Dec 18, 2013 (Follow-up)

Nov 23, 2013 (Routine)

• Food-contact surfaces: cleaned & sanitized
  CUTTING BOARD WAS IN POOR REPIAR AT VISIT. ALL CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. THIS IS A REPEAT VIOLATION.
• Proper cold holding temperatures
  ALL COLD UNITS AND COLD FOOD ITEMS. MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. COLD UNIT WAS ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS OR STORED ON ICE IN ODRER TO MAINTAIN TEMPERATURE COMPLIANCE. THIS IS A REPEAT VIOLATION(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

May 14, 2013 (Follow-up)

May 07, 2013 (Routine)

• Food-contact surfaces: cleaned & sanitized
  INTERIOR OF ALL REACH IN UNITS WERE VERY UNCLEAN AT VISIT. ALL CARD BOARD MUST BE REMOVED FROM THESE UNITS. CARD BOARD IS NOT A CLEANABLE SURFACE. REACH IN UNITS CONTAINED DIRT, OLD BLOOD SPILLAGE FROM MEATS, DEBRIS AND FOOD PARTICLES. GASKET WAS ALSO IN POOR REPAIR AT VISIT. ALL GASKETS MUST BE REPAIRED IN ORDER TO MAINTAIN PROPER COLD HOLDING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  ALL FOOD MUST BE MAINTAINED AS HOT OR COLD. HOT HOLDING IS 140.0 DEGREES OR ABOVE. AT VISIT CHICKEN WAS 105.0(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  COLD PREP UNIT WAS IN NOT OPERABLE AT VISIT. ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ICE WAS BEING USED TO MAINTAIN TEMPERATURE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  EVIDENCE OF ROACHES WERE OBSERVED VISIT. ESTABLISHMENT MUST PROVIDE A CURRENT REPORT FROM THE PEST CONTROL COMPANY AT NEXT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  WIPING CLOTHS WERE NOT STORED IN SANITIZER AT TIME OF VISIT. WIPING CLOTH MUST BE STORED IN A SANITIZING SOLUTION AT ALL TIMES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  THE FOOD PREP AREA WAS VERY UNCLEAN AND CLUTTERED AT VISIT. ESTABLISHMENT MUST REMOVE ALL CLUTTER AND CLEAN AND ORGANIZE ALL AREAS. NOT ITEMS MAY BE STORED BETWEEN EQUUIPMENT, BESIDE COLD UNITS OR UNDER THREE COMPARTMENT SINK CHEMICALS FOR THE DISH MACHINE SHOULD BE THE ONLY ITEMS STORED UNDER THE THREE COMPARTMENT SINK.EXTERIOR OF ALL EQUIPMENT MUST BE CLEANED TO REOMVE DIRT, DUST AND GREASE BUILD-UP. CLEAN AND ORGANIZE ENTIRE LOWER LEVEL. REMOVE ALL UNUSED EQUIPMENT. THIS IS A HARBORAGE FOR PEST.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  ESTABLISHMENT MUST PROVIDE A TWO INCH AIR GAP BETWEEN THE DRAIN LINE AND THE DRAIN AT THE THREE COMPARTMENT SINK IN ORDER TO PREVENT BACK FLOW. LEAK AT THE SPRAY HOSE MUST ALSO BE REPAIRED. A TOWEL WAS WRAPPED AROUND THE SPRAY HOSE AT VISIT.
• Physical facilities: installed, maintained, & clean
  CLEAN ALL FLOORS, WALLS, AND HOOD OVER FRYER TO REMOVE DIRT, GREASE BUILD-UP AND DUST. CLEAN DRAIN AND DRAIN PIPES TO REMOVE DIRT AND FOOD PARTICLES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)