- Multiuse food contact surfaces are cleanable
Observation: Several plastic pieces of equipment were damaged and uncleanable. The units were discarded.
- PHF/TCS food prepared from ambient and /or pre-chilled ingredients cooled to 41°F or below in 4 hours
Observation: Lettuce that was prepped was 50-53 degrees F and was within a 30-45 minutes of being out of compliance with the 4 hour cool down requirements. The unit was placed in the freezer to make cool down requirements.
- Cutting surfaces maintained
Observation: Cutting boards had deep groves and uncleanable.
- Air drying of equipment and utensils
Observation: Several meat plastic racks were not being air dried prior to storage.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were being set out of sanitizer after each use.
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12/03/2015 | Regular |
| No violation noted during this evaluation. | 10/19/2015 | Non Illness Complaint |
- Storage and maintenance of wet and dry wiping cloths
Observation: One wiping cloth was placed on a prep table and not in sanitizer.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The dishes by the fryers and grill area were not clean to sight. The dishes were sent through the dish machine. The meat holding wracks were not clean to sight. They were sent through the dish machine. Cutting boards in the prep area were not clean to sight. The units were taken off and cleaned.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves in dry storage had several spots where the units need cleaned. One push cart that held potatoes, vent above the lettuce, condiment drawer, and shelf above the dishes were not cleaned to sight.
- Air drying of equipment and utensils
Observation: Meat dish racks were not being air dried prior to storage.
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05/01/2015 | Regular |
- Air drying of equipment and utensils
Observation: A water container in storage was not air dried.
- Indoor and outdoor surfaces
Observation: The handle from the fry machine was missing.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cutting boards were nto clean to sight.
- Sanitizers
Observation: The sanitizer in the bar area was below 150 ppm.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The plastic pull drawers units, upfront racks, insides of the containers, handle missing on containers, carts were not clean to sight.
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12/08/2014 | Regular |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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09/12/2013 | Routine |
- Roasts held at a temperature of 130°F or above
The fridge unit that holds steaks is currently running at about 45 degrees F. The manager stated a probe has been ordered to fix the unit. He is currently using two hour time marks when holding the steaks to cook the items until the unit is fixed.
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07/09/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Common towels were being stored out of santizer solution after each use. The common towels that were being stored in sanitizer were not submerged in the sanitizer solution. The potatoe shelves were not clean to sight. The racks holding the potatoes were not clean to sight. --Plastic containers in back are damaged and shall be replaced or used in in non food contact place. Single use contaienrs in the back were being stored out of protection. Knieves were not clean to sight in the food prep area. Some had green veggies dried on them.
- Roasts held at a temperature of 130°F or above
The upright steak cooler next to the grill area had steaks that were 44-46 degrees F.
- Storage and maintenance of wet and dry wiping cloths
Common towels were being stored out of santizer solution after each use. The common towels that were being stored in sanitizer were not submerged in the sanitizer solution. The potatoe shelves were not clean to sight. The racks holding the potatoes were not clean to sight.
- Linens- cleaning and storage
Plastic containers in back are damaged and shall be replaced or used in in non food contact place. Single use contaienrs in the back were being stored out of protection. Knieves were not clean to sight in the food prep area. Some had green veggies dried on them.
- Handwashing signage
The handwash sinks did not have handwash signs.
- When to wash
The cook was going from one task to another and just changing gloves while not washing his hands. Gloves over just one hand while prepping food is not a great idea. Prep cooks need to glove both hands while doing food prep with ready to eat foods.
- Multiuse food contact surfaces are constructed of safe materials
Plastic containers in back are damaged and shall be replaced or used in in non food contact place. Single use contaienrs in the back were being stored out of protection. Knieves were not clean to sight in the food prep area. Some had green veggies dried on them.
- Food storage containers identified with common name of food
Squirt bottles on the food prep line were not labeled.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The restroom in the back area was filthy. The floors in the dry storage area was not clean to sight. Lots of food left on the units.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The blower units in the chest fridges were dusty. The vent filters above the fryer units were greasy and had dust on them.
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06/21/2013 | Routine |
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