- Raw animal foods / cooking (corrected)
1. Raw chicken must be cooked to a minimum internal temperature of 165 degress F or higher. Raw animal food(s) not cooked to heat all parts to proper temperature(s).
Correction: All animal food(s) must be cooked to required minimum cooking temperature(s).
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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10/21/2014 | Recheck |
- Raw animal foods / cooking
1. Raw chicken must be cooked to a minimum internal temperature of 165 degress F or higher. Raw animal food(s) not cooked to heat all parts to proper temperature(s).
Correction: All animal food(s) must be cooked to required minimum cooking temperature(s).
- Hand sink/towels (corrected on site)
1. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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10/14/2014 | Routine |
- Food contact surface cleanability (corrected)
1. The clear plastic lid on bulk rice container is cracked. Discard cracked plastic lid. Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Chemical sanitizer concentration (corrected)
1. Quat sanitizer solution at 3 compartment sink not concentrated enough. Use the sanitizer hose to completely fill sink. Do not add water if hose is dispensing sanitizer properly. Check chemical concentration with test strip to confirm proper dispensing concentration. Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
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04/15/2014 | Recheck |
- Food contact surface cleanability
1. The clear plastic lid on bulk rice container is cracked. Discard cracked plastic lid. Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Chemical sanitizer concentration (corrected on site)
1. Quat sanitizer solution at 3 compartment sink not concentrated enough. Use the sanitizer hose to completely fill sink. Do not add water if hose is dispensing sanitizer properly. Check chemical concentration with test strip to confirm proper dispensing concentration. Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
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04/08/2014 | Routine |
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SMOKE FROM WOMENS RESTROOM INTO KITCHEN AREA
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SMOKE COMING THROUGH WALL AND FIREMEN EXPOSED TO FIND SOURCE OF SMOKE
Location: Womens restroom
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03/09/2014 | Recheck |
- Plumbing system/ repair (Non-Critical)
1. Drink dispenser located in dining area is leaking. Repair so no leaks are present. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
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11/04/2013 | Routine |
| No violation noted during this evaluation. | 09/18/2013 | Illness Complaint |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Raw animal foods / cooking (corrected)
1. Raw chicken only reaching internal temperature of 150 degrees F. Raw chicken must be cooked to a minimum temperature of 165 degrees F for at least 15 seconds. Use a thermometer to check the internal temperature of the largest chicken pieces for the minimum cooking temperature. Contimue cooking process until minumum internal temperature is achieved. Raw animal food(s) not cooked to heat all parts to proper temperature(s).
Correction: All animal food(s) must be cooked to required minimum cooking temperature(s).
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the leak in hot water reconstituter. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
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06/28/2013 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Raw animal foods / cooking (corrected)
1. Raw chicken only reaching internal temperature of 150 degrees F. Raw chicken must be cooked to a minimum temperature of 165 degrees F for at least 15 seconds. Use a thermometer to check the internal temperature of the largest chicken pieces for the minimum cooking temperature. Contimue cooking process until minumum internal temperature is achieved. Raw animal food(s) not cooked to heat all parts to proper temperature(s).
Correction: All animal food(s) must be cooked to required minimum cooking temperature(s).
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the leak in hot water reconstituter. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
06/20/2013 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Raw animal foods / cooking
1. Raw chicken only reaching internal temperature of 150 degrees F. Raw chicken must be cooked to a minimum temperature of 165 degrees F for at least 15 seconds. Use a thermometer to check the internal temperature of the largest chicken pieces for the minimum cooking temperature. Contimue cooking process until minumum internal temperature is achieved. Raw animal food(s) not cooked to heat all parts to proper temperature(s).
Correction: All animal food(s) must be cooked to required minimum cooking temperature(s).
- Plumbing system/ repair (Non-Critical)
1. Repair the leak in hot water reconstituter. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
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06/13/2013 | Routine |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please seal all backs of stationary equipment all sinks, and condiment station
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please seal all backs of stationary equipment all sinks, and condiment station
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please seal all backs of stationary equipment all sinks, and condiment station
Location: Prep area
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please seal all backs of stationary equipment all sinks, and condiment station
Equipment: Meat sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please seal all backs of stationary equipment all sinks, and condiment station
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please seal all backs of stationary equipment all sinks, and condiment station
Location: Dining room
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05/20/2013 | Pre-Licensing |
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