| No violation noted during this evaluation. | 12/11/2015 | Routine | |
| No violation noted during this evaluation. | 07/24/2015 | Complaint | |
Full list of temperatures taken are available in the cold holding file.
No violation noted during this evaluation. | 04/29/2015 | Risk Factor Intervention | |
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in grill area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling in the kitchen noted in need of cleaning. Lights, vent covers, and exposed pipes in kitchen noted with accumulation of dust and debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/05/2014 | Routine | |
Permit issued at time of inspection.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaner are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/04/2014 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the downstairs ice machine has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen between prep cooler and stove not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: walls in the warewashing area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/10/2014 | Routine | |
Critical items from previous inspection (8/2/2013) have been corrected. Cold holding units are holding at 41F or below. Permit issued.
No violation noted during this evaluation. | 09/19/2013 | Follow-up | |
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Improper cold holding temperatures were observed in refrigeration units: #1 (upstairs), #1 (downstairs), #3, #7 and #10. Milk (45°F) cold holding at improper temperatures in refrigeration unit # 1 upstairs. Turkey (46°F) and ham (43°F) cold holding at improper temperatures in refrigeration unit #1 downstairs. Blue Cheese (50°F), cheddar cheese (49°F), swiss cheese (53°F), ham (46°F), turkey (46°F) and roast beef (49°F) cold holding at improper temperatures in refrigeration unit # 2 downstairs. Smoked salmon (54°F), pastrami (54°F), tuna (47°F), turkey (49°F), and shredded cheese (51°F) cold holding at improper temperatures in refrigeration unit #3. Chicken salad (47°F), egg salad (45°F) and beef strip steak (45°F) cold holding at improper temperatures in refrigeration unit # 7. Salmon (45°F), and shrimp (48°F) cold holding at improper temperatures in refrigeration unit # 10.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods stored on top of the unit should be kept with lids down. Deeper pans should be used to facilitate proper cold holding. Reduce the volume of foods to allow sufficient air flow throughout units.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level of mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Duct work is not maintained in good repair in kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/02/2013 | Routine | |
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