| No violation noted during this evaluation. | 01/05/2016 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Ribs noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only sanitizing agents that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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09/03/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked ribs cold holding at improper temperatures.
Correction: Discard affected product. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: Dishmachine wash gauge was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
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05/06/2015 | Routine | |
Dishmachine and refrigeration repairman on site during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded cheese and sour cream cold holding in left side prep unit at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing Machines, Manufacturers' Operating Instructions (corrected on site)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
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01/13/2015 | Routine | |
- Equipment - Cutting Surfaces (corrected on site)
Observation: The cutting boards at prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. PIC replaced cutting boards during visit with new small cutting boards.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF.
Correction: Dishmachine repairman onsite during visit
|
10/03/2014 | Routine | |
Exhaust system found clean.
Cutting boards replaced.
Dishes and utensils found clean.
No violation noted during this evaluation. | 03/21/2014 | Other | |
Exhaust system scheduled to be cleaned 3/18/14.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exhaust system over grill and deep fryer
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
03/13/2014 | Follow-up | |
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: plates, glasses and utensils
Correction: Clean and sanitize these surfaces for food contact.
- 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: Exhaust system over grill and deep fryer
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/06/2014 | Routine | |
Food Temperatures: (Potato Skins 40 deg F.), (Chicken 29 deg. F.), (Salmon 29 deg. F.), (Burgers 33 deg. F.), (Ribeye deg. F.)
Notes: Facility found very clean and organized. PIC to monitor temperature of left side sandwich unit to ensure that it maintains 41 degrees F. or lower.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications Dish wash temperature measured 144 degrees F. and Dish Rinse temperature measured 178 degrees F., however test strips indicated that temperature reeached at least 180 degrees F..
Correction: PIC to have dish machine temperature gauges adjusted or repaired.
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03/07/2013 | Routine | |
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