- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- In use food dispensing utensils improperly stored
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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11/10/2015 | Inspection | Discussed cooling items with the lids off. Discussed cooking/hot holding of prime rib. Discussed storage of employee food items. Discussed hand washing and glove use. Discussed ill food worker policy. |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- In use food dispensing utensils improperly stored
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Wiping cloths dirty, not stored properly in sanitizing solutions
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08/21/2015 | Inspection | Observed accurate probe and digital thermometer at facility. Discussed organization of freezer- raw products not to be stored above ready to eat item or above items with lower cooking temperatures. |
| No violation noted during this evaluation. | 07/27/2015 | Re-Inspection | Observed accurate probe thermometer. Hotdogs in steamer unit temped at 148dF. Hotdogs in refrigerator temped at 38dF. Observed cooled meat sauce in 2 door cooler. Discussed cooling procedures with employee, who stated that leftover meat sauce is normally taken down to main kitchen to be cooled and fresh meat sauce is brought up to half-way house each day. Discussed using an ice scoop vs. plastic single service cup for ice. Ice is for cold holding not drink ice. |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- In use food dispensing utensils improperly stored
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Insects, rodents present
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07/10/2015 | Inspection | Discussed hand washing between glove changes. |
| No violation noted during this evaluation. | 11/18/2014 | Re-Inspection | Violations 11a, 11b and 11d corrected from previous inspection. Facility has obtained test strips for quat sanitizer, adequate concentration of sanitizer was present in bucket with wet wiping cloth (per facility's test strips), and ice machine has been cleaned. Refrigerated drawers in the kitchen are only used for the storage of non-potentially hazardous items. Discussed with operator proper thawing procedures (in walk-in cooler or cold-holding unit or under running water). Also discussed storage of employee drinks. Discussed with operator using metal inserts instead of plastic inserts in sandwich make unit across from cook line and/or storing items below the lip of the insert to ensure that items are held at 45 dF or less. |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non food contact surfaces of equipment not clean
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09/10/2014 | Inspection | Discussed with operator hand-washing and avoiding barehand contact with ready-to-eat foods, including fruit garnishes for the bar area. Discussed using pre-chilled ingredients to make tunafish. Discussed keeping level of the food below the lip of inserts in make-units. Discussed using metal inserts instead of plastic inserts in make-units as necessary. TTOC for repair of drawer refrigeration unit is 2 weeks (9/24/14). Contact CCHD with any problems/questions. |
| No violation noted during this evaluation. | 08/04/2014 | Inspection | No violations observed at time of inspection. Facility serving hot dogs today. Hot dogs in steamer temped at 180 dF. Potentially hazardous items (hot dogs, deli meats, tuna salad, etc.) in cold-holding-unit temped at <43 dF. Discussed hand-washing and avoiding barehand contact with ready-to-eat foods with operator. |
| No violation noted during this evaluation. | 08/04/2014 | Inspection | No violations observed at time of inspection. Temperature of cheese in cold-holding-unit was 42 dF. Accurate probe thermometer available. Demonstrated calibration of probe thermometers. Discussed hand-washing and avoiding barehand contact with ready-to-eat foods. Discussed concentration of sanitizing solution. Demonstrated use of sanitizer test strips. |
| No violation noted during this evaluation. | 12/05/2013 | Re-Inspection | Conducted a re-inspection due to previous inspection report of April 10, 2013. Kitchen floor near dish machine area has been repaired- Corrected. |
| No violation noted during this evaluation. | 08/09/2013 | Inspection | Checked hot-held potentially hazardous foods- Hot dogs- +168 degrees F; meat sauce- + 160 degrees F. |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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08/09/2013 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
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04/10/2013 | Inspection | Facility to contact service repair company to correct interior cold-holding temperature of kitchen drawer refrigerated storage unit used to store cold TCS potentially hazardous foods. Please contact health department for a re-inspection when this unit has been repaired. Regarding section of kitchen floor, a time table of compliance date of December 1, 2013 to repair kitchen floor. Will conduct a re-inspection after this date to determine compliance. |
| No violation noted during this evaluation. | 08/15/2012 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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08/15/2012 | Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/27/2012 | Inspection | |
- In use food dispensing utensils improperly stored
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07/14/2011 | Inspection | |
- In use food dispensing utensils improperly stored
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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07/14/2011 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/24/2011 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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07/08/2010 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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07/08/2010 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/03/2010 | Inspection | |
- In use food dispensing utensils improperly stored
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07/10/2009 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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07/10/2009 | Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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06/17/2009 | Inspection | |
- Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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11/04/2008 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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08/12/2008 | Inspection | |
- Non food contact surfaces of equipment not clean
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Wiping cloths dirty, not stored properly in sanitizing solutions
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08/12/2008 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- In use food dispensing utensils improperly stored
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11/08/2007 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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08/08/2007 | Inspection | |
- Hot, cold running water not provided, pressure inadequate
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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05/08/2007 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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11/15/2006 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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09/22/2006 | Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Insects, rodents present
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08/15/2006 | Inspection | |
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