- 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: SALAD PREP TOP COOLER HOLDING SHREDDED CHEESE AT 45, COTTAGE CHEESE AT 48, DRESSING AT 47 DEGREES F. SERVICE OR ADJUST COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Prep Top Cooler
- 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: RAW BEEF OVER SEAFOOD IN DRAWER COOLERS ON COOK LINE. STORE SEAFOOD ABOVE RAW BEEF. CORRECTED ON SITE
Location: Cook line
Equipment: -
|
07/29/2014 | Recheck |
- 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: SALAD PREP TOP COOLER HOLDING SHREDDED CHEESE AT 45, COTTAGE CHEESE AT 48, DRESSING AT 47 DEGREES F. SERVICE OR ADJUST COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Prep Top Cooler
- 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: RAW BEEF OVER SEAFOOD IN DRAWER COOLERS ON COOK LINE. STORE SEAFOOD ABOVE RAW BEEF. CORRECTED ON SITE
Location: Cook line
Equipment: -
|
07/22/2014 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. BEEF ROASTS COOLING IN WALK IN COOLER MEASURED 84 DEGREES F. BEGAN COOLING PROCESS TWO HOURS AGO.SEE ABOVE FOR PROPER COOLING TIME FRAME.
Location: Walk-in cooler
Equipment: Walk in cooler
|
01/22/2014 | Recheck |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. BEEF ROASTS COOLING IN WALK IN COOLER MEASURED 84 DEGREES F. BEGAN COOLING PROCESS TWO HOURS AGO.SEE ABOVE FOR PROPER COOLING TIME FRAME.
Location: Walk-in cooler
Equipment: Walk in cooler
|
01/13/2014 | Routine |
- 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 AT FOUR BAY DOES NOT SHUT OFF COMPLETELY. WATER CONTINUALLY LEAKING FROM FAUCET.PLEASE REPAIR ACCORDINGLY SO FAUCET CAN COMPLETELY SHUT OFF.
Location: Kitchen
Equipment: 4-bay
|
05/08/2013 | Recheck |
- 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 AT FOUR BAY DOES NOT SHUT OFF COMPLETELY. WATER CONTINUALLY LEAKING FROM FAUCET.PLEASE REPAIR ACCORDINGLY SO FAUCET CAN COMPLETELY SHUT OFF.
Location: Kitchen
Equipment: 4-bay
|
05/01/2013 | Routine |
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. Flies in liquor bottles. 4- Makers mark, Jack Honey, JW Black Label, Jim Beam - Whiskey. Person in charge discarded. Please assess remaining bottles.
Location: Bar
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. Lid from container dropped on floor and was placed back on container. Wash, rinse, and sanitize.
Location: Prep area
|
11/02/2012 | Recheck |
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. Flies in liquor bottles. 4- Makers mark, Jack Honey, JW Black Label, Jim Beam - Whiskey. Person in charge discarded. Please assess remaining bottles.
Location: Bar
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. Lid from container dropped on floor and was placed back on container. Wash, rinse, and sanitize.
Location: Prep area
|
10/24/2012 | Routine |
- 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. End cold top on cooks line holding food at 49 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Prep Top Cooler
- 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. Wall space soiled behind work table in dish machine area. Clean.
Location: Dish machine area
|
06/06/2012 | Recheck |
- 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. End cold top on cooks line holding food at 49 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Prep Top Cooler
- 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. Wall space soiled behind work table in dish machine area. Clean.
Location: Dish machine area
|
05/30/2012 | Recheck |
- 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. End cold top on cooks line holding food at 49 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Prep Top Cooler
- 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. Wall space soiled behind work table in dish machine area. Clean.
Location: Dish machine area
|
05/22/2012 | Recheck |
- 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. End cold top on cooks line holding food at 49 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Prep Top Cooler
- 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. Wall space soiled behind work table in dish machine area. Clean.
Location: Dish machine area
|
05/11/2012 | Routine |
| No violation noted during this evaluation. | 01/11/2012 | Routine |
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