- Using a handwashing sink- operation and maintenance
Observation: Hand sink has a utensil and green bucket in it at pizza station. Also personal jacket stored in the hand sink at the salad station.
- Physical facilities maintained in good repair
Observation: Floor in main kitchen has been replaced and looks very nice. Floor on the serving lines also needs to be replaced.
- 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:Cooler 25 at 46 degrees during inspection. Rechecked 40 degrees.
- Hand drying provided
Observation:Wait station in the buffet.
- Storage and maintenance of wet and dry wiping cloths
Observation: Lots of common towels all over serving areas in the buffet.
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11/10/2015 | Regular |
| No violation noted during this evaluation. | 07/06/2015 | Physical Recheck |
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation: Gauge on dish machine not repaired.
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06/29/2015 | Physical Recheck |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: cheese past 7 days - discarded at time of inspection.
- Cleanability of floors, walls, and ceilings
Observation: floors throughout the kitchen missing tile/pitting - no longer smooth and easily cleanable.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation: temperature gauge not working on dish machine.
- Single -service and single-use articles may not be reused
Observation: re-using 5 gallon buckets for hot holding.
- Air drying of equipment and utensils
Observation: not properly air drying dishes.
- Material characteristics of non-food contact surfaces
Observation: hot boxes soiled
- Using a handwashing sink- operation and maintenance
Observation: cart in front of buffet line hand sink - corrected at time of inspection.
- Hand drying provided
Observation: no paper towels at the buffet line hand sink - corrected at time of inspection.
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05/27/2015 | Regular |
- Physical facilities maintained in good repair
Observation: Floor throughout the kitchen is pitting. It is no longer smooth and easily cleanable. Floor also in the dry storage area black. No longer has a seal.
- Outer openings are protected
Observation: Seal on the back door by the walk-in freezer allowing lots of daylight in.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: General cleaning throughout kitchen. Hot boxes, under grill on buffet line by omelet bar.
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12/29/2014 | Regular |
- Using a handwashing sink- operation and maintenance
Observation: observed food debris in several handsinks in the Kitchen
- Physical facilities maintained in good repair
Observation: kitchen floor is pitting from standing water
- Preventing contamination from equipment, utensils, and linens
Observation:observed cook using apron as a towel
- 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: open air cooler did not have a thermometer.
- 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: open air cooler by the bakery temped at 62.6 degrees. if planning on using time as a public health control, then standard operating procedures need to be written.
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03/25/2014 | Routine |
- Roasts held at a temperature of 130°F or above
Cut melons
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09/26/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
High chairs also soiled. Hot holding boxes in kitchen soiled. Floor in several areas of the kitchen are no longer smooth and easily cleanable.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
No hot water pizza and salad bar handsinks.
- Roasts held at a temperature of 130°F or above
Open air unit 48.3 degrees. Pineapple 46.1 degrees, honey dew 46.3 degrees and yogurt 64.8 degrees. Discarded items during inspection.
- Using a handwashing sink- operation and maintenance
No soap at the pizza handsink and no paper towels at the dishmachine handsink. All handsinks need to be clear and accessible - santi buckets in sinks and large carts blocking sinks.
- Miscellaneous sources of contamination
Salmon in line cooler not covered.
- Handwashing cleanser, availability
No soap at the pizza handsink and no paper towels at the dishmachine handsink. All handsinks need to be clear and accessible - santi buckets in sinks and large carts blocking sinks.
- Cleaning of cooking and baking equipment
Waffle maker soiled.
- Hand drying provided
No soap at the pizza handsink and no paper towels at the dishmachine handsink. All handsinks need to be clear and accessible - santi buckets in sinks and large carts blocking sinks.
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09/17/2013 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
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07/15/2013 | Routine |
- Plumbing system repaired according to law
Part has been ordered.
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04/05/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Ham was at 117 degrees. Discarded. --Fruit temps 42-47 degrees. Fruits discarded and ice was added.
- In-use utensils, between-use storage
In use utensil being stored in dirty water. Waffle maker very soiled. Pop nozzles soiled at wait station by carving board.
- Handwashing signage
Handsink in the salad area and behind the egg station did not get hot. No handwashing sign at the handsink wait station by the carving board area.
- Miscellaneous sources of contamination
Items that had been cooled uncovered in the walk-in cooler in the kitchen. Pans of meat sitting directly on other uncovered food items in the walk-in cooler in the kitchen.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Handsink in the salad area and behind the egg station did not get hot. No handwashing sign at the handsink wait station by the carving board area.
- Cleaning of cooking and baking equipment
In use utensil being stored in dirty water. Waffle maker very soiled. Pop nozzles soiled at wait station by carving board.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Several RTE food items passed the 7 days in the walk-in cooler.
- Plumbing system repaired according to law
Sink leaking by the fryers.
- Hand drying provided
No paper towels in the dispensor at the handsink by the slicer.
- Cleanability of floors, walls, and ceilings
Floors no longer smooth and easily cleanable back cookline and dishmachine area including the sink area.
- equipment food contact surfaces and utensils clean to sight and touch.
Large containers of breading, flour and sugar ect.. lids very soiled. Floor inside the walk-in cooler in the kitchen soiled. Alfredo sauces spilled everywhere in the walk-in cooler. Water in the shields, cooler #3. Drains in the floor have lots of debris in them.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Frozen beef thawing on top of butter. Corrected at time of inspection
- Eating, drinking, or using tobacco
On the serving line 2 open beverage were observed.
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03/25/2013 | Routine |
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