Annual permit issued
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed split refrigeration door gaskets (waitress station/line).
Correction: Replace any split gasket.
- Equipment - Cutting Surfaces
Observation: Observed chipped cutting boards at serving line.
Correction: Replace/resurface boards.
- Equipment and Utensils, Air-Drying Required
Observation: Observed clean lexan on storage rack that are "wet nested" (water inside).
Correction: Air dry/dry equipment with a single use paper towel prior to storage.
- Lighting, Intensity
Observation: Observed 15 foot candles of lighting on the cook line
Correction: should have a minimum of 50 foot candles of lighting.
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01/26/2016 | Routine | |
No critical violations noted. Permit issued
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed split refrigeration door gaskets to the 2 door prep reach-in and the 2 door with condiments. Observed the door to the hot box that holds baked potatoes does not close securely, looks as though the gaskets melted/scorched. Observed a piece of silicone hanging down from the ceiling above the rear steam kettles.
Correction: Replace the gaskets. Repair door to hot box. Remove the silicone (silicone removed).
- Kitchenware and Tableware (corrected on site)
Observation: Observed a male employee rolling utensils with his bare hands.
Correction: Refrain from touching utensils with bare hands/touching the food contact surface. Gloves were used.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of handwashing signs in the male/female restroom.
Correction: Supply signs in the restrooms.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the flooring underneath the cook line/sides of equipment have food debris/grease build up.
Correction: Clean the flooring and the equipment.
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01/26/2015 | Routine | |
Note: Don't forget all time labels (missing from liquid eggs).
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Server chewing gum while finishing plates.
Correction: Employees may not eat or chew gum while working with food.
- Critical: Cooling* (corrected on site)
Observation: Observed tureky improperly cooled (marked at 11AM), temperature at 2PM is at 90F (middle pan).
Correction: Cool quickly from 135F to 70F in 2 hours then to 41F in 4 hours. Monitor time and temperature during cooling process.
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08/06/2014 | Risk Factor | |
Standardization inspection with EHS.
No violation noted during this evaluation. | 04/16/2014 | Training | |
Good glove changing. Cl2 dish 50 ppm. Ok for permit.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed only 50 ppm chlorine sanitizer in wiping cloth bucket.
Correction: Maintain chlorine level at 100 ppm in wiping cloth bucket.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed door of hot box with baked potatoes does not form a tight seal when closed.
Correction: Repair door.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: hood filters in back, sides of line equipment (by fryers)
Correction: some refrigerator door gaskets.
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11/06/2013 | Routine | |
Good glove changing. Good time tracking. Chlorine 50 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food in the refrigerated drawers at the cook line above 41 degrees: ham 48 degrees, sausage 47 degrees, corned beef 50 degrees.
Correction: Service called. Repair unit to maintain at 41 degrees or less.
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08/07/2013 | Risk Factor | |
No risk factor violations noted at the time of inspection. Note: some temperatures were marginal or out, so time control measures must be strictly adhered to - sweet potatoes (127-132 degrees), pancake batter (61 degrees). Excellent glove changing by line staff. Chlorine at 50 ppm.
No violation noted during this evaluation. | 04/08/2013 | Risk Factor | |
Note: watch cooling roasted vegetables (deep containers, packed with warm food). Excellent glove changing by line staff. Chlorine 100 ppm. Permit issued.
- Equipment - Cutting Surfaces
Observation: Observed some cutting boards stained or with deep cuts.
Correction: Resurface or replace stained boards.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: refrigerator/freezer door gaskets, sides and doors of equipment, shelves in walk-in cooler.
Correction: Clean equipment regularly.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed to-go cup dispensers are missing covers/lids to protect cups.
Correction: Keep cups covered/protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Dust build up around condenser on ceiling of walk-in cooler.
Correction: Clean facilities regularly.
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01/08/2013 | Routine | |
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