The chlorine sanitizer at the 3 vat sink was good @ 100 ppm
- Food Storage - Clean and Dry Location
Observation: Bag of sugar on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Vegetables 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.
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10/27/2015 | Routine | |
Food temperatures were within the acceptable range.
No violation noted during this evaluation. | 08/07/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Many food items in the reach in cooler are cold holding at improper temperatures due to the unit being frozen up.
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.
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07/22/2015 | Routine | |
The chlorine sanitizer concentrations at the 3 vat sink was good @ 100 ppm. Employees were observed washing hands and changing gloves between tasks. All food temperatures were within the acceptable range.
- Equipment - Good Repair and Proper Adjustment
Observation: The doors to the warming cabinet were cracked and tapped making them difficult to clean.
Correction: Repair the doors to the warmer 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: The water was shut off to the hot water valve at the hand sink behind the bar.
Correction: Leave water turned on to the hot water valve at hand sink any anytime the restaurant is open.
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04/10/2015 | Routine | |
| No violation noted during this evaluation. | 11/20/2014 | Routine | |
Food temperatures were within the acceptable range. The chlorine sanitizer concentration was good @ 100 ppm. Manager provided info on reportable signs and symptoms of illnesses. Health department permit has expired. Application left with manger. Apply for a new permit this week.
No violation noted during this evaluation. | 07/16/2014 | Risk Factor | |
The above items were corrected on site. The chlorine sanitizer at the 3 basin sink was good @ 50-100 ppm. Manager provided information on reportable illnesses. Employee practices were good.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses in water less than 135 degrees F.
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. Item corrected with the water heated to 160 degrees.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Curry chicken 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. Chicken was placed in oven and reheated to 170 +.
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01/28/2014 | Routine | |
The chlorine sanitizer at the 3 basin sink was good @ 50 ppm. The manager provided info on reportable illnesses. The Ackees were checked for source and found to be in compliance. Clean facility.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Meat pies 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. Oven temperature has been turned up to reheat the pies.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Wings 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. Item was voluntarily discarded.
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08/20/2013 | Risk Factor | |
The item listed above has been placed on the stove to heat the water above 135 degrees. Make sure the water stays over 135 while you store your utensils in it. The chlorine sanitizer at the 3 basin sink was good @ 100-200 ppm.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Utensils were stored in a pan of water held at room temperature.
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.
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05/02/2013 | Routine | |
The above item was corrected on the spot. The chlorine sanitizer at the 3 basin sink was good @ 50-100 ppm. Employee observed washing hands between tasks. Date labeling was good.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Mild beef patty 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. Item was discarded.
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12/12/2012 | Risk Factor | |
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