Very good employee practices observed. At grill observed one cook handle all the raw foods of animal origin and another cook only handle the food that was cooked or ready-to-eat, At dishwash area one employee handled dirty wares and another only handled the clean wares. Good employee handwash and glove use practices.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage gravy hot holding at 128°F.
Correction: Unit had been turned down too much - employee reheated gravy to 165°F.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: No handwash sign at handsink in kitchen.
Correction: Provide sign.
- Dressing Areas and Lockers - Designation
Observation: Employee jackets and belongings stored in food storage and dishwash areas. There is no place for employees to place their belongings while at work.
Correction: Provide a place for employee coats/belongings.
- Physical Facilities in Good Repair
Observation: Threshold to walk-in cooler is damaged and no longer cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/24/2015 | Routine | |
| No violation noted during this evaluation. | 11/14/2014 | Risk Factor | |
Gloves worn during prep.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed dishwasher did not wash hands before handling clean dishes.
Correction: Correct by washing hands after handling soiled dishes.
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07/29/2014 | Risk Factor | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed knife stored in crack between sandwich units.
Correction: Correct by washing/rinsing/sanitizing and properly storing knife while in use.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean: speed racks, exterior of cook line equipment, wheels on equipment, shelving, etc.
Correction: Correct by cleaning.
- Lighting, Intensity (repeated violation)
Observation: Observed light not at required intensity at grill handsink, mop sink, sandwich side cutting board area.
Correction: Correct by providing light at required intensity.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed base molding loose or pulling away from wall.
Correction: Correct by repairing.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed walls and floors not clean in some areas (mop sink, area under handsink, near walk-in door).
Correction: Correct by cleaning.
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02/26/2014 | Routine | |
Gloves worn during prep/cooking. Dishmachine chlorine 100 ppm. Time control in effect on grill prep unit.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Observed food processor not properly cleaned.
Correction: Correct by cleaning and sanitizing.
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08/28/2013 | Risk Factor | |
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Observed boxes of food stored on floor.
Correction: Correct by storing on shelving 6" off floor.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed food chopper not clean.
Correction: Correct by cleaning.
- Light Bulbs Protective Shielding
Observation: Observed lights unshielded (ceiling fixtures).
Correction: Correct by properly shielding.
- Lighting, Intensity (repeated violation)
Observation: Observed light not at proper intensity: mop sink, handsink, sandwich prep station at flat grill, walk-in box.
Correction: Correct by providing 10 foot candles in walk-in, 20 foot candles at sinks and 50 foot candles at prep tables.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed base molding loose or missing.
Correction: Correct by repairing.
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04/09/2013 | Routine | |
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