The purpose of this visit was to determine why there are too many flies in this restaurant. We began at the dumpster which was unsanitary and needs to be replaced by Waste Management and steam cleaned. The drain hole was missing a plug which could allow rodents to feed and harborage in the dumpster . In the kitchen there were several deficiencies : fly traps were not being maintained properly i. e. pest control staff are not dating when they serviced the trap
No violation noted during this evaluation. | 10/07/2015 | Other | |
- Equipment - Cutting Surfaces (corrected on site) (repeated violation)
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: The nonfood contact surface of the interior of Traulsen coolers has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Fly strips were hanging in areas above food preparation and storage.
Correction: Relocate fly strips to protect food prep and storage areas from contamination.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: No running hot water at front line handsink.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Light Bulbs Protective Shielding
Observation: Light bulb in rear kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. Install additional mop rack if needed.
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07/13/2015 | Routine | |
Reminder: be sure to change sanitizer solution as soon as solution is dirty and to store wiping cloths in sanitizer solution in between uses.
No violation noted during this evaluation. | 01/15/2015 | Risk Factor | |
Discussed reconstituting milk wash-be sure to add ice to cool to 41 in 4 hrs (tap water 78F)
Please continue with effective pest control measures for flies.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Items in Traulsen cooler #1 are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. RELOCATE CHICKEN UNTIL THIS IS REPAIRED
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the salad prep coolers are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of Thawing coolers, doors, and gaskets noted in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
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07/28/2014 | Routine | |
please clean aprons (yellow raw chicken aprons hanging on rack - not currently in use).
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Food handlers observed washing hands without soap.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
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03/07/2014 | Routine | |
Shake base machine at line 60F
Food contacts are wash/rinsed/sanitized 11am, 2pm, 5pm, 7pm and at closing
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Distressed food stored in walkin cooler and not labeled for return or segregated from food for service.
Correction: Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shake base (UHT refrigerate after opening) is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. CORRECTION INITIATED
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the chicken prep area, milkwash/breading cooler, thawing cooler, gasket of shake base machine, floor around walkin freezer and under 3 basins all noted in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
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10/22/2013 | Routine | |
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces. (0ppm at bucket at prep table and 50ppm but very dirty at fryers)
Correction: Provide chlorine at proper concentration of 50-100ppm and change solution when dirty.
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02/26/2013 | Routine | |
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