- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris. Observed can opener visibly dirty with food debris buildup. Facility shall clean and sanitize can opener on a routine basis.Observed meat/cheese slicer visibly dirty with food debris buildup. Meat slicer shall be cleaned between uses and maintained in a clean and sanitary condition.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed several open containers of beverages stored throughout kitchen. All personal employee drinks shall be stored covered with a lid and a straw provided.
- General Comments that relate to this Inspection
No food observed being cooked or prepped at time of inspection.Walk in unit #20 recorded at 40 F. Food properly stored. No raw foods above ready to eat foods. All food stored off ground. Chemicals properly stored and labeled. Handsinks properly stocked with liquid soap and sanitary disposable towels. Reviewed with operator to dump dirty and unused sanitizer buckets daily and make fresh sanitizer at the start of shift.
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3/27/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.Walk in units checked OK and within regulations. Cold holding temperatures recorded:Mayo @ 34 F; raspberry vinigrette @ 32 F; cut tomatoes @ 32.7 F and sliced turkey @ 32 F.This kitchen is refrigerated and is kept at ambient around 50-55 F. Observed no bare hand contact with ready to eat foods such as cut melons. Food stored in walk in units properly covered and stored. Handsinks properly stocked.Increase the Quat sanitizer to be at levels between 200-400 ppm.
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2/11/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.No bare hand contact with ready to eat foods. Observed consistent and good date coding being utilized on prepared foods. Main kitchen is kept at 57 F ambient air temperature. Food handlers prepare salads; cut fruit; cheese and veggie dishes and trays. All canned goods are prechilled. Walk in units checked OK and food properly stored. All single service items properly stored.Quat sanitizer recorded @ 200 ppm.Employee drinks properly covered and a straw provided. Observed good separation from dirty equipment and clean.
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6/4/2013 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
Observed sanitizer solution for wiping cloths at very low quatinary ammonia levels; maintain solution at 200-400ppm. Change sanitizer buckets every 2-3 hours or when organic load is high***correction on-site
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; roast beef at 38F; turkey at 40F; ranch & blue cheese at 35F; fruit salad at 38F; sliced tomatoes at 38F.All refrigeration systems checked within regulation at 40F and below.Handsinks stocked with sanitary towels and soap; observed glove use with ready-to-eat foods.All warewashing conducting in another stewarding area.Food products in walk-in refrigeration units properly stored and dated. Reminder: products can be stored for a maximum of (7) days at 40F.
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10/5/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; chicken breast at 32 degrees; ham at 30 degrees; cheese at 29 degrees; salad dressings (28-33) degrees; fruit at 34 degrees.Handsinks checked stocked and functional; observed glove use during food preparation.All produce washed before preparation/slicing***Refrigeration holding within regulations; food products properly stored and dated.Facility observed very clean and organized.
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9/8/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding temperatures checked good; blue cheese at 35 degrees; ham at 34 degrees; cheese at 33 degrees.Walk-in refrigeration temperatures checked between 32-37 degrees.Sanitizer bucket available at approximately 200ppm quatinary ammonia.All dishwashing takes place @ (Events Center Stewarding)Handsinks stocked with sanitary towels and soap.
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11/16/2010 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Facility shall monitor date marking codes in walk-in refrigeration units. Some date marking codes on potentially hazardous foods observed >7 days. Potentially hazardous foods in walk-in refrigeration units shall not be stored for more then 7 days when maintained at 40 degrees. If temperatures exceed 40 degrees; then product shall be rotated faster then 7 days. Observed some yogurt dated 10/27/09.....
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding temperatures checked good; roast beef at 32 degrees; cheese at 37 degrees; ham at 33 degrees.All staff observed using food service gloves during food preparation.All handsinks stocked with sanitary towels and soap.All walk-in refrigeration systems observed within acceptable limits.
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11/18/2009 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND TOWELS STORED ON TOP OF ONIONS IN THE WALK-IN COOLER. MUST STORE TOWELS SEPERATE FROM FOOD TO AVOID CONTAMINATION OF PRODUCT. CORRECTED ON SITE.
- [1] In-use food; ice dispensing utensils properly stored
FOUND ICE SHOVEL IMPROPERLY STORED ON TOP OF ICE MACHINE. MUST STORE SHOVEL IN A CLEANABLE CONTAINER.
- [1] Installed; maintained
RE-ADJUST THE MIXING VALVE AT THE HANDSINK OPPOSITE THE ICE MACHINE TO INCREASE THE HOT WATER TEMPERATURE FOR PROPER HANDWASHING.
- General Comments that relate to this Inspection
NOTES:HANDSINKS PROPERLY STOCKED.ICE MACHINE CLEANGOOD FOOD STORAGE IN WALK-IN.GOOD COLD HOLDING TEMPS.KITCHEN IS USED TO ASSEMBLE COLD TRAYS OF FRUITS; SALADS. AND MEAT TRAYS.
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11/19/2008 | Routine Inspection 1st | 96 |
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