This was a routine inspection. The facility as a whole was observed to be visibly cleaned. There were no visible signs of pest presence on premises observed during this visit.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Unmarked working bottles of poisonous and toxic cleaning solutions were not properly labeled with a common name.
Correction: Label all working containers and bottles of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse or unintentional use of these chemical solutions and materials.
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02/01/2016 | Routine | |
- Critical: Hot Water / Water Heater / Peak Demands Met (repeated violation)
Observation: The water heater serving the facility as a whole is not working.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Repair the hot water heater immediately. If it can no longer be repaired, a new commercial, approved water heater shall be installed to meet the peak hot water demands. The water heater shall be approved prior to installation.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from all handwashing sinks and other sinks located within the facility l was measured at a temperature less than 100°F. Observed temperature at all sinks was 69-F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Increase the temperature of the hot water at all hand washing sinks to a minimum of 100 -F.
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02/06/2015 | Follow-up | |
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The water heater serving the facility as a whole is not working.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Repair the hot water heater immediately. If it can no longer be repaired, a new commercial, approved water heater shall be installed to meet the peak hot water demands. The water heater shall be approved prior to installation.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from all handwashing sinks and other sinks located within the facility l was measured at a temperature less than 100°F. Observed temperature at all sinks was 69-F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Increase the temperature of the hot water at all hand washing sinks to a minimum of 100 -F.
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02/03/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
The kitchen is a serving kitchen only.
No violation noted during this evaluation. | 03/06/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection.
No violation noted during this evaluation. | 10/21/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection,
EHS discussed the use of temperature logs when food is received from prep kitchen.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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01/14/2013 | Risk Factor | |
| No violation noted during this evaluation. | 12/05/2012 | Pre-Opening | |
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