- Critical: Food - Potentially Hazardous Food - Cold Holding*
Correction:
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna salad and chicken salad on the self serve salad bar were cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Corrected with the addition of more ice and by returning these 2 foods to the reach-in cooler until lunch starts.
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02/02/2016 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken salad on the self serve salad bar cold holding at improper temperatures. (54 degrees). After asking questions we learned this was just made and had not been refrigerated.
Correction: (Corrected with a double pan with ice)Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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10/07/2015 | Risk Factor | |
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the metal slide tray of the largest ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of slide tray weekly or at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fronts and edges of kitchen table utility drawers
Correction: and the wheels of the tables (mop strings)
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the mens room.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wallarea at the grill line trash can is soiled and needs to be cleaned and then repainted..Also, the floor of the mop room is dirty. (corrected at inspection).
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Maintenance Tools - Storing Maintenance Tools
Observation: Ask maintenance for more hooks for the mops / brooms to keep them up off the floor and to keep the floor cleaner.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
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05/13/2015 | Routine | |
| No violation noted during this evaluation. | 01/22/2015 | Risk Factor | |
Inspection for the Health Permit renewal. Permit was revalidated.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following items have accumulations of grime and debris:
-food bins in the store room (CORRECTED)
-table top can opener (CORRECTED)
-utility drawers
-Vulcan stack oven (pizza area)
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Store room floor noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/10/2014 | Routine | |
Revalidated the health permit. Service line worker knowledgeable of cooked foods temps and hot holding temps. No RISK violations.
No violation noted during this evaluation. | 02/25/2014 | Risk Factor | |
No RISK violations at this inspection.
No violation noted during this evaluation. | 10/18/2013 | Risk Factor | |
Inspection for the Health Permit renewal. Mop room has been completely redone. with paint
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the 2 table top can openers have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Ladies room wall (chipping paint) is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/26/2013 | Routine | |
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