Food that was listed have the first number as the initial temperature and the second number as the temperature after 15 min
No violation noted during this evaluation. | 11/02/2015 | Routine | |
| No violation noted during this evaluation. | 02/04/2015 | Complaint | |
Discussed complaint with PIC and manager. Two employees were out last week around the time of the complaint. PIC could not recall any employees that came in sick. Discussed employee health policy with PIC and manager and provided employee health handout.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the cook line is being used for purposes other than washing hands. Observed a dirty rag stored in the hand sink by the cook line.
Correction: The handwash facility identified above is to be used for washing hands only
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02/03/2015 | Complaint | |
Discussed proper methods for handling/preparing raw chicken and other meats. Discussed potential for cross contamination and the importance of handwashing, sanitizing prep surfaces, etc. PIC said that they use a different cutting board for each raw meat and have separate cutting boards for vegetables.
No violation noted during this evaluation. | 08/21/2014 | Complaint | |
Track and record temperatures daily. Maintain a record of monthly temperature logs.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked chicken and diced tomato 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the cook line is being used for purposes other than washing hands. Rag was observed being stored in the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Door was left propped open.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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08/21/2014 | Follow-up | |
Discussed employee health with PIC. Recommend PIC takes a food safety course. Track temperatures on the make table and small reach in cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomato, chicken, pork 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) chicken in the refrigeration unit is not properly dated for disposition. Multiple containers of food observed without date labels.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Correct before using dishmachine.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Chlorine sanitizer was not at a high enough concentration to register on the test strips.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. 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. Correct immediately.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall behind dishmachine, behind cookline, hood in the kitchen noted in need of cleaning.
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. Correct in 15 days.
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08/06/2014 | Routine | |
Facility was very clean. Continue to have pest control service the facility and fax reports to the Health Department. Have make table serviced to maintain 41 F.
No violation noted during this evaluation. | 07/24/2013 | Routine | |
No live roaches were observed during inspection. Wash, rinse, and sanitize all food contact surfaces and wash all dishes. Follow up will be conducted July 18, 2013. Restaurant will be re-opened once all surfaces and dishes have been sanitized.
No violation noted during this evaluation. | 07/12/2013 | Follow-up | |
Please have a licensed pest control operator treat the facility and notify the health department of inspection results. Restaurant will be re-opened when no live pests are observed.
No violation noted during this evaluation. | 07/11/2013 | Follow-up | |
Roaches were observed in the facility. Clean all areas of the kitchen including dry storage, under and behind all coolers, ice machine, and tables, walls that have an accumulation of grease and/or food debris, dish wash area and around grease trap, mop room, gas lines behind cook line, and equipment on the cook line. Clean the area around the service area and wash all soiled dishes and tubs. Once the kitchen has been thoroughly cleaned, have a licensed pest control operator treat the facility.
Person in charge agrees to close the restaurant for July 10, 2013. I will conduct a follow up inspection July 11, 2013 and determine possibility of re-opening at that time.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: cook line make table, walls and floors behind cook line, stove and griddle surfaces and interior surfaces.
Correction: Maintain nonfood-contact surfaces of equipment clean. Correct immediately.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Food debris and grime are present behind the cook line and other areas of the kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Dead or trapped roaches were found on the premises
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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07/10/2013 | Follow-up | |
Clean all food debris immediately to prevent harborage conditions for insects and other pests.
All season pest control treated the facility July 8, 2013 according to PIC.
Talked to the PIC named above about voluntarily closing for the day to clean the facility and remove all dead roaches. PIC agrees to voluntarily close for the day. I will return July 10, 2013 to do a follow up inspection of the facility.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that multiple containers of food were not protected from cross contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomato and cooked/diced chicken 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the cook line make table.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Sanitizer level did not meet data plate specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: cook line make table, walls and floors behind cook line, stove and griddle surfaces and interior surfaces.
Correction: Maintain nonfood-contact surfaces of equipment clean. Correct immediately.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Food debris and grime are present behind the cook line and other areas of the kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped roaches were found on the premises
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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07/09/2013 | Routine | |
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