Next inspection is for permit check gaskets, ice machine top is rusty, light shields missing or end caps missing and ceiling above oven is dusty
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed a flat of eggs out at room temperature on the cook line.
Correction: Must be refrigerated or discarded after breakfast if time control is used.
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01/27/2016 | Risk Factor | |
Note: All refrigerators have visible thermometers except for salad prep unit - provide.Facility is very clean, well organized, and maintained.
Permit issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Gasket on prep cooler is in disrepair. Interior top of ice machine is rusty.
Correction: Repair and maintain equipment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed racks in dough cooler, fan guard in walk in cooler in need of cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Missing ceiling tiles in back storage area.
Correction: Maintain physical facilities in good repair.
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07/16/2015 | Routine | |
No risk factor violations noted at the time of inspection. NOTE: Watch cooling (grits). Deep pan, tightly covered placed while still very hot (115F) in the walk in cooler. Recommend separating into shallow pan, leaving uncovered and/or using an ice bath to cool quickly.
No violation noted during this evaluation. | 04/01/2015 | Risk Factor | |
No risk factor violations noted at the time of inspection. Glove use and handwashing observed. Good date marking.
No violation noted during this evaluation. | 11/24/2014 | Risk Factor | |
Good hand wash practices observed. Dish machine is not being used at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced ham in prep cooler is 45°F.
Correction: Other foods in cooler are 41°F - ham is in a plastic container inside of another container. PIC moved ham to metal pan and put inside unit (34°F) to quickly cool back down to <42°F. Do not "double pan" TCS foods in prep unit - use deep metal pans for TCS foods.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Tea urn nozzle has build up of residue inside it.
Correction: Nozzle was cleaned. Make sure tea urn nozzles are disassembled, cleaned and sanitized each night.
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08/08/2014 | Risk Factor | |
Dishmachine checked today - temp tape turned black. Marinara cooled overnight is 30°F. TCS food in walk-in cooler is 41°F or less.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Gasket on reach in cooler in grill area is damaged. Interior top of ice bin is rusty.
Correction: Replace gasket and refinish/remove rust from ice bin.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Reuse of cardboard boxes for food container. Gyro meat in reach in cooler in canned chicken box.
Correction: Do not reuse cardboard containers for food storage.
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05/21/2014 | Follow-up | |
Data logger results were printed and given to PIC. Walk in cooler temps are <42°F foods held in the unit overnight were 41° or below.
- Critical: Cooling*
Observation: Potatoes cooked last night and cooled overnight (>6 hours) are 47°F in walk in cooler.
Correction: PIC discarded potatoes. Cool TCS food from 135°F to <42°F in 6 hours or less AND cool from 135°F to <71°F in 2 hours or less. You must use your thermometer and check these cooling temperatures. Risk Control Plan for cooling discussed. PIC will document cooling temps until a follow-up inspection is done to verify long-term correction of this risk factor.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Gasket on reach in cooler in grill area is damaged. Interior top of ice bin is rusty.
Correction: Replace gasket and refinish/remove rust from ice bin.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Reuse of cardboard boxes for food container. Gyro meat in reach in cooler in canned chicken box.
Correction: Do not reuse cardboard containers for food storage.
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05/16/2014 | Follow-up | |
May 14, 2014 notes: Service tech was just leaving facility when I arrived. Thermometer in unit reads 39°F but food temps are still 44-46°F. PIC agreed to check food temps at 4:30PM today. If food temps aren't <42°F at that time, service tech will be called back and TCS foods held >6 hours >41°F will not be served.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS food >41F in walk in cooler (WIC) and small prep cooler.
Correction: Service tech was called. PIC moved the TCS food from the prep cooler to another unit. We discussed the risks of foodborne illness from consuming TCS foods that have been held >41°F for more than 6 hours. Foods held >6 hours above 41°F must not be served. PIC reports that temp in unit was "colder" this morning but the temperature of the food wasn't measured. Placed data logger DL-20 in unit and will return to download data within a couple of days. Foods that were cooling <2 and 6 hours were moved to other units (chicken salad, pasta and sausage).
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Gasket on reach in cooler in grill area is damaged. Interior top of ice bin is rusty.
Correction: Replace gasket and refinish/remove rust from ice bin.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Reuse of cardboard boxes for food container. Gyro meat in reach in cooler in canned chicken box.
Correction: Do not reuse cardboard containers for food storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Package of single use containers on the floor in the pantry.
Correction: Store single use containers on shelves.
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05/14/2014 | Follow-up | |
Follow-up inspection needed to document WIC repair and operation <42°F and to check dishmachine temps (unit not in use today and takes >1 hour to heat up).
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoop handle in contact with the ice in the bin at the soda station.
Correction: Store ice scoop with handle up, out of the ice.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS food >41F in walk in cooler (WIC) and small prep cooler.
Correction: Service tech was called. PIC moved the TCS food from the prep cooler to another unit. We discussed the risks of foodborne illness from consuming TCS foods that have been held >41°F for more than 6 hours. Foods held >6 hours above 41°F must not be served. PIC reports that temp in unit was "colder" this morning but the temperature of the food wasn't measured. Placed data logger DL-20 in unit and will return to download data within a couple of days. Foods that were cooling <2 and 6 hours were moved to other units (chicken salad, pasta and sausage).
- Equipment - Good Repair and Proper Adjustment
Observation: Gasket on reach in cooler in grill area is damaged. Interior top of ice bin is rusty.
Correction: Replace gasket and refinish/remove rust from ice bin.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Reuse of cardboard boxes for food container. Gyro meat in reach in cooler in canned chicken box.
Correction: Do not reuse cardboard containers for food storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Package of single use containers on the floor in the pantry.
Correction: Store single use containers on shelves.
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05/13/2014 | Routine | |
| No violation noted during this evaluation. | 02/04/2014 | Risk Factor | |
| No violation noted during this evaluation. | 11/04/2013 | Risk Factor | |
Permit issued.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop handle in ice at bar.
Correction: Store with scoop handle out of ice.
- Temperature Measuring Devices
Observation: No thermometer in dessert refrigerator.
Correction: Provide thermometer.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Tea urn spigot not clean.
Correction: Corrected by cleaning - this needs to be taken apart and cleaned at least daily.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Rinse hose at dishwash sink hangs below sink flood rim and is not protected with backflow prevention device.
Correction: Either position hose so air gap of 2 times diameter of water supply inlet between water inlet and sink flood rim. Moved hose to create > air gap.
- Indoor Areas - Surface Characteristics
Observation: Ceiling tiles in back storage area are missing and 1 or more existing tiles are not smooth and easily cleanable.
Correction: Ceiling to be easily cleanable.
- Hand Drying Provision
Observation: No paper towels at bar handsink.
Correction: Provide disposable towels for employee hand drying.
- Handwashing Signage/Handwashing Facilities
Observation: No handwash sign at employee handsink at bar.
Correction: Provide sign.
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07/16/2013 | Routine | |
No risk factor violations observed today. Watch cooling practices - make sure cooked foods (lasagna, soups, sauces, etc.) cool from 135 to 41 degrees in 6 hours or less and cool to 70 degrees or less in 2 hours. Use your thermometer to verify process is working.
No violation noted during this evaluation. | 04/10/2013 | Risk Factor | |
- Critical: Cooling*
Observation: TCS foods cooked yesterday were >41 degrees in walk-in refrigerator today cooling >6 hours. Marinara in 10+ gallon container in walk-in refrigerator is still 47 degrees, minestrone soup is 45 degrees in walk-in refrigerator (2-3 gallon container).
Correction: Cool TCS foods from 135 to 41 degrees in 6 hours or less and from 135 to 70 degrees in 2 hours or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1.5 flats of raw shell eggs on counter at 57.8 degrees.
Correction: Corrected by returning to refrigeration <41 degrees. Do not keep TCS foods at room temperature.
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01/02/2013 | Risk Factor | |
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