Observations discussed with manager.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the chip storage bin has accumulations of grime and debris along some of its exterior surfaces (examples: door hinge, outer edges).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the back of the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facilities identified above is to be available during all hours of operation. Remove the broom that is preventing its use.
- Physical Facilities in Good Repair
Observation: Some of the ceiling tiles in the cook/prep line are heat damaged, not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/04/2016 | Routine | |
Observations discussed with PIC. All violations corrected during inspection. Discussed cooling methods. Permit issued.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use (handles in food, dipperwell not running water).
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination (containers of chips under soiled utensils/containers, adjacent to dish washing area).
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Cooling* (corrected on site)
Observation: Cooked noodles noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken 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.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the meat refrigerator by grill.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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07/16/2015 | Routine | |
All violations discussed and corrected during inspection.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
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.
- Food - Miscellaneous Sources of Contamination
Observation: Condiment container stored in lettuce.
Correction: Protect food from miscellaneous sources of contamination.
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04/23/2015 | Routine | |
Restaurant in good sanitary condition.
No violation noted during this evaluation. | 01/26/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Exterior wall of walk in refrigerator was observed in a state of disrepair and damaged.
Correction: Repair the exterior wall of walk in refrigerator 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 wall, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable. (Grout missing throughout area(s) in kitchen)
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. (Rear service door)
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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10/27/2014 | Routine | |
Discussed usage of HACCP log and proper cooling measures for ribs,rice and chicken wings. Offered training for cooling, food temperature monitoring and HACCP application(s).
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Interior of ice machine rusted (poor repair)
Correction: plastic containers (chips/prep units) was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the prep refrigerators, salad holder, soda machine, chip holder has 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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06/17/2014 | Follow-up | |
Discussed employee health policy. DIscussed deep cleaning schedule for small sections to prevent buildup of debris. Discussed an IPM approach to eliminate presence of fruit flies. (Floor drain cleaning)
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Pitchers of water, tea uncovered. Sauces on oven line not covered.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken, cheese mixture
Correction: cooked onions cold holding at improper temperatures
- Equipment and Utensils - Good Repair and Calibration
Observation: Interior of ice machine rusted (poor repair)
Correction: plastic containers (chips/prep units) was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the prep refrigerators, salad holder, soda machine, chip holder has 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor drains in the kitchen 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.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests (*Fruit flies evident)
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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05/29/2014 | Routine | |
Cleaning improvements noted. Discussed internal HACCP plan(s) utilized for facility. Discussed employee health policy and training development.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the gaskets on overhead prep refrigerator
Correction: soda dispenser has accumulations of grime and debris.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food service equipment 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling tiles in the kitchen 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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01/09/2014 | Routine | |
- Non-Food Contact Surfaces
Observation:
Buildup around dichmachine
Correction: Prep doors/casing on prep unit(s) unclean.
- Physical Facilities in Good Repair
Observation: Area(s) of kitchen floor missing grout.
Correction: Repair area(s) of floor.
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09/09/2013 | Routine | |
Discussed cleaning schedule for floors/floors drains. Would suggest deep cleaning.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Equipment/utensils 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor drains/floor(s) behind/under equipment in the kitchen 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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04/29/2013 | Routine | |
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