The purpose of this visit is to conduct a risk factor. Discussed active managerial control with the person in charge.
Received copies of invoices from the vendors.
No violation noted during this evaluation. | 12/08/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
No violation noted during this evaluation. | 06/19/2015 | Routine | |
: AN INVESTIGATION WAS DONE. Nothing from the inspection/investigation would indicate that the complaint could be confirmed.
No violation noted during this evaluation. | 11/25/2014 | Complaint | |
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. AFTER TRAINING CFM A DISH WASHER WAS NOT WASHING DISHWARE & UTENSILS CORRECTLY IN 3 COMP. SINK.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. CFM SHOWED WORKER CORRECT PROCEDURES. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: PIZZA SAUCE 73F & SAUSAGE 53F @ #2 - TOMATOES 54F, YOGURT SAUCE 43-46F, FETA CHEESE 47F @ #4.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. PIZZA SAUCE & SAUSAGE DISCARDED. TOMATOES, YOGURT SAUCE, & FETA CHEESE MOVED TO UNIT # 1. ORAL & WRITTEN INFO. PROVIDED.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the PREP TOP are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked and holding items not allowed in it, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. ORAL & WRITTEN INFO. PROVIDED.
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09/04/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Yogurt dressing 43F & Milk 44F @ #3.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Adjusted temp. of unit down and moved items to another unit until unit display temp. is more matching product temps.
- Critical: Plumbing System / Design, Construct, & Install / Per Law (corrected on site) (repeated violation)
Observation: The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code.
Correction: A plumbing system shall be designed, constructed, and installed according to Law. A new grease trap has been installed. There is not an air break on the wash and rinse drain lines leading to the grease trap.
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02/10/2014 | Routine | |
This was a follow-up to a pre-opening inspection conducted on December 23, 2013. The establishment is in substantial compliance at this time. Make the required modifications to the drain line from the wash and rinse sinks to the grease trap and email a photo of the correction to the Health Department within 7 days.
A first routine inspection will be conducted in approximately 30 days.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: A new grease trap has been installed. There is not an air break on the wash and rinse drain lines leading to the grease trap.
Correction: Modify the drain lines from the wash and rinse sinks to provide an air break on each.
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01/08/2014 | Other | |
A permit is being issued at this time to expedite the application for an ABC license for the operator.
The establishment will not open before January 10, 2104. There will be a follow-up inspection on January 7, 2014. At that time all cited items must be corrected. The BBQ grill must be installed or removed at that time. The kitchen area is in need of a general cleaning prior to opening. All cleaning should be done by the time of the next pre-opening inspection. There are some general facility repairs still to be made - new wall coverings, etc. These repairs must be completed by the time of the next inspection.
It is recommended that the 3 vat sink at the bar be made operational.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in December 2013.
Recommendation is made to clean hood filters at least every two weeks.
Grease trap is to be installed. It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: Ruud PHS -65F
- Miscellaneous Sources of Contamination / Other Sources
Observation: The handsink is immediately adjacent to the wash sink of the 3 vat sink leading to possibility of cross-contamination at the handsink.
Correction: Install a splash guard - plexiglass, plastic or stainless steel - to prevent cross-contamination at the handsink. The guard should be approximately 8" high.
- Equipment / Good Repair / Components / Gaskets
Observation: The gasket on the right-side door of the 3DR upright freezer is torn and unrepairable.
Correction: Replace the damaged gasket on the 3DR freezer.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The cutting board is in need of cleaning
Correction: it is stained.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) ALL door gaskets of refrigerators and freezers
Correction: 2) top surface of microwave oven.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: There is not a grease trap at the 3 vat sink.
Correction: Install a grease trap a the 3 vat sink. The wash and rinse sinks must drain through the grease trap. The sanitize sink does not need to drain through the grease trap. The sanitize sink must have an air gap between the bottom of the drain line and the floor sink. If there are questions about the installation of the grease trap, please call the health department.
- Critical: Handwashing Sink / Location and Placement / Food Area
Observation: There is not a functional handsink at the bar area.
Correction: Install a functional handsink with hot and cold water, paper towels, soap and handwashing sign at the bar.
- Floor / Wall / Ceiling / Cleanability
Observation: 1) Ceiling tiles in the kitchen are peeling and not easily cleanable. 2) Ceiling tiles in the handicap-accessible restroom are not smooth and easily cleanable.
Correction: Replace all indicated ceiling tiles with a type that is smooth and easily cleanable.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The closer on the men's room door does not pull the door completely closed.
Correction: Adjust or replace the closer on the men's restroom door. The door must pull completely closed.
- Handwashing Signage at Handwashing Facilities Required
Observation: There are not handwashing signs at all handsinks.
Correction: Provide handwashing signs at all handsinks - kitchen, bar and restrooms.
- Toilet Tissue, Availability
Observation: Toilet tissue holder is not mounted in the men's restroom.
Correction: Mount a toilet tissue dispenser in the men's restroom.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: 1) The 2DR Continental freezer will not be used in the operation.
2) The barbecue grill is not currently hooked up or under the hood.
3) At the time of this inspection, there was a soap/sanitizer dispensing system mounted to the wall at the 3 vat sink. The operator was not sure if he was going to use it or not.
Correction: Unused equipment must be removed from the premises. If the barbecue will be used, the Fire Marshal must give approval. If the dispensing system will not be used, it must be removed. If removed, the holes in the wall must be patched.
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12/23/2013 | Pre-Opening | |
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