Dishwashing facilities were being maintained properly. No food temperature problems were observed.
- Handwashing Cleanser - Availability (corrected on site)
Observation: There was no handwashing soap at the kitchen handwashing sink.
Correction: We require that there be handwashing soap at all handwashing sinks at all times. We need to do everything possible to encourage frequent, and whenever necessary handwashing. This violation was immediately corrected by the establishment management.
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03/29/2016 | Risk Factor | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 10/15/2015 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: In the walk-in refrigerator, there was a plastic bag of raw chicken above lettuce heads, wrapped in plastic wrap, and a covered bowl of macaroni and cheese.
Correction: Raw meats must always be stored below, and well separated from, all precooked, and ready-to-eat foods. This violation was immediately corrected by the establishment management.
- Lighting, Intensity
Observation: There is not enough lighting in the main kitchen room. The lighting in the main kitchen room, measured with a light meter 30 inches from the floor, was only 8 foot candles.
Correction: More lighting needs to be added to the main kitchen room. Our lighting requirements are as follows: 50 foot candles or higher at the work surfaces where knives or other cutting instruments are used, 20 foot candles in all other kitchen areas (measured 30 inches from the floor), 10 foot candles or higher in dry goods storage areas and in walk-in refrigerators.
- Physical Facilities in Good Repair
Observation: Floor tiles in front of the walk-in freezer are missing, exposing rough surfaces of the sub-flooring.
Correction: We require that all floors be smooth, and easily cleanable in all kitchen, food prep, and food storage areas. This area of the floor needs to be repaired prior to renewal of the permit, on, or before, 31-Oct-2015.
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03/03/2015 | Routine | |
- Jewelry - Prohibition (corrected on site)
Observation: One of the cooks, working in the kitchen, had several rings on her fingers.
Correction: The only ring that may be worn on the fingers, in the kitchen, is one plain wedding band. This is true even if disposable gloves are worn. This violation was immediately corrected by the establishment management.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods were "out of temperature" on top of the cold food prep bar. Pasta salad, cole slaw, and potato salad were at 50 F.
Correction: Potentially hazardous "cold" foods need to be eaten, or discarded, within four hours of going out of temperature, that is above 41 F, or there is a risk of foodborne illness. No potentially hazardous foods may be again stored on top of this bar, or in the two door reach-in refrigerator below, until this unit is repaired/maintained /replaced so that it is again capable of holding all foods at 41 F, or lower, at all times. Foods on top of the bar were immediately placed in pans submerged in ice, or placed in the walk-in refrigerator (which is working properly-holding all foods at 41 F, or lower).
- Lighting, Intensity
Observation: There is not enough light in the main kitchen room. The lighting intensity was 10 foot candles-as measured with a standard photographers light meter-36 inches from the floor.
Correction: Our lighting requirements are as follows: Twenty foot candles, or higher, is required in all kitchen areas, except fifty foot candles or higher is required at cutting surfaces. Ten foot candles or higher is required in storage and dry goods areas. More lighting is needed in the main kitchen room.
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08/11/2014 | Routine | |
No food temperature problems were observed.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: There was no sign in the ladies restroom saying "employees must wash hands.
Correction: We require that there be a sign at each handwashing sink, saying "employees must wash hands." This violation was immediately corrected by the establishment management.
- Physical Facilities in Good Repair
Observation: There is paint peeling on the wall, behind the shelf, above the three compartment (dishwashing) sink. There is paint peeling on the wall, behind each of the two drainboards of the three compartment (dishwashing) sink.
Correction: These areas of the wall need to scraped, and repainted. We require that all areas of the kitchen walls be smooth and easily cleanable, at all times. This needs to be completed prior to renewal of the permit , on, or before, 31-Oct-2014.
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02/04/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 08/05/2013 | Routine | |
Handwashing, and dish washing, facilities were being maintained properly No food temperature problems were observed.
No violation noted during this evaluation. | 01/22/2013 | Risk Factor | |
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