| No violation noted during this evaluation. | 08/29/2014 | Routine |
| No violation noted during this evaluation. | 02/25/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Eggs held at 120 deg. F Ham held at 130 deg. F. at buffet. Hold all hot foods at 135 deg. F. or above.
Location: Buffet
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Hard boiled eggs held at 50 deg. F at buffet. Hold all cold foods at 41 deg. F. or below.
Location: Buffet
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing insiide of small reach in cooler in buffet area. Provide.
Location: Buffet
|
08/07/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Eggs held at 120 deg. F Ham held at 130 deg. F. at buffet. Hold all hot foods at 135 deg. F. or above.
Location: Buffet
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Hard boiled eggs held at 50 deg. F at buffet. Hold all cold foods at 41 deg. F. or below.
Location: Buffet
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing insiide of small reach in cooler in buffet area. Provide.
Location: Buffet
|
08/05/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Eggs held at 120 deg. F Ham held at 130 deg. F. at buffet. Hold all hot foods at 135 deg. F. or above.
Location: Buffet
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Hard boiled eggs held at 50 deg. F at buffet. Hold all cold foods at 41 deg. F. or below.
Location: Buffet
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing insiide of small reach in cooler in buffet area. Provide.
Location: Buffet
|
07/29/2013 | Routine |
| No violation noted during this evaluation. | 01/30/2013 | Routine |
| No violation noted during this evaluation. | 06/06/2012 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Bananas are in the hand sink. Never store any thing in a hand sink.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
12/02/2011 | Routine |
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