The Carriage House Restaurant Health Inspections
|Week of||Score||Noted Violations|
No. | Description of code requirement not in compliance | Occur
|12/18/2020||80-B||5-2 Consumer advisory provided for raw and undercooked foods 1 |
6-1A Proper cold holding temperatures 1
6-1B Proper hot holding temperatures 1
6-2 Proper date marking and disposition 1
17D Adequate ventilation and lighting; designated areas used 1
|7/16/2020||91-A||6-1A Proper cold holding temperatures 1|
|1/22/2020||88-B||6-1A Proper cold holding temperatures 1 |
10D Food properly labeled; original container 1
|4/10/2019||80-B||2-2B Proper eating, tasting, drinking, or tobacco use 1 |
4-1A Food separated and protected 1
6-2 Proper date marking and disposition 1
12C Wiping cloths: properly used and stored 1
*Red indicates this violation is a known risk factor for foodborne illness.
|10/25/2018||96-A||*82-2D Adequate handwashing facilities supplied & accessible 1 |
*Indicates this violation is a known risk factor for foodborne illness.
|8/10/2016||93-A||Food-contact surfaces: cleaned & sanitized |
Food properly labeled; original container
|8/10/2015||91-A||Observed employee handle a biscuit with bare hands. Bare hand contact is not allowed with ready-to-eat food. Use a utensil, deli paper or gloves when touching RTE food. The biscuit was discarded.|
|10/29/2014||96-A||Numerous insect and pesticide sprays in the small cabinet in the kitchen. The only pesticides allowed in the facility must be labeled "approved for food service". |
|6/23/2014||96-A||1. Observed open bag of pasta in dry storage area. Food must be placed in a sealed container after opening. |
2. A sponge was located on the 3 comp sink. Sponges cannot be used in a food service establishment. The sponge was discarded.
|1/10/2014||91-A||1. Observed employee drinking from an open cup in the kitchen area. Employee drinks must have a lid and straw. |
2. No thermometer in refrigerator in dry storage area. Place thermometer in refrigerator.
3. Observed ice scoop in the ice machine. The scoop must be stored in a clean container outside of the machine.
4. Clean the dust build-up on the shelf beside the oven.
|7/18/2013||97-A||Wet wiping cloth on counter. Store the cloth in sanitizing solution between uses.|
|2/21/2013||82-B||1. Observed employee handle bread with bare hands to make a sandwich. Bare hand contact is not allowed with ready-to-eat food. Use a utensil or gloves. |
2. Cut melon and cheese at 54 ºF on ice. Must be held at 41ºF or below. When using ice for cold holding, the food container must be immersed. The out of temperature food was discarded.
|11/5/2012||97-A||Observed open bags of baking goods, chocolate chips, nuts, etc. After opening, the containers must be sealed or placed in a sealed food grade container.|
|7/3/2012||95-A||1. No paper towels located at the hand wash sink. Paper towels must always be available for proper hand washing.|
2. Clean the seal on the condiment cooler, the bottom shelf in the freezer and the refrigerator.
|3/1/2012||93-A||1. The cutting board should be replaced or resurfaced to be smooth and easily cleanable.|
2. Boiled eggs in the hand wash sink. This sink can be used for no other purpose except washing hands.
|10/25/2011||96-A||1. Need thermometer in the refrigerator in the dry storage area.|
2. Food scoops must be stored with the handle extending out of the food.
|7/1/2011||86-B||1. Observed potentially hazardous food cold-held at greater than 41ºF. Raw shell eggs at 56ºF and cheese at 59ºF. When ice is utilized for cold holding the ice must completely surround and be to the level of the food product to maintain 41ºF or below. Items out of temperature were discarded at time of inspection. Another option would be to use time as a public health control with a written procedure and proper documentation.|
2. Wet wiping cloth not stored in sanitizing solution between uses. Repeat violation.
3. The light bulbs in the dish area must be shielded or shatterproof. Repeat violation.
|1/28/2011||96-A||1. Several black olive cans had significant damage to the seal. Dented cans cannot be used and must be segregated from other cans to be returned to supplier. Corrected on-site.|
2. The light bulbs in the dish area must be shielded or shatterproof.
|7/23/2010||91-A||Observed potentially hazardous food cold held at greater than 41ºF. Cut melon at 47ºF and cheese at 60ºF. When ice is utilized for cold holding, the ice must completely surround and be to the level of the food product to maintain 41ºF or below. Items out of temperature were discarded at time of inspection. Corrected on-site.|
|2/15/2010||96-A||Inaccurate and missing date marking. All prepared potentially hazardous food held over 24 hours must be date-marked. Also, date marking must be accurate as to the item that is in the container. Person-in-charge to ensure proper date marking.|
|10/7/2009||96-A||Vegetables in hand wash sink. The hand wash sink can only be used for washing hands.|
Sanitizer for wipe cloths not at correct concentration. Should be 50-100 ppm chlorine.
Bulk storage containers should be cleaned
|2/17/2009||96-A||Pasta salad held over 7 day limit for prepared potentially hazardous food.|
|10/29/2008||88-B||Gloves used improperly.|
If waitress enters kitchen to prepare food, she must wear hair restraint.
Sanitizer for wipe cloths not at proper concentration. Should be 50-100 ppm chlorine.
|7/1/2008||88-B||Potentially hazardous food not held at proper temperature. Cold holding must be at 41°F or below.|
2. Sanitizer for wipe cloths not at proper concentration. Should be 50-100 ppm chlorine.
|2/26/2008||91-A||Potentially hazardous food not held at proper temperature. Procedures and documentation needed for time as a public health control.|
|10/19/2007||89||Potentially hazardous food not held at proper temperature. Meatloaf, cheese, and pasta salad on counter and not refrigerated . Must be 41 degrees F or below.|
Bowls, plates, etc. must be protected from contamination. Several items in clean storage contained food debris; either cover or invert.
Wipe cloths not stored in sanitizing solution.
Seal prep sink to wall.
|5/22/2007||96||Fan used in kitchen area should be cleaned.|
Sanitizer for ware washing not at proper concentration. Should be 50-100 ppm chlorine.
|10/30/2006||93||Potentially hazardous food held at room temperature|