Critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee is storing personal food on top of meat grinder in the meat cutting area where he may contaminate food, clean equipment, utensils or other items needing protection. Food was discarded.
Correction: Provide a designated area where employees may eat, store food so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: Unsecurely packaged food (ice cream in the freezer) stored in direct contact with ice.
Correction: Cease storing this unsecurely packaged food in direct contact with water or ice. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping or container or its positioning in the ice or water.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Baked chicken and baked potato in the NuVu hot holding unit hot holding at improper temperatures. Unit was turned off.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded cheese and enchiladas in the pizza table cold holding at improper 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: Pizza table was observed in a condition that prevents necessary maintenance and not supporting cold holding temperature of 41 F or less. Also towel dispenser handle is not easy to use in the wait staff soda/coffee area near restrooms.
Correction: Repair pizza table and paper towel dispenser 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level of 3 VAT sink in dish wash area and prep sink in the meat cutting area is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink (dish wash area) are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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12/17/2015 | Routine | |
| No violation noted during this evaluation. | 08/05/2015 | Routine | |
1. Effective sanitization through proper concentration of chemicals and high heat dish machine.
2. Chemicals and toxics are properly handled, labeled and segregated.
3. Proper cooking and holding temperatures observed.
4. Good hand washing practices noted.
5. Employee health policy in effect with corporate policy form which mirrors FDA Form 1B, and computer based training program.
6. No known complaints or inordinate volume of employee illnesses
No violation noted during this evaluation. | 03/26/2015 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Lasagna and white rice not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- 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.
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01/23/2015 | Routine | |
Additional food temperatures: Sweet potato casserole (prepared 1.5 hours prior, covered and stacked in the walk-in cooler) - 96, Fish - 180, BBQ - 200, Fried chicken - 170+, Swai filet - 212, Baked potato - 190, Sweet potato - 200, Chicken (45 minutes) - 129, Baked chicken - 30.
Reviewed cooling methods with the operator. Training materials provided.
Globe needed for one light above the steamer.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Dish washer handling dirty dishes did not wash his hands prior to donning gloves to handle clean dishes. Sanitizer hand dip is not an acceptable method to properly clean hands. Manager explained to dish washer when hands should be washed.
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: Cooling* (corrected on site) (repeated violation)
Observation: Sausage links noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Bourbon chicken and rice hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cartons of liquid eggs (for scrambled eggs) cold holding at improper temperatures. If cartons of eggs are going to be placed on the counter, surround with enough ice so that they maintain 41 F or below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
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10/27/2014 | Routine | |
- Critical: Cooling*
Observation: Hot line TCS foods from previous evening not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Pizza MUT not capable of safely cold holding TCS foods
Correction: Repair the unit 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/15/2014 | Routine | |
Equipment listing cont'd : (P) Entree RIC-33F
- Equipment - Good Repair and Proper Adjustment
Observation: The pizza maketable unit in the International prep area was observed with an ambient air reading of 87 degrees F. The operator currently has a repair/service man on site working on the unit, at this time.
Correction: Repair the pizza maketable unit, in the International prep area, 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 pizza maketable unit, in the International prep area, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the Butcher prep area ( the lighting was observed with 20 foot candles during today's inspection).
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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06/27/2014 | Pre-Opening | |
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