| No violation noted during this evaluation. | 03/18/2016 | Risk Factor | |
Kitchen needs to be cleaned behind equipment.
No violation noted during this evaluation. | 11/16/2015 | Risk Factor | |
Permit Issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed several of the refrigerator shelves were rusty.
Correction: replace or repair.
|
07/21/2015 | Follow-up | |
- Equipment - Good Repair and Proper Adjustment
Observation: Observed several of the refrigerator shelves were rusty.
Correction: replace or repair.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed food debris inside the sandwich prep. Also, grease and bread crumbs observed on the bread trays and rack.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed food debris and grease on the floor behind equipment in the grill area.
Correction: Clean.
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07/08/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed potato salad at 50°F in the sandwich prep unit.
Correction: Thermostat turned down. Temperature was down to 40° by the end of the inspection.
|
03/31/2015 | Risk Factor | |
| No violation noted during this evaluation. | 01/06/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed the crab cakes and the potato salad at 57 and 56°F in the prep unit.
Correction: Potato salad discarded and the crab cakes put into freezer.
- Plumbing System Maintained in Good Repair
Observation: Observed the 3 compartment sink not draining properly. Waste water is being dumped in the mop sink until fixed.
Correction: Plumber will be returning on 9/23 with a camera to locate possible break. If the waste water comes up in the floor drains the restaurant must be closed.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed dirt and debris behind and under equipment.
Correction: Clean.
- Critical: Pests-Controlling Pests*
Observation: Observed roaches behind the loose coving in the kitchen.
Correction: Contact pest control for treatment.
|
09/22/2014 | Routine | |
Gloves worn. Discussed need to have dependable refrigeration. 3 compartment sink - chlorine sanitizer - test strip (ok)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Found BBQ, ribs, beans, tomatoes, etc at 55-61 degrees.
Correction: All cold hold to be at 41 degrees or less. Please store all cooked, ready to eat cold hold at 41 degrees or less. All food was voluntarily discarded.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Found pans and containers not clean.
Correction: All food contact surfaces are to be cleaned and sanitized. Please clean these items.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Found pans stacked upright, not able to air dry.
Correction: All washed, sanitized equipment is to be stored inverted for air dry. Please store the equipment inverted.
|
06/17/2014 | Routine | |
Gloves worn. 3 compartment sink - chlorine sanitizer - test kit (ok).
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Found cooked burgers at 79 degrees.
Correction: All hot hold products to be at 135 degrees or more. Please hold hot foods at 135 degrees or higher (product was reheated to 180 degrees).
|
03/10/2014 | Risk Factor | |
Gloves worn. Discussed types of storage techniques to keep food cold and proper settings on all cold food holding equipment. 3 compartment sink - chlorine sanitizer - test strips (ok).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Found BBQ, tomatoes, beans at 45-52 degrees.
Correction: All cold hold to be less than 41 degrees (food was discarded).
|
11/06/2013 | Risk Factor | |
Gloves worn. 3 compartment sink - chlorine sanitizer, test strips (ok).
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Found cooked burgers at 75 degrees.
Correction: All hot hold to be 135 degrees or higher (product was discarded).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Found cold hold temperature on BBQ, ribs and sliced tomatoes at 46 degrees (plastic pans).
Correction: All cold hold to be 41 degrees or less. Please hold all cold product at 41 degrees or less.
- Handwashing Signage/Handwashing Facilities
Observation: Found sign missing at rear handsink.
Correction: All handsinks to have signs. Please provide signs.
|
08/20/2013 | Risk Factor | |
All other violations corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Found BBQ and wings not in compliance with cold hold requirements.
Correction: Product discarded.
|
06/11/2013 | Follow-up | |
Gloves worn, hands washed. Routine inspection for permit. 3 compartment sink - chlorine sanitizer - test strips (ok).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Found pan of BBQ in refrigeration unit at 49 degrees.
Correction: All cold hold to be at or below 41 degrees. Pan was moved to freezer.
- Equipment - Good Repair and Proper Adjustment
Observation: Found gaskets split on reach-in by cook line. Wall behind storage shelves is disintegrating at floor from continuous water leaking from drain of ice machine.
Correction: All equipment to be in good working order. Please remove or replace wall and repair gaskets.
- Non-Food Contact Surfaces
Observation: Found inside of oven and fryers not clean.
Correction: All surfaces to be clean. Please clean these items.
- Physical Facilities in Good Repair
Observation: Found structure of wall not in good condition.
Correction: All walls are to be in good condition. Please repair wall to good condition, surface treatments in place.
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06/04/2013 | Routine | |
Gloves worn. Discussed condition of cold hold unit and need to have them routinely serviced. 3 compartment sink - chlorine sanitizer - test kit (ok).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Found cooked ribs at 53 degrees in cold hold unit.
Correction: All cold hold to be 41 degrees or less. Please have unit able to hold cold stored food. Food was moved to unit at 36 degrees.
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02/08/2013 | Risk Factor | |
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