| No violation noted during this evaluation. | 02/11/2016 | Regular |
| No violation noted during this evaluation. | 10/01/2015 | Physical Recheck |
- Single use glove use
Observation: After moving trashcan with gloved hands change out the gloves. Corrected
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - the cucumber slicer, can opener, stainless steel pans, refrigerated drawers in grill area, around interior edges of some reach-in coolers and freezers, and large mixer.
- Eating, drinking, or using tobacco
Observation:Uncovered drink found on line on food prep counter. Place drinks on lower shelf, cover and use a straw. Corrected - drink was discarded.
- Bare hand contact with ready to eat foods
Observation: Bread shall not be touched with barehands. Corrected
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning - the area behind and the sides of the fryers, edges of equipment on main line, pallets in kitchen, racks in walk-in, carts for clean dishes in dishroom area.
- Using a handwashing sink- operation and maintenance
Observation: Back line kitchen handsink needs additional cleaning.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Whipped butter patties shall be kept refrigerated. Food was put away.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Hot holding cabinet with breaded chicken and baked potatoes is holding those items at 89F, 102F, meatloaf on line 112F. Shall be 135F or above - food was discarded.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors and walls especially under equipment on line.
- Air drying of equipment and utensils
Observation: Air dry pans before stacking.
|
09/24/2015 | Regular |
| No violation noted during this evaluation. | 05/06/2015 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning - fronts of some line equipment, sides of fryers, lower area of interior of refrigerated drawers, sides of grill.
|
04/22/2015 | Regular |
| No violation noted during this evaluation. | 01/20/2015 | Physical Recheck |
- Physical facilities maintained in good repair
Observation:The floor needs repair in spots.
|
01/06/2015 | Physical Recheck |
- Eating, drinking, or using tobacco
Observation: Employee drinks shall not be on food prep surfaces. Corrected
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - interior of some reach-ins, slicer, can opener, refrigerated drawer units, stainless steel pans.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning - the fronts and sides of the line equipment,
- Physical facilities maintained in good repair
Observation: Floor is coming up in spots
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor and walls need cleaning on line and behind equipment
|
12/30/2014 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - interior of some reach-ins, slicer, can opener, interior of biscuit warmers, refrigerated drawer units, mixers, stainless steel pans.
- Physical facilities maintained in good repair
Observation: Floor tile is coming up in spots in kitchen
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor and walls need cleaning on line and behind equipment.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The fronts and sides of the line equipment, racks, under the grill area need additional cleaning.
- Using a handwashing sink- operation and maintenance
Observation: Handsinks in kitchen need additional cleaning
- Eating, drinking, or using tobacco
Observation: Employee drink shall not be on prep table - they shall be covered, use a straw and on a bottom shelf
- Miscellaneous sources of contamination
Observation: Do not use a glass bowl to dispense cole slaw - use something with a handle.
|
12/19/2014 | Regular |
- Bare hand contact with ready to eat foods
Observation:Employee picked up bacon with bare hands and placed it on a plate for service
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean accumulation of grease and food from floor under and around equipment.
- Cleanability of floors, walls, and ceilings
Observation: Replace missing and broken floor tiles throughout kitchen.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean food debris from insides of all cooler units, drawers under grill areas, warming units, and inside make tables.
- Storage of clean equipment and utensils
Observation:Invert soup spoons so the handle is up
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Numerous pans and lids were put away dirty. Some contained food, date tags, grease, etc.
|
06/23/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
09/25/2013 | Routine |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Roasts held at a temperature of 130°F or above
The refrigerated drawer units under grill are holding ham 50 and 52F, chicken 48F, cheese 46F - shall be 41F or below. Foods were moved to a different unit.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean both mixers, large knives in knife rack, lettuce slicer, interior of reach-in across from mixer, gaskets on refrigerated drawers. --Clean sides of equipment on either side of the fryers, some lower shelves, cart with chicken on it, and base of can opener.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
After touching raw sausage patties wash hands to prevent against possible cross contamination. Corrected at time of inspection
- Sanitization of food contact surfaces - before use and after cleaning
Concentration of sanitizer is inadequate to properly sanitize. Repairman was called and is now on site. Corrected at time of inspection
|
09/18/2013 | Routine |
| No violation noted during this evaluation. | 06/12/2013 | Routine |
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