Good focus on food safety
No violation noted during this evaluation. | 03/18/2016 | Routine | |
Good food handling and hand washing practices observed
No violation noted during this evaluation. | 11/20/2015 | Routine | |
The operator provided digital metal probe thermometers, quat test strips and an Employee Health policy at this time.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the protein/main walk-in cooler front entrance door was observed torn. Also torn/broken metal interior door panel, of the main/protein walk-in cooler.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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07/27/2015 | Routine | |
The operator provided metal probe thermometer, quat. test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The garlic thyme spread measured 116 degrees F in the cookline steamtable, grill station. The operator discarded the food product..
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple TCS food products in the grill refrigerated maketable unit were cold holding at improper temperatures ( garlic spread- 53F, pompador sauce-46, cooked portioned potatoes-45F and portioned rice- 49F) and portioned Asian brisket and cut tomatoes measured 45 degrees F and 53 degrees F, in the cookline mid maketable unit. The operator adjusted the thermostat called for servicing of the grill maketable unit and rapidly refrigerated the other TCS food products.
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
Observation: The grill maketable unit was observed with elevated TCS food product temperatures. The operator had called for servicing and rapidly refrigerated the TCS food items..
Correction: Repair the grill maketable unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the grill maketable unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: The flooring before in the walk-in cooler, before the walk-in freezer were observed with broken floor tiles and exposed concrete. Also noted were cracked floor tiles under the Hobart dishmachine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/24/2015 | Routine | |
Addl Tmps: cooked mushrooms-35F, raw hamburger balls-36F, raw steak- 38F, rice ( cooling)- 47F, chicken wings- 39F, milk- 36F, raw ribs- 39F, mac & cheese mixture- 174F
Note: The operator provided metal probe thermometer, quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Wrapped cooked ribs in the cookline refrigerated drawer unit were cold holding at improper temperatures ( wrapped cooked ribs measured 45 degrees F- the operator discarded the food product).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities in Good Repair
Observation: Cracked and buckling floor tiles were observed in the walk-in cooler, by the walk-in freezer entrance door and in the warewashing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/31/2014 | Routine | |
Addl Temp: Raw chciken-38F, cooked rice-37F, mashed potatoes-38F, garlic herb potatoes-37F, soup-146F, ribs-37F/chicken wings-37F/37F, mexican rice-36F
The operator provided metal probe thermometer, quaternary ammonium test strips and an Employee Health policy during today's inspection
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use ( the sanitizing solution on the cookline measured < 150 ppm quaternary ammonium).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: A pan of alfredo sauce on the cookline was hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: A tub of whipped butter, in the expo area and cut tomatoes on the cold rail of the mid maketable unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities in Good Repair
Observation: Light fixture were observed partially detached at various locations throughout the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/18/2014 | Routine | |
Addl Temps: cooked pasta-41F, soup-170F, hamburger-35F, steak-36F, 38F, cooked pasta( cooling)-52F, cooked ribs (cooling)-44-45F, ribs-39F.
The operator provided metal probe thermometers, quaternary ammonium test strips during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Spicy chicken product on the cold rail of the fry maketable unit and in the walk-in cooler were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities in Good Repair
Observation: Broken floor tiles and ponded water were observed on the cookline and in the warewashing area
Correction: the physical structure is not maintained in good repair
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03/12/2014 | Routine | |
Conducted a training inspection at the facility today.
No violation noted during this evaluation. | 10/07/2013 | Routine | |
Addl temp: cooked rice-41F, artichoke dip-35F, ground hamburger meat-42F, mashed potatoes-38F.
The operator provided quaternary and chlorine test strips and metal probe thermometers to evaluate food product temperatures. An Employee Health policy was also available on site.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes on the cold rail of the mid maketable unit and diced chiken on the cold ril of the fry maketable unit were observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the expo wait low reach-in cooler.
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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700). The bar chemical glassware washing machine tested at 200 ppm chlorine and greater during today's inspection.
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
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07/08/2013 | Routine | |
Additional temperatures
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The bar chemical glassware warewashing machine was not dispensing the adequate chlorine residual for sanitization during today's inspection. Management stated that bar glass washing will occur at the rear high temperature dishmachine until repaired or serviced.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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03/21/2013 | Routine | |
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