| No violation noted during this evaluation. | 12/02/2015 | Routine | |
| No violation noted during this evaluation. | 09/29/2015 | Routine | |
| No violation noted during this evaluation. | 04/15/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Dice chicken with gravy hot holding at improper temperatures reading of 89 °F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the Kitchen is being used as a dump station observe staff dumping and cleaning whipping cloths on a hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
|
09/18/2014 | Routine | |
| No violation noted during this evaluation. | 03/17/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.(open cup stored INSIDE the refrigerator)
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Beans on the steamtable hot holding at improper temperatures.
Correction: Discard the food that has been held in the temperature danger zone for more than 4 hours and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Repair the unit. Use time as a public health control until unit is repaired.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Panda packs 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The steam table was observed in a state of disrepair and damaged.
Correction: Repair the steam table 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 steam table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/09/2013 | Routine | |
- Plumbing System Maintained in Good Repair
Observation: The ECOLAB solitaire dispenser in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of soap, degreaser and concentrated sanitizer are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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06/07/2013 | Routine | |
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry in small unfinished back closet/storage area.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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05/07/2013 | Routine | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items in hall closet observed stored on the floor.
Correction: PROVIDE SHELVING. Store single service items and food containers in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizer and floor cleaner are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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02/04/2013 | Routine | |
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