Please obtain an ambient thermometer for coke reach in cooler.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp and chicken in culinary sink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used in the dish machine was not at an acceptable concentration (10ppm).
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 to 100 parts per million or set up 3 compartment sink to sanitize all equipment and utensils.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed empoyee using the handwash station at the prep area to rinse a knife and the hand sink at the wait station is being used for filling water pitcher.
Correction: The handwash facilities identified above are to be used for washing hands only
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12/15/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food prep employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All food prep employee who are drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.Drinking cup stored on prep unit cutting board.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.Chicke over beef in walk in freezer.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Equipment - Good Repair and Proper Adjustment
Observation: Water heater(leaking) was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the water heater 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 water heater, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the waitress station.
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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the food prep area and waitress station.
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) (repeated violation)
Observation: Working spray bottle of cleaning solution 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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01/27/2015 | Routine | |
ABC license has not granted yet ,so bar refrigeration and freezer units not turned on.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Need a threshold for backdoor.
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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the waitress station.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the waitress station.
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 solutions 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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10/27/2014 | Routine | |
Preopening inspection. Hand sink at waitress station to be installed. Will provide hand washing signs at follow-up inspection. Issue permit.
No violation noted during this evaluation. | 09/23/2014 | Routine | |
Call Monday morning for reinspection. Ok to order food and store in walk in refrigerator and freezer only. Put pans in the entire top of the prep unit and sliced tomatoes in one pan the day before inspection and a food item in the bottom of the prep unit and in the low boy drawers. Turn on steam table and put water in a pan a few hours prior to inspection.
Supply trash can with lid in employee restroom
Supply chemicals and have dish machine working properly
Turn on reach in refrigerators in the bar area the day before inspection.
There is no hand sink in the beverage or chip wait stations.
Supply serve safe certificate
No violation noted during this evaluation. | 09/19/2014 | Pre-Opening | |
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