No critical violations noted.
No violation noted during this evaluation. | 10/13/2015 | Risk Factor | |
No critical violations noted. Ok for permit.
- Non-Food Contact Surfaces
Observation: Observed an accumulation of oil/debris on the side of the grill.
Correction: Clean the side of grill.
- Equipment and Utensils, Air-Drying Required
Observation: Observed the stainless steel pans on the rack at dishwashing station that were "wet nested" (water inside).
Correction: Air dry/dry equipment with a single use towel prior to storage.
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06/08/2015 | Routine | |
No critical violations noted.
No violation noted during this evaluation. | 04/10/2015 | Risk Factor | |
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Observed a spray bottle underneath the 3 compartment sink with no labeling.
Correction: Label all toxic items. Bottle was labeled.
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12/16/2014 | Risk Factor | |
This is a reinspection for the proper operability/temperature requirement of the cook line cold table/low boy unit and the walk-in vault. This violation has been abated. The consumer advisory/disclosure has been added.
No violation noted during this evaluation. | 09/11/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the chicken salad in the walk-in vault/sauerkraut registered 57/51 degrees
Correction: should be 41 degrees or below. The ambient air temperature registered 54 degrees
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the ambient air temperature in the low boy reach-in unit at the cook line entrance registered 46 degrees
Correction: the items on top (cold table) are iced down to maintain foods at 41 degrees. Per owner, he is awaiting a fan for the unit.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed potatoes (cooked) in the walk-in vault with a date of 8/1 and a lexan container of pork stock in the rear walk-in with a date of 8/5.
Correction: Refrain from using these foods for sale or consumption. You may use foods up to 7 days if maintained at 41 degrees or below. Foods were discarded.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Observed the lack of a consumer disclosure and advisory on the menu. Per owner, the establishment serves eggs "over hard" and when prompted a female cook stated that burgers are cooked to 130 Degrees?
Correction: Supply a consumer advisory/disclosure on the menus.
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09/04/2014 | Risk Factor | |
Temperatures are satisfactory. Gasket was ordered and delivered. Cooling was reviewed with staff. Permit can be issued.
- Physical Facilities in Good Repair (repeated violation)
Observation: Front walk in floor has rust.
Correction: Floor to be cleanable.
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06/11/2014 | Follow-up | |
Discussed slitting vacuum sealed bags of frozen fish during the thawing process due to Clostridium botulinum risk. Permit expires 7/31/14. I will follow up on refrigeration next week.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled sugar, flour.
Correction: Identify.
- Cooling Methods (corrected on site)
Observation: Found pasta salad at 58 F in a deep lexan with tight cover.
Correction: Rapid cooling is required. Ensure product has cooled to 41 F before covering. Food amount was decreased and placed in cooler uncovered.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1. Reach in had elevated temperatures: hummus 45 F, sundried tomatoes 44 F. 2. Back walk in had elevated temperatures: Air 44.5 F, corned beef 43.6 F.
Correction: 1. Food was relocated. 2. Service person was called. All food to be maintained at 41 F or below even though unit has heavy use.
- Equipment - Good Repair and Proper Adjustment
Observation: Gasket to older make table is torn. Interior of older make table is deteriorating.
Correction: Replace gasket. Make interior smooth and cleanable.
- Physical Facilities in Good Repair
Observation: Front walk in floor has rust.
Correction: Floor to be cleanable.
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05/22/2014 | Routine | |
Discussed Norovirus. Handout was given to manager. We discussed: contamination, prevention and clean up. Manager to review information with staff.
No violation noted during this evaluation. | 02/26/2014 | Training | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Personal drinks found without straws.
Correction: Lids and straws are required. Drinks were discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1. Salami in plastic bag in new make table was 54 F. 2. Make table by grill
Correction: corned beef 48 F, bologna 45 F, country ham 49 F. These were found in plastic bags.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Foods found with expired dates
Correction: eggs 9/29, chili 10/3, bologna 9/25, alfredo sauce 9/17.
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10/15/2013 | Risk Factor | |
Make table had satisfactory temperatures today but unit is being replaced with a new unit that was delivered today. Chicken salad was 37 degrees, bologna 41 degrees. Hot holding BBQ at 202 degrees. Food on ice had slightly elevated temperatures: pastrami 43 degrees, sliced tomatoes 45 degrees (just sliced). Ensure 41 degrees is maintained. Permit issued. Kitchen's cleanliness has improved. Post conspicuous "no smoking" sign.
No violation noted during this evaluation. | 07/30/2013 | Follow-up | |
Permit expires 7/31/13. Call for reinspection. I expect cooling processes to be established. 300 ppm at 3 compartment sink.
- Critical: Cooling* (corrected on site)
Observation: 1. Chicken salad at 60 degrees in walk-in, potato salad 76.2 degrees in walk-in. These were found in deep covered lexans. 2. Cooked potatoes at 54 degrees. Grilled chicken found at 48 degrees inside sealed "Ziploc" bag.
Correction: You must cool to 41 degrees rapidly. PIC transferred to 2" pans and placed uncovered in walk-in. Cool from 135 to 70 degrees in 2 hours, then to 41 degrees in 4 more hours.
2. You must cool food prior to sealing.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken at 110 degrees, burgers at 74 degrees.
Correction: Maintain at 135 degrees or above or keep below 41 degrees. Chicken was reheated to 166 degrees and placed on double burner. Burgers were put on ice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods inside front make table had elevated temperatures: chicken salad 42.9 degrees, tuna 42.8 degrees, cheese 49 degrees, roast beef 48.8 degrees, grilled chicken breast 50 degrees.
Correction: Use deep pans for all PHF foods, tray placing lids on individual pans.
- Equipment - Good Repair and Proper Adjustment
Observation: Rusty walk-in shelves.
Correction: Remove rust.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior of fridge "frig" freezer is dirty.
Correction: Clean.
- Plumbing System Maintained in Good Repair
Observation: Back handsink has leaking hot faucet.
Correction: Repair.
- Ventilation - Mechanical Ventilation
Observation: Vent fans are not working in both restrooms.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor beside/behind grease trap is dirty. Ceiling in front walk-in, fan grills in back walk-in are dusty.
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Cleaners stored above ice bags.
Correction: Relocate.
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06/11/2013 | Routine | |
I highly recommend you prechill tuna prior to mixing. Sandwich unit is not a cooling unit, it maintains. Don't forget to date hot dogs/knockwurst. Gave cooling handout to PIC. Ensure all of your cooling processes are verified. Next inspection will be a full routine inspection for permit renewal. 200 ppm at 3 compartment.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Elevated temperatures inside sandwich unit: bologna 48 degrees, salami 48 degrees, ham (just cut) 46 degrees, tuna 55 degrees (just made).
Correction: Food will be relocated. Ensure unit is working properly.
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03/05/2013 | Risk Factor | |
DVD shown to 6 workers on handwashing. Glitter bug demonstration conducted. Remember it is flu season.
No violation noted during this evaluation. | 12/06/2012 | Training | |
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