No critical violations today.
No violation noted during this evaluation. | 11/16/2015 | Risk Factor | |
All critical violations were corrected. Ensure pest control company is treating fly problem in facility.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shrimp, chicken, pasta, tomato, cheese, grilled onions cold holding at improper temperatures, from 60-80°F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the prep area handsink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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07/30/2015 | Risk Factor | |
Clean rack looks better, less soiled dishes on it. permit issued.
No violation noted during this evaluation. | 04/29/2015 | Follow-up | |
All critical violations were corrected today. Permit expires end of April. All non-critical violations shall be corrrected within 30 days. Will follow-up on water leak and the dirty plates/bowls.
- Food - Miscellaneous Sources of Contamination
Observation: Water dripping off vent hood, above the grill area. Food could be contaminated.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Was 150°F
Correction: Continue to cook the meat to heat all parts to 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bruschetta (39-60°F), tomatoes ( 46°F), and salsa (45°F) cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: plates and bowls on clean rack, and on cook-line.
Correction: Clean and sanitize these surfaces for food contact.
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03/26/2015 | Routine | |
All violations were corrected. Ensure all dishes are cleaned properly from the dish machine and properly spaced out to be cleaned fully..
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: plates, bowls.
Correction: Clean and sanitize these surfaces for food contact.
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10/16/2014 | Risk Factor | |
No critical violations today.
No violation noted during this evaluation. | 07/28/2014 | Risk Factor | |
All violations shall be corrected within 30 days. New health permit issued today.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: bowls, plates.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates and bowls were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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04/03/2014 | Routine | |
No critical violations. Talked about anon complaint about no hot water today.
No violation noted during this evaluation. | 01/24/2014 | Risk Factor | |
All critical violations were corrected today.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: tomatoes, cheese, and marinara sauce cold holding at improper temperatures on cold top at cook line.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment in the kitchen were not observed sanitized because the sanitizer busckets had no sanitizer in them.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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10/04/2013 | Risk Factor | |
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194ºF. The thermometer read 196..
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. Dishwasher temperature repaired/maintained while in facility.
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07/19/2013 | Routine | |
Sink needs to be repaired within 90 days. Facility permitted
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) (tomatoes, rice, pudding) 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.
- Plumbing System Maintained in Good Repair
Observation: Handwashing sink in poor repair. Peddle for hot water is missing and only cold water is available.
Correction: Repair and maintain all plumbing components and fixtures.
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04/02/2013 | Routine | |
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