No violations noted. All food temperatures were within the acceptable range. The 3 basin sink and dish machine sanitizer concentration were good.
No violation noted during this evaluation. | 04/04/2016 | Routine | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands after handling soiled utensils and before handling clean utensils.
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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Tongs used in food were observed stored on the oven handle and the tongs come in contact with the floor mat when the oven door is opened all the way.
Correction: Protect food from miscellaneous sources of contamination. Tongs were cleaned and moved to a clean area.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration at the bar.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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10/23/2015 | Routine | |
The items were corrected on site. The dish machine was sanitizing with chlorine and was good @ 50-100 ppm. Manager provided information on reportable illnesses.
- Critical: Hands - When to Wash* (corrected on site)
Observation: An employee was observed handling dirty dishes then started handling clean dishes without washing their 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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw eggs were observed stored over vegetables in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling* (corrected on site)
Observation: Pizza sauce noted not being adequately cooled to prevent the growth of harmful bacteria. Pizza sauce was 48 and was made yesterday.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Item was voluntarily discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked peppers and mushrooms cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/01/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Some of the beer towers have a residue in the throat of them.
Correction: Clean and sanitize these surfaces for food contact after each use. Be sure to drain and air dry after cleaning and sanitizing.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the beer coolers are noted in need of cleaning.
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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02/11/2015 | Routine | |
The above items were corrected on site. Manager provided information on reportable illnesses. All food temperatures were within the acceptable range. The quat sanitizer at the 3 basin sink was good @ 200 ppm
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee had a bottle of drinking water with a screw top and was observed on the prep board sitting on the pizza prep line.
Correction: Provide a designated area where employees may place drinking water so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. Provide straws for the drinking containers so that employees hands do not come in contact with any surface area where the employees lips contacts the container.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The chemical dish machine was not sanitizing food utensils at start of inspection.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. The dish machine sanitizer was primed and is not sanitizing. Run all food utensils from lunch back through the dish machine to sanitize them.
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09/24/2014 | Risk Factor | |
All food temperatures were within the acceptable range. Good cooling practices were observed. Good date labeling was observed. Cutting boards have been replaced. The dish machine was sanitizing with chlorine at 100 ppm. The quat sanitizer at the 3 basin sink was good @ 200 ppm.
No violation noted during this evaluation. | 04/09/2014 | Routine | |
No violations observed. The dish machine was sanitizing with chlorine and was good @ 50-100 ppm. The quat sanitizer at the 3 basin sink was good @ 200-300 ppm. Employees observed washing hands, changing gloves between tasks. Good cooling practices observed during today's visit.
No violation noted during this evaluation. | 08/08/2013 | Routine | |
All food temperatures were within the acceptable range. The dish machine was sanitizing with chlorine and was good @ 100 ppm. The quat sanitizer at the 3 basin sink was good @ 200 ppm. Manager provided info on reportable illnesses.
No violation noted during this evaluation. | 04/24/2013 | Risk Factor | |
The purpose of today's visit is due to a complaint, # 26772, of a possible food borne illness. Complainants family became ill ranging from end of the meal and up to 30 hours later. A review of the restaurant found no violations during today's visit. Base on what the complainants ate at restaurant, there is no indication the illness was from the food. The health department has not received any other complaints on this firm during this time frame. Kitchen Chef stated they have one staff member out sick but that employee has been out sick 5 days prior to the complainant eating at this establishment. The health department is unable to determine the cause of the illness.
No violation noted during this evaluation. | 01/04/2013 | Complaint | |
The above item was corrected on the spot. Employee practices were good. All food temperatures were within the acceptable range.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: kitchen utensils. This was due to a malfunctioning dish machine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Corrected. The 3 compartment sink is now being used and the quat sanitizer concentration is good @ 200 ppm
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01/02/2013 | Risk Factor | |
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