| No violation noted during this evaluation. | 2/4/2010 | Re-Check |
| No violation noted during this evaluation. | 2/4/2010 | Re-Check |
| No violation noted during this evaluation. | 1/12/2010 | Routine |
| No violation noted during this evaluation. | 2/3/2009 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Observed diced tomatos on buffet line holding at 63 degrees. Observed soft serve ice cream mix holding at 52 degrees. Observed raw meats in cooler under grill holding at 46 degrees.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Observed potentially hazardous ready-to-eat foods not properly datemarked. Establishment must remove all old labels from containers.
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
Observed food stored on floor.
- Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
Observed bulk ingredient container not properly labeled.
- Approved Source/Sound Condition (Sound condition: disposition of ready-to-eat foods 3-501.18, p 85)
Observed pasta salad that has exceeded listed discard date. Voluntarily discarded.
- Warewashing
- Manual washing/sanitizing (Inadequate sanitation of food contact surfaces/utensils 4-702.11, p 137)
Observed sanitizer used for wiping cloths does not meet 200ppm requirement.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
Observed handwashing sign not displayed at all handsinks.
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
Observed condensor in walk-in cooler has small leak.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Establishment must provide thermometers in all cooler units.
- Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
- Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
Observed lights not properly shielded in walk-in cooler.
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
Observed floor drain area on main grill line not kept clean. Observed fans in walking cooler not kept clean.
|
1/23/2009 | Routine |
| No violation noted during this evaluation. | 4/3/2008 | Routine |
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
some plates stored dirty-corrected on site
|
8/1/2007 | Complaint |
| No violation noted during this evaluation. | 4/11/2007 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
3 items on cold buffet at 45 plus degres
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
2 items on hot buffet at less than 120 degrees
- Personnel
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
open drinks in kitchen area
- Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
employees preparing food, no hair restraint
- Food Source/Handling
- Approved Source/Sound Condition (Package integrity 3-202.15, p 54)
dented cans not segregated
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display cooler across from grill and walk-in cooler
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
handsink no paper towels-corrected on site
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
utensils stored in water-no sanitizer detected / interior large icemaker needs cleaned / clean counter mounted can openers
- Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
|
3/28/2007 | Routine |
| No violation noted during this evaluation. | 6/6/2006 | Complaint |
| No violation noted during this evaluation. | 4/14/2006 | Re-Check |
| No violation noted during this evaluation. | 3/15/2006 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Salad bar The cold product in the dessert bar was at 50 degree's. All cold hazardous foods must be maintained at 41 degree's or less. Product must be discarded and replenished with fresh product and must be kept properly iced to maintaine the cold holding temperature of 41 degree's or less.
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
Buffet the potaote wedges on the buffet line were 110 to 115 degree's and must be maintained at 140 degree's or higher. Product be be discarded.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Must date mark the pre-made salads and must be date mark the sour cream and cottage cheese on the day it is opened and must be used within 7 days from that date. Employee's must be instructed.
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
All cases of food items must be stored up off the floor in the walkin cooler. Dry fodd items must be covered when not using out of, cake decorating items.
- Approved Source/Sound Condition (Non-compliance with food law 3-201.11, p 48)
Potatoe wedges in the buffet line under the required holding temperature of 140 degree's must be discarded. If the unit will not maintain the proper holding temperature, the other option is to use TIME AS A HEALTH CONTROL. REFER TO PAGE 65 OF THE FOOD CODE FOR THE PROPER PROCEDURE AND DOCUMENTAION.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
hANDWASHING MUST BE DONE IN THE HAND SINK ONLY. USING THE VEGETABLE PREP SINK IS STRICKLY PROHIBITED. EMPLOYEE'S MUST BE INSTRUCTED ON PROPER USE OF FOOD PREP SINK.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
MUST HAVE A THERMOMETER IN THE SEAFOOD COOLER AND IN THE REACHIN COOLER FOR BEEF ON THE MAIN COOKS LINE.
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
ALL CASES OF FOOD ITEMS MUST BE STORED UP OFF THE FLOOR IN THE STOREAGE AREA'S.
- Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
- Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
MUST COVER THE WALL BEHIND, BESIDE TO MAKE THE WALL SOMOOTH AND EASY CLEANABLE. THIS INCLUDES THE SMALL CORNER WALL ON THE LEFT SIDE OF THE FRYERS.
- Other Operations
- Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
|
3/25/2005 | Routine |
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