Aug 22, 2014 (Restoration)

Aug 20, 2014 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  Observed food handler eating food while preparing food. Observed food handler drink from open beverage container in prep area.
• Hands clean and properly washed
  Employees do not wash hands at proper frequency.
• Adequate handwashing sinks properly supplied and accessible
  Soap not available at all hand sinks.
• Adequate handwashing sinks properly supplied and accessible
  Hand sink blocked in prep area.
• Adequate handwashing sinks properly supplied and accessible
  Hand sink is used for dumping at cashier station.
• Adequate handwashing sinks properly supplied and accessible
  Hand wash reminder sign is not present at all hand washing sinks.
• Food-contact surfaces: cleaned & sanitized
  Can opener and ice machine interior are unclean, and ice chute on beverage dispenser is unclean.
• Food-contact surfaces: cleaned & sanitized
  Dish Washer employees are not performing wash-rinse-sanitize. Equipment is being washed and rinsed only.
• Proper hot holding temperatures
  Turkies hold below 135 degrees F in warming unit.
• Proper cold holding temperatures
  All foods in establishment temped during inspection, were greater than 41 degrees F. All refrigeration units damaged.
• Proper date marking & disposition
  Multiple prepared items are not date marked.
• Time as a public health control: procedures & records
  Turkey and roast beef are left on carving station for guest orders, rather than in a hot holding unit. Time is being used as a public health control- no logs present, no written documentation present.
• Consumer advisory provided for raw or undercooked foods
  No consumer advisory present for Sushi (raw) on display in view of customer.
• Toxic substances properly identified, stored, used
  Unlabeled chemical containers observed.
• Toxic substances properly identified, stored, used
  Manager confirms white powder in corners and along floor edges is powder used for controlling roaches.
• Toxic substances properly identified, stored, used
  Pepto Bismol (Medicine) and Mouth washes are stored with food.
• Proper cooling methods used; adequate equipment for temperature control
  All refrigerators on site do not maintain temperatures to keep foods at 41 degrees F or below. No working refrigerator is present.
• Food properly labeled; original container
  Foods in squeeze bottles, not in original containers, are not labeled.
• Insects, rodents, & animals not present
  Cockroach carcass observed on floor by ice machine.
• Contamination prevented during food preparation, storage, & display
  Water Melons are stored on the flood. Shelves in walk in freezer are not 6 inches off the floor, therefore, the food is not stored 6 inches off the floor.
• Personal cleanliness
  Food handlers are not wearing hair restraints.
• Personal cleanliness
  Food handlers are wearing watches when handling food.
• In-use utensils: properly stored
  Knives are stored in between table and refrigeration unit. Utensil stored in standing water.
• Utensils, equipment & linens: properly stored, dried, & handled
  Containers are not given time to air dry after washing.
• Single-use/single-service articles: properly stored & used
  Single serve cups are not stored in plastic sleeves or on protected surfaces.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Shelves are lined with tin foil.
• Warewashing facilities: installed, maintained, & used; test strips
  Test strips not available for Chlorine or Quaternary Ammonium.
• Warewashing facilities: installed, maintained, & used; test strips
  Triple sink compartment for sanitizing is not large enough to submerge all equipment.
• Nonfood-contact surfaces clean
  Interiors of cabinets and gaskets of equipment unclean.
• Plumbing installed; proper backflow devices
  Plumbing is repaired with Plastic Bags in two areas.
• Plumbing installed; proper backflow devices
  Plumbing in poor repair beneath hand sink at cashier line.
• Physical facilities: installed, maintained, & clean
  Floors unclean. Walls unclean. Vents unclean.

Feb 19, 2014 (Follow-up)

Feb 07, 2014 (Routine)

• Correct response to questions
  Manager on duty is unable to demonstrate satisfactory knowledge of food safety.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Management awareness; policy present
  Documented employee health policy is not present at establishment. Documents left on site. (Corrected On Site)
• Proper eating, tasting, drinking, or tobacco use
  Employee beverages located on service line do not have covers with lids to prevent contamination during storage. (Corrected On Site)
• Hands clean and properly washed
  Observed employee wash hands for less than 20 seconds, without soap. (Corrected On Site)
• Hands clean and properly washed
  No hand washing observed by food handlers when changing tasks.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Hand sink completely blocked in prep area. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Hand sink soap dispenser is empty at hand sink in prep area. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Towels not provided at hand sink in prep area. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Hand washing reminder sign not present at hand sink on cashier line.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  Raw foods stored over ready to eat foods in walk in cooler. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Ice chute at beverage dispense has mold growth. Slicer stored on counter dirty. Knives hung up dirty. Utensils and equipment stored dirty under prep table. (Corrected On Site)
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s). (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Proper date marking & disposition
  Date marking not observed on potentially hazardous foods intended to be held for more than 24 hours throughout establishment.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Chemicals stored next to foods in prep sink in back of house. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Walk in cooler is maintaining 49 degrees.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  Thermometers not observed inside cooling units.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food is stored in close proximity to hand washing sink, where splash and splatter may contaminate foods. Foods in the walk in cooler observed uncovered. Food stored on floor in various locations throughout restaurant. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Observed food handlers not wearing hair restraints.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Sponges observed in use at dish station.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloths left on counters when not in use. (Corrected On Site)
• In-use utensils: properly stored
  Knives stored between equipment when not in use. Utensil stored in standing water at espresso bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  Containers observed wet nesting in dish area. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Plastic food containers not stored inverted. Coffee stirrers are not stored protected in customer area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Plastic grocery bags are used to store prepped food. Cutting boards observed with heavy ware. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Aluminum foil is used to line shelves in walk in cooler and in prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Test strips are unavailable.(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Triple sink is not large enough to fit the largest piece of equipment that requires sanitizing.(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Debris stained shelving observed in front counter area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  No hot water at hand sink in ladies room. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Air gap not present at sinks throughout establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Leaking pipes observed at hand sink on front line. Hot water faucet is not functioning at prep sink in prep area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floors and ceiling observed dirty throughout restaurant. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Mops left head down in mop sink after use. (Corrected On Site)
• Adequate ventilation & lighting; designated areas used
  Light shield in display cooler is not shielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Oct 04, 2013 (Follow-up)

Sep 27, 2013 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  ICE AND FOOD WASTE IN HAND SINK. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  HAEAVY RUST AND FOIL USED ON SHELVES IN WALK-IN REFRIGERATER. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  WALK-IN AND ONE SANDWICH STATION ARE OUT-OF TEMPERATURE SO AS FOOD STORED. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  WASH SOLUTION IS SOUPY. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  WALK-IN AND ONE SANDWICH STATION ARE OUT OF TEMPERATURE

May 08, 2013 (Follow-up)

Apr 09, 2013 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  Make all handsinks accessible for employee use. (Corrected On Site)
• Food separated and protected
  Cover,label and date all food inside reach in refrigerators where needed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Clean all food and non food contact surfaces pay attention to hoods and filters where needed, gaskets and inside all reach-in refrigerators.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)