- Open top refrigerator holding salad dressing at 50 degrees F. Items were discarded
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- Ensure that all refrigeration units have thermometers
- Food contact equipment must be in good repair.
- Provide utensils with handles to dispense food
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12/09/2015 | 81 |
- Sauted onions are not being held hot or cold. Maintain written procedures at the establishment to ensure compliance. Ready-to-eat, Potentially Hazardous Food (PHF) may be held out of temperature control if they are marked with a discard time.
- Provide for adequate backflow prevention device.
- Foood items such as the parsley used to garnish plates must be properly washed before used.
- Food storage containers must be in good repair and be smooth, easily cleanable and non-absorbent.
- Seive must be in good repair
- Provide utensils with handles to dispense bulk food items
- Clean the ice machines
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09/03/2015 | 89 |
- Desert refrigeraor at 49 degees F
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Eliminate the presence of insects by using any approved means. Observed gnats in the waitress area
- Use only food establishment approved chemicals, use licensed pest control company. Observed "Home Defense" insecticide in the waitress area
- Floor drain under the ice machine is not draining properly; floor drain in the galley kitchen has a sewer odor coming from it. Clean floor drains so that they drain properly.
- Provide accurate thermometers for all refrigeration units. Thermometer in the desrt reach in cooler is broken.
- Clean the knife magnet and use it to properly store in use knives. Knives cannot be stored wedged between the underside of the counter and the pipe. Knives can be stored in a clean dry location.
- Food contact equipment must be in good repair. The enamel coating on the egg slicer is peeling. Replace the egg slicer.
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03/16/2015 | 76 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food (PHF) not at required temperature in the walk in cooler (WIC). Do not store potentially hazardous foods in the WIC until cooler is able to hold foods at 41F or below. Note: Maintenance arrived during inspection to repair cooler (ambient T: 38F).
- 229.167 (e) (2) no soap. Supply kitchen handwashing sink with soap.
- 229.167 (p) (11) (C)insects/pests not minimized. Eliminate gnats (contaminating exposed foods/breads) using approved means.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean the interor and exterior of all food equipment (of accumulated food debris and grease).
- 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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10/14/2014 | 83 |
- NO CHLORINE BEING PUMPED THROUGH DISHWASHER WHEN BEGINNING INSPECTION. SERVICE PERSONNEL FROM AUTOCHLOR ARRIVED AND SERVICED MACHINE DURING INSPECTION AND ISSUE WAS CORRECTED ON SITE.
- FLOOR DRAINS BACKED UP AND STANDING WATER HAS ACCUMULATED HEAVILY NEAR BACKDOOR IN WAREWASHING ROOM. ENSURE DRAINS ARE SERVICED BY A LICENSED PLUMBER AND TO PRESENT RECEIPT/INVOICE DURING FOLLOW UP.
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07/26/2013 | 94 |
- Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.165 (k) (14) (A)chlorine solution. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Follow PH/concentration chart.
- Potentially Hazardous food not at required temperature in cooling unit. PHF items must be held at 41 degrees F or below while being kept at cold hold.
- 229.165 (n) (1) (D) (v)equipment dirty (ice machine). Equipment used in storing food not cleaned. Clean equipment used for storing foods (ice machine).
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03/14/2012 | 85 |
- Potentially Hazardous food not at required temperature in cooling unit. Food must be maintained at or below 41? while at cold hold.
- 229.165 (f) (11) (B) (ii) Ambient temp >41F. Ambient temp of all coolers must maintain 41F or below at all times.
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07/27/2011 | 92 |
- Please provide for all potentially hazardous foods to be properly cooled from 135 F---> 70 F within 2hrs., and from 70 F--->41F within 4 hrs. Meatloaf temperature at 85 F in refrigeration unit placed in at 10:00 a.m. not properly cooled down to 70 F by 12:00 noon.
- Food packaged in food establishment must be properly labeled with name of place of business of the manufacturer, packer, or distributor.
- (a). Please provide for all potentially hazardous foods to be properly stored to prevent cross-contamination. Observed raw beef stored over cooked noodles, and raw eggs stored over raw beef. (please see handout for proper storage). (b). Please provide for all stored foods (dry & refrigerated) to be properly covered and protected to prevent contamination.
- Please provide a licensed plumber to make the necessary repairs to eliminate sewage back-up. In addition, there shall be no standing water; this allows insect breeding--please seal all floor holes.
- Please provide for all refrigeration units that contain potentially hazardous foods to be equipped with a visible thermometer properly working and properly calibrated at /- 2 degrees farenheit.
- (a). Please provide for all food contact surfaces & non-food contact surfaces to be maintained clean & sanitary--food contact surfaces shall be sanitized as contaminated. (cos)(b). Please provide for all equipment and utensils to be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. (c). Please clean all refrigeration units (inside & out), dry & refrigerator racks, under and behind all major equipment--non-working pull out droors located under grills with accumulated grease & soil. (d). Please provide for stored clean equipment and utensils to be store clean and sanitary, as well as the containers they are stored in.
- (a). Please provide for employee drinks to be stored in a designated area, away from areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can occur. (b). Please provide for employees to refrain from storing rags on their belt; this is not a good practive--prevents proper handwashing. Observed employee aprons unclean; should not wipe hands on rag or apron. In addition, dry rags should be used to wipe up spills and then placed in hamper, rather than stored to on food contact surfaces only to accumulate soil.
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05/10/2010 | 74 |
| No violation noted during this evaluation. | 03/11/2009 | 74 |
| No violation noted during this evaluation. | 06/03/2008 | 94 |
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