at 35 degrees; dressing at 42-44 degrees; tuna salad at 38 degrees.Observed turkey properly thawing under cold running water.All freezers and refrigeration operating within regulation.Handsinks stocked with sanitary towels and soap; handwashing procedures checked good.
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5/4/2011 | Routine Inspection 1st | 98 |
- [1] Installed; maintained
Facility shall repair water leak under steam table line.
- [1] Lighting provided as required; fixtures shielded
Facility shall repair light shields and ensure all mercury containing bulbs have shields.Please replace any missing ceiling tiles.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/rethermalization checked good; chorizo checked at 149 degrees; white sauce checked at 141 degrees; corned beef checked 148 degrees; beef patties rethermalizing at 183 degrees; cream of mushroom soup rethermalizing at 175 degrees.Cold-holding checked good; roast beef at 39 degrees; ham at 38 degrees.High temperature dishwasher sanitizing at 182 degrees on final rinse sanitization.Handsinks stocked with sanitary towels and soap; handwashing procedures checked good.Sanitizer buckets checked at approximately 200ppm quatinary ammonia.
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7/28/2010 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace any damaged refrigeration gaskets; some are in very poor condition.
- [1] Wiping clothes: clean; use restricted
Facility shall maintain more sanitizer buckets; this is very important in the employee dining area; in addition; the quatinary ammonia sanitization shall be at least 200ppm.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; tortilla soup at 177 degrees; mushroom soup at 158 degrees; beef at 163 degrees; burgers at 152 degrees; chicken at 158 degrees; rice at 154 degrees.Cold-holding checked good; dressings and fruit checked below 40 degrees (on ice).All refrigeration and freezer systems operating within acceptable limits; walk-in checked at 36 degrees.Food storage; rotation procedures; and date marking system checked ok.Handsinks stocked with sanitary towels and soap; food service gloves in use on line......Dishwasher sanitizing above 180 degrees on final rinse sanitization.
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11/24/2009 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces of equipment and utensils clean
COOK LINE NEEDS TO BE CLEANED TO REMOVE ALL FOOD DEBRIS. COOK LINE SCHEDULED TO BE RE-MODELED THE BEGINNING OF NOVEMBER.
- General Comments that relate to this Inspection
NOTES:HANDSINK GOODGOOD COLD HOLDING TEMPS 36-44FGOOD HOT HOLDING 143-160FCOOK TEMP OF BURGER AT 160FGOOD FOOD STORAGEDISHWASHER GOOD AT 180F
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10/29/2008 | Routine Inspection 1st | 99 |
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