- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: The undercooked eggs provided on the breakfast menu does not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Also, ensure the statement "These items may be served undercooked." is added to the reminder statement on the bottom of the page.
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03/02/2016 | Risk Factor | |
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handwashing sink on the line is not sealed to the wall .
Correction: Caulk/seal the unit to wall since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The faucet to the hand washing sink on the line was observed in a state of disrepair and damaged: faucet was corroded.
Correction: Repair the faucet to restore it to a 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 the faucet, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the threshold for the walk in freezer has an accumulation 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.
- Light Bulbs Protective Shielding
Observation: A bank of florescent light tubes observed unshielded in the dishwashing area.
Correction: Shield or replace light tubes with a protective sleeve.
- Physical Facilities in Good Repair
Observation: Floor next to the automatic dishwasher is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. A work order is in to repair the floor.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Hard to reach places of the floor: under and behind equipment and at floor/wall junctures, have an accumulation of grime and debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/02/2015 | Routine | |
Dumpster doors observed open: Ensure dumpster doors are kept closed at all times, especially during fly breeding season.
No violation noted during this evaluation. | 08/03/2015 | Risk Factor | |
| No violation noted during this evaluation. | 05/05/2015 | Risk Factor | |
| No violation noted during this evaluation. | 02/04/2015 | Risk Factor | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled flour container observed.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Blue cheese and salmon observed cold holding at improper temperature in the pizza prep reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the wire shelves in side the Continental reach in refrigerator, and bottom wire shelve of dry storage shelving unit are not corrosion resistant, nonabsorbent, and/or smooth
Correction: shelves observed rusted.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Track of the Bakery display reach in refrigerator.
- Cabinets under the deep fat fryers
- Bottom wire shelf of the walk in refrigerator.
- Rolling service cart.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located in the dishwasher area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Hard to reach areas of the floors through out the kitchen have an accumulation of grime and debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/05/2014 | Routine | |
Food Temperatures, Continued: Degrees F. Hot Holding: Soup Urn: French Onion Soup: 182, Cold Holding: Bakery Display Reach in Refrig. Chocolate Torte: 36, Cold Drawer: Pasta: 41, Chicken: 37, Pizza Prep Low Boy: Dough: 38, Pizza Prep: Pizza Sauce: 37, Mozzarella Cheese: 39.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle (degreaser) observed without a label.
Correction: Label spray bottles with contents or discard.
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07/28/2014 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Food Prep Reach in Refrig. #3: Ham, Sliced: 40, Cheese, Sliced: 41, Food Prep Reach in Refrig. #4: Alfredo Sauce: 41, Egg Whites: 40, Cold Drawer: Noodles: 39, Ground Beef Patties: 38.
No violation noted during this evaluation. | 05/01/2014 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Walk in Refrig. Shrimp: 37, Cheese: 32
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced Melon and Alfredo sauce observed cold holding at improper temperature in food prep reach in refrigerator #4.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/30/2014 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding Walk in Refrig: Cheese, Whole: 34, Pasta Salad: 34. Pizza Prep Reach in Refrig: Mozzarella Cheese: 37, Roasted Peppers: 38. Hot Holding: Soup Urns: Crab Soup: 174.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Bulk flour container observed unlabeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Roasted tomatoes and cheese observed cold holding at improper temperature in Food Prep reach in refrigerator #2.
Correction: Adjust the thermostat to ensure food is cold held at 41 degrees F. or below while under storage.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wire shelves inside the Continental reach in refrigerator in the sandwich prep room and the wood panel on the wall behind the automatic dishwasher are not corrosion resistant, nonabsorbent, and/or smooth: shelves observed rusted, wood is not sealed.
Correction: Resurface or replace shelves and wood panel. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Exterior surface of bulk flour container.
- Filter above the automatic dishwasher.
- Intake vents throughout the kitchen (4)
- Threshold of walk in refrigerator
- Hoses and interior of cabinets for deep fat fryers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Note: Intake vents are fixed and can not be cleaned in place. PIC is have new easily cleanable/removable vents installed.
- Physical Facilities in Good Repair
Observation: Two lights observed burned out in the exhaust hood in the kitchen.
Correction: Replace the burned out light bulbs. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replacement of the burned out light bulbs will ensure adequate lighting, especially in an area with heat-producing equipment where safety is a factor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the kitchen, in hard-to-reach areas under and behind equipment, in corners and at floor/wall junctures have an accumulation of grime and debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/01/2013 | Routine | |
Food Temperatures, Continued: Cold Holding: Dessert Reach in Refrig: Cheese Cake: 40, Hot Holding: Soup Urn: Mushroom/Brie Soup: 165
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced Turkey and Cole Slaw observed cold holding at improper temperature in food prep reach in refrigerator #2.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/17/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese Cake observed cold holding at improper temperature in the dessert display reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonia sanitizing solution for the wiping cloth bucket was not at an acceptable concentration.
Correction: Adjust the quaternary ammonia sanitizing solution to a level of at least 200 parts per million when the pH is at 10 or less and the water temperature is 100°F.
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02/21/2013 | Risk Factor | |
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