- Food Source/Handling
- Food Protection (Misc. sources of contamination 3-307.11, p 72)
D ON OT STACK CONTAINERS OF MEAT WITHOUT HAVING THE FOOD COVERED
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6/18/2010 | Routine |
| No violation noted during this evaluation. | 12/29/2009 | Routine |
| No violation noted during this evaluation. | 6/9/2009 | Re-Check |
| No violation noted during this evaluation. | 5/21/2009 | Routine |
| No violation noted during this evaluation. | 1/31/2009 | Other (Explain In Notes) |
| No violation noted during this evaluation. | 1/30/2009 | Other (Explain In Notes) |
| No violation noted during this evaluation. | 12/17/2008 | Routine |
| No violation noted during this evaluation. | 6/30/2008 | Re-Check |
- Food Source/Handling
- Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
LABEL BOTTLES OF WATER AND SAUCE AT GRILL AREA.
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
DO NOT STACK RAW CHICKEN OVER BEEF OR PORK. THE ORDER SHOULD BE FROM BOTTOM TO TOP: CHICKEN, BEEF, PORK, FISH, READY TO EAT FOOD.
- Plumbing/Water/Sewage
- Handwashing facilities (Hand sink hot water supply: 100° F, 15 sec, no cold water 5-202.12, pg 149)
NO HOT WATER AT HANDSINK NEAR GRILL
- Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
SOAP AND TOWELS SHOULD BE PROVIDED AT ALL TIMES TO ALL HANDSINKS. MOVE FAN AWAY FROM TOWEL DISPENSER IN KITCHEN SO THE TOWELS ARE ACCESSIBLE.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
REPLACE CRACKED CONTAINERS USED FOR FOOD CONTACT IN REACH IN. DO NOT STACK UNCOVERED CONTAINERS OF MEAT. PROVIDE COVERS TO PRODUCT BEFORE STACKING IN REACH IN. REPLACE THE LID ON THE CHEST FREEZER SO THE INSULATION ISN'T EXPOSED. CLEAN THE INSIDE OF THE REACH IN FREEZER NEAR CAN GOODS.
- Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
CLEAN FLOOR IN WALK IN UNDER SHELVING.
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6/26/2008 | Routine |
| No violation noted during this evaluation. | 8/31/2007 | Routine |
| No violation noted during this evaluation. | 3/12/2007 | Re-Check |
| No violation noted during this evaluation. | 3/7/2007 | Routine |
| No violation noted during this evaluation. | 3/7/2007 | Routine |
| No violation noted during this evaluation. | 8/31/2006 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Walk in cooler operating at 44deg F. Refrigerators shall operate at 38-39 deg F in order to hold food at 41 deg F or below.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Potentially hazardous ready to eat food shall be dated as to prep/pull date.
- Food Protection (Misc. sources of contamination 3-307.11, p 72)
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Can opener in need of cleaning. Dirty dishes shall not be held over night rinse and stack as a minimum to eliminate food source for vermin. Store single service cups off the floor.
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Clean window ledges in grill area. Clean sneeze guard on serving line. Clean shelving under prep counter in back area. Clean shelving under sauce storage.
- Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
Clean floors under and behind prep tables.
- Other Operations
- License posted/maintained (License not posted/displayed 8-304.11, p 200)
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1/11/2006 | Routine |
| No violation noted during this evaluation. | 11/3/2005 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Walk-in is strill operating and keeping food at 48 F. Shall hodl food at 41 F or below. Noodles foudn in prep sink at 93 F adn 118 F - shall be 41 F or below or 140-F or above. Product shall not be used.
- Food Source/Handling
- Food Protection (Thawing procedures not met 3-501.13, p 79)
Chicken left out to thaw at room temp on floor. Waitress ran to put away when the inspector showed up. Large bus tub of beef left out to thaw while other beef was being cut - take out only what you need to work with for a short period of time.
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
Cross contamintation found in walk-in - Raw chicken found over raw beef, both raw beef and raw chicken found over sauces and vegetables. Ice frost from chicken fell into onions. Onions discarded.
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11/2/2005 | Re-Check |
| No violation noted during this evaluation. | 10/31/2005 | Routine |
| No violation noted during this evaluation. | 2/22/2005 | Routine |
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