| No violation noted during this evaluation. | 02/09/2016 | Follow-up | |
- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed server cutting lemons without gloves.
Correction: No bare hand contact with ready to eat foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed cut tomatoes on the counter without refrigeration. The internal temperature was 60°F.
Correction: Tomatoes must be kept at 41°F or less.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Observed the menu have the reminder but not the disclosure as to which items can be under cooked.
Correction: Provide on menu.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed mold on the deflector plate in the ice machine.
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The temperature test strip did not change color. Wash temperature was 130 and final rinse was 200°F. Machine is being turned off between washing due to the machine going into another wash cycle.
Correction: Have machine fixed so that the wash temperature stays at the required 160°F. Do not turn off machine again until fixed so tank temperature stay hot.
|
02/01/2016 | Follow-up | |
Next inspection the following items must be addressed: broken coving tiles, holes in walls in dish area, rusty shelves and tables, walk-in cooler floor repaired or replaced, walk-in cooler walls cleaned, light intensity increased and general cleaning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed cut tomatoes on the counter without refrigeration. The internal temperature was 60°F.
Correction: Tomatoes must be kept at 41°F or less.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Observed the menu have the reminder but not the disclosure as to which items can be under cooked.
Correction: Provide on menu.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed mold on the deflector plate in the ice machine.
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The temperature test strip did not change color. Wash temperature was 130 and final rinse was 200°F. Machine is being turned off between washing due to the machine going into another wash cycle.
Correction: Have machine fixed so that the wash temperature stays at the required 160°F. Do not turn off machine again until fixed so tank temperature stay hot.
|
01/27/2016 | Risk Factor | |
Notes: Periodically stir meatballs to distribute heat. Watch cooling methods for thick soups (cream of crab in freezer), be sure to stir occasionally to distribute heat, recommend using ice bath or wand to help cool as well.
Permit issued.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Bottle of water found stored in bar drink ice.
Correction: Ice used as a coolant is prohibited as an ingredient.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed sliced tomatoes (47-51F) and boiled eggs (50F) at salad/sandwich station not held under refrigeration.
Correction: Keep all TCS foods at <41F or use time as a control. If time is to be used as a control, a written policy must exist and items for which time is used as a control must be marked with the discard time and must be discarded after 4 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Prepared foods not date labeled (cold salads - chicken, tuna, etc.
Correction: chili, brunswick stew, open deli meat, etc).
- Temperature Measuring Devices
Observation: No visible thermometer in sandwich/salad prep unit.
Correction: Provide visible thermometers in all refrigerators.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed inside dish machine needs to be de-limed.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Prohibitions - Single Service
Observation: Unprotected rolls of paper towels stored in employee restroom.
Correction: Discontinue storage in restroom due to possible contamination.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Kitchen hand sink was blocked for use with a case of broccoli upon arrival.
Correction: Keep hand sinks clear for use at all times.
- Physical Facilities in Good Repair
Observation: Areas of missing or damaged wall.
Correction: Maintain physical facilities in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor at cook line has grease accumulation.
Correction: Clean regularly.
- Pests - Controlling Pests*
Observation: Observed flies throughout the kitchen.
Correction: Eliminate entry and harborage points.
|
07/14/2015 | Routine | |
Note: Better date marking but a lot of prepared items are still missing date labels. Date label all prepared foods held over 24 hours. Consumer advisory is only needed for the salmon if it is offered for service under cooked. If it is offered under cooked, parasite destruction records or documentation stating that it is a farm raised, pellet fed product (to eliminate the risk of pathogenic parasites) must be provided.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed top layer of meatballs in steam well below 135F at 120-130F.
Correction: Be sure food is stirred periodically to distribute heat and maintain at >135F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in the prep unit at the grill are above 41F: corned beef 44F, ham 44F, vegetable mix 48F.
Correction: Adjust or repair unit to maintain at <41F.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No policy or time marking on items for which time is being used as a control. Items were not changed out at 3PM (sliced tomatoes 56F, boiled eggs 62F).
Correction: If time is to be used for sliced tomatoes, boiled eggs, and sliced cheese, some form of time tracking must be in place. Also, there must be a written time control policy available. Items must be discarded at the end of a four hour period.
|
03/25/2015 | Risk Factor | |
Note: Watch cooling procedures (deep plastic containers of hot food in walk in freezer is not an efficient cooling method). Recommend using a thermometer to ensure proper cook temperatures are reached.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed dishwasher handle clean dishes without changing gloves after handling dirty dishes, wiping cloth, and wiping gloved hands on apron.
Correction: Gloves must be changed between handling dirty and clean dishes and when changing tasks.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed numerous containers of prepared foods (salads, soups, beans, chili, cooked chicken, bbq, etc) without date labels.
Correction: Date label all foods prepared and held over 24 hours.
|
11/18/2014 | Risk Factor | |
Permit issued
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed torn refrigeration door gaskets on the 4 door unit.
Correction: Replace the gaskets. 7/14/14 - follow up - gaskets are on order.
|
07/14/2014 | Follow-up | |
This is a reinspection for the proper operability/temperature requirement of the cook line 2 door refrigeration unit. This violation has been abated.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Observed wet wiping cloths lying on tables throughout the kitchen.
Correction: Store cloths in a sanitizing solution in between uses.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed boxes of foods on the walk-in freezer flooring.
Correction: Store all foods at least 6" off of the flooring.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed a cracked scooper in the rear bulk ice machine.
Correction: Replace the scooper.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed torn refrigeration door gaskets on the 4 door unit.
Correction: Replace the gaskets.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the shelving (wire) in the 4 door reach-in refrigerator is rusty and in need of scraping/cleaning/walk-in vault. Observed dust on and around the fans in the walk-in vault.
Correction: Clean the shelving. Clean the dust from the fans.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Observed the lack of a handwashing sign in the male restroom.
Correction: Supply a handwashing sign in the restroom.
|
07/02/2014 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wet wiping cloths lying on tables throughout the kitchen.
Correction: Store cloths in a sanitizing solution in between uses.
- Food Storage - Clean and Dry Location
Observation: Observed boxes of foods on the walk-in freezer flooring.
Correction: Store all foods at least 6" off of the flooring.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed foods in the 2 door reach-in unit at the end of the cook line registered above 41 degrees (shrimp 44 degrees, tilapia 46 degrees, jalapeno cheddar spread 44 degrees). The ambient air temperature in the unit registered 49 degrees.
Correction: Refrain from using this unit until serviced and maintains temperature at 41 degrees or below. Refrain from using any foods for sale or consumption that have been in the unit for more than 6 hours. Tech called and on site.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed a cracked scooper in the rear bulk ice machine.
Correction: Replace the scooper.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed torn refrigeration door gaskets on the 4 door unit.
Correction: Replace the gaskets.
- Non-Food Contact Surfaces
Observation: Observed the shelving (wire) in the 4 door reach-in refrigerator is rusty and in need of scraping/cleaning/walk-in vault. Observed dust on and around the fans in the walk-in vault.
Correction: Clean the shelving. Clean the dust from the fans.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Observed the lack of a handwashing sign in the male restroom.
Correction: Supply a handwashing sign in the restroom.
|
06/30/2014 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed the slicer was soiled with dried encrusted food debris (per the kitchen manager, the slicer was used the night before/had not been used today).
Correction: Clean the slicer.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of a handwashing sign in the male restroom.
Correction: Supply a handwashing sign in restrooms used by foodservice personnel.
|
12/11/2013 | Risk Factor | |
I spoke to the manager about a complaint concerning the dumpster area. The dumpster is leaking and not on a pad. I got the number for the management company since the dumpster is for the whole shopping center.
No violation noted during this evaluation. | 08/23/2013 | Complaint | |
Gloves worn. Annual permit inspection.
- Utensils - In-Use - Between-Use Storage
Observation: Found knives stuck between equipment.
Correction: In use utensils to be stored properly.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Sanitizer not present in storage container.
Correction: Wet towels to be in sanitizer solution. Solution was changed.
- Warewashing Machines, Flow Pressure Device
Observation: Found pressure gauge broken.
Correction: Repair gauge to dishmachine for final rinse reading.
- Equipment - Good Repair and Proper Adjustment
Observation: Found door gaskets damaged.
Correction: Equipment to be in good working condition.
- Critical: Warewashing - Manual Warewashing Equipment, Hot Water Sanitization Temperatures* (corrected on site)
Observation: Found dishmachine not reaching final rinse temperature (tape - white). Temperature gauge not in working order.
Correction: All hot sanitizer temperature to be at or above 180 degrees (wash in dishmachine, sanitize in 3 compartment sink using Quat sanitizer at 200+ ppm).
- Floors, Walls, and Ceilings - Cleanability
Observation: Found ceiling tiles damaged, not tight in grid. Ceiling and walls need cleaning.
Correction: Repair. Clean.
|
07/11/2013 | Routine | |
No critical violations noted.
No violation noted during this evaluation. | 02/04/2013 | Risk Factor | |
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