Restaurant not operating during inspection Mg. will contact Inspector when rest. is ready to re-open /ES
No violation noted during this evaluation. | 03/03/2016 | Risk Factor | |
Restaurant not operating during inspection owners want to keep the permit
No violation noted during this evaluation. | 11/05/2015 | Routine | |
Restaurant open for catering as needed
No violation noted during this evaluation. | 07/17/2015 | Risk Factor | |
| No violation noted during this evaluation. | 04/23/2015 | Routine | |
- 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 for sunny side up eggs 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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in kitchen is not coved and closed to no larger than 1/32 inch space "floor in need of repair.;Cove floor wall juncture to no larger than a 1/32 inch space.
- Light Bulbs Protective Shielding
Observation: Light bulb in Kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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08/21/2014 | Routine | |
- Ventilation Hood Systems - Filters
Observation: Grease extraction filters in the hood system are not easily removable.
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observe Microwave Serving Line and small refrigerator 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.
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03/19/2014 | Routine | |
| No violation noted during this evaluation. | 06/06/2013 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (Sausage patty on top of sliced ham and raw fish over lasagna)
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: Containers of heavy cream, ricotta cheese, mozzarella cheese, sour cream in the White Whirlpool refrigerator adjacent to the window in dry storage 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* (corrected on site)
Observation: The prepared ready-to-eat corn, lasagna and tuna salad in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" or "prepared on" 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the prepared on date on the prepared ready-to-eat (RTE) homemade southwest ranch sauce in the refrigerator, the food should have been discarded TWO MONTHS ago. (Dated March 30, 2013 with a mold like substance on the exterior of the container).
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.(7 days)
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the DELI TOP 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
-FRYERS
-STOVE
-HOOD VENTS
-INTERIOR AND EXTERIOR OF ALL REFRIGERATION UNITS
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse containers outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: THE FLOORS THROUGHOUT 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: The outside storage area observed cluttered, disorganized and with broken glass on the floor.
Correction: Clean and reorganize this area. Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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05/23/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.(potatoes);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the kitchen reach in.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Shelving and drawer in the refrigerator was observed in a state of disrepair and damaged.
Correction: Repair the above noted item 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 above noted item, 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 cutting board(s) along the prep unit 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:
-lids
-storage pans
-cake plate
Correction: Clean and sanitize these surfaces for food contact.
- 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:
-interior and exterior reach in refrigerators throughout the facility
-shelving throughout the kitchen
-hood vents
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean plates, bowls and silverware were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: The quantity of refuse exceeded the storage capacity of the exterior storage enclosure.(Grease barrel observed overflowing)
Correction: Increase the frequency of refuse pickup to prevent exceeding the area capacity
- Physical Facilities in Good Repair
Observation: Light bulb 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
Observation: Exterior of cooking 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.
- 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 (repeated violation)
Observation: Premises has accumulation of clutter in storage house.
Correction: Maintain the premise free of clutter.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of soap are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of soaps must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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02/07/2013 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tuna, sliced ham, sliced turkey and fish cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Soap dispenser, handsink, and freezer was observed in a state of disrepair and damaged.
Correction: Repair the above 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 above, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. (warewashing machine)
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F. Repair the warewashing unit. Use the 3-vat sink to wash, rinse and sanitize.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine test kit chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
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02/03/2012 | Routine | |
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