Cooling method issues were addressed. Temperatures need to be monitored to ensure time and temperature limits are met.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Observed chicken being taken off the grill to be served at 141°F.
Correction: Chicken was returned to grill to finish cooking. Ensure meats are properly cooked by using a thermometer.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Knives and other utensils for the catering area were being washed in the 2 compartment sink and then put in storage.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Utensils where taken to the dish machine to be sanitized.
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01/07/2016 | Risk Factor | |
Notes: Watch cooling sausage patties (found stacked in pan and covered, still at 78F at center - spread on sheet tray to cool rapidly).
No risk factor violations noted at the time of inspection.
No violation noted during this evaluation. | 06/16/2015 | Risk Factor | |
No critical violations observed. Ok for permit.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed ice accumulation inside "Traulsen" refrigerator number 17.
Correction: Repair or adjust to eliminate ice accumulation.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: hood filters at "The Grill," door gaskets on prep units in salad prep area have mildew.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity
Observation: Hood light out over flat top grill/skillet area in kitchen.
Correction: Repair or replace to provide correct lighting.
- Physical Facilities in Good Repair
Observation: Observed damaged/missing floor tile at "The Grill" fryers, areas of worn floor tile grout where water is pooling at the salad prep and dishmachine areas.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed in need of cleaning: floor in walk in freezer, floor at fryers at "The Grill.
Correction: Clean floors regularly.
- Pests - Controlling Pests*
Observation: Observed drain or fruit flies in the bakery area.
Correction: Eliminate harborage and entry points.
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02/02/2015 | Routine | |
No violations noted.
No violation noted during this evaluation. | 07/31/2014 | Risk Factor | |
10 foot candles of lighting in walk-in
- Food Storage - Clean and Dry Location
Observation: Observed boxes on the walk-in freezer.
Correction: Store all foods at least 6" off of the flooring.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed the pizza in the hot hold box at grill registered 109 degrees/119 degrees (per employee, these have been in unit 1 hour).
Correction: Hold/maintain hot foods at 135 degrees. Consider using time as a means of control on these foods. Temperature of box was turned up.
- Non-Food Contact Surfaces
Observation: Observed badly caramelized/carbonized pans in the dishwashing area.
Correction: Replace the badly caramelized/carbonized pans.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed stainless steel pans on the shelving that are being "wet nested" (water inside).
Correction: Air dry/dry dishes with a single use towel.
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02/25/2014 | Routine | |
This is a reinspection for the proper operability/temperature requirements of the dishmachine and proper operability/temperature requirements of the salad bar. Both violations have been abated. Thank you! Permit issued
No violation noted during this evaluation. | 04/08/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed the temperatures of foods on one side of the salad bar exceeded 41 degrees (air flow could not be felt)
Correction: chopped eggs 62 degrees, garbanzo beans 61 degrees, grated cheeses 55/56 degrees, chicken 60 degrees, olives 60 degrees.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a split refrigeration door gasket to reach-in refrigerator #17.
Correction: Replace the torn gasket.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Observed the dishmachine temperature not reaching 150 degrees (final wash) or 180 degrees (final rinse).
Correction: Do not use the dishmachine until serviced/machine's cycles reach proper temperatures. Set up and use the 3 compartment sink in the interim.
- Equipment and Utensils, Air-Drying Required
Observation: Observed stainless steel pans on storage shelving throughout the kitchen that are "wet nested" (water/moisture inside).
Correction: Air dry/dry with a single use paper towel.
- Lighting, Intensity
Observation: Observed 6.98 foot candles of lighting in the produce walk-in vault, observed 29.63 foot candles of lighting on the cook production line
Correction: observed 7.76 foot candles of lighting in the dairy walk-in vault.
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04/04/2013 | Routine | |
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