- Pancake batter at 52 degrees F
- Clean the open top freezer (right side of galley).
- Clean the interior of the food warmers.
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11/16/2015 | 92 |
- Cole Slaaw at 45 degrees F. potentiall Hazardous Foods (PHF) in the reach in cooler will be moved or placed on ice.
- Protect food from contamination by storing food in packages, covered containers, or wrappings. Cover food items stored in the warmers.
- Provide a thermometer for the reach in refrigerator in the kitchen
- Clean reach in freezers and replace gaskets as needed.
- Food storage inserts must be in good repair.
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09/03/2015 | 85 |
- Three flats of whole shell eggs at 50 degrees F stored on the counter next to the grill without a time label indicating when the temperature of the eggs rose above the cold hold temperature. Maintain written procedures at the establishment to ensure compliance for procedures using time as a Public Health Control.
- Ensure that all refrigeration units have thermometers. Provide thermometers for the small counter top refrigerators in the kitchen and the glass door refrigerator in the waitress area.
- Equipment food-contact surfaces and utensils not clean to sight and touch.
- Food contact equipment must be in good repair. Utensil(s) and storage containers must be in good repair and have smooth, easily cleanable surfaces.
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03/16/2015 | 90 |
- Potentially Hazardous food not at required temperature in cooling unit. Chicken salad portions ar 44 degrees F. Portions were discarded.
- 229.163 (h) (8) before gloves.Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and before donning gloves for working with food. Cook was observed not washing hands before donning gloves.
- Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- Ready-to-eat, PHF may be held out of temperature control if they are marked with a discard time. Maintain written procedures at the establishment to ensure compliance.
- Install an air gap of two times the diameter of the drain line between the food handling equipment and the sewer line. Provide an adequate air gap for the ice bins.
- Utensil(s) and storage containers must have smooth, easily cleanable surfaces and be in good repair.
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10/27/2014 | 77 |
- 229.163 (n) (2) (A) closed beverage container. Ensure that all employee personal drinks are stored in separate areas in coolers/away from food being served-prepared.
- 229.165 (m) (1) (A)not clean. Cutting board not in good repair. Cutting board must have a smooth clean mold free surface.
- 229.165 (m) (1) (A)not clean. Ensure that interior of ice machine is porperly cleaned removing all mold/mildew accumulation.
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07/18/2013 | 93 |
- Shell eggs not treated to destroy salmonella was stored above 45?F. Observed eggs holding on counter at 75 degrees; employees not able to specify amount of time left out.
- 229.167 (p) (5) improper use of sinks. Employee dumping drinks in hand sink Use this sink is for handwashing only.
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02/29/2012 | 91 |
- 229.164 (v) (5)Can Foods - damaged, etc.. Dented can foods. Check all can foods for dents as to prevent contamination.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.165 (k) (14) (A)chlorine solution. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Have proper Ph and time for sanitizing.
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02/28/2011 | 90 |
- Please provide for all heavily dented canned goods (on seam or rim) to be removed from shelving, and/or separated from canned goods in sound condition.
- (a). Please provide for all potentially hazardous foods to be properly stored to prevent cross-contamination, and as a critical control point. Observed raw eggs stored over lettuce, and other ready to eat foods. (b). Please provide for all foods stored (dry & refrigerated) to be properly covered to prevent contamination.
- Please provide for all toxic materials to be properly labeled, and properly stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by locating the poisonous or toxic materials in an area that is properly spaced, and not above food, equipment, utensils, linens, and single-service or single-use articles.
- (a). Please provide for all non-food contact surfaces and food contact surfaces to be maintained clean and sanitary. (shelving, grease & soil accumulation behind, under, and on the sides of all major cooking equipment. (b). Please provide for in-use utensils to be properly stored on a clean and sanitary surface; shall not be stored on the sides, and crevices of equipment. (c). Please provide for all equipment to be in good repair, free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. (d). Please ensure equipment food-contact surfaces and utensils used with potentially hazardous foods are cleaned throughout the day (at least every four hours). (e). Please provide for sanitizing solutions to be at proper concentration 50-100 ppm to be an effective sanitzer for food contact surfaces.
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05/07/2010 | 86 |
| No violation noted during this evaluation. | 05/01/2009 | 100 |
| No violation noted during this evaluation. | 10/07/2008 | 97 |
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