- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: Raw bacon and raw beef was stored over ready-to-eat foods in M3 cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 01-Mar-2016
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Milk in True cooler was 45.7F. Only other TCS food item in cooler was ranch and was 42.8F. Ambient temperature of cooler was 43.5.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Cooler was turned down. Milk was moved to another cooler. Ambient temperature of cooler at 39.9F at end of inspection. Correct By: 01-Mar-2016 Correct By: 01-Mar-2016
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Ham, canadian bacon and pre-cooked sausage was not date marked in cooler.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Correct By: 01-Mar-2016
- CONSUMER ADVISORY (repeated violation)
Observation: Consumer advisory on menu is missing asterisk next to specific food items applicable to statement.
Correction: Provide a means of indicating foods on menu applicable to consumer advisory statement. Correct By: 08-Mar-2016
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE (corrected on site)
Observation: Hot water temperature at handwashing sink is at 130F. Faucet handles are broken and water temperature can't be controlled.
Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. This must be repaired within 10 days to provide a functional handwashing sink in kitchen. Use handsink in front service area until repaired. Correct By: 01-Mar-2016
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT
Observation: Thermometer in True reach-in cooler is located at back of unit and is facing back of unit so it is not readable.
Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily readable. Correct By: 01-Mar-2016
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces cooking equipment and shelving underneath cooking equipment was badly soiled with accumulation of food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 01-Mar-2016
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: Drain lines underneath 2 compartment sink leak at handle/pipe juncture. Two catch buckets present under drain lines catching water.
- Hot water faucet handle is not attached to fixture. Cold water faucet does not function. Water is turned on through seperate faucet and only hot (130F) water is provided.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Correct By: 04-Mar-2016
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Floors and walls around and behind cooking equipment are badly soiled with accumulation of food debris and grease.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 04-Mar-2016
- POSTING OF PERMIT (repeated violation)
Observation: Current permit is not posted in establishment.
Correction: Post permit in public view. Correct By: 01-Mar-2016
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03/01/2016 | Routine | |
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Chicken and biscuit gravy in heating unit was observed hot held at 123.3°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Gravy was reheated and held in hot unit at 135.7.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Sliced tomatoes, sausage gravy, opened containers of milk and other items in the reach in coolers are missing date marks.
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 or an effective method of identifying when a food item has exceeded 7-days. Items had date marks added during the inspection.
- CONSUMER ADVISORY
Observation: The consumer advisory is provided on the menu but is missing an asterisk or symbol next to it and each corresponding food item that can be made to order.
Correction: Provide an asterisk or symbol next to the consumer advisory and all foods that can be served in a raw or undercooked condition. Correct By: 30-Apr-2015
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY
Observation: Thermometer in True glass 2 door reach in cooler is not reading accurately. Observed thermometer to not have proper liquid and unreadable.
Correction: Replace thermometer and locate in the warmest part of the unit. Correct By: 30-Apr-2015
- VENTILATION HOOD SYSTEM - DROP PREVENTION (repeated violation)
Observation: The upper portion of the exhaust ventilation hood system is has grease build up that is accumulating and dripping.
Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles. Operator has a new hood system but is having trouble finding way to fit in the building. Correct By: 31-Aug-2015
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment.
Correction: Post permit in public view. Correct By: 30-Apr-2015
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03/30/2015 | Routine | |
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