Observed damage to ceiling above cook-top and make-line unit in the kitchen
No violation noted during this evaluation. | 03/02/2016 | Risk Factor | |
Discussed the following with the MGR: store food 6" off the floor in the WIR; fix the hand sink closest to the entrance of the kitchen.
Permit Issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the bottom of the makeline unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Single-Service and Single-Use, Characteristics*
Observation: Observed use of non-food grade plastic bags as a single-use/single-service food contact material.
Correction: Discontinue use of the non-food grade plastic bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the makeline units 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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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08/19/2015 | Routine | |
Discussed the following with the PIC: (1) Cooling methods, (2) Cleaning of floor drains.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee washing their gloved hands.
Correction: Instruct food employees to remove soiled gloves, wash hands prior to donning new pair of gloves. 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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed dispensing bottle of dressing being stored directly on top of the shredded lettuce in the prep unit.
Correction: Protect food from miscellaneous sources of contamination.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the mechanical warewashing machine was not operating.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Soap dispensers were not hung on wall in kitchen or bar area for easy use.
Correction: Repair the soap dispensers 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 soap dispensers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing sink in the bar area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/10/2014 | Routine | |
Preliminary inspection- replace ceiling tiles in bathrooms, replace light bulb under exhaust hood, caulk around lower edge of window in cook's line, around wall openings where lines pass through, and around the food prep sink. Hand sink will be added to dish machine area. Place thermometers in all cold holding units. Repair grooves and pits in floor in the cook's line. Outstanding job with the interior renovations. Opening inspection scheduled.
No violation noted during this evaluation. | 06/27/2014 | Pre-Opening | |
Staff are completing corrective actions on the previously noted observations. Health Permit issued.
No violation noted during this evaluation. | 06/27/2014 | Pre-Opening | |
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