- Smoking observed (corrected)
Smoking observed in prohibited public place.
Correction: Smoking shall be prohibited in all public places within the consolidated city.
Comments: Hotel is allowing smoking rooms. Discontinue. Smoking is not allowed in facility at all per both state and county regulations.
- Premises not clean (corrected)
Premise(s) not maintained in clean and sanitary condition – weeds and/or rubbish.
Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
Comments: Grass is getting high in front of parking on fence line and by dumpster area. Please cut the grass.
- 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: Sausage cooked in warmer at 126.4 deg F. Hold at 135 deg F or above. Warmer turned up during inspection.
- 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: Mini refrigerator in dining area is at 50 deg F. Repair to hold at 41 deg F or below. Note: on follow up inspection 6-6-2014 Cooler at 50 deg F. Repair to hold at 41 deg F or below. Turned down at time of inspection. Note: on follow up inspection 6-13-2014 cooler at 46 deg F. Repair to hold at 41 deg F or bleow. Do not place foods in cooler until cooler can hold at 41 deg F or below.
Location: Dining room
Equipment: Reach in cooler
- Preset tableware (corrected)
Preset tableware is unprotected.
Correction: Protect preset tableware from contamination by wrapping, covering, or inverting.
Comments: Consumer utensils eating side up. Please invert so consumers grab handles when getting utensils. CORRECTED
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Store in approved strength sanitizer solution or soiled linen container.
- 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. End line kitchen refrigerator is missing thermometer. Provide clearly visible thermometer. CORRECTED2. Mini refrigerator in dining area is missing thermometer. Provide clearly visible thermometer.
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: Home use dish machine at facility. Replace with commercial machine so sanitizing can be checked. Note: sanitizing after washing and draining water in one bay sink until commerical dish machine or three bay sink provided.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair cabinet below one bay sink.
Location: Kitchen
|
07/07/2014 | Recheck |
- Smoking observed
Smoking observed in prohibited public place.
Correction: Smoking shall be prohibited in all public places within the consolidated city.
Comments: Hotel is allowing smoking rooms. Discontinue. Smoking is not allowed in facility at all per both state and county regulations.
- Premises not clean
Premise(s) not maintained in clean and sanitary condition – weeds and/or rubbish.
Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
Comments: Grass is getting high in front of parking on fence line and by dumpster area. Please cut the grass.
- 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: Sausage cooked in warmer at 126.4 deg F. Hold at 135 deg F or above. Warmer turned up during inspection.
- 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: Mini refrigerator in dining area is at 50 deg F. Repair to hold at 41 deg F or below. Note: on follow up inspection 6-6-2014 Cooler at 50 deg F. Repair to hold at 41 deg F or below. Turned down at time of inspection. Note: on follow up inspection 6-13-2014 cooler at 46 deg F. Repair to hold at 41 deg F or bleow. Do not place foods in cooler until cooler can hold at 41 deg F or below.
Location: Dining room
Equipment: Reach in cooler
- Preset tableware (corrected)
Preset tableware is unprotected.
Correction: Protect preset tableware from contamination by wrapping, covering, or inverting.
Comments: Consumer utensils eating side up. Please invert so consumers grab handles when getting utensils. CORRECTED
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Store in approved strength sanitizer solution or soiled linen container.
- 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. End line kitchen refrigerator is missing thermometer. Provide clearly visible thermometer. CORRECTED2. Mini refrigerator in dining area is missing thermometer. Provide clearly visible thermometer.
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: Home use dish machine at facility. Replace with commercial machine so sanitizing can be checked. Note: sanitizing after washing and draining water in one bay sink until commerical dish machine or three bay sink provided.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair cabinet below one bay sink.
Location: Kitchen
|
06/20/2014 | Recheck |
- Premises not clean
Premise(s) not maintained in clean and sanitary condition – weeds and/or rubbish.
Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
Comments: Grass is getting high in front of parking on fence line. Please cut the grass.
- 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: Sausage cooked in warmer at 126.4 deg F. Hold at 135 deg F or above. Warmer turned up during inspection.
- 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: Mini refrigerator in dining area is at 50 deg F. Repair to hold at 41 deg F or below. Note: on follow up inspection 6-6-2014 Cooler at 50 deg F. Repair to hold at 41 deg F or below. Turned down at time of inspection. Note: on follow up inspection 6-13-2014 cooler at 46 deg F. Repair to hold at 41 deg F or bleow. Do not place foods in cooler until cooler can hold at 41 deg F or below.
Location: Dining room
Equipment: Reach in cooler
- Preset tableware (corrected)
Preset tableware is unprotected.
Correction: Protect preset tableware from contamination by wrapping, covering, or inverting.
Comments: Consumer utensils eating side up. Please invert so consumers grab handles when getting utensils. CORRECTED
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Store in approved strength sanitizer solution or soiled linen container.
- 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. End line kitchen refrigerator is missing thermometer. Provide clearly visible thermometer. CORRECTED2. Mini refrigerator in dining area is missing thermometer. Provide clearly visible thermometer.
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: Home use dish machine at facility. Replace with commercial machine so sanitizing can be checked. Note: sanitizing after washing and draining water in one bay sink until commerical dish machine or three bay sink provided.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair cabinet below one bay sink.
Location: Kitchen
|
06/13/2014 | Recheck |
- 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: Sausage cooked in warmer at 126.4 deg F. Hold at 135 deg F or above. Warmer turned up during inspection.
- 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: Mini refrigerator in dining area is at 50 deg F. Repair to hold at 41 deg F or below.
- Preset tableware (corrected)
Preset tableware is unprotected.
Correction: Protect preset tableware from contamination by wrapping, covering, or inverting.
Comments: Consumer utensils eating side up. Please invert so consumers grab handles when getting utensils. CORRECTED
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Store in approved strength sanitizer solution or soiled linen container.
- 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. End line kitchen refrigerator is missing thermometer. Provide clearly visible thermometer. CORRECTED2. Mini refrigerator in dining area is missing thermometer. Provide clearly visible thermometer.
- 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. End line kitchen refrigerator is missing thermometer. Provide clearly visible thermometer. CORRECTED2. Mini refrigerator in dining area is missing thermometer. Provide clearly visible thermometer.
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: Home use dish machine at facility. Replace with commercial machine so sanitizing can be checked. Note: sanitizing after washing and draining water in one bay sink until commerical dish machine or three bay sink provided.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair cabinet below one bay sink.
Location: Kitchen
|
06/06/2014 | 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: Sausage cooked in warmer at 126.4 deg F. Hold at 135 deg F or above. Warmer turned up during inspection.
- 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: Mini refrigerator in dining area is at 50 deg F. Repair to hold at 41 deg F or below.
- Preset tableware (corrected on site)
Preset tableware is unprotected.
Correction: Protect preset tableware from contamination by wrapping, covering, or inverting.
Comments: Consumer utensils eating side up. Please invert so consumers grab handles when getting utensils. CORRECTED
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Store in approved strength sanitizer solution or soiled linen container.
- 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: End line kitchen refrigerator and mini refrigerator in dining area are missing thermometers. Provide clearly visible thermometers.
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: Home use dish machine at facility. Replace with commercial machine so sanitizing can be checked. Note: sanitizing after washing and draining water in one bay sink until commerical dish machine or three bay sink provided.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair cabinet below one bay sink.
|
05/30/2014 | 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: Boiled eggs at 95 deg F. Hole at 135 deg F or above. Or may hold at 41 deg F or below.
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Make sure foods are cooled uncovered in shallow pans. Do not use cold containers to hold hot foods. Cool from 135 deg F to 70 deg F in 2 hours and from 70 deg F to 41 deg f or below in additional 4 hours.
- Person in charge (corrected)
The retail food establishment shall have a person-in-charge present during all hours of operation.
Correction: Provide a person-in-charge during all hours of operation.
Comments: Make sure all employeees are properly trained when doing kitchen servcie.
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Do not use cold containers to hold hot foods.
- Preset tableware (corrected)
Preset tableware is unprotected.
Correction: Protect preset tableware from contamination by wrapping, covering, or inverting.
Comments: Invert silverware so handles are up for customers to grab.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Make sure employees have a probe thermometer to take food temperature and they know how to calibrate and use thermometer.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean ceiling around air duct in kitchen.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Doors hanging on cabinet below one bay sink. May remove doors. 2. Repair worn laminate on shelf holding chemicals below one bay sink.
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Lift shelving 6 inches off the floor for cleaning and to prevent contamination.
|
10/30/2013 | 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: Boiled eggs at 95 deg F. Hole at 135 deg F or above. Or may hold at 41 deg F or below.
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Make sure foods are cooled uncovered in shallow pans. Do not use cold containers to hold hot foods. Cool from 135 deg F to 70 deg F in 2 hours and from 70 deg F to 41 deg f or below in additional 4 hours.
- Person in charge
The retail food establishment shall have a person-in-charge present during all hours of operation.
Correction: Provide a person-in-charge during all hours of operation.
Comments: Make sure all employeees are properly trained when doing kitchen servcie.
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Do not use cold containers to hold hot foods.
- Preset tableware
Preset tableware is unprotected.
Correction: Protect preset tableware from contamination by wrapping, covering, or inverting.
Comments: Invert silverware so handles are up for customers to grab.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Make sure employees have a probe thermometer to take food temperature and they know how to calibrate and use thermometer.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean ceiling around air duct in kitchen.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Doors hanging on cabinet below one bay sink. May remove doors. 2. Repair worn laminate on shelf holding chemicals below one bay sink.
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Lift shelving 6 inches off the floor for cleaning and to prevent contamination.
|
10/23/2013 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair cabinet below one bay sink.
Location: Kitchen
|
04/30/2013 | 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: Biscuit gravy at 122 deg F. Heat to 135 deg F and hold to 135 deg F or above. If reheating - reheat to 165 deg F and hold at 135 deg F or above. Would heat on hot plate before placing in steam well
Location: Buffet
Equipment: Steam table
- 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: Boiled shelled eggs at 75 deg F. After cooking add ice to water to cool eggs and maintain cold temperature.
Location: Buffet
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair cabinet below one bay sink.
Location: Kitchen
|
04/23/2013 | Routine |
- 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: Cream cheese at room temperature. Please hold at 41 deg F or below. Dispose of 5 packets of unused after breakfast.
Location: Sales floor
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Make sure employees wash hands before putting on gloves to handle ready to foods.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No bleach for in place sanitizer. Please provide.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counters and in hand sink. Store in approved strength sanitizer solution. Do not place anything in or on hand sink.
Location: Kitchen
|
09/21/2012 | Recheck |
- 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: Cream cheese at room temperature. Please hold at 41 deg F or below. Dispose of 5 packets of unused after breakfast.
Location: Sales floor
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Make sure employees wash hands before putting on gloves to handle ready to foods.
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No bleach for in place sanitizer. Please provide.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counters and in hand sink. Store in approved strength sanitizer solution. Do not place anything in or on hand sink.
Location: Kitchen
|
09/12/2012 | Routine |
| No violation noted during this evaluation. | 02/23/2012 | Routine |
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