| No violation noted during this evaluation. | 12/11/2015 | Follow-up | |
Great job using time as a public health control effectively, and using cooling logs. Great job hand washing.
Will ensure facility receives a copy of 2016 ServSafe class schedule when it is made available.
Left employee health handout- please post in a location where employees can see it.
Left consumer advisory handout.
**Reminder to please ensure food is covered in freezer to prevent miscellaneous sources of contamination. Also ensure hanging thermometers are provided in all refrigeration units in the warmest part of the unit (near the front) so holding temperatures can be easily monitored by all employees.
Will follow up with facility about consumer advisory.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: There is no consumer advisory posted on dinner menu to inform customers of the risks of eating raw/undercooked animal product.
Correction: Add consumer advisory to menu. Left handout with information on this.
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12/08/2015 | Routine | |
| No violation noted during this evaluation. | 03/25/2015 | Follow-up | |
Fix ceiling tile in kitchen, keep kitchen door closed to outside. You may provide an intact screen door in order to keep door open.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in touching of plates of food after touching dirty dishes.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Temperature, Cooking - Raw Animal Foods*
Observation: Cook was cooking raw chicken at grill with no food thermometer to check if chicken was cooking to proper internal temperature.
Correction: A working food thermometer needs to be placed in grill area for cook to check if PHF are cooked to proper internal temperature to ensure bacteria from chicken is killed in the cooking process.
- Cooling Methods
Observation: When cooks were questioned on cooling methods they could not provide the proper cooling times and temperatueres
Correction: Staff must be knowlegeable on times and temperatures for proper cooling of foods. Cooling handout left with staff and cooling log.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: raw steak was sitting in top portion of prep unit in front of grill out of temp. Homemade ranch dressing and blue cheese dressing were being held at the salad bar out of cold holding temp
Correction: PHF for cold holding must be held at 41 degrees or below to prevent bacterial growth
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03/12/2015 | Routine | |
| No violation noted during this evaluation. | 10/21/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Walk in unit is not holding foods at proper cold holding temperatures. Pork chops at 47 degrees, raw chicken at 48 degrees, ribeyes steaks at 42 degrees. sliced tomatoes on low boy are at 45 degrees.
Correction: call for repair of walk in to hold foods at 41 degrees or less. move foods to working refrigeration area. Put sliced tomotoes in smaller containers, temp after two hours and rotate product into refrigeration under low boy.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: No test strips provided to test level of sanitizer
Correction: provide test strips for testing. Left owner with a bottle of test strips until repair of machine.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: dishwasher uses chemical sanitization and there was no reading on test strips of any sanitizer being used
Correction: call for repair of machine. Use compartment sink for sanitizing dishes until fixed. Had employee set up sanitizing sink and tested with bleach strips to read 50-100ppm
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10/09/2014 | Routine | |
Facility was clean and well maintained. Food was at the appropriate temperature.
No violation noted during this evaluation. | 08/02/2013 | Follow-up | |
Walk-in cooler not working properly. Will recheck.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the walk-in cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Sanitizer solution was empty.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the food prep area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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08/01/2013 | Routine | |
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