- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk observed cold holding at improper temperature inside the chest refrigerator in the front service area.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Raw and/or undercooked eggs are provided on the menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Good Repair and Proper Adjustment
Observation: Chest freezer in the front service area was observed in a condition that prevents necessary maintenance and easy cleaning: excess frost observed. .
Correction: Defrost the freezer to restore it to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Bussing carts (2)
- Side exterior surfaces of grills (3)
- Side exterior surface of Deep Fat Fryer
- Side exterior surface of Stove
- Top exterior surface of ice machine
- Door gasket of upright freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster lid was open.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees: Sign missing in men's rest-room.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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11/04/2015 | Routine | |
| No violation noted during this evaluation. | 07/27/2015 | Risk Factor | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
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04/28/2015 | Risk Factor | |
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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01/30/2015 | Risk Factor | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken salad and Brunswick Stew in the walk in refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Chest freezer in the front service area was observed in a condition that prevents necessary maintenance and easy cleaning: excess frost observed on freezer interior.
Correction: Defrost the freezer to restore it to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the Beverage Air upright freezer in the kitchen is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Top shelf above the automatic dishwasher
- Door gaskets of the food prep reach in refrigerator and Arctic Air reach-in freezer.
- Cabinets under the deep fat fryers.
- Left side of grill.
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 (repeated violation)
Observation: Bank of florescent light burned out in the kitchen.
Correction: Replace the burned out light tubes to ensure adequate lighting. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/03/2014 | Routine | |
Food Temperatures, Continued: (Degrees F.) Hot Holding: Steam Table: Chicken Gravy:144
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration: concentration was below 10 PPM. .
Correction: Set up sanitizer compartment of 3-compartment sink and submerge dishes, etc. for 30 seconds to one minute to ensure proper sanitization of food contact surfaces until dishwashing service company can service the machine. Always ensure sanitizing solution is at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F, by testing the solution on a regular basis with chlorine test strips. .
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07/30/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg mix for French toast and ground sausage observed cold holding at improper temperature in the low boy reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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05/02/2014 | Risk Factor | |
| No violation noted during this evaluation. | 02/06/2014 | Risk Factor | |
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand washing sink in the kitchen observed not sealed to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The small chest freezer in the front service area has a large accumulation of frost: a condition that prevents necessary maintenance and easy cleaning.
Correction: Defrost the freezer to restore it to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Cutting Board on food prep table.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment as an accumulation of grime and/or debris:
- Door gasket and interior of upright freezer in Dry Storage Room.
- Heat lamp and kitchen
- Lower section/grating under flat grill
- Side surface of stove
- Interior surfaces of Arctic Air reach in freezer.
- Door gasket of low boy reach in refrigerator in the kitchen
- Stainless steel shelves in the walk 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: A bank of florescent lights observed burned out in the kitchen.
Correction: Replace the burned out light tubes to ensure adequate lighting. 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 behind the beverage machine in the front service area 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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10/23/2013 | Routine | |
| No violation noted during this evaluation. | 08/26/2013 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding Low Boy Reach in Refrig: Pancake Mix: 40
No violation noted during this evaluation. | 05/28/2013 | Risk Factor | |
Food Temperatures, Continued (Degrees F.) End Cooking: Deep Fat Fryer: Salmon Cakes: 209
No violation noted during this evaluation. | 02/20/2013 | Risk Factor | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE)
Chili in the walk in refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law: item had been mismarked with the wrong month.
Correction: . Ensure all prepared RTE food is mark with the name and correct ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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02/06/2012 | Risk Factor Assessment | |
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