| No violation noted during this evaluation. | 12/28/2015 | Follow Up LOC |
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
Observation: Ready to eat apples in buffet line are not washed prior to self service.
- 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: Deli sandwiches temped at 61 degrees. Can use time as a public health control if written procedures are approved by SDHD.
- Air drying of equipment and utensils
Observation: Stacked pans have visible moisture during storage.
- Restriction-presence and use
Observation: Uncovered chemicals stored with food bottles under prep table and storage cabinet. Manager voluntarily moved chemicals to alternate storage.
|
11/03/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Pans on the storage shelf with food in it from splash from the trash. Corrected by cleaning the pans and moving the garbage.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The fan in the dish room is not clean.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Foods in the deli cooler not date marked. Corrected.
- Package integrity
Observation: Dented can in the storage shelves. Corrected by placing it in the return can area.
|
04/07/2015 | Regular |
| No violation noted during this evaluation. | 02/04/2015 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food contact surfaces not clean to sight or touch. Plates and water canisters were taken back to dish room to be cleaned. Corrected.
- Using a handwashing sink- operation and maintenance
Observation: Observed vaccum in front of hand sink. Vacuum was moved during inspection. Corrected.
- Reminder statement
Observation: Observed no reminder statement for eggs that are cooked to order.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Observed foods on hot hold temped between 105-120*. Foods were removed during inspection. Corrected.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: Observed no written procedures for potentially hazardous foods that are unable to maintain proper temperatures.
|
12/11/2014 | Regular |
- Handwashing signage
Observed no hand sink sign at the dessert hand sink.
- Roasts held at a temperature of 130°F or above
Observed cut tomatoes on sandwich bar temped at 49*. Observed cut melons temped at 58-61*. All the items were voluntarily discarded. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
Observed no thin proble thermometer to temp the thin mass hamburger.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed utensils with build up on them. Utensils were removed. Corrected at time of inspection
- Air drying of equipment and utensils
Observed various utensils not properly air dried. Observed utensils/plates being stacked after being washed.
|
11/01/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Salad bar - Temps in the back where containers were elevated were above 41 degrees. Temps in the front where they were below chill level were below 41. Risers were removed and 1 hour later all temps were below 41. Corrected at time of inspection
- Mechanical warewashing equipment, hot water sanitizing temperatures
Conveyor dishmachine must sanitize at 180 degrees at final rinse. Ran test strip through 3 times and it did not reach 160 at the plate. Machine was shut down 1 hour, then strip was run through again, and still did not turn.
|
03/25/2013 | Routine |
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