Permit Issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed the spinach dip at 46°F in the middle unit on the cook line.
Correction: Product was iced and repairman was at the restaurant before the end of the inspection.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Observed the middle refrigeration unit on the line at 46°F.
Correction: Unit must maintain 41°F.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the splash guard missing in the top of the dessert microwave.
Correction: Provide.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations food splatter in the dessert microwave.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity (corrected on site)
Observation: Observed a set of lights not working properly on the cook line.
Correction: Bulbs replaced.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the floors under the equipment filthy in all areas of the cook and service line.
Correction: Clean.
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10/29/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed several TCS and non TCS foods in the walk-in cooler at 45°F.
Correction: Repair men were on property for another issue and are able to evaluate the walk-in cooler.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed several soup cups and bowls as well as metal pans dirty and stored for use.
Correction: Rewash all pans and dirty soup cups and bowls.
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06/10/2015 | Risk Factor | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Observed several clean dishes with date mark labels on them and several dishes with food debris on them.
Correction: Go through and clean dishes thoroughly. Remove date mark labels completely to prevent contamination when stacking dishes.
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01/06/2015 | Risk Factor | |
Equipment fixed on site. Good hand washing and glove use. Dish machine working well. Permit Issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Walk-in freezer was running high. Cheese 41 degrees, sandwich meat 45 degrees, cole slaw 43 degrees.
Correction: Repairman at facility adjusted temperature and brought walk-in temperature down. PIC discarded food prepped from last night that was out of temp. Most food was done around 10 or 11 this morning, so monitor temperature of food in unit. Ground Beef under grill was 51 degrees, PIC moved to another refrigerator to cool down to 41.
- Equipment - Good Repair and Proper Adjustment
Observation: Gasket torn on fry freezer and on dessert fridge.
Correction: GM has already ordered replacement gaskets and they will be replaced.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Clean dishes still with labels and residue stacked together.
Correction: Make sure that dishes are cleaned completely and labels are completely removed before stacking. Go through and clean all dishes to prevent contamination, PIC creating a procedure to fix this problem in the future.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Leak under back hand sink. Beer walk-in has a leak in the pipe coming from the cooling unit.
Correction: Get maintenance to fix the leak in the beer walk-in and under the back hand sink.
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09/30/2014 | Routine | |
Standardization inspection.
No violation noted during this evaluation. | 06/19/2014 | Training | |
| No violation noted during this evaluation. | 02/25/2014 | Risk Factor | |
No risk factors.
No violation noted during this evaluation. | 11/14/2013 | Risk Factor | |
All violations were corrected. Permit Issued.
No violation noted during this evaluation. | 09/18/2013 | Follow-up | |
Dishmachine working properly. Walk-in temperatures was 37 degrees.
No violation noted during this evaluation. | 08/06/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed milk at 57 degrees and meats at 54 degrees. The walk-in was being worked on
Correction: temperature of meat at 8:30 a.m. was 42 degrees.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the splash shield missing in microwaves.
Correction: Provide.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed food debris and grease film on inside microwaves, chip drawer, shelves and refrigerators.
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The temperature test strip did not change color (final rinse temperature was 170 degrees).
Correction: Dishmachine discontinued until repaired. Booster not working. 3 part sink set up.
- Physical Facilities in Good Repair
Observation: Observed floor tiles missing in front of freezer walk-in door.
Correction: Repair.
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08/05/2013 | Routine | |
No risk factor violations.
No violation noted during this evaluation. | 04/30/2013 | Risk Factor | |
No risk factor violations.
No violation noted during this evaluation. | 01/15/2013 | Risk Factor | |
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