Good job in kitchen
No violation noted during this evaluation. | 01/20/2016 | Routine | |
The drainboard for dirty dishes must be replaced with a larger one that goes to the mop sink wall and has sides and drains into the three compartment sink within 30 days. This was agreed to on the plan review. Issue permit to reopen.
- Drainboards (repeated violation)
Observation: The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
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07/14/2015 | Routine | |
In order to maintain food at proper temperature with the "lean" process in the sandwich prep unit pans that go in the top portion should be only be partially filled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD in top prep unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Walk in freezer and refrigerator was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional @EQUIPMENT@ necessary to maintain food items at @TEMPERATURE@. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Drainboards (repeated violation)
Observation: The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: TABLEWARE were found stacked while wet after cleaning and chemical sanitization.
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.
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05/28/2015 | Routine | |
Due to the large volume of food prepared and cooked in this facility and overcrowded refrigeration, inadequate space for dirty dishes and clean dishes to air dry, storage and prep space the catering permit will not be renewed if remodeling does not provide significant additional space for these functions as food safety is compromised in overcrowded conditions.
- Cooling, Heating, and Holding Capacities
Observation: Walk in refrigerator and freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration and freezer equipment necessary to maintain food items at proper TEMPERATURE. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Drainboards
Observation: The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Equipment and Utensils, Air-Drying Required
Observation: Pans were found stacked while wet after cleaning and chemical sanitization. There is not sufficient space to air dry dishes after being washed.
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. Provide additional space to air dry dishes.
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03/23/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Blue cheese and other item in plastic container in the top prep unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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09/11/2014 | Routine | |
Good job in kitchen
No violation noted during this evaluation. | 01/30/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: FOOD in sandwich prep unit both in the top and under cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the sandwich cutting are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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05/20/2013 | Routine | |
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