| No violation noted during this evaluation. | 03/22/2016 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed caesar dressing, thousand island dressing, and honey mustard cold holding at improper temperatures in the display/self service refrigerator.
Correction: Adjust thermostat in refrigerator and maintain TCS food at 41°F or below to inhibit the growth of harmful bacteria.
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11/12/2015 | Risk Factor | |
- Equipment - Cutting Surfaces
Observation: The cutting board along the prep table is 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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06/29/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pepperoni and cubed cheese were observed cold holding at improper temperatures in the Victory 2-door reach in.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Also turn down temperature of unit or spread out food items so that cold air can circulate throughout whole unit.
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03/16/2015 | Risk Factor | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the can opener with heavy accumulation of rush preventing the cleaning of the blade has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: In serving line hood light bulb not shielded, coated, or otherwise shatter-resistant and two light out of services.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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11/24/2014 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that salad bar was not protected from BIOLOGICAL CROSS-CONTAMINATION in need of sneeze gard covered containers, or wrapped.
Correction: Prevent BIOLOGICAL CROSS-CONTAMINATION by storing food in packages, covered containers, or wrappings.
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08/28/2014 | Risk Factor | |
- Responsibilities of Owner or Proprietor (corrected on site)
Observation: Observe a Cigarettes box and lighter display in front of costumers and/or smoking paraphernalia present in nonsmoking area.
Correction: Remove Cigarettes box and lighter or smoking paraphernalia from none smoking area.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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04/29/2014 | Routine | |
| No violation noted during this evaluation. | 10/02/2013 | Risk Factor | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Back area closet storage area observed cluttered and unorganized. Catering items stored on the floor.
Correction: Clean and reorganize this area. Store dishware 6" above floor. Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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05/10/2013 | Routine | |
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