- Hand washing facilities are properly supplied.
- The person in charge is certified in food safety.
- Food received from the following approved sources: Sysco, Northern Haserot.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when 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.
- Toxic materials are properly identified and stored.
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07/08/2015 | Critical Control Point Inspection |
- Equipment and/or components are not maintained in good working order. - Observed a drip coming from condenser fan in front walk-in cooler. - Observed excessive ice build-up on floor of front walk-in freezer and around door of back walk-in freezer. - Observed standing water in bottom of prep cooler in kitchen. - Observed a leak in dish machine.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Correct By: 10-Aug-2015
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Correct By: 10-Aug-2015
- Non-food contact surfaces of equipment are dirty. - Observed a build-up inside microwave and on baffle of ice machine.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean and sanitize interior of microwave and ice machine baffle to remove build-up and prevent contamination of food. Correct By: 08-Jul-2015
- The physical facilities are not being maintained in good repair. - Observed wall behind dish machine in dispair. - Observed cracked floor in back walk-in cooler and cracked and heaving floor in back walk-in freezer. - Observed missing sections of walls and wall tiles throughout facility.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. - Observed a build-up of food debris and grease under grill & fryers.
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. Correct By: 10-Aug-2015
- Critical: Observed the presence of live insects, rodents, and other pests. - Observed fruit flies throughout kitchen.
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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07/08/2015 | Standard Inspection |
| No violation noted during this evaluation. | 04/27/2015 | Other Inspection |
- Equipment components are not intact, tight or properly adjusted. -Walk-in freezer door handle poses a safety hazard due to having a sharp edge. -Walk-in freezer door has excessive frost buildup around the outside.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. -Replace as necessary to eliminate safety hazard and to ensure proper freezer door function.
- Floors, walls, and/or ceilings were not smooth and easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- The physical facilities are not being maintained in good repair. Observed holes in walls, missing wall coverings, broken wall tiles, broken floor tiles, cracked and heaving cement in the walk-in freezer floor, walls in disrepair in the dish machine area, and exposed wires under the garbage disposal.
The physical facilities shall be maintained in good repair.
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03/10/2015 | Follow-up Inspection |
- Observed no towels or hand drying device at the handwashing sink(s).
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device.
- Foods are received from the following sources: Sysco, US Foods, Northern Haserot, Sirna
- 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 raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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01/15/2015 | Critical Control Point Inspection |
- In-use utensils are improperly stored. -Observed plastic portion cups and other non-handled containers stored in cheese and fruit in the walk-in cooler.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. -Corrected
- Critical: 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.
- Equipment components are not intact, tight or properly adjusted. -Walk-in freezer door handle poses a safety hazard due to having a sharp edge. -Walk-in freezer door has excessive frost buildup around the outside.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. -Replace as necessary to eliminate safety hazard and to ensure proper freezer door function.
- Floors, walls, and/or ceilings were not smooth and easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. -Observed back hallway door with a large gap on the bottom.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
- Critical: Observed no towels or hand drying device at the handwashing sink(s). -Observed two hand sinks in the kitchen that were not stocked with paper towels.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- The physical facilities are not being maintained in good repair. Observed holes in walls, missing wall coverings, broken wall tiles, broken floor tiles, cracked and heaving cement in the walk-in freezer floor, walls in disrepair in the dish machine area, and exposed wires under the garbage disposal.
The physical facilities shall be maintained in good repair.
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01/15/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Sysco, Northern Haserot, US Foods, Catanese Classic (State Fish), Sirna.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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08/28/2014 | Critical Control Point Inspection |
- In-use utensils are improperly stored. -Observed portion cups stored directly in ready to eat food (pomodoro, salsa, coleslaw).
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. -Discontinue storing non-handled portion cups directly in food. Utensils with handles may be stored in food so long as the handle is not in contact with the food. Portion cups were removed during inspection.
- Equipment and/or components are not maintained in good working order. -Observed a leak inside the walk-in cooler. Observed excessive frozen condensation in the walk-in freezer.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. -Repair refrigeration units, condensers, doors, seals, etc to eliminate leaks and possible food contamination. Move all food away from any leaking equipment.
- Non-food contact surfaces of equipment are dirty. -Observed buildup on carts used to hold clean plates.
Nonfood-contact surfaces of equipment shall be kept clean.
- The physical facilities are not being maintained in good repair. -The walls in the dish machine area are not in good repair.
The physical facilities shall be maintained in good repair.
- Critical: Observed the presence of live insects. -Observed small winged insects in the clean dish area, back room, and in the bar.
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. -Contact a licensed pest control company for service to eliminate pests.
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08/28/2014 | Standard Inspection |
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