Discussed placement of pest control device and time a as a public health control. Policy given and will be used for prep unit (tomatoes, cheese, and deli meat) Permit issued.
No violation noted during this evaluation. | 07/23/2015 | Risk Factor | |
Follow-up on refrigeration. Contact pest control and implement effective pest control measures. Both critical violations must be corrected in 48 hours. Cooling documents given.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes, pico de gallo, cheese, turkey, and pork belly were improperly cold holding.
Correction: Discard food.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Three referigeration unitsd were not holding proper temperatures.
Correction: Adjust or repair refrigeration units in order to hold foods off or below 41* F.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Multiple flies were found in food prep area and bar.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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07/20/2015 | Routine | |
Renovations must be completed by 5/29/15 in order for permit to be issued. Plastic food containers will be replaced with metal pans. Ensure refrigeration holds foods at 41°F or below or use ice if necessary.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter and homemade salad dressing was 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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05/27/2015 | Risk Factor | |
Discussed food temperature requirements. Refrain from using refrigeration units that are are not holding proper temperature. Refrigeration my be repaired w/n 10 days. Follow-up will be conducted.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Homemade dressings, chicken wings, cheese sticks, hamburgers, and milk were improperly cold holding.
Correction: Discard foods. Ensure cold foods hold at 41° F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigeration was not holding at proper temperatures.
Correction: Repair or adjust refrigeration.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the 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 and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Sanitizer provided at dish sink was at a concentration of 0 ppm.,
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.
- Physical Facilities in Good Repair
Observation: Ceilings and floors are not maintained in good repair. Rennovations are to be completed within week.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls, and ceilings were noted in need of cleaning.
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.
- Critical: Pests-Controlling Pests* (corrected on site)
Observation: Flies were observed in food prep area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Chlorine sanitizer at dishwasher was at a concentration between 300 ppm-400 ppm.
Correction: Ensure sanitizer dispenses at proper concentration.
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05/13/2015 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The cooked ribs were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
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11/20/2014 | Routine | |
Wrote a time control policy. Monitor the three door, make units, and walk in refrigerator to maintain food at 41 F or less.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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07/24/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken wings hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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03/06/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw chicken stored over cabage for cole slaw food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 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.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Chicken breast was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Brisket and wings hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Hot boxes and storage racks. The interior of the ice machine has mold growth.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the binder, trash can and fan preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors walls cnd ceilings noted in need of cleaning.
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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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11/20/2013 | Routine | |
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle ready to eat food to prevent contamination from hands.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The baked beans were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Pork, wings and baked beans hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. Ie. hamburgers, tuna.
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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the sink is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the fan and buckets preventing its use.
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05/30/2013 | Routine | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: The tags for the raw oysters are not available or are discarded immediately after the container is empty.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Hamburger buns stored on the floor underneath the drying rack of a prep sink.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pulled pork hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the 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.
- Outdoor Servicing Areas - Overhead Protection
Observation: Pull behind grill is being used outdoors and does not have overhead protection.
Correction: Provide overhead protection for the outdoor servicing area. Pooled water, which may result if overhead protection is not provided for outdoor servicing areas, attracts wild animals and birds and creates a condition suitable for breeding of insects.
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12/06/2012 | Routine | |
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