Scott M Willis
exp. date - 4/19/17
#F-103128
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Several bottles of whiskey observed contaminated with several dead fruitflies in bar areas.
Correction: Operator volunatrily discarded said whiskey. Ensure food is safe and unadulterated.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) chicken with their bare hands.
Correction: Operator voluntarily discarded said food. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the food prep area. Said handwashing facility observed with only hot and cold running water.
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.Must provide hot and cold running water.
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10/22/2015 | Routine | |
Excellent date marking and food temperatures.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The Chef is tasting in area where they may contaminate food, clean equipment, utensils or other items needing protection in that chef observed tasting coleslaw in front kitchen (with active food preparation).
Correction: Provide a designated area where chef may taste so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands in that employee observed making orange juice with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Handwashing Signage/Handwashing Facilities
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.
- Critical: Animals - Prohibiting Animals*
Observation: Houseflies were noted in the establishment in food storage and server area.
Correction: Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals shed hair continuously and may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort.
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10/09/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food operator is drinking from an water bottle in the food preparation area.
Correction: Employees may drink from a closed beverage container with a straw 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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several temperature control for safety/ potentially hazardous food such as chicken, pasta, shrimp, were tested at a range of 42-45 degree F in low boy drawer refrigeration unit in front kitchen. As per the operator said unit were constantly being opened during lunch time.
Correction: Operator voluntarily relocated said food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Maintain cold holding of TCS/PHF at 41 degrees or less.
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12/13/2013 | Risk Factor | |
Noted good cooling methods-blast chill and ice bath
please monitor - overstocking food in drawer coolers (do not overstock or cover with wrap)
please evaluated dishwash process (1 vs 2 people) during lunch rush-discussed.
Risk Based inspection - no violations noted
No violation noted during this evaluation. | 03/27/2013 | Risk Factor | |
Complaint ACR# 28034. Illness after eating steak and fries on 3/25/2013 10pm.
Complaint inspection was done in conjunction with risk based inspection.
Facility is aware of complaint
No violation noted during this evaluation. | 03/27/2013 | Complaint | |
| No violation noted during this evaluation. | 12/14/2012 | Risk Factor | |
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