- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken breast, broccoli, marinara sauce, and raw hamburger are 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Right door to the True low-boy was observed in a state of disrepair and damaged.
Correction: Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood- contact surfaces: the outside glass door to the True reach-in refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/25/2016 | Routine | |
| No violation noted during this evaluation. | 10/30/2015 | Risk Factor | |
- 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 Hamburger food item 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the exterior panels of the two True Low-boy refrigerators has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/03/2015 | Routine | |
| No violation noted during this evaluation. | 08/27/2014 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin (shelled eggs) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the cabinet (interior) under the deep fat fryer has an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the kitchen (hard to reach places under and behind equipment) have a accumulation of grime and/or debris.
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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04/30/2014 | Routine | |
Facility is approved to operate.
- Equipment - Good Repair and Proper Adjustment
Observation: Hobart reach in refrigerator's bottom interior surface is deteriorated. which presents a condition that prevents necessary maintenance and easy cleaning.
Correction: Resurface the refrigerator's interior to restore it to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris.
- Cabinets under the deep fat fryers (2)
- Interior of Food Prep Reach in Refrigerator #1.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors throughout the kitchen (especially behind and under equipment and at floor/wall junctures and wall behind the stove has an accumulation of grime and debris.
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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02/20/2014 | Pre-Opening | |
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