Annual permit issued
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed a split refrigeration door gasket to the 2 door reach-in at the end of the cook line. Observed the metal floor plate to the walk-in freezer has come loose.
Correction: Replace the gasket. Secure the plate-corrected.
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10/22/2015 | Follow-up | |
This is a reinspection for the proper operability/temperature requirement of the 2 refrigeration units on the cook line (raw steak drawer/black bean burger reach-in). Reinspection for remaining violations will be done on or around 10/21/15.
- Temperature Measuring Devices (repeated violation)
Observation: Observed the lack of a thermometer in the drawer with the black bean burgers.
Correction: Supply a thermometer in all refrigeration units.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed a split refrigeration door gasket to the 2 door reach-in at the end of the cook line. Observed the metal floor plate to the walk-in freezer has come loose.
Correction: Replace the gasket. Secure the plate.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the drawer tracks on the cook line equipment is soiled with food debris. Observed the area around the top of the grill/deep fryer are in need of cleaning (grease/oil build up/charred food).
Correction: Clean the tracks. Clean the soiled surfaces.
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10/14/2015 | Follow-up | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed 3 knives being stored in between a table/cold table.
Correction: Refrain from storing utensils in between equipment. Store in a rack/on a clean and sanitized surface.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1. Observed foods in the drawer at end of the line registered 41 degrees (black bean burger 45 degrees, rice 44 degrees). 2. Observed foods in the drawers at the top end of the cook line above 41 degrees (raw steak 53 degrees, raw fish 44 degrees).
Correction: 1. Maintain cold foods at 41 degrees or below. Refrain from using any foods held above 41 degrees for more than 4 hours. Have unit serviced. 2. Cold foods must be held at 41 degrees or below. Have the unit serviced. Refrain from using any foods held above 41 degrees for more than 4 hours. Place foods in an ice/water bath until abated.
- Temperature Measuring Devices (repeated violation)
Observation: Observed the lack of a thermometer in the drawer with the black bean burgers.
Correction: Supply a thermometer in all refrigeration units.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a split refrigeration door gasket to the 2 door reach-in at the end of the cook line. Observed the metal floor plate to the walk-in freezer has come loose.
Correction: Replace the gasket. Secure the plate.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed 3 knives that are stored between the cold table/table on cook line that are soiled.
Correction: Clean utensils after usage.
- Non-Food Contact Surfaces
Observation: Observed the drawer tracks on the cook line equipment is soiled with food debris. Observed the area around the top of the grill/deep fryer are in need of cleaning (grease/oil build up/charred food).
Correction: Clean the tracks. Clean the soiled surfaces.
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10/13/2015 | Routine | |
- Critical: Hands - When to Wash*
Observation: Observed a cook stirring eggs in a bowl with gloved hands but egg solution was soiling the glove. The cook used the same gloved hands and picked up lettuce/tomatoes.
Correction: Change gloves, but wash hands prior to donning a new pair if gloves become soiled/exposed to raw eggs.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an open cup/evidence of beverage being consumed on top of the soft drink canisters in the rear.
Correction: Employees may consume liquids from a cup with a lid/straw
- Critical: Time as a Public Health Control*
Observation: Observed the basket of shelled eggs out at room temperature have no times documented.
Correction: Document information for shelled eggs if using time as a means of control.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Observed the gauge to the dishmachine are not moving/appear to be inoperable.
Correction: Repair the gauges. Corrected - gauges were turned off.
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02/23/2015 | Routine | |
Note: bartenders must use utensils or use gloves when handling garnish for drinks. Ok for permit.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Observed chicken removed from the grill for service at 157 degrees.
Correction: Raised to 165 degrees. Check cook temperatures with thermometer to verify.
- Temperature Measuring Devices
Observation: No visible thermometer in bar cooler where milk is stored.
Correction: Provide visible thermometers in all refrigerators with TCS foods.
- Equipment - Cutting Surfaces
Observation: Observed cutting boards with melted edges and stained black surfaces.
Correction: Replace with cleanable boards.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: refrigerator fan guards and some reach in cooler shelves.
Correction: Clean equipment regularly.
- Physical Facilities in Good Repair
Observation: Observed areas of worn floor tile grout.
Correction: Replace/repair grout.
- Pests - Controlling Pests*
Observation: Observed drain or fruit flies (especially at dishmachine area).
Correction: Eliminate harborage conditions.
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08/20/2014 | Routine | |
Note: Some drain flies and broken floor tiles at dishmachine.
Good glove changing. QT 400 ppm, Dish fnal >180F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed food in the grill area prep unit above 41F: tomatoes 56F, rice 49, 45, sauteed onions 50.
Correction: Repair or adjust unit to maintain TCS food at <41F. Service called. Keep lids and drawers shut during use.
- Hand Drying Provision (corrected on site)
Observation: No paper towels at the front hand sink.
Correction: Provide towels at all hand sinks.
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04/28/2014 | Risk Factor | |
Good glove changing and handwashing. Dish >180F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food in the grill prep unit above 41F: tomato (45F), butter (45F), grilled onions (47F), lobster (43F).
Correction: Keep lids closed, drawers shut tight during service to help maintain food at <41F.
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11/12/2013 | Risk Factor | |
Good handwashing and glove changing. QT 300 ppm. Dish 180 degrees or more. Ok for permit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41 degrees: saute line - spinach sauce 53 degrees, tomato sauce 56 degrees
Correction: in prep unit - sliced tomato 55 degrees, vegetables 47 degrees.
- Equipment - Good Repair and Proper Adjustment
Observation: Hood filters improperly installed (gaps).
Correction: Install filters properly to close gaps.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Front handsink does not have cold water.
Correction: Repair so both hot and cold or tempered water runs at sink.
- Physical Facilities in Good Repair
Observation: Areas of worn floor tile grout (back 3 part sink, dishmachine area).
Correction: Repair floor grout.
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08/06/2013 | Routine | |
Good handwashing and glove use. Dish final 180 degrees or more.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food in the refrigerated drawer above 41 degrees: rice 46 degrees, ribs 44-46 degrees.
Correction: Be sure drawers are kept shut (other food in unit ok). Maintain food at 41 degrees or less.
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04/01/2013 | Risk Factor | |
No risk factor violations noted at the time of inspection. Good handwashing observed. Dish final 180 degrees or more.
No violation noted during this evaluation. | 12/27/2012 | Risk Factor | |
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