2nd handsink in kitchen takes long time to heat up . 71 F got it to 90 F after a long time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Noted ham slices a 54 F in sandwich unit. Removed .
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Sandwich unit may not be holding temps. reads 52F on bottom shelf. Needs to be 41 F or below.
Correction: Repair the sandwich unit 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 sandwich unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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02/09/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Noted sausage at 125 on line. removed should be 135 and above
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*
Observation: Noted milk in reach in on line at 44 F. Needs to be 41 or below. Unit may not be working properly.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Reach in refrigerator not working properly . Ambient at 58F
Correction: Repair the 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 refrigerator. , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair (repeated violation)
Observation: a) noted walk in refrigerator floor of outside walk in wed. Water inside the floor . Repair b) Check grease trap make sure not leaking looks rusted on the bottom with wet area near it.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/19/2015 | Routine | |
Appears Sewage pip blocked and sewage came out under pressure from a sewage cap located over walk in. Sewage spilled on to the floor on the wed approximately 8:30 PM. Kitchen was voluntarily closed and serve pro clean up is currently finished. food discarded. Recommend addition protection to sewer pipe. suggestion of a trough to be explored.
OK to operate manager agreed to 2nd cleaning by maintenance so sewage seen. All equipment cleaned as per manager. OK to operate
No violation noted during this evaluation. | 08/06/2015 | Complaint | |
noted handwash station in the back takes a long time to heat up. May need to adjust it so it heats faster.
- Physical Facilities in Good Repair
Observation: Noted ceiling leaking (dripping) next to dishwash machine. Repair make sure no contamination to dishwash machine
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/20/2015 | Routine | |
Need to keep cooling temp charts.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Noted shrimp in hot holding unit at 110 F removed. Needs to be 135 and above.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Noted knifes 3 or more with stains on them because magnet they were stored on was slightly greasy. Removed to be washed & magnet cleaned .
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: Noted handsink in cafeteria had container of sanitizer and knife in it. Blockage removed.
Correction: The handwash facility identified above is to be used for washing hands only
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10/31/2014 | Routine | |
Check the hot water of the handsink at the serving line takes a long time for food to heat up.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: noted ham slices on the salad bar at 50 F and noted turkey slices at 50 F. removed.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: Noted 3 knifes on a magnet with stains on them removed .
Correction: Clean and sanitize these surfaces for food contact.
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04/28/2014 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Noted no labels on the bins in kitchen. e.g. corn meal
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: noted 2 pans slightly dirty stored on shelf. Removed to be cleaned. .
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: a) noted employee dumping a drink into a handwash sink in the kitchen. 2 ) noted 2 spatula's stored in handsink at the service line
Correction: The handwash facility identified above is to be used for washing hands only
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10/30/2013 | Routine | |
a) Lukewarm water at 2nd hand sink will not go over 81 f. have checked. and increase. b) Noted temp buffet set up in dining room will check if sneeze guard is necessary. Appears not self service as employee is dispensing food .
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The cold bar had tuna salad at 47 F turkey slices at 47 F . Needs to be 41 F or below. Appears Ice packs used to cool food was not frozen so could not cool the food.
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.
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05/16/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: egg, tuna turkey in slald bar , cold holding at improper temperatures. egg 47 , tuna 47, turkey 48.
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 (repeated violation)
Observation: Plumbing connections under the 3 comp sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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12/21/2012 | Routine | |
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