Establishment using good sanitation and food safety practices. Restaurant is kept clean and in good working order.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees' personal belongings stored in a fashion that may contaminate food.
Correction: Employees should store clothing in a separate designated area away from food to prevent contamination.
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12/04/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: ham, chicken cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Front unit holidng at 41*
Correction: Repair to maintain function
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08/04/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: sliced lunch meats cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/24/2015 | Routine | |
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice chute at drink machine needs cleaning
Correction: clean and sanitize
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located at in restrooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
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04/16/2015 | Routine | |
| No violation noted during this evaluation. | 06/19/2014 | Routine | |
permit inspection
No violation noted during this evaluation. | 01/08/2014 | Routine | |
Looks Great.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic drop-ins were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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07/31/2013 | Routine | |
Permit issued
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) steak in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" 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.
- Nonfood Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of thecard board box holding plungers is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of hydrogen peroxide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hydrogen peroxide must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/01/2013 | Routine | |
Health Permit renewed. Food service class schedule provided.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: A number of plastic lids were observed in a state of disrepair .
Correction: Remove all damaged plastic items.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: prep table, scale, reach in gaskets.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination: coffee stirrers in self serve area, platters in back storage area..
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Employee Accommodations, Designated Areas
Observation: Employee lockers or other suitable facilities are not being used for personal items.
Correction: Use lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination .
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, exhaust hood 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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02/06/2012 | Routine | |
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