| No violation noted during this evaluation. | 03/16/2016 | Risk Factor | |
| No violation noted during this evaluation. | 11/16/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced melon and heavy cream observed cold holding at improper temperature in the glass door reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/23/2015 | Risk Factor | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Bulk flour and sugar food container observed unlabeled.
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 - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the, burgers, eggs and tuna that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit (for bar sink) and chlorine test kit (for automatic dishwasher) so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting boards attached to the food prep reach in refrigerators in the kitchen are heavily scratched and scored. The food contact surfaces are no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris.
- Exterior surface of Glass Door Reach in Refrigerator in the kitchen.
- Bottom shelf of table holding condiments in the kitchen.
- Side exterior surfaces of the grill and deep fat fryer.
- Interior of Deep Fat Fryer cabinet.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Ceiling in the kitchen and dry storage room is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout the kitchen have an accumulation of grime and debris in hard-to-reach places (under and behind equipment and at floor/wall junctures).
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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04/01/2015 | Routine | |
| No violation noted during this evaluation. | 11/18/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Capers and liquid eggs in the glass door reach in and cheese and tuna salad in Food Prep reach in refrigerators obseved at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs or hamburgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. All items which are raw or undercooked need to be asterisked on the menu. The bottom of each page must contain: " * These food items may be served cooked to order: Consuming raw or undercooked (meat or eggs) may cause foodborne illness, especially if you have certain medical conditions.
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07/22/2014 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the upright freezer in the dry storage room is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Holster of soda nozzle at bar
- Interior and exterior of small condiment reach in refrigerator.
- Wire shelving unit with clean dishes.
- Top shelf above food prep reach in refrigerator.
- Exterior of chest freezer
- Door gasket of upright freezer.
- Cabinet under deep fat fryer.
- Side of Low Boy reach in freezer next to deep fat fryer.
- Interior of automatic dishwasher.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light tubes in florescent light fixture in the kitchen is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or install plastic protective sleeves to light tubes to protect them from breakage.
- Physical Facilities in Good Repair
Observation: Coving missing at handwashing station, light shield missing for light fixture in kitchen.
Correction: Replace coving and light shield. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors (especially under and behind equipment and at floor/wall junctures) walls and ceiling through out the kitchen have an accumulation of grime and debris.
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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04/01/2014 | Routine | |
| No violation noted during this evaluation. | 12/05/2013 | Risk Factor | |
| No violation noted during this evaluation. | 07/11/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Raw Tuna and Heavy Cream observed cold holding at improper temperature in the glass door reach in refrigerator.
Correction: Adjust the thermostat to ensure cold food is maintained at 41°F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelf at the tea station is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Resurface the shelf to present a smooth impervious and easily cleanable surface. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Food prep reach in refrigerator #1 was observed in a condition that prevents necessary maintenance and easy cleaning: back panel is missing.
Correction: Replace the back panel or fabricate on which will prevent an accumulation of dust and/or food debris per Part IV, Article 1 and 2 of this chapter. If unable to repair the food prep reach in refrigerator. replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Side surfaces of Ice machine
- Side surfaces of the grill
- Door gasket of Frigidaire reach in 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: Floors and walls through out the facility, especially behind and under equipment and at floor wall junctures have an accumulation of grime and or debris.
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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04/09/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin (shelled eggs) stored over ready-to-eat (RTE) food in the walk in refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw tuna and raw fish cold holding at improper temperature in the glass door reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/08/2013 | Risk Factor | |
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