Restaurant in good sanitary condition.
- 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.
- 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
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10/26/2015 | Routine | |
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the dressing rooms, designated area or lockers provided.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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04/17/2015 | Routine | |
Restaurant in good sanitary condition.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination (uncovered food in freezer).
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
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01/14/2015 | Routine | |
Observation discussed & corrected with manager. Restaurant is in very good sanitary condition!
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Some of the non-food areas behind the blade housing are in need of cleaning..
Correction: Maintain nonfood-contact surfaces of equipment clean.
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10/21/2014 | Routine | |
Proper cooling methods discussed with PIC. Restaurant in clean and good sanitary condition!
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food service worker is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container 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.
- Critical: Cooling* (corrected on site)
Observation: Potato salad 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.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
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07/01/2014 | Routine | |
FACILITY CLEAN AND IN GOOD ORDER AT TIME OF INSPECTION.
- Food - Miscellaneous Sources of Contamination
Observation: Prep unit is taped in the corners, therefore cannot be sanitized.
Correction: Protect food from miscellaneous sources of contamination.
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02/04/2014 | Routine | |
Facility clean and in good order at time of inspection.
No violation noted during this evaluation. | 10/22/2013 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Items stored on floor in Freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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07/16/2013 | Routine | |
LEFT EMPLOYEE HEALTH SHEET AND SIGN UP SHEETS FOR EMPLOYEES
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Sugar and Flour
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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04/02/2013 | Routine | |
FACILITY IN VERY GOOD ORDER AND CLEAN AT THE TIME OF INSPECTION.
No violation noted during this evaluation. | 12/12/2012 | Routine | |
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