Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: There was no sign posted at the handwashing sink in the men's restroom that says "employees must wash hands.
Correction: We require that there be a sign at every handwashing sink, that employees may use, which says something to the effect of "employees must wash hands." This violation was immediately corrected by the establishment management.
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01/20/2016 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed on this inspection.
- Equipment and Utensils - Durability
Observation: There is a cardboard liner in the bottom of the freezer, under the plastic packages of raw meats.
Correction: We do not allow the use of cardboard liners in refrigerators (or freezers) because cardboard is not resistant to moisture, and is not durable. Replace with large aluminium trays, or some other moisture resistant durable material that is smooth and easily cleanable.
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09/29/2015 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: There were unopened packages of raw, cured bacon being stored above shredded lettuce, in the 3-door glass door refrigerator.
Correction: Raw meats must always be stored below, and well separated from, all ready-to-eat foods. This violation was immediately corrected by the establishment management.
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04/28/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods were "out of temperature" on top of the cold food prep bar unit. Tomato pieces were at 48 F. Guacamole dip was at 48 F.
Correction: When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within 4 hours of going out of temperature, or there is a risk of foodborne illness. To correctly use "time as the control," (instead of temperature), we require that each pan of food be labeled with the time (and date) that the food was placed on top of the cold food prep bar. The food must be eaten, or discarded, within four hours. And each pan must be replaced with a clean pan at least every four hours.
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11/21/2014 | Routine | |
The new outdoor patio is approved by the health department.
No violation noted during this evaluation. | 09/05/2014 | Other | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomato wedges were "out of temperature" on top of cold food prep bar. Tomato wedges were at 48 F.
Correction: When a potentially hazardous food,such as cut tomatoes, goes out of temperature,there is a risk of foodborne illness. Potentially hazardous foods, such as cut tomatoes, may only be out of temperature, that is above 41 F, for up to four hours, or there is a risk of foodborne illness. To correctly use "time as the food safety control," instead of using "temperature as the food safety control," we require that a labeling system be used-on the label, the time that the tomatoes were cut and placed in the pan, must be recorded, along with the date. All of the cut tomatoes must be eaten, or discarded, within 4 hours of the time that the tomatoes were placed in the pan. Also, each pan must be exchanged with a new clean pan, at least every four hours. This violation was immediately corrected by the establishment management.
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06/27/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 02/18/2014 | Risk Factor | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Critical: Package Integrity* (corrected on site)
Observation: There was one can of tomato slices with a dent in the top seam, and one can of diced tomatoes with a dent in the bottom seam, but were being stored among canned goods intended for service to customers.
Correction: Cans with dents in top, bottom, or side seams may not be used for service to customers. Cans with dents in top, bottom, or side seams need to be separated from canned goods intended for service to customers, as soon as shipments arrive, and cases are unpacked. Cans with dents in seams may be held in a special area, designated with a sign (which may be hand-written) saying "damaged cans only," until they can be returned for reimbursement. Or they may be discarded. This violation was immediately corrected by the establishment management.
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10/15/2013 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly.
No violation noted during this evaluation. | 05/22/2013 | Risk Factor | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 04/03/2013 | Routine | |
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