- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Raw chicken was incorrectly defrosting in standing water. The raw chicken was placed under cold running water during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- 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: grill chicken was 119°F. The grilled chicken was discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: The food thermometer was more 10°F incorrect.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
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09/14/2015 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: ): Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (front counter) Open drinking cups were discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service item.
- 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: turkey, mozzarella and ham. The sandwich unit was not holding temperature controlled foods at the required temperature. The sandwich unit was turned down 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 sandwich unit.
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.
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06/16/2015 | Routine | |
The drain line on the bar has been repaired and no longer drains into an open container.
No violation noted during this evaluation. | 05/08/2015 | Other | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (front counter) Open drinking cups were discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service item
- CIP Equipment / Self-Draining
Observation: The keg beer dispenser is not properly installed. The condensation drain line is draining into a pan.
Correction: Repair or remove the keg dispenser in 10 days.
- Equipment / Floor Mounted / Elevate 6' / Seal
Observation: Observed the floor-mounted condiment/single service cabinet without 6 inch clearance on wooden legs. Use a non-absorbent material for the legs.
Correction: Floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch clearance between the floor and the equipment.
- Equipment / Table Mounted / 4' Legs / Easily Moved
Observation: The following equipment has been installed on a table without sealing to the table or installing 4 inch legs. The small reach in refrigerator at the front counter must be on a table with 4 inch legs or sealed to the floor.
Correction: Counter-mounted equipment that is not easily movable shall be elevated on legs that provide at least a 4 inch clearance between the table and the equipment.
- Physical Facilities Good Repair
Observation: Observed that the molding on the wall is missing not maintained in good repair. Paint the unfinished parts of the wall.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/13/2015 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed employees open drinking container in the food prep area. Drinking containers were discarded during the inspection.
Correction:
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken was improperly stored above cooked meatballs in the reach-in refrigerator. Raw hamburger was improperly stored above cooked meatballs in the reach-in freezer. The raw meats were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- 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: tuna salad chicken salad, cole slaw, turkey, and Italian cold cuts. (display case) Foods 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: display refrigerator.
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.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Stainless steel cleaner was improperly stored with soy sauce. The cleaner was relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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12/12/2014 | Routine | |
- 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 touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Employee failed to wash his hands before putting on new gloves. Employee properly washed his hands after being instructed.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper hand washing frequencies will aid in the reduction foodborne illness.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. The employee's open drinking cups were discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw hamburger was improperly stored above produce in the rear reach-in refrigerator. The hamburger was relocated during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Tuna was improperly stored on soda crates. The tuna was relocated to a shelf that is 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Chicken was improperly defrosting in standing water. The chicken was properly stored in the reach-in refrigerator during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment: small counter top refrigerator.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Physical Facilities Good Repair
Observation: Observed that the wall and the molding are not maintained in good repair in the dining area.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Remove the plant in the food prep area.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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09/08/2014 | Routine | |
Permit up date from Grocery other service to fast food restaurant. The owner is applying for ABC license.
No violation noted during this evaluation. | 09/03/2014 | Other | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's open drinking container was improperly stored on the shelf with food that will be served to customers. The open drinking container was discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Soda crates are improperly used as shelves. All food items must be a shelf with 6 inch legs.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours:The lasagna and Alfredo sauce were discarded during the inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: lasagna and Alfredo sauce. Food items were discarded.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 6/3/14 they shall be date marked with a "use by" date not exceeding 6/9/14..
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: the eggs. Correct the menu in 10 days.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. The meat slicer is in an area the only has 45 foot candles of light. Provide adequate lighting in the front prep area or relocate the slicer to an area that has 50 foot candles of light.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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06/04/2014 | Routine | |
Visit to complete change of ownership:
Plumbing to the 3 compartment sink and hand washing sink is now working correctly,
Change of ownership: Health Department permit approved.
No violation noted during this evaluation. | 05/01/2014 | Pre-Opening | |
Site visit to review drainage:
Waste water is now draining sufficiently to allow the restaurant to re-open. Before a new permit can be issued, the drains will need to be completely free flowing. I will return this afternoon to assess.
No violation noted during this evaluation. | 05/01/2014 | Pre-Opening | |
This visit was made to conduct a change of ownership,
- During inspection it was observed that water from the drains in the 3 compartment sink and prep sink was overflowing onto the floor. An imminent health hazard was occurring and the facility volunteered to close. A plumber was called out and this issue must be corrected immediately.
- The water heater for the facility is sufficient. 36 KW
--- The following items must be corrected within 30 days:
- Seal exposed wood behind counter (food preparation area)
- Provide air gap for mop sink (corrected)
- Provide drain plugs for all sink basins
- provide a covered trash can in women's bathroom
- Provide at least 50 ft candles over cutting board at make table and over deli slicer
- Provide a clean dry place to store ice scoop (corrected)
- Disclose eggs on the specials menu and disclose steak egg and cheese sandwich
- Repair leak at faucet for 3 compartment sink
note: all units (refrigerators and freezers) are working at proper temperature.
No violation noted during this evaluation. | 04/30/2014 | Pre-Opening | |
Sewerage Backup in Prep Kitchen:
The facility agreed to voluntarily close at 1:40pm due to sewerage backup, which was discharging waste water onto the floor in the preparation area.
At 4:35pm the issue had not been resolved.
Please call Adriane on the number given if the works are completely today. She will try and visit to re-open the premises prior to your opening time tomorrow.
If it is not repaired tonight, I will return tomorrow morning to assess the situation.
No violation noted during this evaluation. | 04/30/2014 | Pre-Opening | |
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