- Food Display
Observation: The food on display is not protected from contamination. Tops of oatmeal condiment containers were removed and set on the side. Container containing chocolate jimmies had no lid.
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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Whipped topping for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- 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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02/16/2016 | Routine | |
All outstanding violations from previous inspection were corrected today.
No violation noted during this evaluation. | 03/12/2015 | Follow-up | |
Change of classification to restaurant from continental breakfast because they are slicing fruits.If melon is sliced,add to TPHC policy.
- Food Display
Observation: The water pitchers on display are not protected from contamination.
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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02/26/2014 | Routine | |
TPHC policy is in effect.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw scrambled eggs and sausage at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station is being used for purposes other than washing hands. Thawing a closed bag of sausage.
Correction: The handwash facility identified above is to be used for washing hands only
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08/26/2013 | Routine | |
A TPHC policy is in effect for TCS foods on the food buffet.Issued Permit.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Water pitcher on food buffet being used without a lid.
Correction: Obtain a lid for water pitcher to protect it from contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwashing station is being used to store bags of cereal.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory.
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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03/07/2013 | Routine | |
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