- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of cleaning chemical is 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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12/31/2015 | Routine | |
Owner discarded all food where neither time nor temperature were used. Documentation of repair of refrigeration unit must be provided. Discussed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Deli ham, egg patty, roast beef, turkey, bologna, tuna salad, chicken, salami, pepperoni and sliced tomatos cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Display refrigeration is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the equipment to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
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12/09/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna, guacamole and sliced tomatos are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Display refrigerator is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the equipment to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the front handwashing 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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06/27/2014 | Routine | |
Great job!
No violation noted during this evaluation. | 12/30/2013 | Routine | |
Observations discussed.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide quaternary sanitizer at proper concentration of 200-400 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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08/20/2013 | Routine | |
Employee illness reporting forms for all employees were available. Restaurant in excellent sanitary condition!
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: The thermometer in the low boy refrigerator is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Plumbing System Maintained in Good Repair
Observation: Atmospheric vacuum breaker at mop sink in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
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02/26/2013 | Routine | |
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