| No violation noted during this evaluation. | 03/17/2016 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: Raw fish and raw shell eggs are stored under raw chicken
Correction: Reorganize storage so that shell eggs and fish are stored above raw chicken. Discard and foods that show evidence of contamination.
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03/17/2016 | Routine | |
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Bourbon chicken on grill in is hot held at 125°F. Placed back over burner and heated/held at 135 F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The bleach in the wipingl cloth buckets is not being used according to EPA registered label use instructions and is at 0 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 18-Feb-2016
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of thawing, sanitizer use, hot holding.
Correction: The person in charge shall obtain training or training materials in the areas of [items] so they are able to demonstrate knowledge and train employees on proper food safety practices. Correct By: 17-Mar-2016
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY
Observation: Thermometer in walk-in cooler measuring ambient air is not accurate.
Correction: Calibrate or replace thermometer. Correct By: 25-Feb-2016
- HAND DRYING PROVISION (corrected on site) (repeated violation)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Scoops for items in walk-in cooler improperly stored (no handles).
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloth used for wiping counters stored on counter.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- THAWING (corrected on site)
Observation: Fish is being improperly thawed by being placed in pan of water at room temp Pan placed into walk-in cooler to correct.
Correction: Adjust procedures or methods to properly thaw foods.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces of grill have encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces are greasy and/or dirty (walk-in cooler floor, grill, floors, other items)
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The grill area is not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
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02/18/2016 | Routine | |
- Critical: REHEATING FOR HOT HOLDING (corrected on site)
Observation: Burbon and Sweet sour chicken improperly reheated to 111 F. Immediately removed and heated to 165 F.
Correction: Adjust procedures and methods to properly reheat food.
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of proper reheating temperatures for chicken items
Correction: The person in charge shall obtain training or training materials in the areas of so they are able to demonstrate knowledge and train employees on proper food safety practices. Correct By: 22-Jan-2015
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored counter
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 22-Jan-2015
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01/22/2015 | Routine | |
| No violation noted during this evaluation. | 08/19/2014 | Re-inspection 2 | |
- Critical: PHF/TCS, HOT HOLDING (repeated violation)
Observation: Rice, noodles, french fries, beans, mac & cheese, mashed potatoes, 5 different types of chicken on steam table is hot held between 119 and 125°F. Additionally, chicken sitting on kitchen counter top at 120°F.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Ready to eat, potentially hazardous foods in walk in cooler are not date marked. Person in charge unaware of proper date-marking procedures.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of hot holding temperatures, proper date-marking, labeling foods in walk in cooler or proper dish washing procedures.
Correction: The person in charge shall obtain training or training materials in the areas stated above so they are able to demonstrate knowledge and train employees on proper food safety practices.
- DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH (repeated violation)
Observation: Person in charge is unable to demonstate knowledge regarding employee illness signs and symptoms and/or reporting requirements required either by the person in charge or employees.
Correction: Obtain training on foodborne illness signs and symptoms and reporting required by the person in charge. Provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.
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05/30/2014 | Re-inspection | |
- Critical: PHF/TCS, HOT HOLDING
Observation: Rice, noodles, french fries, beans, mac & cheese, mashed potatoes, 5 different types of chicken on steam table is hot held between 119 and 125°F. Additionally, chicken sitting on kitchen counter top at 120°F.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Ready to eat, potentially hazardous foods in walk in cooler are not date marked. Person in charge unaware of proper date-marking procedures.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: No sanitizer sink set up for washing dishes. Observed cook washing dishes in single sink and not properly washing, rinsing and sanitizing.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of hot holding temperatures, proper date-marking, labeling foods in walk in cooler or proper dish washing procedures.
Correction: The person in charge shall obtain training or training materials in the areas stated above so they are able to demonstrate knowledge and train employees on proper food safety practices.
- DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH
Observation: Person in charge is unable to demonstate knowledge regarding employee illness signs and symptoms and/or reporting requirements required either by the person in charge or employees.
Correction: Obtain training on foodborne illness signs and symptoms and reporting required by the person in charge. Provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED
Observation: Handsink not properly caulked to wall and flooring.
Correction: Remove caulk from back of handsink and re-caulk properly.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Walk in cooler flooring is dirty.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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05/20/2014 | Routine | |
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