- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The following are not cleaned on a frequent basis:
-Employee restroom (toilet, door, handles, light switch, sink area, garbage can was overflowing etc.)
-Floor throughout kitchen
-Ceiling vents
-Under bag and box system in storage room
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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03/02/2016 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: Employee did not wash hands or change gloves after cracking raw shell eggs and handling ready to eat omelet toppings.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 01-Mar-2016
- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED (corrected on site)
Observation: Salmon noted thawing in walk-in cooler with vacuum seal intact. Directions on package stated that fish shall be unwrapped prior to thawing. Packages were cut open during the inspection.
Correction: Discard unsafe or adulterated food items.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling ready to eat lemons with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 01-Mar-2016
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: Raw bacon was stored above ready to eat butter in the back prep cooler. Cooler was rearranged during the inspection.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 01-Mar-2016
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: The following temperatures were taken in the sandwich prep cooler (49°F ambient): sliced tomatoes-44°F and cheese-47°F. Pickles (non-TCS) in this cooler were 52°F. TCS food from cooler was moved to the walk-in cooler during the inspection.
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The following temperatures were taken in the waitstaff prep cooler (48°F ambient): cut melon-46°F and sour cream-48°F. TCS food from cooler was moved to another cooler during the inspection. Observed that the condenser was in need of cleaning. Manager stated that a cooler repair person will be called to service both coolers.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Correct By: 01-Mar-2016
- FOOD CONTACT SURFACES - SOILED
Observation: Industrial can opener noted in need of cleaning
Correction: ice scoop holding cups noted in need of cleaning.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The following are not cleaned on a frequent basis:
-Employee restroom (toilet, door, handles, light switch, sink area, garbage can was overflowing etc.)
-Floor throughout kitchen
-Ceiling vents
-Counter space by omelet station
-Under bag and box system in storage room
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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02/23/2016 | Routine | |
- EQUIPMENT AND UTENSILS - CAN OPENERS (repeated violation)
Observation: Can opener is clean. Blade has not been replaced.
Correction: Replace blade on can opener or discontinue use.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: Cleaning has begun in kitchen.
The following shall be cleaned more frequently:
-Floors: underneath all equipment and in corners
-Walls throughout kitchen
-All floor drains
-Dish machine racks (General Manager noted that new racks will be ordered)
-Prep line: all surfaces including cutting boards, equipment handles, sides of equipment, underneath equipment (encrusted accumulation noted)
Correction: All food and non-food contact surface shall be maintained clean. Clean all equipment on a routine basis to prevent accumulation of soil residues.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: Hand sink, toilet, floors, walls, other fixtures noted in need of cleaning in the employee rest-room.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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01/20/2015 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: Raw fish was stored over ready-to-eat meatloaf in the walk-in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 20-Jan-2015
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: The the potentially hazardous food in the Randell Prep Cooler (46°F) measured: Rice (46°F), Beans (48°F), Sausage Patties (45°F), Meatloaf (46°F). The potentially hazardous food in the Walk-In Cooler (49°F) measured: Fruit Salad with cut melon (47°F), Shredded Lettuce (48°F), Rice (48°F), Sausage Patty (46°F). The Walk-In Cooler door does not automatically shut and does not have and handle on the inside to shut the door. One of the three cooler fans was not working in the Walk-In Cooler. Cooler repair technician was called and began service on both coolers during the inspection.
Correction: Discontinue use of the Randell Prep Cooler and Walk-In Cooler until they can maintain cold potentially hazardous foods at or below 41°F. Correct By: 20-Jan-2015
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Bulk baking ingredients were not labeled with common name.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoops throughout establishment were improperly stored (on top of ice machine, in dish rack). In-use utensils were stored in standing water in the dipper well (dipper well water was not running). Single use cups stored in bulk ingredient bins.
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.
- EQUIPMENT AND UTENSILS - CAN OPENERS
Observation: Metal shavings noted on can opener.
Correction: Replace blade on can opener. Clean can opener.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: The following shall be cleaned more frequently:
-Floors: underneath all equipment and in corners
-Walls throughout kitchen
-All floor drains
-Hand sink drain (noted with grease build-up)
-Soda dispensers: nozzles, underneath nozzles, around ice bins
-Dish machine racks
-Inside of ice machine (noted with debris)
-Prep line: all surfaces including cutting boards, equipment handles, sides of equipment, underneath equipment (encrusted accumulation noted)
Correction: All food and non-food contact surface shall be maintained clean. Clean all equipment on a routine basis to prevent accumulation of soil residues.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Hand sink, toilet, floors, walls, other fixtures noted in need of cleaning in the employee rest-room. Garbage in employee rest-room was overflowing.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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01/13/2015 | Routine | |
| No violation noted during this evaluation. | 01/02/2014 | Re-inspection | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed not washing hands before or after moving from dirty end to clean end of dish machine. Employees shall wash hands when going between the dirty and clean end of the dish machine to prevent contamination of clean dishes.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Observed salad prep cooler (ambient air temperature 52F) and cut tomatoes (53F), Lettuce (45F) and shredded cheese (50F). Do not store any potentially harzardous food in the salad prep cooler until the cooler can maintain 41F or below. Management indicated that a cooler repair company has been called.
Correction: Maintain cold potentially hazardous foods at or below 41°F
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12/26/2013 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before or after moving from dirty end to clean end of dish machine. Employees shall wash hands when going between the dirty and clean end of the dish machine to prevent contamination of clean dishes.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: Observed raw bacon stored over waffle batter and pasteurized liquid eggs. Do not store raw animal products over ready to eat food items.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: PHF/TCS, COLD HOLDING
Observation: Observed salad prep cooler (ambient air temperature 52F) and cut tomatoes (53F), Lettuce (45F) and shredded cheese (50F). Do not store any potentially harzardous food in the salad prep cooler until the cooler can maintain 41F or below. Management indicated that a cooler repair company has been called.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: Both drains near dish washing area noted as soiled. Clean drains as often as necessary.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
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12/16/2013 | Routine | |
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