Nice improvements.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Pests - Controlling Pests*
Observation: Harborage conditions existfor fruit flies.
Correction: Eliminate harborage conditions.
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10/15/2015 | Routine | |
Improved restaurant operation.Very well managed
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned in toilet rooms.
Correction: Clean intake and exhaust air ducts so they are not a source of contamination by dust, dirt and other materials
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/26/2015 | Routine | |
One refrigerator not cold enough
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Several foods in the walkin were not cold enough
Correction: tomatoes
- Handwashing Lavatory, Water Temperature, and Flow
Observation: The handwashing facility located at in the food preparation area is not approved in accordance with manufacturer specifications.
Correction: Reconnect the automatic handwashing sink to provide for effective handwashing and in accordance with manufacturer specifications.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive heat
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
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07/03/2014 | Routine | |
Excellent operation. Very well managed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Some PHF's at improper cold 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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03/31/2014 | Risk Factor | |
- 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: ice deflector.
Correction: Clean and sanitize these surfaces for ice contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the bulk food containers had 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 .
- Plumbing System Maintained in Good Repair
Observation: The floor drain at the three vat sink was clogged and dirty.
Correction: Clean out the floor drain that may be breeding drain flies.
- Pests - Controlling Pests*
Observation: Harborage conditions exist for small flies i.e.drain flies or fruit flies or both.
Correction: Eliminate harborage conditions.
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11/13/2013 | Follow-up | |
Permit issued. All deficiencies corrected.
- Critical: Cooling* (corrected on site)
Observation: Pork noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
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06/14/2013 | Follow-up | |
Five deficiencies. Call for a reinspection.
No violation noted during this evaluation. | 06/10/2013 | Routine | |
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