Maintain the corrected items as corrected. Facility is currently in process of replacing floor, cove base and FRP trim.
Please increase cleaning frequency of wall under 3 vat sink.
Reviewed cooling methods with PIC.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Open drink containers.
Correction: Instruct staff to drink from closed containers such as a cup with a lid and straw.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food above produce. Raw ground beef above raw roasts.
Correction: Store raw animal food below ready to eat food. Store raw ground beef below raw roasts.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Foods for which time rather that time in conjunction with temperature are used as a public health control are not labeled.
Correction: Clearly mark these foods with the time that they are removed from temperature control and the discard time.
- Critical: Toxics - Poisonous or Toxic Material Containers* (corrected on site)
Observation: A container that was previously used to store dish soap is used for food storage.
Correction: Never store food in containers that have previously held chemicals.
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01/13/2016 | Routine | |
Correct the remaining item today. Person in Charge becoming a more proactive manager - thank you!
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drink containers.
Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Time as a public health control items are not labeled.
Correction: Mark the time the food is removed from the cooler and the four hour discard time.
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08/06/2015 | Routine | |
Correct the remaining item today. Maintain the corrected items as corrected. Provided allergy awareness handout to PIC.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Food hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above.
- Critical: Time as a Public Health Control*
Observation: Foods for which time only, rather than time in conjunction with temperature is being used as a public health control are marked with a time window that has not started - marked 11:00-3:00 at 10:50 AM.
Correction: Accurately mark the food with the actual four hour window.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The bleach water used as a sanitizer does not meet the requirements of 40 CFR 180.940.
Correction: Use chlorine sanitizer at 50-100 ppm chlorine and not stronger than 200 ppm.
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06/19/2014 | Risk Factor | |
Maintain the corrected items as corrected. Please replace gasket on prep cooler door and closer for walk in cooler door prior to the next inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drink container improperly stored.
Correction: Instruct staff to drink only from closed containers such as a cup with a lid and a straw, handled and located to prevent contamination of hands, food and clean equipment.
- Critical: Cooling* (corrected on site)
Observation: Improper cooling -> refried beans made today.
Correction: Cool cooked potentially hazardous foods from 135°F to 70°F within two hours and from 70°F to 41 within four more hours.
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12/04/2013 | Risk Factor | |
Correct the remaining items. Maintain the corrected items as corrected.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The consumer advisory is not intact on the menus - dine in and carry out.
Correction: Correctly post the consumer advisory or serve all animal foods fully cooked.
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04/17/2013 | Follow-up | |
| No violation noted during this evaluation. | 04/10/2013 | Complaint | |
Correct the above items prior to the follow-up inspection.
- Critical: Hands - When to Wash*
Observation: A food service worker failed to observe the proper hand washing procedure.
Correction: Instruct all food service workers on proper hand washing procedures.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drink containers.
Correction: Instruct food service workers to drink only from closed containers such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Uncovered foods in multiple containers/unpackaged food in the cooler.
Correction: Cover or contain foods as appropriate for each item.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Food prepared last night improperly cooled.
Correction: Cool potentially hazardous foods from 135°F to 70°F from 70°F to 41°F within four additional hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Foods are not consistently date marked.
Correction: Mark the date on foods prepared greater than 24 hours in advance to indicate a maximum seven day holding period.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The consumer advisory is not intact on the menus - dine in and carry out.
Correction: Correctly post the consumer advisory or serve all animal foods fully cooked.
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04/10/2013 | Risk Factor | |
Maintain the corrected items as corrected. Reviewed employee health with PIC - please be sure to train all staff on this topic. Discussed cooling methods with PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw ground beef stored above raw pork.
Correction: Store raw ground beef below raw pork.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Improperly cooled foods.
Correction: Cool cooked potentially hazardous foods from 135°F to 70°F within two hours and from 70°F to 41°F within four more hours.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Foods for which time is used as a public health control are not marked.
Correction: Clearly mark the four hour window on products that are removed from temperature control and are started on time control.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Unlabeled container of chemicals.
Correction: Clearly label container of chemicals taken from bulk supplies.
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12/17/2012 | Risk Factor | |
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