Jun 04, 2014 (Follow-up)

May 27, 2014 (Routine)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper eating, tasting, drinking, or tobacco use
  Employee drinks from open cup inside the kitchen. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Food contact surfaces (metal pans, slicer, metal bowls, can opener, etc) not clean to sight and touch. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  Hot food item (sausages) held at improper temperature(s) in the hot holding unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food items (potatoes, turkey, tuna salad, chopped lettuce) held at improper temperature(s) at the salad bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food items (beef patties and potato patties) held at improper temperature(s) (at room temperature) behind serving counter. . (Corrected On Site)
• Proper date marking & disposition
  Foods that have been prepared on site and held in the walk-in refrigerator not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Ready-to-eat foods were being cooled down in open salad bar. Internal temperature(s) of those foods have been measured at visit and found to be above the required 41 degree F at the salad bar. Manager has been educated about proper cooling techniques. Highly recommended to use the walk-in units to cool down foods that need time and temperature control for safety. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Foods in their container stored on floor in walk-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Soiled wiping cloth observed stored on countertop at room temperature, dry, between uses. Inspector demonstrated to manager and other kitchen employees how to set up sanitizer solution to keep wiping cloths in between uses. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Plastic bucket holding cleaned food contact surfaces has been stored on top of the mop sink and exposed to splash contamination from the mop sink. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Cleaned utensil such as metal bowls were not stored face down or covered. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• 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)
• Nonfood-contact surfaces clean
  Deep fryer edges, oven external surfaces, exhaust hood, shelving units and other non-food contact surfaces not cleaned on regular basis to preclude accumulation of solids. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  No air gap has been provided between the flood rim of the 3-compartment sink and tip of the spray hose. The spray hose was hanging inside the 3-compartment sink at visit. (Corrected On Site)

Dec 02, 2013 (Follow-up)

Nov 22, 2013 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  ALL EMPLOYEES MUST DRINK FROM A CLOSED CONTAINER IN THE FOOD PREP AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  CAN OPENER AND BASE CONTAINED FOOD PARTICLES AND DEBRIS AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD FOOD ITEMS AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS UNIT AND DISCARDED IF FOUR OR MORE HOURS HAVE PASSSED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL ITEMS IN THE WALK IN UNIT MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Oct 22, 2012 (Follow-up)

Oct 15, 2012 (Routine)

• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s). (Corrected On Site)
• Proper date marking & disposition
  Observed food storage containers not date marked in walk in cooler and refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  Food handler not wearing hair restraint. (Corrected On Site)
• Nonfood-contact surfaces clean
  Unclean non food contact surfaces such as, shelvings, and hood over cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Adequate lighting not provided in side walk in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)