| No violation noted during this evaluation. | 03/22/2016 | Risk Factor | |
Inspection for the renewal of the health permit.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the pipes behind the cooks line have accumulations of grime and debris. Also the white food storage bins in the walk-in need cleaning inside and outside.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Several ceiling tuibe lights are in need of replacement / repair and are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall behind the dish machine 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.
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11/18/2015 | Routine | |
| No violation noted during this evaluation. | 09/03/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage patties and breakfast potatoes hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. (oven to be used for hot holding)
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04/21/2015 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the cooks line deli top drawers is in poor repair. 1 saute pan is pitted. 1 strainer is dneted in several places (may cut fingers).
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications and replace the strainer and the pitted sautee pan..
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar 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
- Physical Facilities in Good Repair (repeated violation)
Observation: One cooksline ceiling light set is not maintained in good repair. Also the shelving in the upper banquet kitchen (non sealed pressed board) needs to be covered or sealed in some fahion.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: White wall tiles behind the upper banquet kitchen dish machine need cleaning. 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Correction:
- Critical: Toxics - Storage and Display on Retail Toxics* (corrected on site)
Observation: Containers of paint (sparay and can) and several bug spray containers were stored with cleaning supplies in the kitchen.
Correction: Containers of toxic items must be located in an area that is not above food, equipment, utensils, linens or single service items prevent contamination of these items.
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12/10/2014 | Routine | |
Missing glass pieces from the sneeze guards are on order.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the breakfast menu for eggs cooked to order.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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06/09/2014 | Risk Factor | |
Follow up inspection after the opening inspection.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: 2/11/14 @ 2:26 pm ECO LAB came and fixed the sanitizer. Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the the wall behind the dish machine and the cooler drawers along the cooks line (inside gaskets of drawers) have accumulations of grime and debris. (MOLD)
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Kitchen ceiling tube light is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/11/2014 | Routine | |
OK to operate. Change of hands. Lots of cosmetic work already completed. Steam cleaning, painting, decorating, and organizing.
No violation noted during this evaluation. | 10/30/2013 | Routine | |
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