| No violation noted during this evaluation. | 03/03/2016 | Risk Factor | |
| No violation noted during this evaluation. | 09/25/2015 | Risk Factor | |
- Food Storage - Clean and Dry Location
Observation: Single service storage items stored directly on the floor in the dry storage area.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has an accumulation grime and debris:
- Door gaskets of 4-door low boy reach in refrigerator.
- Interior surfaces of 2-door ovens in the kitchen
- Interior surfaces of cabinet below prep table in the kitchen
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor underneath the beverage machines in the self-service area has an accumulation of grime and debris.
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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07/01/2015 | Routine | |
| No violation noted during this evaluation. | 03/25/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Fried Chicken on the serving line observed hot holding at improper temperature.
Correction: Reheat the food to 165 degrees F. and hold at 135 degrees F. Ensure that potentially hazardous foods for hot holding are heated to 165 Degrees F. for 15 seconds and maintained at 135°F or above to inhibit the growth of harmful bacteria.
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01/08/2015 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Display Case: Italian Noodles: 39, Broccoli and Cheese Salad: 39, Chicken Salad: 38, Salmon: 37, Cold Buffet: Bean Salad: 41, Mozzarella Salad: 39.
No violation noted during this evaluation. | 10/02/2014 | Risk Factor | |
Food Temperatures, continued (Degrees F.) Cold Holding: Salad Display: Cheese Balls: 40, Cold Buffet: Hard-boiled eggs: 41, Cottage Cheese: 41, Cut Melon: 38, Tuna Salad: 41, Cold Display Case: Chicken Salad: 41, Macaroni Salad: 41, Sandwich Station: Sliced Turkey: 37, Sliced Ham: 38.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Exterior surface of towel dispenser in kitchen
- Door gasket of Walk in Freezer.
- Door gaskets of 4-door Low Boy reach in refrigerator.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Two lights observed burned out in light fixtures in the exhaust hood.
Correction: Replace the light bulbs to ensure adequate lighting, especially in areas with heat generating equipment where safety is a factor. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall next to low boy reach in refrigerator #1 has an accumulation of dust/debris.
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.
|
07/02/2014 | Routine | |
Food Temperatures, (Degrees F.) Cold Holding: Salad Display: Potato Salad: 35, Chicken, Diced
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken on service case observed hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk in refrigerator.
Correction: Provide a temperature measuring device INSIDE all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Cabinets under deep fat fryers (2)
- Sides of deep fat fryers.
- Shelf over prep table in the kitchen.
- Door gasket of the Low Boy reach in refrigerator (service area)
- Utensil bin.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the walk in refrigerator has an accumulation of debris. .
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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03/04/2014 | Routine | |
Food Temperatures, Continued: (Degrees F) Cold Holding: Buffet: Tuna Salad: 41, Cooked Chicken: 40, Shrimp: 41, Hot Holding: Buffet: Macaroni and Cheese: 158, Spaghetti: 187, Chicken, Baked: 156, Chicken Tenders: 145, Soup Urn: Vegetable Soup: 192. Facility approved to operate.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced cantaloupe on the self-serve buffet reach in refrigerator observed cold holding at improper temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of both LaRosa Low Boy reach in refrigerator door gaskets has accumulation of debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/24/2013 | Routine | |
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