Abbreviations: WIC - walk in cooler
- Non-Food Contact Surfaces (repeated violation)
Observation: The sides of the deep fryers and the flattop grills have 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.
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01/06/2016 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 07/06/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored uncovered in both line reach in freezers. All food was covered during inspection.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being cleaned in the dish machine were not observed sanitized. The high temperature sanitizing dish machine was only reaching a final rinse temperature of 145'F. A service call was placed and a sink was set up in the 3-compartment sink for sanitizing.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: Metal insert pans were found stacked while wet after cleaning and chemical sanitization on the clean pan storage rack.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The mop sink and the surrounding walls were 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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01/29/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: The thin probe thermometer used to take temperatures in the prep area. Observed employee take temperatures of food without cleaning the thermometer first. The person in charge instructed employee to wash, rinse and sanitize thermometer before each use.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: the soda nozzles at the wait station. During conversation with the person in charge, they stated that they washed the soda nozzles by soaking them in a cleaning solution and then rinsing them off. Instructed the person in charge that the nozzles needed to be washed, rinsed and sanitized. They stated that they would do so.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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07/03/2014 | Risk Factor | |
Inspection performed due to complaint dated 10 March 2014.
Inspected dining room floor, tables, windows and walls. Did not see any evidence of ants or other pests. A walk-through of the kitchen did not turn up any evidence of pests. Inspected silver ware rolls and the area where the utensils are rolled. No evidence of pests observed.
Facility has a pest control company that treats the facility every month. The person in charge provided invoice copies of the previous 3 months services (Dec 2013, Jan 2014, Feb 2014).
Complaint not founded at this time.
No violation noted during this evaluation. | 03/10/2014 | Complaint | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shell eggs cold holding at improper temperature (68'F) on the cook's line. Eggs were discarded during inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Several knives in the knife rack. Person in charge had knives washed, rinsed and sanitized during inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-Shelves under the cook's line, especially under the fryers, 2-top of the microwaves on the cook's line, 3-the tray on top of the dish machine and the top of the dish machine itself.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean scoops and ladles in the prep area and pitchers on the pan storage rack were observed stored with the food-contact surface facing upward. Items were taken to the dish room to be washed, rinsed and sanitized.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: 1-the wall near the hand sink in the wait station, 2-the mop sink and surrounding area, 3-the ceiling vent above the mop sink.
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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02/04/2014 | Routine | |
This inspection is in response to a complaint on 13 Nov 2013.
Manager on duty did know about the complaint and acknowledges the problem. Steritec has sprayed once a month and has been called out again to spray again. Manager provided copies of pest control invoices. (See physical file)
Checked the kitchen, buffet area and dining room. Did not observe any pests during this inspection.
No violation noted during this evaluation. | 11/13/2013 | Complaint | |
Inspection to check recent re-model prior to re-opening.
1. Ensure soap dispenser at hand sinks are re-installed.
2. Ensure reach in coolers are holding at 36-38'F prior to food being placed in coolers. Coolers are not plugged in at this time.
3. Pest Control company is scheduled to treat prior to re-open. Doors have been open a lot during construction phase.
4. Bathrooms need a final cleaning.
Facility is scheduled to re-open the morning of Sunday, October 13th, 2013. Approval to re-open granted.
No violation noted during this evaluation. | 10/11/2013 | Other | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 09/16/2013 | Risk Factor | |
| No violation noted during this evaluation. | 08/27/2013 | Other | |
The dishwasher maximum temperature on the final rinse was 162' F.
WCB - 200 ppm quaternary ammonium
Discussed with the person in charge:
1. The thermometer on the dish machine final rinse cycle only read a maximum of 162'F, water temperature at the final rinse should be 180'F. PIC stated he would contact maintenance to look at machine.
2. Ensure that wait staff is not handling cups by touch the rim.
In general facility is clean and well maintained. Observed good glove usage during inspection. Person in charge showed good active managerial control.
Abbreviations: WIC - walk in cooler
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employee wash hands for 10 seconds.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed raw bacon uncovered in the WIC where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Nozzles on soda machines were observed with accumulations of grime and debris.
Correction: Clean the soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Plumbing System Maintained in Good Repair
Observation: Handicapped toilet in the ladies room is leaking at the connection of the pipes and toilet back.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Caulking around mop sink and wall next to mop sink are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Mop sink wall and caulking along the wall of the hand sink in the wait staff 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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02/08/2013 | Routine | |
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