- Critical: Discharges from the Eyes, Nose, and Mouth*
Observation: Observed an employee spit in the kitchen trash can.
Correction: Refrain from spitting in the trash can. Go to the restroom to perform such an action. Wash hands.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed several foods in the cook line reach-in refrigerator with no date marking.
Correction: Supply date marking on all ready to eat foods held for 24 hours or more (corn, bag of cooked chicken, etc).
- Kitchenware and Tableware
Observation: Observed spoons in cup at cook line with the food contact surface upward.
Correction: Invert all clean utensils
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07/01/2015 | Routine | |
No risk factor violations observed. Gloves worn. Discussed need for mop sink.
No violation noted during this evaluation. | 03/24/2015 | Risk Factor | |
Gloves used.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Found warmer at 125 degrees.
Correction: Hot hold foods to be at or above 135 degrees. Please hold hot foods above 135 degrees. Unit was turned back on.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Found several containers that had no date or wrong date on containers.
Correction: All ready to eat foods to have proper date on containers. Please label these foods (salads, chili).
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11/06/2014 | Risk Factor | |
This is a reinspection for the proper operability/temperature requirement of the tall cook line reach-in unit. This violation has been abated.
No violation noted during this evaluation. | 09/11/2014 | Follow-up | |
This is a reinspection for the proper operability/temperature requirements of the cook line tall reach-in unit. Have the unit serviced. Refrain from using this unit if incapable of holding foods at 41 degrees or below. Chicken salad 45 degrees, sausage gravy 46 degrees, apples 46 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the foods in the cook line reach-in unit exceed 41 degrees (tuna salad 51.7 degrees, chicken salad 50 degrees, hot dogs 51 degrees). Per employee these foods have been in the unit overnight.
Correction: Refrain from using foods that have been in the unit overnight/for more than 6 hours. Remove any foods from this unit until it is capable of maintaining foods at 41 degrees or below.
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09/02/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the foods in the cook line reach-in unit exceed 41 degrees (tuna salad 51.7 degrees, chicken salad 50 degrees, hot dogs 51 degrees). Per employee these foods have been in the unit overnight.
Correction: Refrain from using foods that have been in the unit overnight/for more than 6 hours. Remove any foods from this unit until it is capable of maintaining foods at 41 degrees or below.
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08/29/2014 | Risk Factor | |
- Temperature Measuring Devices (repeated violation)
Observation: Observed the lack of a thermometer in the Coca Cola reach-in at the bar area.
Correction: Supply a thermometer in all refrigeration units.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed mold in the bar fountain gun.
Correction: Clean the fountain gun.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Observed light bulbs above the cook line that are not shielded.
Correction: Provide a shield for all light bulbs.
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05/08/2014 | Follow-up | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Observed a plastic container in the cook line reach-in unit (spaghetti sauce) with mold in it.
Correction: Refrain from using this food product for sale/consumption. Sauce was discarded.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee preparing a club sandwich with one gloved hand/touching sandwich with the bare hand.
Correction: Do not touch ready to eat foods with bare hands. Use gloves/some other dispensing utensil. Corrected by donning 2 gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed foods in the tall reach-in refrigeration unit on the cook line that registered above 41 degrees in temperature. Per cook, these items have been in the unit overnight. Chicken salad 47 degrees, hamburgers 51 degrees, fried potatoes 46 degrees, hot dogs 46 degrees, grated cheese 45 degrees, sausage 44 degrees, sausage gravy 44 degrees.
Correction: Refrain from using these foods for sale/consumption. Tech has been called.
- Temperature Measuring Devices
Observation: Observed the lack of a thermometer in the Coca Cola reach-in at the bar area.
Correction: Supply a thermometer in all refrigeration units.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed mold in the bar fountain gun.
Correction: Clean the fountain gun.
- Light Bulbs Protective Shielding
Observation: Observed light bulbs above the cook line that are not shielded.
Correction: Provide a shield for all light bulbs.
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05/06/2014 | Routine | |
No critical violations noted.
No violation noted during this evaluation. | 11/19/2013 | Risk Factor | |
Refrigerator working. Potato salad 41 degrees. Permit issued.
No violation noted during this evaluation. | 06/18/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed tuna salad at 47 degrees and other TCS foods at 44 degrees.
Correction: Put in walk-in to rapidly cool.
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06/12/2013 | Follow-up | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed packages of raw ground beef stored directly on top of lemons.
Correction: Separate raw meats from ready to eat foods. Corrected by rearranging refrigerator. Produce will be washed.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the salads such as tuna and potato at 49 degrees. This refrigerator was overloaded which prevented air circulation.
Correction: Put salads in walk-in to cool rapidly.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed mold build up on soda gun.
Correction: Clean.
- Toilet Room Receptacle Covered
Observation: No covered trash can in women's restroom.
Correction: Provide.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Observed old equipment behind walk-in cooler.
Correction: Remove.
- Lighting, Intensity
Observation: Observed light intensity low.
Correction: Increase.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Observed trash and food debris on floor under sandwich unit.
Correction: Corrected by cleaning.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Restroom toilets were dirty.
Correction: Clean.
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06/04/2013 | Routine | |
No critical violations.
No violation noted during this evaluation. | 02/22/2013 | Risk Factor | |
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