| No violation noted during this evaluation. | 01/22/2016 | Follow Up LOC |
- Package integrity
Observation: Dented can found in dry storage area. Can was discarded during inspection.
- 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: Reach in cooler on kitchen line was measured at 48*F. Internal temperature of cheddar cheese @ 46*F, eggs temped @55.4*F. Unit was turned down during inspection and no measurable change occurred. Service was called during inspection and facility moved all items which were prepped that morning or non potentially hazardous to walk in cooler.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dish machine was not operable at time of inspection. Machine was being serviced during inspection but was not able to be completed during visit.
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12/21/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ice machine has some buildup on chute edge, must empty, wash, rinse, sanitize and let air dry. Must be done monthly or more frequently if buildup occurs.
- Package integrity
Observation: Has two cans dented on rim edge, discarded today.
- Hand and arm jewelry prohibition
Observation:One cook has wristwatch on, must remove all jewelry except plain wedding band style rings while working with food. Removed today.
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10/10/2014 | Regular |
- Material characteristics of non-food contact surfaces
Observation:1)Part of the clear shipping paper covering is still on the door frame and sidewall of the upright cooler in kitchen, remove to aid cleaning. 2) Wheeling wooden cart under the stove in kitchen, unsure if has been sealed to aid cleaning, seal with two coats of light colored paint or varnish to aid cleaning.
- Food temperature measuring devices are provided and readily accessible
Observation:Provide a thermometer for the fruit juice machine to monitor proper temp.
- Posting inspection reports
Observation:A prior year's inspection is posted, must post most recent inspection within public view.
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12/26/2013 | Routine |
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Preventing contamination when tasting
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08/06/2013 | Routine |
- Hand and arm jewelry prohibition
Observed one staff person with watch on, must remove all wrist jewelry to aid cleaning.
- In-use utensils, between-use storage
1) Meat slicer has small amount of dried food residue on lower tray, clean more thoroughly, 2) Can opener has dried food residue, clean. 3) Soiled ice cream scoop in dipper well that is not running currently, if has ice cream scoop in well, water must be keep running to remove food particles. Scoop removed to be cleaned. Correcting now.
- Roasts held at a temperature of 130°F or above
Tomatoes at 47 degrees while prepping meals must keep at 41 degrees or less at all times, place on ice now. Corrected on site.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage-in portable freezer truck had raw chicken kabobs stored over ready to eat items, moved to lowest shelf in meat rack area now. Must store raw meats according to final cooking temp with poultry products on lowest shelf. Corrected on site.
- When to wash
Observed staff handling soiled dishes and then clean items without washing hands, must wash hands after handling soiled items. Corrected on site with education.
- equipment food contact surfaces and utensils clean to sight and touch.
Stand mixer has flour residue, clean unit after usage before cover for storage. --1) Meat slicer has small amount of dried food residue on lower tray, clean more thoroughly, 2) Can opener has dried food residue, clean. 3) Soiled ice cream scoop in dipper well that is not running currently, if has ice cream scoop in well, water must be keep running to remove food particles. Scoop removed to be cleaned. Correcting now.
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06/21/2013 | Routine |
- Food storage - preventing contamination from the premises
One case of food on floor in refrigeration truck, move to shelving now. All food must be stored at least 6 inches off floor.
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06/11/2013 | Routine |
- Discarding or reconditioning unsafe, adulterated, or contaminated food
All food contained in kitchen area must be discarded as a result of fire/smoke damage, except those that remained in walk in cooler and reach in refrigerator, those appear not to have been impacted by the fire.
- equipment food contact surfaces and utensils clean to sight and touch.
All nonfood contact surfaces will need to be washed, rinsed, and sanitized before usage, including exterior of equipment, racks, walk in floor, floors, walls, and ceilings. --All food contact surfaces in kitchen will need to be washed, rinsed, and sanitized before usage, including ice machine, stoves, ovens, etc.
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06/06/2013 | Routine |
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