- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: slicer.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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10/05/2015 | Routine | |
| No violation noted during this evaluation. | 02/24/2015 | Routine | |
| No violation noted during this evaluation. | 09/25/2014 | Routine | |
Walk in maintained and cold holding at 41*F.
No violation noted during this evaluation. | 07/31/2014 | Follow-up | |
- Critical: Cooling* (corrected on site)
Observation: Sausage noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Walk in cooler cold holding at 51*F. Eggs, pork, hot dogs, butter and milk cold holding at 51*f.
Correction: Maintain walk in cooler to cold hold at or below 41*F. Food was relocated to cooler cold holding below 41*F until repairs are made.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: No hot water at hand sink at wait station.
Correction: Repair hand sink to provide hot water.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the food prep hand sink.
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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07/11/2014 | Routine | |
Good job on general cleanliness.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Prime rib sauce molding in walk in.
Correction: Discard molding foods.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Slicer has food debris from previous use.
Correction: Sanitize slicer after use.
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04/11/2014 | Routine | |
| No violation noted during this evaluation. | 01/07/2014 | Routine | |
| No violation noted during this evaluation. | 09/27/2013 | Routine | |
Previous violations from follow up on July 30, 2013 have been corrected.
No violation noted during this evaluation. | 08/07/2013 | Follow-up | |
Discussed with management that any kitchen layout changes may require plan review, to contact our office if any changes are planned. Notify health department when violations shown above are corrected.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Mechanical dishwasher not dispensing sanitizer(clorine).
Correction: Maintain dishwasher to allow sanitizer to be dispensed properly. Use 3 compartment sink to sanitize until dishwasher is repaired.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Hot water not available at hand sink next to Coke cooler.
Correction: Repair hand sink.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory near pizza prep area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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07/30/2013 | Follow-up | |
- 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 - Safe and Unadulterated* (corrected on site)
Observation: Pineapples and artichoke, are spoiled..
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw beef and shell eggs stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Potateos hot holding at 130*F.
Correction: Hot hold foods at 135*F or higher. Also provided time control documents and explained how time as public health control for food safety can be used rather than hot holding.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Mechanical dishwasher not dispensing sanitizer(clorine).
Correction: Maintain dishwasher to allow sanitizer to be dispensed properly.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Hot water not available at hand sink next to Coke cooler.
Correction: Repair hand sink.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory near pizza prep area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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07/23/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee eating in kitchen area.
Correction: Employees shall not eat in food prep areas.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Steak, gravy, potatoes in walk in refrigerator not cold holding at or below 41*F.
Correction: Relocate food to refrigeration unit that can cold hold food at or below 41*F. Repair and/or maintain walk in refrigrator.
- Water Distribution, Delivery, and Retention System
Observation: Hot water not available at some fixtures.
Correction: Maintain plumbing to provide hot water.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: No hot water available at 2 hand sinks and bar sink.
Correction: Steam mixing valves are not allowed for provision of warm water to the handwashing sink shall be capable of providing an adequate flow of water at 100°F and above.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floors and walls have gaps.
Correction: Seal floor and wall junctures .
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair
Observation: Warming unit that does not work is in kitchen area.
Correction: Remove equipment that is not working and no longer used.
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04/25/2013 | Routine | |
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