| No violation noted during this evaluation. | 10/14/2014 | 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: 1. Pull out cooler drawers on end cooks line holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below. 2. Salad bar holding potentially hazardous foods between 46 and 50 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cooler drawers
- 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. Pull out cooler drawers on end cooks line holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below. 2. Salad bar holding potentially hazardous foods between 46 and 50 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Buffet
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipe leaking below dish work sink in dish machine room. Repair.
Location: Dish machine area
|
04/16/2014 | 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: 1. Pull out cooler drawers on end cooks line holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below. 2. Salad bar holding potentially hazardous foods between 46 and 50 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cooler drawers
- 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. Pull out cooler drawers on end cooks line holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below. 2. Salad bar holding potentially hazardous foods between 46 and 50 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Buffet
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipe leaking below dish work sink in dish machine room. Repair.
Location: Dish machine area
|
04/09/2014 | 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: 1. Pull out cooler drawers on end cooks line holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below. 2. Salad bar holding potentially hazardous foods between 46 and 50 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cooler drawers
- 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. Pull out cooler drawers on end cooks line holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below. 2. Salad bar holding potentially hazardous foods between 46 and 50 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Buffet
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipe leaking below dish work sink in dish machine room. Repair.
Location: Dish machine area
|
04/02/2014 | Routine |
- 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: 1. Mold on wall and caulk seal at diah machine work table by sprayer. Clean wall and remove mold.
Location: Dish machine area
|
10/07/2013 | 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: 1. Pull out cooler drawers holding cold food items at 45 to 48 deg. F. Hold all cold foods at 41 deg. F or below. Remove all potentially hazardous food items from cooler drawers. 2. Pan of Mac and cheese on top of cold top cooler at 51 deg. F. due to pan being overfilled. Hold all cold foods at 41 deg. F or below. 3. Salad bar holding cold food items at 47 to 49 deg. F Hold all cold foods at 41 deg. F. or below. Remove plastic bar netting from under plates to aid in cooling.
Location: Cook line
Equipment: Cooler drawers
- 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. Pull out cooler drawers holding cold food items at 45 to 48 deg. F. Hold all cold foods at 41 deg. F or below. Remove all potentially hazardous food items from cooler drawers. 2. Pan of Mac and cheese on top of cold top cooler at 51 deg. F. due to pan being overfilled. Hold all cold foods at 41 deg. F or below. 3. Salad bar holding cold food items at 47 to 49 deg. F Hold all cold foods at 41 deg. F. or below. Remove plastic bar netting from under plates to aid in cooling.
Location: Cook line
Equipment: Cold top
- 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. Pull out cooler drawers holding cold food items at 45 to 48 deg. F. Hold all cold foods at 41 deg. F or below. Remove all potentially hazardous food items from cooler drawers. 2. Pan of Mac and cheese on top of cold top cooler at 51 deg. F. due to pan being overfilled. Hold all cold foods at 41 deg. F or below. 3. Salad bar holding cold food items at 47 to 49 deg. F Hold all cold foods at 41 deg. F. or below. Remove plastic bar netting from under plates to aid in cooling.
Location: Dining room
Equipment: Cold top
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sititng out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Ice scoop for ice machine on top of ice machine. Remove and store in approved manner.
Location: Kitchen
Equipment: Ice machine
|
06/06/2013 | 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: 1. Pull out cooler drawers holding cold food items at 45 to 48 deg. F. Hold all cold foods at 41 deg. F or below. Remove all potentially hazardous food items from cooler drawers. 2. Pan of Mac and cheese on top of cold top cooler at 51 deg. F. due to pan being overfilled. Hold all cold foods at 41 deg. F or below. 3. Salad bar holding cold food items at 47 to 49 deg. F Hold all cold foods at 41 deg. F. or below. Remove plastic bar netting from under plates to aid in cooling.
Location: Cook line
Equipment: Cooler drawers
- 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. Pull out cooler drawers holding cold food items at 45 to 48 deg. F. Hold all cold foods at 41 deg. F or below. Remove all potentially hazardous food items from cooler drawers. 2. Pan of Mac and cheese on top of cold top cooler at 51 deg. F. due to pan being overfilled. Hold all cold foods at 41 deg. F or below. 3. Salad bar holding cold food items at 47 to 49 deg. F Hold all cold foods at 41 deg. F. or below. Remove plastic bar netting from under plates to aid in cooling.
Location: Cook line
Equipment: Cold top
- 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. Pull out cooler drawers holding cold food items at 45 to 48 deg. F. Hold all cold foods at 41 deg. F or below. Remove all potentially hazardous food items from cooler drawers. 2. Pan of Mac and cheese on top of cold top cooler at 51 deg. F. due to pan being overfilled. Hold all cold foods at 41 deg. F or below. 3. Salad bar holding cold food items at 47 to 49 deg. F Hold all cold foods at 41 deg. F. or below. Remove plastic bar netting from under plates to aid in cooling.
Location: Dining room
Equipment: Cold top
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sititng out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Ice scoop for ice machine on top of ice machine. Remove and store in approved manner.
Location: Kitchen
Equipment: Ice machine
|
05/30/2013 | 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: 1. Pull out cooler drawers holding cold food items at 56 deg. F. Hold all cold foods at 41 deg. F or below. Remove all potentially hazardous food items from cooler drawers. 2. Pan of Mac and cheese on top of cold top cooler at 51 deg. F. due to pan being overfilled. Hold all cold foods at 41 deg. F or below. 3. Salad bar holding cold food items at 47 to 49 deg. F Hold all cold foods at 41 deg. F. or below. Remove plastic bar netting from under plates to aid in cooling.
Location: Cook line
Equipment: Cooler drawers
- 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. Pull out cooler drawers holding cold food items at 56 deg. F. Hold all cold foods at 41 deg. F or below. Remove all potentially hazardous food items from cooler drawers. 2. Pan of Mac and cheese on top of cold top cooler at 51 deg. F. due to pan being overfilled. Hold all cold foods at 41 deg. F or below. 3. Salad bar holding cold food items at 47 to 49 deg. F Hold all cold foods at 41 deg. F. or below. Remove plastic bar netting from under plates to aid in cooling.
Location: Cook line
Equipment: Cold top
- 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. Pull out cooler drawers holding cold food items at 56 deg. F. Hold all cold foods at 41 deg. F or below. Remove all potentially hazardous food items from cooler drawers. 2. Pan of Mac and cheese on top of cold top cooler at 51 deg. F. due to pan being overfilled. Hold all cold foods at 41 deg. F or below. 3. Salad bar holding cold food items at 47 to 49 deg. F Hold all cold foods at 41 deg. F. or below. Remove plastic bar netting from under plates to aid in cooling.
Location: Dining room
Equipment: Cold top
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sititng out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Ice scoop for ice machine on top of ice machine. Remove and store in approved manner.
Location: Kitchen
Equipment: Ice machine
|
05/22/2013 | Routine |
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. Employee personal items stoerd on dry stock shelving. Remove.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drink gun holder missing drain line at bar. Provide.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water faucet leaking at hand sink in dish machine area. Repair.
Location: Dish machine area
Equipment: Hand sink
|
01/04/2013 | Routine |
- 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: Cook handled raw chicken & did not wash his hands before changing gloves.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Cook was drinking from on open cup (took off the lid to drink). Employee drinks must have both lids & straws.
Location: Cook line
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: There was a gnat in a bottle of alcohol. Discard.
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knives in the holder are soiled.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Bagged Pastas in a lexan pan were 62 after about 1 hour. Be sure to cool pasta to 41 F before wrapping or bagging.
Location: Walk-in cooler
|
08/23/2012 | Recheck |
- 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: Cook handled raw chicken & did not wash his hands before changing gloves.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Cook was drinking from on open cup (took off the lid to drink). Employee drinks must have both lids & straws.
Location: Cook line
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: There was a gnat in a bottle of alcohol. Discard.
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knives in the holder are soiled.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Bagged Pastas in a lexan pan were 62 after about 1 hour. Be sure to cool pasta to 41 F before wrapping or bagging.
Location: Walk-in cooler
|
08/16/2012 | 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: 1) Bagged mushrooms were up to 60 F. Discard.(2) Salad bar temperatures are up to 47-48 F.
Location: Cook line
- 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) Bagged mushrooms were up to 60 F. Discard.(2) Salad bar temperatures are up to 47-48 F.
Location: Buffet
- 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: There is no sanitizer dispensing on the final rinse of bar dish machine. (Sanitizer is empty-none in store). Use the kitchen dish machine until sanitizer is provided. Test machine daily. Do not use without sanitizer.
Location: Bar
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Exterior door was open.
Location: Dining room
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
|
03/21/2012 | Recheck |
- Cold holding (corrected on site)
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) Bagged mushrooms were up to 60 F. Discard.(2) Salad bar temperatures are up to 47-48 F.
Location: Cook line
- 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) Bagged mushrooms were up to 60 F. Discard.(2) Salad bar temperatures are up to 47-48 F.
Location: Buffet
- 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: There is no sanitizer dispensing on the final rinse of bar dish machine. (Sanitizer is empty-none in store). Use the kitchen dish machine until sanitizer is provided. Test machine daily. Do not use without sanitizer.
Location: Bar
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Exterior door was open.
Location: Dining room
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
|
03/14/2012 | 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: 1) Food in the refrigerated drawers (dining room side) are 44-45 F.2) The Cold top (right side) is 44-47 F. Food in the drawers below are 44-46 F.3) Ribs in the reach in cooler below the conveyor oven are 55-70 F.4) Biscuit dough (with cheese) is 54-55 F.5) Baked potatos in the walk in cooler are 58-72 F.6) The pasta & eggs are 47-50 F.
Location: Cook line
- 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) Food in the refrigerated drawers (dining room side) are 44-45 F.2) The Cold top (right side) is 44-47 F. Food in the drawers below are 44-46 F.3) Ribs in the reach in cooler below the conveyor oven are 55-70 F.4) Biscuit dough (with cheese) is 54-55 F.5) Baked potatos in the walk in cooler are 58-72 F.6) The pasta & eggs are 47-50 F.
Location: Cook line
- 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) Food in the refrigerated drawers (dining room side) are 44-45 F.2) The Cold top (right side) is 44-47 F. Food in the drawers below are 44-46 F.3) Ribs in the reach in cooler below the conveyor oven are 55-70 F.4) Biscuit dough (with cheese) is 54-55 F.5) Baked potatos in the walk in cooler are 58-72 F.6) The pasta & eggs are 47-50 F.
Location: Cook line
- 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) Food in the refrigerated drawers (dining room side) are 44-45 F.2) The Cold top (right side) is 44-47 F. Food in the drawers below are 44-46 F.3) Ribs in the reach in cooler below the conveyor oven are 55-70 F.4) Biscuit dough (with cheese) is 54-55 F.5) Baked potatos in the walk in cooler are 58-72 F.6) The pasta & eggs are 47-50 F.
Location: Kitchen
- 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) Food in the refrigerated drawers (dining room side) are 44-45 F.2) The Cold top (right side) is 44-47 F. Food in the drawers below are 44-46 F.3) Ribs in the reach in cooler below the conveyor oven are 55-70 F.4) Biscuit dough (with cheese) is 54-55 F.5) Baked potatos in the walk in cooler are 58-72 F.6) The pasta & eggs are 47-50 F.
Location: Buffet
- 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: There is no sanitizer detected on the final rinse of the bar dish machine. Do not use until it dispenses 50 ppm chlorine.
Location: Bar
Equipment: Dishmachine
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: There are molded lemons in the walk in cooler. Discard.
Location: Walk-in cooler
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: Some trashcans are heavily soiled.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1) Do not wrap ribs hot. Cool ribs to 41 F before wrapping.2) The baked potatoes are on a tray picked too close.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1) Do not wrap ribs hot. Cool ribs to 41 F before wrapping.2) The baked potatoes are on a tray picked too close.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
|
12/05/2011 | Recheck |
- 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) Food in the refrigerated drawers (dining room side) are 44-45 F.2) The Cold top (right side) is 44-47 F. Food in the drawers below are 44-46 F.3) Ribs in the reach in cooler below the conveyor oven are 55-70 F.4) Biscuit dough (with cheese) is 54-55 F.5) Baked potatos in the walk in cooler are 58-72 F.6) The pasta & eggs are 47-50 F.
Location: Cook line
- 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) Food in the refrigerated drawers (dining room side) are 44-45 F.2) The Cold top (right side) is 44-47 F. Food in the drawers below are 44-46 F.3) Ribs in the reach in cooler below the conveyor oven are 55-70 F.4) Biscuit dough (with cheese) is 54-55 F.5) Baked potatos in the walk in cooler are 58-72 F.6) The pasta & eggs are 47-50 F.
Location: Cook line
- 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) Food in the refrigerated drawers (dining room side) are 44-45 F.2) The Cold top (right side) is 44-47 F. Food in the drawers below are 44-46 F.3) Ribs in the reach in cooler below the conveyor oven are 55-70 F.4) Biscuit dough (with cheese) is 54-55 F.5) Baked potatos in the walk in cooler are 58-72 F.6) The pasta & eggs are 47-50 F.
Location: Cook line
- 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) Food in the refrigerated drawers (dining room side) are 44-45 F.2) The Cold top (right side) is 44-47 F. Food in the drawers below are 44-46 F.3) Ribs in the reach in cooler below the conveyor oven are 55-70 F.4) Biscuit dough (with cheese) is 54-55 F.5) Baked potatos in the walk in cooler are 58-72 F.6) The pasta & eggs are 47-50 F.
Location: Kitchen
- 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) Food in the refrigerated drawers (dining room side) are 44-45 F.2) The Cold top (right side) is 44-47 F. Food in the drawers below are 44-46 F.3) Ribs in the reach in cooler below the conveyor oven are 55-70 F.4) Biscuit dough (with cheese) is 54-55 F.5) Baked potatos in the walk in cooler are 58-72 F.6) The pasta & eggs are 47-50 F.
Location: Buffet
- 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: There is no sanitizer detected on the final rinse of the bar dish machine. Do not use until it dispenses 50 ppm chlorine.
Location: Bar
Equipment: Dishmachine
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: There are molded lemons in the walk in cooler. Discard.
Location: Walk-in cooler
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: Some trashcans are heavily soiled.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1) Do not wrap ribs hot. Cool ribs to 41 F before wrapping.2) The baked potatoes are on a tray picked too close.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1) Do not wrap ribs hot. Cool ribs to 41 F before wrapping.2) The baked potatoes are on a tray picked too close.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
|
11/28/2011 | Recheck |
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