Sunday May 27th, 2018 12:50AM

Food Inspections


Inspected by: Laurie Wentworth
Inspection Date: 08/03/2017
Inpection Notes

Violation of Code: [511-6-1.04(4)(c)] Large lexan container in walk-in cooler with ground beef in loosely closed packages, commercial vacuum sealed whole cuts of beef and open bags of steaks. Raw animal foods should be separated according to cook temperatures to prevent any possible cross-contamination of raw animal foods if minimum internal cook temp of foods required to cook to highest temperature are not met. Raw beef/raw chicken side by side on bottom shelf of 2-door upright reach-in cooler with pieces of chicken in beef. Separate to prevent cross-contamination. COS: Ground beef separated from whole cuts of meat and open packages of whole cuts of meat (steaks) voluntarily discarded since they were sitting in blood in bottom of container. Chicken and beef around chicken scooped out of container in 2-door upright reach-in cooler Corrected On-Site. New Violation. 6-1A Violation of Code: [511-6-1.04(6)(f)] Walk-in cooler and 2-door sandwich unit holding time and temperature control for safety foods (TCS) at temperatures above required 41F or below - temperatures range from 46F - 51F for TCS foods held over 24 hours in both coolers. COS: TCS food held over required 41F or below voluntarily discarded by PIC (Manager). See temperature observations. Service tech called to clean coils and refill units with freon during inspection. Corrected On-Site. Repeat Violation. 6-1B Violation of Code: [511-6-1.04(6)(f)] Time and temperature control for safety foods (TCS)on steam table not being held at required 135F or above for hot holding. Temperatures ranged from 97F - 130F. Apparently when floor fan turned on, the pilot light for the steam table was extinguished and food handlers did not notice. Queso in steam unit in wait area hot holding at 125F - 129F. COS: TCS foods on steam unit less than 2 hours reheated all items to 165F to be put back on steam unit. See temperature observations. Queso taken to be reheated on flat top - see temperature observations. Corrected On-Site. Repeat Violation. 10D Violation of Code: [511-6-1.04(4)(d)] Most spice containers not labeled - unknown bulk foods must be labeled with common name if taken out of labeled container. COS: Manager labeled all spice containers during inspection. Corrected On-Site. Repeat Violation. Violation of Code: [511-6-1.04(6)(e)] Shallow hotel pans filled all the way to the top with thick foods to be cooled rapidly. Cooling barely being accomplished as required with this method. Try filling pans 1/2 full and putting into ice bath to hasten cooling to better meet requirements. COS: Put pans on ice, see temperature observations. Corrected On-Site. New Violation. 12B Violation of Code: [511-6-1.03(5)(g)] CFSM (food handler/cook at time of inspection) wearing several bracelets and one with a dangling charm. The only jewelry that may be worn on hands or lower arms is a plain ring such as a wedding band. New Violation. 17B Violation of Code: [511-6-1.06(5)(b)] Grease container on grass and spills have formed a compacted slick in front of the grease container. Grease container needs to be on non-porous surface to allow for easy cleaning and no build-up. New Violation. 18 Violation of Code: [511-6-1.07(2)(m)] Many flies seen throughout kitchen and dining area. Back doors have gaps above and below the screen door that allow for insect entry. Need to install door sweep below doors and seal tops to keep doors tight in the frame. New Violation.

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