Many improvements have been made to the general cleanliness standard of the facility. Discussed inspection report with the operator.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Sanitizer pump was not operating properly during the inspection. Operator has called for repairs.
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. To minimize workload you can move to all single service utensils.
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02/03/2016 | Routine | |
Operator was provided a copy of the inspection report. Discussed report with the operator.
- 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: Reheating for Hot Holding* (corrected on site)
Observation: Chicken soup was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Inspector observed chicken based soup reheating in crock pot. Operator removed soup and rapidly re-heated on the stove top.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Inspector tested the dishwashing machine and no sanitizing solution was recorded. Operator will use 3 compartment sink until dishwashing machine is fixed.
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. To minimize workload you can move to all single service utensils.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned between uses with raw fruits/vegetables and potentially hazardous food. Operator cleaned and sanitized meat slicer during inspection.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the storage bin of the ice maker used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of ice storage bin of the ice maker to prevent the growth microorganisms on those surfaces.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the floor behind the cookline 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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11/19/2015 | Routine | |
All violations were corrected from the Aug 4th inspection. Operator has created a plan to increase the cleaning frequency of all food-contact surfaces and food service equipment. Operator was provided copy of inspection report. Excellent cooperation from operator was noted by inspector.
No violation noted during this evaluation. | 08/27/2015 | Follow-up | |
Operator was provided copy of inspection report. Food service staff was very observant and helpful during inspection.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Both flat top grills located in both kitchens have heavy build-up of grease and food debris.
Correction: Clean and sanitize these surfaces for food contact. Increase the frequency of cleaning to prevent further grease build up.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Counter tops and plate storage dollies located in main kitchen.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings - Protected
Observation: Outer opening (backdoor kitchen) is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped insects found in kitcken area near the back entrance. Operator does have active pest control progarm in place.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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08/04/2015 | Routine | |
Inspection report was discussed with the operator.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food prep employee is drinking from an uncovered container in the food preparation area.
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. Wiping cloths arelying on the counter.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Hood vents are dirty..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter. Trash on the ground behind the building.
Correction: Maintain the premise free of litter.
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01/08/2015 | Routine | |
Inspection conducted and discussed with the person in charge. Great date marking system in place. Consumer Advisory discussed with person in charge, "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: The floor in the social quarters is no longer smooth and easily cleanable (broken floor tiles).
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system of kitchen are not in a clean condition.
Correction: Maintain hood system vent filters in a clean condition. Per person in charge hood system and filters to be cleaned the weekend of May 11, 2013.
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05/01/2013 | Routine | |
Inspection attempted but they do not have food service on Mondays per person in charge. Food service is Tuesday-Sunday. Will re-visit to complete an inspection.
No violation noted during this evaluation. | 02/25/2013 | Routine | |
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