- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Sanitizer over 400ppm in 3rd sink of 3 compartment sink
Correction: Water added to sink to decrease strength of sanitizer
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02/08/2016 | Routine | |
Restaurant in very good sanitary condition!
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Uncovered food in walk-in refrigerator.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
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08/18/2015 | Routine | |
Restaurant in very good sanitary condition!
- Equipment and Utensils - Good Repair and Calibration
Observation: Product scoop with plug missing from handle was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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04/22/2015 | Routine | |
Observation discussed with owner. Investigation on foodbone illness conducted.
No violation noted during this evaluation. | 12/19/2014 | Routine | |
Observations discussed with the manager. Permit Issued!
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. (coffee filters are not stored properly)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site) (repeated violation)
Observation: Employees are not using the dressing rooms, designated area or lockers provided. (aprons are not stored properly)
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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08/29/2014 | Routine | |
Restaurant in very good sanitary condition! PIC showed invoice for Pest Control Operator's treatment for ants. Ants not evident in restaurant at time of inspection.
- Jewelry - Prohibition (repeated violation)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
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05/05/2014 | Routine | |
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- 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.
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.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided. (personal clothing is stored on top of food items)
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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01/13/2014 | Routine | |
Employee illness reporting forms reviewed with PIC. Restaurant in very good sanitary condition!
- Handwashing Signage/Handwashing Facilities (repeated violation)
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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07/05/2013 | Routine | |
Employee illness reporting form discussed with PIC. Manager's certificate not available.
- Critical: Demonstration of Knowledge*
Observation: Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Employee Health* (corrected on site) (repeated violation)
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: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quat sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940(>400ppm)
Correction: Utilize only quats that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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01/24/2013 | Routine | |
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