Some improvements but still needs better cleaning especially the mechanical dishwasher.
- Thawing
Observation: Improper methods used to thaw meat.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: bulk food dispensers.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the grease filters in he hood had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or may cause a fire.
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09/16/2015 | Routine | |
Needs improvements.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Several foods in the walkin were not covered.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Fix the audible alarm on the mechanical dishwasher.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the filters in the hood had 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.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the equipment sent through the dishwasher were not observed sanitized:
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.
- Refuse - Outside Storage Prohibitions
Observation: Discarded products with food residue are on the groun next to the compactor. Also the compactor was open.
Correction: Keep the compactor closed and pickup the waste around the compactor.
- Lighting, Intensity
Observation: There was inadequate lighting in the walkin
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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09/10/2014 | Routine | |
The purpose of this visit was to follow up on the routine inspection of February 7, 2014. All deficiencies from that date were corrected. This is now an excellent restaurant. The cooperation to correct all the previous deficiencies was also excellent .
No violation noted during this evaluation. | 02/28/2014 | Other | |
Needs improvements.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that several foods in the walkin were not protected from cross contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) in the walkin unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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: 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: can opener.
Correction: Clean and sanitize these surfaces for food contact.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Rodentproof the rear kitchen door.
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02/07/2014 | Routine | |
Approved for permit. Permit issued. Consider the installation of tempering valves on hot water lines to handsinks. Hot water measured 129 F. Consider the use of fly bait on the compactor . Numerous flies.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
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08/20/2013 | Routine | |
An on site inspection was conducted with the owner. There were eleven deficiencies. Owner was very cooperative and responsive. Reinspection on or about 13 August 2013. See attached for details.
No violation noted during this evaluation. | 08/01/2013 | Pre-Opening | |
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