The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut and diced tomatoes on the cookline refrigerated maketable unit were cold holding at improper temperatures ( cut and diced.tomatoes-48F and 50F). The operator rapidly cooled the TCS food products.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: A tray of raw shelled eggs on the cookline for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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03/07/2016 | Routine | |
| No violation noted during this evaluation. | 11/03/2015 | Routine | |
High temperature dish machine is now reaching the required 160+.
No violation noted during this evaluation. | 08/10/2015 | Follow-up | |
A follow-up inspection will occur on/about August 10, 2015 to check on the dish machine.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Waffle mix being held on the counter cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: High temperature dish machine is not reaching the required 160F. Operator reset machine and temperature improved, but machine is still not reaching the correct temperature.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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07/31/2015 | Routine | |
Store items in the top of the make table in deeper pans to maintain temperature.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed cook handle raw shell eggs and then handle cooked bacon, without washing his hands in between.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No sanitizer observed in the wiping cloth buckets on the line.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded several days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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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03/25/2015 | Routine | |
Store TCS foods in the make table in deeps pans to ensure food temperatures don't rise.
Make sure ice scoop does not become buried in ice machine. Handle should stay up out of the ice.
Frequent hand washing noted.
- Non-Food Contact Surfaces
Observation: Shelving in the cabinet under the tea dispenser is in need of being cleaned. Cabinet under soda dispenser had some dried on soda syrup. Keep these areas clean of tea and soda syrup to prevent pest.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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10/31/2014 | Routine | |
Wash temperature on the dish machine reading at 140 F and rinse reading at 197 F. Per manufacturers specifications wash temperature should reach a minimum of 156 F. Have this adjusted.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Waffle batter, tomato ends, and cheese slices cold holding at improper temperatures. Tomato ends and cheese slices were moved to deeper pans. Make sure waffle batter is not left out of the refrigerator for a long period of time.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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06/24/2014 | Routine | |
Foods in the Delfield reach-in cooler on the left side of the line were slightly elevated.
Operator moved foods from the cooler and called repair technician to check on cooler.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Observed employee cracking raw shell eggs, handling clean plates, and ready-to-eat food, without changing gloves in between.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chili, waffle mixture, and chocolate milk cold holding at improper temperatures. Foods moved to another cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Plumbing System Maintained in Good Repair
Observation: Leak underneath water dispenser.
Correction: Repair and maintain all plumbing components and fixtures.
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03/19/2014 | Routine | |
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee handling raw shell eggs and bread while wearing the same gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Grits and white gravy hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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12/12/2013 | Routine | |
1. Insinger 402 High Temp dish washing machine w/HATCO booster.
2. Hot water @ tap: men's room 106 F+
No violation noted during this evaluation. | 11/14/2013 | Pre-Opening | |
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