Excellent operation.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: white cuttin board.
Correction: Clean and sanitize these surfaces for food contact.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist nfor drain/fruit flies.
Correction: Have Ehrlich eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Pests-Controlling Pests*
Observation: Glue boards are not monitored properly.
Correction: Have Ehrich monitor glue boards biweekly.Date the glue boards w/ the date of inspection.
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10/28/2015 | Routine | |
Needs improvements. Raul Garcia, assistant chef accompanied the health inspector. The chef was not present.l
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands after sticking his fingers in his mouth.
Correction: Instruct food employees to wash their hands after sticking their fingers in their mouth.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken on the grill at 106 F an improper temperature.
Correction: Rapidly reheat the chicken to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) food in the refrigerator, the food should have been discarded five days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Temperature Measuring Devices - Food
Observation: Not all refrigerators had thermometers.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use in all refrigerators.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Also the pressure gauge is not accurate.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. Also replace the pressure gauge.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the bar is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair . This creates stagnant water and is breeding flies. Increase the water pressure on the hot water line.
- Pests - Controlling Pests*
Observation: Harborage conditions exist for flies.
Correction: Eliminate harborage conditions. Glue boards were saturated. Change glue boards more often. Relocate the fly trap at the bar exit as discussed.
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10/10/2014 | Routine | |
No deficiencies. Excellent operation !
No violation noted during this evaluation. | 03/18/2014 | Risk Factor | |
Needs improvements.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the wash racks are no longer cleanable.
Correction: Replace the wash racks to provide a contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Pressure Measuring Devices, Mechanical Warewashing Equipment
Observation: At the Bar, the pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not accurate.
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the fan guards in a refrigerator had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract microorganisms.
- Pests - Controlling Pests*
Observation: Two fly traps are located over food preparation areas.
Correction: Relocate the two fly traps as instructed
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10/24/2013 | Routine | |
No deficiencies. Best ever in sixteen years !
No violation noted during this evaluation. | 03/22/2013 | Risk Factor | |
RED FLAG : THE TWO JACKSON DISHWASHERS REPEATEDLY DO NOT COMPLY WITH THE FOOD CODE. SEE PREVIOUS REPORTS ALSO. DISHWASHING IS UNSATISFACTORY IN THIS FACILITY.
- Warewashing Equipment, Cleaning Frequency
Observation: The dish racks are limed up.
Correction: Delime the dishwashing racks.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The maximum temperature was 148 F in the Jackson dishwasher in the kitchen and 144 F in the Jackson dishwasher in the bar area. Both dishwashers require a MINIMUM 150 F.
These are repeat deficiencies from four months ago.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils. Contact Jackson dishwashing company again !
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine in the kitchen was broken i.e. not working.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. 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.
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10/18/2011 | Routine | |
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