| No violation noted during this evaluation. | 03/04/2015 | Re-inspection 2 | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Ribs (44 F) and BBQ pork (44 F) in the line cooler is cold held above 41°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 18-Feb-2015 Correct By: 25-Feb-2015 Correct By: 04-Mar-2015
- EATING, DRINKING, OR USING TOBACCO
Observation: Five employee beverages observed on food prep surfaces. This was a repeat violation from the routine inspection.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use. Correct By: 04-Mar-2015
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02/25/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Ribs (46 F) and BBQ pork (43 F) in the line cooler is cold held above 41°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 18-Feb-2015 Correct By: 25-Feb-2015
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY (repeated violation)
Observation: The portable bar has exposed wood and shall be smooth, non-absorbent and easily cleanable. This was written on the pre-licnese inspection.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
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02/18/2015 | Re-inspection | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling Grilled cheese and chicken salad sandwiches with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 18-Feb-2015
- Critical: PHF/TCS, COLD HOLDING
Observation: Ribs in the line cooler is cold held at 46°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 18-Feb-2015
- PROPER COOLING METHODS - CRITERIA
Observation: Mushrooms observed cooling in a deep container in the sandwich prep cooler. Discussed that the cooling of the mushrooms in the prep cooler was raising the temperature of the cooler. Recommended cooling on a sheet pan in the walk-in cooler.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: The portable bar has exposed wood and shall be smooth, non-absorbent and easily cleanable. This was written on the pre-licnese inspection.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on the counters.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: The back exterior door leading to the garbage is not tight-fitting. This was written on the pre-license inspection.
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents.
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02/11/2015 | Routine | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands after handling trash.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 28-Oct-2014
- Critical: PHF/TCS, COLD HOLDING
Observation: Tomatoes in salad cooler is cold held at 48°F.
Roasted mushrooms in the sandwich cooler is cold held at 45 F.
Pork loin and soup in the walk-in cooler were cold held at 42 F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 28-Oct-2014
- WHERE TO WASH - UNAPPROVED SINK
Observation: Food employee observed washing hands in 4-compartment sink.
Correction: Food employees shall wash their hands in a handsink approved for handwashing.
- FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES
Observation: Water temperature for the sanitization rinse in the Hobart high temperature warewashing machine is at 151° F on the plate.
Correction: Adjust the water temperature so the hot water is between 160°F on the plate and between 180 F and 194 F on the machine guage. Food establishment shall only utilize the 4-compartment sink until the dish machine is repaired.
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10/21/2014 | Pre-inspection | |
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