- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: food particles and grease build-up on kitchen floors
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02/26/2016 | Physical Recheck |
| No violation noted during this evaluation. | 02/08/2016 | Follow Up LOC |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: tip sensitive thermometer not available
- Air drying of equipment and utensils
Observation: storage container not air dried prior to stacking in storage --Observation: storage container not air dried prior to stacking in storage
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Dishmachine not sanitizing. No three comp sink available, therefore all food items shall be served on disposable. Machine shall be repaired today or no foodservice allowed until machine is repaired. Service person shall notify inspector when machine is repaired.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: exterior of cooler not clean
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: interior of maketable cooler not clean
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
REPEAT VIOLATION: Numerous foods (cheeses, deli meat, cut tomatoes, etc) not dated in reach-in cooler -- food employee corrected on-site. Establishment shall retrain all food employees on date-marking policy and submit copy of policy to inspector.
- Posting inspection reports
Observation: previous inspection not posted
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: raw sausage stored on top of cheeses and produce in reach-in cooler -- corrected by food employee moving sausage
- Established procedures for responding to vomiting and diarrheal events
Observation: Noroclean policy not completed
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: thermometer not placed inside cooler
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01/25/2016 | Regular |
- Disclosure of menu items offered or served raw or undercooked
Observation: Owner states menus are at printer and do contain Consumer Advisory
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01/22/2015 | Physical Recheck |
- Air drying of equipment and utensils
Observation: Owner responded in LOC that he was towel-drying items -- inspector contacted owner and will recheck on next inspection.
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07/18/2014 | Follow Up LOC |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: no date-marking on ready-to-eat foods
- Disclosure of menu items offered or served raw or undercooked
REPEAT VIOLATION: consumers not informed of the significantly increased risk of consuming undercooked foods by way of a disclosure and reminder
- Air drying of equipment and utensils
Observation: equipment and utensils not air-dried before stacking
- Reminder statement
REPEAT VIOLATION: consumers not informed of the significantly increased risk of consuming undercooked foods by way of a disclosure and reminder
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: raw chicken and raw beef stored above ready-to-eat foods in reach-in cooler -- corrected on-site
- Test kit provided and used to measure sanitizing solution concentration
REPEAT VIOLATION: chemical test strips not provided for sanitizer
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: owner has not attended food safety course
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07/08/2014 | Routine |
- Disclosure of menu items offered or served raw or undercooked
Observation: inspector will recheck on routine inspection
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: no chemical sanitizer provided on dishmachine -- this shall be installed prior to opening
- Test kit provided and used to measure sanitizing solution concentration
Observation: chemical test strips
- Reminder statement
Observation: inspector will recheck on routine inspection
- Miscellaneous sources of contamination
Observation: place shield between food prep sink and warewashing area
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01/29/2014 | Pre Opening |
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