Overall, the facility is well maintained and in compliance with food regulations. The operator is reminded to post CFM certificate(s) for public view.
- Exceptions (repeated violation)
Observation: No public entrance into a non-smoking area of the restaurant.
Correction: Provide at least one public entrance into the non-smoking area of the restaurant.
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09/28/2015 | Routine | |
- Exceptions
Observation: No public entrance into a non-smoking area of the restaurant.
Correction: Provide at least one public entrance into the non-smoking area of the restaurant.
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03/02/2015 | Routine | |
| No violation noted during this evaluation. | 08/06/2014 | Risk Factor | |
| No violation noted during this evaluation. | 01/14/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use.
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.
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07/08/2013 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken salad in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Exceptions (repeated violation)
Observation: No public entrance into a non-smoking area of the restaurant.
Correction: Provide at least one public entrance into the non-smoking area of the restaurant.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Knives were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the knives to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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12/18/2012 | Routine | |
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