Dishwashing facilities were being maintained properly. No food temperature problems were observed.
- Equipment - Good Repair and Proper Adjustment
Observation: The faucet assembly of the main kitchen handwashing sink is loose.
Correction: This faucet needs to be repaired as soon as possible. We need to do anything possible to encourage frequent, and whenever necessary handwashing.
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01/07/2016 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: There was a bowl (with no handle) being used as a substitute for a proper scoop (with a handle) on top of the cold food/pizza prep bar, and also in the bulk flour bin.
Correction: Only proper scoops, or other utensils with a handle, may be used for this application. This violation was immediately corrected by the establishment management.
- Physical Facilities in Good Repair
Observation: There is paint peeling , in an approximately five inch by five inch spot, on the wall above the cold food/panini prep bar.
Correction: We require that all areas of the walls in kitchen, food prep, and food storage areas be maintained so that all areas are smooth, moisture resistant, and easily cleanable, This area of the kitchen wall needs to be scraped, and repainted.
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06/26/2015 | Routine | |
Dishwashing facilities were being maintained properly. No food temperature problems were observed.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: In the upright freezer, there were raw meats in plastic packages above a half gallon carton of ice cream, and above breads in plastic bags.
Correction: Raw meats must always be stored below, and well separated from, all ready-to eat foods. This violation was immediately corrected by the establishment management.
- Equipment - Good Repair and Proper Adjustment
Observation: The gasket is torn, exposing rough surfaces that are not easily cleanable, in one of the the doors of the superior 2-door reach-in refrigerator.
Correction: We require that all surfaces in kitchen and food prep areas be maintained so that they are smooth, easily cleanable, and resistant to moisture. This torn gasket needs to be replaced.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: There was no sign at the handwashing sink in the employee restroom, downstairs, saying "employees must wash hands.
Correction: We require that there be a sign at all handwashing sinks, in all restrooms that employees may use, that says something to the effect of "employees must wash hands." This violation was immediately corrected by the establishment management.
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10/22/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 04/11/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The diced, precooked chicken was "out of temperature," in the small bowl, on top of a full pan of slices cheeses, on top of the cold food prep bar. The "gumbo" was "out of temperature," in the bottom of the 2-door steel door reach-in refrigerator. The diced, precooked chicken, in the small bowl was at 60 F. The "gumbo" was at 47 F, in the large pot in the bottom of the refrigerator.
Correction: When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within four hours of going out of temperature, or there is a risk of foodborne illness. The small bowl of precooked chicken meat was immediately voluntarily discarded, at our request. containers of foods should not be stacked on top of pans of food, on top of the cold food prep bar-because there is no contact with the cold air/cold surface. We suggest that the establishment use a tub of ice, and push the bowls (and containers that can not fit in the "slots of the cold food bar,") down into the ice. In any case, if "time" is used as the safety control, correctly, instead of "temperature," we require that there be a label with the "time" (and "date') that the food container was placed on the bar. The food in the container must be eaten, or discarded, within four hours of going out of temperature. And the container must be replaced with a new clean container at least every four hours. Also, the refrigerator that the "gumbo" was in needs to be maintained/adjusted so that it is again capable of holding all potentially hazardous foods at 41 F, or lower at all times.
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09/12/2013 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The test strips , for monitoring bleach (used with mechanical dishwashing), and for monitoring quaternary ammonium (used with manual dishwashing), sanitizer levels could not be located.
Correction: We require that the test strips for monitoring (1) bleach-type sanitizers, and (2) "quat" type sanitizers be on hand in the restaurant at all times. For bleach type sanitizers, the available chloring level always needs to be 50 to 100 ppm, as measured by the bleach-type test strips. For "quat" type sanitizers, the available chlorine level always needs to be 100 to 200 ppm, as measured by the "quat" type test strips. These two types of test strips need to be purchased, and kept on-hand in the restaurant.
- Equipment - Good Repair and Proper Adjustment
Observation: The cold water handle of the bar area 3-compartment sink was not working properly.
Correction: We require that all handles above the basins of the sinks be working properly, at all times. We do not allow the water to be controlled by the handles below the sink basins. The repair if this three compartment sink does need to be completed, so that the water flow is easily controlled from the handle above the sink basin.
- Physical Facilities in Good Repair
Observation: Floor tiles are no longer attached to the floor substrate in the area of the kitchen floor in front of the three compartment (dishwashing) sink. Areas of the floor where tiles are cracked, or missing, have rough surfaces-these areas are no longer cleanable at the bacterial level. Also, paint is peeling from the ceiling, in several areas of the kitchen.
Correction: We require that all areas of the kitchen floor be maintained so that they are smooth, and easily cleanable. Also, we require that all areas of the ceiling (and walls) in the kitchen areas be kept smooth, and easily cleanable. These rough areas of the kitchen floor where the tiles are missing, or cracked, need to be repaired, before 31-May-2013, when the permit expires. Also, the areas of the ceiling where the paint is peeling, need to be scraped, and repainted.
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02/20/2013 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly.
- Hair Restraints - Effectiveness
Observation: Two employees working in the kitchen were not wearing hair coverings.
Correction: We require that all employees working in the kitchen wear a hat, an open visor, a hair net, a scarf, or some type of hair covering that we have approved.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods were "out of temperature" on top of one of the cold food prep bars-the one with a 3-door reach-in below-across from grill. Diced tomatoes were at 48 F. Hard-boiled eggs were at 47 F. Artichoke hearts were at 46 F.
Correction: When a potentially hazardous food goes out of temperature, that is above 41F, it is critical to know exactly when that food went out of temperature. Potentially hazardous food must be eaten, or discarded, within 4 hours of going out of temperature, or there is a risk of foodborne illness. To use "time as the food safety control," correctly, each pan on top of the cold food bar must have a time sticker on it, indicating the time the food went on the bar. The foods must be exchanged with new foods, at least every four hours. And each pan must be exchanged with a clean pan, at least every four hours.
- Toilet Rooms - Enclosed
Observation: There is no self closing mechanism on the entrance door to the employee restroom near the kitchen.
Correction: We require that all restrooms have a self closing mechanism on the entrance door. This needs to be re-installed.
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08/09/2012 | Routine | |
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