| No violation noted during this evaluation. | 10/15/2015 | Pre Opening |
- Backflow protection
air gap, device standard, when required
- Handwashing signage
Observation: Both bathrooms do not have adequate hand washing signage posted. Signage will be given at next inspection.
- Plumbing
materials, design, construction and installation
- Toilet room
receptacle, enclosed, fixtures clean
- Material characteristics of non-food contact surfaces
Observation: Back edge of 3 hole sink and prep sink are not sealed.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean the True 3 door prep cooler (mold along back wall) and the True 2 door upright cooler (food debris) as well.
|
10/13/2015 | Pre Opening |
- Physical facilities maintained in good repair
Observation: Several ceiling tiles have wholes and damaged. Physical facility must be maintained in good repair. All must be smooth, nonabsorbent and easily cleanable, Repair as needed.
- Food storage containers identified with common name of food
Observation: Several working containers in reach in coolers are not labeled with common name of the food. All food items taken from original packages shall be identified with the common name of the food.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Food items such as tomato, tuna, green salads etc. in plastic containers were temped between 45-47*F at the top of the line cooler. Food inside had temperature 45*F. after checking several times. Must take corrective action to prevent food-borne illness. All potentially hazardous food (PHF) must be cold hold at least 41*F or below. Removed food to another cooler and turned down set temperature. After 20min, re -checked temperature and was still between 45- 48*F. The owner thermometer show 50*F. May not use cooler for PHD until cooler can maintain 41*F or below. Owner is going to vacation and won’t use the cooler until back. He will call when he fix it.
- Outer openings are protected
Observation: Exit do not close properly. All exit doors shall be self-closing and tight fitting to prevent entrance of pests and rodents. Repair as need
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: 1) Food containers such tune, tomato, cream and dressing in reach in cooler are not date marked.2) several food containers in walk-in cooler are not date marked. Potentially hazardous food (PHF) prepared and held in food establishment for more than 24 hrs. must be clearly marked with date made, consume by, or sell by, and be held at a temperature of 41*F or less, for no more than 7 days from day marked.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Chlorine sanitizer in working containers was tested low at the time of inspection. Chlorine sanitizer concentration must be maintained between 50-100 ppm. Discarded and made another fresh sanitizer. Corrected on site.COS
|
07/02/2015 | Regular |
| No violation noted during this evaluation. | 08/11/2014 | Follow Up LOC |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Most of the cream pies in the pie display were date marked. A few were not. ALL PHF shall be date marked if not used within 24 hours and discarded after 7 days.REPEAT VIOLATION CORRECTED ON SITE.
- Miscellaneous sources of contamination
Observation: 1)The plastic container of salt was not covered with a lid. The lid was laying in the powder sugar container. To prevent contamination keep lids on all food products 2) Two pitchers for water were sitting right next to the handwashing sink which does not have a splash guard. The water pitchers were moved away from the handwashing sink to prevent contamination. CORRECTED ON SITE.
- In-use utensils, between-use storage
Observation: Observed a scoop laying in the salt container. During pauses in FOOD preparation or dispensing, FOOD separation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD and the container. CORRECTED ON SITE.
- Backflow protection
air gap, device standard, when required
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The soda nozzles had build up. Shall clean as often as necessary to keep clean. Owners were removing the nozzles during this inspection to clean.
- Common name-working containers
Observation: One bucket of chlorine sanitizer was not labeled. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CORRECTED ON SITE.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation: The dish machine was checked numerous times and NEVER reached the minimum of 120 degrees. Repair as needed. Send an invoice from the licenced plumber or company that repairs this dish machine or hot water heater. The dish machine SHALL REACH AT LEAST 120 DEGREES PER MANUFACTURER LABEL.
|
03/17/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Manual warewashing equipment, hot water sanitizing temperatures
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Stored frozen foods shall be maintained frozen
|
09/09/2013 | Routine |
- Plumbing system repaired according to law
1) The hot water faucet on the mop sink has a leak. All plumbing must be maintained in good condition. Repair. 2) Water went slow and stored in floor sink under pop machine at front counter. Repair floor sink and the drain line to ensure waste water can go quickly and not stored in floor sink.
- Cleaning of cooking and baking equipment
Microwave in kitchen has food buildup. Clean more frequently to prevent contamination.
- Sanitization of food contact surfaces - before use and after cleaning
Using paper towels to clean the milk steamer on expresso machine at front counter. Must provide a bucket of sanitizer with wiping cloths to clean the steamer each time. The concentration of chlorine sanitizer must be maintained at 50 -100 ppm.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
1) Cut tomato in walk-in cooler, 2) Ham in prep cooler were not date marked. Must date mark all potentially hazardous foods if not used within 24hrs after opened or preparation. Have 7 days from date marked to use or discard.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw eggs were stored above soup in walk-in cooler. Raw eggs must be stored on the bottom of shelf to prevent cross contamination. Corrected at time of inspection
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Observed some food debris under large equipment and prep table in kitchen. Clean. 2) Mop was stored in mop basket. Must provide a hook for mop or drape over bucket to allow to air dry in between uses.
- Posting of a valid license
Most recent inspection report not posted.
- Drying mops
1) Observed some food debris under large equipment and prep table in kitchen. Clean. 2) Mop was stored in mop basket. Must provide a hook for mop or drape over bucket to allow to air dry in between uses.
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08/29/2013 | Routine |
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