3-302.11; Priority Foundation; Raw shelled eggs were above ready to eat foods in the 2nd building refrigeration. Proteins must be stored below ready to eats foods. When told of the problem manager moved.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Drawer prep cooler below the burners were holding foods at 76*F. Food was thrown away during inspection. All cold hold foods must be held at 41*F or below.
1.5
41.
4-901.12; Core; Once a cloth becomes wet it must sit in a container of sanitizer. Wet towels were seen on work areas in both buildings.
0.5
47.
4-501.12; Core; First cutting on the right in the main building needs to be resurfaced or replaced. Cutting board is not required it is to prolong the knives.
1.0
49.
4-602.13; Core; General cleaning is needed in both buildings sides of equipment and inside of all coolers and freezers.
5-205.11; Priority Foundation; Upon arrival hand sink was storing knives. Hand sink is for hand washing only, can not place any utensils in any hand sink.
1.0
16.
4-501.114; Priority; Sanitizer was not made in the event building, and the dish machine is not sanitizing the dishes. The dish machine is a high temperature machine that was only getting the water temperature up to 155*F, must reach 160*F or higher to become sanitized by hot water. The dish machine must be repaired. Until the machine is repaired and approved by health department must manually wash, rinse, sanitize and air dry the dishes manually.
1.5
19.
3-403.11; Priority Foundation; Every item that was in the steam unit was cold at 50*F or below. Can not use the steam unit to bring cold items up to 165*F. Any foods that has been cooked and then cooled must be reheated on the stove top, in the oven or grill to 165*F before placing into the steam unit.
1.5
38.
6-501.111; Core; When walking into the kitchen of the main building, there was a lot of flies. There is a door to the outside, it is recommended to use sticky strips at the door entrance to control the flies.
1.0
49.
4-602.13; Core; A lot of cleaning is needed in both kitchens. Sides of equipment, cooler, freezer and oven door handles and shelving in coolers/freezers and shelving.
3-302.11; Priority Foundation; Raw meats above ready to eat foods were seen in reach-in coolers. All raw meats must be stored below ready to eat foods so not to contaminate the other foods. Manager moved food when told of the problem.
1.5
16.
4-601.11 (A); Priority Foundation; Sanitizer was not made in either building when checked. Manager made sanitizer when asked. Sanitizer must be made at all times of operating hours, including prep time. Several containers of dirty dishes and utensils were left unwashed over night. All dishes and equipment must be washed before leaving at closing time.
1.5
19.
3-403.11; Priority Foundation; Some food items are placed in the steam unit 2 hours prior to opening. Some had reached to 165* prior to end of inspection. But all foods must be reheated to 165*F before placing into a steam unit. The steam unit is to hold hot foods hot, not carry the cold food to hot holding.
0.0
23.
3-501.17; Priority Foundation; Dates must be written on all foods that have been cooked and cooled, clarified butter, cut leafy greens, sliced tomatoes and cut fruit. Dates were missing on several food containers in the reach-in coolers.
3-403.11; Priority Foundation; Item that were in the steam unit was placed from cooler to steam unit without being reheated first. All foods that have been cooked, then cooled down to be reheated again must be cooked to 165*F before placing into the steam unit. Manager had the items reheated during inspection.
1.5
47.
4-501.11; Core; Replace torn gasket in the small reach-in freezer in the main kitchen.
0.0
General Comments
Main kitchen is the kitchen with the bar in dinning room. The prep kitchen is in the building with dance floor.
3-501.17; Priority Foundation; Dates are written on some items and not on others. Dates must be written on all foods that are cooked and cooled, cut greens, cut tomatoes and cut melons. Dates are also needed on all homemade sauces, dressings, dips or spreads.
1.5
38.
6-501.111; Core; Flies seen in both building kitchen today. Sticky strips can be used in areas where food is not prepared or stored. Place at the doors to the exterior, over trash cans or over hand sinks.
5-204.11; Priority Foundation; Hand sink in the bar area, has items that are too close. A splash guard is needed or items must stay 18" away from the hand sink area.
0.0
16.
4-601.11 (A); Priority Foundation; One drink nozzle had some slime, but was cleaned when shown of the problem.
0.0
19.
3-403.11; Priority Foundation; Items in the steam unit are being placed from refrigerator straight to steam unit. Items must reach 165*F before opening if not all items must be reheated on stove top before placing into steam unit.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Items in the kitchen salad cold hold was holding around 45*F. Items on the salad bar in the dinning room was also holding at 45*F. All cold hold foods must be held at 41*F or below.
1.5
24.
3-501.19; Core; IF temperature can not be held on the salad bar, it is recommended for time control. Write the time down when taking out of refrigeration.
