- Temperature Measuring Devices
Observation: The thermometer in the 2 door reach-in unit broken / not working.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Non-Food Contact Surfaces
Observation: Grease / food debris build-up
Correction: exhaust hood filters, stove catch pans, and under the char-grill.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall at the dishmachine chipping / needs repair.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Kitchen line handsink drain not working / broken.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing. Repairs in process.
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11/18/2015 | Routine | |
| No violation noted during this evaluation. | 03/26/2015 | Follow-up | |
- Critical: Hands - When to Wash*
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*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Temperature Measuring Devices
Observation: The thermometers in several reach-in units were not accurate.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable temperature, reading 110°F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Non-Food Contact Surfaces
Observation: Grease / food debris under the stove eyes.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents, upstairs exhaust window.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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03/20/2015 | Routine | |
| No violation noted during this evaluation. | 01/30/2015 | Routine | |
- Nonfood Contact Surfaces
Observation: Unfinished wood over the waitstation and in the bar area.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment - Good Repair and Proper Adjustment
Observation: Catch pans needed for the stove.
Correction: Obtain catch pams to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling over waitstation is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
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01/27/2015 | Pre-Opening | |
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