| No violation noted during this evaluation. | 11/20/2015 | Follow Up LOC |
- Food storage containers identified with common name of food
Observation: Various working food containers not labeled with the common name of the food.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Potentially hazardous foods on buffet cold hold line temped between 45-51*.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Various potentially hazardous foods held longer than 24 hours not date marked.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken stored above ready to eat foods in walk in cooler. Ready to eat food was moved and discarded during inspection. Corrected.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Chicken on hot hold temped at 125*. Cooked beef on hot hold cutting table temped at 120*. Both meats were discarded during inspection. Corrected.
- Cook-chill or sous vide foods properly cooked, packaged, cooled, and stored
Observation: Establishment packaging meats using a sous vide process not have a HACCP plan approved by local health inspection.
- Hand drying provided
Observation: No disposable hand towels provided at hand sink in buffet area. Towels were provided during inspection. Corrected.
- Common name-working containers
Observation: Sanitizer bucket not properly labeled to identify it as a sanitizer bucket.
- In-use utensils, between-use storage
Observation: In use utensils stored in food. Utensils were removed during inspection. Corrected.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Potentially hazardous foods in Main and Abbey walk in cooler held longer than 7 days. Foods were voluntarily discarded during inspection. Corrected.
- Handwashing cleanser, availability
Observation: No cleanser available at hand sink in buffet area. Cleanser was provided during inspection. Corrected.
|
07/30/2015 | Regular |
- Bare hand contact with ready to eat foods
Observation: An expo went into the prep area and prepped food with out washing hands and placing gloves on. Proper education was provided to Rod (Head Chef over the buffet) and he stated he would train the rest of the staff.
|
05/18/2015 | Non Illness Complaint |
- Protecting food from environmental contamination
Observation:Foods in several walk in coolers stored on the floor. Ice cream cones in self serve area must be in a dispenser or somehow protected from misc. contamination.
- Storage of clean linens, single-service, and single use articles
Observation:Single use items stored on the floor
- In-use utensils, between-use storage
Observation:Ice buckets and ice scoops stored on unclean surfaces. Utensils in self serve buffet line with the handles in the food containers.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Common name-working containers
Observation:All containers with toxic items must be labeled
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Buffet line cold table unable to maintain foods at 41* or less. Radiant heat could possibly be part of the issue.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:Ensure all cooling units have easily visible thermometers
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Several items not datemarked or dated incorrectly.
- Hand drying provided
Observation:Many handsinks without hand drying available.
|
01/26/2015 | Regular |
- Cleanability of floors, walls, and ceilings
Observation:Areas of damaged or missing floor tiles. Ceiling tiles missing or not in place.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Foods left out during cooling process out of temperature and not time marked or cooled using proper procedure.
- Indoor and outdoor surfaces
Observation:Floor/wall junctures not properly sealed.
- Dispensing of single-service and single-use articles
Observation:Single use cups displayed without protection of lip surface.
- Drying mops
Observation:Facilities not available for proper air drying of mops.
- PHF/TCS foods receiving temperatures
Observation:Foods received via ground delivery out of temperature upon arrival.
- Bare hand contact with ready to eat foods
Observation:Onions and tomatoes being prepped and handled with bare hands.
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
Observation:Fruits being prepped in bar area not washed prior to cutting.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Poor storage practices in cold holding of raw animal products and ready to eat foods.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Raw meat being thawed in standing water inside of prep sink.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:Air thermometers and appropriate thin tip stem thermometers not readily available in cooling units and at food prep areas.
- Capacity, availability, and pressure of hot and cold water
Observation:Hot water not readily available at all sinks.
- Hand drying provided
Observation:Hand soap and hand drying not available at all handwash sinks.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation:Inadequate amount of cold holding capacity in this establishment.
- Designated areas for employees
use of designated areas by employees
- Hand and arm jewelry prohibition
Observation:Employees wearing jewelry that not approved in food preparation areas.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Sanitizer solution test kits not available in all appropriate areas.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Physical facilities maintained in good repair
Observation:Cooler and freezer doors not able to close and seal tightly.
- Toilet room accessible to employees
Observation:Toilet facilities not easily available to employees.
|
07/30/2014 | Routine |
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