Permit Issued.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed floor tiles broken under the grill.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Must be done by Sept. 1, 2016.
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04/01/2016 | Follow-up | |
- Equipment - Good Repair and Proper Adjustment
Observation: Observed rusty shelves in the walk-in cooler.
Correction: Refinish.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed floor tiles broken under the grill.
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: Observed grease on the floor under the grill and food debris on the wall around the dish area.
Correction: Clean.
- Maintenance Tools - Storing Maintenance Tools
Observation: Dusting equipment was observed stored directly above the slicer and the 3 compartment sink.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
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02/03/2016 | Routine | |
Note: Watch cooling practices (deep containers of potatoes set to cool in refrigerators).
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed fried chicken (115-125F) and baked chicken (125F) in steam table below 135F.
Correction: Maintain all hot TCS food at >135F or use 4 hour hold time (then discard).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed banana pudding in dessert case at 48F.
Correction: Move to cooler case (with pies) or keep in back refrigerator. Maintain at <41F.
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06/17/2015 | Risk Factor | |
The fill spout has been fixed at the bain marie and is no longer leaking on grits. Floors have been cleaned.
Area under line equipment, floor under line, and hood filters still need detail cleaning.
Ok for permit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed in disrepair: rusty shelves in walk in cooler, duct tape on soda machine, doors of sliding glass door cooler, wood under microwaves is not cleanable.
Correction: Repair or replace equipment. Paint or seal wood under microwaves.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed in need of cleaning: undersides of equipment and shelves, line equipment, shelf under line equipment, hood filters, fan guards in walk in cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed hand sink basin is slow to drain.
Correction: Repair.
- Lighting, Intensity (repeated violation)
Observation: No working light in the walk in cooler.
Correction: Work order in for repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed damaged floor tiles in food prep area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/11/2015 | Follow-up | |
Follow-up needed to check after power wash scheduled this weekend.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed grits in the hot line unprotected from fill spout that is dripping.
Correction: Keep grits covered or protected from contamination and repair spout to eliminate drip.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed in disrepair: rusty shelves in walk in cooler, duct tape on soda machine, doors of sliding glass door cooler, wood under microwaves is not cleanable.
Correction: Repair or replace equipment. Paint or seal wood under microwaves.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: undersides of equipment and shelves, line equipment, shelf under line equipment, hood filters, fan guards in walk in cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Observed hand sink basin is slow to drain.
Correction: Repair.
- Lighting, Intensity (repeated violation)
Observation: No working light in the walk in cooler.
Correction: Work order in for repair.
- Physical Facilities in Good Repair
Observation: Observed damaged floor tiles in food prep area.
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 under line equipment need cleaning.
Correction: Clean regularly (power wash scheduled for this weekend).
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02/03/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed the meat slicer is soiled with dried encrusted food debris.
Correction: Clean the slicer.
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08/27/2014 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed a partially eaten sandwich on the meat slicer.
Correction: Do not eat in the food prep area/place eaten foods on equipment. Wash, rinse, sanitize slicer surface. Removed and sanitized area.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Observed wet wiping cloths on counters.
Correction: Store cloths in a sanitizing solution in between uses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed foods on steam table below 135 degrees - hot foods (potatoes 107 degrees, macaroni & cheese 118 degrees, fried chicken 113 degrees).
Correction: Hot foods must be kept at 135 degrees or above. Per cook, someone turned the temperature down on the unit (1 hour). Unit turned back up.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed foods in refrigeration units with no date marking (deli meats, mashed potatoes, etc.)
Correction: Supply date marking on foods prepared/held for 24 hours or more.
- Lighting, Intensity
Observation: Observed an inoperable light bulb in the walk-in vault.
Correction: Replace the light bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed dirty flooring underneath equipment.
Correction: Clean the flooring.
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04/15/2014 | Routine | |
No critical violations noted.
No violation noted during this evaluation. | 11/18/2013 | Risk Factor | |
No critical violations noted. 19.71 foot candles of lighting in walk-in.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wiping cloths on the counters/prep tables.
Correction: Keep the wiping cloths in a sanitizing solution in between uses.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed broken floor tiles in the food prep area.
Correction: Replace the tiles.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed rusty shelving in the walk-in vault.
Correction: Clean the shelving.
- Lighting, Intensity
Observation: Observed 45 foot candles of lighting on the cook line
Correction: should have a minimum of 50 foot candles.
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03/21/2013 | Routine | |
No critical violations noted.
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels at the service area handsink.
Correction: Supply paper towels at the handsink.
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01/14/2013 | Risk Factor | |
Reach-in display unit with eclairs in it (only TCS food) is 42.5 degrees. PIC moved eclairs to middle display unit currently at 41.2 degrees. Monitor refrigerator temperatures and make sure TCS food is held 41 degrees or less. Annual permit issued.
No violation noted during this evaluation. | 05/31/2012 | Follow-up | |
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