Oct 28, 2014 (Restoration)

Oct 25, 2014 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty during inspection.
• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. Note: Employee Health Forms have been given to the operator at visit.
• Proper eating, tasting, drinking, or tobacco use
  A designated eating or drinking area has not been established by the person in charge or management. Drink for employees in open cups observed inside the kitchen during inspection.
• Hands clean and properly washed
  Employees have not been washing hands between switching tasks.
• Adequate handwashing sinks properly supplied and accessible
  The hand washing sink not supplied with hand washing soap.
• Adequate handwashing sinks properly supplied and accessible
  The hand washing sink not supplied with paper towel at visit.
• Food separated and protected
  Raw chicken and ice cream stored together in reach-freezer; raw beef/lamb stored above cooked shrimp in reach-in refrigerator at the cookline; raw chicken, salmon, calamari, etc stored in the same pan in walk-in refrigerator.
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces (frying pans, cutting boards, pans, etc), mildew/slime formation observed on ice machine's plastic drip panel.
• Proper cooling time & temperatures
  Cooked lamb has been observed being cooled down at room temperature in covered container placed under the 3-compartment sink, with no time and temperature monitoring.
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s) (cooked rice, spinach patties, lamb held at room temperature with no time and temperature control).
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).
• Proper date marking & disposition
  Ready-to-eat foods not date marked while being stored in refrigerators.
• Toxic substances properly identified, stored, used
  Medicine stored in reach-in refrigerator together with food items.
• Insects, rodents, & animals not present
  Rodent droppings observed on floor in the kitchen.
• Contamination prevented during food preparation, storage, & display
  Food items stored in uncovered containers over counter tops and inside reach-in and walk-in refrigerators.
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.
• In-use utensils: properly stored
  In-use utensils such as scoops and spoons stored in standing water at room temperature.
• Utensils, equipment & linens: properly stored, dried, & handled
  Clean utensils not stored properly to prevent contamination.
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to monitor concentration of sanitizing solution at the dish washing machine and for storage of wiping cloths.
• Nonfood-contact surfaces clean
  Non-food contact surfaces not cleaned regularly to preclude the accumulation of grease and solids.
• Plumbing installed; proper backflow devices
  No air gap provided between the water supply line and flood level of the 3-compartment sink.

Sep 27, 2013 (Complaint)

Aug 06, 2013 (Routine)

• Correct response to questions
  Current Food managers certificate not provided. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• 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
  Food container in side walk in cooler not labeled. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  Unclean floor in kitchen area and walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Facuet leaks at three(3)compartment sink in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Shield not provided for light bulb over cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 19, 2013 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  Hand sink used for other purposes. (Corrected On Site)
• Proper date marking & disposition
  Food containers not date marked inside walk in cooler. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food items stored on floor inside walk in cooler. (Corrected On Site)