All violations were corrected.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the prep 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
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12/14/2015 | Risk Factor | |
Standardization Training Inspection with district standardization officer and EHS (CCP & NM)
No violation noted during this evaluation. | 08/04/2015 | Training | |
All critical violations were corrected today. New permit issued today.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) pasta 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Steak, chicken and other foods on cold-line above cook-line cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/30/2015 | Routine | |
No critical violations.
No violation noted during this evaluation. | 05/27/2015 | Risk Factor | |
No critical violations
No violation noted during this evaluation. | 01/14/2015 | Risk Factor | |
All violations were corrected.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: chicken hot holding at improper temperatures. On steam table at 125°F
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of different chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/21/2014 | Risk Factor | |
All violations were corrected. Permit expires end of August.
- Critical: Cooling* (corrected on site)
Observation: Pasta in WI cooler noted not being adequately cooled to prevent the growth of harmful bacteria. Was at 45-50F after 5 hours.
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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07/18/2014 | Routine | |
All violations were corrected today.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Spray bottles with Soy bean oil were not labeled.
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.
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01/09/2014 | Routine | |
All violations were corrected.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken @ 55°F cold holding at improper temperatures, pasta @ 64°F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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10/22/2013 | Routine | |
Pre-Opening inspection. Place looks good.
Need: no smoking signs installed at all the entrances, Need handwashing signs at all handsinks and bathrooms. Clean and sanitize all Food-Contact equipment before opening, and Clean all floors, walls, and tables before opening.
Will issue food permit after building CO is given.
No violation noted during this evaluation. | 09/11/2013 | Pre-Opening | |
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