- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the following food cold holding at improper temperatures:
-Cheese, sliced tomatoes, corn, pork (deli-prep #1)
-Blue cheese, sliced cheese (deli-prep #2)
-Feta cheese, pimento cheese, chicken salad (deli-prep #3)
-Ranch, mayonnaise (server deli-prep)
Correction: Keep deli-top lids down as much as possible to keep cold air inside. Fill containers up only to the fill lines. TCS food was iced down and thermostats were adjusted to maintain food at 41 degrees Fahrenheit or below.
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03/15/2016 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed blue cheese, potatoes, green beans, sausage, and cheese cold holding at improper temperatures in the walk in cooler.
Correction: Adjust thermostat in walk in and maintain TCS food at 41°F or below to inhibit the growth of harmful bacteria.
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11/09/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods were cold holding at improper temperatures:
-Low boy #1 - Cheese, sweet potato fries
-Prep table #2 - Sliced cheese, tomato sauce
-Reach in refrigerator - Cuban meat, deli turkey, brown gravy
-Walk in cooler - Chicken, roast beef
Correction: Repair refrigerators to maintain food temperatures at 41°F or below. Until repaired, relocate food to another unit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the walk in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Mop sink area was observed cluttered and difficult to get to.
Correction: Organize mop sink area.
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06/16/2015 | Routine | |
Inspection for the health permit renewal. Health permit was revalidated.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in door gasket and door latch were observed in a state of disrepair and damaged.
Correction: Repair the door gasket and latch to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The white cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Also, the white plastic slide tray of the ice machine needs to have "gunk: dry wiped off.;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
Observation: The nonfood contact surface of the wood shelving behind the bar under champaigne futes and other bar glasses has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cases of single service products observed stored on the floor in the lower paper supply room.
Correction: Store single service products 6" above the floor.
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06/20/2014 | Routine | |
| No violation noted during this evaluation. | 12/20/2013 | Risk Factor | |
Inspection for the renewal of the health permit.
- Food - Miscellaneous Sources of Contamination
Observation: Canned and bottled and boxed foods on the shelving across from the walk-in in the basement are soiled with saw dust and spilled liquid.
Correction: Protect food from miscellaneous sources of contamination. Cover over the top shelf of the food rack to protect fromthe floor area above.
- Critical: Cooling* (corrected on site)
Observation: Cooked chciken drumettes noted not being adequately cooled to prevent the growth of harmful bacteria.These cooked items were at 91 degrees and had not yet been refrigerated to begin the cooling process.
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.
- Equipment - Cutting Surfaces
Observation: The white cutting board(s) along the are heavily scratched and scored. The food contact surface is 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the white plastic ice machine slide tray was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of slide tray at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following items have accumulations of
grime and debris:
-inside bottom of the Continental upright cooler
-walk-in shelving and fan gaurds
-shelving outside of the walk-in
-dishmachine racks
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the lower mens room (dispenser is missing).
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: I set of ceiling ligfhts is not covered and 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: Kitchen floora and walls, especially under and behind the dish machine and other pieces of equipment 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are not maintained. Lower ladies room left side sink is draining very slow.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Maintenance Tools - Storing Maintenance Tools
Observation: Mops and brooms are all stored on the floor in the kitchen area.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they can air dry and be up off the floor.
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06/18/2013 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.Statement is missing "item can be cooked to order
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. (have the added peice by 3/31/2013
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12/27/2012 | Risk Factor | |
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