Floor grout is scheduled for 4-12-16 according to the person in charge. Please notify the Montgomery Health Department when the grout has been repaired.
- Equipment - Good Repair and Proper Adjustment
Observation: Fryer door will not stay closed and kept closed with a soiled wiping cloth.
Correction: Repair the water filter and fryer door 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 water filter and fryer door replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Should correct within 60 days.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor grout observed missing in the kitchen area with accumulations of food debris making cleaning regular effective cleaning difficult.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct within 60 days. Scheduled for repair 4-12-16.
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03/22/2016 | Follow-up | |
- Equipment - Good Repair and Proper Adjustment
Observation: Fryer door will not stay closed and kept closed with a soiled wiping cloth. Filter to the water supply system was observed leaking and bucket used to catch the leak.
Correction: Repair the water filter and fryer door 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 water filter and fryer door replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Dumpster pad drain is slow to drain with accumulated water/food debris observed puddling next to the dumpster.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor grout observed missing in the kitchen area with accumulations of debris making cleaning regular effective cleaning difficult.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/04/2016 | Follow-up | |
Please send/fax/email, invoice or other evidence of correction of the handsink to the Montgomery Health Department within 30 days.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in rear of the kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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11/25/2014 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
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12/04/2013 | Routine | |
Person in charge received sample cooling and hot-holding logs, employee health policy.
No violation noted during this evaluation. | 02/22/2013 | Follow-up | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Onion soup and marinara sauce classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Cooling* (corrected on site)
Observation: Mashed potatos noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pico, mashed potato, garlic butter cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Garlic butter was voluntarily discarded during the inspection.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The dishwasher rinse observed to reach 168F.
Correction: Repair dishmachine to reach minimum rinse temperature of 180F per the manufacturers data plate. Service person arrived during the inspection was observed repairing the machine during the inspection.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing the walk-in freezer was emptying liquid waste directly onto the floor of the walk-in freezer.
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
- Physical Facilities in Good Repair
Observation: While some areas of the floor were observed grouted, during the inspection, observed missing grout between the floor tiles in the kitchen area where food debris is collecting, creating a cleaning hazard.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Entire kitchen floor should be grouted to prevent a cleaning hazard and extend the life of the existing floor tile.
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12/07/2012 | Routine | |
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