Permit displayed. Certified food manager (CFM) present. Previous violations corrected. Active managerial control observed. Facility organized and clean. Spoke with the CFM regarding the following: 1) Written employee health policy 2) Precautions for food contamination from cloths while setting up food at the service line 3) Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch 4) Work order placed for dish machine.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (repeated violation)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 170ºF.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Soiled tongs, spatulas, and measuring scoops stored as clean.
Correction: Clean and sanitize these surfaces for food contact.
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01/06/2016 | Routine | |
Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding the following: 1) Employee health, food safety and general sanitation practices 2) Written employee health policy (Form FDA 1B) provided 3) Cooling process and monitoring temperatures during this process 4) Removing any unused equipment from premises 5) Covering ceiling tiles after repairs 6) HACCP documentation 7) Proper storage of wiping cloths.
Health department permit issued to CFM.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was observed in a state of disrepair and damaged: 1) Light in the walk in refrigerator 2) Coving in the walk in freezer
Correction: Repair these equipments to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets of several reach in refrigerators are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The high temperature testing test strip read > 160 F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash (3 compartment sink), rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following non food-food contact surfaces: Door gaskets of several reach in and walk in units and the floor of the walk in freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas noted in need of cleaning: ceiling tiles throughout the facility, and exhaust and intake vents throughout the facility.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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09/15/2015 | Routine | |
Permit displayed. Certified food manager (CFM) present. Previous violations corrected. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding peeling paint and ceiling tiles
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall and ceiling tile are not maintained in good repair. Wall observed to have water damage and peeling paint behind the dryer in the utility room. Ceiling tile observed with one hole measuring approximately 1/4" in diameter in the hallway leading to the utility room.;Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/29/2015 | Routine | |
Walk In Cooler was not working properly when staff arrived this am, staff was moving food and beverages from walk in and relocating in coolers that were holding proper temperatures for cold holding and food was tossed that was not cold holding at proper temperature. Kitchen manager had already notified maintenance of the problem. Kitchen manager informed me that they had run out of detergent and were waiting on new detergent to arrive for dish machine and that they were using the 3 compartment sink. Kitchen manager asked if they could use the dish machine for rinsing and sanitizing. We checked the machine together and found that it was not reaching proper temperature. Dish machine being used solely for rinsing of washed dishes and then sanitized in the 3 Compartment Sink, until dish machine is repaired and detergent has arrived.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Grilled Chicken cold holding at improper temperatures due to broken walk in refrigerator.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk In Refrigerator, Ice Machine, CresCor Hot Holding Unit, Dish machine was observed in a state of disrepair and damaged.
Correction: Repair the above equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the above equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Remove any unused or non-functioning equipment from the premises.
- Physical Facilities in Good Repair
Observation: Broken coving was observed in the walk in refrigerator.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/08/2015 | Routine | |
Recommend removing ice built up on walk in freezer floor and ceiling.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the rinse tank of the warewashing machine is not operating.
Correction: Provide a functioning temperature measuring device at the rinse compartment so employees can routinely monitor the water temperature.
- Physical Facilities in Good Repair
Observation: Observed broken coving in walk in freezer and missing tile above mop sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/10/2014 | Routine | |
- Equipment and Utensils - Good Repair and Calibration
Observation: Dishwasher observed leaking.
Correction: Repair the dishwasher to provide proper operation, accuracy, functioning, maintenance, and cleanability. **work order already placed**
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05/15/2014 | Routine | |
Work order in progress for the broken Crest-Cor warmer and for the warewashing machine. Manager is being pro-active with kitchen equipment. Monitor the condensation in the walk in freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna salad at service line A cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Voluntarily discarded tuna salad during the inspection.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the particle board table at service line D and rusted green chemical storage shelf are not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Table was removed during the inspection.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Corrected during inspection.
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02/21/2014 | Routine | |
permit issued
No violation noted during this evaluation. | 10/02/2013 | Routine | |
| No violation noted during this evaluation. | 06/11/2013 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Several ceiling vents and surrounding tiles in kitchen and storage areas are in need of cleaning
Correction: Clean
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02/12/2013 | Routine | |
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