October 16, 2009 (Follow-up)

Violations:

• 2310 B - Repeat Handsink in coffee area is being used as a dump sink.
  Handwashing only.
• 3170 - Repeat Shelf under handsink in coffee area is deteriorated.
  Replace.

September 28, 2009 (Routine)

Violations:

• 2310 B - The handsink in the coffee area is being used as a dump sink.
  Handwashing only in this sink.
• 0820 A 2 - Critical Milk and half/half were 46 degrees in the small refrigerator in the coffee area. Should be<41 degrees.
  Called for repair-limit amount in unit.
• 1320 - Thermometer could not be found in coffee refrigerator.
  Provide and check temperature.
• 1770 C - Black mold on refrigerator and freezer gaskets in chicken room.
  Clean.
• 3180 - Floors dirty in dishwashing room and under sink in chicken room. Dust on ceiling and walls in pizza area.
  Clean.
• 3170 - Crack was found on inside surface of chef's walk-in cooler door. The shelf under the handsink in the coffee area is deteriorated.
  Replace. Replace.
• 2890 - Lights not shielded in salad place prep area.
  Provide shielding.

June 12, 2009 (Follow-up)

Comments:
Dishmachine working properly. Violation corrected.

June 04, 2009 (Follow-up)

Violation: 1890 - Critical Repeat After running the dishmachine 6 times, the wash cycle did not reach 150 degrees. Temperature test strip did not change.
Repairman was out and said that it was running ok.

May 29, 2009 (Risk Factor Assessment)

Violation: 1890 - Critical Temperature test strip did not change color due to wash temperature being 140 degrees.
Should be 150 degrees. Final rinse temperature was good, >180 degrees. Use 3 compartment sink until repaired.

February 17, 2009 (Follow-up)

Comments:
Fried chicken cook temperature was above 175 degrees. Temperatures were checked. It took putting the breast back in the oil 2 more times to get proper temperatures.

February 06, 2009 (Follow-up)

Violation: 0700 - Critical Repeat Chicken breast that was taken out of fryer was 148 degrees. The employee checked the front breast on the top rack and the temperature was >180 degrees. I asked him to pull another rack of breast out and checked the temperature of the largest breast. I also cut the breast open and the middle was raw.
Employees must check the largest breast and must check the middle of the meat.

January 28, 2009 (Risk Factor Assessment)

Violation: 0700 - Corrected During Inspection Critical Chicken breast that were taken out of fryer were 148 degrees. Smaller breasts were checked with thermometer and were properly cooked.
Cook temperatures should be done on the large pieces to determine if they are properly cooked. Corrected by putting back into fryer. (Temperatures were checked with EHS thermometer and cook's thermometer).

October 22, 2008 (Follow-up)

Violation: 3170 - Repeat Flooring torn in several places in chicken room and pizza area.
Repair.
Comments:
Crab cakes 38 degrees, seafood salad 39 degrees.

October 01, 2008 (Routine)

Violations:

• 0820 A 2 - Critical Chicken, crab cake mix and other products in the grill refrigerated drawere were 46 degrees. Salad bar items (chicken and seafood salad, etc) were 45 degrees.
  Should be 41 degrees. Should be 41 degrees. Refrigeration called for both.
• 1320 - Thermometer not in every refrigeration unit.
  Provide.
• 0650 - Raisins and cranberries on the salad bar were not protected from contamination.
  Provide protection.
• 1570 - Shelves rusting in salad bar prep unit.
  Replace.
• 1770 C - Grease and debris in chicken hot holding unit.
  Clean and sanitize.
• 3170 - Flooring torn in several places in chicken room and pizza.
  Repair.
• 3180 - Floors in the chicken room were filthy. Sink and spray nozzle in chicken room were filthy. Dust around ceiling vents.
  Clean all areas.

Comments:
Note: handsink doesn't appear to be used in salad bar prep area.

April 09, 2008 (Critical Procedures)

Violation: 0820 A 2 - Corrected During Inspection Critical Pizza sausage was 50 degrees in the top of the unit.
Repairman called. Product was blocking airflow so product was moved.

October 29, 2007 (Critical Procedures)

Violation: 0160 - Corrected During Inspection Critical Two male employees did not change gloves or wash hands after putting on beard nets and touching their faces.
Corrected by instructing them to change gloves and wash hands.

September 10, 2007 (Follow-up)

Violations:

• 3170 - Repeat 9/10/07-flooring missing in chicken room.
  9/10/07-floor is scheduled to be replaced.
• 3170 - Repeat Flooring missing under fryers.
  Repair.

August 01, 2007 (Routine)

Violations:

• 0470 - Critical Raw tuna was stored above cooked shrimp and raw shelled eggs were stored with lettuce and sandwich wraps in the chefs walk-in cooler.
  Store raw product under ready to eat foods.
• 0700 - Corrected During Inspection Critical Repeat Chicken breast out of fryer after being cooked for more than 16 minutes was 122-132 degrees.
  Corrected by putting back into fryer.
• 1770 C - Dried breading and grease on cart next to breading station.
  Clean.
• 2190 - No hot water at salad bar handsink.
  Provide hot water.
• 2310 - Critical Salad prep handsink is not easily accessible and it had a basket in it.
  Sink must be accessible at all times.
• 3170 - Flooring missing under fryers.
  Repair.

April 27, 2007 (Critical Procedures)

Violations:

• 0700 - Corrected During Inspection Critical Did temperature checks on salmon with chef-discovered large (thick) pieces also undercooked.
  Chef removed pieces >145 degrees and finished cooking larger pieces.
• 0700 - Corrected During Inspection Critical Raw chicken deep fried was 121 degrees (large breasts).
  Corrected by continuing frying to 165 degrees or more. Make sure to slowly move thermometer through thickest part of food to "catch" cold spots.
• 0800 - Critical Lasagna in walk-in refrigerator (cooked today) was still 90 degrees after cooling >2 hours-had been placed in blast chiller before moved to walk in.
  Correct by cooling hot PHF from 140-70 degrees in 2 hours or less then from 70 to 41 degrees in the next 4 hours.
• 0800 - Corrected During Inspection Critical Pan of taco meat in drawers at grill was 80 degrees.
  Corrected by cooling product to 41 degrees before placing it back into the drawers.

January 24, 2007 (Critical Procedures)

Violations:

• 0820 - Critical Chicken pot pies were 56 degrees, asian cole slaw 55 degrees, chicken fingers 48 degrees, shrimp 48 degrees in display case.Some of these foods (pot pie and cole slaw) were made today and may not have been cooled properly before placed into display case but the chicken fingers and shrimp are received as they are displayed.Air temp in this case was 38-41 degrees.
  Correct by repairing case and using it in manner that ensures food is held at 41 degrees or less. Make sure food is 41 degrees or less before placing it into display case.
• 0850 - Critical Time is used as control for some PHF's that don't hold temperature well (pizza, chicken wings, and tenders) but there is no record of holding times available.
  Correct by recording the expired time of PHF that is held at temperature between 41 and 135 degrees.

Comments:
Great job using thermometers-recommend at least 1 digital or thermocouple unit.

October 10, 2006 (Routine)

Violations:

• 0800 - Critical Pan of crab cakes in cabinet in walk in were 88 degrees, another pan was 74 degrees.
  Cool to 70 degrees or less in blast chiller before moving to walk in. Recommend removing doors from cabinet or getting racks (open) to cool hot food.
• 0820 - Corrected During Inspection Critical Rice in warmer is 102 degrees.
  Product was discarded. Correct by holding hot food 140 degrees or more after cooking or reheating.
• 1570 - Rice cooker/warmer latch is broken.
  Must be repaired or replaced.
• 1570 - Refrigerator drawer handles are broken and create a hard to clean place that hands touch often.
  Fix these drawer handles so they are cleanable.
• 3180 - Floor in dishroom not clean.
  Correct by cleaning.
• 3270 - Fly in pizza display.
  Correct by eliminating flies. You can swat and sanitize if necessary during operation hours.

Comments:
Employees avoid bare hand contact with RTE food.

July 07, 2006 (Critical Procedures)

Comments:
Employees avoid bare hand contact with RTE food.

January 03, 2006 (Critical Procedures)

Comments:
No bare hand contact with RTE food.

September 20, 2005 (Routine)

Violations:

• 0480 - Oil bottle (spray) not labeled.
  Label.
• 0820 - Critical Cantelope, tabbouleh, feta and potato salad at salad bar between 49-55 degrees.
  Keep cold PHF<41 degrees or use time controls.
• 0820 - Critical Chipped beef/gravy in hot food display/holding unit was 115 degrees.
  Keep hot food >140 degrees during holding.
• 1570 - Handles on refrig drawers broken.
  Replace handles.
• 1770 A - Critical Old date labels not completely cleaned off food containers before reuse.
  Completely remove date labels when cleaning.
• 1770 A - Critical Potato breader not clean.
  Clean and sanitize before reuse.
• 1770 C - Utensil container (on shelf across from hot food service area) not clean.
  Clean.
• 3045 - Corrected During Inspection No handwash sign at handsink in chicken room.
  Provide.
• 3180 - Floor not clean in dishroom.
  Clean.
• 3270 - Cabinet under salad bar is water damaged and in poor condition and wet creating harborage/breeding area for drain flies.
  Replace salad bar.

June 16, 2005 (Critical Procedures)

Violations:

• 0340 - Critical Large refrig drawer unit across from grill was 53 degrees (shrimp 53 degrees, ham 52 degrees, chicken 57 degrees).
  Shrimp and ham discarded. Chicken had been cooked and cut this am-moved to blast chiller. Repair refrig.
• 1890 - Corrected During Inspection Critical Quat not dispensing properly at 2 sinks.
  Corrected both to dispense 200 ppm quat-check sanitizer concentration with test papers.

February 17, 2005 (Critical Procedures)

Comments:
Employees avoid bare hand contact with RTE food.

November 18, 2004 (Critical Procedures)

Comments:
Gloves and utensils used to prevent bare hand contact with RTE food.

August 09, 2004 (Routine)

Violations:

• 2260 - Critical Hose in washroom not protected.
  Provide backflow device on hot water ine if used. Turn off water and depressurize hose after use.
• 1100 - Critical Vegetable slicer over three bowl sink. Unable to disassemble for cleaning and sanitizing.
  Replace unit with one that is easy to maintain.
• 3180 - Various areas of floor need cleaning.
  Clean all surfaces under all equipment.

July 10, 2003 (Routine)

Violations:

• 0550 - Low or no sanitizer in storage containers.
  Replace as needed.
• 0480 - Containers used for food storage had no labels.
  Label.
• 1150 - Grease pans need cleaning.
  Clean.
• 3340 - Critical Many chemical bottles stored at various locations.
  Store centrally.
• 1570 - Mold under fountain self dispenser.
  Clean.
• 3180 - Floor needs cleaning.
  Clean.