| No violation noted during this evaluation. | 01/06/2016 | Routine | |
| No violation noted during this evaluation. | 10/02/2015 | Routine | |
The operator provided metal probe thermometers, chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked ribs and raw chicken in the cookline maketable unit and a large container of mushroom Maderia soup in the walk-in cooler were cold holding at improper temperatures ( raw chicken-47F, cooked ribs- 49F, mushroom Maderia soup-47F) The operator discarded the ribs and raw chicken products and rapidly cooled the mushroom soup product).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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07/08/2015 | Routine | |
No violations were noted during today's inspection.
The operator stated that the facility is an independent living facility, that offers no medical care for residents.
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
No violation noted during this evaluation. | 02/13/2015 | Routine | |
The operator provided a metal probe thermometer and chlorine test strips during today's inspection.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses ( ice creams were observed in standing water at the wait station area).
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: A pan of raw chicken (prepared 11/17) stored in the cookline maketable unit was cold holding at improper temperatures. The operator removed and discarded the food product.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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11/21/2014 | Routine | |
Addl Temp: shrimp & grits- 145F, crabmeat mix- 37F, milk-38F, mushroom soup-35F
Note: The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy was provided at this time.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands ( a male cook was observed handling and placing the garnishments (candied/spiced apples) with his bare hands).
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses ( bowls were observed as scoops in the kitchen bulk storage containers).
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: A container of coucous in the kitchen expo area Victory reach-in cooler measured 45 degrees F
Correction: the food product was cold holding at improper temperatures.
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08/14/2014 | Routine | |
No violations werw observed during today's inspection.
The operator provided metal probe thermometers and chlorine test strips at this time.
Addl Temp: milk-42F, gravy-179F, peanut soup-190F, hot pepper soup-197F, creamer-42F, portioned fruit salad w/cut melon-43F cooling
No violation noted during this evaluation. | 04/10/2014 | Routine | |
Addl Temps:half & half- 42F, milk-42F, 40, cooked pork-40F, raw fish-40F, corned beef-42F.
The operator provided a metal probe thermometer and chlorine test strips during today's inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin (flats of raw shelled eggs) were stored over ready-to-eat (RTE) foods (cooked food items) in the walk-in 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.
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11/06/2013 | Routine | |
The operator provided a metal probe thermometer and chlorine test strips during today's inspection.
The operator indicated that the front bar maketable unit will be called-in for service/repair, cooling methods will be reviewed and monitoring of the cookline maketable unit would occur.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Prepared egg salad and tuna salad in the front bar area maketable unit, the previously prepared meatloaf, seafood salad and ham steaks in the cookline maketable unit and a pan container of previously cooked and cooled potato bacon cheddar soup in the walk-in cooler were observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the front bar area maketable unit was observed torn, in poor repair. The ambient air reading of the maketable unit was 48 degrees F with TCS food products in the unit had elevated temperatures.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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07/17/2013 | Routine | |
Additional food temperatures: Melon - 41, 40, Half & half - 45, Broccoli & cheese soup - 38, Pork - 168, Mac & cheese - 38, Sliced, glazed ham - 39, Ribs - 39, Stuffing - 175, Broccoli & cheese soup - 150-155, French onion soup - 148, Sweet potato - 208, Baked potato - 210, Chicken salad - 38, BBQ - 162.
Do not stock refrigeration to full, so that air does not properly circulate throughout refrigeration.
Self closing door mechanism needed for men's employee restroom.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Heavy whipping cream and half & half cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the arctic air reach-in (with coffee & heavy whipping cream) and make table at the bar is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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04/01/2013 | Routine | |
Notes:
* No violations observed during today's inspection.
No violation noted during this evaluation. | 02/09/2012 | Routine | |
There are no violations noted during todays inspection.
Facility is well organized and clean, bleach sanitizer in use and at proper concentration. Good hygiene practices observed.
No violation noted during this evaluation. | 02/04/2011 | Routine | |
All violations have been corrected during inspection.
Additional temperatures are taken: raw tuna 35 F, beef/vegetables soup 158 F, potato/bacon soup 183 F, chicken salad 37 F, egg salad 41 F, tuna salad 38 F.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employees are drinking from an uncovered container in the food preparation area.
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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Two containers with fresh cut vegetables were stack on top of the open container with fresh cut produce .
Correction: Protect food from miscellaneous sources of contamination.
Cover all food containers.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: There are no sanitizer in use at the deli cafe.
Correction: Provide a chlorine sanitizer solution at proper concentration of 50 ppm.
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11/15/2010 | Routine | |
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