very clean facility, dish machine sanitizing @100 ppm wash temp 120, work on cooling practices, keep above items corrected
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The food employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. raw shell eggs and raw chicken stored over drinks in the walk in cooler
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: chicken wings cold holding at improper temperatures most likely due to improper cooling methods
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with pizza by the slice
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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01/27/2016 | Routine | |
-3670- Health Department Permit is expired. Submit application and fee for new permit to the LCHD within 10 days.
Quat sanitizer in 3-vat sink measured at 100 ppm.
Chlorine concentration in dish machine measured at 50 ppm.
Burgers are all served fully cooked to at least 155 F for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several foods in top of the sadwich prep cooler were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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10/20/2015 | Routine | |
Received a complaint on 10/9/2015 that a mother and her daughter both became sick after eating a steak and cheese sub.
I conducted a routine inspection. The only violation I found that could contribute to a possible foodborne illness was some foods in the sandwich prep cooler that were at improper cold holding temperatures. I informed the person in charge that all potentially hazardous foods must be held at 41 F or below.
No other complaints have been received. I can not confirm customers' illnesses were a result of eating at this establishment.
No violation noted during this evaluation. | 10/20/2015 | Complaint | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils in that one open glass of drink observed on meat slicer in food prep area.
Correction: Operator voluntarily discarded said drink. Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit in that raw hamburger patties observed stored above cooked chicken wings.
Correction: Operator voluntarily relocated said food such that the raw meat product was placed below the cooked ready to eat food. Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) meat lasagna held in the 2 door low boy refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Operator voluntarily discarded said food.
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12/18/2014 | Routine | |
Permit approved.
No violation noted during this evaluation. | 09/23/2014 | Follow-up | |
All cold holding units registered functioning at adequate temperature.
Dishwasher functioning adequately. Test strips for measuring sanitizer level provided.
Reinspection upon providing running hot water.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks throughout the establishment 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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at lavatory used by food employees in front food service area.
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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09/22/2014 | Pre-Opening | |
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