- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Rice cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: The food container was overstocked
Correction: Provide additional food storage containers necessary to maintain food items at 41F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment
Observation: Accumulation of ice on interior surface of the walk-in freezer
Correction: Defrost freezer- maintain unit
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Accumulation of food residue and grime on surface of the food storage containers
Correction: Clean food storage containers/bins
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Accumulation of food residue on the floor surface inside the walk-in freezer
Correction: Clean floor surface
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03/25/2016 | Routine | |
The restaurant Ansul system had gone off on 2/7/15 over the friers, all food in the area of the grill that was exposed to the Ansul system had been discarded and the area had been cleaned by 2/8/15. The Ansul system has been repaired and replaced.
No violation noted during this evaluation. | 02/08/2015 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the meat cutting room is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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10/07/2014 | Routine | |
permit issued
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the meat cutting room is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the personal items preventing its use.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the meat cutting room.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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03/17/2014 | Routine | |
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) in the back prep. area 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.
- Light Bulbs Protective Shielding
Observation: Light bulbs front ine area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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12/16/2013 | Routine | |
- Equipment - Cutting Surfaces
Observation: The cutting boards in the kitchen 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.
- Physical Facilities in Good Repair
Observation: The wall by the back door is in need of repair. Repair the two hands in the kitchen that are not working properly
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/19/2013 | Routine | |
Standardization Training with district standardization officer(DB & CCP)
No violation noted during this evaluation. | 05/21/2013 | Training | |
- 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.
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02/20/2013 | Routine | |
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