| No violation noted during this evaluation. | 10/14/2015 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the line prep units and bulk storage container missing it's lid.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk food storage containers, flour, sugar, etc.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the front line prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: Grease / food debris build-up
Correction: stove, grill, shelving under the grill. The interior of the ice machine needs cleaning.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwash sink at the front being used as a dump sink & wiping cloth storage.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. A handsink is to be used for hand washing only.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in exhaust hood and walk-in freezer are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors behind the grills and in the dishmachine area have a debris build-up.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the dishmachine hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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09/28/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the line prep unit and line reach-in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Improper methods used to reheat food products.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Warewashing Equipment, Cleaning Frequency (corrected on site) (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Non-Food Contact Surfaces
Observation: Grease / food debris: stove catch pans.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the exhaust hood and walk-in freezer are not shielded.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors behind the grill have a debris build-up.
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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10/10/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the line prep unit is in poor repair. On order per mgr.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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02/04/2014 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the line reach-in freezer
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: The top to the bulk storage container was observed in a state of disrepair and damaged.
Correction: Repair or replace the top to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the line prep unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 109°F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Non-Food Contact Surfaces
Observation: The shelf under the line grill has a grease / food debris build-up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room doors are not provided with a self-closing doors.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall adjacent to the exhaust hood has a dust build-up.
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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01/29/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures, half & half @ 59°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the line reach-in unit.
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 - Good Repair and Proper Adjustment (corrected on site)
Observation: Mechanically vented hood filters have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with food debris, limescale.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Non-Food Contact Surfaces
Observation: Grease / carbon build-up: stove eyes, catch pans, and oven.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room doors are not provided with a self-closing door, men's & women's.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand wash sinks at the front serving area or back dishwash area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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06/11/2013 | Routine | |
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