Re-inspection: Violations corrected except for following; condensation line for walk-in dripping into food, handle for walk-in broken, tartar sauce and pico de gallo at 46 degrees on buffet line, French dressing uncovered in walk-in refrigerator for salads and pasta at 46 degrees in walk-in.
5/2/2011
Towel inside handwash sink
Too many food being prepared at one time
Fish-66 degrees
Shrimp-65 degrees
Mashed potatoes-66 degrees
Chicken dumplings mix-65 degrees
Meat loaf-55 degrees.
10/21/2010
87
Observed employee cup at prep area on prep table that contains soda fountain drink
Discontinue this practice and only have drinks at designated employee area and provide a lid and a straw
Observed empty drinking cup inside designated handwash station
Discontinue this practice and only use this designated handwash station for washing hands
Observed employee drink inside main salad walk-in
Discontinue this practice and only store employee drinks in designated area
Observed area where dessert are held are not cold at 45 degrees
Maintain 45 degrees or below
Add more ice or repair cold storage well
Observed pasta cooling at walk-in refrigerator
Cool all foods with opening or uncovered at top shelf to provide faster cooling with 6 hours at 20 degrees
Observed can opener at prep area unclean with build-up
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