| No violation noted during this evaluation. | 03/12/2015 | Standard Inspection |
- Critical: Food on display was not properly protected from contamination by consumers. Observed apples not properly protected.
Except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing , food on display shall be protected from contamination as required by this rule.
- Critical: Observed improper method for cooling TCS foods. Cheese sauce was cooling at 48F in the cooler from overnight.
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule. Item voluntarily discarded.
- Critical: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. Cooked vegetables were date marked 8/25
To prevent illness refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it exceeds the temperature or time except the time the food is frozen, is in a container or package that does not bear a date or day, or is marked wtih a date or day that exceeds the time and temperature combination as required in this code. Item voluntarily discarded.
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Provide quat test strips (200-400ppm).
- Equipment and/or components are not maintained in good working order.
Repair tall reach-in cooler near cookline to prevent standing water.
- Equipment and/or components are not maintained in good working order.
Repair or replace buffet prep line with mechanical refrigeration. Ice bath is only a temporary procedure.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean interior and exterior of coolers and exterior of microwaves to remove build-up.
- Observed a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Thoroughly clean floors in hard to reach areas (under/behind equipment) to remove build-up.
- Critical: Observed the presence of live insects, rodents, and other pests.
Abate nuisance of flying insects (ex=fruit flies)
|
09/04/2014 | Standard Inspection |
Employees are knowledgeable to exclusions and restrictions
Discussed glove use and handwashing procedures
Ready to eat foods were handled with proper glove, utensil use
Employee knowledgeable to food safety questions
Food products received from approved sources
- Cooked vegetables in walk-in cooler were date marked 8/25.
PHF's shall be date marked to ensure a one week rotation if product is not used within 24 hours. Product voluntarily discarded.
- Cheese sauce was cooling at 48F from overnight.
PHF's shall be cooled to 41F within the 4 or 6 hour process using an ice bath, ice wand, shallow pans or a blast chiller. Item voluntarily discarded.
PHF's were cold held, hot held and thawed properly. Discussed cooking and reheating
- Observed apples not properly protected by consumers
Self serve products shall be properly protected by sneeze guards, lids, etc. to prevent cross contamination
Raw animal foods were properly stored in a manner to prevent cross contamination
Consumer advisory observed in menu
- Quaternary test strips were not provided.
Provide chemical test strips to monitor sanitizer concentration (200-400ppm)
|
09/04/2014 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. Clean the following: interior of 4 door glass cooler
preptop cooler fan guard
- The light intensity in the walk-in refrigerator, dry food storage area, or other area during cleaning was less than ten foot candles. Corrected.
The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.
- Observed a build-up of dirt and debris. Clean the following: floor at walk in freezer
and floor throughout facility concentrating on hard to reach areas (i.e. under grill line, under shelving, under equipment, etc.)
|
03/07/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
|
03/07/2014 | Critical Control Point Inspection |
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