| No violation noted during this evaluation. | 03/10/2016 | Routine | |
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed cleaned prior to sanitizing.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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07/06/2015 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection. Walk-in cooler performing satisfactorily at the time of the inspection. TCS foods in WI cooler were at satisfactory temperatures.
No violation noted during this evaluation. | 05/12/2015 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Smoked sausage/sliced turkey/canadian bacon/turkey bacon/raw chicken/diced ham/hard boiled eggs/ chocolate milk in WI cooler: 48/49/49/49/47/48/47/45 degrees F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: PIC voluntarily disposed of raw chicken and hard boiled eggs. All other TCS foods in WI cooler were either relocated to WI freezer or placed in ice. Service for walk-in was scheduled during the inspection. Service technicians arrived during the inspection. Provide service invoice to Health Department within 24 hours.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: WI cooler.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: Service for cooler scheduled during the inspection. Service technicians arrived during the inspection. Provide service invoice to Health Department within 24 hours.
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05/11/2015 | Routine | |
| No violation noted during this evaluation. | 01/09/2015 | Complaint | |
Also present was GM Theresa Ligouri
No violation noted during this evaluation. | 01/09/2015 | Routine | |
The purpose of today's visit was to conduct a complaint investigation regarding an ant and a cockroach in the dining room. Did not observe any ants or cockroaches during the inspection. Pest control service is received weekly. Complaint could not be confirmed at the time of the inspection.
No violation noted during this evaluation. | 11/17/2014 | Complaint | |
| No violation noted during this evaluation. | 10/06/2014 | Risk Factor | |
Observed good handwashing practices by the food employees and front of the house staff. Food storage areas are well organized and the food is received at proper temperatures. Discussed sanitization practices with the Certified Food Manager.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device: BEANS ON STEAMER AT 128F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. REHEATED TO 165F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 2DR PREP COOLER (1) SLICED PROVOLONE CHEESE AT 52F (2) SLICED SWISS CHEESE AT 52F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MOVED THE CHEESE TO ANOTHER COOLER. RECOMMEND UNIT BE ADJUSTED TO A LOWER TEMPERATURE TO KEEP THE FOOD IN THE TOP SECTION AT 41F OR BELOW.
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05/23/2014 | Routine | |
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of food residue, and other debris: 4DR refrigerator-freezer, and 1DR flat top freezer (not in use).
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink by the dish machine was used as a dump sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Discussed proper usage with CFM.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container does not have side doors.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
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12/03/2013 | Routine | |
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