| No violation noted during this evaluation. | 02/17/2016 | Physical Recheck |
- Storage or display of food in contact with water or ice
Observation: There was ice dripping onto packages of food in the reach in freezer.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: There were multiple items, such as lasagna, meat loaf, rice, etc, in the walk in cooler that were not date marked. COS by date marking
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: There was a sink full of thawing raw chicken sitting in standing water. COS by running the water.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: There is heavy grease/debris build up around and behind kitchen equipment.
- 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
Observation: There was a large plastic bucket full of sauce that had a temperature of 61* after cooling in the walk in cooler over 6 hours. COS by discarding.
- Hand drying provided
Observation: There were no paper towels at the hand sink. COS by restocking.
|
02/09/2016 | Regular |
| No violation noted during this evaluation. | 11/24/2015 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The establishment does not have someone with a CFPM on staff.
|
06/26/2015 | Follow Up LOC |
- Hand drying provided
Observation: There were no paper towels to dry hands at the kitchen hand sink. Corrected on site by filling paper towels.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Establishment does not have someone on staff who has a Certified Food Protection Management certificate.
- Storage or display of food in contact with water or ice
Observation: There is ice dripping onto packages of food in the walk in freezer and stand up freezer. Corrected on site by moving the packages of food.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: There is heavy grease/debris build up around and behind kitchen equipment.
- 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 stored over cooked noodles in the prep refrigerator. Corrected on site by moving to a lower shelf. REPEAT VIOLATION
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02/25/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Kitchen area needs a good general cleaning especially arounda and behind equipment.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: There is no one on staff that has a Certified Food Protection Management certificate. Inspection dated 12/31/13 noted they needed someone on staff to obtain certifcate six months from that date.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw shell eggs stored over top of ready to eat foods in prep refrigerator. Raw pork chops stored over ready to eat foods in the reach in refrigerator.
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08/27/2014 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed carton of raw eggs stored above a container of cooked spaghetti. Corrected on site.
- 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
Observation: Observed large cooked roast beef and a large metal pan of rice casserole at 55* that was made and placed in walk in cooler yesterday afternoon. Discarded at time of inspection.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Observed multiple sauces on hot holding table at 56*. They were placed in hot holding table about one hour ago. Corrected on site.
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12/31/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
A thorough cleaning of the cooking area and exhaust hood in scheduled for May 15th.
- Roasts held at a temperature of 130°F or above
Observed prepared hamburgers, chicken and american fries at 80 degrees under the Chef's counter. All items were thrown away for correction onsite and hot & cold holding guidance documents were left for reference.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
|
05/02/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed two Flatts of raw shell eggs stored on top of open sliced cheeses and Mayonnaise on the top portion of prep table.
- Duties of PIC
No one in charge - and little knowledge for temperature requirements. All guidance documents known to assist were left for reference.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed no datemarking of many foods including cooked rice, pastas, lasagna, etc.
- Roasts held at a temperature of 130°F or above
Observed tall containers of meats and krout at 48* in the top portion of prep-table. Observed six Flatts of eggs at room temperature that were placed in walk-in cooler. House dressing containing Feta cheese needs to be proven safe at room temperature of kept refrigerated. --Observed Chili in hot hold unit at 115*, chili reheated and unit turned up for hot holding.
- Foods are cooled using appropriate methods
Large quantities, Plastic containers. Guidance Document left for reference.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observed food debris in the ice storage bin of ice maker. Ice was disposed of and storage bin cleaned and sanitized while onsite.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observed heavily soiled cutting boards at the Chef's station in kitchen - In addition to the underneath side of same cutting boards. Observed soiled meat slicer. Ice cream scoops located in the waitress station cannot be stored in stagnant water. Utensils (including meat slicer) must be cleaned and sanitized every four-hours of use throughout the day.
- Bare hand contact with ready to eat foods
No gloves could be found.
- Hand drying provided
Single use paper towels are needed at all handwash sinks - in addition to wash hands sinage.
- Disclosure of menu items offered or served raw or undercooked
Eggs and some hamburgers that are offered cook to order on the menu are not identified with the consumer advisory designation. Guidance document left for reference.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
No one in charge - and little knowledge for temperature requirements. All guidance documents known to assist were left for reference.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed two large packages of beef being thawed in warm stagnant water - beef was 48* and returned to walk-in. Thawing must take place either under cold running water, under refrigeration or as part of the cooking process.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed heavily soiled cutting boards at the Chef's station in kitchen - In addition to the underneath side of same cutting boards. Observed soiled meat slicer. Ice cream scoops located in the waitress station cannot be stored in stagnant water. Utensils (including meat slicer) must be cleaned and sanitized every four-hours of use throughout the day. --Clean the interior of warewash machine as discussed. In adition to the interior of refrigeration units. Repair or replace the shelving that is duct-taped together above the prep area at the Chef's station.
- In-use utensils, between-use storage
Observed heavily soiled cutting boards at the Chef's station in kitchen - In addition to the underneath side of same cutting boards. Observed soiled meat slicer. Ice cream scoops located in the waitress station cannot be stored in stagnant water. Utensils (including meat slicer) must be cleaned and sanitized every four-hours of use throughout the day.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
A thorough cleaning of the cooking area of the kitchen is needed - including shelves, in addition to underneath and behind equipment.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
No one in charge - and little knowledge for temperature requirements. All guidance documents known to assist were left for reference.
- Food temperature measuring devices are provided and readily accessible
Thin-probe tip-sensitive thermometer is required for checking cook temperatures of thinly cooked foods.
- Test kit provided and used to measure sanitizing solution concentration
Warewash machine.
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04/04/2013 | Routine |
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