| 5-28-2025 |
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269)
| 1.00 |
All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
|
1. Observed no air gap at floor sink for plumbing underneath the POS system and the soda machine. ensure all drains to floor sink from food equipment have a minimum 1 in air gap.
|
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
|
| 5-28-2025 |
Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
| 7.00 |
Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range.
|
1. Observed butter stored at room temp. temped at 79F. butter original container indicates it shall kept refrigerated and ph strip confirm ph greater than 4.6PH. All potentially hazardous food shall be stored below 41F or above 135F
NOTE - when first asekd about salad staff says they bring it into the walk in at night. when told that the storing temp of the salad bar requires it to be thrown away after 12 hours, facility claims they misunderstod the question and they throw the food away at the end of the night. no pts assigned. will reevaluate at next routine. salad bar temped at 45F do not reuse at end of day. all PHF food in salad bar shall be tossed at end of the day.
|
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
|
| 5-28-2025 |
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
| 3.00 |
A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products.
|
1. dish machine could not tempt greater than 110F dish machine shall meet 120F water minimum. Repair. facility should test daily.
2. Dish machine observed to dispense 0PPM QAC when using QAC test strips. Repair unit so it properly dispenses proper amount of sanitizer. test daily. if any dishes were washed using the dish machine since yesterday rewash to ensure they are properly sanitized.
3. Observed 3-comp sink did not have drain plugs. ensure 3-comp is always fully functional in case dish machine does not work.
|
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
|
| 5-28-2025 |
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000)
| 0.00 |
If food is found in the temperature danger zone due to improper implementation of time as a public health control, discard all food that is out of acceptable temperature ranges. Time only, rather than time in conjunction with temperature, may be used as the public health control for a working supply of potentially hazardous food before cooking or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, only when the following requirements are met:
(1) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.
(2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control.
(3) The food in unmarked containers or packages marked to exceed a four-hour limit shall be discarded.
(4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensures proper cooling if the food is prepared, cooked, and refrigerated before time is used as a public health control.
|
Observed facilty had a lunch buffet and staff confirmed all food tossed after 2pm (hours 10-2pm) label this time control every day. ensure bar indicates the date and time of the lunch buffet and to toss after 4 hours. no pts assigned. will evaluate at next routine inspection.
|
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
|
| 5-28-2025 |
All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182)
| 1.00 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.
Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.
The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
|
1.Observed the cabinet door under the beer dispenser was broken. all equipment shall be maintained in a good working condition.
2.Observed excessive grease accumulation on the hood. Increase frequency and efficacy of cleaning and servicing.
|
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
|
| 5-28-2025 |
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
| 1.00 |
Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy.
|
observed pepsi refrigerator and others did not have a thermometer inside. Provide thermometer inside all refrigerators and freezers that store potentially hazardous food.
|
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
|