All violations were corrected.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. raw bacon stored over produce in walk-in.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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10/22/2015 | Risk Factor | |
No critical violations today. replace light in WI freezer.
No violation noted during this evaluation. | 06/04/2015 | Risk Factor | |
Discussed employee health policy and requirements with PIC, handed out paperwork for PIC to keep for references. All violations were corrected. Permit expires end of March.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
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02/03/2015 | Routine | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean spoons, forks were observed stored with the food-contact surface facing upward. (spoons at the drink station and forks at the silverware rolling station).
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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10/20/2014 | Routine | |
Pulled data logger out of WI cooler. Data showed WI unit only went above 41F a total time of 1 hour in the past 3 days. Will move data logger closer to door to find out if the temp stays above 32 F. Will return to get data logger.
No violation noted during this evaluation. | 08/26/2014 | Follow-up | |
Pulled out the Data logger from the WI. It showed that the WI warmed up to about 43F today and never got back down below 41F. WIll be placing data logger back in WI for the week, will check it next monday. Manager will call a technician out to service the WI to ensure the thermostat is working correctly and the unit is working and can hold TCS foods at 41F or below.
No violation noted during this evaluation. | 08/06/2014 | Risk Factor Intervention Evaluation | |
Butter in the ice bath at waitress line is now on time control policy. There was a delivery this morning and WI could have been open too long. Data Logger put in WI for the whole day.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Gyro meat, tomataoes, and butter 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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08/06/2014 | Risk Factor Intervention Evaluation | |
All critical violations were corrected.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (bread) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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05/22/2014 | Risk Factor | |
All violations shall be corrected within 30 days. Permit issued today.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cream cheese frosting mixture cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Breakfast prep unit RI is not sufficient in number or capacity to meet the food storage demands of the establishment. Get unit working again.
Correction: Provide necessary working refrigeration to maintain food items at 41F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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02/18/2014 | Routine | |
All violations were corrected today. The time control policy that was put into use last inspection is still being used.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Meat slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: The bleach is not being used in accordance with law or the manufacturer's use directions. Sanitization buckets for wiping clothes are too concentrated (over 200ppm).
Correction: The bleach must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. In a range of 50-100 ppm.
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01/09/2014 | Risk Factor | |
All critical violations were corrected from last inspection
No violation noted during this evaluation. | 10/23/2013 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw eggs in RI cooler stored over cooked potatoes and Raw chicken and beef stored over RTE ham in WI cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Tomatoes, cheese, ham, sausage, butter and pancake batter for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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10/04/2013 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee handling soiled plates then handling clean plates.
Correction: Wash hands after handling soiled plates
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Deli meat sitting on top of raw pork.
Correction: Relocate deli meat.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: raw scrapple, deli ham, ground beef, and raw chicken cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food items placed on ice.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Items on prep line, ham, diced sausage, mixed raw eggs, and diced tomatoes.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods(eggs, t-bone steak, and hamburger) provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Physical Facilities in Good Repair (repeated violation)
Observation: Freezer is not maintained in good repair. Ice is accumulating on walk in floor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site)
Observation: Dead or trapped roaches was found on the premises
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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07/03/2013 | Routine | |
Shadow inspection with James Davis
No violation noted during this evaluation. | 07/03/2013 | Other | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the drink station is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: walk in freezer in need of repair. Freezer condensing ice.
Correction: Repair freezer.
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02/01/2013 | Routine | |
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