- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COTTAGE CHEESE OUT ON SELF SERVICE LINE MEASURED AT 48 DEGREES. MAINTAIN COLD FOODS AT 41 DEGREES F OR BELOW. COTTAGE CHEESE DISCARDED.2. COOLERS IN KITCHEN HOLDING BETWEEN 50 - 60 DEGREES F. SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW. SEE NOTES MULTIPLE FOOD ITEMS DISCARDED.
Location: Service counter
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COTTAGE CHEESE OUT ON SELF SERVICE LINE MEASURED AT 48 DEGREES. MAINTAIN COLD FOODS AT 41 DEGREES F OR BELOW. COTTAGE CHEESE DISCARDED.2. COOLERS IN KITCHEN HOLDING BETWEEN 50 - 60 DEGREES F. SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW. SEE NOTES MULTIPLE FOOD ITEMS DISCARDED.
Location: Kitchen
Equipment: Reach in cooler
- Sanitizing exposure time or 160 degrees (corrected)
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 acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE CYCLE MEASURED AT 90 DEGREES F. SERVICE DISH MACHINE TO DELIVER A FINAL RINSE TEMPERATURE OF 180 DEGREES F FOR PROPER SANITIZATION.
Location: Kitchen
Equipment: Dishmachine
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG AND BASE OF DUMPSTER CORRODED AND HAS HOLES IN IT. PLEASE HAVE TRASH SERVICE PROVIDER BRING OUT A NEW DUMPSTER SUPPLIED WITH DRAIN PLUGS.
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN. KEEP LIDS CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: LOOSE TRASH AND DEBRIS AROUND DUMPSTER. CLEAN AREA AND STORE ALL REFUSE INSIDE DUMPSTER.
Location: Dumpster area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS OUT ON COUNTERS IN KITCHEN. STORE WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETERS MISSING FROM BOTH FREEZERS AND 1 COOLER. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT KITCHEN HAND SINK. PROVIDE SOAP AT ALL TIMES. SOAP REPLACED CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT KITCHEN HAND SINK. PROVIDE PAPER TOWELS AT ALL TIMES. TOWELS REPLACED CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP LYING INSIDE ICE BIN WITH HANDLE CONTACTING ICE. STORE SCOOP OUTSIDE OF BIN.
Location: Kitchen
Equipment: Ice bin
|
07/30/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COTTAGE CHEESE OUT ON SELF SERVICE LINE MEASURED AT 48 DEGREES. MAINTAIN COLD FOODS AT 41 DEGREES F OR BELOW. COTTAGE CHEESE DISCARDED.2. COOLERS IN KITCHEN HOLDING BETWEEN 50 - 60 DEGREES F. SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW. SEE NOTES MULTIPLE FOOD ITEMS DISCARDED.
Location: Service counter
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COTTAGE CHEESE OUT ON SELF SERVICE LINE MEASURED AT 48 DEGREES. MAINTAIN COLD FOODS AT 41 DEGREES F OR BELOW. COTTAGE CHEESE DISCARDED.2. COOLERS IN KITCHEN HOLDING BETWEEN 50 - 60 DEGREES F. SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW. SEE NOTES MULTIPLE FOOD ITEMS DISCARDED.
Location: Kitchen
Equipment: Reach in cooler
- Sanitizing exposure time or 160 degrees
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 acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE CYCLE MEASURED AT 90 DEGREES F. SERVICE DISH MACHINE TO DELIVER A FINAL RINSE TEMPERATURE OF 180 DEGREES F FOR PROPER SANITIZATION.
Location: Kitchen
Equipment: Dishmachine
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG AND BASE OF DUMPSTER CORRODED AND HAS HOLES IN IT. PLEASE HAVE TRASH SERVICE PROVIDER BRING OUT A NEW DUMPSTER SUPPLIED WITH DRAIN PLUGS.
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN. KEEP LIDS CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: LOOSE TRASH AND DEBRIS AROUND DUMPSTER. CLEAN AREA AND STORE ALL REFUSE INSIDE DUMPSTER.
Location: Dumpster area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS OUT ON COUNTERS IN KITCHEN. STORE WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETERS MISSING FROM BOTH FREEZERS AND 1 COOLER. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT KITCHEN HAND SINK. PROVIDE SOAP AT ALL TIMES. SOAP REPLACED CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT KITCHEN HAND SINK. PROVIDE PAPER TOWELS AT ALL TIMES. TOWELS REPLACED CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP LYING INSIDE ICE BIN WITH HANDLE CONTACTING ICE. STORE SCOOP OUTSIDE OF BIN.
Location: Kitchen
Equipment: Ice bin
|
07/23/2014 | Routine |
| No violation noted during this evaluation. | 11/27/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. SAUSAGE LINKS ON BUFFET LINE MEASURED 116 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREE F OR HIGHER.
Location: Buffet
Equipment: -
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR BOTTOM OF UPRIGHT COOLER HOLDING CARTONS OF EGGS AND MILK IS SOILED.2. INTERIOR BOTTOM OF UPRIGHT COOLER HOLDING CHEESE AND PRODUCE HAS EXCESSIVE SOIL BUILD UP.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Upright cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. LIGHT SHIELDS IN KITCHEN SOILED WITH DUST AND DEBRIS.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PLASTIC TUBING ALONG INTERIOR RIGHT SIDE OF ICE MACHINE IS BROKEN (HEAVILY CRACKED) AND CHIPPING.PLEASE REPLACE.
Location: Kitchen
Equipment: Ice machine
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. APPLES DISPLAYED UNCOVERED IN CUSTOMER SELF SERVICE AREA.PLEASE STORE IN A PROTECTED MANNER AFTER WASHING BY WRAPPING IN PLASTIC WRAP OR PROVIDING A COVER/SHIELD.
Location: Buffet
|
04/17/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. SAUSAGE LINKS ON BUFFET LINE MEASURED 116 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREE F OR HIGHER.
Location: Buffet
Equipment: -
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR BOTTOM OF UPRIGHT COOLER HOLDING CARTONS OF EGGS AND MILK IS SOILED.2. INTERIOR BOTTOM OF UPRIGHT COOLER HOLDING CHEESE AND PRODUCE HAS EXCESSIVE SOIL BUILD UP.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Upright cooler
- 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: 1. LIGHT SHIELDS IN KITCHEN SOILED WITH DUST AND DEBRIS.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PLASTIC TUBING ALONG INTERIOR RIGHT SIDE OF ICE MACHINE IS BROKEN (HEAVILY CRACKED) AND CHIPPING.PLEASE REPLACE.
Location: Kitchen
Equipment: Ice machine
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. APPLES DISPLAYED UNCOVERED IN CUSTOMER SELF SERVICE AREA.PLEASE STORE IN A PROTECTED MANNER AFTER WASHING BY WRAPPING IN PLASTIC WRAP OR PROVIDING A COVER/SHIELD.
Location: Buffet
|
04/09/2013 | Routine |
| No violation noted during this evaluation. | 09/05/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Food is discarded at the end of breakfast. Keep log of food temperatures until follow-up.
Location: Sales floor
Equipment: Steam table
- Sanitizing exposure time or 160 degrees (corrected)
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 acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Use 3-bay sink to sanitize until corrected.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
01/27/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Food is discarded at the end of breakfast. Keep log of food temperatures until follow-up.
Location: Sales floor
Equipment: Steam table
- Sanitizing exposure time or 160 degrees
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 acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Use 3-bay sink to sanitize until corrected.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
01/20/2012 | Routine |
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