The soiled slicer and the soiled ice slide were CORRECTED at this inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in compressor was observed in a state of disrepair and damaged. (freezes up and then has to be shut down to thaw).
Correction: Repair thewalk-in cooler 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 walk-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Kitchen slicer was not in use but dried foods wer observed around the ON / OFF switch and the back 1/2 of the slicer. Also, the white plastic slide tray of the ice machine was soiled with gunk / pink mold
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. Also, weekly, dry paper towel the slide tray of the ice machine to remove mold / gunk.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following items have accumulations of grime and debris
-fan guard in the walk-in
-dishmachine racks (heavy soil)
-wire rack shelving
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Papergoods in the outside store room were setting (cases) on the floor.
Correction: Store paper goods 6" above the floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor and wall area behind the cooks line equipment noted in need of cleaning. Also, the light cover in the far back area of the cooks line needs 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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03/21/2016 | Routine | |
| No violation noted during this evaluation. | 10/27/2015 | Risk Factor | |
| No violation noted during this evaluation. | 06/04/2015 | Risk Factor | |
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: The sign that notifies food employees to wash their hands is not posted.
Correction: Provide a sign/poster that is clearly visible to all employees
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01/27/2015 | Routine | |
Non risk factors were discussed with the PIC.
No violation noted during this evaluation. | 08/25/2014 | Risk Factor | |
Inspection for the health permit renewal. Permit was revalidated.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The glass front cooler (dairy / salad dressings) is missing a thermometor.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in door handle (needs to be replaced before it breaks off) was observed in a state of disrepair and damaged.
Correction: Repair the handle 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 handlereplace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quatarnary chemical test kit for triple sink in back and at the bar to ensure the sanitizing solution is maintained at the proper solution.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following items have accumulations of grime and debris:
-the plastic ice slide tray in the ice machine
-fan guards in the walk-in and in the rest rooms
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 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 (one restroom)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/11/2014 | Routine | |
No RISK violations.
No violation noted during this evaluation. | 11/22/2013 | Risk Factor | |
- 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. (fresh shell eggs stored over RTE foods in the walk-in. This was corrected with a sheet pan under the eggs and over the wire rack shelving.
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.
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06/13/2013 | Risk Factor | |
Inspection for the Health Permit renewal.
- Sewage - Other Liquid Wastes and Rainwater (corrected on site)
Observation: Mop water waste wasm not being properly disposed of.
Correction: Use the emplyees rest room toilet for mop water disposal.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor areas under the cooks line, ice machine, dishmachine areas 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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01/23/2013 | Routine | |
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