Critical procedures inspection focusing on handwashing, glove use, cooking, and holding temperatures. No critical violations observed.
May 15, 2009 (Critical Procedures)
Violation: 0820 A 2 - Corrected During InspectionCritical Foods holding at improper temperatures in the kitchen refrigerator. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.PHFs voluntarily discarded. Mgr. is going to get a new refrigerator for the kitchen.
Critical procedures inspection performed focusing on handwashing, and hot and cold holding of prepared and held foods. Mgr. voluntarily discarded phfs from kitchen refrigerator. No other violations observed. Remaining violations from previous inspection have all been corrected. Thank you.
January 06, 2009 (Routine)
0610 - Corrected During Inspection Food stored on the floor (onions) or food stored less than 6" above the floor. Elevate food storage onto approved shelving with minimum 6" legs or casters.
0820 A 1 - Corrected During InspectionCritical Chili, hot dogs in the crock pots, and the potato cakes and mashed potatoes in the buffet bar are holding at improper temperatures. Re-heat each item above to 165, and then hold at 135 or above.
1320 - The thermometer in the refrigerator is showing a temperature of 28 deg. F. Actual temperature is 40 deg. F. Thermometer is not accurate. Replace with a working thermometer.
1510 - Establishment has at least 3 food probe thermometers, all for reading hot holding only. Purchase a food proble thermometer which measures both hot and cold holding. Usually, they read on a scale from 0 to 220 deg. F.
First of all, I just want to remind you of your required holding temperatures for potentially hazardous foods (phfs). Cold holding is 41 deg. F. or below, hot holding is 135 or above, and re-heating prepared phfs must be 165 deg. F. for 15 seconds. Use a food probe thermometer to monitor your hot holding of foods in your crock pots and on your buffet. Keep the water level up enough to maintain proper holding temperatures. You may also use time instead of temperature for public health control. If you do use time, you need to keep a daily log. The log should indicate the time that is four hours past the point in time when the food is removed from temperature control. The food shall be cooked and served, served if ready to eat, or discarded, within four hours from the point in time when the food is removed from temperature control.
September 02, 2008 (Routine)
Violation: 2890 - Light bulbs not shielded and one light shield is damaged. Shield the set with out the light shield and replace the damaged light shield.
The light shields are set to be placed today. Facility is in good shape. Proper procedures for food handling were observed. Adequate lighting is available in the kitchen. Good personal hyene/handwashing. Thank you.
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