Floor around grill has worn out grout that needs to be redone. Make sure the pasta is cooled down to 41 degrees before bagging it individually and putting it in the big container with the top on it. Make sure all toxic chemicals are stored away from food and not on the same shelf.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed an employee fail to wash hands after eating and after preparing/moving raw products before cooking.
Correction: 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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an employee eating in the kitchen.
Correction: All employees who are eating must be in a designated area away from food preparation/handling areas to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed foods on the buffet line and foods on ice that were over 41 degrees.
Correction: Do not fill the bins on the line as full and mix the food around frequently to keep the entire product below 41 degrees. Also make sure food that is on ice is kept submerged in the ice and not sitting on top of it (make sure there is always ice on it and it is not sitting in just water).
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed several clean dishes still soiled and mold build-up inside the ice machine.
Correction: Make sure dishes are cleaned thoroughly before putting them away. Empty out the ice machine and clean/sanitize the inside.
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12/08/2015 | Risk Factor | |
Be sure to stir foods on the buffet line frequently and fill containers with less food. Permit Issued
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Several utensils including the cooking sticks stored in standing water or water less than 135 degrees.
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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: A couple tiles were missing/broken throughout the kitchen, the grout around the grill has worn away completely, and the wood board on the walk-in was not sealed along the edges.
Correction: replace broken/missing tiles, repair the missing grout throughout the kitchen, and seal the edges of the wooden board on the walk-in cooler.
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07/17/2015 | Follow-up | |
- Utensils - In-Use - Between-Use Storage
Observation: Several utensils including the cooking sticks stored in standing water or water less than 135 degrees.
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.
- Thawing
Observation: Observed seafood thawing at the sink not under running water.
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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed several foods on the serving line out of temperature.
Correction: Switched out food that was around 50 degrees, turn down unit to make sure it is hold temp. properly. Don't fill pans to high, monitor temperatures of TCS foods on the line regularly.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed bottom guard of walk-in cooler has a gap between it and the ground.
Correction: Fix the door so there is no gap and the bottom of the door and it can be sealed completely shut.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed several dishes soiled and the build-up of mold in the ice machine.
Correction: Empty out and clean the ice machine thoroughly. Go through and clean the soiled dishes. Make sure dishes are completely clean before putting them away.
- Equipment and Utensils, Air-Drying Required
Observation: Observed several dishes stacked wet.
Correction: Make sure dishes are air dried completely before stacking them, especially during the overnight hours.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose had a spray nozzle and was under pressure.
Correction: Install an approved backflow prevention device and do not leave the hose on with the spray nozzle, because it keeps it under pressure.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: A couple tiles were missing/broken throughout the kitchen, the grout around the grill has worn away completely, and the wood board on the walk-in was not sealed along the edges.
Correction: replace broken/missing tiles, repair the missing grout throughout the kitchen, and seal the edges of the wooden board on the walk-in cooler.
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06/03/2015 | Routine | |
New part for door to walk-in cooler ordered, the hole will be fixed soon, food in the walk-in is holding at 41 degrees or below.
No violation noted during this evaluation. | 12/29/2014 | Follow-up | |
Sanitizer at 3 compartment sink is not working, call company to come and fix the problem. Use sanitizer from bar to fill the sanitizer buckets until it is fixed. Hole at the bottom of the walkin door needs to be fixed immediately. Keep an eye on food at the line to make sure it stays below 41 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several foods in the make line were observed between 42-50 degrees. Foods in the walk-in are 42-43 degrees.
Correction: After lunch rush immediately put lids on the buffet line. Don't overfill the pans, and do not double stack any of the pans (like Pico). Ambient air in walk-in is around 41 degrees, there is a hole in the door that allows air to escape making the food in the walk-in greater than 41 degrees. Get maintenance to fix this hole as soon as possible (preferably today).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed several dishes and utensils to be soiled.
Correction: Rewash dishes and ensure that they are cleaned thoroughly.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed mold build up in the ice machine.
Correction: Empty out and clean/sanitize the inside and outside of the machine. Set up a routine to do this on a regular basis.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed handwash sink next to prep are being blocked.
Correction: Move items so that the handsink is accessible at all times.
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12/08/2014 | Risk Factor | |
Permit Issued.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed low grout in several area of the prep and grill areas. Also, tiles were missing on the wall next to the back door and on the wall next to the flat top grill. Veneer was broken off the counter around the grill area.
Correction: Repair all these areas.
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07/28/2014 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee handle their phone then continue to work without washing hands.
Correction: Corrected by instructing employee to wash hands and they did.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed packages of frozen raw meats stored in the ice cream freezer with containers of closed and opened ice cream.
Correction: Remove from freezer to prevent contamination of the ice cream.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Observed a rock holding up a shelf in the walk-in cooler.
Correction: Remove rock.
- Cooling, Heating, and Holding Capacities
Observation: Observed one of the small refrigerators under the buffet line at 47°F. Product temperatures were 41°F
Correction: Product was removed from unit until repaired.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed string being used as handles on all three rice holding units.
Correction: Do not use string because it is not easily cleanable. Replace the insert.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed food debris on the shelf under the prep table and under the flat top grill. Also, food debris was observed on the inside of the walk-in cooler door where employees are pushing the door open.
Correction: Clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed mold inside the ice machine as well as on the outside of the ice machine.
Correction: Clean.
- Physical Facilities in Good Repair
Observation: Observed low grout in several area of the prep and grill areas. Also, tiles were missing on the wall next to the back door and on the wall next to the flat top grill. Veneer was broken off the counter around the grill area.
Correction: Repair all these areas.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed dirt and debris on the floor under white bins, under equipment in the wait station and bar and under the racks in the dry goods area.
Correction: Clean.
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07/22/2014 | Routine | |
Training was done with 13 back of the house employees. Personal hygiene, hand washing and glove use were the topics. The training was in English and Spanish.
No violation noted during this evaluation. | 03/18/2014 | Training | |
No risk factor violations.
No violation noted during this evaluation. | 10/28/2013 | Risk Factor | |
All violations corrected. Ham 39 degrees, chicken 39 degrees, beef 39 degrees on bar. Permit issued.
No violation noted during this evaluation. | 06/11/2013 | Follow-up | |
Note: data logger installed to monitor walk-in temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several protein foods on the buffet line were found at 42.5 to 49 degrees. The restaurant had just opened and the line check that was being done indicated high temperatures. No log sheets available to see if this was an ongoing problem.
Correction: Temperatures should be 41 degrees or less.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed mold inside ice machine.
Correction: Clean and sanitize.
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06/03/2013 | Routine | |
Today's visit is due to a complaint. The complainant witnessed an employee leave the restroom without washing hands. Spoke with assistant general manager about the complaint. The subject was addressed with all employees after the shift. A handwashing lesson will be done during next inspection.
No violation noted during this evaluation. | 02/11/2013 | Complaint | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cooked potatoes on the food line at 50 degrees.
Correction: Product pulled and iced down.
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01/31/2013 | Risk Factor | |
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