| No violation noted during this evaluation. | 08/04/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 12/05/2014 | Physical Recheck |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Warewasher sanitizer concentration is too low. Manually sanitize wares until warewasher repaired.
|
11/17/2014 | Regular |
- Plumbing system repaired according to law
Non critical. Floor drains in prep area are draining very slowly.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Update employee reporting policy to include recent hires.
- Roasts held at a temperature of 130°F or above
Brown gravy measured 96.0 degrees and country style gravy measured 101 degrees in hot holding. minimum allowable temperature is 135 degrees. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
Provide thin foods thermometer for line staff (micro needle).
|
10/28/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code in regards to imminant health hazard relating to drains backing up while open in waitstaff area. Customers had to walk through water to get to restroom. Please review 8-404.11 in regards to when an establishment needs to close. Firm has corrected violation
|
09/03/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code in regards to imminant health hazard relating to drains backing up while open in waitstaff area. Customers had to walk through water to get to restroom. Please review 8-404.11 in regards to when an establishment needs to close. Firm has corrected violation
|
09/03/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use Corrected at time of inspection
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Provide a written employee health reporting policy and document training of all affected employees. Forms 1a, 1b located in the rear of the code in Annex 7 may be used as a template. This has been marked on previous inspection and shall be complied with.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors require a more thorough cleaning.
- Posting of a valid license
Post license and most recent inspection in public area viewable to consumer at eye level.
- Responsibilities of Permit Holder
Post license and most recent inspection in public area viewable to consumer at eye level.
- Food temperature measuring devices are provided and readily accessible
Provide a thermometer(s) capable of measuring thin foods and have prep staff routinely use to verify cook temperatures.
- Food employees hair is effectively restrained
All staff in prep area shall wear a hair restraint.
- Miscellaneous sources of contamination
Diced onion stored in contact with unpeeled onion.
|
04/22/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors require a more thorough cleaning.
- Posting of a valid license
Post license and most recent inspection in public area viewable to consumer at eye level.
- Miscellaneous sources of contamination
Diced onion stored in contact with unpeeled onion.
- Food temperature measuring devices are provided and readily accessible
Provide a thermometer(s) capable of measuring thin foods and have prep staff routinely use to verify cook temperatures.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Provide a written employee health reporting policy and document training of all affected employees. Forms 1a, 1b located in the rear of the code in Annex 7 may be used as a template. This has been marked on previous inspection and shall be complied with.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use Corrected at time of inspection
- Responsibilities of Permit Holder
Post license and most recent inspection in public area viewable to consumer at eye level.
- Food employees hair is effectively restrained
All staff in prep area shall wear a hair restraint.
|
04/22/2013 | Routine |
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