- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Underside of shelves in walkin cooler closest to basement stairs noted with mold growth. Area above grill (vents) and front face of grill noted with grease buildup. Grease dripping.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Regularly clean these areas.
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01/19/2016 | Routine | |
| No violation noted during this evaluation. | 11/13/2014 | Re-inspection | |
- Critical: COOLING
Observation: Cooked chicken soup in cooler is not cooling properly and is at 74 °F after 2 1/2 hours (Baked potatos in cooler at 124 deg after 20 min, these were moved to freezer) .
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. Make sure staff is aware of proper cooling and how food shall be placed in coolers, to optimize cooling times.
- Critical: DATE MARKING - DISPOSITION
Observation: Cooked meatloaf in cooler dated as October 28th. Employee stated date was wrong, it should have been dated November 1. Cooked chicken in walkin cooler dated October 28th. (Product was still partially frozen) Employee indicated it was pulled to thaw. Producte was made and frozen on 28th. Several items in back salad area missing dates. Employees when switching out containers of product, did not transfer date sticker.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- Critical: FOOD CONTACT SURFACES - FREQUENCY
Observation: Spatulas on grill and various other utensils used with potentially hazardous food (temperature controlled for safety) not cleaned after 4-hours.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: Covers for food containers noted cracked and no longer easily cleanable. Cutting board in front waitress prep area in need of replacement in future. Also consider repairing areas on cooler that are duct taped or at minimum replace duct tape.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Various foods in various coolers were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Round cups noted in several items being used as a dispensing utensil. Chocolate chips, pecans, bulk items in salad prep area.
Correction: Provide dispensin utensils that have handles on them. 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. Correct By: 04-Nov-2014
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Underside of shelves in both walkin coolers noted with mold growth. Grease buildup noted under grill line and between grill and fryers.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
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11/04/2014 | Routine | |
| No violation noted during this evaluation. | 09/23/2013 | Pre-inspection Follow Up | |
- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES
Observation: Single-use gloves are not discarded between cracking raw eggs and handling cooked bacon, etc. Establishment last year did not wish to apply for bare hand exception.
Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Correct By: 18-Sep-2013
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of shelves in both walk in coolers are noted soiled. Mold growth observed on underside of shelves.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 18-Sep-2013
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor under the dishmachine noted with slimy water standing in corner. The metal bin that clean scoopers are stored in noted with food debris in it.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 18-Sep-2013
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09/11/2013 | Routine | |
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