| No violation noted during this evaluation. | 01/28/2016 | Routine | |
| No violation noted during this evaluation. | 09/15/2015 | Complaint | |
| No violation noted during this evaluation. | 06/25/2015 | Routine | |
Permit expires at the end of December, 2014. Permit renewal fee and application must be received by this office prior to expiration date to avoid permit being in default.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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11/07/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw tilapia on ice for prep cold holding at improper temperatures. measured 45-47F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. More ice was added to the pan and fish was placed in a metal pan to facilitate proper temperature distribution.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floors in the dry storage area noted in need of cleaning. Accumulation of dirt debris under shelves.
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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09/11/2014 | Routine | |
Facility was changing over from breakfast to lunch service at time of inspection.
- Food Display
Observation: The food on display is not protected from contamination. One section on the Hacienda side does not have a protection for food at the eye level.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
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06/06/2014 | Routine | |
Walk-in cooler has been repaired. Under the counter unit has been removed and is no longer in service.
No violation noted during this evaluation. | 03/10/2014 | Follow-up | |
Purpose of follow-up is to verify that cold holding unit has been repaired and cooking temperatures are being observed.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Thegrilled chicken on the flat top grill in the kitchen and the grilled chicken on the serving line were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds. Corrected by recooking.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled canteloupe not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. corrected by discarding.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: milk cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Milk moved to unit capable of maintaining 41F.
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03/04/2014 | Risk Factor | |
Training with district standardization officer(MH & CCP)
No violation noted during this evaluation. | 03/04/2014 | Training | |
Permit issued at time of inspection.
No violation noted during this evaluation. | 12/26/2013 | Routine | |
Recommendation: Consumer advisory for steak cooked medium-rare on buffet needed closer to where they are located. All GRP's must be corrected with-in 90 days.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: The raw and/or undercooked foods on the menu board do not provide a consumer advisory.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving for air drying dishes and storing cleaned utensils.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The meat slicer food contact surface was not observed cleaned between uses with raw fruits/vegetables and potentially hazardous food.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Equipment and Utensils, Air-Drying Required
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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06/07/2013 | Routine | |
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