| No violation noted during this evaluation. | 03/24/2016 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed crab, peppercorn cream, and beef base cold holding at improper temperatures in the meat walk in cooler.
Correction: Adjust thermostat to maintain TCS food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
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11/23/2015 | Risk Factor | |
Inspection for permit renewal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed diced tomatoes, cooked eggs, and ranch dressing cold holding at improper temperatures in the low boy reach in refrigerator.
Correction: Adjust thermostat to properly cold hold TCS food at 41°F or below to inhibit the growth of harmful bacteria.
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07/22/2015 | Routine | |
Additional Cold Holding Temperatures:
Beverage Air under counter reach in cooler: Sour Cream 38'F, Half and Half 41'F
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly used. Observed Wiping cloths stored with oysters
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The Butter, Butter, Morton Sauce, Blue Cheese, Half and Half, Steak and Bacon Fat 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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the Soda Guns were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of Soda gun at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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09/17/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The light inside the 3-door low-boy beneath the butcher block counter was not working. Also the stove/oven was observed in a state of disrepair and damaged.One burner knob was melted/damaged and the face plate at the base of the oven was detached.
Correction: Restore light inside refrigeration unit to working order. Also repair the stove/oven to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the burner knob and plate, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
- shelf beneath the prep. sink across from the Traulsen refrigerator.
- interior bottom of the Traulsen 2-door freezer
- sides of the deep fat fryer
- exterior of lids to bulk flour, rock salk and sugar bins
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Dirt/debris observed on floors in the following areas:
- in the dry storage room
- inside the produce walk-in refrig.
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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09/03/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw Sliders, Cooked Mushrooms, Pico de Gallo, Blue Cheese Crumbles and Crabmeat 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bag of Raw Slider Beef observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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05/21/2013 | Risk Factor | |
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