- Cold holding (corrected)
1. The reach-in refrigerator where yogurt and milk is stored is not cold enough for potentially hazardous food storage. Take measures to ensure potentially hazardous foods are NOT held at a temperature in the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
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10/23/2014 | Recheck |
- Cold holding
1. The reach-in refrigerator where yogurt and milk is stored is not cold enough for potentially hazardous food storage. Take measures to ensure potentially hazardous foods are NOT held at a temperature in the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
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10/16/2014 | Routine |
- Pests/rodents (corrected)
1. Presence of fruit flies in facility. Fruit flies are currently breeding successfully in the recycle containers located in dining area. Pesticides are not an effective control for fruit flies. Clean recycle containers every 5 days or less and provide a solid lid on recycle containers.
Correction: Exterminate using approved methods and elimination of harborage conditions.
- Soiled dumpsters and receptacles (corrected)
1, The recycle bins located in dining area are breeding fruit flies. Fruit flies have a very short life cycle. Fruit flies can go from egg to adult in as little time as 5 days. Pesticides are not an effective control. In order to effectively control fruit flies a solid lid must be installed on recycle containers and containers need to be cleaned at a frequency shorter than 5 days. Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
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04/15/2014 | Recheck |
- Pests/rodents
1. Presence of fruit flies in facility. Fruit flies are currently breeding successfully in the recycle containers located in dining area. Pesticides are not an effective control for fruit flies. Clean recycle containers every 5 days or less and provide a solid lid on recycle containers.
Correction: Exterminate using approved methods and elimination of harborage conditions.
- Soiled dumpsters and receptacles
1, The recycle bins located in dining area are breeding fruit flies. Fruit flies have a very short life cycle. Fruit flies can go from egg to adult in as little time as 5 days. Pesticides are not an effective control. In order to effectively control fruit flies a solid lid must be installed on recycle containers and containers need to be cleaned at a frequency shorter than 5 days. Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
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04/08/2014 | Routine |
- Physical facility repair
1. Seal the backsplash in dish area to wall so water does not leak onto floor below. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Food on display
1. Provide protection for food on center salad bar with a sneeze guard or other means. Food on display unprotected.
Correction: Food on display shall be protected from contamination.
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10/30/2013 | Routine |
- Sanitizing exposure time or 160 degrees (corrected)
1. The final rinse of dish machine is only 132 degrees F at plate level. Temperature taken with thermometer on dish rack. Final rinse guage reading 180 degrees F. Thermometer on dish rack must read 160 degrees F or hotter. Either final rinse gauge is inaccurate or not enough water is contacting ware inside dish machine. Use 3 compartment sink to sanitize ware until dish machine is sanitizing properly. Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by achieving 160 degrees F at plate level in mechanical warewashing machine.
- Self service utensils (corrected)
Wrap whole apples and pears during display or provide a suitable utensil for service. Utensil(s) for ready to eat food(s) at self service operation not provided.
Correction: Provide suitable utensil(s) or other effective dispensing method(s).
- Food on display
1. Protect food on salad bar. 2. Protect whole apples and pears. Food on display unprotected.
Correction: Food on display shall be protected from contamination.
- Food on display (corrected)
1. Protect food on salad bar. 2. Protect whole apples and pears. Food on display unprotected.
Correction: Food on display shall be protected from contamination.
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03/26/2013 | Recheck |
- Sanitizing exposure time or 160 degrees
1. The final rinse of dish machine is only 132 degrees F at plate level. Temperature taken with thermometer on dish rack. Final rinse guage reading 180 degrees F. Thermometer on dish rack must read 160 degrees F or hotter. Either final rinse gauge is inaccurate or not enough water is contacting ware inside dish machine. Use 3 compartment sink to sanitize ware until dish machine is sanitizing properly. Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by achieving 160 degrees F at plate level in mechanical warewashing machine.
- Self service utensils (corrected on site)
Wrap whole apples and pears during display or provide a suitable utensil for service. Utensil(s) for ready to eat food(s) at self service operation not provided.
Correction: Provide suitable utensil(s) or other effective dispensing method(s).
- Food on display
1. Protect food on salad bar. 2. Protect whole apples and pears. Food on display unprotected.
Correction: Food on display shall be protected from contamination.
- Food on display (corrected on site)
1. Protect food on salad bar. 2. Protect whole apples and pears. Food on display unprotected.
Correction: Food on display shall be protected from contamination.
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03/12/2013 | Routine |
- Sanitizing exposure time or 160 degrees (corrected)
Final rinse of dish machine not hot enough. ( 147-150 degrees F at plate level) Hot water sanitizing exposure time or temperature is insufficient. Use 3 compartment sink to sanitize ware or use single service items until dish machine is sanitizing properly.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
- Unnecessary litter (corrected)
Premises not free of unnecessary items. Remove or repair the garbage disposal.
Correction: Remove nonfunctional equipment.
- Food on display
Food on display unprotected. Half of the salad bar food is unprotected. Provide adequate protection.
Correction: Food on display shall be protected from contamination.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Clean the inside of ice maker ice bin where soiled. Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
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11/01/2012 | Recheck |
- Sanitizing exposure time or 160 degrees
Final rinse of dish machine not hot enough. ( 147-150 degrees F at plate level) Hot water sanitizing exposure time or temperature is insufficient. Use 3 compartment sink to sanitize ware or use single service items until dish machine is sanitizing properly.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
- Unnecessary litter
Premises not free of unnecessary items. Remove or repair the garbage disposal.
Correction: Remove nonfunctional equipment.
- Food on display
Food on display unprotected. Half of the salad bar food is unprotected. Provide adequate protection.
Correction: Food on display shall be protected from contamination.
- Non potentially hazardous food contact surface(s) soiled
Clean the inside of ice maker ice bin where soiled. Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
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10/25/2012 | Routine |
- Cold holding (corrected)
Walk-in refrigerator does not appear to be cold enough at this time. Monitor temperature and repair if necessary. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Walk-in cooler
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08/14/2012 | Pre-Licensing Recheck |
- Cold holding
Walk-in refrigerator does not appear to be cold enough at this time. Monitor temperature and repair if necessary. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Walk-in cooler
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08/07/2012 | Pre-Licensing |
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