| No violation noted during this evaluation. | 11/16/2015 | Risk Factor | |
| No violation noted during this evaluation. | 05/27/2015 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: When changing gloves, after handling raw meat, without washing their hands.
Correction: Instruct food employees to was their hands after handling raw meats and before donning new gloves.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. (0 Parts Per Million, PPM. )
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. (50 - 100 PPM. ) Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- 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, grill, fryer, mixer, slicer, storage containers, ware washing machine, and speed cart.
Correction: Clean and maintain cleanliness of the equipment.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: The walls, in the mop room, were observed peeling, chipping, and with holes.
Correction: Repair the walls, so to be, smooth as easier to clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall, vents, and ceilings, in the kitchen, were noted in need of cleaning.
Correction: All floors, walls, vents, 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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02/12/2015 | Routine | |
| No violation noted during this evaluation. | 12/09/2014 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed donning gloves without washing their hands.
Correction: Instruct employess to wash their hands when donning gloves.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Foods hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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08/12/2014 | Risk Factor | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. ( 0 Parts Per Million, PPM, of Sanitizer.)
Correction: Repair the unit to restore chemical sanitization. (50- 100 PPM.) Verify the level of sanitizer and continually monitor by the use of test strips/kit.
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05/16/2014 | Risk Factor | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 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: oven, stove top, grill, fryer, splash grill, push carts, mixer, soup warmer, and slicer.
Correction: Clean and maintain cleanliness of the equipment.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located over cases of juice where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Physical Facilities in Good Repair
Observation: The walls, in the mop room, were observed peeling and chipping.
Correction: Repair the walls, so to be, smooth and easier to clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors, walls, and ceilings, throughout the facility, were 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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02/28/2014 | Routine | |
| No violation noted during this evaluation. | 12/12/2013 | Risk Factor | |
| No violation noted during this evaluation. | 08/13/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard foods held above 41 F for over 4 hours.
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05/14/2013 | Risk Factor | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) food in the refrigerator, the food should have been discarded 1 day ago.
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.
- 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: fryer, steamer, ingredient bins, slicer, ware washing machine, mixer, steam tables, exhaust hood and filter system.
Correction: Clean and maintain cleanliness of the equipment.
- Physical Facilities in Good Repair
Observation: Wall tiles, throughout the facility, were observed missing.
Correction: Replace the missing tiles.
- Physical Facilities in Good Repair
Observation: Walls and ceilings, throughout the facility, were observed peeling and chipping.
Correction: Repair the walls and ceilings to be smooth and easier to clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walls, vents, and ceilings, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, vents, 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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02/21/2013 | Routine | |
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