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Date: 2018-02-06
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Type: Inspection |
Violations:
0 critical,
0 noncritical
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Comments: No violations observed during inspection. Temperature of chili in soup hot holding unit was 168dF. Temperature of broccoli and cheese and chicken noodle soup in soup hot holding unit was 153dF. Meatballs in sauce in steam table was at temperature of 143-152dF. Temperature of tuna fish, chicken, roast beef and american cheese in cold holding prep unit were at temperature of 38dF. Reviewed procedures for slicing and pre-chilling of tomatoes. Observed facility's digital thermometers and temperature log. Observed facility's sanitizer (Quaternary Ammonia) test strips. Observed staff washing hands and wearing gloves while preparing ready to eat food items.
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Date: 2017-02-16
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Type: Inspection |
Violations:
0 critical,
0 noncritical
|
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Comments: No violations observed during inspection. Temperature of sliced tomatoes 38dF, ham- 39dF and cheese- 38dF in from make units. Meatballs temped at 140dF in steam unit. Soup temped at 176dF in soup warmer unit. Sanitizer in 3 bay sink at 150ppm (Quaternary ammonia). Discussed hand washing, glove use and ill food worker policy.
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Date: 2016-02-10
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Type: Inspection |
Violations:
0 critical,
0 noncritical
|
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Comments: Discussed routine hand washing and proper use of plastic gloves with Manager during inspection. Employee was evaluating temperatures of cold potentially hazardous (TCS) foods with thermocouple during inspection, was recorded on daily log sheet. Will conduct HACCP training exercise with staff later in the year.
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Date: 2015-12-16
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Type: Re-Inspection |
Violations:
0 critical,
0 noncritical
|
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Comments: Conducted re-inspection- Light bulb inside walk-in has been replaced. Discussed routine hand washing and proper use of plastic gloves with Manager to eliminate direct bare-hand contact with cooked and ready-to-eat foods.
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Date: 2015-01-21
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Type: Inspection |
Violations:
0 critical,
0 noncritical
|
|
Comments: No violations at time of inspection. Discussed proper use of plastic gloves and utensils to eliminate direct bare-hand contact with cooked and ready-to-eat foods and also routine hand washing with kitchen staff during inspection. Also, routine calibration of numerical thermometers for evaluating both hot & cold potentially hazardous (TCS) foods. Will conduct a HACCP training exercise later in the year.
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Date: 2014-01-21
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Type: Inspection |
Violations:
0 critical,
1 noncritical
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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Date: 2013-01-31
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Type: Re-Inspection |
Violations:
0 critical,
0 noncritical
|
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Comments: Soups 143-155 degrees F. Walk-in refrigerator ambient air temperature less than 45 degrees, potentially hazardous food items stored away from heat producing light bulb. Temperature of cheese 46-47 degrees F. Manager was advised to keep light off when not inside of refrigerator, continue to store potentially hazardous food items away from heat source to ensure they remain at or below 45 degrees.
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Date: 2013-01-17
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Type: Inspection |
Violations:
0 critical,
0 noncritical
|
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Date: 2012-04-09
|
Type: Inspection |
Violations:
1 critical,
0 noncritical
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
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Date: 2011-02-07
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Type: Inspection |
Violations:
0 critical,
0 noncritical
|
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Date: 2010-09-01
|
Type: Inspection |
Violations:
0 critical,
1 noncritical
|
Item 14A: Insects, rodents present
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Date: 2009-01-09
|
Type: Inspection |
Violations:
0 critical,
1 noncritical
|
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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Date: 2008-01-18
|
Type: Inspection |
Violations:
0 critical,
0 noncritical
|
|
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Date: 2007-01-26
|
Type: Inspection |
Violations:
1 critical,
1 noncritical
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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Date: 2006-01-24
|
Type: Inspection |
Violations:
critical,
noncritical
|
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