| No violation noted during this evaluation. | 07/08/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: The 3 door True prep cooler was 48 f and the food ranged from 45 f-47 f. The 2 door True prep cooler was 45 f and the food was 45 f
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 29-Jun-2015 Correct By: 08-Jul-2015
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07/01/2015 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before or after preparing food. It was observed that the employees were wiping their hands on aprons or wiping clothes.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 29-Jun-2015
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: The walk in cooler was 44 f and food in the walk in ranged from 46-48 f. The 3 door True prep cook line was 46 and the food in the unit ranged from 43-47 f. The 2 door True prep cooler was 48 f and the food in the unit ranged from 44-48 f. The 2 door True prep cooler by fryer was 45 f and the food in the unit ranged from 44-47 f
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 29-Jun-2015
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: There is card board lining shelves in in walk in cooler.
Correction: Provide food contact surfaces that are smooth, easily cleanable, and nonabsorbant.
- FOOD CONTACT SURFACES - SOILED
Observation: Can opener is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoop in basement ice machine was improperly stored on top of ice machine.
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.
- FOOD CONTAMINATION - FOOD PREPARATION
Observation: The sinks of the 4 compartment sink was used for food prep sink. A food prep sink with air gap is present.
Correction: Use proper sink to wash food. Recommend label sink.
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06/22/2015 | Routine | |
| No violation noted during this evaluation. | 07/01/2014 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: -Grilled chicken breast in the prep cooler across from the cook line measure 46°F due to being stored above the load zone. Store below the load zone for proper holding temperatures. Discard chicken due to the length of temperature in the danger zone.
-Large containers of shepards pie, french onion soup, and other items observed at 43 F-44 F due to improper air flow circulation in the cooler. Spread large containers out instead of stacking for proper air flow.
-Cheese in the salad prep cooler measured 45 F. Cheese recently stocked. Place in the cooler after prep to prevent elevated temperatures.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- FOOD CONTACT SURFACES - SOILED
Observation: Clean the following areas:
-Around the bar gun holders
-Can opener blade
-Under the slicer blade
Correction: Maintain food contact surfaces in a clean condition.
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: The handle for the hot water at the kitchen hand sink observed broken.
Correction: Repair handle to insure hot water can properly be used for handwashing. Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: Clean floor drain at bar area.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Install light shield above handwashing sink in kitchen.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
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06/19/2014 | Routine | |
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