- Food reheated to 165°F or above in a microwave for hot holding within 2 hours
Observation:Reheated shredded pork @122. Reheated to 165 to correct. Inspector will recheck at the next regular inspection.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Two pans of onion soup dated 11/30. Discarded to correct. Inspector will recheck at the next regular inspection.
- Separation from food, equipment, utensils, linens, and single service
Observation: Sanitizer buckets stored on prep table. Cleaning chemicals stored with clean dishes. Sanitizer and cleaning chemicals removed to correct. Inspector will recheck at the next regular inspection.
- Storage of clean equipment and utensils
Observation:Glasses in bar area stored on the ground. Rewashed and properly stored to correct.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Cooling units with grease like accumulation.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Pans of turkey and macaroni and cheese without a date. Pans will be dated to correct. Inspector will recheck at the next regular inspection.
- Eating, drinking, or using tobacco
Observation:Employees drinking soda while prepping salad. Employees moved drinks to a designated area for storage.
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12/10/2015 | Regular |
| No violation noted during this evaluation. | 12/18/2014 | 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: Baked beans dated 11/30. discarded to correct
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Shelves for storing cheese, cold cut deli meats, cooked meat and raw meat with residue on top and inside. Interior of the ice machine with hard water residue
- Equipment location, installation, repair, and adjustment
Observation:Gasket of the dessert/salad fridge loose and broken off
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12/09/2014 | Regular |
- Separation from food, equipment, utensils, linens, and single service
Saniter bottle on food prep table. bottle removed to correct. Corrected at inspection
- In-use utensils, between-use storage
Microwave with residue, scoop and knife store in a container with sanitizer water. Inspector explain the proper way to store utensils between use to correct
- Duties of PIC
Several items without dates from weeken's catering. Deli meats not dated in accordance to verbal agreement between the PIC and Inspector.
- Cleaning of cooking and baking equipment
Microwave with residue, scoop and knife store in a container with sanitizer water. Inspector explain the proper way to store utensils between use to correct
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Cooked beef, cooked chicken, cooked veggie mix without dates. Voluneraly Discarded to correct.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Several items witout dates, cooked ribs, cooked peppers, roast beef, cheese sauce, deli meats. Items dated to correct. Roast beef was taken to the freezer after dated.
- Roasts held at a temperature of 130°F or above
Deli meats left on te counter @40-51. Meats placed in the cooler to correct. Corrected at inspection.
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12/16/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Foods left from a banquet dated 7/6. Discarded to correct Pinapple salsa made in the establishment dated 6/21. Discarded to correct Corrected at inspection. Inspector will re-check on violation at the next regular inspection.
- Miscellaneous sources of contamination
Employee during the time of cooking wipped a knife with a sanitizer towel proceded to cook without changing gloves. Inspector explain to the person in charge the violation.
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07/15/2013 | Routine |
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