Sep 04, 2014 (Follow-up)

Aug 26, 2014 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  Hand sink in coffee area is used to rinse food contact surfaces. (Corrected On Site)
• Food separated and protected
  Raw chicken is stored directly over ready to eat lettuce in prep area. Raw shelled eggs are stored over ready to eat foods in walk in cooler and in reach in cooler. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Wash, rinse and sanitize are not being followed at dish area. Dishes are being washed and rinsed only. They are not submerging dishes in sanitizer. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Can opener blade unclean. (Corrected On Site)
• Proper hot holding temperatures
  Multiple meats temp below 135 degrees F in hot holding unit and on table tops, counters, and in drawers. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Several foods that were made yesterday are not date marked. Manager confirmed that most of the foods are made fresh daily and therefore they do not date mark a majority of their items. Those foods that are left over from previous days require date marking. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Time as a public health control: procedures & records
  Sandwiches made of potentially hazardous foods (Sprouts, tomatoes, tuna salad, chicken salad, lunch meats) are held out of temperature control on display. No time records are present to indicate time sandwiches were removed from temperature control. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Consumer advisory provided for raw or undercooked foods
  No consumer advisory is present for raw/undercooked eggs served at breakfast. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Chicken salad inside walk in cooler temps above 90 degrees. It is cooling in a deep cambro with a lid. Tomatoes, prepped at room temperature are cooling in deep plastic pans inside walk in cooler. Food items that are prepped in the morning need to be sufficiently cooled using appropriate procedures before placing them into service. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Foods that are not easily recognizable and are out of their original containers are not name labeled.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Boxes of food are stored in the floor in the walk in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Food handler observed wearing bracelet while handling food. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wet wiping cloths are stored inside refrigerators rather than inside sanitizer buckets containing sanitizer solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 03, 2013 (Routine)

• Hands clean and properly washed
  ALL HAND SINKS MUST HAVE SOAP AND DISPOSABLE PAPER TOWELS AT ALL TIMES. IN ORDER TO INSURE PROPER HAND WASHING. (Corrected On Site)
• Proper cold holding temperatures
  ALL COLD FOOD AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL COLD UNITS AND COLD FOOD ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL SALADS AND FRUIT CUPS MUST BE DATED AND LABELED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  ALL FOOD MUST BE ELEVATED 6 INCHES ABOVE THE FLOOR AT ALL TIMES.
• Contamination prevented during food preparation, storage, & display
  RAW CHICKEN MAY NOT BE STORED IN TRASH BAGS. FOOD GRADE BAGS ONLY MUST BE USED.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jul 11, 2013 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  HANDSINK NOT ACCESSIBLE. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(continue to clean gaskets pay attention to front-line service.)Continue to clean interior of ice-machine. (Corrected On Site)
• Food properly labeled; original container
  Label and date all food inside reach-in refrigerators where needed. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  Repair or replace overhead ceiling where needed.

Jul 02, 2012 (Follow-up)

May 21, 2012 (Routine)

• No bare hand contact with ready-to-eat foods or approved
  Employee wrapping pickles with his bare hands (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Handsink inside of the kitchen blocked (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooking time and temperatures
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Turkey and beef brisket inside of the warmer unit below 140 degrees
• Proper hot holding temperatures
  Roasted Turkey and beef brisket below 140 degrees. remove from warmer and reheat to 165 for 15secsHot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  chicken salad on the line above 41degrees/Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  fly strip hanging inside of the kitchen next to the food prep table (Corrected On Site)
• Personal cleanliness
  Manager slicing turkey on the line with no hair restrain (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)