| No violation noted during this evaluation. | 03/23/2016 | Risk Factor | |
| No violation noted during this evaluation. | 11/04/2015 | Routine | |
| No violation noted during this evaluation. | 04/23/2015 | Risk Factor | |
| No violation noted during this evaluation. | 10/02/2014 | Risk Factor | |
| No violation noted during this evaluation. | 07/03/2014 | Risk Factor | |
| No violation noted during this evaluation. | 02/26/2014 | Risk Factor | |
| No violation noted during this evaluation. | 09/16/2013 | Risk Factor | |
All violations from the 8-1-13 follow-up inspection have been corrected. okay to open and operate. Recommended issues of new health department permit.
No violation noted during this evaluation. | 08/02/2013 | Follow-up | |
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the chest freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the exhaust hood
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Booth cushions, floors, walls, walkin freezer door, scrap sink,mop well faucet, 3 compartment sink drainline are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/31/2013 | Follow-up | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: fryer, stove, grill, hood.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Handwashing Cleanser; Availability
Observation: Soap was not provided at the hand washing lavatory in the restrooms
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the restrooms
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Floors, walls, ceilings, walkin walls and doors, undersides of counters, mop well faucet, 3 compartment sink are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls, ceilings and piping in the restaurant noted in need of cleaning.
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.
- Mops - Drying Mops
Observation: Mops and brooms 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.
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07/30/2013 | Pre-Opening | |
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