| No violation noted during this evaluation. | 01/28/2016 | Follow Up | |
- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED
Observation: A slice of pie in the walk in cooler had mold growth present. Food employee discarded food item during inspection when brought to their attention.
Correction: Discard unsafe or adulterated food items. Inspect other desserts in the walk in cooler.
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Potato Salad in the back prep cooler had exceeded its discard date of 12/28/15. Food employee discarded food item during inspection.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: Chemical dishwasher had no concentration of sanitizer when tested. A 3 compartment sink is available to be used for proper warewashing until dishwasher is working properly.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- CONSUMER ADVISORY (repeated violation)
Observation: Consumer advisory is stated on both menu's but the food items that apply to the consumer advisory are not denoted.
Correction: Denote food items that apply to the consumer advisory for animal foods served in a raw or undercooked condition.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
|
01/19/2016 | Routine | |
- Critical: PHF/TCS, HOT HOLDING (repeated violation)
Observation: Broasted Chicken on Hot Food Bar was hot held at a range of temperatures of 105,150,120°F. Chicken below 135F was discarded by employee. Pizza Hot Held on Food Bar was hot held at a range of temperatures of 142, 127, 132F
Correction: all pizza was discarded by employee at the end of Hot Food Bar period (10:30am-2p).
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Chili, mashed potatoes, hard boiled eggs, sliced roast beef and seasoned chicken strips in Walk in Cooler were improperly date marked or not date marked at all. Chili and mashed potatoes has dates from when it was made and frozen but no date from when the food item was pulled from the freezer to be used. Lasagna in Walk in Freezer was also not datemarked the date it was made and cooled. Food employee's dated food items during inspection.
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.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: A Neon cleaner/degreaser is currently being used on food contact surfaces in the kitchen. A Keystone Multi-Quat sanitizer is available that is being used on tables only. Keystone sanitizer should be used on food contact surfaces
Correction: not a cleaner/degreaser.
- Critical: FOOD CONTACT SURFACES - FREQUENCY (repeated violation)
Observation: Hobart mixer used for making dough was dirty during inspection. Per a discussion with an employee the mixer was used the previous day and has not been cleaned.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours.
- DEMONSTRATION OF KNOWLEDGE
Observation: Certified Food Manager was not on site during inspection and employee's working did not demostrate knowledge of datemarking, sanitizing for food contact surfaces, and proper food cook temperatures (raw burger). Sanitarian guided employee's on foods that apply to datemarking, cook temperatures, and proper use of sanitizer.
Correction: The person in charge shall obtain training or training materials in the areas of [items] so they are able to demonstrate knowledge and train employees on proper food safety practices.
- CONSUMER ADVISORY
Observation: Consumer advisory is stated on the menu but the food items that apply to the consumer advisory are not denoted.
Correction: Denote food items that apply to the consumer advisory for animal foods served in a raw or undercooked condition.
- FOOD CONTACT SURFACES - SOILED
Observation: Industrial can opener on the counter is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Many food items are stored on the floor in the Walk in Freezer.
Correction: Store all food items 6 inches above the floor.
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
|
12/10/2014 | Routine | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: Food contact surfaces are being cleaned with a cleaner/degreaser, not a sanitizer during the day. A Quat sanitizer dispenser is available and was tested at 200ppm.
Correction: Provide training to employees on proper sanitizer use. Use Quat sanitizer from dispenser to sanitize food contact surfaces thoughout the day, not the cleaner/degreaser.
- Critical: FOOD CONTACT SURFACES - FREQUENCY (repeated violation)
Observation: Hobart Mixer used for making pizza dough is being cleaned weekly.
Correction: Clean Hobart Mixer after each use or a minimum of every 4-hours.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Ice Bin scoop was being stored on top of the ice machine next to/on top of a soiled rag.
Correction: Store in-use utensils in a sanitary manner.
|
12/12/2013 | Follow Up | |
- Critical: PHF/TCS, HOT HOLDING
Observation: Fried Chicken and Pizza in Hot Food Bar was observed to be hot held at 108 and 125°F, respectively.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING
Observation: Cottage Cheese on Salad Bar is observed to be cold held at 47°F at the surface and 41F at the bottom of container.
Correction: Maintain cold foods at or below 41°F. Suggest frequent mixing of items on salad bar to ensure entire food item is kept cold and train employee's on where to take proper and accurate temperatures.
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Marinated Chicken in walk in cooler has exceeded its date mark. Food item was observed with a date mark as pulled from freezer on 11/24, exceeding 7 days.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Employee discarded Marinated Chicken.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: Food contact surfaces are being cleaned with a cleaner/degreaser, not a sanitizer during the day. A Quat sanitizer dispenser is available and was tested at 200ppm.
Correction: Provide training to employees on proper sanitizer use. Use Quat sanitizer from dispenser to sanitize food contact surfaces thoughout the day, not the cleaner/degreaser.
- Critical: FOOD CONTACT SURFACES - FREQUENCY
Observation: Hobart Mixer used for making pizza dough is being cleaned weekly.
Correction: Clean Hobart Mixer after each use or a minimum of every 4-hours.
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY
Observation: Thermometer in Back Prep Cooler is not readable/functional and Thermometer in Pizza Prep Cooler is inaccurate with a reading of 0°F.
Correction: Calibrate or replace thermometer in both Prep Coolers.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice Bin scoop was being stored on top of the ice machine next to/on top of a soiled rag.
Correction: Store in-use utensils in a sanitary manner.
|
12/02/2013 | Routine | |
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