Violations discussed for correction.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The meatballs were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Equipment - Cutting Surfaces
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located at kitchen 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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10/21/2015 | Routine | |
Advised: update certified food manager's certification. Violations discussed with person in charge.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food directly adjacent to the handsink.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: gaskets in bread drawers very dirty.
Correction: Clean and sanitize these surfaces for food contact.
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03/02/2015 | Routine | |
Discussed violation and the need to adjust the prep refrigerator. FYI Certification for food manager expires in November 2014.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes and ham cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Prep unit refrig is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the prep unit refrig to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
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09/03/2014 | Routine | |
| No violation noted during this evaluation. | 04/16/2014 | Follow-up | |
Violations discussed for correction.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Ham 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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04/15/2014 | Routine | |
Observed restaurant in very good sanitary condition.
No violation noted during this evaluation. | 01/23/2014 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination (uncovered peppers to close to hand sink).
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Freezers observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Defrost the freezers.
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10/14/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Freezer needs defrosting
Correction: Defrost freezer to restore a state of condition that allows for proper operation.
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05/28/2013 | Routine | |
Violations discussed with operator.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Microwave (interior) was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the interior of microwave to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the fan in kitchen 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.
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02/14/2013 | Routine | |
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