- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No CFPM, scheduled for next Friday.
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01/15/2016 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Establishment does not have a CFPM
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Using water bath for reheating foods.
- Separation from food, equipment, utensils, linens, and single service
Observation: Adhesive spray sitting on freezer next to cracker meal and single use bowls. Picture attached
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Bucket that salad bar drips into is molding. Picture attached
- Test kit provided and used to measure sanitizing solution concentration
Observation: Could not produce test strips for checking concentration of chlorine based sanitizer
- Handwashing aides and devices, use restrictions
Observation: Food equipment sitting on hand sink in ware washing area (picture attached)
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Thawing at room temperature
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Macaroni and cheese sitting in oven at 57 degrees, ribs sitting out at 56 degrees, sliced tomatoes at 47 degrees, put in refrigerator at time of inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked foods/ deli meat not date marked.
- Posting inspection reports
Observation: Inspection report not posted.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Hand sink in bar not operational.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Pork in water bath at 90 degrees, green beans in water bath at 120 degrees, gravy in water bath at 47 degrees - removed to be reheated at time of inspection.
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12/04/2015 | Regular |
| No violation noted during this evaluation. | 12/03/2014 | Follow Up LOC |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Working container of commercially processed steak house potato salad with expiration date of 10/21/14
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Cutting lettuce sitting out on counter at 60.5 degrees.
- Food storage - preventing contamination from the premises
Observation: Lettuce sitting on counter top
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked/prepared foods on site not date marked.
- Disclosure of menu items offered or served raw or undercooked
Observation:
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Cheese slices sitting on top of raw hamburger. Raw steak over container of bread sticks. Raw meat product over cooked product.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dicer soiled. Probe on thermometer and case soiled.
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10/30/2014 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dicer and slicer soiled.
- Bare hand contact with ready to eat foods
Observation:Handling buns, cheese, produce with bare hands.
- Food storage - preventing contamination from the premises
Observation: Sliced cheese sitting on table by grill and on counter.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Sliced cheese out at room temperature 63 degrees
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu items that are cooked to order not identified on menu.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Foods prepared on site not date marked.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Pork in bag in bowl at 123 degrees
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken over tenderloin in reach-in cooler. Raw tenderloin over precooked bacon in refrigerator.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Working container of commercial coleslaw with an expiration date of 9/1/14.
- Posting of a valid license
Observation: License not posted where consumer can view it.
- Posting inspection reports
Observation: Inspection report not posted where consumer can view it.
- When to wash
Observation: No hand washing observed during inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw shell eggs over prodcuce in back reach-in cooler.
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10/09/2014 | Regular |
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