- Non-durable equipment observed. Observed numerous pieces of equipment rusted out/not durable. Discontinue to store any equipment/utensils at rusted out work table at/near rear exit. No items to be stored on the shelving below. Replace the following: the work table/shelving at rear exit
the 3 compartment sink (missing a leg)
- The floor and wall junctures are not properly coved or closed, or floor drains were not provided. Replace/provide wall coving where necessary to provide a smooth easily cleanabel surface.
In FSO's or RFE's in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch
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12/04/2015 | Follow-up Inspection |
- Non-durable equipment observed. Observed numerous pieces of equipment rusted out/not durable. Discontinue to store any equipment/utensils at rusted out work table at/near rear exit. No items to be stored on the shelving below. Replace the following: the work table/shelving at rear exit
the 3 compartment sink (missing a leg)
- Non-food contact surfaces of equipment are dirty. Observed food & buildup on equipment. Clean the following: all interior of coolers (reach ins, preptops, lowboys) to remove food buildup
interior of reach in drawer cooler to remove food buildup
- The floor and wall junctures are not properly coved or closed, or floor drains were not provided. Replace/provide wall coving where necessary to provide a smooth easily cleanabel surface.
In FSO's or RFE's in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch
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11/18/2015 | Follow-up Inspection |
- Observed improper storage of food items. Observed food items not covered in coolers (walk in & preptops). Provide covers/lids for all food items to prevent cross contamination.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- TCS foods were not being held at the proper temperature. Observed food items at reach in cooler drawers at 68-70F. Food items must be cold held at or below 41F to prevent pathogenic growth. Food items (raw meat) voluntarily discarded. CORRECTED.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
- Non-durable equipment observed. Observed numerous pieces of equipment rusted out/not durable. Discontinue to store any equipment/utensils at rusted out work table at/near rear exit. No items to be stored on the shelving below. Replace the following: the work table/shelving at rear exit
the 3 compartment sink (missing a leg)
- Non-food contact surfaces of equipment are dirty. Observed food & buildup on equipment. Clean the following: all interior of coolers (reach ins, preptops, lowboys) to remove food buildup
interior of reach in drawer cooler to remove food buildup
- The floor and wall junctures are not properly coved or closed, or floor drains were not provided. Replace/provide wall coving where necessary to provide a smooth easily cleanabel surface.
In FSO's or RFE's in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch
- Observed a build-up of dirt and debris. Clean the following: wall at grill line
the hood system
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11/10/2015 | Standard Inspection |
- Foods are received from the following sources: Sysco
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Food items at reach in drawers were at 68-70 F. Food items voluntarily discarded. CORRECTED.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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11/10/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 07/15/2015 | Foodborne Inspection |
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Non-food contact surfaces of equipment are dirty. Clean the following: underneath grill top to remove grease/food buildup
the reach in drawers and gaskets to remove food buildup
- Observed a build-up of dirt and debris. Clean the floor thorughout the operation concentrating on hard to reahc areas (i.e. under equipment, under shelving, in corners, etc.) to remove buildup.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
- Observed the presence of live insects, rodents, and other pests. Eliminate fruit flies at dry storage area.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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06/17/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Sysco
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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06/17/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/30/2015 | Follow-up Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Sysco
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required.
- Time/temperature controlled for safety foods were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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01/22/2015 | Critical Control Point Inspection |
- Critical: There was no person in charge present in the food facility during inspection.
To minimize the risk of contamination, the license holder shall be the person responsible for the FSO or RFE, or may be the person in charge, or shall designate a person in charge and shall ensure that a person in charge with applicable knowledge is present during all hours of operation.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Cover food items at walk in cooler to prevent cross contamination.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
- Critical: TCS foods were not being held at the proper temperature. Cold hold foods at or below 41F.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Non-food contact surfaces of equipment are dirty. Clean the following: the interior & exterior of lowboy cooler to remove food buildup
the exterior of reach in freezer at microwave area to remove food buildup
- Equipment food-contact surfaces and utensils were not being sanitized. Provide at least 50ppm or at least 160F at plate level at dishmachine to properly sanitiza equipment/utensils.
Equipment food-contact surfaces and utensils shall be sanitized.
- Observed a build-up of dirt and debris. Clean the following: the area at fryer including sides of fryer, gas pipes, electrical cords, etc. to remove grease buildup and the floor in hard to reach areas to remove buildup.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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01/22/2015 | Standard Inspection |
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, TCS food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required in this rule. Correct By: 21-Jul-2014
- The physical facilities are not being maintained in good repair Repai/replace the walk in cooler door..
The physical facilities shall be maintained in good repair.
- Observed the presence of live insects, rodents, and other pests. Eliminate fruit flies from facility.
The presence of insects, rodents, and other pests shall be controlled by routinely inspecting incoming shipments of food and supplies, and routinely inspecting the premises for evidence of pests, using methods such as trapping devices or pesticides, and eliminating harborage conditions. Correct By: 21-Jul-2014
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07/18/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: GFS
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
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07/10/2014 | Critical Control Point Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, TCS food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required in this rule. Correct By: 18-Jul-2014
- Non-food contact surfaces of equipment are dirty. Clean the interior of all coolers & freezers - doors, gaskets, and shelving to remove buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
- Equipment food-contact surfaces and utensils were not being sanitized. Clean and sanitize knives/utensils as necessary - discontinue storing knives in between coolers/handsinks or equipment.
Equipment food-contact surfaces and utensils shall be sanitized.
- The physical facilities are not being maintained in good repair. Repair walk in cooler door. Repair/replace floor at walk in cooler.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Clean the following: floor throughout kitchen concentrating on hard to reach areas (unerneath grill line
under shelving
- Critical: Observed the presence of live insects, rodents, and other pests. Eliminate fruit flies in facility.
The presence of insects, rodents, and other pests shall be controlled by routinely inspecting incoming shipments of food and supplies, and routinely inspecting the premises for evidence of pests, using methods such as trapping devices or pesticides, and eliminating harborage conditions. Correct By: 18-Jul-2014
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07/10/2014 | Standard Inspection |
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