No active food preparation occurring during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cottage cheese cold holding at improper temperature.
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. XXX XXX The food was promptly discarded, thank you.
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03/09/2016 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the exterior of the small wheeled "hot box" (holding cooked rice, etc.) has minor accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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12/11/2015 | Routine | |
| No violation noted during this evaluation. | 09/23/2015 | Routine | |
This inspection was received by Harry Bloomfield.
Discussed "best practice" of organizing walk-in freezer with raw animal food products arranged according to cook temperature, the hottest temperature (e.g., chicken, 165°) being on the bottom, mid-level temperature (e.g., ground beef, 155°f) on middle shelves, and the coolest (non-comminuted mammalian meat
No violation noted during this evaluation. | 06/08/2015 | Routine | |
This inspection was received by Harry Bloomfield.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration: tested approximately 10 PPM or weaker.
Correction: Adjust the chlorine sanitizing solution to a level of at least 75 - 50 parts per million when the pH is at 10 or less and the water temperature is 75 -100°F.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single-service items observed unprotected from contamination (some take-out boxes and plates on serving line were not inverted
Correction: in location where potentially exposed to contamination
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03/05/2015 | Routine | |
- Indoor Areas - Surface Characteristics
Observation: The indoor wall material behind, below, and beside the right-hand end of the 3-vat sink does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. The plastic wall paneling (sheathing) appears to have been removed from here, and the underlying wall is exposed, revealing some holes in the wall (such as where the paneling had been attached).
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent.
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12/09/2014 | Routine | |
| No violation noted during this evaluation. | 09/17/2014 | Routine | |
| No violation noted during this evaluation. | 06/26/2014 | Routine | |
| No violation noted during this evaluation. | 03/13/2014 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of drawer attached to under side of prep table in the prep area (near door to walk-in cooler)
Correction: countertop under the meat slicer.
- Walls and Ceilings, Studs, Joists, and Rafters
Observation: Ceiling components (Stud, Joist, Rafter) exposed in ware-washing area because a panel of the dropped ceiling is partially off-set.
Correction: Enclose ceiling components (stud, joist, rafter). Studs, joists, rafters may not be exposed in areas subject to moisture.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the warewashing area (over the "clean" end of the warewashing machine) because the light fixture in the ceiling was not being used.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, in warewashing areas, equipment storage areas, and in toilet rooms.
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12/10/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken was stored above uncooked egg product and shell eggs
Correction: although in a pan, and covered, there was potential for juices from chicken to drip off the covering of the pans.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: white plastic baffle on interior of ice machine
Correction: bracket attached to table, to hold can opener
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09/18/2013 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the can opener [bracket attaching the device to the table] has accumulations of grime and debris.
Correction: Clean the bracket at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surface of the following equipment was not observed sanitized: a temperature probe.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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06/19/2013 | Routine | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean single-service tableware utensils were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage. Store on serving line so that handles are toward diners' hands.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Noted in need of cleaning to remove minor accumulations of food residue, dust, other grime: (a) garbage grinder switch, in dishwashing room
Correction: (b) a section of the floor under the serving line, in vicinity of a missing floor tile
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03/27/2013 | Routine | |
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering immediately to the left of the grill is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall immediately to the left of the grill was noted to be in need of cleaning. Handles on the doors of the wall cupboards were noted to be in need of cleaning.
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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12/17/2012 | Routine | |
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