All food temps are in the acceptable range, Dish machine working well with a utensil temp of 169.7F, quat sanitizer in 3-compartment sink is good @300 ppm.
Note: the gaskets on the grill cooler (pull out cooler) need to be replaced. This will help with maintaining temperatures.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Ground beef and pork belly in wrapped containters in the walk in cooelr
Correction: Before portioning or covering with plastic wrap make sure the food item is cooled to 41 or below. 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.
- Pests - Controlling Pests* (repeated violation)
Observation: several gnats/flies present in the kitchen
Correction: Eliminate harborage conditions, increase pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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03/31/2016 | Routine | |
All food temperatures are good, employee glove use is good, significantly improved from previous inspection. Note: pork shanks come in fully cooked but facility cooks them to an internal temp of 165
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of degreaser on shelf under the slicer was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/21/2015 | Routine | |
Correct the remaining items this week. Keep working with pest control on the flies.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken stored over ready-to-eat (RTE) pork food in the walk-in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.Knives at the prep table/cooler were stored in contact with the blade in contact with the strip of stainless steel between the lids that had old food residue on it.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw ground beef and raw chicken cold holding at improper temperatures on line below grill.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Several live house flies were observed in the kitchen area. Several drain flies were observed by drain at bar.
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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09/14/2015 | Routine | |
Facility has correct all items from last inspection. Food temperatures were good. The quat sanitizer at the 3 vat sink was good @ 200-400 ppm. Observed good food thawing practices. Employee were observed washing hands.
- Physical Facilities in Good Repair
Observation: Condensation was observed dripping from the overhead fire suppression line in the walk in cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Condensation in a cooler can lead to food becoming contaminated.
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04/30/2015 | Routine | |
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Pans were found stacked while wet after cleaning and sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair
Observation: The metal trip over the raw wood at mop sink station is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/28/2015 | Routine | |
The dish machine was sanitizing with hot water with a utensil temperature of 179 degrees F. The manager provided info on reportable signs and symptoms of illness and reportable illnesses.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food, sliced lemons, with their 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Diced and sliced tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control*
Observation: Fry batter for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked hamburger provided on the summer menu insert or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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09/29/2014 | Routine | |
The above items were corrected on the spot. The dish machine was sanitizing with hot water with a utensil temperature of 176 degrees. Manager provided information on reportable illnesses. All plumbing has been correct since last inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee on the prep line is drinking from an uncovered container in the food preparation area.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced deli turkey, raw ground beef, and raw chicken in the low boy cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Items moved to prep cooler across from grill.
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06/02/2014 | Risk Factor | |
The purpose of this meeting was to visit and meet the General manager and discuss the last inspection conducted on 5 February 2014. The GM Rob signed for the report. He did not know that our reports go on the internet.
No violation noted during this evaluation. | 02/12/2014 | Other | |
Additionally, there were no paper towel dispensers at the bar. Under new management. 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
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees admitted handling ready-to-eat (RTE) lemons with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle lemons to prevent contamination from hands.
- Equipment - Cutting Surfaces
Observation: Two cutting boards in the food preparation area were heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Plumbing System Maintained in Good Repair
Observation: Multiple plumbing connections were leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all hand sinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The drain in the ladies' room was odorous and in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/05/2014 | Routine | |
The above item was corrected. Several foods were at the upper limit but within the acceptable range. Make sure food temperatures are monitored and kept at 41 degrees or less for cold holding of foods. The dish machine was sanitizing with hot water with a utensil temperature of 180 degrees. The 3 basin sink had a quat sanitizer that was good @ 200 ppm. The bar sink was sanitizing with chlorine and was good @ 100 ppm. Good date marking noted. Good thawing and cooling practices observed during inspection. NOTE: Health department permit has expired. Application was left with the manager, Apply for a new health department permit.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling cut lemons for drinks with their 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.
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09/16/2013 | Risk Factor | |
Frozen food items were observed thawing properly in the walk in cooler. The dish machine was being worked on during inspection. Manager provided information on the reportable illnesses.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara sauce hot holding at improper temperatures.
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: Big Easy dish cold holding at improper 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. Item was voluntarily discarded.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep area where the slicer is used.
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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06/06/2013 | Routine | |
The purpose of this visit is a complaint of a possible food borne illness. Complaint # 27563. Spoke to the manger who was unaware of the complaint. Asked manager about employee health and if any employees have been out ill. Manager verified that there has not been any ill employees around the time of the complaint. The complainant stated they became ill after eating the ultimate ham & cheese. The restaurant food temperatures for these items were within the acceptable range. An employee was observed working at the prep cooler where the food is prepared and was observed handling food appropriately. The chips for the sandwich served is from a bag. The cause of the illness could not be determined as there was not code violations noted today for the foods consumed by the complainant.
No violation noted during this evaluation. | 02/25/2013 | Complaint | |
All food temperatures were within the acceptable range. The dish machine was sanitizing with hot water with a utensil temperature of 169 degrees. The quat sanitizer at the 3 compartment sink was good @ 300 ppm. Employee health was discussed and the new manage was able to provide info on signs and symptoms of illnesses to send employees home. The reportable illness was also provide. Repair the light above the slicer machine and provide quat test strips to monitor the concentration of sanitizer used at 3 basin sink
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sinks was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. The hot water heater was turned up. Hot water is now available at the hand sinks over 100 F.
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02/11/2013 | Risk Factor | |
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