- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Only a couple food items in the walk-in cooler were labeled with dates of preparation - sliced ham, cut tomatoes, rice, Spanish rice, and pea salad were not date-marked. Corrected on site.
- 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:The air temperature in the walk-in cooler was 36 degrees - thermometer right at the condenser was 30 degrees, thermometer on the north shelves showed 46 degrees, thermometer at the door was 50 degrees. Discussed switching to thermometers with the red liquid inside for greater accuracy.
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12/21/2015 | Physical Recheck |
- 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:Observed foods in walk-in cooler had temperatures of 50 to 51 degrees. The only thermometer in the walk-in registered 60 degrees. Thermostat turned down, by the end of the inspection the air temperature was 42 degrees.
- Food shall be obtained from sources that comply with law
Observation:Observed home-canned tomato sauce on kitchen shelf, removed, corrected on site.
- 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:There is no thermometer in the cooler where milk is stored at the bar.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:There was no date-marking of foods in walk-in cooler - repeat violation
- Foods are cooled using appropriate methods
Observation:Observed employees cooling gravy, beef and potatoes on countertop at room temperature for 30 minutes in deep plastic containers. Instructed to cool foods in shallow metal pans, uncovered in the walk-in cooler. Corrected on site.
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12/02/2015 | Regular |
| No violation noted during this evaluation. | 01/26/2015 | Follow Up LOC |
- Food storage - preventing contamination from the premises
Observation:Observed pouches of coffee grounds at bar with grey powder on the outer surface, these were not discarded during the clean-up.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:There was no detectable level of sanitizer at glasswashing machine - bottle of sanitizer was replaced and feed line was primed, but there was still no detection of sanitizer in water. The machine was last serviced 4 months ago.
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01/10/2015 | Non Illness Complaint |
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