Dishwashing facilities were being maintained properly. No food temperature problems were observed.
- Jewelry - Prohibition (repeated violation)
Observation: An employee was observed wearing two rings on her fingers. Each had a stone in them.
Correction: The only ring that may be worn on the fingers, when working in the kitchen, is one plain wedding band. No stones, or rough surfaces, are allowed.
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10/05/2015 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Jewelry - Prohibition
Observation: A female employee working in the kitchen area was wearing a ring with rough surfaces on one of her fingers.
Correction: The only ring that may be worn on the fingers, when working in the kitchen, is one plain wedding band (no stones or rough surfaces). This is true even when disposable gloves are worn.
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12/15/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 05/16/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 01/15/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The individual-size packets of butter, in the dining room, and the half n half, in the pitcher in the dining room were "out of temperature." Butter in the individual packets was at 60 F. Half n half, in the pitcher, was at 49 F.
Correction: When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know exactly what time that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within 4 hours of going out of temperature, or there is a risk of foodborne illness. Unless you are able to demonstrate that you are able to keep the butter packets, and the half n half, at 41 F, or lower at all times, you are required to "use time as the food safety control (instead of temperature)," for these two foods. To avoid a "critical violation," you are required to have a "time and date sticker" associated with the container of butter packets, and with the pitcher of half n half. The "time and date sticker" must have the time that the item was brought out into the dining area. These foods must be eaten, or discarded, within 4 hours, and for the pitcher of half n half, the pitcher must be replaced with a new clean pitcher, at least every four hours. The butter packets, and the half n half that were out of temperature were immediately discarded, by the establishment management, at our request. This corrected the violation.
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08/27/2013 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Foods were "out of temperature" in the walk-in refrigerator. Tomato pieces in the walk-in refrigerator were at 50 F. Chicken salad in the walk-in refrigerator was at 52 F. Roasted artichoke and parmesan spread was at 52 F.
Correction: When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know exactly when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within 4 hours of going out of temperature, or there is a risk of foodborne illness. The walk-in refrigerator needs to be checked out/adjusted, tonight, so that it is capable of holding all potentially hazardous foods at 41 F, or lower, at all times. The tomato pieces, the chicken salad, and the roasted artichoke and parmesan spread were immediately discarded by the establishment management, at our request.
- Critical: Backflow Prevention, Air Gap*
Observation: The "sprayer head" extends below the top of the sink basins, and 1-2" below the "outer rim" of the steel table of the three compartment (dishwashing) sink. This is a "back-flow" issue that requires attention.;We require that there be an air gap, at least one inch wide, between the bottom of the "sprayer head," and the top of the steel table of the three compartment (dishwashing) sink. The hose associated with the rinse arm/sprayer head needs to be shortened. This correction needs to be taken care of within ten days.
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08/23/2013 | Routine | |
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