Operator to work on sneeze guards for the self serve buffet lines.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Knives in between use stored in a chemical sanitizer.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Display
Observation: The food on display is not protected from contamination. For the self service buffet line.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. Discussed obtaing portable sneeze gaurds for the self service line with the operator.
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03/09/2016 | Routine | |
No violation observed.
No violation noted during this evaluation. | 08/05/2015 | Risk Factor | |
Facility as clean, orderly, and well maintained. Staff is knowledgeable in employee health risks, cooking, cooling, hot and cold holding temperatures and techniques.
No violation noted during this evaluation. | 04/08/2015 | Routine | |
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food* (corrected on site)
Observation: Raw shell eggs used in the preparation of ready-to-eat foods without subsequent cooking in facilities serving highly susceptible populations. Operator thought he was using pasteurized eggs for a hollandaise sauce and the were not.
Correction: Substitute raw shell eggs with pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products in the preparation of RTE foods. Special food safety precautions must be taken in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire. Operator agreed to use another sauce or send someone out to buy pasteurized liquid eggs.
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12/11/2014 | Risk Factor | |
Facility clean and well organized. Leaving employee health information with the operator.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus. New employee reviewed with the staff during the inspection leaving information for the operator who agreed to discuss with staff as well.
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08/07/2014 | Routine | |
No risk factors viewed out of compliance.
No violation noted during this evaluation. | 04/02/2014 | Risk Factor | |
Discussed menu with the operator reviewed all foods are fully cooked. Reviewed employee health policy. No risk factors viewed out of compliance.
No violation noted during this evaluation. | 12/04/2013 | Risk Factor | |
Employee health is in place.
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food* (corrected on site)
Observation: Partially cooked duck offered for sale or service in facilities that serve highly susceptible populations.
Correction: Cease service of raw or partially cooked animal food or seed sprouts in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire. Operator is going to verify duck is cooked to 165 before service.
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08/07/2013 | Risk Factor | |
Observed the operator verifying cooking temperatures of fried chicken. No violations observed facility clean and well organized.
No violation noted during this evaluation. | 04/23/2013 | Routine | |
Facility clean and well organized.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The staff is drinking from an uncovered container in the food preparation area. And storing above food being prepared.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. Staff corrected during the inspection.
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01/16/2013 | Risk Factor | |
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