| No violation noted during this evaluation. | 03/11/2016 | Risk Factor | |
| No violation noted during this evaluation. | 08/19/2015 | Complaint | |
This visit was made to check on the power status o f the restaurant. Power went out a approximately 11:30am and came back on at approximately 4:00pm. Some food (milk and food on the lines) was discarded. The WIC was at 37F, the 3 door low boy at cook line was 41F, prep unit was 42 and the 2-door RIR was at 46F.
do not use the 2 door RIR for cold holding TCS foods unit the unit has returned to 41F or below.
No violation noted during this evaluation. | 07/28/2015 | Other | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: sausage hot holding at 105-118°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
Reheated.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door of the 2dr reach-in refrigerator is not in good condition.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Floor / Wall / Ceiling / Cleanability
Observation: The floor of the walk-in cooler (adjacent to freezer) is rusted and no easily cleanable.
Correction: The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
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07/09/2015 | Routine | |
This visit was made to conduct a training inspection.
The following foodborne illness risk factors and interventions were observed:
Contaminated equipment/Cross-contamination.
No violation noted during this evaluation. | 04/15/2015 | Training | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: the raw chicken, ham and diced tomatoes are not held at the required temperature in the reach-in refrigerator. Food iems were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. The true reach-in refrigerator is holding a temperature of 43°F.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets
Observation: The doors on the following unit(s) are damaged: True reach-in refrigerator and the lift top door on the make table refrigerator. Repair the doors.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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12/30/2014 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Remind employees to wash their hands when they are changing tasks. Your dish washer did a great job of washing their hands between dirty and clean dishes, but some of your cook/prep staff were not washing their hands when changing tasks or leaving areas and coming back.
2) During inspection dish machine floor drain was observed clogged and overflowing onto the floor. Operations ceased until it could be repaired (approx. 20min). Floor in this area was being sanitized. If this happens in the future you need to discontinue use of the dish machine until you can get the problem corrected, the area affected needs to be thoroughly cleaned and then you can put the dish machine back into service.
3) After prepping items and starting the cooling process, ensure that your staff are not tightly covering items. Items being cooled shall be uncovered or loosely covered, placed in shallow containers and located to where they can receive adequate air flow.
*Food Safety Information Pack given and discussed.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation after changing tasks/gloves.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. (Employee washed hands).
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08/22/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very helpful and knowledgeable. Great job keeping items on ice with enough ice to reach the top of the container, as well as dating and labeling food items.
Make sure employees know that hand washing sinks are only to be used for hand washing, and no other purpose.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: deli meat (roast beef, ham) and cut tomatoes in 2 door reach-in next to hand sink on cook line. The unit had been left cracked open. Temperature log shows unit maintains a temp of 38-39 degrees F throughout the day.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41 degrees F or below. (Items were moved to another unit.)
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the 3 compartment sink and dish machine is being used as a dump station. (observed ice in the hand sink)
Correction: A hand washing sink may not be used for purposes other than hand washing.
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04/08/2014 | Risk Factor | |
This is a Fire Call this morning. Todays, inspection the following were discarded:
1. Open bags old bread.
2. Top prep foods such as: peach, strawberry, blueberry sauces, lettuce, and cut tomatoes.
3. Hot holding unit foods such as: sausages, hash browns, white and brown gravies.
4. Butter in open tub, creamers, hot cake batters, and half & half's.
5. Grease in deep fryers.
Clean, wash, and sanitize the following:
1. Open glass containers (carafe).
2. Frying baskets
3. Counters
4. All equipment's exteriors.
*Kitchen is open for operation.
*OK for CO
*Attached is the Fire marshal report.
No violation noted during this evaluation. | 03/24/2014 | Complaint | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Remind staff that the hand wash sinks are only to be used for hand washing, not for any other purpose.
2) Cutting boards that are heavily scratched/scored need to be resurfaced or replaced.
3) Great job on your holding temperatures and date marking and labeling your foods.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: dry storage shelves. (cardboard used to line the shelves).
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (if you need the shelf to be more stable, consider using something that is cleanable like plastic liners/trays, etc).
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station on the server side is being used for purposes other than washing hands. (employee observed rinsing out cloth rag in handsink).
Correction: A handwashing sink may not be used for purposes other than hand washing.
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11/25/2013 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: beef @ 45F, chicken @ 45F. (moved to another refrigeration unit)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. Superior 2 door refrigeration unit not holding food at 41F or below. Temperature of the unit @ 45F. Serviced tech onsite.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets
Observation: Door guards on the upright Superior refrigeration unit missing.: Door on the salad prep unnit sskew and not closing properly.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Physical Facilities Good Repair
Observation: Walk-in freezer door not closding properly after being opened.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/23/2013 | Routine | |
| No violation noted during this evaluation. | 04/08/2013 | Complaint | |
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: the PIC was not aware of the illnesses that needed to be reported to the Health Department.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. The PIC failed to wash his hands for 20 seconds. Corrected during the inspection.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located in the dish washing area is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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03/12/2013 | Risk Factor | |
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