4-501.11; Core; Repair corner on prep table that has tape on it. Tape attracts dirt and is not sanitary. All work surfaces shall be smooth and easily cleanable.
0.0
49.
4-602.13; Core; Clean grease buildup from around fryers and equipment. General equipment cleaning.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Walk-in cooler is running borderline on temperature at 45-46 degrees F. New 2009 FDA food code which will be adopted Sept 1st 2012 states that cold hold foods shall be held at 41 degrees F or below. Recommend strongly that we upgrade walk-in cooler, otherwise this will be a constant violation.
0.0
43.
Make sure all handwashing lavatories are properly stocked with soap and towels.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Ice machine shield in break area, had the slime build-up. Sanitizer in dish vat was too weak. Employee cleaned the shield during the inspection and remade the sanitizer in the vat.
1.5
17.
Walk-in cooler was holding food below 45*F today.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Tuna salad and other various foods were between 45-50 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must hold proper temperature. This same cooler had a few items out of temperature on the previous inspection. This is a repeat violation.
4.0
46.
Clean dusty ceiling vent or intake in the kitchen area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Fish and pureed fish were out of temp as noted. All hot hold potentially hazardous foods must hold at 135 degrees F or above.
2.0
17.
Chicken salad in one walk-in was 49 degrees F. All cold hold potentially hazardous foods must read 45 degrees F or below. Do not leave foods out at room temp too long.
0.0
25.
One stem thermometer read 28 degrees F, another read 20 degrees F. All thermometers should be calibrated to 32 degrees F in ice water /- 2 degrees F.
0.5
36.
Replace lid gasket on the ice machine in the cook area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Replace lid gasket on the ice machine in the cook area.
0.5
45.
Replace ceiling tile in the kichen that is not approved. Tiles must be smooth, easily cleanable, and non-absorbant. Seal any holes in the ceiling tiles.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Use proper thawing techniques for meats. Thaw under cool running water, in the microwave, or in the refrigerator. Do not thaw meats in standing water. Product may also be cooked from frozen state.
0.5
46.
Clean dusty ceiling vents in the kitchen area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
No critical violations, good food temps, Good facility
"Clean floors in dry storage under racks, repair walls in dish-room. Repair floors where necessary. Repair rusty door at dish-room."
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
"CORRECTED DURING INSPECTION Clean/sanitize interior of ice machine in the kitchen especially around the shield and upper portions of machine. Clean and remove all mold, then sanitize."
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
GENERAL COMMENT Fly seen, take measures to remove and prevent
0.0
45.
Repair damaged walls in dishroom (side and under disharea) repair rusty door jam in dishroom. Repair damaged floor at entrance to walk-in cooler. Clean drain pipes.
0.5
2.
CORRECTED DURING INSPECTION Employee veal in oven (91 f). Keep employee food from home away from the establishments prep area, storage and foods.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION Plates (hamburger steak) in hot holding unit were holding at 125 f. All hot foods must be held at 135 f or higher. Food was reheated to 165 f & placed back into unit.
2.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
46.
Clean diirty/dusty vent returns in kitchen.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Two compartment prep sink was used to thaw & prepare raw fish, then blend a ready to eat food. This sink can only be used to prepare raw meats/seafoods. Prepare all other items at the front prep station. Blenders must be moved from this sink since they are used to blend pre-cooked foods.
REPAIR THE WATER DRIP IN THE WALK-IN FREEZER THAT IS FREEZING ON SHELVING BELOW (NOT ON ANY FOODS). CLEAN HOOD ABOVE GRILL AREA AND IN SOME DRAWERS. ORGANIZE.
1.0
2.
HAM IN SAUCE 118 F - 130 F, MASHED HAM 95 F - 115 F, BOTH IN HOT HOLD UNIT. ALL FOODS MUST BE KEPT 135 OR ABOVE IN HOT HOLDING. ITEMS WERE REHEATED.
DISHMACHINE NOT SANITIZING AT THE TIME OF INSPECTION HAVE MACHINE FIXED; SANITIZE ALL DISHES AND UTENSILS IN SINK UNTIL FIXED; WILL FOLLOW UP IN 2 DAYS.
2.5
2.
WALK-IN COOLER WAS HOLDING FOODS AT 46 F. THIS WAS MENTIONED AS A GENERAL COMMENT ON PREVIOUS INSPECTION. COOLERS SHOULD HOLD FOODS AT 45 F OR BELOW. HOT HOLD UNIT WAS TURNED DOWN TOO LOW TO HOLD FOODS AT 140 F OR ABOVE. FOODS IN UNIT WERE DUE TO BE DISCARDED. FOODS IN WALK-IN WERE MOVED WILL FOLLOW UP ON THESE ITEMS IN 2 DAYS.
REPAIR WALKIN FREEZER SO ICE/WATER DOES NOT FORM ON FOOD BOXES. THIS IS NON POTABLE WATER AND COULD CONTAMINATE FOODS. MOVE ALL FOODS FROM UNDER DRIPS UNTIL FREEZER IS REPAIRED.
CHEESE IN WALK-IN COOLER HAD MOLD GROWING, CHEESE WAS THROWN AWAY UPONREQUEST.
2.5
11.
DISH WASHING MACHINE WAS NOT GETTING HOT ENOUGH TEMPERATURES TO BEGIN WITH AFTER MAINTENCE TURNED WATER UP MACHINE WAS GETTING TO CORRECT TEMPERATURES. WHEN WASHING DISHES MANUALLY LET UTENSILS SIT IN SANITIZER FOR TWO MINUTES, DO NOT DIP THEN DRY.
2.5
15.
PANS, PLASTIC PITCHER WERE BEING STACKED WET, LET AIR DRY COMPLETELY BEFORE STACKING.
1.5
2.
SLICED TURKEY IN WARMER WAS AT 130 F, CREAM SOUP TEMP WAS AT 130 F BOTH ITEMS WERE REHEATED TO 165 F AND PLACED BACK ON WARMER.
2.5
9.
EMPLOYEE DRINK (OPEN CAN DRINK) WAS IN REACH IN COOLER ON TOP SHELF. KEEP ALL EMPLOYEE DRINKS IN A CUP WITH A LID AND STRAW AWAY FROM FOOD AND ON BOTTOM SHELF.
DISHMACHINE IS NOT SANITIZING PROPERLY. MUST TURN THERMO LABELS COMPLETELY AT 160 F. KEEP SANITIZER BOTTLES LABELED. MUST USE SINGLE SERVICE ARTICLES UNTIL REPAIRED AND APPROVED BY THIS DEPT. CALL 989-5194 WHEN REPAIRED SO I CAN MAKE A VISIT.
REMOVE CHIPPING PAINT FROM ICE MACHINE. CLEAN INSIDE OVEN.
1.0
2.
HAMBURGER, RICE, GRAVY IN HOT HOLD UNIT 115 F. ALL HOT POTENTIALLY HAZARDOUS FOODS MUST STAY AT OR ABOVE 140 F. DON'T USE UNIT IF NOT ABLE TO KEEP FOODS AT OR ABOVE 140 F.
A FEW CUTTING BOARDS NEED TO BE RESURFACED OR REPLACED.
1.5
17.
RUSTED SHELVING IN DRY STORAGE ROOM AND CHEMICAL STORAGE ROOM NEEDS TOBE REPRINTED OR REPLACE. REPLACE WORN TRAYS. REPLACE OR REPAIR WORN WALIN COOLER DOOR IT ISN'T CLOSING PROPERLY.
1.0
28.
REPLACE BROKEN TILE IN THE DISHROOM. CLEAN THE FLOOR IN THE UTILITY ROOM.
LEGS OF TABLE IN DISH MACHINE ROOM CORROEDED; SOME SHELVES CORRODED
1.0
28.
SOME AREAS OF FLOOR NEED CLEANING, ESP IN COOLERS; COOLER FLOORS CORRODED (NO WAY TO CLEAN BEHIND FREEZER)
0.5
3.
MUST THAW MEATS ONE OF THE FLOUR APPROVED METHODS (NOT IN STANDING WATER); STORE ONIONS IN CRATE OFF FLOOR; (IF THAWING AT PREP SINK, PLACE MEAT IN CONTAINER, NOT DIRECTLY IN SINK)
