- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed the lack of date marking on ready to eat foods in the walk-in vault (lasagna, sausage, etc).
Correction: Label all ready to eat foods held for 24 hours or more.
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels at the waitress station handsink.
Correction: Supply towels at the sink.
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12/07/2015 | Risk Factor | |
Permit issued
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed a soiled wall adjacent to the cook line equipment.
Correction: Clean the wall.
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07/07/2015 | Follow-up | |
This is a reinspection for the proper temperature requirement/operability of the walk-in vault. This violation has not been abated. Cold foods must be kept at 41 degrees or below at all times. Refrain from using any foods that have been above 41 degrees for more than 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed foods in the walk-in vault above 41 degrees (chicken Parmesan 47 degrees, cooked ground beef 50 degrees, chopped tomatoes 48 degrees).
Correction: Cold foods must be maintained at 41 degrees or below. Have the refrigeration unit serviced. Refrain from using foods for sale/consumption if held above 41 degrees for more than 4 hours.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed a soiled wall adjacent to the cook line equipment.
Correction: Clean the wall.
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06/29/2015 | Follow-up | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed the front panel of the bulk ice machine is off of the machine leaving dusty parts of the machine exposed.
Correction: Replace the panel to avoid possible contamination of the ice. Panel replaced.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed foods in the walk-in vault above 41 degrees (chicken Parmesan 47 degrees, cooked ground beef 50 degrees, chopped tomatoes 48 degrees).
Correction: Cold foods must be maintained at 41 degrees or below. Have the refrigeration unit serviced. Refrain from using foods for sale/consumption if held above 41 degrees for more than 4 hours.
- Physical Facilities in Good Repair
Observation: Observed a soiled wall adjacent to the cook line equipment.
Correction: Clean the wall.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed 2 spray bottles of blue liquid on table near pizza prep area with no identification labeling.
Correction: Label all toxic items.
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06/23/2015 | Routine | |
- Critical: Cooling*
Observation: Observed large stock pot of meat sauce in the walk-in vault at 46 degrees
Correction: should be 41 degrees or below (per kitchen manager, this was prepared the day before).
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03/27/2015 | Risk Factor | |
- Critical: Cooling*
Observation: Observed 3 large stock pots of meat sauce above 41 degrees (55 degrees, 54 degrees, 47 degrees) in the walk-in vault (per kitchen manager, these have been in the unit overnight).
Correction: Do not use these foods for sale/consumption. Divide sauces into smaller portions when cooling, then cool from 135 to 70 degrees within 2 hours, then from 70 to 41 degrees within 4 hours.
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10/20/2014 | Risk Factor | |
Previous items have been corrected. Data was reviewed from walk in. It appears unit can hold around 41 F. Permit issued.
No violation noted during this evaluation. | 06/19/2014 | Follow-up | |
Dishmachine was serviced and is sanitizing at 50 ppm. Walk in was serviced today because owner noticed ice and temp was higher than normal. Repairman was on premises and adjusted unit. Review of data revealed elevated temps. Data log tag will be kept in unit over the weekend.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container with lid and straw if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floo inside walk ins.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: String has been used around spray hose stem.
Correction: Remove string.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: There is dust on fan grill inside walk in.
Correction: Clean.
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06/13/2014 | Follow-up | |
Do not cover food with linen, use plastic wrap. Place a sign to wash hands at bar with soap and towels. Do not line bar drawer with linen, use cleanable drawer liners or other cleanable alternative. Do not place personal medication on kitchen shelf. Permit expires 7/31/14. Correct the above. I must follow up on dishmachine and walk in.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container with lid and straw if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floo inside walk ins.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ground beef in walk in found at 47 F. It appears that temps in back of walk in are higher than those in front half of walk in. Salami found at 45 F inside make table. This was found stacked too high.
Correction: PIC discarded. A data log tag was placed inside unit. Salami was relocated.
- 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: String has been used around spray hose stem.
Correction: Remove string.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishmachine is sanitizing at 10 ppm.
Correction: Minimum of 50 ppm is required. Machine was shut down and serviceman was called and is expected today.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: There is dust on fan grill inside walk in.
Correction: Clean.
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06/10/2014 | Routine | |
Discussed Norovirus: contamination, prevention, and clean up. Please share info with staff. Owner is installing a bar. Discussed plans. Submit plans to health department since a plan review is required. Fee $40. When plans are finalized submit for approval.
No violation noted during this evaluation. | 02/28/2014 | Training | |
Standardization training inspection.
No violation noted during this evaluation. | 11/20/2013 | Training | |
50 ppm dishmachine No critical violations. Ensure slicer is fully disassembled to wash, rinse, and sanitize. Do not place ice cream scoops in standing water.
No violation noted during this evaluation. | 09/19/2013 | Risk Factor | |
Results from data log tag showed improvement in temperatures for walk-in. Continue to monitor unit as you do all other units. Permit issued.
No violation noted during this evaluation. | 06/07/2013 | Follow-up | |
Reviewed results of data log tag. This revealed possible variations in temperature (greater than 41 degrees at different times). Another data log tag placed in unit. Management to monitor temperature as well. A bottle of water was placed inside walk-in for easy monitoring. Share log tag information with repairman. A walk-in to be able to maintain food temperatures at 41 degrees or below at all times. At time of visit temperature was 44 degrees on the inside thermometer.
No violation noted during this evaluation. | 05/31/2013 | Follow-up | |
Good job cooling pasta! Don't forget dates on desserts. Note: data log tag placed in walk-in. I'll pick up Thursday. Permit expires 7/31/13. 100 ppm at dishwash.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Walk-in had elevated temperatures: lasagna 46 degrees, olives 46 degrees, mango salsa 46 degrees. Air temperature 45.7 degrees.
Correction: Service person was called, expected in an hour. Walk-in to be able to hold food at 41 degrees or below.
- Temperature Measuring Devices - Ambient Air and Water (corrected on site)
Observation: No thermometer found inside walk-in.
Correction: Corrected.
- Equipment - Good Repair and Proper Adjustment
Observation: Gasket on walk-in door is loose.
Correction: Repair.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Plastic containers found soiled.
Correction: Clean and sanitize. If they cannot be cleaned properly, do not reuse.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine has pink slime.
Correction: Clean and sanitize.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single use utensils found uncovered in storeroom.
Correction: Protect.
- Physical Facilities in Good Repair
Observation: Wall to the right of walk-in door is in poor repair.
Correction: Make smooth and cleanable.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Hood filters are soiled.
Correction: Clean. Entire hood has been scheduled (June 2 is schedule date).
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05/28/2013 | Routine | |
Note: pizza table had conflicting temperatures today. Upper, mushrooms 39.8 degrees. Lower, mushrooms 42.8 degrees. Large make table in kitchen had slightly higher temperatures. 43 degrees in lower unit. Unit was turned to a colder setting. I recommend keeping a test bottle of water inside refrigerators for easy monitoring by staff. Next inspection will be a routine inspection for permit renewal. Information on cooling given to PIC. Verify cooling process for lasagna.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw eggs stored above cooked peppers and tuna salad.
Correction: Store foods according to cooking temperature requirement. Store eggs below cooked foods.
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02/19/2013 | Risk Factor | |
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