| No violation noted during this evaluation. | 03/06/2015 | Physical Recheck |
| No violation noted during this evaluation. | 03/02/2015 | Follow Up LOC |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Chili, Cooked Ribs, Chicken Breasts, Alfredo Sauce, Graziano, Roast Beef, Pulled Pork (dated 1/8/15), Cheddar Cheese, Sliced Turkey, Black Bean Salsa, Pepper Jack Cheese, Fontina Sauce, Ribs, Meatballs, Sliced and Chopped Tomatoes, Ham, Spinach, Leaf Lettuce, Chicken Wings, Sausage Gravy, Egg mixture, Corn, Pasta not date marked - disposed of - corrected on site.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Canadian Bacon (package open) not date marked - disposed of - corrected on site.
- Using a handwashing sink- operation and maintenance
Observation: Spoon laying in the Handwash sink at the end of the Cook's line - corrected on site.
- 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: Sausage at 128 degrees - disposed of - corrected on site.
- Food storage containers identified with common name of food
Observation: Chili, Cooked Ribs, Chicken Breasts, Alfredo Sauce, Graziano, Roast Beef, Pulled Pork, Cheddar Cheese, Sliced Turkey, Black Bean Salsa, Pepper Jack Cheese, Fontina Sauce, Ribs, Meatballs, Sliced and Chopped Tomatoes, Ham, Spinach, Leaf Lettuce, Chicken Wings, Sausage Gravy, Egg mixture, Corn, Canadian Bacon (package open), Pasta not labeled - disposed of - corrected on site.
- 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: Baked Potatoes wrapped in aluminum foil in the walk-in cooler at 43 degrees, Sausage on the Cook's line at 49 degrees, Ham at 50 degrees, Mushrooms at 51 degrees, Egg Mixture at 48 degrees, Cheddar Cheese at 49 degrees - disposed of - corrected on site.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw Ground Beef patties over Pasta, Raw Beef sitting on top of Tortillas in the reach-in cooler on the Cook's line - corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener soiled - corrected on site - REPEAT VIOLATION.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Missing thermometers in coolers.
|
02/27/2015 | Regular |
| No violation noted during this evaluation. | 08/15/2014 | Follow Up RCP |
- 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: Sausage Patties at 120 degrees.
- Eating, drinking, or using tobacco
Observation: Waitress drinking out of an open glass in the Kitchen.
- Bare hand contact with ready to eat foods
Observation: Line Cook touching Toast and Shredded Cheese with bare hands.
- When to wash
Observation: No use of a common towel.
|
08/05/2014 | Physical Recheck |
| No violation noted during this evaluation. | 07/24/2014 | Follow Up LOC |
- Storage and maintenance of wet and dry wiping cloths
Observation: Numerous wet wiping cloths laying on the counters - Corrected on Site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Taco Meat not dated. BBQ Rib not dated - Corrected on Site.
- Sanitization methods - hot water, chemical
Observation: No sanitizer in sanitizer buckets - changed - Corrected on Site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Wire Whisk laying on edge of dirty stove - removed - Corrected on Site. Can Opener dirty - ran through dish machine - Corrected on Site.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Not thawing Spinach under constant running water - sitting in a container of water - Corrected on Site.
- Eating, drinking, or using tobacco
Observation: Numerous Staff had open drink containers in the Kitchen. Corrected on Site.
- 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: Ham Salad at 62 degrees - disposed of, Canadian Bacon at 48 degrees - disposed of, Cucumber Salsa at 49 degrees - disposed of, BBQ Pork at 53 degrees - disposed of, Blue Cheese at 66 degrees - disposed of, Lettuce at 57 degrees - disposed of, Cooked BBQ Rib at 73 degrees - disposed of, Asiago Cream Chicken at 90 degrees and 89 degrees - 2 pans disposed of,
- Miscellaneous sources of contamination
Observation: Lid for Sugar laying in the product - removed - Corrected on Site.
- Separation from food, equipment, utensils, linens, and single service
Observation: Housekeeping Cleaner sitting on top of dish machine - removed - Corrected on Site.
|
07/18/2014 | Routine |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
|
05/28/2013 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
|
03/28/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
03/28/2013 | Routine |
- Laundry facilities
requirement, location, and use
- Common name-working containers
Bottle of sanitizer with no label - disposed of - Corrected at time of inspection
- Sanitization methods - hot water, chemical
Sanitize bucket registered no sanitizer - changed - Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Shredded Cheese in the Sandwich cooler at 48 degrees - switched coolers until repaired - Corrected at time of inspection
- Multiuse food contact surfaces are cleanable
No handle for scoop in Bread Crumb bin - removed - Corrected at time of inspection. Cutting board in poor repair. Preset silverware not removed after Customer seating - removed - Corrected at time of inspection.
- Dispensing of single-service and single-use articles
No handle for scoop in Bread Crumb bin - removed - Corrected at time of inspection. Cutting board in poor repair. Preset silverware not removed after Customer seating - removed - Corrected at time of inspection.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Lexon pan with Taco Meat in the walk-in cooler at 45 degrees - disposed of - Corrected on-site. Sliced Ham in the walk-in cooler at 50 degrees - disposed of - Corrected on-site.
- Cutting surfaces maintained
No handle for scoop in Bread Crumb bin - removed - Corrected at time of inspection. Cutting board in poor repair. Preset silverware not removed after Customer seating - removed - Corrected at time of inspection.
- Linens- cleaning and storage
No handle for scoop in Bread Crumb bin - removed - Corrected at time of inspection. Cutting board in poor repair. Preset silverware not removed after Customer seating - removed - Corrected at time of inspection.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use - Wet wiping cloth laying on the counter in the Bakery area - placed in sanitizer - Corrected at time of inspection. Sandwich cooler at 58 degrees - repair person called.
- Food temperature measuring devices are provided and readily accessible
Missing thermometer in some coolers - REPEAT VIOLATION.
|
03/19/2013 | Routine |
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