- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the dishroom.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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12/02/2015 | Routine | |
During the cold holding/cooling assessment, no violations were observed.
No violation noted during this evaluation. | 05/07/2015 | Risk Factor Intervention | |
| No violation noted during this evaluation. | 12/31/2014 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin(liquid eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the dish room.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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11/14/2014 | Routine | |
- Food Storage - Prohibited Areas (corrected on site)
Observation: Foods stored on floor.
Correction: Store all food items at least 6" off floor.
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08/27/2014 | Routine | |
Items from previous inspection corrected.
No violation noted during this evaluation. | 06/06/2014 | Follow-up | |
Cory called refrigeration repair company to maintain walk in.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Rice and pork cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a clorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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06/05/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Walk in thermostat adjusted to cold hold below 41* F.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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02/21/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Turkey stored over ready to eat food.
Correction: Corrected on site. Turkey relocated below ready to eat foods.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: sausage gravy hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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11/25/2013 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floor behind cooking equipment in need of cleaning.
Correction: Clean floor.
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09/05/2013 | Routine | |
Previous violation(s) corrected.
No violation noted during this evaluation. | 07/01/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw chicken, green beans, and beef gravy cold holding at improper temperatures in walk in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair or maintain walk in refrigerator.
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06/17/2013 | Routine | |
All items from previous inspection corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Prep table cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair prep table.
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12/20/2012 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Prep table cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair prep table.
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12/10/2012 | Routine | |
Repair prep table cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Eggs and ham cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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12/03/2012 | Follow-up | |
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