Staff knowledgeable of employee health
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the insides of the fryer doors and the wheel area on the push carts and bussing carts has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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09/18/2015 | Routine | |
| No violation noted during this evaluation. | 05/15/2015 | Routine | |
Inspection for the Health Permit renewal.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. (beard restarints)
Correction: Supply beard restarints. Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walk-in shelving and kitchen shelving has accumulations of grime and debris. Also the sheet pan rack in the walk-in needs cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. (Garage doors were up and the kitchen is not closed off for protection).
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the walk-in, kitchen, and serice line noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are not maintained. Ladies room sink is loose on the wall and needs to be braced up and recaulked.
Correction: Keep handwashing facilities maintained to encourage proper handwashing.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. (flies)
This problem is being addressed so as to enclose this area with screening. Closing the doors resolves this problem.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of window cleaner 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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10/01/2014 | Routine | |
Non RISK factors were reviewed with the manager on duty to prepare for the renewal inspection later this summer.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located at thekitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the table and the food containers preventing its use.
- Critical: First Aid Supplies, Storage (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container. Aspirin bottle found on the service counter with lemons / limes
Correction: salt and pepper
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05/09/2014 | Risk Factor | |
This was the 30 day follow up after the opening of the restaurant.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. (beards) All employees in the kitchen were wearing hats.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution. (automatic dish machine)
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the in the kitchen is blocked, preventing access by employees for easy handwashing. (dirty dishes table blocks access)
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the table preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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08/28/2013 | Routine | |
Opening inspection. OK to open. A Health Permit will be issued.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quatarnary chemical test kit for the bar triple sink to ensure the sanitizing solution is maintained at the proper solution.
- Hand Drying Provision
Observation: No disposable towels dispensers were installed yet (towels were provided at the hand washing lavatory in the bar and the kitchen.)
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
- Maintenance Tools - Storing Maintenance Tools
Observation: New facility needs a rack on which to hang the mops and the brooms at the mop sink location.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored on hooks above the ground.
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07/11/2013 | Routine | |
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