Permit issued.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed several cutting boards heavily scored and discolored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed mold build-up inside the ice machine.
Correction: Empty out ice machine and clean/sanitize the inside.
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10/16/2015 | Follow-up | |
Gasket on the bottom grill drawer needs to be replaced.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed a prep unit unplugged in the front and the food in the unit was all around 60 degrees.
Correction: Discard food and plug unit back in and make sure that it is working properly before putting more food in it.
- Equipment - Cutting Surfaces
Observation: Observed several cutting boards heavily scored and discolored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed several clean dishes still soiled with food particles.
Correction: Make sure dishes are cleaned thoroughly before putting them away.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed mold build-up inside the ice machine.
Correction: Empty out ice machine and clean/sanitize the inside.
- Non-Food Contact Surfaces
Observation: Observed the floor of the walk-in cooler in need of cleaning, also observed the outsides and doors of the refrigeration units in the kitchen in need of cleaning (be sure to get around the areas where the paper is taped to the units).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed dishes stacked wet on their sides, as to not allow for proper draining.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the floors in the kitchen in need of cleaning (excess standing water in the back and be sure to get under and behind equipment and racks).
Correction: Clean floors in the kitchen and figure out why there is so much standing water.
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10/08/2015 | Routine | |
Kebabs/tenders in warmer at 158 F. Cheese in make table 35 F, feta at 40.9 F and pasta salad at 38 F. Make table was adjusted. Violations were corrected. Note: While making kebabs deal with smaller quantities of TCS foods to eliminate temperature abuse.
No violation noted during this evaluation. | 06/19/2015 | Follow-up | |
Workers to store their personal medications separate from food and food equipment. Sheet trays are used for cooling products. It appears to be working, however, pasta was found at 56 F in a deep lexan in walk in. It was corrected. I will follow up on make table next to grill and hot holding of chicken. You may call when this has been fixed. Employee health information is located in manual.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Coffee in food prep area.
Correction: Employees may drink from a closed beverage container with straw if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Drawer holding chicken skewers and tenders was not holding food above 135 F. Chicken found 122 -132 F.
Correction: PIC removed food and placed on steam table.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Make table near grill area had elevated temps. Foods found at 45 - 52 F. Fresh garlic in oil found on counter.
Correction: Ice bags were added to top of unit. Temp in lower unit was 41 F. This may not be cold enough to keep food below 41 in upper unit. Turn to a colder setting. Recheck. Keep garlic in oil refrigerated. PIC returned to refrigerator.
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06/10/2015 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Quinoa cooked the night before still over 41 degrees.
Correction: Discard food. Make sure food is cooled below 41 degrees within 6 hours. Leave partly uncovered to help air circulate and to no trap in heat.
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02/13/2015 | Risk Factor | |
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Metal pans were stacked wet.
Correction: Pans and dishes need to be allowed to air dry thoroughly prior to being stacked on the clean racks. Seperate pans and let them air dry properly.
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11/05/2014 | Routine | |
Facility looks good. Small 2 foot LED lights to be added by prep units to increase lighting to 50 foot candles. Permit Issued.
- Lighting, Intensity
Observation: Area by the 2 main prep units is less than 50 ft. candles.
Correction: Add more lighting to bring light intensity in the area to 50 ft. candles at minimum.
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10/10/2014 | Pre-opening | |
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