Discussed employee health with the person in charge.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: A drink without a straw was observed in the food prep area.
Correction: The operator removed the drink from the kitchen. The operator will ensure all drinks are covered with a straw.
- Critical: Cooling* (corrected on site)
Observation: Scrambled eggs and sausage from the morning breakfast service (ending at 8:30AM) were observed at temperatures outside of range for cooling (75F sausage and 100F eggs). Chicken wings from 12/14 were also observed out of temperature at 58F.
Correction: The operator voluntarily discarded the food products. Cooked potentially hazardous food should be cooled (1) within a total of six hours from 135C to 70F
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12/15/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Bacon stored over pasturized eggs.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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12/08/2014 | Routine | |
No violation noted during this evaluation. | 06/13/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken 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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03/19/2014 | Risk Factor | |
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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11/21/2013 | Routine | |
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