| No violation noted during this evaluation. | 03/18/2016 | Risk Factor | |
| No violation noted during this evaluation. | 10/06/2015 | Complaint | |
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are being used to control pests but are ineffective.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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08/24/2015 | Complaint | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and wall around mop sink in the kitchen under equipment noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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08/11/2015 | Routine | |
| No violation noted during this evaluation. | 06/02/2015 | Routine | |
| No violation noted during this evaluation. | 03/04/2015 | Risk Factor | |
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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11/24/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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07/09/2014 | Routine | |
no violations cited at time of inspection.
No violation noted during this evaluation. | 02/25/2014 | Routine | |
Facility approved to reopen post fire. Facility has alternate approved hood system. Hood with fire disconnected from electrical and shut down.
- All food and food contact surfaces including pots, pans, utensils and equipment cleaned and sanitized.
- All non-food contact surfaces cleaned including: Walls, Ceilings, and Floors.
- All contaminated food discarded.
- EHS contact supervisor for approval to re-open.
- Facility approved to operate.
No violation noted during this evaluation. | 05/27/2013 | Routine | |
- Imminent Health Hazard - Ceasing Operations & Reporting
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. Fire call. Facility had grease fire in deep fat fryer/hood area. Hood system is destroyed. Water/grease and food debris observed thorough out the facility. Facility closed due to imminent health hazard. :
Facility to reopen when:
- All food contact surfaces are cleaned and sanitized.
- All non-food contact surfaces cleaned.
- All contaminated food discarded.
- Hood system re-charged and fully functional.
_ PIC to call EHS when facility is fully ready to operate.
Correction: Discontinue operations and notify the Health Department that an imminent health hazard may exist in your establishment due to an emergency
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05/25/2013 | Other | |
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the warewashing station is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floor under the flat grill noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/28/2013 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. > 400 ppm
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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02/06/2012 | Routine | |
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