Nov 04, 2014 (Complaint)

• 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. Sample copy provided in English and Spanish.
• Proper eating, tasting, drinking, or tobacco use
  Open employee cups were observed stored on prep table in kitchen. (Corrected On Site)
• Hands clean and properly washed
  No handwashing was observed by employees between task changes.
• Food separated and protected
  Raw eggs were observed stored over cooed potatoes and noodles in walk-in. Uncovered containers of food were observed stored on counter in prep area. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean shelving and flooring were observed in walk-in.
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s).
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).
• Proper date marking & disposition
  Date marking were observed lacking on prepped foods in walk-in.
• Proper date marking & disposition
  Date markings were observed lacking on packages sliced deli meats stored in refrigeration units.
• Consumer advisory provided for raw or undercooked foods
  No consumer advisory notice was observed posted to inform customers of the risks of consuming raw or undercooked foods. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Improper cooling of foods was observed. Food items were observed tightly wrapped and in large portions.
• Insects, rodents, & animals not present
  Live and dead roaches were observed in various locations.
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Walk-in floor was observed rusted and duct tape on interior of ice machine door.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Raw wood shelving was observed under front counter.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Pickle buckets and bread bags were observed reused for food storage.
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).
• Warewashing facilities: installed, maintained, & used; test strips
  Unclean food equipment was observed stored in mop sink.
• Nonfood-contact surfaces clean
  Sides of cooking equipment and undersides of prep tables were observed unclean. Unclean shelving and door gaskets were observed in beverage refrigeration units.
• Hot & cold water available; adequate pressure
  No hot water at handsink in kitchen. (Corrected On Site)
• Plumbing installed; proper backflow devices
  Garbage grinder is inoperable. Water line at garbage grinder, spray hose and faucet neck at 3 bay sink were all observed leaking. Faucet neck at 3 bay sink is not longer enough to fill the outer compartments. Plastic piping and duct taped piping was observed installed on garbage grinder. Garbage grinder piping was observed sitting in floor drain under 3 bay sink.
• Physical facilities: installed, maintained, & clean
  Unclean flooring and walls were observed under and around food equipment in various locations.
• Physical facilities: installed, maintained, & clean
  Unused/inoperable food equipment was observed stored in customer areas.

Feb 04, 2014 (Restoration)

Feb 03, 2014 (Complaint)

• 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.
• Hands clean and properly washed
  Employees are not washing hands when changing tasks.
• No bare hand contact with ready-to-eat foods or approved
  Employee observed when handling ready-to-eat food (chicken for chicken salad) with bare hands. (Discarded). (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  The hand washing sink at the kitchen and bathrooms not supplied with paper towel.
• Proper hot holding temperatures
  Potentially hazardous food hot held at improper hot holding temprature in the steam table.
• Proper cold holding temperatures
  Potentially hazardous foos cold held at improper cold holding temperature at the salad bar.
• Insects, rodents, & animals not present
  Rodent droppings and dead cockroaches observed at several places in the facility.
• Utensils, equipment & linens: properly stored, dried, & handled
  Food contact surfaces stored on floor.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Excessive frost build up observed on wire racks inside reach-in freezers.
• Hot & cold water available; adequate pressure
  No running hot water provided at faucets in the facility.
• Plumbing installed; proper backflow devices
  Faucets for the 3-compartment sink and mop sink are not in good repair.
• Plumbing installed; proper backflow devices
  The drain line for the hand washing sink at the kitchen is clogged.
• Plumbing installed; proper backflow devices
  The drain pipe of the hand washing sink located in the kitchen leaks watewater.
• Physical facilities: installed, maintained, & clean
  Floor area through out the facility not cleaned as needed.

Nov 12, 2013 (Follow-up)

Nov 07, 2013 (Routine)

• 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  HANDSINK NOT ACCESSIBLE. (Corrected On Site)
• Food separated and protected
  EGGS MUST BE PROTECTED AND STORED AT BOTTOM SHELVE TO PREVENT CONTAMINATION OF FOOD ITEMS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaceS (clean all work tables and inside ice-machine and base of can opener to remove rust.(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)

Dec 04, 2012 (Follow-up)

Nov 26, 2012 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  Handwash sink inside the prep area leaks(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper reheating procedures for hot holding
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)steam table being used to warm heat the hot foods
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• In-use utensils: properly stored
  knives stored in between reachin refrigerators (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  (CORRECT VIOLATION WITH 45 CALENDAR DAYS)No chemical test strips provided to measure the concentration of sanitizing solution(s).
• Physical facilities: installed, maintained, & clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors and walls through out the kitchen contain grease and debris

Jul 20, 2012 (Routine)

• Food separated and protected
  Food unprotected from contamination. (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)
• Consumer advisory provided for raw or undercooked foods
  Consumer advisory not provided.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food containers not elevated 4 to 6 inches above floor in walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)