Structure needs improvements. See report for details
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from a handwashing sink in the food prep. area was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Two sink basins were slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in the kitchen is not smooth and easily cleanable.
Correction: Replace the broken floor tiles .
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10/19/2015 | Routine | |
Manager certification expired. Excellent operation. Very well managed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Chicken at improper cold temperatures
Correction: Discard the chicken. Keep chicken at 41 F or less.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the dishwashing area is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability
Correction:
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01/06/2015 | Routine | |
Outstanding restaurant No deficiencies
No violation noted during this evaluation. | 06/30/2014 | Risk Factor | |
Excellent operation but not enough of operational hand sinks.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories.
Correction: Repair all sinks so that they work.
- Plumbing System Maintained in Good Repair
Observation: Two sinks were turned off and others are leakink.
Correction: Get a plumber immediately.
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03/05/2014 | Routine | |
This is an outstanding restaurant, very well run and managed
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the Masterbuilt refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Whipped cream cold holding at improper cold temperatures
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Refuse Receptacles
Observation: The outside dumpster was missing a door.
Correction: Replace the outside dumpster.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor drains at the dishwashing area were 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.
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11/04/2013 | Routine | |
Excellent restaurant !
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The gasket to the walkin freezer was observed in a state of disrepair and damaged.
Correction: Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Refuse Receptacles
Observation: The cover to the PDS refuse container is broken.
Correction: Contact PDS and replace it.
- Refuse - Cleaning Receptacles
Observation: A strong offending odor is emanating from the Valley waste oil container stored outdoors.
Correction: Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests. Clean it.
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06/11/2013 | Routine | |
Outstanding operation. No deficiencies noted.
No violation noted during this evaluation. | 02/26/2013 | Risk Factor | |
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