.HACCP: HAnd washing
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The cabinet door under the hot hold area is coming off the hinges. Non food contact surfaces shall be in good repair.
- Floors properly constructed, clean, drained
The floor by the dish machine is worn and stained. Floors shall be clean and in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Please clean the wall behind the coffee make area and garbage can. Walls shall be clean.
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11/23/2015 | Routine | 97 |
HACCP: time and temperature
- Non-food contact surfaces clean
Clean the window sill behind the coffee self serve area. Delime the hand sinks with lime build up on them. Non food contact surfaces shall be clean.
- Floors properly constructed, clean, drained
Found excess of build up on the floor behind the chemical storage area under the three compartment sink. Found build up on floor behind stainless steel cooler in kitchen. Floors shall be clean.
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9/9/2015 | Routine | 98 |
HACCP: Provided and discussed Toxic haccp
Sanitizer used: Dish machine High temp. 3-compartment and wiping buckets Quats.
All frozen food was frozen,
- Non-food contact surfaces clean
The interior of the cabinets in the display area are soiled.
Clean and maintain clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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4/1/2015 | Routine | 99 |
Frozen foods frozen, hot foods hot.
Discussed items in the salad bar line being date marked, discussed using time as a control and discussed handwashing sinks.
No violation noted during this evaluation. | 12/9/2014 | Routine | 100 |
Frozen foods frozen, hot foods hot.
Quat sanitizer used in 3 comp sink and sani bucket at 100 ppm.
HACCP - Discussed food temperatures of potentially hazardous foods. Handout given.
- No Certified Manager Present
No FSSM on staff at current time. Employee states that they recently did ServSafe and have not gotten results yet.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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9/2/2014 | Routine | 100 |
HAC|CP: Date marking was discussed and flyer was given.
- Original container, properly labeled, consumer advisory
No t•imes on the cooked and cooled chicken in 2 door reach in.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Foods at the salad bar were not at proper temperatutres.
I Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
*FOODS WERE ALLOWED TO REAMOIN ON THE SALAD BAR THROUGH LUNCH DUE TO THE 4 HOUR TIME LIMIT FOR HOLDING OUT OF TEMPERATURE AS IN THE CODE. POTENTIALLY HAZARDOUS FOOD MUST BE THROWN OUT AT THE END OF LUNCH AT 12:30.
- Thermometers provided and conspicuously placed
NO THERMOMETER• IN THE COKE COOLER OR THE OUTTAKES SMALL COUNTER TOP COOLER.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food protection during storage, prepartion, display, service, transportation
Granola in boxes sitting directly on the floor with other boxed articles.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Non-food contact surfaces clean
1) Clean utensil basket in fruit prep area had what appeared to be a dirty rag inside.
2) Lower front edge of the 2 door reach in cooler was soiled with spillage.
3) Black roasters had some stuck on food debris on outer surface.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Toxic items properly stored
Liquid sternos stored intermixed and above salt shakers under cabinaet in front area.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food e-quipment, utensils, or single-service articles.
*Sternos were imediately moved*
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4/7/2014 | Routine | 85 |
HACCP Wet wiping cloths shall be stored in an approved sanitizing solution when not in use.
Quat sanitizing bucket concentration: 200 ppm.
- Wiping cloths clean, used properly, stored
Wet wiping cloths found on counter tops.
Store cloths in an approved sanitizing solution in between uses.
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12/4/2013 | Routine | 99 |
HACCP Discussed the usage of steam tables and hot holding units in dining area.
Quat sanitizing solution concentration bucket: 200 ppm.
- Food contact surfaces of equipment and utensils clean
Interior racks and surfaces of pizza oven in kitchen are soiled with debris.
Wash, rinse, and sanitize all food contact surfaces following any interruption of operations to protect surfaces from potential contaminates.
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9/4/2013 | Routine | 98 |
HACCP: Hand washing was discussed. Quat sanitizer used Final rinse temperature: 184 degrees F
- Critical: Hand washing sinks installed, located, accessible
The handsink by the coffee machine was blocked with a bucket.
The hand sink shall be used for hand washing only.
Worker removed bucket.
- No Certified Manager Present
No FSSM present at the time of inspection.
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3/19/2013 | Routine | 96 |
Heat sanitizing dish machine final rinse temperature 183 degrees F.
Quat sanitizer used at the three compartment sink: 200 ppm
- Original container, properly labeled, consumer advisory
Prepackaged tuna sandwich is not properly labeled.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Non-food contact surfaces clean
The tray that holds the coffee creamers and sugar is soiled.
Clean and maintain clean.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
The floor under the dish washing chemicals next to the dishwasher is soiled with a powdery substance.
Clean and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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11/12/2012 | Routine | 97 |
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