| No violation noted during this evaluation. | 11/12/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Feta cheese, sliced tomatoes, and boiled sliced eggs on the salad bar are cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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07/20/2015 | Routine | |
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Dressing Areas and Lockers - Designation (corrected on site)
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
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01/28/2015 | Routine | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Victory 3-door Reach in Refrig.: Yogurt: 40, Victory Reach in Refrig. #6: Cheese: 41, Ham
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced Cheese observed cold holding at improper temperature in the small glass door reach in refrigerator behind the serving line.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the deep fat fryer (cabinet and side exterior surface) has an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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09/11/2014 | Routine | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Victory Reach in Refrig. #6b: Sliced Tomatoes: 40, Victory Reach in Refrig. #4: Sliced Tomatoes: 39, Sausage: 38. Walk in Refrig.: Cooked Pork: 40, Pasta Noodles: 41.
- Physical Facilities in Good Repair
Observation: Wall in the Salad Prep area in the kitchen is not maintained in good repair: coving is missing.
Correction: Replace the missing coving at floor/wall juncture. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor behind the tilt skillet in the kitchen has an accumulation of grime and debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/23/2014 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: POTENTIALLY HAZ FOOD noted not being adequately cooled to prevent the growth of harmful bacteria.See asteriks in temperature chart for particular items
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: PHF's hot holding at improper temperatures See asteriks in temperature chart for specific items.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Light Bulbs Protective Shielding
Observation: Light bulb in dry storage area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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06/06/2013 | Routine | |
Food Temperatures, Continued: Cold Holding: Victory Reach in Refrig.: American Cheese: 40
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment observed with an accumulation of grime and debris:
- Back surface of coffee table in kitchen.
- Door Gasket of produce walk-in refrigerator
- Interior of hot box on service line.
- Bottom cabinet of deep fat fryer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (corrected on site)
Observation: Bowls observed displayed with the food-contact surface facing upward.
Correction: Store bowls with food-contact surface facing downward to prevent contamination prior to use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under the stove in the kitchen observed with an accumulation of grime and/or debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/25/2013 | Routine | |
Food Temperatures, Continued: (Degrees F.) Hot Holding: Steam Table: (Kitchen): Roast Beef and Gravy: 178, Pureed Turkey: 145, Cold Holding: Walk in Refrig: Ham, Whole: 40, Sour Cream: 40, Milk: 41.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Interior of automatic dishwasher: lime build-up observed.
- Interior surface of ice machine
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under the automatic dishwasher and floor behind the deep fat fryers. have an accumulation of grime and/or debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/06/2012 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Gardenburgers and chicken breast sandwiches on service-line are hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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02/10/2012 | Routine | |
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