No Violations observed at this time.
No violation noted during this evaluation. | 03/11/2016 | Complaint | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The Feta Cheese in Sandwich Prep 1 was observed cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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06/22/2015 | Risk Factor | |
| No violation noted during this evaluation. | 02/20/2015 | Risk Factor | |
Additional Equipment Temperatures:
Display Case: 40'F
Continental Reach in Freezer: 11'F
Additional Cold Holding Temperatures
Continental Reach in Cooler 2: Cream 40'F
Continental Reach in Cooler 1: Cheese 40'F, Lasagna 30'F, Salmon 35'F
Sanitizer:
Three Compartment Sink: Quaternary Ammonia, Concentration 200ppm
Dishmachine: Chlorine, Concentration 100ppm
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed in use utensils being stored in a container of water that had a temperature of 128'F.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The Meat Balls in the three door reach in cooler and the cheese in Sandwich Prep 3 were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the Wood shelving above the preparation sink is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Plastic Cups in the bar area were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed Gaps between the door and door frame of the kitchen back door.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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10/20/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The cheese cake in the display case, the sliced ham in the continental reach in cooler 2 and the Lobster bisque, cooked Marinara sauce, lasagna, and sausage in the Continental Reach in Cooler 1, cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Slicer and cutting boards.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of Spray Paint and Alcohol Antiseptic are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a container of Spray Paint and alcohol Antiseptic stored above thawing Calamari in the prep sink.
Correction: Containers of Spray Paint and Alcohol Antiseptic must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/24/2014 | Risk Factor | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the equipment storage shelves has 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.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the dishwashing area
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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11/12/2013 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
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08/20/2013 | Risk Factor | |
| No violation noted during this evaluation. | 04/04/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Salami, bacon bits 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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02/17/2012 | Risk Factor Assessment | |
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