Needs improvements. No critical deficiencies. Satisfactory operation.
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: There is no properly working test kit provided at the three vat sink to monitor the quat. sanitizer.
Correction: Obtain a Quat.test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hood had grime at the ventilation opening.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: The faucet in the handsink at the dishwasher was broken.
Correction: Fix it..
- Wall and Ceiling Coverings and Coatings
Observation: The wall at the three vat sink has an ugly rust stain at the dishwasher
Correction: Determine the source , fix it and clean away the stain.
- Lighting, Intensity (corrected on site)
Observation: Less than 10 foot candles of light was noted in the walkin refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas.
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12/31/2015 | Routine | |
Hobart dishwasher not sanitizing. Use three vat sink to wash,rinse & sanitize immediately.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quat.test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: all equipment and utensils run through the dishwasher.
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.
- Plumbing System Maintained in Good Repair
Observation: The floor drain under the three vat sink needs cleaning.
Correction: Repair and maintain all plumbing components and fixtures.
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03/24/2015 | Routine | |
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The tags for the mussels were not available at the facility at the time of inspection.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied at the site of consumption.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Mussels were at improper hot holding temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Four foods were at improper temperatures. See temperatures.
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the dishwashing area.
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.
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04/04/2014 | Risk Factor | |
Excellent operation.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pork barbeque in the refrigeration unit was not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the ice machine had 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the hand sink and three vat sink were leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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12/11/2013 | Routine | |
Excellent operation
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The ice scoop was observed in a state of disrepair and unclean.
Correction: Store the ice scoop as designed inside the ice machine.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling vents were dirty.
Correction: Have maintenance clean all the kitchen ceiling vents.
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09/05/2013 | Routine | |
Excellent operation.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections from the Cleveland steamer sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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04/04/2013 | Routine | |
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