Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. The wiping cloth/bleach water set-up was adequate. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Fish, ground beef & chili were found cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk-in cooler was found at 44-45 degree Fahrenheit and the double door refrigerator at 46 degree Fahrenheit.
Correction: Repair/replace the cold holding units as needed. All cold holding units must maintain a product temperature of 41 degree Fahrenheit or below at all times.
- Walls and Roofs - Exterior Walls and Roofs - Protective Barrier
Observation: Exterior roof of the food establishment is not protecting the establishment from the weather.
Correction: Repair roof of the food establishment so as to protect against weather. Walls and roofs provide a barrier to protect the interior and foods from the weather, windblown dirt and debris, and flying insects.
- Hand Drying Provision (repeated violation)
Observation: Paper towels were not provided at the bar hand-sink.
Correction: Paper towels must be provided at all hand-sinks at all times.
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12/17/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. New Pyro-Chem Kitchen Knight II Restaurant Fire Suppression System installed & is set & charged. Establishment should set up an inspection & maintenance schedule with an approved Pyro-Chem technician.
No violation noted during this evaluation. | 09/15/2015 | Follow-up | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit posted & visible. Food managers course information given to establishment management.
Note: Health Department strongly advises to have a professional company re-charge the hood suppression system. Establishment has been advised on May 22, 2014, October 30, 2014 & today. This is a major fire hazard & should not be ignored.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employee 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 - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Ham & beef were observed cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Food - Honestly Presented
Observation: The swai fillets are offered for human consumption in a way that misleads or misinforms the consumer.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler was observed holding between 48 & 49 degree Fahrenheit.
Correction: Repair the walk-in cooler so that a product temperature of 41 or below can be maintained at all times.
- Light Bulbs Protective Shielding
Observation: Light bulbs directly above the food prep tables are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with coated or shatter-resistant bulbs.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Hand-soap was not provided at the kitchen hand-sink.
Correction: Hand soap must be provided at all hand-sinks at all times.
- Hand Drying Provision (repeated violation)
Observation: Paper towels were not provided at the bar hand-sink.
Correction: Paper towels must be provided at all hand-sinks at all times.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests Numerous fruit fly and fly noted in bar area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Abate the problem as discussed.
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07/31/2015 | Routine | |
Establishment with an adequate chlorine test kit. The dish machine had an adequate chlorine concentration in the sanitizing cycle when tested. Note: This is a repeat reminder that the hood suppression system is not adequately charged. System needs to be charged by a professional in order to function properly.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands between handling soiled plates and serving customers with plated food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately between handling soiled items and serving plated foods.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
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) (repeated violation)
Observation: Raw foods were observed stored above ready to eat foods in the cold holding units.
Correction: Store all raw foods below all other foods in order to prevent cross contamination.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken breasts and meatballs were found hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Prepared ready-to-eat foods in the cold holding units are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Debris build-up on the non-food contact sides of the cooking equipment.
Correction: Clean and sanitize cooking equipment as needed.
- Toilet Rooms - Enclosed
Observation: Mens toilet room door is not provided with a self-closing door.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the kitchen hand-sink.
Correction: Hand soap must be provided at all hand-sinks at all times.
- Hand Drying Provision (corrected on site)
Observation: Paper towels were not provided at the kitchen hand-sink.
Correction: All hand-sinks must be provided with paper towels at all times.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Debris build-up on the kitchen floor, walls and ceiling.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/30/2014 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested.
Note: Advised management that the hood suppression system is not charged. Have a professional company inspect & re-charge the system.
- Non-Food Contact Surfaces (repeated violation)
Observation: Debris build-up on the non-food contact surfaces of equipment. Heavy ice build-up in the walk-in freezer.
Correction: Provide a detailed equipment cleaning as needed. Defrost the walk-in freezer as discussed.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Debris build-up on the floor and walls of the kitchen.
Correction: Provide a detailed floor & wall cleaning as needed.
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06/30/2014 | Follow-up | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. The bleach water/wiping cloth bucket was adequate. Establishment with an adequate employee health policy in place. Health permit was posted & visible.
Additional food temperatures (degree Fahrenheit) bologna 39, 38, 39, sausage patties 41, shredded cheese 40, shell eggs 36, 37, 37, 38, 36, 37, produce 38, 39, 36, 37, 36, 38, scrambled eggs 206, 198, 203.
Note: Have a professional company inspect & re-charge the hood system. (gauge in red area and should be in green area)
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Several raw food products were observed stored directly above non-raw foods in the double door refrigerator & the walk-in cooler.
Correction: Store all raw foods below all other foods in order to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Shredded breakfast potatoes were found hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Ground beef, cooked chicken and cooked pork chops were found cold holding at improper temperatures. Dijon mustard was observed stored at room temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. (foods were discarded by management). Once the Dijon mustard is opened it must be refrigerated.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Numerous ready-to-eat (RTE) foods in the cold holding units were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: Several cold holding boxes did not have easily visible thermometers
Correction: Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The double door refrigerator is not holding adequate product temperature.
Correction: Repair/replace the double door refrigerator so that a product temperature of 41 or below can be maintained at all times.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Debris build-up interior of the ice machine & on the slicer.
Correction: Clean and sanitize these surfaces as needed.
- Non-Food Contact Surfaces
Observation: Debris build-up on the non-food contact surfaces of equipment. Heavy ice build-up in the walk-in freezer.
Correction: Provide a detailed equipment cleaning as needed. Defrost the walk-in freezer as discussed.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Debris build-up on the floor and walls of the kitchen.
Correction: Provide a detailed floor & wall cleaning as needed.
- Pests - Controlling Pests*
Observation: Harborage conditions exist.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Remove all items not essential for daily operation.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicine was observed stored beside food products.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
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05/22/2014 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested.
Additional food temperatures (degree Fahrenheit) shell eggs 39, 39, 40, 36, 39, relish 39, cole slaw 41, BBQ 186, 192, 169, hamburgers 136, 137, 136, sour cream 37, shredded cheese 36, sour cream 37, bologna 35, pickles 37, macaroni & cheese 169, 172, 188, grilled onions 188+, sliced tomatoes 39, 38, 39, ham 37, 41, 39, turkey 40, 38, 38, 39, 41, produce 41, 40, 38, 38, 37.
No violation noted during this evaluation. | 12/27/2013 | Follow-up | |
Establishment with an adequate metal food stem thermometer and a chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Reviewed employee health policy with owner & staff.
Additional food temperatures (degree Fahrenheit) sliced tomatoes 40, 41, 41, 39, sliced ham 201, 198, diced tomatoes 39, mayonnaise 40, sliced cheese 39, 39, 40, 40, ham 40, 39, turkey 40, sliced pickles 41, diced onions 40, green peppers 40, sliced mushrooms 39, bologna 39, 39, sour cream 39, ham 40, salad dressings 39, 40, 40, 41, 39, 38, sausage patties 23, 22, 23, 24, cooked potatoes 40, whole turkey 39, 40, ground beef 40, 39, bacon 40, 40, 39.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: A food handler was 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 - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Ground beef was observed hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Steak, oysters & whitefish were observed cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces (repeated violation)
Observation: Debris build-up on the following non-food contact surfaces: storage racks, sides of cooking equipment & counter areas.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light bulbs above make-table are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with coated or shatter-resistant bulbs.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Debris build-up on the kitchen & bar floor.
Correction: Provide a detailed kitchen & bar floor cleaning as needed.
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12/06/2013 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested.
Note: Hood suppression monitoring gauge show the system is no longer charged. Must have system re-charged.
Additional food temperatures (degree Fahrenheit) sliced cheese 38, 39, pickles 41, sliced onions 41, salad dressings, bacon 38, 37, ham 40, 40, country ham 38, 38, spiced shrimp 38, 38, 39, chicken 38, 38, 39, bologna 38, hash browns 203+
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods were observed stored above non-raw foods in the upright refrigerator and walk-in cooler.
Correction: Store all raw foods below all other foods in order to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced tomatoes, pasta salad and ham were observed cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Several ready to eat foods in refrigeration units were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine interior, plastic food containers storing foods in the make-table, can opener blade and the slicer.
Correction: Clean and sanitize these surfaces as discussed.
- Non-Food Contact Surfaces (repeated violation)
Observation: Debris build-up on the non-food contact surfaces of cooking equipment and the storage racks.
Correction: Clean the cooking equipment and storage racks as needed.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Food and grease debris build-up on the kitchen floor and walls.
Correction: Provide a detailed floor and wall cleaning.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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07/02/2013 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine had an adequate chlorine residual when tested. Reviewed employee health policy with management.
Additional food temperatures (degree Fahrenheit) ham 40, 39, 37, 41, turkey 39, 38, sliced tomatoes 37, diced tomatoes 38, 41, mushrooms 39, shredded cheese 38, pickles 39, bologna 38, 39, sour cream 40, coleslaw 40, BBQ 38, catfish 40, 40, 41, chicken 42, 41, ground beef 39, 39, 40, macaroni & cheese 39, 39, 40, salad dressings 34, 35, 35, 34, ham 35, 39, sliced bacon 38, 39, shell eggs 38, 38.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Country ham and tuna salad were found cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Several ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Debris build-up inside the ice machine.
Correction: Clean and sanitize the ice machine interior as needed.
- Non-Food Contact Surfaces (repeated violation)
Observation: Grease and debris build-up on the sides of the cooking equipment
Correction: Provide a detailed equipment cleaning as needed.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Debris build-up on the kitchen floor.
Correction: Provide a detailed kitchen floor cleaning as needed.
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01/02/2013 | Routine | |
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