- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized:(dish washer not sanitizing during cycle).
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.
- Critical: Handwashing Lavatory*
Observation: There is no (working) handwash lavatory at ( dish area).(Kitchen hand sink needs splash wall) and ( wait station hand sink repair add proper plumbing),
Correction: ( Repair dish area hand sink, add splash wall to kitchen hand sink and connect proper plumbing to wait station hand sink).
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of ( Paint and Paint thinners) are not properly stored ( next to pots and Pans in dish area) prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of (chemicals) must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/31/2016 | Routine | |
We received a complaint that a guest and her husband dined at this establishment on 6/28/2015 and their breadsticks were moldy and the cheese on their Italian salad was "rubbery".
I observed several bags of breadsticks and there was no mold on any of the breadsticks. I did not see any problems with any of the cheese throughout the kitchen. Cheese is kept under refrigeration at 41 or below in several different coolers throughout the kitchen.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands (employee added precooked bacon to a pizza after the pizza was finished cooking).
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.
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07/08/2015 | Complaint | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) pasta, lasagna and pizza sauce in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/07/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) marinara sauce and lasagna in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pots, pans, plates and utensils.
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.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at handwashing facilities in kitchen and server station used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Condensation water observed dripping in a bucket in walk in refrigerator.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/04/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open cup with soda observed placed on active food prep area.
Correction: A container with lid and straw must be used for drinking in food prep area by food workers.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food worker observed eating her lunch on food prep table in kitchen where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat their food 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) commercially prepared chop chicken salad and salad dressings placed in individual containers in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Cutting on top of low boy refrigerator observed with deep cut marks and discolored (worn out) .
Correction: Replace or clean and sanitize these surfaces for food contact.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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11/19/2013 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The low temperature dishmachine is missing its sanitizer.
Correction: Discontinue use of the machine and use your 3-vat sink to wash, rinse, and sanitize.
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12/14/2012 | Routine | |
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