Violations discussed for correction
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Long beard
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken sliced tomato/avocado 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.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the low boy
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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03/03/2016 | Routine | |
Service technician was contacted to service refrigeration units. Violations discussed for correction.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. (oil)
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Temperature controlled food in prep refrigerators 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen floors sticky and 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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11/18/2015 | Routine | |
No violations at today's inspection. Restaurant is in excellent sanitary condition! New permit Issued.
No violation noted during this evaluation. | 07/02/2015 | Routine | |
Observation discussed for correction. Kitchen and all areas of this restaurant are in very good sanitary condition!
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of a kitchen handsink has accumulations of soap build-up along the faucet base and faucet joints.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues and in order to protect the metal surfaces of the sink from corrosion.
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03/30/2015 | Routine | |
Observation discussed with manager. Establishment is in very good sanitary condition.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Labels are needed on the bins for individual portions of dry ingredients.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
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11/21/2014 | Routine | |
No violations at today's visit. Kitchen is in very good sanitary condition.
No violation noted during this evaluation. | 07/18/2014 | Routine | |
No violations
No violation noted during this evaluation. | 03/19/2014 | Routine | |
Observation discussed with manager. Overall kitchen is clean and in good condition.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall at the handsink, beside fruit prep, is 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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11/19/2013 | Routine | |
Observations discussed with manager.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed stored improperly.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor below the three compartment sink is 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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07/19/2013 | Routine | |
No violations. Kitchen appears very clean & orderly.
No violation noted during this evaluation. | 03/12/2013 | Routine | |
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