Excellent reastaurant
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink at the front counter was measured at a temperature less than 100°F. Actually, it measured 66 degrees 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. Use the front counter hand sink more often.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site) (repeated violation)
Observation: Water from the handwashing sink at the front counter 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.
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11/02/2015 | Routine | |
Excellent restaurant has a safety hazard: SCALDING WATER
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the front counter was measured at a temperature 0f 160 F. This is scalding water and a safety hazard.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F but no more than 110 F to allow more effective removal of fatty soils encountered in kitchens and eliminate the safety hazard.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned often enough in the dishwashing and ladies' rooms.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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03/10/2015 | Routine | |
Needs improvements.
- Critical: Employee Health*
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, Hepatitis A virus or Norovirus
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, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils (ice scoop)improperly stored between use.
Correction: Do not store with the handle in the ice. Use the ice holder in the ice machine as designed.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of three cutting boards are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the three small cutting boards to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the grease trap has accumulations of grime and debris and is odorous.
Correction: Clean the grease trap at a frequency necessary to preclude accumulation of soil residues that become odorous and attract insects and rodents.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide a quaternary sanitizer at proper concentration of 150- 400 ppm.
- Plumbing System Maintained in Good Repair
Observation: The grease trap is odorous.
Correction: Plumbing systems and components shall be maintained in good repair.
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09/15/2014 | Routine | |
Excellent operation
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the reachin refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils for ice improperly stored between uses.
Correction: Store in-use ice scoop in the storage space provided in the ice machine.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the mens' room.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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03/26/2014 | Routine | |
Sprinkler water pipe ruptured in ceiling causing flooding of dining area and kitchen. Instructed to close facility repair pipe and discard exposed food and clean and sanitize all food contact surfaces. Reinsertion on Thursday 1/9/14 facility clean and floor dry, allowed to re-open.
No violation noted during this evaluation. | 01/08/2014 | Other | |
Purpose of inspection: Sprinkler pipe rupture in ceiling plenum flooding dining room and kitchen. Instructed general manager and area manager to discard all exposed food and clean and sanitize all surfaces. Floor must be completely clean and dry before they can re-open. Area Manager will call for reinspection after work is complete.
No violation noted during this evaluation. | 01/08/2014 | Other | |
Apply for a 2014 permit.
- Critical: Employee Health*
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, Hepatitis A virus or Norovirus
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, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes at improper cold temperatures
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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12/02/2013 | Routine | |
Excellent restaurant. Best operation since they opened
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: Mops not hung up to air dry. Also ceiling vent in the ladies' room needs cleaning.
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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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07/09/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the front counter 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.
- Plumbing System Maintained in Good Repair
Observation: The ladies' toilet is out of order. They don't like to use the mens' room toilet.
Correction: Repair and maintain all plumbing components and fixtures.
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01/24/2013 | Routine | |
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