- Cleanability of Floors, Walls, & Ceilings (46.921)
Accumulation of grease and food residue on the exteriors of the fryer and adjacent stove as well as on the floor beneath the grill line.
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12/27/2011 | Follow-up |
- Eating, Drinking or Using Tobacco (46.151(a))
An open employee's beverage container was observed in the main kitchen area, a food preparation area.
- Cooling Potentially Hazardous Food (46.384(a)(b))
House made Alfredo sauce, was not cooled from 135°F to 70°F in 2 hours and/or from 135°F to 41°F within 6 hours, after preparation. Internal product temperature after 12+ hours indicated 51.6* F Disposed
- Cooling Methods & Food Containers Used/Arranged (46.384(c)(d))
Observed Alfredo sauce being cooled in large plastic storage containers in walk-in cooler, which is not a proper cooling method.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Cut leafy greens, cheese and cut vegetables in the salad station cooler indicated 49* F. PHF's were removed from the cooler and thermostat was lowered.
- Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
Black residue observed on the interior of the ice machine bin around the plastic ice chute above stored ice
- Cleanability of Floors, Walls, & Ceilings (46.921)
Accumulation of grease and food residue on the exteriors of the fryer and adjacent stove as well as on the floor beneath the grill line.
- 3 C.S, 6501-6510 (FEC)
Food facility operator failed to post an original, valid PDA Food Employee Certification in a location conspicuous to the consumer. PIC states that facility does employee an FEC certified employee and that he is scheduled to take the ServSafe test next week.
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09/22/2011 | Regular |
| No violation noted during this evaluation. | 08/20/2010 | Follow-up |
- Food Shall Be Safe, Unadulterated & Honestly Presented (46.201)
Mold was formed on top of an approximately 5 gallon plastic container of soup in the small walk-in cooler. there is no cooling margin in this cooler as internal product temperatures were at 41* F
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
According to the complaint received and to the dinner theatre chef, un-covered/un-protected individual salads are pre-set in the open seating area exposed to public cough/sneeze contamination approximately 15 minutes prior to guests arrival.
- Food Storage Requirements & Prohibited Areas (46.321)
Numerous large containers of cooled soups in the walk-in cooler are not covered and protected.
- Hot Holding Potentially Hazardous Foods (46.385(a)(1))
Chicken chowder chipolte in the hot holding unit was held at 125 degrees F rather than 135 degrees F or above as required.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Breaded cooked catfish fillets at room temperature on a cart in the kitchen were held at 58 degrees F rather than 41 degrees F or below as required.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
Potentially hazardous ready to eat food, prepared in the food facility and held for more than 48 hours, located throughout, was not labeled and date marked.
- Cleanability of Multiuse Food-Contact Surfaces & CIP equipment (46.542)
The soft plastic 32 Quart Rubbermaid storage container being used to store a large quantity of country vegetable soup is not designed as a food contact surface.
- Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
Black residue observed on the interior of the ice machine bin around the plastic ice chute above stored ice.
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07/29/2010 | Complaint |
| No violation noted during this evaluation. | 04/02/2010 | Regular |
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