Violations and inspection report were discussed with the PIC.
Food temperatures- very good.
Walk-ins were clean and well-organized.
Thank you for correcting violations during this inspection.
Paper liner on food prep cart near grill will be changed daily.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
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.
- 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: can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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03/14/2016 | Routine | |
Violations and inspection report were discussed with the PIC.
Hood and filters -Clean.
Walk-ins clean.
Thermometers were available in the warmest part of the
refrigeration units.
New condenser and compressor were installed
in the walk-in refrigerators.
Good food temperatures.
Will be closing on October 10, 2015.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Insect control device is located near food preparation areas where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
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09/01/2015 | Routine | |
Violations and inspection report were found during this inspection.
New cutting boards.
Kitchen walls and concrete floors were painted throughout. Very good!
New ice machine.
Hood and filters were clean.
Walk-ins were clean and well-organized.
Excellent.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. (Walk-in refrigerator);Elevate food storage onto approved shelving with minimum 6" legs or casters.
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03/23/2015 | Routine | |
Violations and inspection report were discussed with the PIC.
All violations were corrected for this inspection.
Several appliances were off, not in use and empty.
Very good job correcting violations when noted.
Thank you.
Restaurant will be closing in 10 days for the season.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surfacse of the shelves and food prep cart 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.
- 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: can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/07/2014 | Routine | |
No violations were found during this inspection.
Kitchen re-painted throughout.
Both mens' and womens' restrooms were fully renovted:
New handsinks, new toilets, new floor tiles, new counters, new doors with
self-closers installed.
Cookline equipment was moved so equipment could be cleaned behind.
Hood and filters- Clean.
New handwashing signs installed.
Dishwashing room: walls and floors were re-painted, added brighter lighting.
Replaced worn floor tiles in kitchen.
New ice machine to be added at a later date.
All foods were covered and elevated.
Excellent!
No violation noted during this evaluation. | 03/10/2014 | Routine | |
Attempted to inspect this establishment on this date
No violation noted during this evaluation. | 02/10/2014 | Other | |
All listed below are corrections made to previous
violations from the May 9, 2013 inspection:
Wet wiping cloths sanitizing bucket had correct 400 ppm of Cl2.
Thermometers were in all units and were conspicious.
Utensil drawers clean.
Jackets and personal effects removed from kitchen and storage area.
Single serve items sleeved and protected.
Clutter in back of restaurant removed.
Hood and filters - Clean and degreased.
Disposable gloves now available.
Paper towels now available.
1/2 and 1/2 creamers- refrigerated. (Below 40 degrees).
Ice machine cover replaced on sides of machine.
Plumber has repaired clogged outside drains- No standing water!
New dishwasher installed.
Sanitizing sol. conc. of NH3 - 200 ppm.
Excellent JOB!
No violation noted during this evaluation. | 05/29/2013 | Follow-up | |
Sauerkraut - 35 degrees.
1/2 and 1/2 creamers - 86 degrees.****
Creamers were removed from service and discarded voluntarily by the PIC.
All violations and inspection report was discussed with
the PIC and the cook.
All foods were covered.
Good food temperatures!
To returned in approx. 2 weeks per conversation with the PIC and the cook.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigeration units.
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
Observation: Ice machine cover missing and unit was observed in a state of disrepair and damaged.
Correction: Repair the ice machine unit and replace the cover to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the utensil drawer, hood and filters has accumulations of grime, grease, and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.(Plastic cups, trays, Etc. not stored in their plastic protective shelves.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen handwashing sink.
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
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Premises has accumulation of litter
Correction: Maintain the premise free of litter.
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05/09/2013 | Routine | |
Inspection report was discussed with the operator.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor in the walk in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Eggs on the cookline are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The screen is torn on the 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in the food prep area noted in need of cleaning.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter out back
Correction: Please clean and maintain the premise free of litter.
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02/14/2013 | Routine | |
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