- General Comments that relate to this Inspection
NOTES:EMPLOYEES CAFETERIA VERY CLEAN TWO LINES COOK TO ORDER AND HOT HOLDING HOT HOLDING WAS ALL ABOVE 140 DEGREE F LOGS KEPT/THERMOMETERSHANDSINKS OKCOOK TO ORDER LINE ALL PRODUCT BELOW 40 DEGREE FFRONT OF THE HOUSE SALAD BAR WAS ALL BELOW 40 DEGREE F SOUP WAS AT 183 DEGREE F
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3/30/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:KITCHEN AREA CLEANHANDSINKS OKHOT HOLDING ALL AT 162-183 DEGREE F TRI-TIP; BEANS; RICE; CHICKEN STRIPSREFER AT 38 DEGREE F ALL PRODUCT PROPERLY STOREDTHERMOMETERS AND TEST STRIPS COLD LINE ALL AT 37-39 DEGREE FSCOOPS GOOD
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2/24/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Employee cafeteriaArea really good all food made freshHot holding was all above 140 degree F Salad bar was clean Coffee/soda area clean Refer in for employee lunches everything celared out nightlyShare area/kitchen with banquet kitchen.
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5/31/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION.ALL REFRIGERATION UNITS NOW PROPERLY HOLDING TEMPERATURE. REACH-IN AT 40F AND WALK-IN UNIT AT 39F. ALL FOOD AT PROPER TEMPERATURE.ENSURE STAFF IS MONITORING UNIT THERMOMETERS ON A REGULAR BASIS TO ENSURE UNITS ARE PROPERLY WORKING.
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8/15/2012 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND SLICES LUNCH MEAT IN REACH-IN AT 51-60F. ALL COLD HOLDING MUST BE AT 40F OR BELOW. FOOD VOLUNTARILY DISCARDED.
- [4] Facilities to maintain product temperature
REACH-IN UNIT WITH SLICED LUNCH MEAT AND CHEESE NOT PROPERLY WORKING. TEMP AT 60F. MUST HAVE UNIT SERVICED TO ENSURE THAT IS PROPERLY HOLDING FOOD AT 40F OR BELOW. ALL FOOD WAS REMOVE FROM UNIT.WALK-IN 2 IN DEFROST BECAUSE THE CONDENSOR UNIT IS FROZEN. MUST HAVE UNIT SERVICED TO ENSURE THAT IT MAINTAINS FOOD TEMPS AT 40F OR BELOW.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED.TEMPS ON FRONT LINE GOOD. SALAD BAR GOOD AND UTENSILS PROPERLY STORED.DISCUSSED STORING ANY UTENSILS IN ICE WATER WHEN IN BETWEEN USES.DISCUSSED COVERING THE TUBS OF ICE NEXT TO THE SODA MACHINE TO PREVENT POSSIBLE CONTAMINATION.DISCUSSED PROPER THAWING METHODS OF USING COLD RUNNING WATER.
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6/28/2012 | Routine Inspection 1st | 91 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
REPLACE BROKEN DOOR GASKET AT REACH-IN UNIT ON WEST END OF COOK LINE TO ENSURE PROPER SEAL OF DOOR TO MAINTAIN PROPER TEMPERATURE INSIDE UNIT.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD COLD HOLDING TEMPS ON LINE AND IN REACH-INS. ALL BETWEEN 40F-43F.GOOD HOT HOLDING TEMPS- ALL BETWEEN 140-164FPROPER FOOD STORAGE.HIGH TEMP DISHWASHER GOOD AT 195F AT MANIFOLD.REMIND STAFF TO STORE UTENSILS IN ICE WATER INSTEAD OF JUST WATER AT ROOM TEMPERATURE. MAKE SURE TO REPLACE WITH NEW ICE AND CLEAN WATER ONCE ICE HAS MELTED.
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8/19/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 6/7/10ALL VIOLATIONS HAVE BEEN CORRECTED.WALK-IN UNIT NOW AT 36FUSING BLAST CHILLER OR SINK FILLED WITH ICE WATER TO PROPERLY COOL FOOD PRODUCTS DOWN.SCOOPS PROPERLY STORED IN CLEANABLE CONTAINER.SPOONS PROPERLY STORED.STAFF IS GOING TO START USING TEMP LOGS TO MONITOR UNIT TEMPS AND COOLING TEMPS.
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6/10/2010 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND 5 GALLON PLASTIC CONTAINER OF SAUCE BETWEEN 45-50F IN WALK-IN. PRODUCT WAS NOT PROPERLY COOLED DOWN PRIOR TO PLACING IN WALK-IN UNIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE COOLED DOWN FROM 140F-70F IN 2 HOURS AND THEN TO 40F IN AN ADDITIONAL 4 HOURS OR FROM 170-40F IN 4 HOURS. ALSO ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD COLD AT 40F OR BELOW. PRODUCT WAS VOLUNTARILY DISCARDED AND PROPER COOLING METHODS WERE DISCUSSED.
- [4] Facilities to maintain product temperature
WALK-IN UNIT IN KITCHEN NOT HOLDING PRODUCT TEMPERATURE AT 40F OR BELOW. FOOD INSIDE UNIT WAS BETWEEN 45-51F. SALAD BAR UNIT WAS NOT KEEPING TOP PRODUCT AT 40F OR BELOW; FOUND FOOD AT 55F ON TOP BUT AT 42F INSIDE UNIT. ALL REFRIGERATION UNITS MUST BE ABLE TO HOLD PRODUCT TEMPERATURE AT 40F OR BELOW. ENGINEERING WAS CALLED WHILE ON SITE TO FIX THE PROBLEMS.
- [1] In-use food; ice dispensing utensils properly stored
FOUND SCOOPS IMPROPERLY STORED ON TOP OF CARDBOARD BOX OR INSIDE BULK BIN WITH HANDLE TOUCHING PRODUCT. SCOOPS MUST BE STORED IN EITHER A CLEANABLE CONTAINER OR IN PRODUCT WITH HANDLE UP TO MINIMIZE POTENTIAL CONTAMINATION OF PRODUCT.
- [1] Single service: articles; storage; dispensing; used
FOUND PLASTIC SPOONS NEXT TO ICE CREAM MACHINE IMPROPERLY STORED. MUST STORE UTENSILS WITH HANDLES UP TO MINIMIZE POSSIBLE CONTAMINATION OF UTENSILS.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED.HOT HOLDING TEMPS GOOD.WALK-INS CLEAN AND WELL ORGANIZED.DISCUSS PROPER COOLING PROCEDURES WITH STAFF TO ENSURE THAT FOOD IS BEING PROPERLY COOLED DOWN.DISCUSS PROPER THAWING PROCEDURES WITH STAFF AND ENSURE THAT IF USING COLD RUNNING WATER THAT WATER NEEDS TO BE LEFT ON.DISCUSS HAVING STAFF MAINTAIN TEMP LOGS FOR REFRIGERATION AND COOLING.A MANDATORY RE-INSPECTION WILL BE CONDUCTED IN 48 HOURS.
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6/7/2010 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD FOOD STORAGE.GOOD HOT HOLDING TEMPS RICE 167F; MASHED POTATOES 170FGOOD COLD HOLDING TEMPS.DISHWASHING AREA GOOD.KEEP AN EYE ON REACH-IN UNIT AT COOK LINE. FOOD WAS AT 50F; FOOD PLACED IN 10-15 MINUTES PRIOR TO INSPECTION. USE SMALLER PORTIONS OF FOOD DURING SLOW TIMES TO ENSURE PROPER FOOD TEMP BEING HELD.
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7/31/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted. Reach in gaskets are showing some wear. May need replacement soon.
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9/2/2008 | Routine Inspection 1st | 100 |
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