| No violation noted during this evaluation. | 04/17/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Cottage cheese in top part of front waitress area unit is cold held at 49 deg F. Cinnamon apples 44 in top part of unit. 3-25. Both containers of cottage cheese in lower part of unit 41 deg F. Cinnamon apples in lower part 41 deg F or less. Temperatures in upper part as follows: Cinnamon apples 49 deg F, homeade tarter sauce 48 deg . Sour cream 50 deg F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
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03/25/2015 | Re-inspection | |
- Critical: COOLING
Observation: Spaghetti meat sauce in walk in is not cooling properly and is at [ °F] after [time]. Cooked noodles no cooling properly in walk in as well. Noodles were 69 deg F and meat sauce was 67. Amount of time product had been in cooler was uncertain. 20 min to 1 1/2 hours?? Hard to tell in product was in violation or not.
Correction: 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.
- Critical: PHF/TCS, COLD HOLDING
Observation: Cottage cheese in top part of front waitress area unit is cold held at 49 deg F. Cinnamon apples 44 in top part of unit.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- EATING, DRINKING, OR USING TOBACCO (repeated violation)
Observation: Employee (waitstaff) was observed eating in the kitchen area upon my arrival through the swinging door. Something from a bowl and I believe she was using a spoon.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use. Re educate and remind staff of proper location to eat.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of prep cooler and between fryers etc are soiled with grease buildup.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. During lull in service employees should be wiping exterior doors etc of prep coolers with wiping cloth from sanitizer solution.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The handwash sink in the kitchen appears to be plugged. After washing hands in it and observing others the water stays in the sink before finally going down the drain. .
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
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03/17/2015 | Routine | |
| No violation noted during this evaluation. | 02/12/2014 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before or after cracking eggs with gloved hand and then grabbing cooked bacon (RTE).
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Remember try and use a utensil to minimize cross contamination. Also hands shall be washed before putting on gloves and when changing gloves. Re-educate employees on this. This will be challenging when only one cook is on line. Correct By: 11-Feb-2014
- EATING, DRINKING, OR USING TOBACCO
Observation: Half eaten donut was observed on shelf in cooking area. Box of donuts noted on counter as you enter kitchen.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floor under the fryers noted with grease build up.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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02/05/2014 | Routine | |
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