Salad bar is still on time control and a new dish machine for the ice cream area is being put in this week. Bought new ice cream scoops but they are already pitting.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed food on the salad bar between 47-50 degrees, and tuna in the sushi refrigerator at 49 degrees.
Correction: Cool down tuna to 41 degrees. Put salad bar on time control until the bar can hold food at 41 degrees or less.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed that the ice cream scoops are pitted.
Correction: Replace the torn gaskets and replace the ice cream scoops.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the floors in the kitchen in need of cleaning, including under/behind equipment.
Correction: Clean facility regularly including under/behind equipment.
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10/09/2015 | Follow-up | |
Dish machine at ice cream/coffee bar out of order.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Observed Rotisserie Chicken cooked to 156 degrees.
Correction: Recook chicken to at least 165 degrees.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed Brisket at 99 degrees and Meatballs at 120 degrees on the hot bar.
Correction: Remove food from the bar reheat to 165 degrees or discard them.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed food on the salad bar between 47-50 degrees, and tuna in the sushi refrigerator at 49 degrees. Food on the top of the pizza prep unit above 41 degrees.
Correction: Cool down tuna to 41 degrees. Put salad bar on time control until the bar can hold food at 41 degrees or less.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed no time records being kept for the pizza.
Correction: Keep track of times that pizza is put out.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed several refrigerators with torn gaskets and the ice cream scoops are pitted.
Correction: Replace the torn gaskets and replace the ice cream scoops.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the floors of the walk-in cooler in need of cleaning, the tops of the ovens in need of cleaning, the speed racks in need of cleaning, and the plastic utensil bins in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed several dishes wet stacked.
Correction: Let dishes air dry before stacking them.
- Critical: Backflow Prevention, Air Gap*
Observation: No backflow provided on hose at the dish washing area.
Correction: Provide a backflow device for the hose in the dishwashing area, make sure it is made for hoses that are kept under pressure.
- Plumbing System Maintained in Good Repair
Observation: Observed 3 hand sinks leaking.
Correction: Have hand sinks repaired so they are not leaking.
- Lighting, Intensity
Observation: Observed the light out in the walk-in freezer.
Correction: Have the light replaced.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the floors in the kitchen in need of cleaning, including under/behind equipment.
Correction: Clean facility regularly including under/behind equipment.
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09/17/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employees chewing gum or eating in the kitchen.
Correction: Do not eat in the kitchen.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed hot food on the platter bars less than 135 degrees.
Correction: Ribs and chicken are going to be put on time control as it is hard to keep them above 135 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food on the pizza make unit was over 41 degrees.
Correction: Do not over fill the trays, especially if the lids are going to be up all day (try and keep the lids closed as much as possible).
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05/22/2015 | Risk Factor | |
Fans are in and need to be installed. Time control is still in use, until the unit is fixed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food on the salad bar was above 41 degrees.
Correction: Switch to time control for that quadrant until the bar is repaired. Monitor food temps.
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04/30/2015 | Follow-up | |
Waiting on corporate to finalize the approval for major repair to the unit, replacing all the fans and adding in the missing fan.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food on the salad bar was above 41 degrees.
Correction: Switch to time control for that quadrant until the bar is repaired. Monitor food temps.
- Critical: Time as a Public Health Control*
Observation: No log available to show that time control on the salad bar unit is being used.
Correction: A log of when food is placed out on the bar is required as long as the unit continues to not hold the food below 41 degrees.
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04/09/2015 | Follow-up | |
1 quadrant of salad bar still not functioning properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food on the salad bar was above 41 degrees.
Correction: Switch to time control for that quadrant until the bar is repaired. Monitor food temps.
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03/27/2015 | Follow-up | |
Food needs to continue being on time control until the 1 quadrant is fixed. Temperatures need to be taken regularly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food on the salad bar was above 41 degrees.
Correction: Switch to time control for that quadrant until the bar is repaired. Monitor food temps.
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03/16/2015 | Follow-up | |
1 quadrant on salad bar still not holding temp. Use time control until salad bar is fixed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food on the salad bar was above 41 degrees.
Correction: Switch to time control for that quadrant until the bar is repaired. Monitor food temps.
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02/25/2015 | Follow-up | |
Cutting boards in kitchen need to be replaced or resurfaced. Discuss proper cooling procedure with employees and make sure food is being cooled properly in the blast chiller.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food on the salad bar was above 41 degrees.
Correction: Switch to time control for that quadrant until the bar is repaired. Monitor food temps.
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02/10/2015 | Risk Factor | |
Permit issued.
No violation noted during this evaluation. | 10/27/2014 | Follow-up | |
Good date marking system in place. Make sure to call maintenance about fans in the cold serving bars not running and the sandwich prep unit. Make sure foods on the top shelves of prep units are not being double stacked or use perforated pans to allow better airflow.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Employee was drinking out of soda can in the prep area.
Correction: Drinking and eating should be done in designated areas away from foods, and hands should be washed after eating and drinking.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed lo mein being reheated. Temperature was < 165 degrees.
Correction: Make sure foods are reheated to a minimum of 165 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed food in the cold bar, pizza prep unit, and the sandwich prep unit at temperatures > 41 degrees.
Correction: Discard foods in Sandwich unit (unit is not running properly). Move foods in pizza prep unit to lower compartment to cool below 41 degrees. Cold service bar is not running properly, place foods on time control (just like the hot bar is) with a 4 hour maximum time until unit is fixed.
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: Several reach in coolers did not have thermometers provided in them.
Correction: Provide thermometers in each unit.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in freezer and sushi cooler gaskets/seals are ripped.
Correction: Replace gaskets/seals on units.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Clean metal dish pans were observed soiled and some had label residue on them.
Correction: Clean dishes thoroughly and makes sure residue from date mark labels is removed to prevent contamination. Have someone go through dishes and clean soiled dishes.
- Non-Food Contact Surfaces
Observation: Hood vents are greasy and in need of cleaning.
Correction: Maintenance company is coming to clean them this month. Make sure the vent hoods are cleaned regularly and when needed if necessary between maintenance visits.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Clean dishes are being stacked wet.
Correction: While going back through dishes to clean make sure dishes are set up so they can air dry fully before being stacked together.
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10/16/2014 | Routine | |
Refrigeration was repaired. New door is on order. Temperatures looked good once the repairs were done.
No violation noted during this evaluation. | 07/15/2014 | Follow-up | |
data logger left in the walk-in cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed Curried chicken at 60°F in the walk-in and Tropical Forbidden Rice and other dishes on the salad bar at 50-54°F.
Correction: Items should be below 41°. Some of the dishes were stacked too high but the walk-in temperature seemed high. A data logger was placed in the cooler overnight.
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07/14/2014 | Risk Factor | |
The temperature of the hot water at one of the hand sinks was 47°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed the meats on the pizza make unit at 45°F. Paper was layered in the well which was probably preventing proper refrigeration.
Correction: Corrected by removing paper so that product could properly cool. If product is not used it will be discarded at the end of the night.
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02/24/2014 | Risk Factor | |
Permit Issued.
- Critical: Cooling* (corrected on site)
Observation: Observed 3 Indian dishes from a vendor at 80°, 56° and 50°F. These dishes were received the previous night and did not properly cool.
Correction: Product was discarded by management.
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10/16/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed a chickpea dish, tofu and pasta dish at 49, 52 and 51 degrees on the salad bar. This is the same section of the salad bar that wasn't cooling properly during the 2/22/13 inspection.
Correction: Product will be discarded after 4 hours.
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07/22/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed wings in the hot holding unit in the smoke room at 109-129 degrees.
Correction: Product pulled and put into another unit to reheat.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed salads (sweet potato) at 45-50 degrees on the cold salad bar line.
Correction: Product pulled and put into blast chiller.
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02/22/2013 | Risk Factor | |
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