- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed foil being used to line several tables and racks.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Lighting, Intensity (repeated violation)
Observation: Observed several lights out in the kitchen.
Correction: Replace lights that are out.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed the wall behind the hand sink and the wall near the dish machine had holes in them.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the walls and the floors of the kitchen in need of cleaning, and the floors in the bar area in need of cleaning.
Correction: Clean the floors and walls in the kitchen/bar to remove food debris and grease, be sure to clean thoroughly under and behind equipment in the bar and kitchen areas.
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12/21/2015 | Follow-up | |
Make sure medicines are stored away from food and food contact surfaces.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed knives being stored in the crack between two prep tables.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed foil being used to line several tables and racks.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed one hood filter was broken.
Correction: Replace broken hood filter so that it can function properly.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed the nozzle of the soda dispensing gun soiled, and the container it is stored in.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the hood filters, the seals of the refrigeration units, the outsides of the refrigeration units, the top of the dish machine. the plastic shelves on the storage racks, and the burners on the line in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed the hot water handle of the handsink has a leak.
Correction: Have leak repaired.
- Lighting, Intensity
Observation: Observed several lights out in the kitchen.
Correction: Replace lights that are out.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed the wall behind the hand sink and the wall near the dish machine had holes in them.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the walls and the floors of the kitchen in need of cleaning, and the floors in the bar area in need of cleaning.
Correction: Clean the floors and walls in the kitchen/bar to remove food debris and grease, be sure to clean thoroughly under and behind equipment in the bar and kitchen areas.
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11/17/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Observed pans of rice made the night before at 46 degrees.
Correction: Discard rice. Do not cover food while cooling and do not put so much in each pan.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Observed food debris on a few dishes and utensils
Correction: Make sure dishes and utensils are cleaned completely before putting them away. Also make sure the dishes air dry completely before stacking them.
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08/07/2015 | Risk Factor | |
Refrigerator can not be fixed, may replace eventually. Has plenty of refrigeration still.
No violation noted during this evaluation. | 06/15/2015 | Follow-up | |
Refrigerator needs to be replaced, expects this to be done by June 15th. If done before this date, call the health department.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: 3 door refrigerator not working properly, food inside not being held at 41 degrees or below.
Correction: Discard TCS food, move all other food to walk-in cooler. Called maintenance to come fix unit.
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05/19/2015 | Follow-up | |
Make sure all food is be discarded within the 7 day time limit.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Putting garnishes on food without wearing gloves.
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*
Observation: 3 door refrigerator not working properly, food inside not being held at 41 degrees or below.
Correction: Discard TCS food, move all other food to walk-in cooler. Called maintenance to come fix unit.
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05/06/2015 | Risk Factor | |
Ok to permit.
- Physical Facilities in Good Repair (repeated violation)
Observation: Chemical storage room/ mop sink area has holes in the wall near the floor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/18/2014 | Follow-up | |
Explained importance of proper cooling and showed correct methods for ice baths. This process needs to be done daily and correctly.
- Cooling Methods (repeated violation)
Observation: Cooling methods are inadequate to properly cool foods.
Correction: Recommend using ice baths to cool food down to 41 degrees in the proper time frame. 2 hours to get food from 135-70 degrees, and 4 more hours to get food from 70-41 degrees.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Chest freezers lids are heavily damaged, one lid is being held on by duct tape.
Correction: Properly repair or replace the lids of the chest freezers.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting boards are heavily scored and no longer easily cleanable.
Correction: Replace or resurface cutting boards so they are easily cleanable and can be properly sanitized.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet for cleaning dishes at the dish machine is leaking.
Correction: Have faucet repaired to fix the leak.
- Physical Facilities in Good Repair (repeated violation)
Observation: Chemical storage room/ mop sink area has holes in the wall near the floor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The 2 door refrigerators are in need of cleaning on the gaskets/seals, the handles, and the tops of the doors. Observed several walls in need of cleaning.
Correction: Clean the walls and refrigerations units.
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12/08/2014 | Follow-up | |
- Cooling Methods
Observation: Cooling methods are inadequate to properly cool foods.
Correction: Recommend using ice baths to cool food down to 41 degrees in the proper time frame. 2 hours to get food from 135-70 degrees, and 4 more hours to get food from 70-41 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in walk-in cooler are above 41 degrees.
Correction: Turn down thermostat in walk-in to keep foods below 41 degrees.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Several shelves and areas around the oven and fryers are lined with aluminum foil.
Correction: Remove foil so that the surface is smooth and easily cleanable, or change foil out on a regular basis to avoid it being heavily soiled.
- Equipment - Good Repair and Proper Adjustment
Observation: Chest freezers lids are heavily damaged, one lid is being held on by duct tape.
Correction: Properly repair or replace the lids of the chest freezers.
- Equipment - Cutting Surfaces
Observation: Cutting boards are heavily scored and no longer easily cleanable.
Correction: Replace or resurface cutting boards so they are easily cleanable and can be properly sanitized.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed clean dishes soiled and wet stacked.
Correction: Rewash dishes to remove all debris and residue from date mark labels. Let dishes air dry completely before stacking.
- Plumbing System Maintained in Good Repair
Observation: Faucet for cleaning dishes at the dish machine is leaking.
Correction: Have faucet repaired to fix the leak.
- Physical Facilities in Good Repair
Observation: Chemical storage room/ mop sink area has holes in the wall near the floor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The 2 door refrigerators are in need of cleaning on the gaskets/seals, the handles, and the tops of the doors. Observed several walls in need of cleaning.
Correction: Clean the walls and refrigerations units.
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11/21/2014 | Routine | |
| No violation noted during this evaluation. | 07/30/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed foods in the walk-in vault that exceeded 41 degrees (carrots/peas mixture 46 degrees, curried goat 46 degrees, curried lamb 45 degrees).
Correction: Refrain from using foods for sale/consumption if they have been in the unit overnight/for more than 6 hours. Refrain from using the unit until it is serviced and capable of keeping foods at 41 degrees or below. (Technician was phoned/on the way). Foods transferred to another walk-in.
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07/28/2014 | Risk Factor | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed onion chutney in the walk-in vault dated 3/8/14 (past 7 days).
Correction: You may keep foods prepared for 7 days. Owner opted to discard food.
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03/17/2014 | Risk Factor | |
This is a reinspection for the proper temperature of the "Pepsi" reach-in unit. This violation has been abated.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the top of the dishwashing machine is soiled.
Correction: Clean the top of the dishmachine.
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11/08/2013 | Follow-up | |
This is a reinspection for the dispersement of the sanitizer into the dishmachine and the proper temperature of the "Pepsi" reach-in refrigeration unit. The dishmachine has been repaired/chemical reading is within acceptable limits. The temperature taken inside the "Pepsi" reach-in unit registered 50 degrees
- Temperature Measuring Devices (repeated violation)
Observation: Observed the lack of a thermometer in the "Pepsi" reach-in refrigerator.
Correction: Supply a thermometer in all refrigeration units.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the top of the dishwashing machine is soiled.
Correction: Clean the top of the dishmachine.
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11/06/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed several foods in the "Pepsi" reach-in refrigerator that exceeded 41 degrees or below. (per owner, they have been in unit overnight). Lamb curry 47 degrees, chicken cubes 48 degrees, 2 bags of veggie balls 57/49 degrees, lentils 47 degrees, mixed veggies 46 degrees, chicken curry 45 degrees.
Correction: Do not use these foods for sale/consumption. Do not use this refrigerator until serviced. Owner opted to discard foods. Unit was unplugged.
- Temperature Measuring Devices
Observation: Observed the lack of a thermometer in the "Pepsi" reach-in refrigerator.
Correction: Supply a thermometer in all refrigeration units.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed the lack of a sanitizing solution being dispersed into the dishmachine.
Correction: Do not use the dishmachine until serviced. Set up and use the 3 compartment sink in the interim. (Wash, rinse, sanitize, air dry). Should register between 50-200 ppm. Tech called.
- Non-Food Contact Surfaces
Observation: Observed the top of the dishwashing machine is soiled.
Correction: Clean the top of the dishmachine.
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11/04/2013 | Routine | |
No critical violations noted.
No violation noted during this evaluation. | 04/08/2013 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a split refrigeration door gasket on a line low boy refrigeration unit.
Correction: Replace the gasket.
- Kitchenware and Tableware (corrected on site)
Observation: Observed the plates at the buffet line were stacked with the food contact surface upward/exposed.
Correction: Invert the plates/provide a sneeze guard covering.
- Toilet Room Receptacle Covered
Observation: Observed the lack of a covered trash can in the employee restroom.
Correction: Supply a covered trash can for feminine hygiene product disposal.
- Lighting, Intensity
Observation: Observed 26.53 foot candles of lighting on the cook line
Correction: should be at least 50 foot candles of lighting.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a can of charcoal lighter fluid on a shelving with foods/adjacent to a bag of rice.
Correction: Store toxic items separate from foods. Removed.
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01/07/2013 | Routine | |
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