- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts in the kitchen have a dust build-up.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing sink in the kitchen leaking.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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03/18/2016 | Routine | |
- Temperature Measuring Devices
Observation: Broken thermometer in the sushi unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the salad prep unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: Grease / debris build-up: exhaust hood filters, metal stand under the grill, and spray wand of the 3 compartment sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of grease and debris.
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05/14/2015 | Routine | |
| No violation noted during this evaluation. | 05/09/2014 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the line prep unit and line prep table.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures, butter and sliced vegetables being held at room temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Food Contact Surfaces - Cleanability*
Observation: Glass shards in the bar mug freezer.
Correction: Clean the freezer to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 115°F - 117°F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Non-Food Contact Surfaces
Observation: Ice / food debris build-up in the line reach-in freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors adjacent to the grill area and dishwash area have a debris build-up.
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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05/05/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The handsink in the back prep area is leaking.
Correction: Repair the handsinks to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
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08/05/2013 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination of ready to eat foods in the walk-in cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Uncovered foods in the line reach-in unit.
Correction: Store all foods covered to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures, line prep unit and salad dressing unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The handsinks in the back and bar area are not working properly. The interior of the microwave oven is chipping.
Correction: Repair the handsinks to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The interior of the ice machine needs cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep areas.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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07/29/2013 | Routine | |
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