The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 12/29/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
No violation noted during this evaluation. | 06/16/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
There are no violations observed during this visit.
No violation noted during this evaluation. | 10/15/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Please contact me if you have any questions. Thank you.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: prep refrigerator and 6-drawer refrigerator under the grill.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep refrigerators are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Physical Facilities Good Repair
Observation: Observed that the floors are not maintained in good repair. Grout missing in areas, floor damaged, in kitchen and cookline.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/14/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
Please contact me if you have any questions. Thank you.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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10/02/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: rice observed tightly covered at walk-in refrigerator, at 59-84F after cooling less than 2 hours.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken 131F, steak 119F, rice 130F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Middle wells in steam table are not working and are being used anyway. It was suggested that foods that maintain temperature better (beans) are kept at well that is not functioning. Meats should be tightly covered and it is suggested that only small portions be kept hot holding when restaurant is not busy. The steam table must be repaired as soon as possible.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice machine are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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02/22/2013 | Routine | |
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