| No violation noted during this evaluation. | 10/15/2015 | Routine | |
| No violation noted during this evaluation. | 07/15/2015 | Routine | |
REHEAT FOODS TO 165 FOR 15 SECONDS. COVERED MATERIAL WITH CHEF
- Critical: Temperature, Cooking - Raw Animal Foods*
Observation: Fish taken out of the oven and being put in pan for service. Fish only temped at 117.
Correction: Fish must be cooked until intern temperature of 145 for 15 seconds.
- Equipment and Utensils, Air-Drying Required
Observation: dishes being stacked wet
Correction: air dry dishes before stacking to prevent bacterial growth on food.
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02/13/2015 | Routine | |
- Critical: Hands - When to Wash* (repeated violation)
Observation: employees in prepe area did not wash hands in only available hand sink. Hand sink was dry with no soap.
Correction: review with employees the importance of washing hands before touching RTE foods and between tasks to prevent cross contamination.
- Critical: Cooling* (repeated violation)
Observation: whole turkey temped at 58 degrees in middle. Cook stated raw turkeys were cooked the night before and put in walk in whole to cool overnight.
Correction: Cool PHF from 135 degrees to 70 degrees within two hours. Then from 70 degrees from 41 in 4 hours. A total of 6 hours to cool PHF.
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12/11/2014 | Follow-up | |
ground beef in walk in temped at 47 degrees. Cooling process is still and issue. Many large, deep pans of food being put straight into walk in to cool. Reviewed cooling process again with Mike and chefs. Will do a follow up next week.
- Critical: Hands - When to Wash* (repeated violation)
Observation: employees in prepe area did not wash hands in only available hand sink. Hand sink was dry with no soap.
Correction: review with employees the importance of washing hands before touching RTE foods and between tasks to prevent cross contamination.
- Critical: Cooling* (repeated violation)
Observation: whole turkey temped at 58 degrees in middle. Cook stated raw turkeys were cooked the night before and put in walk in whole to cool overnight.
Correction: Cool PHF from 135 degrees to 70 degrees within two hours. Then from 70 degrees from 41 in 4 hours. A total of 6 hours to cool PHF.
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12/04/2014 | Follow-up | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: chef in charge did not know proper cooking temps of raw turkeys or proper cooling procedures.
Correction: PIC needs to learn proper cooking temps and cooling procedures. Talked with chef and left cooking and cooling handout
- Critical: Hands - When to Wash*
Observation: employees in prepe area did not wash hands in only available hand sink. Hand sink was dry with no soap.
Correction: review with employees the importance of washing hands before touching RTE foods and between tasks to prevent cross contamination.
- Critical: Cooling*
Observation: whole turkey temped at 58 degrees in middle. Cook stated raw turkeys were cooked the night before and put in walk in whole to cool overnight.
Correction: Cool PHF from 135 degrees to 70 degrees within two hours. Then from 70 degrees from 41 in 4 hours. A total of 6 hours to cool PHF.
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11/20/2014 | Routine | |
Ceiling tiles replaced, shatter resistant light bulbs installed over food prep area in On Common Ground.
No violation noted during this evaluation. | 09/29/2014 | Routine | |
For new operation, On Common Ground.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located over the food prep area does not meet the standard of: smooth, durable and easily cleanable.
Correction: Refinish or replace the indoor ceiling at the area designated so it is: smooth, durable and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulbs over the food prep area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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09/24/2014 | Routine | |
New additions ready to operate.
No violation noted during this evaluation. | 08/18/2014 | Routine | |
- Food - Washing Fruits and Vegetables (corrected on site)
Observation: Vegetables not washed before being offered for sale or service. (Observed cutting celery and placing in hot wing bar without prior washing).
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the paint roller used to spread butter on grilled cheese sandwiches is not safe.
Correction: Replace roller with a food contact piece of equipment.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the 1 DR reach-in cooler at the serving line is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Lockers are not being used to store personal items - they are being kept throughout the kitchen.
Correction: Keep lockers, designated area or other suitable facilities used to store employees personal belongings in an orderly manner
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10/31/2013 | Routine | |
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