| No violation noted during this evaluation. | 03/07/2016 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the reach-in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
|
11/05/2015 | Routine | |
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
|
06/18/2015 | Risk Factor | |
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
|
02/19/2015 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Whole chickens noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Chickens were discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes, pastrami, chicken, tuna salad and ham 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the small reach-in refrigerator at the sushi station is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surfaces of the ovens are observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surfaces of the ovens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
|
10/14/2014 | Routine | |
| No violation noted during this evaluation. | 06/11/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surfaces of the oven and panini press are observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surfaces of the oven and panini press to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
|
02/12/2014 | Risk Factor | |
- Non-Food Contact Surfaces
Observation: Observed accumulation of grime on the door gaskets of the Traulsen refrigerator
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed accumulation of debris on the floor in the walk-in freezer.
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.
|
10/08/2013 | Routine | |
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
|
06/12/2013 | Risk Factor | |
| No violation noted during this evaluation. | 02/13/2013 | Risk Factor | |
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