Install splash guard at hand sink or relocate clean utensils. Monitor temperatures of food items in large prep unit & walk-in near kitchen..
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: The lids of containers of food inside large prep observed to be covered in water.
Correction: Clean food containers, repair source of water leak.
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12/29/2015 | Routine | |
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in front of rear walk in cooler is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
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01/30/2015 | Routine | |
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Placed pulled chicken on a flat pan to speed up cooling. No need to cover during cooling.
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09/10/2014 | Routine | |
| No violation noted during this evaluation. | 04/15/2014 | Follow-up | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
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. To minimize workload you can move to all single service utensils.
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04/14/2014 | Risk Factor | |
| No violation noted during this evaluation. | 11/19/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Phf's in rear walk in cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/02/2013 | Routine | |
| No violation noted during this evaluation. | 01/16/2013 | Risk Factor | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard box used to store squeeze bottles is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls in the food prep area noted 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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03/07/2012 | Routine | |
Repair handle on paper towel dispenser at waitress station. Lower temperature in both walk ins.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard boxes used to store can drinks is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk in and white reach in.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 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: base of slicer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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10/17/2011 | Routine | |
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