Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 03/14/2016 | Routine | |
Handwashing facilities were being maintained properly. No food temperature problems were observed.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Three steel pans had visible debris in them, but were stacked among steel pans which were presumed to be clean, on the rack above the prep sink in the back kitchen room.
Correction: The soiled pans, and the surrounding pans, were immediately taken to the "dirty side" of the mechanical dishwasher to be scrubbed, and washed, rinsed, and sanitized prior to additional use. This corrected the violation.
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07/20/2015 | Routine | |
No food temperature problems were observed on this inspection.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: There were two steel pans which had visible debris in them, but were being stored among pans which were presumed to be clean.
Correction: The soiled pans, and the surrounding pans, were immediately taken to the "dirty" side of the mechanical dishwasher to be washed, rinsed, and sanitized, prior to further use. This corrected the violation.
- Handwashing Cleanser - Availability (corrected on site)
Observation: The pump bottle of hand soap, at the bar handwashing sink, was broken.
Correction: We require that there be an easy to operate pump bottle of handsoap (or an easy to operate hand soap dispenser unit, or a bar of soap) at all handwashing sinks. We need to do everything possible to encourage frequent, and whenever necessary, handwashing. This violation was immediately corrected by the establishment management.
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12/22/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: There were ice cream scoops being stored in a "hot holding well" which does not have running water. The water temperature was at 124 F.
Correction: To use the "hot holding well" as it was intended to be used, the water must be at 135 F, or higher, at all times that a utensil is being stored in the well. At that temperature, if the "bowls" on the ice cream scoops are fully immersed, they may be held indefinitely without a risk of foodborne illness. If the water in the "hot holding well" is to be below 135 F, then the water must be changed at least once per hour, when there is a utensil being stored in the well.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ranch dressing was "out of temperature" on top of the cold food prep bar across from the grill. Ranch dressing was at 52 F.
Correction: When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within 4 hours of going out of temperature, or there is a risk of foodborne illness. The ranch dressing on top of the cold food prep bar was immediately discarded, at our request. This corrected the violation. To correctly use "time as the food safety control" (instead of "temperature), we require that each pan of food be labeled with the time (and the date) that the food in the pan went on top of the cold food prep bar. The food in the pan must be eaten, or discarded, within four hours of going out of temperature. Also, pans must be exchanged for new clean pans at least every four hours.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Two steel pans, that were stacked among pans which were presumed to be clean, had visible food debris in them.
Correction: These pans, and the surrounding pans, were immediately taken to the mechanical dishwasher to be washed, rinsed, and sanitized, prior to further use. This corrected the violation.
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07/01/2014 | Routine | |
Handwashing facilities were being maintained correctly. No food temperature problems were observed.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: At the time the inspection was initiated, we observed that the water flow at the three-compartment (dishwashing) sink was turned off, from the handles below the sink basins.
Correction: We require that all sinks have hot and cold water, easily controlled from the handles above the sink basins. The leaks associated with the drain pipe, below the sink basins, need to be repaired, as soon as possible.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: There were three knives being stored in a "crack" between pieces of equipment on the cook's line, in the kitchen.
Correction: Knives may not be stored in "cracks" between pieces of equipment. These areas are not easyily cleanable, at the bacterial level. Knives need to be stored in a smoooth,easily cleanable knife rack, on a magnetic strip knife rack, or in a smooth easily cleanable storage container. This violation was immediately corrected by the establishment management.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Two steel pans had visible debris in them, but were being stored among clean pans, on a storage rack that is intended for clean pans only.
Correction: The soiled pans, and the surrounding pans, were immediately taken to the "dirty dishes" side of the mechanical dishwasher to be scrubbed, and washed, rinsed, and sanitized, prior to additional use. This corrected the violation.
- Backflow Prevention Device, Design Standard
Observation: In the mopsink area, there was a hose with a sprayer attached. However, there was no "double-check valve with an intermediate atmospheric vent" type of back-flow preventer installed between the hose and the faucet.
Correction: In situations where a sprayer may be attached to a hose, we require that a "double check valve with an intermediate atmospheric vent" type of back-flow preventer be place between the hose and the faucet. This installation needs to be taken care of in the mopsink area. A picture of the proper type of back-flow preventer was provided to the establishment management. We showed the establishment management exactly where the correct type of back-flow preventer needs to be installed.
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01/14/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods were "out of temperature" on the cold food bar-the cold food bar that is located closest to the managers' office. Pasteurized crab meat was at 48 F. Guacamole dip was at 47 F. Cut grape tomatoes were at 50 F.
Correction: When a potentially hazardous cold food goes out of temperature, that is above 41 F, it is critical to know exactly when that food went out of temperature. Potentially hazardous cold foods must be eaten, or discarded, within four hours of going out of temperature, or there is a risk of foodborne illness. The pan of crab meat, and the pan of guacamole dip, were immediately placed down in an ice water bath. The tomato halves were immediately discarded by the establishment management, at our request, This corrected the violation.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Three steel pans had visible debris in them, but were being stored among pans which were presumed to be clean.
Correction: The three soiled pans were immediately taken to the mechanical dishwashing area, to be scrubbed, and washed, rinsed, and sanitized, and the air dried, prior to subsequent use. This corrected the violation.
- Handwashing - Using a Handwashing Lavatory
Observation: The water was turned off, from below one of the four kitchen handwashing sinks in the kitchen-the handsink that is located nearest to the managers office. Also, the handle for hot water, at this same handwashing sink, is "stripped." This handle will not work correctly. Also, in the bar area, there was a blender being stored directly in front of the handwashing sink.
Correction: We require that all handwashing sinks have hot, and cold water, easily available, at all times. We need to do everything possible to encourage frequent, and whenever necessary, handwashing. The kitchen handwashing sink that is located nearest to the managers office needs to be repaired immediately. Also, in the bar area, storing the blender pitcher, or the blender base (or any equipment), even temporarily, in front of the bar handwashing sink is not allowed. The area in front of the bar hand sink needs to be kept clear, so that the handwashing sink is easily available for handwashing at all times.
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08/19/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods were "out of temperature" on top of the cold food prep bar unit on the "cooks line." Cut roma tomatoes were at 49 F. Cucumber slices were at 49 F. Thousand island dressing was at 47 F.
Correction: When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know exactly when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within 4 hours of going out of temperature, or there is a risk of foodborne illness. The pans of foods that were out of temperature on top of this cold food prep bar were immediately placed in ice. This corrected the problem. The cold food prep bar needs to be maintained/checked out so that it is capable of holding all foods at 41 F, or lower, at all times.
- Equipment - Good Repair and Proper Adjustment
Observation: One of the three handwashing sinks in the kitchen, the one nearest to the mechanical dishwashing area, is not working properly. The cold water handle is missing, at this handwashing sink.
Correction: This repair needs to be completed as soon as is possible. We need to do everything possible to encourage frequent, and whenever necessary, handwshing.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Several steel pans, which were stored among pans which were presumed to be clean, had visible food debris in them.
Correction: These pans, and the surrounding pans, were immediately taken to the "dirty dishes" side of the mechanical dishwasher to be scrubbed, and washed, rinsed, and sanitized, prior to further use. This corrected the violation.
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04/16/2013 | Routine | |
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