| No violation noted during this evaluation. | 12/14/2015 | Routine | |
- Equipment and Utensils, Air-Drying Required
Observation: food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
|
09/30/2015 | Routine | |
Violation discussed for correction. Facility maintained and managed well during this inspection.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
|
04/02/2015 | Routine | |
Correct the remaining item within 72 hours. Maintain the corrected items as corrected. Reviewed thawing methods with PIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
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08/04/2014 | Follow-up | |
Correct the remaining items prior to the follow-up. Maintain the corrected items as corrected. Reviewed employee health policy with PIC.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food service worker was observed failing to wash after handling soiled wares prior to handling clean.
Correction: Instruct staff at the warewashing station to wash after handling soiled wares prior to handling clean.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food stored above ready to eat food.
Correction: Store raw animal food below ready to eat food.
- Critical: Cooling*
Observation: Food prepared yesterday improperly cooled.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Some foods cold holding at improper temperatures (two large prep coolers).
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Wares cycled through the bar dishmachine are not being sanitized.
Correction: Discontinue use of the machine until it had been repaired or adjusted as needed to provide 50-100 ppm chlorine.
|
07/28/2014 | Risk Factor | |
Mgmt. very proactive.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that cooked whole potoates were not protected from dripping cooling fan in walk-in cooler because it was not wrapped.
Correction: Prevent cross-contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the broiler 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.
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10/29/2013 | Routine | |
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