The GM called for a reinspection. All deficiencies from June , 2015 were corrected. This is a credit to the outstanding GM. The owner/operator was aware of this achievement.
No violation noted during this evaluation. | 07/02/2015 | Other | |
Average operation.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Shrimp and noodles at improper cold temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Auto Chlor dishwasher leaks and is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Can opener not clean
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the Auto chlor dishwasher were leaking. Also replace gasket at the rear of the dishwasher
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering behind the Auto Chlor dishwasher is in disrepair and is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
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06/08/2015 | Routine | |
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes and cole slaw were at an improper temperatures: 48 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: A RIR was observed in a state of disrepair and not cold enough.
Correction: Repair the RIR 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.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: ice deflector in the ice machine and can opener.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Plumbing System Maintained in Good Repair
Observation: There were multiple leaks in the dishwasher and the floor was excessively wet.
Correction: Repair and maintain all plumbing components ans fixtures. Use wet floor signs.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned in the ladies room.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Pests - Controlling Pests*
Observation: Harborage conditions exist for fruit flies in the bar area.
Correction: Eliminate harborage conditions. Recomment a fly trap/light in the bar area.
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09/02/2014 | Routine | |
Use limeaway at the bar to delime. Needs improvements.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Thawing (corrected on site)
Observation: Improper methods used to thaw meat at room temperature.
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* (corrected on site) (repeated violation)
Observation: Cut tomatoes at 46-47 F at improper cold holding temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature was111.6. Several wash nozzles were clogged.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. Unclog the upper and lower wash nozzles inside the dishwaasher.
- Refuse - Outside Storage Prohibitions (corrected on site) (repeated violation)
Observation: Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
Correction: Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the main food line.
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
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02/12/2014 | Routine | |
See inspection report this date for details. There was no evidence to support this allegation. Complainant did not see an MD and did not go to a hospital . No one else reported sick. The case was never confirmed in a medical facility. CLOSE
No violation noted during this evaluation. | 02/12/2014 | Complaint | |
Some parts of the complaint were justified. Reportedly, the complainant was a former employee who was fired.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Refuse Receptacles (repeated violation)
Observation: Observed leaking refuse container in the outside garbage area.
Correction: Have CSI replace the broken dumpster outside. It is an attractant for pests.
- Refuse - Outside Storage Prohibitions
Observation: Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
Correction: Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
- Refuse - Cleaning Receptacles
Observation: There is evidence of pest activity at the refuse container kept outside the establishment
Correction: Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
- Pests - Controlling Pests*
Observation: Harborage conditions exist for flies.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/16/2013 | Complaint | |
Needs improvements.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw eggs and cut tomatoes at improper temperatures
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Upper and lower wash arm tubes were clogged with food debris
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. Contact Auto-Chlor for training on cleaning wash arm tubes and deliming the dishwasher.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine.
Correction: Clean and sanitize these surfaces for ice contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the several dust pans had accumulations of grime and food residues.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Floor drains and sink basins not clean.
Correction: Plumbing systems and components shall be kept dry and clean.
- Refuse - Outside Storage Prohibitions
Observation: Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
Correction: Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue. Pick up garbage on the ground.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floors excessively wet in several areas.
Correction: Mop up wet floors as needed for pest control.
- Pests - Controlling Pests*
Observation: Harborage conditions exist for drain flies and/or fruit flies.
Correction: Eliminate harborage conditions. Thoroughly clean out all floor drains where they are breeding.
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10/16/2013 | Routine | |
Garbage area needs work. Restaurant well operated and staffed.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge should provide documentation of certification.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled. This person shoul be certified.
- Equipment - Good Repair and Proper Adjustment
Observation: The lid to the bulk rice food container was observed in a state of disrepair and damaged.
Correction: Replace the bulk rice container.
- Refuse Receptacles
Observation: The dumpster is odorous and is attracting flies causing putrefaction.
Correction: Contact CSI to replace the dumpster.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The waste storage container for your restaurant has a broken lid.
Correction: Replace the broken lid for the waste storage container used to hold garbage.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Power wash.
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06/11/2013 | Routine | |
NICE OPERATION
- 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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) lemon w/ her bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Wash tubes were clogged
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.Unclog all orifices in the upper and lower wash arm t
- Mops - Drying Mops
Observation: The mop sink is not operational because a large hose is stored in the mop sink Mops not hung up to air dry.
Correction: Relocate the 50 ft. hose. Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/10/2012 | Routine | |
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