- Physical Facilities in Good Repair (repeated violation)
Observation: Walls (Missing or peeling paint), floors (missing or damaged floor tiles) and ceiling tiles (missing or damaged tiles) are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/06/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the salad bar. (Dry condiments)
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: back of stove, plate rack, fans, dining room chairs, can opener and can opener mount
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean plates and bowls were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor next to fryer (missing tiles), Wall by 3 compartment sink (exposed dry wall) and floor in walk in (missing / damaged tiles) are not maintained in good repair
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: Wall beside fryer, doors to dining room and floor under oven noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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07/16/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk in refrigeration unit. (Eggs stored over tomatoes)
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. (Salt scoop stored with handle in contact with salt)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. (Containers of food stored on floor in dry storage area);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the floor under oven is not nonabsorbent, and/or smooth. (Cardboard on floor under oven)
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener, pot rack, wire plate rack
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall behind three compartment sink is not maintained in good repair (Peeling paint)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Hood system, Floor under oven and large fyer noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of maintenance chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Air freshener stored next to food in dry storage area)
Correction: Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located on prep table.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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04/10/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The prep area staff are drinking from an uncovered container in the food preparation area.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food on the buffet line. (Soup container left uncovered)
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: plate rack next to prep refrigerator, sides of table top fryers
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates on the buffet line were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. (To go containers not inverted)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair
Observation: Paint peeling on exhaust hood duct work over table top fryers
Correction: Repair the peeling paint on the duct work.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall between table top fryers and grill has exposed bare wood, creating a surface that is not smooth, easy to clean and non absorbent
Correction: Paint the wall to create a surface that is smooth, easy to clean and non-absorbent.
- Physical Facilities in Good Repair
Observation: Damaged floor tiles throughout the prep area.
Correction: Repair or replace the damaged floor tiles.
- Physical Facilities in Good Repair
Observation: Missing floor tiles under dish machine and dish sink.
Correction: Replace the missing floor tiles, to protect subfloor from water damage.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall over three compartment sink has area of exposed drywall, creating a surface that is no longer smooth, easy to clean and non-absorbent
Correction: Paint the wall to create a surface that is smooth, easy to clean and non-absorbent.
- Physical Facilities in Good Repair
Observation: Duct tape used to fix floor drain in men's restroom, creating a surface that is no longer smooth and easy to clean.
Correction: Remove the duct tape from the floor drain to create a surface that is smooth and easy to clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall behind the service sink, floors under fixed equipment and door leading from prep area to storage room in the prep area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/22/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the service area. (Lemons)
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (Eggs stored over beverages)
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. (Ice scoop stored in ice machine with handle in the ice)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods (cakes) in the walk in refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: wire shelving, box fan
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall behind three compartment sink (peeling paint and exposed drywall) and wall by small fryers (exposed bare wood) is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wire shelving and compressor in the walk in cooler noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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09/25/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (Eggs over soup and pie)
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. (Stored in solution with improper sanitizer solution)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the foods that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Oven, can opener, table fan, fryers
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in prep area is not smooth and easily cleanable. (Peeling paint on wall by three compartment sink and bare wood on wall behind microwave.)
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles missing or damaged
Correction: Repair or replace the missing and damaged floor tiles
- Physical Facilities in Good Repair
Observation: Ceiling tiles damaged
Correction: Repair or replace the damaged ceiling tiles
- Physical Facilities in Good Repair
Observation: Floor covering in walk in cooler damaged
Correction: Repair or replace the floor covering in the walk in cooler
- Physical Facilities in Good Repair
Observation: Bottom shelf of prep table rusted.
Correction: Repair the shelf of the prep table so it is no longer rusted
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall by large fryer, shelf over three compartment sink and wall behind small fryers in the prep area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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06/26/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. (Salt scoop stored with handle in product)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: In the food with their handles above the top of the food and the container.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (Buckets of chicken stored on floor of walk in cooler);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Gasket of mini fridge in service area, Fryer station, Grill area, Oven (inside and out), can opener and Grate on prep refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Duct tape being used to keep non-functioning refrigerator closed, which is not smooth, easy to clean and non absorbent
Correction: Use a method to secure the refrigerator that will create a surface that is smooth, easy to clean and non absorbent
- Physical Facilities in Good Repair
Observation: Duct tape being used to repair floor drain in men's room, which is not smooth, easy to clean and non absorbent
Correction: Remove the duct tape and repair floor drain in a manner that creates a surface that is smooth, easy to clean and non absorbent
- Physical Facilities in Good Repair
Observation: Lights in ladies room are not working properly, creating a dark environment
Correction: Replace the bulbs in the ladies room
- Physical Facilities in Good Repair
Observation: Floor in prep area has damaged tiles and missing tiles under the dish sink
Correction: Repair or replace the floor tiles
- Physical Facilities in Good Repair
Observation: Wall behind microwave is constructed of bare wood products, which is not smooth, easy to clean and non absorbent
Correction: Repair the wall to create a surface that is smooth, easy to clean and non absorbent
- Physical Facilities in Good Repair
Observation: Sheet rock throughout facility has outer layer of paint missing, creating a surface that is no longer smooth, easy to clean and non absorbent
Correction: Repaint the walls where paint is missing
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls throughout the facility noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/11/2014 | Routine | |
| No violation noted during this evaluation. | 12/12/2013 | Risk Factor | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Fans, wire shelving and Walk In Cooler Shelving
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Three Compartment sink, Hand Washing sink and urinals in men's restroom not sealed to the wall
Correction: Seal the fixtures to the wall to prevent water damage.
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08/08/2013 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) foods in the refrigerator, the food should have been discarded six (6) days ago. (Food dated 4/14/13)
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. (Operator discarded foods)
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04/26/2013 | Risk Factor | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Clean tableware was observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: Ceiling tiles in dining room are damaged
Correction: Replace the damaged ceiling tiles
- Physical Facilities in Good Repair
Observation: Walls of waitress station has areas that are not smooth and non absorbent
Correction: Repair the wall so that it is smooth and non absorbent.
- Physical Facilities in Good Repair
Observation: Floor of walk in in need of repair
Correction: Repair the floor of the walk in
- Physical Facilities in Good Repair
Observation: Missing and broken floor tiles in the prep area
Correction: Repair and replace the broken and missing floor tiles
- Physical Facilities in Good Repair
Observation: Sinks in restrooms not sealed to the walls.
Correction: Seal the sinks to prevent water damage
- Physical Facilities in Good Repair
Observation: Sewer line clean outs are damaged
Correction: Repair or replace the clean outs
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in prep area, Walk In Cooler condenser fan and ceiling, Walls of waitress station over tea urns, heating, air conditioning vents and exhaust hood over oven and fryer noted to be in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Personal items are being stored in the prep area. (Employee purses, etc.)
Correction: Store personal items in a place designated for such use.
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01/10/2013 | Routine | |
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