This is a reinspection
*All critical violations have been corrected.
Items discussed with owner.
*Keep up the general cleaning
* The walk-in door is in the process of being ordered and fixed
*If walk-in door is not repaired/replaced by December 2015 The Health Department will take Administrative Action
* Health Department advises increasing cleaning frequency on hood vents Major accumulation of grease and grim
- Physical Facilities in Good Repair (repeated violation)
Observation: Walk-in door is not maintained in good repair. Door does not close. Unit is maintaing temp.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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07/17/2015 | Follow-up | |
- Person in Charge (corrected on site)
Observation: Employees are not aware of proper food storage. Bacon bits found stored in dry storage.
Correction: Ensure employees are putting away any food that required Time/Temperature Control for Safety (TCS) walk-in. Bacon was discarded per management
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Making sandwiches.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bacon Bits cold holding at improper temperatures 70°F
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: All prep stations through the kitchen . Clean dishes are being mixed with clean.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the walls, top of dishwasher,and throughout kitchen has accumulations of grime and debris. Backroom has a wet musty odor.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the grill is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair (repeated violation)
Observation: Walk-in door is not maintained in good repair. Door does not close. Unit is maintaing temp.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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07/15/2015 | Routine | |
- Cooling Methods (repeated violation)
Observation: The methods used for cooling baked potatoes is not effective. .
Correction: Talked to owner and will change process used to cool baked potatoes. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Ribs were cold holding at improper temperatures.Middle prep unit is not maintaing tempatures. Owner was made aware of problem and called service company.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Ventilation Hood Systems - Filters (repeated violation)
Observation: Need to clean vent hood filters
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the top and side of diswasher has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Outside walk in cooler door does not properly close.
Correction: Need to fix/repair ASAP. Poor repair and maintenance compromises the functionality of the walkin .
- Dressing Rooms - Using Dressing Rooms and Lockers (repeated violation)
Observation: Lockers, designated area or other suitable facilities are not being kept clean and orderly.Employee bathroom
Correction: Keep lockers, designated area or other suitable facilities used to store employees personal belongings in an orderly manner
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08/27/2014 | Follow-up | |
- Critical: Cooling* (corrected on site)
Observation: Baked potatoes noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. All baked potatoes were discarded at time of inspection.
- Cooling Methods
Observation: The methods used for cooling baked potatoes is not effective. .
Correction: Talked to owner and will change process used to cool baked potatoes. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Ribs were cold holding at improper temperatures.Middle prep unit is not maintaing tempatures. Owner was made aware of problem and called service company.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Food - Standards of Identity
Observation: The dry goods are not properly labeled.Sugar, flour, etc.
Correction: Please label
- Ventilation Hood Systems - Filters
Observation: Need to clean vent hood filters
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces A number of dish racks
Correction: Clean and sanitize these surfaces for food contact. New dish racks were order and will be in used today.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the top and side of diswasher has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Outside walk in cooler door does not properly close.
Correction: Need to fix/repair ASAP. Poor repair and maintenance compromises the functionality of the walkin .
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Lockers, designated area or other suitable facilities are not being kept clean and orderly.Employee bathroom
Correction: Keep lockers, designated area or other suitable facilities used to store employees personal belongings in an orderly manner
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: A two cooler is broken and needs to be removed from kitchen.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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08/20/2014 | Routine | |
- Food Display (corrected on site)
Observation: The food on display is not protected from contamination.croutons
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat pasta in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
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11/08/2013 | Routine | |
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