- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed humus and other TCS foods at 57-60°F in the top and bottom of the salad unit.
Correction: TCS foods must be maintained at 41 or less at all times. Products were iced and repairman called.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Hamburgers which can be cooked to order (rare - medium rare) were not disclosed on the menu. A reminder is present but is not tied to any menu items.
Correction: Provide disclaimers for all items that can be ordered under proper cook temperatures.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed shelving rusty and/or plastic coating missing in the prep units, walk-in and dry storage.
Correction: Refinish or replace. On order.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. On order.
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03/16/2016 | Follow-up | |
- Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Cutting lemons and adding cheese on expo line.
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. Employee cutting lemons put on gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed chicken salad, hard boiled eggs and other TCS foods at 57-60°F in the top of the salad unit. Also, sliced tomatoes were out at room temperature at the grill station, temperature of the tomatoes was 57°F.
Correction: TCS foods must be maintained at 41 or less at all times.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Hamburgers which can be cooked to order (rare - medium rare) were not disclosed on the menu. A reminder is present but is not tied to any menu items.
Correction: Provide disclaimers for all items that can be ordered under proper cook temperatures.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed shelving rusty and/or plastic coating missing in the prep units, walk-in and dry storage.
Correction: Refinish or replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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02/25/2016 | Routine | |
Note: Watch cooling of pulled pork (in a deep container in a layer of fat in walk in cooler). The cover and layer of fat will insulate the pork making it difficult to cool quickly.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee return trash can from outside then fail to wash hands before putting on gloves to return to work.
Correction: Employees must wash hands before returning from outside and when changing tasks.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee drink from an uncovered cup with gloved hands then fail to change gloves or wash hands before returning to work.
Correction: Employee drinks must have a lid and straw.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41F: salmon 58, chicken 52, chicken 47, steak 47 (prep)
Correction: chicken salad 70, tuna salad 56 (salad prep)
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08/28/2015 | Risk Factor | |
Permit issued.
- Cooling Methods (repeated violation)
Observation: Observed deep containers, very full of hot chili and beans set on counter to cool.
Correction: Separate into smaller portions/containers - recommend shallow pans, then use an ice bath and/or wand to facilitate cooling.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Stained/scarred cutting boards on prep units at line.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Shelves in walk in cooler need cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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04/29/2015 | Follow-up | |
Note: Homemade ice cream may not be called ice cream on the menu.
Good handwashing and glove changing observed.
Follow up needed for permit renewal. Please call when ready.
- Utensils - In-Use - Between-Use Storage
Observation: Observed knives stored in standing water in a bucket on the floor at the cook line.
Correction: Store utensils on clean dry surface, under running water, or in water over 135F.
- Critical: Cooling*
Observation: Observed sauteed mushrooms and onions still at 86F and 83 after more than two hours.
Correction: Keep hot at >135F or cool to 70 in 2 hours then to 41 in 4 hours.
- Cooling Methods
Observation: Observed deep containers, very full of hot chili and beans set on counter to cool.
Correction: Separate into smaller portions/containers - recommend shallow pans, then use an ice bath and/or wand to facilitate cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41F: cheese next to soup station at 57F, ranch (45F), remoulade (45F) at dressing station.
Correction: Ensure that there is sufficient ice/water to maintain contact with pans to maintain food at <41F.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Stained/scarred cutting boards on prep units at line.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: sides of line equipment and wheel wells, shelves and fan guard in walk in cooler, inside and shelves of prep units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: No light shield on fixture over dishmachine.
Correction: Shield all overhead lights.
- Physical Facilities in Good Repair
Observation: Observed in disrepair: floor tiles under dishmachine, stained ceiling tiles, missing ceiling tiles, damaged upper wall along FRP/drywall junction at dishmachine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed facility in need of detail cleaning, especially: floors under fryers, ceiling vents are dusty, dried tomato seeds encrusted on outlet by slicer, walk in cooler walls are dusty.
Correction: Clean facility thoroughly and regularly.
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02/12/2015 | Routine | |
Note: Check sanitizer level at dishmachine daily before use. Watch cooling (chili, beans) - recommend using ice bath with stirring to cool more quickly.
- Critical: Cooling* (corrected on site)
Observation: Observed bbq made yesterday still at 45F in the center of the pan.
Correction: Separate foods into shallow pans to facilitate cooling. Cool from 135F to 70F in 2 hours then to 41F in 4 additional hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed above 41F: food in salad prep top - hummus 43-44F, boiled eggs 45F
Correction: salad dressings on ice - ranch 48F, remoulade 44F.
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09/15/2014 | Risk Factor | |
No critical violations noted.
- Utensils - In-Use - Between-Use Storage
Observation: Observed the bulk ice machine scooper down in the ice.
Correction: Store the scooper in ice with the handle upward/clean and sanitized container/surface.
- Thawing
Observation: Observed a large lexan of frozen salmon thawing in water at the rear sink.
Correction: Thaw foods underneath cold running water 70 degrees or below, in the refrigerator, or in the microwave oven.
- Equipment - Cutting Surfaces
Observation: Observed badly scarred cutting boards on the cook line.
Correction: Resurface or purchase new boards.
- Non-Food Contact Surfaces
Observation: Observed the exterior of the bulk food containers on the cook line are soiled with dried, encrusted food debris. Observed the bread drawers/tracks are badly soiled.
Correction: Clean the outside of the containers. Clean the drawer/tracks.
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04/21/2014 | Routine | |
This is a reinspection for the proper operability/temperature requirement of the cook line cold table. This violation has been abated.
No violation noted during this evaluation. | 02/06/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed the temperature of foods on the cold table closest to the wall exceeded 41 degrees (chicken salad 54 degrees, ham 60 degrees, turkey 53 degrees)
Correction: should be 41 degrees or below. Per employee, these foods have been on the unit 3 hours. The ambient air temperature is 53 degrees.
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of a handwashing sign in the female restroom.
Correction: Supply a handwashing sign in the restroom.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed spray bottles of purple liquid/yellow liquid with no identification labeling (kitchen).
Correction: Label all toxic items.
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02/03/2014 | Risk Factor | |
All previously cited violations have been corrected: 470, 570, 1570, 1550, 2510, 2150). Good work on replacing floor tiles. Annual permit issued.
No violation noted during this evaluation. | 04/29/2013 | Follow-up | |
57.9 foot candles of lighting at cook line
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed shelled eggs stored adjacent to/touching broccoli/herbs.
Correction: Store eggs below produce/ready to eat foods.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wiping cloths being stored on counter in the kitchen.
Correction: Store wiping cloths in a sanitizing solution in between uses.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a torn refrigeration door gasket to the cook line low boy refrigeration unit that is adjacent to the wall.
Correction: Replace the gasket.
- Equipment - Cutting Surfaces
Observation: Observed badly scarred cutting boards on the cook line/prep line.
Correction: Resurface/replace the boards.
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed the tile (floor) is badly torn throughout the kitchen.
Correction: Repair/replace the floor tile.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the flooring underneath/around the cook line equipment is in need of cleaning.
Correction: Clean the flooring.
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03/26/2013 | Routine | |
- Critical: Hands - When to Wash*
Observation: Observed the dishwasher handling dirty dishes then clean dishes.
Correction: Wash hands after handling dirty dishes and before clean dishes.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Observed spray bottles throughout the kitchen (mop sink area storage rack/handsink) not labeled.
Correction: Label all toxic items.
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12/20/2012 | Risk Factor | |
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