| No violation noted during this evaluation. | 04/01/2016 | Follow Up | |
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER (corrected on site)
Observation: Raw ground beef over raw pork in cookline meat coolerand chirizo stored over pork roast in Walk in Cooler.
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of decending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: BBQ chicken on the buffet line was hot held at 101-125°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Discarded chicken and replaced pan.
- FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES (repeated violation)
Observation: Water temperature for the sanitization rinse in the [brand] high temperature warewashing machine is at 150.1° F.
Correction: Adjust the water temperature so the hot water is between 185 and 194 °F. or have the unit serviced immediately. All dishes will be sanitized using the 3 compartment sink until serviced.
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03/30/2016 | Routine | |
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods are observed for chili.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Chili reheated to 165F
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01/04/2016 | Re-inspection | |
| No violation noted during this evaluation. | 12/28/2015 | Follow Up | |
| No violation noted during this evaluation. | 10/08/2015 | Re-inspection | |
- Critical: FOOD CONTACT SURFACES - FREQUENCY (corrected on site)
Observation: Can opener was soiled with food accumulation.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours.
- FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES (repeated violation)
Observation: The rinse temperature is only getting the surface of the utensil to 153° F.
Correction: HAve the dishmachine service to increase the rinse water to make surface of the utensil to reach 160 °F.
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10/07/2015 | Routine | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands before donning gloves.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER (corrected on site)
Observation: Raw hamburger stacked atop raw steaks, Raw Turkey stacked atop raw pork.
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of decending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.
- Critical: COOLING (corrected on site)
Observation: Pasta is not cooling properly and is at 80°F after 1 hour and 55 mintues.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Pasta was returned to the steamer and reheated to 177.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Baked potatoes were holding at 86°F. Baked and fried chicken were holding at 114 F.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Food was discarded.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Foods in the East end Food Prep Cooler were cold held at 56F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. All PHF was discarded and service was called.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of cooking temperatures, Hot hold, and reheating temperatures.
Correction: The person in charge shall obtain training or training materials in the areas of [items] so they are able to demonstrate knowledge and train employees on proper food safety practices.
- FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES (corrected on site)
Observation: Water temperature for the sanitization rinse in the Ecolab high temperature warewashing machine is at 150°F.
Correction: Adjust the water temperature so the hot water is between 180 and 194 °F. or have the unit serviced immediately. Food establishment shall cease operations unless alternative warewashing is available.
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed in the dry storage area.
Correction: Provide approved beverage container in food preparation area.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Utensils found stored in the food.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Employee Unisex bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
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09/04/2015 | Routine | |
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items. Operator ordered them during the inspection.
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03/26/2015 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling raw onions with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Potatoe salad in Walk in (salad) was not date marked. All other items were date marked
Correction: The item was made today and it was date marked during the inspection.Date mark and use it within 7 days. Correct By: 05-Dec-2013
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of the ice makers are soiled.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
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12/05/2013 | Routine | |
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