Permit displayed. Certified food manager (CFM) present. Previous violation repeated. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding hot holding temperatures and water temperatures for the steam tables, and pest control.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Corn and collard greens hot holding at improper temperatures of 122°F and 126°F in the steam tables in the front service area.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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01/27/2016 | Risk Factor | |
Permit displayed. Certified food manager (CFM) present. Previous violations corrected. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding hot holding temperatures. Health department permit issued to CFM.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Cooked, mixed vegetables hot holding at improper temperature of 127°F on the steam table in the service area. Water needed in the water well in order to hot hold at 135°F or above.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Food rapidly reheated.
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09/21/2015 | Routine | |
Permit displayed. Certified food manager (CFM) present. Previous violations corrected. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding thermometer calibration, work orders and cold holding.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the walk-in refrigerator.
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: The walk-in freezer was observed with accumulation of ice buildup on the floor and on the wall on the doorway.
Correction: Repair the walk-in freezer 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 walk-in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the Hobart unit 172411 was observed with accumulation of mold.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination and stored under a ventilation filter that requires cleaning.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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05/27/2015 | Routine | |
Permit conspicuously displayed. Certified Food Manager present. Facility well maintained and clean. No violation.
No violation noted during this evaluation. | 02/10/2015 | Routine | |
All fruit that is for self service where the edible portion is exposed should be individually wrapped or distributed with gloves by the food handlers. Corrected at time of inspections.
- Equipment - Good Repair and Proper Adjustment
Observation: Garbage disposal on dishwasher is broken and is preventing the use of the machine.
Correction: Repair the disposal to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Physical Facilities in Good Repair
Observation: Observed hole in ceiling in laundry room and light in laundry room is out.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/19/2014 | Routine | |
Looks great!
- Equipment - Good Repair and Proper Adjustment
Observation: Large talbe cutting surface, True reach-in lights were observed in a state of disrepair and damaged.
Correction: Repair the cutting surface, andlights 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 cutting surface, and lights replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling vents 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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05/20/2014 | Routine | |
Looks Great!
- Critical: Package Integrity* (corrected on site)
Observation: Food from damaged packaging offered for sale or service. Dented cans
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Physical Facilities in Good Repair
Observation: Two light fixtures by Managers Office and in dry storage area are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/11/2014 | Routine | |
Great job! Permit issued.
No violation noted during this evaluation. | 10/01/2013 | Routine | |
Great job!
No violation noted during this evaluation. | 02/21/2013 | Routine | |
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