Sanitizer - dish machine - chlorine
- buckets quats
Frozen foods were frozen.
HACCP - Discussed and provided written information on reheating.
- Potentially hazardous foods properly thawed
Observed ground beef and salami in containers of warm water thawing.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process. Worker removed warm water and placed product under running water. Corrected.
- Food contact surfaces of equipment and utensils clean
Soiled bleade on industrial can opener. Clean and sanitize food contact surfaces.
- Storage/handling of clean equipment, utensils
Bowls stored in dining area with food contact surface exposed.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means. Cover or invert bowls.
- Single service articles not re-used
Single service sauce cups reused for dispensing.
Re-use of single-service articles is prohibited. Worker discarded sauce cups. Corrected.
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11/5/2015 | Routine | 93 |
HACCP - Discussed and provided written information on proper storage of foods.
Sanitizer - buckets - quats
- dishmachine - chlorine
Frozen foods were frozen.
- In-use food dispensing utensils properly stored.
Scoop for bulk flour stored in flour with handle in product.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry. Remove scoop, clean and sanitize scoop and store with handle extended out of product.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on doors of 2 door cooler in dining area.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Blade on industrial can opener soiled with debris. Clean and sanitize food contact surface.
- Storage/handling of clean equipment, utensils
Utensils stored in drawer in both kitchen and dining area multidirectional.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer. Store utensils with handles extended in same direction.
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7/23/2015 | Routine | 95 |
HACCP - Discussed and provided written information on date marking. Sanitizer - chlorine
- Non-food contact surfaces clean
Soiled gasket on door of walk in cooler. Clean and sanitzie non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood above cooking surface soiled with debris.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
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3/10/2015 | Routine | 98 |
HACCP: Discussed Food Handler requirements. Establishment will have enforcement start in January of 2016.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
Note: Establishment serves breakfast at 6:30 am daily, lunch at 11:30 am daily, supper at 4:30 pm daily, and a la carte meals are available as ordered while kitchen is open.
- Critical: Potential for cross-contamination
storage practices
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12/10/2014 | Routine | 96 |
HACCP: Routine cleaning and sanitizing of food contact surfaces.
Cl- is the sanitizer used in the establishment.
Frozen foods were stored frozen.
Note: Establishment began using Barrack's Catering earlier this year. That contract is ending August 4th, 2014 and the kitchen will become full service again.
- Food protection during storage, prepartion, display, service, transportation
Watermelons stored on the floor of walk in cooler #2. Elevate all foods.
- Critical: Hand washing sinks installed, located, accessible
Drinks and ice were dumped into hand washing sink in kitchen and hand washing sink on hot serving line in dining room. Corrected by education. Clean and sanitize both sinks so that they are available for effective hand washing. Hand wash sinks should be used for hand washing ONLY.
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7/15/2014 | Routine | 94 |
On-site inspection conducted in conjunction with RFS 14-00136, which stated that there was not currently a certified FSSM on staff and that food is being catered in by Barrack's Cater Inn. See violation #45 for complete details. Recommend complaint be closed. SS 4/8/2014.
- No Certified Manager Present
(On-site investigation conducted in response to RFS 14-00136, which stated that food was now being catered in and that there was no longer a certified FSSM on staff. Spoke with head of kitchen, Johnny Stockman, who stated that some foods are being catered in from Barrack's Cater Inn, such as soups and bulk salads. There currently is not a certified FSSM on staff but Mr. Stockman is in the process of being certified. Please provide FSSM certificate at next routine inspection. Sanitarian reviewed temperature logs from the past month and found foods from Barrack's being delivered at 180 degrees F to 190 degrees F and cold foods being delivered at a temperature range of 31 degrees F to 38 degrees F. Mr. Stockman stated that all food leftover at the end of a meal is thrown out. All eggs being served are pasteurized. Food is delivered from Barrack's at lunch and dinner. Recommend complaint be closed. SS 4/8/2014.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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4/8/2014 | Complaint Investigation | |
HACCP: Ensure all sinks are fully stocked with soap, warm water, paper towels and a waste receptacle at all times.
Cl- sanitizer is used in the establishment.
Frozen foods were frozen.
Note: Breakfast served from 6:30-8:30 am, lunch is served from 11:00-12:30pm and dinner served from 4:30pm-6:00pm.
- Food contact surfaces of equipment and utensils clean
1) Inside of juice machine in dining area is soiled. 2) Inside of Frigidaire microwave in dining area is soiled. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Critical: Hand washing sinks installed, located, accessible
Hand sink in dining room area had two soiled utensils stored in it. Corrected: moved soiled utensils to dirty dish bin. Clean and sanitize hand sink before using.
Lavatories shall be accessible to employees at all times.
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1/28/2014 | Routine | 94 |
HACCP - Discussed proper cooling and heating of foods. Sanitizer - quats
- Food contact surfaces of equipment and utensils clean
Crosley freezer interior shelving soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelf storing spices soiled. Clean and sanitize non food contact surfaces.
- Floors properly constructed, clean, drained
Flooring in dry storage area soiled (sprinkles). Provide a routine cleaning.
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11/15/2013 | Routine | 96 |
HACCP - Cleaning and sanitizing of food and non foo contact surfaces. Sanitizer - Chlorine
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Clean and sanitize food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled with dust. Provide a routine cleaning.
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7/8/2013 | Routine | 97 |
HACCP - Discussed proper handwash procedures. Sanitizer - chlorine
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled shelving storing dry goods. Soiled table next to walk in cooler. Clean and sanitize non food contact surfaces.
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3/7/2013 | Routine | 97 |
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