- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed the following foods hot holding at improper temperatures: Chicken Fillet 118°F, Grilled Chicken 98°F, and Hamburger 115°F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
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10/19/2015 | Routine | |
Note: Observed one light out at the grill.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed the following food cold holding at improper temperatures: Half & Half 63°F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Plumbing System Maintained in Good Repair
Observation: Observed pooling of water on the floor in the walk-in ice cream mix cooler which is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures so there is not any pooling of water in the walk-in ice cream mix cooler.
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07/01/2015 | Routine | |
Note: Need to replace a few missing tiles along the floor wall juncture in the corner right beside the walk-in freezer.
No violation noted during this evaluation. | 03/03/2015 | Routine | |
Note: One light bulb is out at the grill.
Keep up the good work on keeping time as a public health control on the gravy cups, chicken breasts, and chicken tenders.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the inside of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the inside of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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11/04/2014 | Routine | |
Three Compartment Sink Sanitizer 250 ppm - Okay
Wipe Cloths Sanitizer 150 - 200 ppm - Okay
Note: Recommend getting a new dry erase board that is used to keep track of the time as a public health control for the chicken breast and chicken tenders.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in ice cream freezer is in poor repair and the top of the chest freezer closest to the dry storage area is not making a good seal or not closing all the way.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
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07/11/2014 | Routine | |
Three Compartment Sink Sanitizer 300 ppm - Okay
Note: Not serving breakfast at this time of the year. Also, there is a container of sugar on the dry storage rack that is not labeled with its common name.
Keep up the good work on keeping the time as a public health control records for the gravy cups, chicken tenders, and chicken breast.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the racks of shelves in the dry storage area and the rack above the small preparation table in the back corner of the kitchen are starting to rust.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the chest freezers beside the grill and the broiler.
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.
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03/11/2014 | Routine | |
Wipe Cloths Sanitizer 200 ppm - Okay
Note: Missing thermometer in chest freezer in kitchen.
Keep up the good work on maintaining your time as a public health control records for the gravy cups, chicken tenders, and chicken breasts.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use knife improperly stored between the metal pans containing food on the cold bar line in the kitchen.
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.
- Physical Facilities in Good Repair
Observation: Noted a large hole in the base of the wall behind the hot hold cabinet at the cook line which is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair the hole in the base of the wall.
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11/04/2013 | Routine | |
Working on implementing Time as a Public Health Control Policy for hot holding certain foods.
No violation noted during this evaluation. | 05/17/2013 | Follow-up | |
Wiping Cloths Sanitizer 200 ppm - Okay
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Observed Ice Cream mix stored in crates on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters or one empty crate between the floor and the food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Observed the following foods hot holding at improper temperatures: Chicken Fillet 101°F and White Gravy 102°F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the following food cold holding at improper temperatures: Sliced Tomatoes 42°F-45°F
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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05/08/2013 | Routine | |
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