Note: Discussed cleaning wall on cook line, protecting single service containers, removing non functioning equipment from facility. Manager states noted items will be done.
No violation noted during this evaluation. | 03/30/2016 | Routine | |
Permit issued.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: There is excessive standing water inside the chicken walk-in and on the floor directly outside this walk-in.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/03/2015 | Routine | |
| No violation noted during this evaluation. | 06/05/2015 | Routine | |
| No violation noted during this evaluation. | 02/20/2015 | Routine | |
- Fingernails - Maintenance (corrected on site)
Observation: Food employee with ungloved artificial nails or fingernail decorations other than nail polish observed handling exposed food.
Correction: Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food without gloves.
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11/17/2014 | Routine | |
Health department permit issued.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surface: interior of reach-in freezer.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of shelving and the interior of refrigerator section which is not in use have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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08/18/2014 | Routine | |
Restaurant in very good sanitary condition!
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in the hot holding units.
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.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Scoop with plug missing from handle was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the product scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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04/10/2014 | Routine | |
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employee jacket stored on box of floor.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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01/08/2014 | Routine | |
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the refrigerator near take-out window was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the shelf where clean pans were stored has accumulations of grime, water and debris. Also the clean pans are wet. This is due to water from Bunn water heating system.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Box of single service items stored on the floor.
Correction: Store single service items a minimum of 6 inches off the floor.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floor is wet and not clean in the area across from 3 compartment sink, especially behind and under equipment.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/14/2013 | Routine | |
- Fingernails - Maintenance (corrected on site)
Observation: Food employee with ungloved artificial nails or fingernail decorations other than nail polish observed handling exposed food.
Correction: Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food unless they are wearing gloves..
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07/12/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container (coffee cup, no straw) stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
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04/15/2013 | Routine | |
Very good inspection.
No violation noted during this evaluation. | 01/16/2013 | Routine | |
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