- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed half & half and milk cold holding at improper temperatures in server reach in cooler.
Correction: Adjust thermostat to maintain TCS food at 41°F or below to inhibit the growth of harmful bacteria.
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01/07/2016 | Risk Factor | |
Inspection for permit renewal.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice build up was observed in freezer, preventing necessary maintenance and easy cleaning.
Correction: Repair the freezer to restore a state of condition that allows for proper maintenance and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Dish machine is showing incorrect rinse temperature for hot water sanitizing.
Correction: Repair the dish machine to restore a state of condition that allows for proper operation and accuracy per Part IV, Article 1 and 2 of this chapter.
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09/15/2015 | Routine | |
| No violation noted during this evaluation. | 01/28/2015 | Risk Factor | |
Food Temperatures, Continued: (Degrees F. ) Cold Holding: Service reach in Refrig.: Half and Half: 41, Meat Walk in Refrig: Oysters: 33.
No violation noted during this evaluation. | 09/30/2014 | Risk Factor | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses: utensils observed stored in hot water at 105 Deg. F.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Interior surfaces of smoker cabinet
- Interior surfaces of deep fat fryer cabinet
- Interior surface of cabinet under the garland oven
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Three lights burned out in 3 exhaust hoods in the kitchen.
Correction: Replace the lights to ensure adequate lighting, especially in areas with heat-generating equipment where safety is a factor. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Hard to reach places of floors throughout the kitchen (under and behind equipment and at floor/wall junctures) have an accumulation of grime and debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/01/2014 | Routine | |
Food Temperatures, Continued: (Degrees F.) Hot Holding: Steam Table: Squash Soup: 184, Cold Holding: Bakery Reach in Refrig: Key Lime Pie: 40, Walk in Refrig. #2: Cubed Beef, Cooked: 41
No violation noted during this evaluation. | 02/24/2014 | Risk Factor | |
Temperatures, Continued: Cold Holding: Food Prep Reach in Refrig: Sliced Ham: 38 Degrees F.
No violation noted during this evaluation. | 11/13/2013 | Risk Factor | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Door Gasket of Delfield reach in refrigerator.
- Door Gasket of Produce walk in refrigerator.
- Door Track of glass door reach in refrigerator.
- Utensil bin in kitchen
- Bottom shelf of wire shelving unit in dry storage room
- Bottom interior surfaces of hot boxes.
- Bottom shelf of silverware rolling cart.
- Bottom surfaces of dish trolley.
- Hinge of ice machine
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Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Cleaned and sanitized tableware not displayed so that the food- or lip-contact surfaces are protected from contamination: tableware observed displayed with eating surfaces up.
Correction: Handle, display, or dispense cleaned and sanitized tableware so the food- or lip-contact surface are protected from contamination: ensure all tableware are stored with eating surfaces down.
- Physical Facilities in Good Repair
Observation: Light burned out in light fixture in hood in the bake shop.
Correction: Replace the light bulb to ensure adequate lighting. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling surrounding the ceiling vent in the pantry area of the kitchen observed with a accumulation of debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/03/2013 | Routine | |
Food Temperatures, Continued:(Degrees F.) End Cooking: Soup Stock: 210, Cold Holding Produce/Dairy Walk in Refrig. Ranch Dressing: 40
No violation noted during this evaluation. | 02/28/2013 | Risk Factor | |
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