- Physical Facilities in Good Repair
Observation: Filter element in hood system over grill appears to be in a state of disrepair.
Correction: Maintain filter in hood system over grill in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: There is an accumulation of grease & grime on the underside of the grill hood
Correction: there is evvidence of dirt & debris on the floor in the kitchen area (under the equipment tables, under equipment and along walls), as well as between equipment in the kichen and the serving line.
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03/24/2016 | Routine | |
| No violation noted during this evaluation. | 11/25/2015 | Routine | |
Note: Recommend storing food in Kenmore 2-door refrigerator/freezer in small quantities, in order to facilitate faster and more efficient cooling of food items recently cooked or removed from hot holding.
No violation noted during this evaluation. | 08/05/2015 | Other | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Damp/wet wiping cloths observed on food contact surface in kitchen.
Correction: Store damp/wet wiping cloths in a chemical sanitizing solution between uses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken gravy in Kenmore 2-door stainless steel fridge observed to be at 44 degrees F when measured by a termperature measuring device.
Correction: Adjust temperature setting on cold storage unit sot that a temperature of 41 degrees F or below can be maintained at all times.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer inside GE fridge in grill area appears to be damaged.
Correction: Discard damaged thermometer and replace with a thermometer capable of measuring temperatures in a cold storage unit.
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07/24/2015 | Routine | |
Keep sanitizing solution at appropriate levels in sanitizing bucket for food surface clean-up. Recommend adding "Cooked to order..." to consumer advisory on menu.
- Temperature Measuring Devices (corrected on site)
Observation: The GE fridge in the kitchen area is lacking a termperature measureing device.
Correction: Obtain a temperature measuring device (thermometer) for the GE fridge in the kitchen area.
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03/25/2015 | Routine | |
0820 A 2 : GE fridge #2 to be removed and replaced with a unit that is capable of maintaining temperatures of 41 degrees or below, per owner. 3180: Owner said that he will move appliances and equipment away from walls, and clean & re-paint walls, and clean & re-finish floors in kitchen area in very near future.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Ham & potato salad observed to be at 48 degrees F & 45 degrees respectively in GE fridge #2.
Correction: Adjust tempertue setting on cold storage unit so that a temperature of 41 degrees F or below can be maintained at all times.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Accumulation of dirt, grime, & grease observed throughout facility
Correction: i.e., between hand wash sink & fridge, on wall and floor.
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09/05/2014 | Follow-up | |
- Critical: Package Integrity*
Observation: Dented can (tomatoes) observed in store room.
Correction: Remove dented cans from storage and place in a designated area so as not to be used.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Damp/wet wiping cloth observed on food contact/food prep area (prep table).
Correction: Store damp/wet wiping cloths in a chemical sanitizing solution between uses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Ham & potato salad observed to be at 48 degrees F & 45 degrees respectively in GE fridge #2.
Correction: Adjust tempertue setting on cold storage unit so that a temperature of 41 degrees F or below can be maintained at all times.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Accumulation of dirt, grime, & grease observed throughout facility
Correction: i.e., between hand wash sink & fridge, on wall and floor.
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08/21/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Damp/wet wiping cloths observed on food contact/food prep areas.
Correction: Store damp/wet wiping cloths in a chemical sanitizer solution between uses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Chili placed in fridge on 3/21/14 reads 43 degrees F
Correction: ham in GE fridge reads 44 degrees F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Items in 2 or more cold-holding units observed lacking proper datemarking.
Correction: Date mark all cooked PHF prior to placing in cold holding units.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The food establishment facility lacks a temperature measuring device to check food temperatures.
Correction: Obtain a temperature measuring device for measuring food temperataures.
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03/26/2014 | Routine | |
Bottom shelf of Delfield 3-door cooler has been cleaned. Hobart 2-door cooler lacks thermometer
No violation noted during this evaluation. | 03/25/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: True 3-door prep unit, Hobart 4-door cooler, Hobart 2-door cooler not holding food items 41 degrees F or below.
Correction: Adjust cooling temperatures on units, or consider relocating to other units that maintain propr cold holding tempertures.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Manual dishwashing in three-compartment sink without use of sanitizing solution.
Correction: Sanitize utensils in a sanitizer solution by use of immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under 12 VAC 5-421-1700.
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03/15/2013 | Risk Factor | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shell Eggs cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The sink basin at the 3-Bay Sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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12/14/2011 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin (Raw Beef) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) (Deli Meat).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
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: Soup hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Shell Eggs cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed Deli Meats in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) sliced beef and deli meats in the refrigerator, the food should have been discarded over 7 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the 3-Bay Sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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11/30/2011 | Routine | |
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