| No violation noted during this evaluation. | 12/04/2015 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped lamb observed in the walk in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the front service area.
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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09/08/2015 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Uncovered marinade and cooked beef observed in walk in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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06/10/2015 | Risk Factor | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the utensil bin in the kitchen has an accumulation 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor in the kitchen observed with little or no paint or sealer.
Correction: Resurface/repaint the floor or replace it with a floor covering to make it smooth and easily cleanable.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in 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
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03/11/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Feta Cheese, Ground Beef observed cold holding at improper temperature in the walk in refrigerator.
Correction: Relocate the food in a cold holding unit which will ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the front service area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Handwashing Cleanser - Availability
Correction:
|
12/08/2014 | Risk Factor | |
| No violation noted during this evaluation. | 09/02/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken gyro meat observed cold holding at improper temperature in the meat drawer under the grill.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of spray paint are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of spray paint must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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06/09/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice observed hot holding at improper temperature on the service line.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment
Observation: Chest freezer behind the line was observed in a condition that prevents necessary maintenance and easy cleaning: excess frost accumulation of freezer's interior.
Correction: Defrost the freezer to restore it to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Side of deep fat fryer
- Door gaskets of Low Boy Reach in refrigerator
- Top Surface of 2-door oven
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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03/05/2014 | Routine | |
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