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03/22/2022
Inspection, Routine
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: Mashed potatoes ( 97°F) and meat loaf (124°F) in the cook line warmer were below 135°F.
Corrective Action: The food items were rearranged to maintain the correct temperature.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Several ready-to-eat, time/temperature control for safety foods in the walk-in refrigerator were marked with a date that exceeded 7 days since preparation/opening and were not discarded.
Corrective action: The inspector reviewed date-marking requirements with the person in charge.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: A Y- valve with shutoffs was located downstream of the atmospheric vacuum breaker at the mopsink.
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07/15/2019
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
2-301.14 When to Wash (P)
An employee was observed picking an item up off the floor, removing their gloves, and then going to work with food without washing their hands. Corrective Action: Hand washing was discussed with the manger.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
The hand sink at the front service counter was used to fill containers for the steam table and had a container stored in the basin. Corrective Action: The container was removed from the hand sink.
6-301.14 Handwashing Signage (C)
The front service counter hand sink was not equipped with signage that reminds staff to wash their hands.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Cooked rice was 46-51°F on a speed rack outside of the refrigerator and was not being actively prepared. Bagged lettuce was 57°F in the refrigerator by the food preparation sink. Cut cantaloupe was 52°F at the salad bar. Corrective Action: The cooked rice was moved into the walk-in refrigerator and the cut cantaloupe was disposed of by staff.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments:
3-501.11 Frozen Food (C)
Ice cream in the 2-door freezer at the entrance to the dry storage room was 25°F and was not frozen.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
The 4-door hot holding case by the cook line was not equipped with a thermometer.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
A wiping cloth at the front service counter was stored outside of sanitizer solution.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments:
4-903.11(C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
Single-service to-go containers at the front service line were stored upright and unprotected from contamination.
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| 50 - Good Retail Practices |
| Hot & cold water available; adequate pressure |
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Inspector Comments:
5-103.12 Pressure (Pf)
Cold water was not under pressure at the hand sink by the cook line and kettle cooker.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
6-303.11 Intensity-Lighting (C)
Lights were observed as non-functional in the following areas: Stove top ventilation hood, central kitchen, dish washing room, mop room, the left walk-in refrigerator, and dry storage room.
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07/10/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A moldy, unwholesome apple in the left walk-in refrigerator was stored with wholesome apples. The apples were removed from use.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An approved employee beverage container was stored next to customer food items on a cart by the grill line. Staff relocated the beverage container.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee at the food preparation sink was observed handling ready-to-eat, chopped watermelon with their bare hands. This employee was educated to wash their hands and don gloves prior to food handling.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Soy milk in the two-door reach-in refrigerator was 45°F after being stored in the service line cold well. Educated staff on ice bath use and maintaining foods below 41°F during storage.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Several items in metal pans in the left walk-in refrigerator, including fish, gravy in a two-quart pan, chicken, and pork cutlets, were cooling using an unapproved method as they were covered with plastic wrap.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The caulking at the warewashing hand sprayer was soiled with grime. Ice accumulation was observed on the shelves in the two-door reach-in freezer. Ice accumulation was observed on the walk-in freezer condenser.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: A wet wiping cloth at the food preparation sink was not stored in sanitizer solution between uses.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sinks by the dish machine and the 3-compartment sink were not fully sealed to the wall.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light bulb in the men's restroom toilet room was not functioning.
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06/27/2017
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed to blow their nose and then don gloves without washing their hands. An employee was observed to have changed gloves without washing their hands in between.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Cooked green beans were 48°F on a food cart by the food preparation sink. Deli ham was 46°F in the 3-door reach-in refrigerator. Soy milk was 44°F in the 2-door reach-in refrigerator by the 4-door reach-in refrigerator.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Crab was observed thawing using an unapproved method in the food preparation sink as it was not placed under cold running water with the packaging opened.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Cutting boards on a shelf by the office were scored and stained.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor in the right walk-in refrigerator was soiled with food residue.
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09/19/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Unwholesome peppers were stored with wholesome peppers in the left walk-in refrigerator.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A cloth was observed as stored in the basin of the handsink at the front service counter.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee twist-top beverage container was observed on a food preparation table used in active food preparation in the back kitchen by the 3-door reach-in refrigerator.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The food preparation sink by the mop sink and the food preparation sink in the back kitchen by the 3-door reach-in refrigerator were directly plumbed to the waste line.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A reach-in refrigerator in a hall by the 3-door reach-in refrigerator used to store facility food was made of non-commercial design.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The shelves of the food preparation table under the spice rack by the office were rusted.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light was observed as non-functional in the vent hood used by the steamer.
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11/12/2015
Inspection, Routine
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A cutting board on the steam table was worn and scored.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the 4 door reach-in refrigerator were soiled with black grime.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: Hand sinks located in the following areas were leaking from the turn on valve: near the chemical storage room, near the three compartment sink, and near the dish machine.
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10/30/2013
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee involved in food preparation on the grill line was observed wiping their hands on a common towel.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Cooked rice with sausage was 126°F, and cooked vegetables were 119°F while hot holding in the warmer drawers near the grill line.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A Y- valve with shutoffs was located downstream of the atmospheric vacuum breaker at the mopsink.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting boards throughout the kitchen were grooved. Several plastic trays on a shelf above the three compartment sink were cracked.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the E-Series two door reach in freezer was torn.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The drain to the food preparation sink leaked onto the floor. The caulking on the warewashing area handsink was torn.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The FRP wall board in the warewashing area was stained and peeling away from the wall across from the automatic dishmachine.
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