| No violation noted during this evaluation. | 10/08/2015 | Complaint Inspection |
- Critical: Observed single-use gloves being used improperly. Observed employee touching garbage can with gloves and not changing gloves or washing hands prior to preparing food. Observed employee touching raw chicken batter and not changing gloves prior to handling sanitized dishes and utensils.
To prevent contamination: If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation. Food products were voluntarily discarded and both employees changed gloves and washed hands.
- TCS foods were not being held at the proper temperature. PHF's (ex=variety of salad dressings, creamer sliced tomatoes, cheese) were holding at 45F to 49F in the coolers.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Several food products voluntarily discarded and refrigeration company contacted,
- Observed a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Thoroughly clean floors in hard to reach areas (under/behind equipment) to remove build-up.
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09/29/2015 | Standard Inspection |
discussed exclusions and restrictions with employees
- Observed employee touching garbage can with gloves and not washing hands or changing gloves prior to handling food. Observed employee touching chicken batter and handling sanitized dishes and utensils without changing gloves or washing hands.
Employees shall change gloves as needed and wash hands as necessary to prevent cross contamination
discussed proper glove, utensil use with ready to eat foods
Employees knowledgeable to food safety questions
food products received from approved sources
- PHF's were holding at 45F to 49F in the coolers.
PHF's shall be cold held at or below 41F to minimize microbial growth.
PHF's were hot held, thawed, cooked, cooled and date marked properly. Discussed reheating procedures
Raw animal foods were properly stored in a manner to prevent cross containation
consumer advisory observed in menu
chemicals were properly stored in a manner to prevent chemical contamination
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09/29/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 03/18/2015 | Other Inspection |
- Food employee(s) did not have their hair effectively restrained.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles. Food staff employee with long beard should have a hair restraint i.e., beard net on while actively cooking/preping foods or in areas where foods are being preped/cooked as discussed.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean ribbed shelving unit in walk-in cooler to address dirt/accumulate
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Ensure drain from soda gun holster ( at bar) is draining sufficiently so residual waste water is not collecting in holster creating an unsanitary environment for sray gun to be resting in. The gun/holster is located directly above bin for drink ice which could drip into ice stocks. Use other gun until problem is corrected.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Provide light shield /shatter resistent bulb for exposed bulb in walk-in cooler to protect staff and food stocks in case of bulb breakage as discussed.
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03/18/2015 | Standard Inspection |
| No violation noted during this evaluation. | 03/18/2015 | Critical Control Point Inspection |
Employees are knowledgeable to exclusions and restrictions
Employees changed gloves as needed and washed hands as necessary
Ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
- PHF's were cold holding at 47F to 49F in the cooler drawers.
PHF's shall be cold held at or below 41F to minimize microbial growth. Cooler plugged back in.
PHF's were hot held, cooked, thawed and date marked properly. Discussed cooling and reheating
Raw animal foods were properly stored in a manner to prevent cross contamination
Consumer advisory observed in menu
Chemicals were properly stored in a manner to prevent chemical contamination
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11/18/2014 | Critical Control Point Inspection |
- TCS foods were not being held at the proper temperature. PHF's (ex=raw meats, raw seafood) were holding at 47F to 49F in the cooler drawers.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Cooler was unplugged and plugged back in.
- Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. Thoroughly clean and sanitize meat slicer to remove build-up.
- The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair. Replace missing floor tiles near cookline to maintain a smooth and easily cleanable suface and to prevent water/food build-up.
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11/18/2014 | Standard Inspection |
Employees are knowledgeable to exclusions and restrictions
Employees changed gloves as needed and washed hands as necessary
Ready to eat foods were handled with proper glove, utensil use
Employees were knowledgeable to food safety questions
Food products received from approved sources
- PHF's in the coolers were holding above 41F.
PHF's shall be cold held at or below 41F to minimize microbial growth. Correct By: 27-May-2014
- Chicken was cooked to 159F to 163F.
Chicken shall be cooked to a minimum temperature of 165F for at least 15 seconds for proper destruction of organisms. Correct By: 27-May-2014
PHF's were properly thawed, hot held and date marked properly. Discussed cooling and reheating procedures.
Raw animal foods were properly stored in a manner to prevent cross contamination
Consumer advisory observed in menu
Chemicals were properly stored in a manner to prevent chemical contamination.
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05/27/2014 | Critical Control Point Inspection |
- Critical: Raw animal food was not being cooked to the required temperature. Chicken was cooked to 159F to 163F in different areas of the product.
Raw animal foods shall be cooked to heat all parts of the food to a temperature and for a time that complies with the requirements described in this rule to prevent illness. Ensure chicken is cooked to a minimum temperature of 165F for at least 15 seconds for proper destruction of organisms. Item placed back onto grill to reach a temperature of 166F. Correct By: 27-May-2014
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=milk, raw chicken, shredded cheese, shredded lettuce) were holding at 46F to 51F in the coolers.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Items 50F and above were voluntarily discarded. Correct By: 27-May-2014
- Equipment and/or components are not maintained in good working order. Observed ice build-up in walk-in freezer.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair walk-in freezer to prevent ice build-up.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. The LTDM had a chlorine concentration of 0ppm.
A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. Concentration shall be 50-200ppm. Until repaired, manually sanitize dishes and utensils. Correct By: 27-May-2014
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. Thoroughly clean and sanitize slicer to remove build-up.
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05/27/2014 | Standard Inspection |
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