| No violation noted during this evaluation. | 10/26/2015 | Follow Up LOC |
- Food storage - preventing contamination from the premises
Observation: Boxes of food and ice on the floor of the walk-in freezer- placed on shelves - corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener soiled - sanitized - corrected on site.
- Bare hand contact with ready to eat foods
Observation: Touching toast with bare hands - put on gloves - corrected on site.
- Sponges-use limitations
Observation: Sponge laying on the Bar sink - disposed of - corrected on site.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths laying on counter - placed in sanitizer bucket - corrected on site.
- Package integrity
Observation: Dented can of Tomato Sauce - removed - corrected on site.
|
10/23/2015 | Regular |
| No violation noted during this evaluation. | 08/24/2015 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures or kit for responding to vomiting and diarrheal events.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Package of Tortillas next to raw Sausage - moved.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips to check dishmachine.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Lettuce, Lasagna, Cooked Potatoes, Lettuce, Sliced Turkey, Sliced Ham not dated - disposed of.
- 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: Lettuce at 52 and 53, Tomatoes at 47, Shredded Cheese at 46 and 48, Cooked Sausage at 45, Ham at 45 and 49, Raw Egg Mixture at 54 - disposed of.
- Eating, drinking, or using tobacco
Observation: Upon entering the Kitchen the Dishwasher Employee was taking cheese out of a container and eating it. Open glass of Pop above the Prep Table.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager on staff.
- Safe, unadulterated, honestly presented
Observation: Product in a container in the reach-in cooler molded - unidentifiable - disposed of.
- Material characteristics of non-food contact surfaces
Observation: Using a bowl for a scoop in the Rice.
|
08/13/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Numerous items not date marked - Cooked Roast Beef, Lasagna, Sliced (Cooked) Potatoes, Cheese Sauce, Precooked Turkey, Ham taken out of original packaging etc. - disposed of.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener soiled - cleaned.
- Eating, drinking, or using tobacco
Observation: Open glass of water in Kitchen - disposed of.
- Food storage - preventing contamination from the premises
Observation: Hot Cocoa, Napkins, Ice Tea Bags in boxes on the floor in the closet.
|
06/25/2014 | Routine |
| No violation noted during this evaluation. | 06/25/2014 | Follow Up LOC |
- Disclosure of menu items offered or served raw or undercooked
No asterisk identifying undercooked food.
- Miscellaneous sources of contamination
Uncovered Pie in the walk-in cooler.
- Bare hand contact with ready to eat foods
Touching Ham with bare hands.
- Restricted use pesticides
Bottle of Cleaner not labeled. Just One Bite Bait not approved for Food Establishment.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Sliced Ham, Sliced Turkey, Prime Rib etc. not date marked.
- Posting of a valid license
Most recent inspection report not posted.
- Food temperature measuring devices are provided and readily accessible
No thermometer in small fridge behind the Bar.
- Roasts held at a temperature of 130°F or above
Tomatoes at 46 degrees.
- Common name-working containers
Bottle of Cleaner not labeled. Just One Bite Bait not approved for Food Establishment.
- Test kit provided and used to measure sanitizing solution concentration
No test strips.
- Hand drying provided
Glass sitting on the Handsink - Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Ice machine has mold on inside of it.
|
12/20/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Preventing contamination from equipment, utensils, and linens
|
04/19/2013 | Routine |
- Preventing contamination from equipment, utensils, and linens
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
04/11/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Numerous items in the walk-in cooler not date marked - Lasagna, Ribs, Brisket, Sausage Gravy, Goulash etc. - Corrected at time of inspection
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area - Glass of Pop on the Cook line - disposed of - Corrected at time of inspection
- Linens- cleaning and storage
Ice scoop sitting on top of ice machine - Corrected at time of inspection
- Food is properly labeled
Cooked food in walk-in cooler not labeled as to contents - Corrected at time of inspection
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display - Raw Pork over Cooked Roast - switched - Corrected at time of inspection
- Storage and maintenance of wet and dry wiping cloths
wet wiping cloth bucket sitting on the floor at the end of the Cook line - moved to shelf off the floor - Corrected at time of inspection. Wiping cloths not maintained in sanitizer between use - numerous wet wiping cloths laying on the counter - Corrected at time of inspection
- Disclosure of menu items offered or served raw or undercooked
Menu does not
- Handwashing signage
No handwash sign at the handsink.
|
04/09/2013 | Routine |
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