| No violation noted during this evaluation. | 11/11/2015 | Re-inspection 2 | |
- Critical: COOLING
Observation: Soup in the walk-in cooler, that was made yesterday was observed at 48-51F. The soup was in a large metal pot with 2 ice wands in it, which were melted.
Correction: The soup was discarded during the inspection. Adjust cooling methosd or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Document cooling times and temperatures whenever cooling takes place over the next 2 weeks. Correct By: 11-Nov-2015
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10/28/2015 | Re-inspection | |
- Critical: COOLING (corrected on site)
Observation: Broccoli cheese soup in the walkin cooler that was prepared yesterday was at 48-54 °F. The ice wand was melted and still inserted into the soup.
Correction: The soup was discarded during the inspection. Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Correct By: 28-Oct-2015
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Fried fish and baked chicken on the hot buffet were hot held at 121-127°F. All food held on the buffet is held for up to 2 hours during the lunch period.
Correction: Temp all food on the buffet and any foods not at 135F must be discarded. Maintain hot potentially hazardous foods at or above 135°F. The chicken and fish were discarded during the inspection. Correct By: 28-Oct-2015
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Tuna salad, coleslaw, liver paste, and potato salad on the salad bar were observed cold held at 42-50°F. It was observed that ice was not being used underneath the food containers as is the usual practice to hold food cold. Staff indicated that it was forgotten today, but ice is always used on the salad bar.
Correction: Ice was added to the salad bar. Maintain cold potentially hazardous foods at or below 41°F Correct By: 28-Oct-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Some prepared foods in the walk-in cooler were not provided with a datemark. Those foods include mashed potatoes, noodles, beef tips, sliced (cooked) potatoes, rice, and prime rib. All other foods such as soups and salad bar items were provided with datemarks.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking. Correct By: 28-Oct-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: A knife on the cookline was stored in a container of soapy water.
Correction: Store in-use utensils on a clean, dry surface or in a container of water greater than 135°F. Correct By: 28-Oct-2015
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10/21/2015 | Routine | |
| No violation noted during this evaluation. | 12/12/2014 | Re-inspection | |
- Critical: READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DATE-MARKING
Observation: There were several food items in the walk-in cooler missing a datemark, including beef tips, rice, potato salad, greek salad, and stuffing.
Correction: Develop a method of datemarking and train staff on the method so that all ready-to-eat potentially hazardous foods are date marked with a date not to exceed 7-days. Correct By: 12-Dec-2014
- Critical: COOLING 70°F TO 41°F (corrected on site)
Observation: Beef tips in the walk-in cooler are at 43-44°F after six hours. Additionally, there were several food items in the walk-in cooler that were prepared earlier today that were in deep containers and covered while cooling.
Correction: During the inspection, foods were uncovered or transferred to shallow containers to facilitate cooling. Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours. Separate large portions into smaller portions in shallow containers. Do not cover containers while foods are cooling. Retrain staff on the proper cooling methods. Correct By: 12-Dec-2014
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12/05/2014 | Routine | |
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