RYANS GRILL BUFFET & BAKERY #2134, 8180 US 31, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: RYANS GRILL BUFFET & BAKERY #2134
Type: Restaurant
Address: 8180 US 31, Indianapolis, IN 46227
County: Marion
License #: 80904
Smoking: Smoke Free
Total inspections: 20
Last inspection: 10/16/2014
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Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 10/16/2014Illness Complaint
  • 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. Tartar souce held at 48 deg. F at buffet. Hold all cold foods at 41 deg. F. or below. ( ice was low in unit. ice must be touching pans to maintain proper temperature. ) 2. Sour cream by tacos at buffet held at 46 deg. Hold all cold foods at 41 deg. F or below. 3. Eggs at buffet salad bar held at 46 deg. F Hold all cold foods at 41 deg. F or below. 4. Slaw at buffet salad bar held at 51 deg. F Hold all cold foods at 41 deg. F. or below.
    Location: Buffet
  • 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. Tartar souce held at 48 deg. F at buffet. Hold all cold foods at 41 deg. F. or below. ( ice was low in unit. ice must be touching pans to maintain proper temperature. ) 2. Sour cream by tacos at buffet held at 46 deg. Hold all cold foods at 41 deg. F or below. 3. Eggs at buffet salad bar held at 46 deg. F Hold all cold foods at 41 deg. F or below. 4. Slaw at buffet salad bar held at 51 deg. F Hold all cold foods at 41 deg. F. or below.
    Location: Buffet
  • 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. Tartar souce held at 48 deg. F at buffet. Hold all cold foods at 41 deg. F. or below. ( ice was low in unit. ice must be touching pans to maintain proper temperature. ) 2. Sour cream by tacos at buffet held at 46 deg. Hold all cold foods at 41 deg. F or below. 3. Eggs at buffet salad bar held at 46 deg. F Hold all cold foods at 41 deg. F or below. 4. Slaw at buffet salad bar held at 51 deg. F Hold all cold foods at 41 deg. F. or below.
    Location: Buffet
  • 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. Tartar souce held at 48 deg. F at buffet. Hold all cold foods at 41 deg. F. or below. ( ice was low in unit. ice must be touching pans to maintain proper temperature. ) 2. Sour cream by tacos at buffet held at 46 deg. Hold all cold foods at 41 deg. F or below. 3. Eggs at buffet salad bar held at 46 deg. F Hold all cold foods at 41 deg. F or below. 4. Slaw at buffet salad bar held at 51 deg. F Hold all cold foods at 41 deg. F. or below.
    Location: Buffet
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of bulk sugar container in back kitchen area soiled. Clean and sanitize. 2. Can opener blade and base soiled. Clean. 3. " Traulsen " two door reach in cooler in kitchen area soiled inside including shelving. Clean and sanitize unit. 4. Small hot holding unit in kitchen area soiled inside. Clean. 5. Metal shelving inside of " Traulsen " one door reach in cooler in cooks area soiled. Clean.
    Location: Kitchen (back)
    Equipment: Bulk food containers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of bulk sugar container in back kitchen area soiled. Clean and sanitize. 2. Can opener blade and base soiled. Clean. 3. " Traulsen " two door reach in cooler in kitchen area soiled inside including shelving. Clean and sanitize unit. 4. Small hot holding unit in kitchen area soiled inside. Clean. 5. Metal shelving inside of " Traulsen " one door reach in cooler in cooks area soiled. Clean.
    Location: Kitchen (back)
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of bulk sugar container in back kitchen area soiled. Clean and sanitize. 2. Can opener blade and base soiled. Clean. 3. " Traulsen " two door reach in cooler in kitchen area soiled inside including shelving. Clean and sanitize unit. 4. Small hot holding unit in kitchen area soiled inside. Clean. 5. Metal shelving inside of " Traulsen " one door reach in cooler in cooks area soiled. Clean.
    Location: Kitchen (back)
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of bulk sugar container in back kitchen area soiled. Clean and sanitize. 2. Can opener blade and base soiled. Clean. 3. " Traulsen " two door reach in cooler in kitchen area soiled inside including shelving. Clean and sanitize unit. 4. Small hot holding unit in kitchen area soiled inside. Clean. 5. Metal shelving inside of " Traulsen " one door reach in cooler in cooks area soiled. Clean.
    Location: Kitchen (back)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of bulk sugar container in back kitchen area soiled. Clean and sanitize. 2. Can opener blade and base soiled. Clean. 3. " Traulsen " two door reach in cooler in kitchen area soiled inside including shelving. Clean and sanitize unit. 4. Small hot holding unit in kitchen area soiled inside. Clean. 5. Metal shelving inside of " Traulsen " one door reach in cooler in cooks area soiled. Clean.
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Vent filters above meat grill and flat top grill soiled. Clean.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Wall space in poor repair by mop sink room. Repair wall.
  • 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. Floor space soiled in following areas. a. Throughout back hallway area going to back door from kitchen area. b. Floor space throughouit dry stock area including under all shelving and along wall and floor junctions. c. Floor space inside of walk in freezer. d. Floor space in mop sink room. e. Floor space in cooking area under all equipment and shelving. f. Floor space in area throughout ice machine area by cooking area. NOTE. >>> CLEAN ALL SOILED FLOOR SPACE LISTED ABOVE.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet hand towel sititng on hand sink in dessert area in customer area. Wet towels shall be stored in sanitizer when not in use.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer and freezing on boxes of food. Repair unit to a sound working condition and remove ice. 2. Lights not working in back kitchen area. Replace all non working lights. 3. Dish machine drain line leakkng by floor drain in dish machine area. Repair drain line.
    Location: Walk-in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer and freezing on boxes of food. Repair unit to a sound working condition and remove ice. 2. Lights not working in back kitchen area. Replace all non working lights. 3. Dish machine drain line leakkng by floor drain in dish machine area. Repair drain line.
    Location: Kitchen (back)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer and freezing on boxes of food. Repair unit to a sound working condition and remove ice. 2. Lights not working in back kitchen area. Replace all non working lights. 3. Dish machine drain line leakkng by floor drain in dish machine area. Repair drain line.
    Location: Dish machine area
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Base of large floor mixer soiled. Clean and sanitize. 2. Solid metal shelving that coffee is stored in dry stock room soiled. Clean. 3. Utensil drawer soiled in meat cutting area. Clean. 4. Metal shelving above meat prep table in meat room soiled. Clean and sanitize. 5. Metal shelf above three bay sink soiled. Clean. 6. Old coke tower soiled in area by ice machine. Clean.
    Location: Kitchen (back)
    Equipment: Mixer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Base of large floor mixer soiled. Clean and sanitize. 2. Solid metal shelving that coffee is stored in dry stock room soiled. Clean. 3. Utensil drawer soiled in meat cutting area. Clean. 4. Metal shelving above meat prep table in meat room soiled. Clean and sanitize. 5. Metal shelf above three bay sink soiled. Clean. 6. Old coke tower soiled in area by ice machine. Clean.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Base of large floor mixer soiled. Clean and sanitize. 2. Solid metal shelving that coffee is stored in dry stock room soiled. Clean. 3. Utensil drawer soiled in meat cutting area. Clean. 4. Metal shelving above meat prep table in meat room soiled. Clean and sanitize. 5. Metal shelf above three bay sink soiled. Clean. 6. Old coke tower soiled in area by ice machine. Clean.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Base of large floor mixer soiled. Clean and sanitize. 2. Solid metal shelving that coffee is stored in dry stock room soiled. Clean. 3. Utensil drawer soiled in meat cutting area. Clean. 4. Metal shelving above meat prep table in meat room soiled. Clean and sanitize. 5. Metal shelf above three bay sink soiled. Clean. 6. Old coke tower soiled in area by ice machine. Clean.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Base of large floor mixer soiled. Clean and sanitize. 2. Solid metal shelving that coffee is stored in dry stock room soiled. Clean. 3. Utensil drawer soiled in meat cutting area. Clean. 4. Metal shelving above meat prep table in meat room soiled. Clean and sanitize. 5. Metal shelf above three bay sink soiled. Clean. 6. Old coke tower soiled in area by ice machine. Clean.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Base of large floor mixer soiled. Clean and sanitize. 2. Solid metal shelving that coffee is stored in dry stock room soiled. Clean. 3. Utensil drawer soiled in meat cutting area. Clean. 4. Metal shelving above meat prep table in meat room soiled. Clean and sanitize. 5. Metal shelf above three bay sink soiled. Clean. 6. Old coke tower soiled in area by ice machine. Clean.
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Rotisserie cooker soiled inside. Clean. 2. Meat grills and drip trays soiled in cooks line area. Clean meat grills and drip trays.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Rotisserie cooker soiled inside. Clean. 2. Meat grills and drip trays soiled in cooks line area. Clean meat grills and drip trays.
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in wait staff area in customer area. Provide.
    Location: Wait staff area
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light shield broken in back kitchen area. Replace dammaged light shield.
    Location: Kitchen (back)
 09/25/2014Recheck
  • 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. Tartar souce held at 48 deg. F at buffet. Hold all cold foods at 41 deg. F. or below. ( ice was low in unit. ice must be touching pans to maintain proper temperature. ) 2. Sour cream by tacos at buffet held at 46 deg. Hold all cold foods at 41 deg. F or below. 3. Eggs at buffet salad bar held at 46 deg. F Hold all cold foods at 41 deg. F or below. 4. Slaw at buffet salad bar held at 51 deg. F Hold all cold foods at 41 deg. F. or below.
    Location: Buffet
  • 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. Tartar souce held at 48 deg. F at buffet. Hold all cold foods at 41 deg. F. or below. ( ice was low in unit. ice must be touching pans to maintain proper temperature. ) 2. Sour cream by tacos at buffet held at 46 deg. Hold all cold foods at 41 deg. F or below. 3. Eggs at buffet salad bar held at 46 deg. F Hold all cold foods at 41 deg. F or below. 4. Slaw at buffet salad bar held at 51 deg. F Hold all cold foods at 41 deg. F. or below.
    Location: Buffet
  • 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. Tartar souce held at 48 deg. F at buffet. Hold all cold foods at 41 deg. F. or below. ( ice was low in unit. ice must be touching pans to maintain proper temperature. ) 2. Sour cream by tacos at buffet held at 46 deg. Hold all cold foods at 41 deg. F or below. 3. Eggs at buffet salad bar held at 46 deg. F Hold all cold foods at 41 deg. F or below. 4. Slaw at buffet salad bar held at 51 deg. F Hold all cold foods at 41 deg. F. or below.
    Location: Buffet
  • 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. Tartar souce held at 48 deg. F at buffet. Hold all cold foods at 41 deg. F. or below. ( ice was low in unit. ice must be touching pans to maintain proper temperature. ) 2. Sour cream by tacos at buffet held at 46 deg. Hold all cold foods at 41 deg. F or below. 3. Eggs at buffet salad bar held at 46 deg. F Hold all cold foods at 41 deg. F or below. 4. Slaw at buffet salad bar held at 51 deg. F Hold all cold foods at 41 deg. F. or below.
    Location: Buffet
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of bulk sugar container in back kitchen area soiled. Clean and sanitize. 2. Can opener blade and base soiled. Clean. 3. " Traulsen " two door reach in cooler in kitchen area soiled inside including shelving. Clean and sanitize unit. 4. Small hot holding unit in kitchen area soiled inside. Clean. 5. Metal shelving inside of " Traulsen " one door reach in cooler in cooks area soiled. Clean.
    Location: Kitchen (back)
    Equipment: Bulk food containers
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of bulk sugar container in back kitchen area soiled. Clean and sanitize. 2. Can opener blade and base soiled. Clean. 3. " Traulsen " two door reach in cooler in kitchen area soiled inside including shelving. Clean and sanitize unit. 4. Small hot holding unit in kitchen area soiled inside. Clean. 5. Metal shelving inside of " Traulsen " one door reach in cooler in cooks area soiled. Clean.
    Location: Kitchen (back)
    Equipment: Can opener
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of bulk sugar container in back kitchen area soiled. Clean and sanitize. 2. Can opener blade and base soiled. Clean. 3. " Traulsen " two door reach in cooler in kitchen area soiled inside including shelving. Clean and sanitize unit. 4. Small hot holding unit in kitchen area soiled inside. Clean. 5. Metal shelving inside of " Traulsen " one door reach in cooler in cooks area soiled. Clean.
    Location: Kitchen (back)
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of bulk sugar container in back kitchen area soiled. Clean and sanitize. 2. Can opener blade and base soiled. Clean. 3. " Traulsen " two door reach in cooler in kitchen area soiled inside including shelving. Clean and sanitize unit. 4. Small hot holding unit in kitchen area soiled inside. Clean. 5. Metal shelving inside of " Traulsen " one door reach in cooler in cooks area soiled. Clean.
    Location: Kitchen (back)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of bulk sugar container in back kitchen area soiled. Clean and sanitize. 2. Can opener blade and base soiled. Clean. 3. " Traulsen " two door reach in cooler in kitchen area soiled inside including shelving. Clean and sanitize unit. 4. Small hot holding unit in kitchen area soiled inside. Clean. 5. Metal shelving inside of " Traulsen " one door reach in cooler in cooks area soiled. Clean.
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Vent filters above meat grill and flat top grill soiled. Clean.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Wall space in poor repair by mop sink room. Repair wall.
  • 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. Floor space soiled in following areas. a. Throughout back hallway area going to back door from kitchen area. b. Floor space throughouit dry stock area including under all shelving and along wall and floor junctions. c. Floor space inside of walk in freezer. d. Floor space in mop sink room. e. Floor space in cooking area under all equipment and shelving. f. Floor space in area throughout ice machine area by cooking area. NOTE. >>> CLEAN ALL SOILED FLOOR SPACE LISTED ABOVE.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet hand towel sititng on hand sink in dessert area in customer area. Wet towels shall be stored in sanitizer when not in use.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer and freezing on boxes of food. Repair unit to a sound working condition and remove ice. 2. Lights not working in back kitchen area. Replace all non working lights. 3. Dish machine drain line leakkng by floor drain in dish machine area. Repair drain line.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer and freezing on boxes of food. Repair unit to a sound working condition and remove ice. 2. Lights not working in back kitchen area. Replace all non working lights. 3. Dish machine drain line leakkng by floor drain in dish machine area. Repair drain line.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from cooling unit inside of walk in freezer and freezing on boxes of food. Repair unit to a sound working condition and remove ice. 2. Lights not working in back kitchen area. Replace all non working lights. 3. Dish machine drain line leakkng by floor drain in dish machine area. Repair drain line.
    Location: Dish machine area
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Base of large floor mixer soiled. Clean and sanitize. 2. Solid metal shelving that coffee is stored in dry stock room soiled. Clean. 3. Utensil drawer soiled in meat cutting area. Clean. 4. Metal shelving above meat prep table in meat room soiled. Clean and sanitize. 5. Metal shelf above three bay sink soiled. Clean. 6. Old coke tower soiled in area by ice machine. Clean.
    Location: Kitchen (back)
    Equipment: Mixer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Base of large floor mixer soiled. Clean and sanitize. 2. Solid metal shelving that coffee is stored in dry stock room soiled. Clean. 3. Utensil drawer soiled in meat cutting area. Clean. 4. Metal shelving above meat prep table in meat room soiled. Clean and sanitize. 5. Metal shelf above three bay sink soiled. Clean. 6. Old coke tower soiled in area by ice machine. Clean.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Base of large floor mixer soiled. Clean and sanitize. 2. Solid metal shelving that coffee is stored in dry stock room soiled. Clean. 3. Utensil drawer soiled in meat cutting area. Clean. 4. Metal shelving above meat prep table in meat room soiled. Clean and sanitize. 5. Metal shelf above three bay sink soiled. Clean. 6. Old coke tower soiled in area by ice machine. Clean.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Base of large floor mixer soiled. Clean and sanitize. 2. Solid metal shelving that coffee is stored in dry stock room soiled. Clean. 3. Utensil drawer soiled in meat cutting area. Clean. 4. Metal shelving above meat prep table in meat room soiled. Clean and sanitize. 5. Metal shelf above three bay sink soiled. Clean. 6. Old coke tower soiled in area by ice machine. Clean.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Base of large floor mixer soiled. Clean and sanitize. 2. Solid metal shelving that coffee is stored in dry stock room soiled. Clean. 3. Utensil drawer soiled in meat cutting area. Clean. 4. Metal shelving above meat prep table in meat room soiled. Clean and sanitize. 5. Metal shelf above three bay sink soiled. Clean. 6. Old coke tower soiled in area by ice machine. Clean.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Base of large floor mixer soiled. Clean and sanitize. 2. Solid metal shelving that coffee is stored in dry stock room soiled. Clean. 3. Utensil drawer soiled in meat cutting area. Clean. 4. Metal shelving above meat prep table in meat room soiled. Clean and sanitize. 5. Metal shelf above three bay sink soiled. Clean. 6. Old coke tower soiled in area by ice machine. Clean.
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Rotisserie cooker soiled inside. Clean. 2. Meat grills and drip trays soiled in cooks line area. Clean meat grills and drip trays.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Rotisserie cooker soiled inside. Clean. 2. Meat grills and drip trays soiled in cooks line area. Clean meat grills and drip trays.
    Location: Cook line
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in wait staff area in customer area. Provide.
    Location: Wait staff area
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light shield broken in back kitchen area. Replace dammaged light shield.
    Location: Kitchen (back)
 09/16/2014Routine
  • 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. " Traulsen " one door reach in cooler by grill holding cold food items at 45 deg. F Repair unit if needed so as to hold all cold foods at 41 deg. F or below. CORRECTED 2. Sour cream at taco / mexican area buffet held at 50 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED 3. Sour cream at potao buffet held at 47 deg. F Hold all cold foods at 41 deg. F or below. 4. Salad dressing held at 44 to 45 deg. F at buffet. Hold all cold foods at 41 deg. F. or below. CORRECTED
    Location: Kitchen
  • 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. " Traulsen " one door reach in cooler by grill holding cold food items at 45 deg. F Repair unit if needed so as to hold all cold foods at 41 deg. F or below. CORRECTED 2. Sour cream at taco / mexican area buffet held at 50 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED 3. Sour cream at potao buffet held at 47 deg. F Hold all cold foods at 41 deg. F or below. 4. Salad dressing held at 44 to 45 deg. F at buffet. Hold all cold foods at 41 deg. F. or below. CORRECTED
    Location: Buffet
  • 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. " Traulsen " one door reach in cooler by grill holding cold food items at 45 deg. F Repair unit if needed so as to hold all cold foods at 41 deg. F or below. CORRECTED 2. Sour cream at taco / mexican area buffet held at 50 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED 3. Sour cream at potao buffet held at 47 deg. F Hold all cold foods at 41 deg. F or below. 4. Salad dressing held at 44 to 45 deg. F at buffet. Hold all cold foods at 41 deg. F. or below. CORRECTED
    Location: Buffet
  • 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. " Traulsen " one door reach in cooler by grill holding cold food items at 45 deg. F Repair unit if needed so as to hold all cold foods at 41 deg. F or below. CORRECTED 2. Sour cream at taco / mexican area buffet held at 50 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED 3. Sour cream at potao buffet held at 47 deg. F Hold all cold foods at 41 deg. F or below. 4. Salad dressing held at 44 to 45 deg. F at buffet. Hold all cold foods at 41 deg. F. or below. CORRECTED
    Location: Buffet
  • 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: 1. Dish machine is not sanitizing at final rinse. Machine is reacing 155 deg. F . Repair machine so as to provide 160 deg. F at final rinse.
    Location: Dish machine area
    Equipment: Dishmachine
 03/26/2014Recheck
  • 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. " Traulsen " one door reach in cooler by grill holding cold food items at 45 deg. F Repair unit if needed so as to hold all cold foods at 41 deg. F or below. CORRECTED 2. Sour cream at taco / mexican area buffet held at 50 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED 3. Sour cream at potao buffet held at 47 deg. F Hold all cold foods at 41 deg. F or below. 4. Salad dressing held at 44 to 45 deg. F at buffet. Hold all cold foods at 41 deg. F. or below. CORRECTED
    Location: Kitchen
  • 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. " Traulsen " one door reach in cooler by grill holding cold food items at 45 deg. F Repair unit if needed so as to hold all cold foods at 41 deg. F or below. CORRECTED 2. Sour cream at taco / mexican area buffet held at 50 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED 3. Sour cream at potao buffet held at 47 deg. F Hold all cold foods at 41 deg. F or below. 4. Salad dressing held at 44 to 45 deg. F at buffet. Hold all cold foods at 41 deg. F. or below. CORRECTED
    Location: Buffet
  • 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. " Traulsen " one door reach in cooler by grill holding cold food items at 45 deg. F Repair unit if needed so as to hold all cold foods at 41 deg. F or below. CORRECTED 2. Sour cream at taco / mexican area buffet held at 50 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED 3. Sour cream at potao buffet held at 47 deg. F Hold all cold foods at 41 deg. F or below. 4. Salad dressing held at 44 to 45 deg. F at buffet. Hold all cold foods at 41 deg. F. or below. CORRECTED
    Location: Buffet
  • 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. " Traulsen " one door reach in cooler by grill holding cold food items at 45 deg. F Repair unit if needed so as to hold all cold foods at 41 deg. F or below. CORRECTED 2. Sour cream at taco / mexican area buffet held at 50 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED 3. Sour cream at potao buffet held at 47 deg. F Hold all cold foods at 41 deg. F or below. 4. Salad dressing held at 44 to 45 deg. F at buffet. Hold all cold foods at 41 deg. F. or below. CORRECTED
    Location: Buffet
  • 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: 1. Dish machine is not sanitizing at final rinse. Machine is reacing 155 deg. F . Repair machine so as to provide 160 deg. F at final rinse.
    Location: Dish machine area
    Equipment: Dishmachine
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Roof leaking in dining room area. Repair all roof leaks.
    Location: Dining 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: 1. Floor space soiled in bakery area under equipment and shleving and along wall and floor junctions. Clean all soiled floor space. 2. Floor space soiled in mop sink area. Clean. CORRECTED 3. Floor space soiled below deep fry unit. Clean. CORRECTED 4. Wall space soiled behind grill in main cooks area. Clean soiled wall space. CORRECTED 5. Floor space soiled throughout back line area by ice machine, Clean all soiled floor space. 6. Wall soiled behind sprayer in dish machine area. Clean all soiled wall space.
    Location: Bakery area
  • 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. Floor space soiled in bakery area under equipment and shleving and along wall and floor junctions. Clean all soiled floor space. 2. Floor space soiled in mop sink area. Clean. CORRECTED 3. Floor space soiled below deep fry unit. Clean. CORRECTED 4. Wall space soiled behind grill in main cooks area. Clean soiled wall space. CORRECTED 5. Floor space soiled throughout back line area by ice machine, Clean all soiled floor space. 6. Wall soiled behind sprayer in dish machine area. Clean all soiled wall space.
  • 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. Floor space soiled in bakery area under equipment and shleving and along wall and floor junctions. Clean all soiled floor space. 2. Floor space soiled in mop sink area. Clean. CORRECTED 3. Floor space soiled below deep fry unit. Clean. CORRECTED 4. Wall space soiled behind grill in main cooks area. Clean soiled wall space. CORRECTED 5. Floor space soiled throughout back line area by ice machine, Clean all soiled floor space. 6. Wall soiled behind sprayer in dish machine area. Clean all soiled wall space.
    Location: Kitchen
  • 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. Floor space soiled in bakery area under equipment and shleving and along wall and floor junctions. Clean all soiled floor space. 2. Floor space soiled in mop sink area. Clean. CORRECTED 3. Floor space soiled below deep fry unit. Clean. CORRECTED 4. Wall space soiled behind grill in main cooks area. Clean soiled wall space. CORRECTED 5. Floor space soiled throughout back line area by ice machine, Clean all soiled floor space. 6. Wall soiled behind sprayer in dish machine area. Clean all soiled wall space.
    Location: Dish machine area
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Dish machine leaking water from supply line on top of machine. Repair machine to a sound working condition.
    Location: Dish machine area
    Equipment: Dishmachine
  • Food storage
    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: 1. LIds misisng on bulk food containers in bakery area. Provide lids.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelf above two bay sink soiled. Clean.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Hot holding cabinet by oven in prep area soiled inside. Clean.
    Location: Kitchen
 03/19/2014Recheck
  • 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. " Traulsen " one door reach in cooler by grill holding cold food items at 45 deg. F Repair unit if needed so as to hold all cold foods at 41 deg. F or below. 2. Sour cream at taco / mexican area buffet held at 50 deg. F. Hold all cold foods at 41 deg. F or below. 3. Sour cream at potao buffet held at 47 deg. F Hold all cold foods at 41 deg. F or below. 4. Salad dressing held at 44 to 45 deg. F at buffet. Hold all cold foods at 41 deg. F. or below.
    Location: Kitchen
  • 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. " Traulsen " one door reach in cooler by grill holding cold food items at 45 deg. F Repair unit if needed so as to hold all cold foods at 41 deg. F or below. 2. Sour cream at taco / mexican area buffet held at 50 deg. F. Hold all cold foods at 41 deg. F or below. 3. Sour cream at potao buffet held at 47 deg. F Hold all cold foods at 41 deg. F or below. 4. Salad dressing held at 44 to 45 deg. F at buffet. Hold all cold foods at 41 deg. F. or below.
    Location: Buffet
  • 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. " Traulsen " one door reach in cooler by grill holding cold food items at 45 deg. F Repair unit if needed so as to hold all cold foods at 41 deg. F or below. 2. Sour cream at taco / mexican area buffet held at 50 deg. F. Hold all cold foods at 41 deg. F or below. 3. Sour cream at potao buffet held at 47 deg. F Hold all cold foods at 41 deg. F or below. 4. Salad dressing held at 44 to 45 deg. F at buffet. Hold all cold foods at 41 deg. F. or below.
    Location: Buffet
  • 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. " Traulsen " one door reach in cooler by grill holding cold food items at 45 deg. F Repair unit if needed so as to hold all cold foods at 41 deg. F or below. 2. Sour cream at taco / mexican area buffet held at 50 deg. F. Hold all cold foods at 41 deg. F or below. 3. Sour cream at potao buffet held at 47 deg. F Hold all cold foods at 41 deg. F or below. 4. Salad dressing held at 44 to 45 deg. F at buffet. Hold all cold foods at 41 deg. F. or below.
    Location: Buffet
  • 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: 1. Dish machine is not sanitizing at final rinse. Machine is reacing 153 deg. F . Repair machine so as to provide 160 deg. F at final rinse.
    Location: Dish machine area
    Equipment: Dishmachine
 03/12/2014Routine
No violation noted during this evaluation. 03/12/2014Non-Illness Complaint
  • 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. Ribs at buffet held between 109 and 116 deg. F. Hold all hot foods at 135 deg. F or above. NOTE > PLACE RIBS UNDER HEAT LAMPS TO AID IN HOLDING AT PROPER TEMPERATURE. 2. Pot Roast held at 130 deg. F at buffet. Hold at 135 deg. F. or above.
    Location: Buffet
  • 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. Ribs at buffet held between 109 and 116 deg. F. Hold all hot foods at 135 deg. F or above. NOTE > PLACE RIBS UNDER HEAT LAMPS TO AID IN HOLDING AT PROPER TEMPERATURE. 2. Pot Roast held at 130 deg. F at buffet. Hold at 135 deg. F. or above.
    Location: Buffet
  • 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. Sour cream at buffet for tacos held at 56 deg. F. due to unit not working. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. NOTE > MANAGER ICED DOWN FOOD AT TIME OF INSPECTION UNTIL REPAIRS ARE MADE. 2. Cottage cheese held at 46 deg. F. Slaw held at 50 deg. F. at buffet. Hold all cold foods at 41 deg. F. or below. 3. Sour cream for potatos held at 49 deg. F Hold cold at 41 deg. F or below. 4. Ham at buffet salad bar held at 46 deg. F Hold at 41 deg. F or below.
    Location: Buffet
  • 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. Sour cream at buffet for tacos held at 56 deg. F. due to unit not working. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. NOTE > MANAGER ICED DOWN FOOD AT TIME OF INSPECTION UNTIL REPAIRS ARE MADE. 2. Cottage cheese held at 46 deg. F. Slaw held at 50 deg. F. at buffet. Hold all cold foods at 41 deg. F. or below. 3. Sour cream for potatos held at 49 deg. F Hold cold at 41 deg. F or below. 4. Ham at buffet salad bar held at 46 deg. F Hold at 41 deg. F or below.
    Location: Buffet
  • 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. Sour cream at buffet for tacos held at 56 deg. F. due to unit not working. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. NOTE > MANAGER ICED DOWN FOOD AT TIME OF INSPECTION UNTIL REPAIRS ARE MADE. 2. Cottage cheese held at 46 deg. F. Slaw held at 50 deg. F. at buffet. Hold all cold foods at 41 deg. F. or below. 3. Sour cream for potatos held at 49 deg. F Hold cold at 41 deg. F or below. 4. Ham at buffet salad bar held at 46 deg. F Hold at 41 deg. F or below.
    Location: Buffet
  • 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. Sour cream at buffet for tacos held at 56 deg. F. due to unit not working. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. NOTE > MANAGER ICED DOWN FOOD AT TIME OF INSPECTION UNTIL REPAIRS ARE MADE. 2. Cottage cheese held at 46 deg. F. Slaw held at 50 deg. F. at buffet. Hold all cold foods at 41 deg. F. or below. 3. Sour cream for potatos held at 49 deg. F Hold cold at 41 deg. F or below. 4. Ham at buffet salad bar held at 46 deg. F Hold at 41 deg. F or below.
    Location: Buffet
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of all bulk food containers + lids soiled in Bakery area. Clean and sanitize. 2. Inside of both hot holding units in main kitchen soiled in bottom of units. Clean. 3. Bottom section of " Traulsen " reach in cooler soiled in grill area. Clean. 4. Metal carts on wheels for drink cups soiled. Clean.
    Location: Bakery area
    Equipment: Bulk food containers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of all bulk food containers + lids soiled in Bakery area. Clean and sanitize. 2. Inside of both hot holding units in main kitchen soiled in bottom of units. Clean. 3. Bottom section of " Traulsen " reach in cooler soiled in grill area. Clean. 4. Metal carts on wheels for drink cups soiled. Clean.
    Location: Kitchen
    Equipment: -
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of all bulk food containers + lids soiled in Bakery area. Clean and sanitize. 2. Inside of both hot holding units in main kitchen soiled in bottom of units. Clean. 3. Bottom section of " Traulsen " reach in cooler soiled in grill area. Clean. 4. Metal carts on wheels for drink cups soiled. Clean.
    Location: Kitchen (front)
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of all bulk food containers + lids soiled in Bakery area. Clean and sanitize. 2. Inside of both hot holding units in main kitchen soiled in bottom of units. Clean. 3. Bottom section of " Traulsen " reach in cooler soiled in grill area. Clean. 4. Metal carts on wheels for drink cups soiled. Clean.
    Location: Kitchen
  • 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. Floor space soiled in following areas. ( a ) Floor space in Baking area along all wall and floor junctions and under all equipment and shelving. ( b ) Floor space inside of produce walk in cooler under shelving and along wall and floor junctions. ( c ) Floor space below all cooking equipment in grill area and under all equipment and along all wall and floor junctions. ( d ) Floor space below hot holding units in main kitchen prep area. ( e ) Floor below both metal rolling carts for cups by hot holding cabinets. NOTE > CLEAN ALL SOILED FLOOR SPACE LISTED ABOVE.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towel at two bay sink in main kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. Wet towel sitting out a meat prep sink in meat cutting area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thawing (corrected)
    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: 1. Raw chicken thawing out in standing water in black bus tub in meat prep sink in meat room. Use approved methods to thaw all frozen meats. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Meat room
  • Food storage (corrected)
    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: 1. Two boxes of raw chicken on floor of meat walk in cooler. Remove and store on approved shelving.
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    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.
    Comments: 1. Metal shelving soiled in bakery area. Clean. 2. Bottom shelf of table holding single steamer in main kitchen soiled. Clean. 3. Metal shelf above meat prep sink soiled. Clean. 4. Bottom shelf of prep table in meat cutting room soiled. Clean. 5. Shelving below " Alto Shaam " by grill area soiled. Clean. 6. Metal Shelf below prep table in grill area below pass through window soiled. Clean. 7. Metal shelf belwo rotisserie soiled. Clean. 8. Carts for plates soiled in dish machine area. Clean and sanitize. 9. Metal shelf above dish machine sprayer soiled. Clean.
    Location: Bakery area
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    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.
    Comments: 1. Metal shelving soiled in bakery area. Clean. 2. Bottom shelf of table holding single steamer in main kitchen soiled. Clean. 3. Metal shelf above meat prep sink soiled. Clean. 4. Bottom shelf of prep table in meat cutting room soiled. Clean. 5. Shelving below " Alto Shaam " by grill area soiled. Clean. 6. Metal Shelf below prep table in grill area below pass through window soiled. Clean. 7. Metal shelf belwo rotisserie soiled. Clean. 8. Carts for plates soiled in dish machine area. Clean and sanitize. 9. Metal shelf above dish machine sprayer soiled. Clean.
    Location: Kitchen
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    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.
    Comments: 1. Metal shelving soiled in bakery area. Clean. 2. Bottom shelf of table holding single steamer in main kitchen soiled. Clean. 3. Metal shelf above meat prep sink soiled. Clean. 4. Bottom shelf of prep table in meat cutting room soiled. Clean. 5. Shelving below " Alto Shaam " by grill area soiled. Clean. 6. Metal Shelf below prep table in grill area below pass through window soiled. Clean. 7. Metal shelf belwo rotisserie soiled. Clean. 8. Carts for plates soiled in dish machine area. Clean and sanitize. 9. Metal shelf above dish machine sprayer soiled. Clean.
    Location: Meat room
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    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.
    Comments: 1. Metal shelving soiled in bakery area. Clean. 2. Bottom shelf of table holding single steamer in main kitchen soiled. Clean. 3. Metal shelf above meat prep sink soiled. Clean. 4. Bottom shelf of prep table in meat cutting room soiled. Clean. 5. Shelving below " Alto Shaam " by grill area soiled. Clean. 6. Metal Shelf below prep table in grill area below pass through window soiled. Clean. 7. Metal shelf belwo rotisserie soiled. Clean. 8. Carts for plates soiled in dish machine area. Clean and sanitize. 9. Metal shelf above dish machine sprayer soiled. Clean.
    Location: Meat room
    Equipment: Prep table
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    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.
    Comments: 1. Metal shelving soiled in bakery area. Clean. 2. Bottom shelf of table holding single steamer in main kitchen soiled. Clean. 3. Metal shelf above meat prep sink soiled. Clean. 4. Bottom shelf of prep table in meat cutting room soiled. Clean. 5. Shelving below " Alto Shaam " by grill area soiled. Clean. 6. Metal Shelf below prep table in grill area below pass through window soiled. Clean. 7. Metal shelf belwo rotisserie soiled. Clean. 8. Carts for plates soiled in dish machine area. Clean and sanitize. 9. Metal shelf above dish machine sprayer soiled. Clean.
    Location: Kitchen (front)
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    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.
    Comments: 1. Metal shelving soiled in bakery area. Clean. 2. Bottom shelf of table holding single steamer in main kitchen soiled. Clean. 3. Metal shelf above meat prep sink soiled. Clean. 4. Bottom shelf of prep table in meat cutting room soiled. Clean. 5. Shelving below " Alto Shaam " by grill area soiled. Clean. 6. Metal Shelf below prep table in grill area below pass through window soiled. Clean. 7. Metal shelf belwo rotisserie soiled. Clean. 8. Carts for plates soiled in dish machine area. Clean and sanitize. 9. Metal shelf above dish machine sprayer soiled. Clean.
    Location: Kitchen (front)
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    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.
    Comments: 1. Metal shelving soiled in bakery area. Clean. 2. Bottom shelf of table holding single steamer in main kitchen soiled. Clean. 3. Metal shelf above meat prep sink soiled. Clean. 4. Bottom shelf of prep table in meat cutting room soiled. Clean. 5. Shelving below " Alto Shaam " by grill area soiled. Clean. 6. Metal Shelf below prep table in grill area below pass through window soiled. Clean. 7. Metal shelf belwo rotisserie soiled. Clean. 8. Carts for plates soiled in dish machine area. Clean and sanitize. 9. Metal shelf above dish machine sprayer soiled. Clean.
    Location: Kitchen (front)
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    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.
    Comments: 1. Metal shelving soiled in bakery area. Clean. 2. Bottom shelf of table holding single steamer in main kitchen soiled. Clean. 3. Metal shelf above meat prep sink soiled. Clean. 4. Bottom shelf of prep table in meat cutting room soiled. Clean. 5. Shelving below " Alto Shaam " by grill area soiled. Clean. 6. Metal Shelf below prep table in grill area below pass through window soiled. Clean. 7. Metal shelf belwo rotisserie soiled. Clean. 8. Carts for plates soiled in dish machine area. Clean and sanitize. 9. Metal shelf above dish machine sprayer soiled. Clean.
    Location: Dish machine area
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    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.
    Comments: 1. Metal shelving soiled in bakery area. Clean. 2. Bottom shelf of table holding single steamer in main kitchen soiled. Clean. 3. Metal shelf above meat prep sink soiled. Clean. 4. Bottom shelf of prep table in meat cutting room soiled. Clean. 5. Shelving below " Alto Shaam " by grill area soiled. Clean. 6. Metal Shelf below prep table in grill area below pass through window soiled. Clean. 7. Metal shelf belwo rotisserie soiled. Clean. 8. Carts for plates soiled in dish machine area. Clean and sanitize. 9. Metal shelf above dish machine sprayer soiled. Clean.
    Location: Dish machine area
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. " Alto Shaam " soiled. clean. 2. Meat grill soiled in grill area including under grill area and drip trays. Clean.
    Location: Kitchen (front)
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. " Alto Shaam " soiled. clean. 2. Meat grill soiled in grill area including under grill area and drip trays. Clean.
    Location: Kitchen (front)
    Equipment: -
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink by dish machine area. Provide.
    Location: Dish machine area
    Equipment: Hand sink
 10/16/2013Recheck
  • 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. Ribs at buffet held between 109 and 116 deg. F. Hold all hot foods at 135 deg. F or above. NOTE > PLACE RIBS UNDER HEAT LAMPS TO AID IN HOLDING AT PROPER TEMPERATURE. 2. Pot Roast held at 130 deg. F at buffet. Hold at 135 deg. F. or above.
    Location: Buffet
  • 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. Ribs at buffet held between 109 and 116 deg. F. Hold all hot foods at 135 deg. F or above. NOTE > PLACE RIBS UNDER HEAT LAMPS TO AID IN HOLDING AT PROPER TEMPERATURE. 2. Pot Roast held at 130 deg. F at buffet. Hold at 135 deg. F. or above.
    Location: Buffet
  • Cold holding (corrected on site)
    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. Sour cream at buffet for tacos held at 56 deg. F. due to unit not working. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. NOTE > MANAGER ICED DOWN FOOD AT TIME OF INSPECTION UNTIL REPAIRS ARE MADE. 2. Cottage cheese held at 46 deg. F. Slaw held at 50 deg. F. at buffet. Hold all cold foods at 41 deg. F. or below. 3. Sour cream for potatos held at 49 deg. F Hold cold at 41 deg. F or below. 4. Ham at buffet salad bar held at 46 deg. F Hold at 41 deg. F or below.
    Location: Buffet
  • 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. Sour cream at buffet for tacos held at 56 deg. F. due to unit not working. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. NOTE > MANAGER ICED DOWN FOOD AT TIME OF INSPECTION UNTIL REPAIRS ARE MADE. 2. Cottage cheese held at 46 deg. F. Slaw held at 50 deg. F. at buffet. Hold all cold foods at 41 deg. F. or below. 3. Sour cream for potatos held at 49 deg. F Hold cold at 41 deg. F or below. 4. Ham at buffet salad bar held at 46 deg. F Hold at 41 deg. F or below.
    Location: Buffet
  • 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. Sour cream at buffet for tacos held at 56 deg. F. due to unit not working. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. NOTE > MANAGER ICED DOWN FOOD AT TIME OF INSPECTION UNTIL REPAIRS ARE MADE. 2. Cottage cheese held at 46 deg. F. Slaw held at 50 deg. F. at buffet. Hold all cold foods at 41 deg. F. or below. 3. Sour cream for potatos held at 49 deg. F Hold cold at 41 deg. F or below. 4. Ham at buffet salad bar held at 46 deg. F Hold at 41 deg. F or below.
    Location: Buffet
  • Cold holding (corrected on site)
    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. Sour cream at buffet for tacos held at 56 deg. F. due to unit not working. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. NOTE > MANAGER ICED DOWN FOOD AT TIME OF INSPECTION UNTIL REPAIRS ARE MADE. 2. Cottage cheese held at 46 deg. F. Slaw held at 50 deg. F. at buffet. Hold all cold foods at 41 deg. F. or below. 3. Sour cream for potatos held at 49 deg. F Hold cold at 41 deg. F or below. 4. Ham at buffet salad bar held at 46 deg. F Hold at 41 deg. F or below.
    Location: Buffet
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of all bulk food containers + lids soiled in Bakery area. Clean and sanitize. 2. Inside of both hot holding units in main kitchen soiled in bottom of units. Clean. 3. Bottom section of " Traulsen " reach in cooler soiled in grill area. Clean. 4. Metal carts on wheels for drink cups soiled. Clean.
    Location: Bakery area
    Equipment: Bulk food containers
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of all bulk food containers + lids soiled in Bakery area. Clean and sanitize. 2. Inside of both hot holding units in main kitchen soiled in bottom of units. Clean. 3. Bottom section of " Traulsen " reach in cooler soiled in grill area. Clean. 4. Metal carts on wheels for drink cups soiled. Clean.
    Location: Kitchen
    Equipment: -
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of all bulk food containers + lids soiled in Bakery area. Clean and sanitize. 2. Inside of both hot holding units in main kitchen soiled in bottom of units. Clean. 3. Bottom section of " Traulsen " reach in cooler soiled in grill area. Clean. 4. Metal carts on wheels for drink cups soiled. Clean.
    Location: Kitchen (front)
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of all bulk food containers + lids soiled in Bakery area. Clean and sanitize. 2. Inside of both hot holding units in main kitchen soiled in bottom of units. Clean. 3. Bottom section of " Traulsen " reach in cooler soiled in grill area. Clean. 4. Metal carts on wheels for drink cups soiled. Clean.
    Location: Kitchen
  • 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. Floor space soiled in following areas. ( a ) Floor space in Baking area along all wall and floor junctions and under all equipment and shelving. ( b ) Floor space inside of produce walk in cooler under shelving and along wall and floor junctions. ( c ) Floor space below all cooking equipment in grill area and under all equipment and along all wall and floor junctions. ( d ) Floor space below hot holding units in main kitchen prep area. ( e ) Floor below both metal rolling carts for cups by hot holding cabinets. NOTE > CLEAN ALL SOILED FLOOR SPACE LISTED ABOVE.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towel at two bay sink in main kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. Wet towel sitting out a meat prep sink in meat cutting area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thawing
    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: 1. Raw chicken thawing out in standing water in black bus tub in meat prep sink in meat room. Use approved methods to thaw all frozen meats. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Meat room
  • Food storage
    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: 1. Two boxes of raw chicken on floor of meat walk in cooler. Remove and store on approved shelving.
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) 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.
    Comments: 1. Metal shelving soiled in bakery area. Clean. 2. Bottom shelf of table holding single steamer in main kitchen soiled. Clean. 3. Metal shelf above meat prep sink soiled. Clean. 4. Bottom shelf of prep table in meat cutting room soiled. Clean. 5. Shelving below " Alto Shaam " by grill area soiled. Clean. 6. Metal Shelf below prep table in grill area below pass through window soiled. Clean. 7. Metal shelf belwo rotisserie soiled. Clean. 8. Carts for plates soiled in dish machine area. Clean and sanitize. 9. Metal shelf above dish machine sprayer soiled. Clean.
    Location: Bakery area
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) 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.
    Comments: 1. Metal shelving soiled in bakery area. Clean. 2. Bottom shelf of table holding single steamer in main kitchen soiled. Clean. 3. Metal shelf above meat prep sink soiled. Clean. 4. Bottom shelf of prep table in meat cutting room soiled. Clean. 5. Shelving below " Alto Shaam " by grill area soiled. Clean. 6. Metal Shelf below prep table in grill area below pass through window soiled. Clean. 7. Metal shelf belwo rotisserie soiled. Clean. 8. Carts for plates soiled in dish machine area. Clean and sanitize. 9. Metal shelf above dish machine sprayer soiled. Clean.
    Location: Kitchen
  • Non potentially hazardous food contact surface(s) 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.
    Comments: 1. Metal shelving soiled in bakery area. Clean. 2. Bottom shelf of table holding single steamer in main kitchen soiled. Clean. 3. Metal shelf above meat prep sink soiled. Clean. 4. Bottom shelf of prep table in meat cutting room soiled. Clean. 5. Shelving below " Alto Shaam " by grill area soiled. Clean. 6. Metal Shelf below prep table in grill area below pass through window soiled. Clean. 7. Metal shelf belwo rotisserie soiled. Clean. 8. Carts for plates soiled in dish machine area. Clean and sanitize. 9. Metal shelf above dish machine sprayer soiled. Clean.
    Location: Meat room
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) 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.
    Comments: 1. Metal shelving soiled in bakery area. Clean. 2. Bottom shelf of table holding single steamer in main kitchen soiled. Clean. 3. Metal shelf above meat prep sink soiled. Clean. 4. Bottom shelf of prep table in meat cutting room soiled. Clean. 5. Shelving below " Alto Shaam " by grill area soiled. Clean. 6. Metal Shelf below prep table in grill area below pass through window soiled. Clean. 7. Metal shelf belwo rotisserie soiled. Clean. 8. Carts for plates soiled in dish machine area. Clean and sanitize. 9. Metal shelf above dish machine sprayer soiled. Clean.
    Location: Meat room
    Equipment: Prep table
  • Non potentially hazardous food contact surface(s) 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.
    Comments: 1. Metal shelving soiled in bakery area. Clean. 2. Bottom shelf of table holding single steamer in main kitchen soiled. Clean. 3. Metal shelf above meat prep sink soiled. Clean. 4. Bottom shelf of prep table in meat cutting room soiled. Clean. 5. Shelving below " Alto Shaam " by grill area soiled. Clean. 6. Metal Shelf below prep table in grill area below pass through window soiled. Clean. 7. Metal shelf belwo rotisserie soiled. Clean. 8. Carts for plates soiled in dish machine area. Clean and sanitize. 9. Metal shelf above dish machine sprayer soiled. Clean.
    Location: Kitchen (front)
  • Non potentially hazardous food contact surface(s) 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.
    Comments: 1. Metal shelving soiled in bakery area. Clean. 2. Bottom shelf of table holding single steamer in main kitchen soiled. Clean. 3. Metal shelf above meat prep sink soiled. Clean. 4. Bottom shelf of prep table in meat cutting room soiled. Clean. 5. Shelving below " Alto Shaam " by grill area soiled. Clean. 6. Metal Shelf below prep table in grill area below pass through window soiled. Clean. 7. Metal shelf belwo rotisserie soiled. Clean. 8. Carts for plates soiled in dish machine area. Clean and sanitize. 9. Metal shelf above dish machine sprayer soiled. Clean.
    Location: Kitchen (front)
  • Non potentially hazardous food contact surface(s) 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.
    Comments: 1. Metal shelving soiled in bakery area. Clean. 2. Bottom shelf of table holding single steamer in main kitchen soiled. Clean. 3. Metal shelf above meat prep sink soiled. Clean. 4. Bottom shelf of prep table in meat cutting room soiled. Clean. 5. Shelving below " Alto Shaam " by grill area soiled. Clean. 6. Metal Shelf below prep table in grill area below pass through window soiled. Clean. 7. Metal shelf belwo rotisserie soiled. Clean. 8. Carts for plates soiled in dish machine area. Clean and sanitize. 9. Metal shelf above dish machine sprayer soiled. Clean.
    Location: Kitchen (front)
  • Non potentially hazardous food contact surface(s) 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.
    Comments: 1. Metal shelving soiled in bakery area. Clean. 2. Bottom shelf of table holding single steamer in main kitchen soiled. Clean. 3. Metal shelf above meat prep sink soiled. Clean. 4. Bottom shelf of prep table in meat cutting room soiled. Clean. 5. Shelving below " Alto Shaam " by grill area soiled. Clean. 6. Metal Shelf below prep table in grill area below pass through window soiled. Clean. 7. Metal shelf belwo rotisserie soiled. Clean. 8. Carts for plates soiled in dish machine area. Clean and sanitize. 9. Metal shelf above dish machine sprayer soiled. Clean.
    Location: Dish machine area
  • Non potentially hazardous food contact surface(s) 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.
    Comments: 1. Metal shelving soiled in bakery area. Clean. 2. Bottom shelf of table holding single steamer in main kitchen soiled. Clean. 3. Metal shelf above meat prep sink soiled. Clean. 4. Bottom shelf of prep table in meat cutting room soiled. Clean. 5. Shelving below " Alto Shaam " by grill area soiled. Clean. 6. Metal Shelf below prep table in grill area below pass through window soiled. Clean. 7. Metal shelf belwo rotisserie soiled. Clean. 8. Carts for plates soiled in dish machine area. Clean and sanitize. 9. Metal shelf above dish machine sprayer soiled. Clean.
    Location: Dish machine area
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. " Alto Shaam " soiled. clean. 2. Meat grill soiled in grill area including under grill area and drip trays. Clean.
    Location: Kitchen (front)
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. " Alto Shaam " soiled. clean. 2. Meat grill soiled in grill area including under grill area and drip trays. Clean.
    Location: Kitchen (front)
    Equipment: -
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink by dish machine area. Provide.
    Location: Dish machine area
    Equipment: Hand sink
 10/08/2013Routine
  • 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. Pan of beef and pan of rice in Mongolian area held at 124 deg. F. Hold all hot foods at 135 deg. F or above.
    Location: Buffet
  • 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. Pan of cole slaw held at 48 deg. F at buffet. Hold all cold foods at 41 deg. F or below.
    Location: Kitchen
    Equipment: Buffet
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat saw soiled with dried on meat. Clean and sanitize after each use.
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Metal pans on floor in meat cutting area. Remove, Clean and sanitize.
    Location: Kitchen
  • 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. Floor soiled below shelving and along wall and floor junctions inside of produce walk in cooler. Clean.
    Location: Walk-in cooler
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towel sitting out in meat cutting area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Faucet leaking below work table with sprayer in dish machine area. Repair.
    Location: Dish machine area
 05/30/2013Recheck
  • 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. Pan of beef and pan of rice in Mongolian area held at 124 deg. F. Hold all hot foods at 135 deg. F or above.
    Location: Buffet
  • 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. Pan of cole slaw held at 48 deg. F at buffet. Hold all cold foods at 41 deg. F or below.
    Location: Kitchen
    Equipment: Buffet
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat saw soiled with dried on meat. Clean and sanitize after each use.
    Location: Kitchen
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Metal pans on floor in meat cutting area. Remove, Clean and sanitize.
    Location: Kitchen
  • 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. Floor soiled below shelving and along wall and floor junctions inside of produce walk in cooler. Clean.
    Location: Walk-in cooler
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towel sitting out in meat cutting area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Faucet leaking below work table with sprayer in dish machine area. Repair.
    Location: Dish machine area
 05/23/2013Routine
  • 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. Hot food items in hot holding cabinet held at 117 deg. F . Hold all hot foods at 135 deg. F or above. NOTE > MANAGER HAD EMPLOYEE REHEAT TO 165 DEG. F. BEFORE PLACING BACK IN UNIT. 2. Hot food items in hot holding cabinet in front area of kitchen held at 120 deg. F . Hold all hot foods at 135 deg. F or above. NOTE > MANAGER HAD EMPLOYEE REHEAT TO 165 DEG. F. BEFORE PLACING BACK IN UNIT.
    Location: Kitchen
  • 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. Hot food items in hot holding cabinet held at 117 deg. F . Hold all hot foods at 135 deg. F or above. NOTE > MANAGER HAD EMPLOYEE REHEAT TO 165 DEG. F. BEFORE PLACING BACK IN UNIT. 2. Hot food items in hot holding cabinet in front area of kitchen held at 120 deg. F . Hold all hot foods at 135 deg. F or above. NOTE > MANAGER HAD EMPLOYEE REHEAT TO 165 DEG. F. BEFORE PLACING BACK IN UNIT.
    Location: Kitchen
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Plastic container insdie of hand sink in bakery area. Remove from hand sink. Do not store items inside of hand sink.
    Location: Bakery area
    Equipment: Hand sink
  • 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. Floor soiled below and behind deep fry units and flat top grill. Clean all soiled floor space.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice built up cooling unit inside of walk in cooler. Remove ice repair unit if needed.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean. 2. Bottom shelf of work table in dish machine area soiled. Clean.
    Location: Kitchen
    Equipment: Can opener
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean. 2. Bottom shelf of work table in dish machine area soiled. Clean.
    Location: Dish machine area
    Equipment: Metal shelving
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Base of large stand mixer soiled. Clean.
    Location: Bakery area
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain pipe leaking one bay sink in dish machine area. Repair.
    Location: Dish machine area
 01/11/2013Recheck
No violation noted during this evaluation. 01/04/2013Routine
  • 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: The slaw & potato salad were 45-46 F.
    Location: Buffet
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Vegetable dicers are soiled.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: The hand sink in the bread room is soiled.
    Location: Kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: A purse is stored with food on cook line.
    Location: Cook line
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: The soap for the bread room hand sink has jelled. Replace soap.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: The toilet in the employee restroom leaks around the base.
    Location: Emp restroom
 08/22/2012Recheck
  • 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: The slaw & potato salad were 45-46 F.
    Location: Buffet
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Vegetable dicers are soiled.
    Location: Kitchen
  • Hand sink soiled (corrected on site)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: The hand sink in the bread room is soiled.
    Location: Kitchen
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: A purse is stored with food on cook line.
    Location: Cook line
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: The soap for the bread room hand sink has jelled. Replace soap.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: The toilet in the employee restroom leaks around the base.
    Location: Emp restroom
 08/15/2012Routine
  • 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) Chicken tenders were 110-122.
    Location: Buffet
  • 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) Cold items next to the hot bar were 46-48F.2) The foods on the middle buffet cold bar were 44-45 F.
    Location: Buffet
  • 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) Cold items next to the hot bar were 46-48F.2) The foods on the middle buffet cold bar were 44-45 F.
    Location: Buffet
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: There was raw beef stored with/ below raw chicken. Store raw chicken away from or below all other foods.
    Location: Meat room
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: There were soiled utensils in the knife holder of the meat room & over the 3 bay sink.
    Location: Kitchen
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: The small hot box below the hot water dispenser is soiled inside.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (front)
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
 03/20/2012Recheck
  • 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) Chicken tenders were 110-122.
    Location: Buffet
  • 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) Cold items next to the hot bar were 46-48F.2) The foods on the middle buffet cold bar were 44-45 F.
    Location: Buffet
  • 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) Cold items next to the hot bar were 46-48F.2) The foods on the middle buffet cold bar were 44-45 F.
    Location: Buffet
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: There was raw beef stored with/ below raw chicken. Store raw chicken away from or below all other foods.
    Location: Meat room
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: There were soiled utensils in the knife holder of the meat room & over the 3 bay sink.
    Location: Kitchen
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: The small hot box below the hot water dispenser is soiled inside.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (front)
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
 03/13/2012Recheck
  • 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) Chicken tenders were 110-122.
    Location: Buffet
  • Cold holding (corrected on site)
    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) Cold items next to the hot bar were 46-48F.2) The foods on the middle buffet cold bar were 44-45 F.
    Location: Buffet
  • 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) Cold items next to the hot bar were 46-48F.2) The foods on the middle buffet cold bar were 44-45 F.
    Location: Buffet
  • 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: There wag raw beef stored with/ below raw chicken. Store raw chicken away from or below all other foods.
    Location: Meat room
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: There were soiled utensils in the knife holder of the meat room & over the 3 bay sink.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: The small hot box below the hot water dispenser is soiled inside.
    Location: Kitchen
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (front)
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
 03/06/2012Routine
  • 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) The Cole Slaw & other items were 47-50 F (by the hot bar).2) The 2 salad bars have temperatures of 43-47 F.
    Location: Buffet
  • 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) The Cole Slaw & other items were 47-50 F (by the hot bar).2) The 2 salad bars have temperatures of 43-47 F.
    Location: Buffet
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) The traulsen refrigerator is soiled inside.2) The vegetable slicer is soiled.3) There were salad utensils hanging over the3 bay Sink.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) The traulsen refrigerator is soiled inside.2) The vegetable slicer is soiled.3) There were salad utensils hanging over the3 bay Sink.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) The traulsen refrigerator is soiled inside.2) The vegetable slicer is soiled.3) There were salad utensils hanging over the3 bay Sink.
    Location: Three bay area
  • 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: The first toilet in the mens restroom is soiled.
    Location: Mens restroom
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: There are no towels for the dough room hand sink.
    Location: Kitchen
 12/07/2011Recheck
  • 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) The Cole Slaw & other items were 47-50 F (by the hot bar).2) The2 salad bars have temperatures of 43-47 F.
    Location: Buffet
  • 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) The Cole Slaw & other items were 47-50 F (by the hot bar).2) The2 salad bars have temperatures of 43-47 F.
    Location: Buffet
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) The traulsen refrigerator is soiled inside.2) The vegetable slicer is soiled.3) There were salad utensils hanging over the3 bay Sink.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) The traulsen refrigerator is soiled inside.2) The vegetable slicer is soiled.3) There were salad utensils hanging over the3 bay Sink.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) The traulsen refrigerator is soiled inside.2) The vegetable slicer is soiled.3) There were salad utensils hanging over the3 bay Sink.
    Location: Three bay area
  • 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: The first toilet in the mens restroom is soiled.
    Location: Mens restroom
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: There are no towels for the dough room hand sink.
    Location: Kitchen
 11/30/2011Routine

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