- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen, deli prep area and dishmachine area
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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01/27/2016 | Risk Factor | |
| No violation noted during this evaluation. | 09/24/2015 | Risk Factor | |
| No violation noted during this evaluation. | 04/03/2015 | Routine | |
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the Panini Prep station
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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12/05/2014 | Risk Factor | |
Additional Hot Holding Temperatures:
Hot Holder Pass Thru: Chicken Fillet 169'F
Hot Holder, Large Buffet: Egg and Sausage Pizza: 146'F
Additional Cold Holding Temperatures:
Traulsen Reach in Cooler, Pass Thru: Milk 39'F
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The Sausage Patty and French Toast egg wash were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/07/2014 | Risk Factor | |
Additional Cold Holding Temperatures:
Self Service Area: Milk: 41'F
Kitchen Pass Thru Reach in Cooler: Cream Cheese: 34'F
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hard Boiled Eggs hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Liquid Eggs in the Grill Prep Reach in Cooler cold holding at improper temperatures
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The Walk in Freezer was observed in a state of disrepair and damaged. Observed Ice Accumulation on the ceiling and Condenser unit of the Walk in Freezer.
Correction: Repair the Walk in Freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the Walk in Freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: The Spray line connected to the wall in the dishroom is in poor repair. Observed spray line leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The Ceiling in the three compartment sink area and dishmachine area noted in need of cleaning.
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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04/10/2014 | Routine | |
baked chicken at entree station 138 degrees Fahrenheit
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes at the grill station and grilled chicken at the salad station cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Consider using time as a public health control at the grill station, salad bar and salad station.
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08/28/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pancake batter cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in refrigerators.
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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05/20/2013 | Routine | |
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