| No violation noted during this evaluation. | 06/09/2015 | Regular |
| No violation noted during this evaluation. | 11/14/2014 | Follow Up LOC |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Clean filters in hood,
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning the interior of the freezer next to line, interior of bottom of front display and interior of ice machine.
- Bare hand contact with ready to eat foods
Observation: There is no barehands contact allowed for ready-to-eat foods such as cutting vegetables for platter. Corrected
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning -racks in walk-in and hood.
- Established procedures for responding to vomiting and diarrheal events
Observation: Provide a kit for the clean up of vomit and diarrheal events.Procedure was given at time of inspection.
|
11/06/2014 | Regular |
| No violation noted during this evaluation. | 06/02/2014 | Follow Up LOC |
- 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: Cooked vadalia onions left out at room temp- 117F - shall be 41F or below OR 135F or above. Onions were placed in cooler.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Clean filters in the hood.
- Food storage - preventing contamination from the premises
Observation: Seasame seeds found on floor in kitchen area - seeds were discarded
|
05/29/2014 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Do not store raw scallops over cooked shrimp to prevent against possible cross contamination. Corrected at time of inspection
- Multiuse food contact surfaces are cleanable
Do not use a trashcan as the bottom part of a prep table. Corrected at time of inspection
|
12/17/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
05/15/2013 | Routine |
- Miscellaneous sources of contamination
DONT STORE BREAD ON THE BOTTOM OF THE WALK IN, COVER WHILE IN STORAGE. Corrected at time of inspection
- Test kit provided and used to measure sanitizing solution concentration
PROVIDE TEST KIT FOR SANITIZER IN DISH MACHINE Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
CLEAN BIN USED FOR CHOCOLATE CHIPS AND BROWN SUGAR IN BACK KITCHEN. --CLEAN SPEED RACKS AT BAR, DOORS AND TRACKS ON DISPLAY COOLERS, SHELF BELOW COFFEE MAKER, INSIDE OF THE BOTTOM OF THE DISPLAY COOLER WITH STANDING WATER, SHELVES AT THE END OF THE KITCHEN BEHIND PREP TABLE, ORGANIZE AND SEPARATE NON FOOD FROM FOOD CONTACT ITEMS ON SHELF AT END OF KITCHEN.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
DATE MARK FOODS NOT USED WITHIN 24 HOURS
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
CLEAN HOOD AND ANSUL SYSTEM
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
SEPARATE ITEMS IN FRONT DISPLAY COOLERS
|
05/01/2013 | Routine |
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