3-302.11; Priority Foundation; Coconut was being stored below raw eggs in the walk-in cooler. Store all ready to eat foods above raw meats & eggs. Owner moved coconut during inspection.
2-301.12; Priority Foundation; When going to wash hand at the beginning of the inspection, hand soap was not available. Restaurant had been operating since 11am. If there was no soap in the dispenser not one employee washed their hands with soap before starting work. All employees must wash hands with soap and warm water.
2.0
8.
2-301.15; Priority Foundation; An employee was seen rinsing their hands in the prep sink. Make sure all employees know that they need to wash their hands at the hand sink.
0.0
10.
6-301.11; Priority Foundation; Hand soap was not available at the main hand sink in the kitchen. All hand sinks must be supplied with soap, paper towels and a trash can. Owner placed soap into the dispenser during inspection.
3-501.19; Priority Foundation; Salad bar did not have the documentation for time. Remember that to place on the lettuce, tomato, cheese, eggs, potato salad, and slaw must have time documentation.
1.5
35.
3-501.13 ; Priority Foundation; Shrimp thawing out at room temperature, steak flank sitting in the prep sink vat with no water. When thawing any meats thaw under cold running water or in refrigeration or part of the cooking process.
1.0
55.
6-201.11; Core; Repair flooring in the walk-in freezer and general wall cleaning.
2-201.12; Priority; October 1, 2021, a new reportable illness has to be reported to managers. A new employee health form with all 6 reportable illness is needed with all employees signatures.
0.0
5.
2-501.11; Priority Foundation; October, 1, 2021, a written clean-up plan is required for the clean up of vomit and diarrhea.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The walk-in cooler was holding meats, cheese at 44*F. All cold hold foods must be held at 41*F or below. Owner turned thermostat down during inspection.
1.5
24.
3-501.19; Core; Time is being written when food is first taken out, it does not look like new time is being written when new food is brought out.
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!
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!
Good Food Temps; Good Improvement this inspection.
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! Follow-Up: 06/19/2019
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!
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!
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!
Open top employee beverages all over the kitchen, on prep tables, by food storage, above the prep sink. When consumed in the kitchen, all employee beverages must have a lid and straw. Keep away or below the food prep areas, food storage areas and clean utensils.
1.5
8.
Container of strawberry topping in the walkin cooler with a fly crawling in product. Bags of potatoes sitting on rack in the canwash, bags were wet from splash at the canwash. All foods must be kept safe and from adulteration. Do not store any foods in the canwash-move this rack or store only trashbags and chemicals on this rack. Immediate fly control is needed to prevent food contamination. Food disposed of.
1.5
10.
Container of cole slaw in preparation sitting on the raw seafood prep table by raw seafood prep, boxes of raw seafood thawing by sitting on floor under bakery table, raw oysters sitting at vegetable prep table with a container in sink that is being used to drain cups from tables. Walkin cooler and freezer so overpacked from deliveries that boxes are covering any walkway from floor to ceiling. Ventilation unit in the walkin freezer is dripping water and building a large ice mound on boxes of food below.
All of these violations are critical violations in the safety of food. Keep food protected during storage, preparation and service. Keep vegetables and ready to eat foods away from the seafood and raw meat prep stations. Keep seafood at the raw seafood prep station only, not at the vegetable sink. Do not store or place any foods or boxes of food on the floor. Repair the drip in the freezer, do not overpack the walkin units. Place a container below the problem area to catch water drip until repaired.
3.0
17.
Potato salad on the buffet bar too warm (reference the food temp chart). Container of cooked chicken sitting on prep table at room temp and milk for raw seafood batter too warm. Do not leave foods out at room temperature, foods need to be under temperature control to prevent bacteria from growing. Keep 45F or below. Keep ice in the batter milk to keep 45F or below.
2.0
24.
Many containers of raw oysters thawing at the vegetable prep sink, bags of shrimp sitting in prep sink and box of raw fish sitting out thawing. Do not thaw foods at room temperature. Thaw foods one of four ways: in the cooler, in the appropiate prep sink under cold running water, in the microwave if going to immediatly cook, or as part of the cooking process.
1.0
28.
Many flies seen in the kitchen and food prep areas. Immediate measures need to be taken to remove and prevent. Protect foods in preparation, storage and service from contamination.
1.0
34.
Do not store extra glasses, catering supplies, etc. outside on a table. Keep in an enlcosed unit or storage unit.
0.0
40.
Clean inside the microwave.
0.0
49.
No documentation of approved training - no credit awarded.
Keep employee beverages away from food prep tables.
0.0
3.
Employees entering kitchen from outside and handling foods. Employees handling raw meats and raw seafoods then handling foods and equipment. Employees cleaning, handling dirty dishes then handling foods. Handwashing is the most important thing that can be done to prevent a cross contamination. Wash hands after handling raw meats and raw seafoods, after cleaning, after handling dirty dishes and food containers, upon entry to the kitchen and always before handling foods or clean utensils.
2.0
10.
Raw beef on table above bananas, boxes of raw chicken and raw seafood sitting on floor, hushpuppy mix on prep table next to raw shrimp, ventilation unit in the walkin cooler is dripping water onto boxes of food below, boxes of can food by can wash getting splash from canwash, caked and pies on buffet not properly protected under the sneeze guard. Use the rae meat prep tables to prepare raw meats only, do not place any boxes of food on the floor, keep ready to eat foods and breads away from the raw meats/seafood prep area. Do not place any foods below the ventilation unit in the walkin cooler, move the rack of foods away from the canwash to protect. Keep all foods properly protected under sneeze guards.
1.5
11.
Sanitizer solution in spray bottle was OK in strength (50ppm Chlorine) but solution was never used on prep tables. Prep tables that were used to prepate raw meats and seafoods were wiped with a towel. Always clean with a soapy solution and then sanitize with a 50ppm sanitizer solution.
1.5
17.
Potato Salad and chicken salad on salad bar not holding the proper cold hold temperature of 45F or below.
2.0
24.
Raw shrimp and raw fish thawing by sitting at room temperature. Thaw all foods one of four ways: in the cooler, in the prep sink under cold running water, in the microwave if going to immediatly cook, or as part of the cooking process. Do not thaw by sitting at room temperature.
0.5
49.
No documentation of approved training - no credit awarded.
Do not place food items directly on the floor. Place all food on approved storage or racks. Various food boxes and items stored on the floor in the kitchen and in the coolers. Place a sign at the buffet bar that instructs customers to use a clean plate for each trip to the bar.
1.5
11.
Sanitizer in spray bottles were weak or vacant of solution. All solutions must be 50-100 ppm chlorine. Change solutions regularly and use test kits to ensure proper strength. Clean and sanitize prep tables, sinks, and other food contact surfaces after each use. Clean all areas good removing all food soil, then sanitize with 50-100 ppm chlorine. Keep clean end of dishmachine drainboard cleaned and sanitized at all times. Dishes must come out on a cleaned and sanitized drainboard.
1.5
17.
Potatoe salad and mac salad at the salad bar was 50 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Milk was sitting out at room temperature at the seafood breading area. Milk and all other potentilly hazardous products must be kept under temperature control at all times. Keep these products in the cooler, or use an ice bath. Do not leave foods that are not being used sitting out at room temperature. Keep all foods in the cooler, until they are ready to be used.
2.0
18.
If time in lieu of temperature is to be used on meats at the buffet, an aggreement form must be filled out stating which foods will be on time. All products on time must be labled with a start and discard time.
0.0
24.
Shrimp was being thawed in standing water. This is not an approved thawing procedure. Thaw all foods in the cooler, or under cool running water.
0.5
36.
Re-finish or replace all rusty racks inside coolers.
0.5
40.
Clean tops and sides of all equipment, including hood vents.
0.0
44.
Dumpster outside is leaking. Repair or replace dumpster
0.5
45.
Floors have red dirt on them; make sure floors, walls, and ceilings are cleaned good. Work on general cleaning at this facility.
0.5
47.
Organize all storage areas; use approved storage to keep all items off the floor.
0.5
49.
No documentation of approved training - no credit awarded.
In the walkin cooler, the ventilation unit is dripping water from catch pan onto the boxes of food below. Move the food from below the problem area and repair the drip. Box of cabbage on rack next to can wash, do not store foods next to canwash to avoid a cross contamination risk. Place a sign on the buffet bars instructing the customers to use clean plates for each trip to the salad bar.
1.5
11.
Dirty cups and plate at the table used to hold clean utensils (at front station). Keep the dirty utensils at the dishwash area only, do not place items down on this table next to the clean utensils. A few dirty serving utensils stored on racks. Make sure all items are visibly clean and sanitized before storing.
1.5
17.
Milk that was used to batter raw seafood was too warm, whole beef roast was under the prep table too warm. Keep the milk in the ice bath at 45F or below. Do not remove foods from the cooler until ready to prepare or serve.
2.0
26.
Once opened, store all dry foods in a covered container to protect. If product is removed from original packaging, then label the container with contents.
0.5
49.
No documentation of approved training - no credit awarded.
Employee drink was sitting on prep table and walk-in cooler on top of food. All employees must store personal drinks below food and food prep areas.
1.5
11.
A bottle of sanitizer was too weak, proper strength should be 50ppm, it was corrected during inspection. Tea nozzles has build-up and need general cleanin.
1.5
16.
Keep all hot hold foods at 135*F or above.
0.0
23.
When cooling cooked foods cool in shallow pans, use ice bath, lids with holes or wraps with holes.
1.0
24.
Do not let fish thaw at room temperature. Thaw in cooler or under cold running water
1.0
49.
No documentation of approved training - no credit awarded.
Do not store any food on the floor. Delivery was made today.
0.0
11.
Dish machine was not sanitizing upon arrival and bottle of sanitizer was not strong enough. Proper strength of sanitizer should be 50ppm chlorine.
1.5
16.
Hot hold fish at 135*F or above.
0.0
17.
Mac & cheese and potato salad was at 50*F on buffet bar, all cold hold foods should be held at 45*F or below. Walk in cooler is hold food at 47-48*F, all cold hold should be 45*F or below. Air temperature is close to 44*F.
2.0
24.
Thawing food at room temperature and thawing in pans on the floor. Do not place any food on the floor. Thaw under cold running water or part of the cooking process.
1.0
28.
Flies seen today, improve pest management.
2.0
36.
Replace or re-finish rusty racks in walk-in cooler.
0.0
44.
Dumpster lids are in bad repair and need to be replaced.
1.0
49.
No documentation of approved training - no credit awarded.
Employee drinks stored on food prep table or utensil storage table. Keep all drinks in approved locations away from food and utensil areas.
1.5
10.
Raw eggs stored above produce. Raw sausage stored over cooked ham. Keep all raw foods stored below cooked or ready to eat foods. Use proper food storage to minimize risk of cross-contamination.
3.0
11.
Sanitizer bottle was too strong; dilute to 50-100 ppm chlorine. Use test kits.
0.0
33.
Keep food scoops handle up to prevent hand or fingernail contact with food.
0.0
36.
Replace or re-finish rusty racks in walk-in cooler.
0.5
44.
Dumpster lids are in bad repair and need to be replaced.
1.0
45.
Some cleaning/painting to wall areas.
0.0
46.
One light by walk-in cooler needs to be shielded.
0.5
48.
Fix screen on rear door.
0.0
49.
No documentation of approved training - no credit awarded.
Raw fish stored on top of carrots, produce, and other salad bar items that are ready to consume. Raw chicken stored next to cooked frozen crab balls. Store raw foods below cooked or ready to consume foods. Use proper food storage in coolers and freezers to minimize the risk of cross-contamination.
1.5
17.
Do not leave chicken and fish batter out at room temperature where bacteria can multiply from being in the temperature danger zone. Batters must be temperature controled at 45 degrees F or below, or use smaller portions and discard after each use.
2.0
36.
Paint or replace rusty racks in coolers including the walk-in cooler.
0.5
43.
Replace toilet seat in the employee restroom.
0.0
44.
Dumpster lids are in bad repair and need to be replaced.
1.0
45.
Some cleaning on wall areas; some painting or repair to walls
0.5
46.
Fix light that is not working over the cook line.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Good time documentation for the buffet bar and pie station.
After battering raw chicken and fish, do not leave batters out at room temp. Use smaller portions and discard batter after each use, or place batter in the cooler to keep it under temperature control. This will reduce food contamination risk because bacteria will not multiply in batter that is temperature controled.
2.0
28.
Flies are still present in the kitchen, but they are much improved since last inspection. Take measures to control fly population by the rear door.
1.0
36.
Replace gasket at the walk-in freezer door; paint or replace rusty racks in coolers including walk-ins.
0.5
40.
Clean dry food containers on the exteriors.
0.0
44.
Dumpster lids still need to be replaced; keep all doors and lids closed.
1.0
45.
Still some minor cleaning on walls and floors; some minor painting and repair on wall areas.
0.0
46.
Lighting not adequate over the dishwashing area; all lights should be properly shielded to prevent glass breakage in utensil or food areas.
1.0
49.
No documentation of approved training - no credit awarded.
Upon arrival, an employee was seen consuming food and drink over a prep area. Employees should not eat food in the kitchen area, and drinks must be stored on bottom shelves away from food and utensil areas.
1.5
10.
In coolers and freezers, make sure raw foods are stored below cooked or ready to consume foods. Store raw foods according to final cook temp with highest final cook temps on the bottom shelves. For example, raw ground beef should be stored below french fries, raw chicken below raw ground beef, or raw eggs below pasta or potatoe salads. Keep all foods covered in the coolers for protection, and off the floor. Observe proper storage and protect foods to prevent direct contamination or cross-contamination from raw foods to cooked.
3.0
15.
When reheating foods like prime rib from the coolers, make sure the proper reheat temp of 165 degrees F or above is reached. Prime rib and gravy on the buffet was well below 135 degrees F due to inadequate reheat temp. Buffet steam tables are for holding foods at proper temp, not reheating them. Always check reheat temps and holding temps with a properly calibrated thermometer to ensure compliance.
1.5
17.
Potatoe salad and other potentially hazardous products at the buffet/salad bar area was holding between 53-56 degrees F. All cold potentially hazardous foods must hold at 45 degrees F or below. Do not hold potentially hazardous pies at room temp in the rear. 2 hr hold time starts when the pies go onto the buffet, otherwise they must be held under temperature control. All documentation must be in place and complete for items on a 2 hr hold time.
4.0
28.
Flies are present inside the kitchen area; take measures to prevent entry and eliminate.
1.0
34.
Store all clean utensils in a clean location. Do not store clean utensils between tables or between the table and wall. Do not store clean utensils in dirty bins or buckets. Make sure all food pans and utensils are air-dried good prior to stacking or storing them. Do not stack items WET.
1.0
36.
Replace gasket at walk-in freezer door.
0.0
40.
Lots of cleaning to general equipment such as shelving and hood vents.
0.0
44.
Dumpster lids in bad repair need to be replaced; make sure to keep all lids and doors closed to help with fly control in the rear entry area.
1.0
45.
General cleaning needed on floors and walls especially behind equipment and in hard to reach areas.
0.0
46.
Lighting is not adequate over the dishwashing area; all lights should be properly shielded to prevent glass breakage in utensil or food areas.
1.0
49.
No documentation of approved training - no credit awarded.
CORRECTED DURING INSPECTION Green peas, coolards and foods not on 2 hr hold time must hold 135 f or above; (holding temp for potentially hazardous hot foods.
2.0
17.
Potatoe salad at salad bar 53 f. All cold potentially hazardous foods must hold at 45 f or below. Walk-in temp was holding at 47 f. This is borderline and should be looked at by technician. Must hold at 45 f or below
2.0
18.
GENERAL COMMENT; CORRECTED DURING INSPECTION Lable time pie station on buffet for pies containing egg white ation
0.0
24.
NOT OBSERVED
0.0
28.
Flies present inside kitchen.
1.0
31.
NOT OBSERVED
0.0
33.
GENERAL COMMENT Store all food scoops handle up.
0.0
34.
GENERAL COMMENT Air dry all food containers after washing.
0.0
44.
Repair dumpster lids
0.5
46.
Lighting not adequate over dish-washing areas.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Keep raw foods separate or below ready to consume or cooked foods. Keep all foods wrapped up and protected when in storage. Do not prep chicken and seafood in same batter. Follow these guidlines for safe food storage and preparation, this reduces cross-contamination risk.
1.5
11.
CORRECTED DURING INSPECTION One sanitizer bottle weak or vacant of chlorine. Make all bottles 50-100 ppm chlorine. Use test kits and change solutions regularly. Use on all food contact surfaces and equipment .
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
BBQ in prep sink 59 f - 64 f, bowl of pulled chicken on counter 79 f. Keep in cooler at 45 f until ready to use.
2.0
18.
Pies with egg white topping must have a label stating the 2 hour time period (Time placed on buffet).
1.5
24.
Shrimp thawing in standing water at prep sink, use cold running water.
0.5
28.
Flies in kitchen, remove and prevent.
1.0
29.
GENERAL COMMENT Wear a hair restraint while preparing food.
0.0
30.
GENERAL COMMENT Dirty cloth container outside must have a lide *flies*
0.0
31.
NOT OBSERVED
0.0
2.
CORRECTED DURING INSPECTION Several employee beverages on prep and food storage tables. Keep all beverages away or below all food prep, food storage and utensil storage areas.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION In all coolers and freezers, keep raw meats and raw seafoods below the ready to consume foods. Do not prepare or place raw meats on bakery prep table by bakery foods. Do not prepare raw meats/seafoods at the same time as ready to eat foods. Upon inspection: raw chicken on bakery prep table by bakery items, BBQ in prep sink by raw fish and raw shrimp, raw meats above vegetables and icing in cooler. All items moved to appropriate prep and storage areas.
1.5
11.
CORRECTED DURING INSPECTION One sanitizer bottle weak in strength, must be between 50 ppm - 100 ppm chlorine strength. Sanitizer solution should be used on prep areas between uses. Do not rinse/wash pots at vegetables prep sink or soak dirty rags at vegetable prep sink.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
CORRECTED DURING INSPECTION Facility is using time control on pies that have egg topping. No records are available of the time the pies were removed from temperature control. For each ph pie, document time it was removd from cooler or oven.
1.5
28.
GENERAL COMMENT Continue pest management
0.0
30.
GENERAL COMMENT Need a cover for dirty linen cart outside.
0.0
31.
NOT OBSERVED
0.0
2.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Employee beverage on prep table and by clean utensil storage areas. Keep all beverages stored away from prep areas, food storage and clean utensil areas.
3.0
3.
CORRECTED DURING INSPECTION Employee who handled/breaded raw meat washed hands in vegetable prep sink (without soap). Wash hands at handsink only using soap and paper towels.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
GENERAL COMMENT Do not store bread below meat/seafood prep station.
0.0
11.
CORRECTED DURING INSPECTION Three spray bottles for sanitizer were weak or vacant in strength. Keep a solution of 50 ppm-100 ppm in strength when using a chlorine sanitizer. Make sure all utensils are visibly clean before storing.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Several pies made with egg topping on buffet, one 1 chocolate pie on time documentation sheet. All egg topping pies must have a documentation on the time it was removed from temperature control & placed on buffet plus a written policy. Will return on 8-6-08 to help prepare policy.
1.5
34.
Air dry all food containers before stacking, do not stack wet.
0.5
40.
Clean fryers, equipment and rusty racks.
0.5
2.
CORRECTED DURING INSPECTION employee beverage by food prep on table & clean dishes on dishwash area. All beverages (when consumed in the kitchen) must have a cover. Store away or below all food prep food storage and clean utensil areas to avoid a contamination.
1.5
3.
CORRECTED DURING INSPECTION employees must wash hands after handling dirty dishes/utensils and before handling clean utensils/dishes or any foods.
2.0
6.
GENERAL COMMENT
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION all foods on the buffet bar (cakes, pies, ice cream toppings, etc) must be properly protected by the sneeze guards. They must be under the guards to block a line from customers mouth/nose to foods. Raw fish, above cakes. Store all raw seafoods (&meats) below the ready to consume items. Bread stored below raw meat prep table. Do not store any ready to consume products or equipment below the raw meat prep station.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
CLEAN FRIERS, GASKETS ON COOLERS, HOOD AND RACKS. SEAL BAREWOOD AND REPAIR/REPLACE RUSTY RACKS.
1.0
28.
CLEAN FLOORS UNDER AND BEHIND RACKS & EQUIPMENT.
0.5
3.
REARRANGE COOLER SO RAW FOODS ARE BELOW READY TO EAT FOODS. EGGS WERE ABOVE MILK & JUICE, HAMBURGER ABOVE VEGETABLES & PASTA SALADS. ICE DRIPPING IN WALK IN FREEZER ON FOOD BOXES, MOVE & REPAIR SO IT DOES NOT DRIP. DO NOT SOAK RAGS IN VAT USED FOR PREP (USE BUCKETS OR PANS THAT WILL NOT CONTAMINATE FOOD CONTACT AREAS CORRECT BY 01/26/08!
5.0
5.
METAL STEM THERMOMETERS WERE READING 0 F IN ICE BATH. SHOULD READ 32F IN ICE BATH. CORRECTED!
LET ALL DISHES AIR-DRY COMPLETELY BEFORE STACKING OR CROSS-STACK.
1.5
2.
FISH, SHRIMP AND COUNTRY HAM ON HOT HOLD BUFFET BAR WERE AT 109-120 F.ALL HOT HOLD FOODS MUST BE HELD AT 135 F OR ABOVE. CUBED HAM ON SALAD BAR WAS AT 60 F. ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW. HOT HOLD FOODS WERE REHEATED AND COLD HOLD FOOD WAS PLACED IN WALK-INS
2.5
24.
SEVERAL FLIES SEEN IN KITCHEN AREA, IMPROVE PEST MANAGEMENT.
2.0
3.
FOOD PREP WAS TAKEN PLACE WITH A STANDING WATER VAT FULL OF RAGS IN ONE COMPARTMENT AND FOOD PREP IN THE OTHER COMPARTMENT. DO NOT PREP ANY FOOD WHERE DIRTY RAGS ARE BEING CLEANED OR STORED. FOOD PREP STOP AT THAT TIME
2.5
31.
GREASE LIGHTING CLEANING CHEMICAL WAS ON THE DRAIN BOARD OF PREP SINK WHITE FOOD PREP WAS BEING PERFORMED. KEEP ALL CHEMICALS STORED BELOW FOOD, FOOD PREP AREAS AND FOOD CONTACT SURFACES. ANOTHER BOTTLE OF CLEANING SOLUTION WAS SITTING ON TABLE WITH PIE CRUSTS AND METAL FOOD PANS. BOTH BOTTLES OF CHEMICALS WERE MOVED.
2.5
9.
SEVERAL PERSONAL DRINKS WERE STORED ON FOOD PREP AREAS OR ABOVE FOOD PREP AREAS. ALL DRINKS WERE MOVED OR PLACED IN TRASH CAN.
LET ALL DISHES AIR-DRY COMPLETELY BEFORE STACKING OR CROSS STACK.
1.5
2.
FISH AND COUNTRY STYLE STEAK WERE AT 100-115 F, ALL HOT HOLD FOODS SHOULD BE HELD AT 140 F OR ABOVE. OWNERS REHEATED FOOD AND PLACED BACKON BAR AND THREW AWAY THE FISH.
2.5
3.
ICE WAS FORMED ON BOXES OF FOOD UNDER THE FREEZER UNIT IN THE WALK-IN FREEZER. OWNER MOVED BOXES OF FOOD AND CHIPED ICE OFF THE BOXES.
SPRAY NOZZLE AT PRE-WASH NEEDS TO BE RAISED ABOVE SINK OR A BACK FLOW PREVENTER IS NEEDED AT SPRAY NOZZLE.
2.5
2.
FISH @ 115 F, SHREDDED CHEESE @ 50 F, AND COTTAGE CHEESE @ 49 F. ALL HOT FOODS MUST BE HELD AT 145 F OR ABOVE, AND ALL COLD HOLD FOODS MUSTBE 45 F AND BELOW.
ONCE FOOD HAS BEEN COOKED IT MUST HELD AT 140 F OR ABOVE. SPEGITTI WAS120 F IN BACK AND ON BUFFET LINE. ONCE COLD FOOD IS TAKEN OUT OF COOLER KEEP HELD AT 45 F OR BELOW
2.5
3.
WHEN THAWING FOOD THAW UNDER COLD RUNNING WATER OR IN COOLER. DO NOT THAW OUT AT ROOM TEMPERATURE.
RICE IN KITCHEN WAS AT 77 F, BEEF IN GRAVY @ 100 F, CUSTARD PIES (PIESW/EGGS) WERE AT 100 F, SOME MACORONI ON SALAD BAR @ 55 F, ALL HOT HOLDFOODS MUST BE HELD AT 140 F AND ABOVE AND ALL COLD HOLD FOOD MUST BE HELD AT 45 F AND BELOW. TIME IN LEU OF TEMPERATURE CAN BE USED ON PIESAND ANY FOODS OUT OF BUFFET BAR. DOCUMENT THE TIME WHEN THE FOOD LEAVES THE COOLER OR WARMER AND HELD FOR TWO HOURS AT THE END OF CONT
2.5
24.
A LOT OF FLIES SEEN IN KITCHEN AREAS. PLACE FLY STRIPS OUTSIDE DOORS AND WINDOWS.
2.0
3.
WALK-IN FREEZER HAD A HEAVY BUILD-UP OF ICE ON FOOD. THROW AWAY ALL FOOD THAT WAS IN DIRECT CONTACT WITH THE ICE. REPAIR FREEZER WITH IN 30 DAYS.
LET ALL DISHES AIR DRY COMPLETELY BEFORE STACKING.
1.5
17.
REPAIR GASKETS IN WALK IN FREEZER. GENERAL CLEANING INSIDE OVENS.
1.0
2.
ONE BUFFET WARMER WAS TURNED OFF AND ALL FOODS WERE AT 107 - 110 F, OTHER FOODS ON BUFFET WERE BETWEEN 125-130 F. (FRIED CHICKEN,FISH ETC)ALL HOT FOODS MUST BE HELD AT 140 F AND ABOVE. MEREGINE PIES (CUSTARD PIES) SHOULD BE HELD AT 45 F OR BELOW. ONCE PIES ARE LEFT OR TAKEN OUTOF COOLER DOCUMENT TIME AND HOLD OUT FOR TWO HOURS THEN THROW AWAY.
ONE SIDE OF COLD BUFFET WAS NOT COOLING PROPERLY; SLAW AND OTHER ITEMSREAD 49 DEGREES F. ALL COLD FOODS MUST BE HELD AT 45 DEGREES F OR BELOW. CHICKEN WAS 110 DEGREES F; ALL HOT FOODS MUST BE HELD AT OR ABOVE 140 DEGREES F. COOLERS MUST MAINTAIN PROPER TEMP.
2.5
29.
ALL LIGHTS MUST BE SHIELDED OR SHATTER PROOF. LIGHTING NEEDS IMPROVE- MENT IN SOME AREAS ESPECIALLY IN THE DISHWASHING AREA.
AIR DRY ALL PANS, BOWLS AND UTENSILS BEFORE STACKING OR STORING THEM.
3.0
19.
GET Y-HOSE AND BACKFLOW PREVENTION FOR CAN WASH.
2.5
29.
ALL LIGHTS MUST BE SHIELDED OR SHATTER PROOF. LIGHTING NEEDS IMPROVE- MENT IN THE DISHWASHING AREA.
1.0
3.
DO NOT STORE EGGS OR OTHER RAW FOODS ABOVE OR ON READY TO EAT FOODS. STORE ALL FOODS PROPERLY TO AVOID CROSS-CONTAMINATION; FREEZER HAS EXCESSIVE ICE BUILDUP; POTENTIAL SOURCE OF CONTAMINATION. HAVE A TECHNICIAN REPAIR FREEZER UNIT; INTENT TO SUSPEND ISSUED.
SANITIZER WAS WEAK IN THE DISH MACHINE. MAKE SURE USING TEST KITS THATSANITIZER HAS BEEN PRIMED PROPERLY.
2.5
15.
AIR DRY ALL BOWLS AND PANS BEFORE STORING OR STACKING THEM
1.5
29.
ALL LIGHTS MUST BE SHIELDED OR SHATTERPROOF. IMPROVE LIGHTING IN DISH WASHING AREA
1.0
3.
USE PROPER THAWING PROCEDURES WHEN THAWING FROZEN FOODS SUCH AS SHRIMPTHAW UNDER COOL RUNNING WATER, IN THE COOLER, OR IN THE MICROWAVE AS PART OF THE COOKING PROCESS.
SOME EQUIPMENT CLEANING TO LOWER SHELVING AND INTERIOR OF MICROWAVE.
1.0
2.
CHICKEN ON THE BUFFET BAR WAS 126F. ALL CHICKEN SHOULD BE AT 140F OR AABOVE; AS AN ALTERNATIVE USE A 4 HR HOLD METHOD IN WHICH EVERYTHING MUST BE PROPERLY LABLED AND DOCUMENTED.
2.5
24.
TAKE MEASURES TO EFFECTIVELY CONTROL FILES.
2.0
29.
LIGHTING NEEDS IMPROVEMENT IN THE DISH WASHING/CUTTING BOARD AREA. ALLLIGHTS SHOULD BE SHIELDED.
1.0
3.
DO NOT STORE FOOD DIRECTLY ON THE FLOOR IN THE FREEZER.
ICE MACHINE IS MOLDY. SANITIZER WAS WEAK OR VACANT IN THE SPRAY BOTTLEUSE 50-100 PPM OF BLEACH
2.5
15.
AIR DRY ALL DISHES BEFORE STACKING
1.5
2.
BBQ 60 F, HOT DOGS 65 HAMBURGER 104 F KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR BELOW 45 F OR AT OR ABOVE 140 F
2.5
21.
NO HAND SOAP AT HANDSINK NEAR DRIVE-IN. NO PAPER TOWELS AT OTHER HANDSINK IN THE KITCHEN.
1.0
28.
REPAIR THE CEILING IN THE KITCHEN/DRY STORAGE. WHERE THERE IS DUCT TAPE - REMOVE. REPLACE CEILING TILES. REPAIR SCREEN ON BACK DOOR
0.5
29.
REPLACE LIGHTS UNDER FRYER HOOD
0.5
3.
WALKIN FREEZER HAS ALOT OF ICE AND WATER DRIPPING AND BUILDING UP ON SEVERAL BOXES OF FOOD. SEVERAL BOXES OF FOOD ON THE FLOOR IN THE WALKIN FREEZER, COOLER AND ON THE FLOOR IN THE DRY STORAGE ROOM. KEEP FOOD 6
0.0
31.
LABEL ALL CHEMICALS IN SPRAY BOTTLES
2.5
9.
DRINKS WITHOUT LIDS OR STRAWS ON FOOD PREP TABLES/CUTTING BOARD. KEEP EMPLOYEE DRINKS BELOW FOOD PREP OR AWAY FROM FOOD PREP AREAS WITHA LID & STRAW.
COTTAGE CHEESE 55, SHREDDED CHEESE 55, MACORONI SALAD 50 TAHINI MIST 49 KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR BELOW 45 F. REPAIR THE REFRIGERATION UNIT.
5.0
3.
THAWING FISH AT 3 COMPARTMENT SINK (USE MEAT PREP SINK ONLY) DO NOT WASH DISHES AT VEGETABLE PREP SINK, WASH ONLY AT 3 COMPARTMENT SINK
2.5
9.
WASHING HANDS AT VEGETABLE PREP SINK. WASH IN HANDSINK ONLY! USE A SCOOP WITH A HANDLE FOR ICE. DO NOT DRAG CUP IN ICE!
CLEAN THE TEA NOZZLES REGULARLY TO PREVENT BUILDUP.
2.5
17.
DETAIL CLEAN THE FRIERS STOVES, SHELVING
1.0
2.
COTTAGE CHEESE 59 CHEESE 60, HAM 60 AND VARIOUS ITEMS ON COLD SALAD BAR ARE 58-60 F. TROUT 120, HAM 100. ALL HOT FOODS MUST BE 140 + AND COLD FOODS HELD 45 F OR BELOW. REPEAT
5.0
3.
TROUT THAWING ON DRAINBOARD AT 3 COMPARTMENT SINK CHICKEN THAWING IN MEAT PREP SINK WITH NO WATER (COLD) RUNNING OVER IT. THAW IN COLD RUNNING WATER, MICROWAVE OR REFRIGERATOR
DETAIL CLEAN FRIERS, GRILLS, STOVES, RACKS AND UNDER EDGES OF EQUIPMENT
1.0
2.
VARIOUS FOODS ON COLD SALAD BAR 50-55 F. FISH, BREADER WATER/MILK 55 FALL COLD FOODS MUST STAY 45 F OR BELOW AT ALL TIMES. COUPLE HOT FOODS ON HOT BAR 130 F. ALL HOT FOODS MUST STAY 140 F OR ABOVE.
2.5
28.
DETAIL CLEAN FLOORS UNDER AND BEHIND EQUIPMENT AND RACKS.
0.5
3.
DO NOT STORE FOOD ON FLOOR OF COOLER OR FREEZER MOVE FOOD FROM UNDER ICE DRIPS IN FREEZER DO NOT LET ICE FORM ON FOOD BOXES THAW FOODS IN COOLER, UNDER COLD RUNNING WATER IN MICROWAVE OR PART OF COOKING PROCESS. DO NOT ALLOW FOOD TO BE IN PREP SINKS WITH BEING IN A CONTAINCONTAINER (UNLESS THE SINKS ARE INDIRECTLY PLUMBED) ICE MACHINE DRAIN MUST BE INDIRECTLY PLUMBED TO PREVENT POSSIBLE CONTAMINATION CONT.
CLEAN TOP OF BUFFET BARS (WHERE CLEAN DISHES ARE STORED); DO NOT STORESPATULAS NEXT TO WALL; CLEAN SHELF (NEAR COOLER) WHERE CLEAN DISHES ARE STORED; NEED TO INSTALL SPLASGUARDS
1.5
17.
FRYERS NEED CLEANING (SIDES ALSO); SOME CORROSION ON COOLER
2.0
29.
NEED TO REPAIR LIGHTS AT HOOD;
0.5
3.
MAKE SURE ALL ITEMS UNDER SNEEZEGUARD. MUST THAW MEATS UNDER COLD RUNNING WATER; STORE EGGS AWAY FROM VEGETABLES (ROLLING CART)
2.5
31.
SHARE ALL CHEMICALS AWAY FROM FOOD/FOOD RELATED ITEMS.
2.5
32.
NO STORAGE ALLOWED ON FLOOR OR ON CRATES; (STORAGE BLDG NEEDS ORGANIZATION)
