Use rubber non-skid mats in walkin cooler, do not use cardboard. Replace dishwasher racks that are no longer cleanable,
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. (After cracking raw shell egg wiped hands on cloth instead of handwashing and before continuing cooking).
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The dippers in the dipper well are dirty and water is turned off and the kives stored between shelves are dirty.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of all purpose cement and medicines are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of glue and medicines must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/21/2016 | Routine | |
Dishmachine service contractor on-site - the machine has been repaired/adjusted as needed to provide 50-100 ppm chlorine for sanitizing.
No violation noted during this evaluation. | 06/30/2015 | Follow-up | |
Correct the above items today. Observed a can of flying insect spray - this product is not for use by restaurant staff - discarded. Spoke with dishmachine (chemical) vendor for possible follow-up later today.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw animal food stored above ready to eat food.
Correction: Store raw animal food below ready to eat food.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Wares cycled through the dishmachine are not being sanitized.
Correction: Discontinue use of the machine until it has been repaired or adjusted to provide 50-100 ppm chlorine for sanitizing.
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06/30/2015 | Follow-up | |
Correct the remaining items today. Please review cooling with staff. Call PCO regarding flying pest activity.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drink containers.
Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food stored above ready to eat food.
Correction: Store raw animal food below ready to eat food.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food observed in contact with an item that has not been cleaned and sanitized as specified.
Correction: Instruct staff to discard disposable items and use clean sanitized items for food contact.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sauce and grits hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above. Rapidly reheat the food to 165°F if operation can be completed within 2 hours of last known good temperature
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Multiple items observed not bearing date marks.
Correction: Mark the date on items prepared greater than 24 hours in advance.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Wares cycled through the dishmachine are not being sanitized.
Correction: Discontinue use of the machine until it has been repaired or adjusted to provide 50-100 ppm chlorine for sanitizing.
- Hand Drying Provision
Observation: No paper towels available in the kitchen.
Correction: Provide paper towels at each handsink at all times.
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06/16/2015 | Routine | |
ACR 34486
A complaint was received that stated a customer ordered a hamburger and was served a patty that had 2 bites taken out of the patty and cheese had been scraped off.
EHS spoke with facility Manager. According to the Manager the item was a children's hamburger which was ordered off-menu to have cheese - when the food was served the customer indicated that they did not want cheese. According to the Manager they offered to make a new burger and customer declined and said that it was OK to scrape the cheese off. The manager indicated that the patty broke while the cheese was being removed. According to Manager it is policy to discard all returned food.
EHS provided allergy awareness information to Manager/PIC. EHS instructed manager to review complaint handling procedures with front & back of house staff.
No violation noted during this evaluation. | 05/12/2014 | Complaint | |
Observed an employee washing a gloved hand - PIC spoke with the employee about proper glove use - please review this topic with staff.
Maintain the corrected items as corrected.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Foods prepared greater than 24 hours in advance do not bear date marks.
Correction: Mark the date on foods prepared greater than 24 hours in advance.
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05/07/2014 | Follow-up | |
Correct the remaining items within 24 hours.
There is a leak/drip coming from the ceiling of the walk in (cooler) - relocate foods as needed prior to this repair being completed.
The dishmachine low sanitizer alarm was observed with the battery disconnected - reconnect/replace battery as needed during service call.
Obtain test strips foe dish machine and 3-vat sink.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken stored above raw steak.
Correction: Store raw chicken below raw steak.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw egg mixture stored above ready to eat foods.
Correction: Store raw animal foods below ready to eat foods.
- Critical: Cooling* (repeated violation)
Observation: Improperly cooled foods.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four additional hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Some foods in the top of the dinner prep cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Foods prepared greater than 24 hours in advance do not bear date marks.
Correction: Mark the date on foods prepared greater than 24 hours in advance.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Wares cycled through the dishmachine are not being sanitized.
Correction: Discontinue use of the machine until it has bee repaired or adjusted as needed to provide 50-100 ppm chlorine for sanitizing.
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04/30/2014 | Risk Factor | |
Maintain the corrected items as corrected.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employees observed failing to wash their hands after handling raw animal foods.
Correction: Train food handlers to wash after handling raw animal foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw animal foods stored above ready to eat foods.
Correction: Store raw animal foods below ready to eat foods.
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10/17/2013 | Follow-up | |
Correct the remaining items within 24 hours.
- Critical: Hands - When to Wash*
Observation: Employees observed failing to wash their hands after handling raw animal foods.
Correction: Train food handlers to wash after handling raw animal foods.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Employees drinking from and storing open drink containers in various locations.
Correction: Instruct employees to drink only from closed containers such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Bare hand contact with ready to eat foods.
Correction: Instruct food service workers to use gloves, tongs, spatulas or other utensils to contact ready-to-eat foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw animal foods stored above ready to eat foods.
Correction: Store raw animal foods below ready to eat foods.
- Critical: Cooling*
Observation: Soup cooked yesterday improperly cooled.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four additional hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date marking observed.
Correction: Mark the date on foods prepared greater than 24 hours in advance.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: A food service worker was observed washing and rinsing wares without sanitizing them.
Correction: Sanitize all food contact surfaces before use after cleaning.
- Critical: Lubricants - Incidental Food Contact - Criteria*
Observation: The lubricant used on the slicer does not appear to meet the requirements of 21 CFR 178.3570.
Correction: Use only lubricants that meet the requirements of 21 CFR 278.3570.
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10/10/2013 | Risk Factor | |
Correct the above items completely prior to starting the food operations.
Wash, rinse and sanitize all food contact surfaces prior to starting food operations.
Reviewed Health Department expectations with kitchen managers. Provided employee health handouts and conducted training.
- Critical: Backflow Prevention* (repeated violation)
Observation: The drain lines serving the prep sink and 3 vat sink are not air gapped.
Correction: Provide an air gap of at least twice the diameter of the drain line.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Some of the ceiling tiles above the bar do not appear to be smooth, durable, easily cleanable or non absorbent.
Correction:
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03/29/2013 | Pre-Opening | |
Hand sink at the bar not set up. Hand washing signs not posted in kitchen. Ice cream freezer and dipper well not on and/or installed. Coolers at the bar area not on.
Several items have been modified/relocated from the approved plans - When deviating from the approved plans in the future please notify the Health Department in advance.
Sanitize basin (3 vat sink) does not hold water - unable to test sanitizer dispensing system.
Correct the above items prior to calling for a reinspection.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The dish machine does not have a visual means to verify that detergents and sanitizers are delivered or an alarm to signal if the chemicals are not delivered.
Correction: Provide an alarm or other means to verify that the sanitizers are delivered.
- Critical: Backflow Prevention*
Observation: The drain lines serving various pieces of food equipment are not air gapped.
Correction: Provide an air gap of at least twice the diameter of the drain line.
- Indoor Areas - Surface Characteristics
Observation: The ceiling tile above the bar area does not appear to be smooth, durable, easily cleanable or non absorbent.
Correction: Provide documentation that the installed tiles meet the above requirements or install an approved type of ceiling tile.
- Lighting, Intensity
Observation: The light intensity in the walk in cooler was measured at less than 10 foot candles.
Correction: Provide at least 10 foot candles 30 inches above the floor in the walk in cooler.
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03/27/2013 | Pre-Opening | |
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