| No violation noted during this evaluation. | 09/10/2014 | Routine |
| No violation noted during this evaluation. | 04/14/2014 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: DISH MACHINE AREA: EMPLOYEE DIPPED HANDS IN SANITIZER AFTER HANDLING SOILED EQUIPMENT AND BEFORE HANDLING SANITIZED EQUIPMENT. SANITIZER IS NOT AN APPROVED METHOD OF HAND WASHING. HANDS ARE TO BE WASHED AND DRIED BETWEEN HANDLING SOILED AND SANITIZED EQUIPMENT.
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10/09/2013 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: DISH MACHINE AREA: EMPLOYEE DIPPED HANDS IN SANITIZER AFTER HANDLING SOILED EQUIPMENT AND BEFORE HANDLING SANITIZED EQUIPMENT. SANITIZER IS NOT AN APPROVED METHOD OF HAND WASHING. HANDS ARE TO BE WASHED AND DRIED BETWEEN HANDLING SOILED AND SANITIZED EQUIPMENT.
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10/02/2013 | Routine |
| No violation noted during this evaluation. | 05/14/2013 | Routine |
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOLER AMBIENT TEMPERATURE AT 46 DEGREES FAHRENHEIT. TEMPTERATURE MUST BE 41 DEGREES FAHRENHEIT OR BELOW TO STORE POTENTIALLY HAZARDOUS FOODS IN THE COOLER. REPAIR COOLER TO MAINTAIN 41 DEGREES OR BELOW.2. SPIGOT UNDERNEATH SALAD BAR IS LEAKING. BUCKET PLACED UNDERNEATH TO COLLECT WATER. REPAIR SO THAT SPIGOT DOES NOT LEAK. 11/13/2012: CURRENTLY USING PANS TO HOLD ICE, THEREFORE NO WATER LEAKING. CAN NOT VERIFY IF SPIGOT HAS BEEN REPAIRED.
Location: Kitchen (front)
Equipment: Hobart cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOLER AMBIENT TEMPERATURE AT 46 DEGREES FAHRENHEIT. TEMPTERATURE MUST BE 41 DEGREES FAHRENHEIT OR BELOW TO STORE POTENTIALLY HAZARDOUS FOODS IN THE COOLER. REPAIR COOLER TO MAINTAIN 41 DEGREES OR BELOW.2. SPIGOT UNDERNEATH SALAD BAR IS LEAKING. BUCKET PLACED UNDERNEATH TO COLLECT WATER. REPAIR SO THAT SPIGOT DOES NOT LEAK. 11/13/2012: CURRENTLY USING PANS TO HOLD ICE, THEREFORE NO WATER LEAKING. CAN NOT VERIFY IF SPIGOT HAS BEEN REPAIRED.
Location: Dining room
Equipment: Buffet
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11/13/2012 | Recheck |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOLER AMBIENT TEMPERATURE AT 46 DEGREES FAHRENHEIT. TEMPTERATURE MUST BE 41 DEGREES FAHRENHEIT OR BELOW TO STORE POTENTIALLY HAZARDOUS FOODS IN THE COOLER. REPAIR COOLER TO MAINTAIN 41 DEGREES OR BELOW.2. SPIGOT UNDERNEATH SALAD BAR IS LEAKING. BUCKET PLACED UNDERNEATH TO COLLECT WATER. REPAIR SO THAT SPIGOT DOES NOT LEAK.
Location: Kitchen (front)
Equipment: Hobart cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOLER AMBIENT TEMPERATURE AT 46 DEGREES FAHRENHEIT. TEMPTERATURE MUST BE 41 DEGREES FAHRENHEIT OR BELOW TO STORE POTENTIALLY HAZARDOUS FOODS IN THE COOLER. REPAIR COOLER TO MAINTAIN 41 DEGREES OR BELOW.2. SPIGOT UNDERNEATH SALAD BAR IS LEAKING. BUCKET PLACED UNDERNEATH TO COLLECT WATER. REPAIR SO THAT SPIGOT DOES NOT LEAK.
Location: Dining room
Equipment: Buffet
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10/31/2012 | Routine |
| No violation noted during this evaluation. | 05/04/2012 | Routine |
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