- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: EGGS STORED ON TOP SHELF OVER VEGETABLES. EGGS MOVED TO BOTTOM SHELF.
Location: Walk-in cooler
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: BOXES OF FROZEN PORK THAWING ON THE FLOOR. FOOD WAS PUT IN REFRIGERATOR TO THAW.
Location: Kitchen (back)
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOXES OF PORK DIRECTLY ON THE FLOOR THAWING. FOOD WAS PUT IN REFRIGERATOR TO THAW.
Location: Back room
|
07/08/2014 | Routine |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Please mark potato salad, desserts, etc., in walk in with date made.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hand sink accessible but access is difficult, blocked by peice of equipment that will be removed in next few days.
Location: Kitchen
Equipment: Hand sink
|
01/22/2014 | Recheck |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Please mark potato salad, desserts, etc., in walk in with date made.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hand sink accessible but access is difficult, blocked by peice of equipment that will be removed in next few days.
Location: Kitchen
Equipment: Hand sink
|
01/10/2014 | Recheck |
| No violation noted during this evaluation. | 12/09/2013 | Routine |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - PROPANE tanks unrestrained.
Correction: STORE PROPANE TANKS IN SHED, GARAGE, ETC.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR/IMPROVE CEILING LIGHT FIXTURE.
Location: Kitchen
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: COOKED BEANS HAD TO BE DIVIDED SO ONE PAN WAS SET IN STEAM TABLE AND THE OTHER IN COOLER --- FOR TEMP. CONTROL. -- CORRECTED -- OK.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN SURFACE UNDER THE MICROWAVE.
Location: Kitchen
|
06/13/2013 | Routine |
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the wall by the mop sink.
|
01/22/2013 | Routine |
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
09/06/2012 | Recheck |
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
08/30/2012 | Routine |
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN HAND SINK IN THE MEAT SMOKER ROOM.
Location: Meat room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN FLOOR UNDER 3--BAY SINK IN SMOKER ROOM.
Location: Meat room
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL REG. HAND SOAP AT KITCHEN HAND SINK.
Location: Kitchen (back)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS IN SMOKER ROOM.
Location: Meat room
|
04/12/2012 | Routine |
| No violation noted during this evaluation. | 11/29/2011 | Routine |
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