- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wipingg cloths not stored in sanitizer
Correction: Store the wiping cloths in sanitizer.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Top of the dish machne not cleawn
Correction: Cleqn thj on the top of the dish machine
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05/19/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Soiled wet wiping cloths noted not stored in sanitizer sloution between use.
Correction: Atore the wet wiping cloths in sanitizer sloution between the uses.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Frozen food items noted stored on the floor in the walk in freezer
Correction: stored the food items in the walk in freezer above the floor to prevent contamination.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site) (repeated violation)
Observation: Floors unders the dish machine noted not clean during ths inspection.
Correction: Clean the floor under the dish machine in the kitchen
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01/14/2015 | 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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in thestorqge area.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: Walls junction structure 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 (corrected on site) (repeated violation)
Observation: Floor under the dish washing area noted not clean.
Correction: Clean the floors in the dish washing area.
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02/20/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the top of dish machine 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.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floors in the walk in freezer 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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10/03/2013 | Routine | |
This visit was made to conduct an change of owner inspection
1 Clean inside the ice machine
2 Clean the floor and the ceiling in the walk in cooler.
3 Clean the shelves in the walk in cooler.
4 Repair the leaking faucet next to the dish machine.
Your Restaurant have been approved for permit.
Your new permit will be mail to you in the next 10days.
No violation noted during this evaluation. | 09/10/2013 | Pre-Opening | |
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