- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Wire racks in walk-in cooler in office room are rusty. REPEAT VIOLATION.
- Outer openings are protected
Observation: Exit door near by ice machine has light showing around outer edges. REPEAT VIOLATION.
- Sanitization methods - hot water, chemical
Observation: Sanitizer in three compartment sink was tested lower than 150ppm. Made a new sanitizer during inspection. Corrected.
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12/01/2015 | Regular |
- Outer openings are protected
Observation: Exit door in ice machine room has light showing around outer edges. Must replace weather striping or door sweep to prevent entry pest.
- Food temperature measuring devices are provided and readily accessible
Observation: Didn't have thermometer in reach-in cooler at service line area. Must provide thermometer to ensure adequate temp is maintained.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Wire racks in dry storage walk-in cooler have rust. Replace or resurface to prevent contamination.
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03/31/2015 | Regular |
- 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: Hobart cooler by dish room was temped @ 44*F. No TCS (time/temp control for safety) food was stored in the cooler at time of inspection. May not use cooler for storage of TCS food until it can maintain 41*F or lower.
- Material characteristics of non-food contact surfaces
Observation: The wooden pallets in walk in coolers and freezers as well as the wire racks in both are not smooth, easily cleanable, and non absorbent. Racks have rust and wood is not sealed.
- Toilet room
receptacle, enclosed, fixtures clean
- Equipment location, installation, repair, and adjustment
Observation: Hobart cooler by the dish room has a torn door gasket. Must replace.
- Cleanability of floors, walls, and ceilings
Observation: Dish room has started to peel paint (behind machine and mop sink area), and is also missing some cove base at the floor/wall juncture. Must resurface walls and replace cove base to prevent buildup of bacteria.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine has some mold buildup on the inside of the bin. Must keep clean to prevent contamination.
- Food temperature measuring devices are provided and readily accessible
Observation: Norlake cooler by the dish room does not have a thermometer inside. Both thermometers on the Norlake Milk coolers appear to be inaccurate.
- Cutting surfaces maintained
Observation: Butcher block baking table has become soiled and must be resurfaced or replaced.
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12/12/2014 | Regular |
| No violation noted during this evaluation. | 12/12/2014 | Physical Recheck |
| No violation noted during this evaluation. | 09/25/2014 | Non Illness Complaint |
- Cutting surfaces maintained
Observation: Baking area butcher block prep table has become stained.
- 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: Beverage Air milk cooler was temped @ 44*F. All milk in cooler was delivered @ 8:30 this morning. Moved to another cooler. May not use cooler until unit can maintain 41*F or below, and has been approved for use again by the Health Dept. Buffet items for salad bar are not able to maintain 41*F or below. Cottage chz (47), corn salsa (46), lettuce (47), breaded shrimp (46), deviled eggs (47), and chopped eggs (47). Must find another way to keep items under 41*F or use time as control.
- Plumbing system maintained in good repair
Observation: 3 hole sink faucet (far right) has a leak.
- Package integrity
Observation: Found two dented cans of ravioli. Discarded at time of inspection.
- Material characteristics of non-food contact surfaces
Observation: The following areas are no longer smooth, easily cleanable, and nonabsorbent: walk in cooler racks (REPEAT), walk in freezer racks, buffalo chopper lid (REPEAT), pot rack in back prep line (REPEAT), and mop sink in dish room.
- Miscellaneous sources of contamination
Observation: Observed ice buildup in walk in cooler behind the condenser.
- Toilet room
receptacle, enclosed, fixtures clean
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed container of salsa (5/14) and cheese (5/16) that were past shelf life. Both were discarded at time of inspection.
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05/23/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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11/19/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Dish machine did not reach minimum temp of 160*F. Dish machine must maintain 160*F plate temp for adequate sanitation. May not use dish machine until the unit can maintain 160*F plate temp. Must call for an inspection when repairs are made to approve unit for use again.
- Laundry facilities
requirement, location, and use
- Material characteristics of non-food contact surfaces
Racks in walk in cooler and pot rack above prep sink in back line both are chipping/peeling paint. Must replace or resurface racks to prevent contamination and provide a smooth, easily cleanable, and nonabsorbent surface.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Buffalo chopper lid has a crack. Must replace to make surface smooth, easily cleanable, and nonabsorbent. 2) Slicer has food buildup near blade guard. Must keep clean to prevent buildup of bacteria and contamination.
- Handwashing signage
Handwashing signs were not posted in back line and quick stop area. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
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11/18/2013 | Routine |
- Plumbing system repaired according to law
Hot water faucet on mop sink, and middle basin on 3 hole sink both have a leak. Must repair or replace to prevent buildup of bacteria.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed slicer with food soil on blade guard. Must keep clean to prevent buildup of bacteria and spread of disease. Clean at a frequency to prevent such buildup.
- Backflow protection
air gap, device standard, when required
- Light bulbs, protective shielding
One light on service line did not have a cover or shatter resistant bulb. Must replace with shatter resistant bulb or adequate cover to prevent contamination.
- Package integrity
Observed three cans that were dented. Must not use any can that is dented on top, bottom, or side seals. Also any can that has sharp points due to denting or cannot sit level without wobbling. Cans were discarded at time of inspection. COS.
- Material characteristics of non-food contact surfaces
The following areas are not smooth, easily cleanable, and non absorbent: pot rack by 3 hole sink, racks in walk in cooler, wood pallets in walk in freezer. All areas must be smooth, easily cleanable, and non absorbent to prevent buildup of bacteria and spread of disease. Must repaint or resurface with at least two coats of light colored paint or varnish. Wood pallets will be replaced soon with plastic ones. In process of purchasing.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed open jug of milk without date mark. Must date mark all ready to eat (RTE) food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
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05/09/2013 | Routine |
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