Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 03/28/2016 | Routine | |
Dishwashing, and kitchen handwashing facilities were being maintained properly.
- Utensils - In-Use - Between-Use Storage
Observation: One of the three dipper wells on the "cooks'" line had a knife stored it, but the water was not running.
Correction: Water must be running whenever any utensils are being stored in a dipper well. This violation was immediately corrected by the establishment management.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food was "out of temperature" on top of the cold food bar unit that is closest to the clean plates storage rack. Four cheese mac sauce was at 48 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 four hours of going out of temperature, or there is a risk of foodborne illnesss. No potentially hazardous foods may be stored on top of this cold food prep bar until it has been maintained/repaired so that it is again capable of holding all potentially hazardous foods at 41 F, or lower, at all times. A service call was immediately placed by the establishment management to correct the problem.
- Equipment - Good Repair and Proper Adjustment
Observation: The hot water faucet was not working at one of the two handwashing sinks in the men's restroom.
Correction: We require that all handwashing sinks be working properly at all times. This handwashing sink needs to be repaired as soon as possible. We need to encourage frequent, and whenever necessary, handwashing at all times.
- Physical Facilities in Good Repair
Observation: One cove molding tile is missing neat the front kitchen handwashing sink, exposing surfaces that are not cleanable at the bacterial level. Also, six wall tiles are missing in the mopsink/service sink area.
Correction: These tile repairs need to be taken care of.
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08/12/2015 | Routine | |
Handwashing, and dishwashing, facilities, were being maintained properly.
- Critical: Cooling*
Observation: Grilled ,diced chicken, prepared from a grilled in house boneless chicken breast was at 61 F, in pan on top of the cold food prep bar.
Correction: Our regulations require that after cooking, the diced chicken meat must be brought down to room temperature within two hours, and then must be cooled to 41 F, or lower, within an additional 4 hours. Then it may be placed on the cold food prep bar to be held at 41 F, or lower, until it is served to customers. The cooling steps were not being followed correctly for the diced chicken meat. This pan of diced chicken was immediately immersed in ice, and the proper cooling procedures were performed. This corrected the violation.
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01/26/2015 | Routine | |
Dishwashing facilities were being maintained properly. No food temperature problems were required.
- Plumbing System Maintained in Good Repair
Observation: There is no hot water in the two customer restrooms. The hot water is working fine in the kitchen. The two restrooms are on a separate hot water system from the kitchen hot water system.
Correction: We require that there be both hot and cold running water at all handwashing sinks (and at all other sinks) at all times. The hot water needs to be restored to the restrooms as soon as possible. A service call was placed immediately by the establishment management to fix the problem.
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09/02/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 04/22/2014 | Routine | |
Handwashing facilities were being maintained properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods were "out of temperature" on top of the "middle" cold food prep bar on the cook's line. Tomato slices were at 50 F. Salsa was at 52 F.
Correction: When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know when that food when out of temperature. Potentially hazardous foods need to be eaten or discarded within four hours of going out of temperature, or there is a risk of foodborne illness. The tomato slices, the salsa, and the lettuce leaves, were voluntarily discarded at our request. No potentially hazardous cold foods may be placed on this cold food prep bar until it is again capable of maintaining all potentially hazardous foods at 41 F, or lower at all times. A service call immediately placed by the establishment management, to repair/adjust this refrigerator unit.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: There were five pans that had visible debris in them, but were being stored on a shelf unit where only pans which are presumed to be clean are supposed to be stored.
Correction: The soiled pans, and the surrounding pans, were immediately taken to the "dirty dishes side" of the mechanical dishwasher to be presoaked, scrubbed, and washed, rinsed, and sanitized prior to subsequent use. This corrected the violation.
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12/18/2013 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 08/15/2013 | Routine | |
Handwashing, and dishwashing, facilities were being maintained correctly.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: There was a pan of white caso dip which was "out of temperature," on the "hot holding food bar" on the cooks line. The white casa dip was at 128 F.
Correction: All hot foods need to be held at 135 F, or higher, at all times. This pan of white caso dip was immediately discarded by the establishment management. This corrected the violation. Also, the regulations involving microwave heating/reheating for hot foods were reviewed with the establishment management.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Two steel pans, which were stored on a shelf where only clean pans are presumed to be srored, had visible food debris on them.
Correction: The soiled pans, and the surrounding pans, were immediately taken to the "dirty dishes side" of the mechanical dishwasher, to be scrubbed, and washed, rinsed, and sanitized, prior to further use. This corrected the violation.
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04/10/2013 | Routine | |
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