Permit issued
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: raw chicken and raw hamburger in 4 drawer unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.* Items moved to walk-in cooler
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10/14/2015 | Routine | |
| No violation noted during this evaluation. | 04/14/2015 | Risk Factor Intervention | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Flour scoop stored with handle buried in the food.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean stainless steel utensils were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen dish area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen prep line.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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12/04/2014 | Routine | |
Permit expires at the end of September, 2014. New permit will be issued once renewal application and payment have been received.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk cold holding at improper temperatures. Unit thermostat had been turned down. Manager adjusted the temp and it was holding below 41F by end of inspection.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the Front of house beverage cooler..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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08/20/2014 | Routine | |
| No violation noted during this evaluation. | 05/28/2014 | Risk Factor | |
breakfast was ending at the start of the inspection. No cooking was observed.
No violation noted during this evaluation. | 02/27/2014 | Routine | |
All violations corrected from previous inspection.
No violation noted during this evaluation. | 11/26/2013 | Follow-up | |
Buffet not in use at time of inspection. Cook to order only.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Ham (45F), diced tomatoes (45F), rice (49F), sliced tomatoes (44F), Raw hamburger (48), and angus steak (51F) cold holding at improper temperatures in prep unit and cold holding drawers on cook's line.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food was moved to another unit repair order was called in. Reinspection in 7 days to verify unit is holding foods at proper temperature.
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11/19/2013 | Routine | |
Correct all non-critical violations within 90 days.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham (60°F), tomatoes (54°F), sausage (60°F), rice (52°F), shrimp (55°F), sausage (61°F), cheese (54°F), shredded cheese (44°F), chicken (54°F), salmon (54°F), pork (44°F), and angus beef (51°F) cold holding at improper temperatures in the prep unit and refrigerated drawers located at the cook line. Cream cheese (71°F) and butter (62°F) under no refrigeration on buffet. Sliced melon on buffet cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Some foods were discarded. Place butter and cream cheese on buffet on ice. Melon on buffet should be placed into smaller containers in the ice, or more ice should be around large bowl of melon for proper cold holding.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine bleach sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean silverware were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage and so food contact surface will not be handled with bare hands.
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08/02/2013 | Routine | |
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