May 08, 2013 (Follow-up)

• Food separated and protected
  UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site)
• Proper cold holding temperatures
  SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)

Apr 18, 2013 (Complaint)

• Food separated and protected
  Food not protected from contamination in side the refrigerator in rear. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean ice machine inside at top. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Proper date marking & disposition
  Food container not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Labels not provided on plastic squeeze bottles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Rat proof door at bottom in rear (kitchen). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Employee preping food not wearing hair restraint. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Non food contact surfaces, especially bottom of stainless steel table in rear kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Unclean floor in corners, under and behind equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 17, 2012 (Routine)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(issued) (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  The unused soda supply lines were embedded in the ice used for beverages.(removed) (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  The inside seams of the ice machine needed cleaning to remove build-up.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site)
• Nonfood-contact surfaces clean
  The reach-in refrigerators with glass doors needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 20, 2012 (Complaint)

• Proper hot holding temperatures
  ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. THE STEAM UNIT MAY NOT BE USED TO HEAT UP FOOD. FOOD MUST BE AT THE PROPER TEMPERATURE PRIOR TO BEING PLACED ON THE STEAM UNIT. THESE UNITS ARE TO MAINTAIN PROPER TEMPERATURE ONLY. THE CHILI WAS 88.3 AND THE TOMATO RICE SOUP WAS 90.0 AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD FOOD AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. THE WALK IN UNIT AND ONE REACH IN UNIT WERE NOT IN COMPLIANCE AT VISIT. ALL ITEMS WERE REMOVED FROM THE REACH IN UNIT. CHICKEN SALAD WAS 57.0 DEGREES.THE WALK IN UNIT WAS 61.0 DEGREES. ALL POTENTIALLY HAZARDOUS FOODS WERE STORED ON ICE OR REMOVED FROM THE UNIT. A TECHNICIAN WAS ON PREMISES TO MAKE THE NECRSSARY REPAIRS AT TIME OF VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  DISH MACHINE DID NOT PASS THE STRIP TEST. THIS IS A REPEAT VIOLATION. THE DISH MACHINE ALSO CONTAINED A LEAK. MACHINE MUST BE REPIARED TO OBTAIN A FINAL RINSE TEMPERATURE OF 180.0 DEGREES. ESTABLISHMENT MUST USE AN ALTERNATE METHOD TO SANITIZE ALL UTENSILS, DISHES AND COOK WARE UNTIL MACHINE IS REPAIRED IN ORDER TO ENSURE PROPER SANITATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  INCREASE HOT WATER TEMPERATURE THROUGH OUT ESTABLISHMENT. TEMPERATURE MUST BE 110.0 DEGRREES OR ABOVE AT ALL TIMES. TEMPERATURE WAS 98.0 DEGREES AT SEVERAL SINKS AT VISIT. WATER TEMPERATURE MUST BE INCREASED TO ENSURE PROPER HAND WASHING AND SANITATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Garbage & refuse properly disposed, facilities maintained
  OUT DOOR TRASH ROOM HAD A FOUL ODOR AND THE FLOOR WAS NOT CLEAN AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 14, 2012 (Follow-up)

Mar 06, 2012 (Routine)

• Food separated and protected
  FOOD STORED IN THE WALK IN AND REACH IN UNITS WAS NOT COVERED AND PROTECTED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  THE FOLLOWING FOOD CONTACT SURFACES WERE UNCLEAN AT VISIT. 1)INTERIOR OF REACH IN UNITS CONTAINED SPILLAGE AND FOOD PARTICLES.2)CAN OPENERE AND BASE.3) SHELVES IN THE REACH IN AND WALK IN UNITS CONTAINED FOOD PARTICLES AND DEBRIS. 4)CUTTINGS BOARDS CONTAINED CREVICES AND STAINS.5) GASKETS IN THE REACH IN UNITS CONTAINED FOOD PARTICLES AND DEBRIS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL COLD UNITS AND COLD FOOD ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  EMPLOYEES MUST WEAR A HAIR RESTRAINT AT ALL TIMES. SEVERAL EMPLOYEES WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  DISH MACHINE DID NOT PASS STRIP TEST AT VISIT. ESTABLISHMENT MUST USE A MANUAL METHOD TO SANITIZE ALL DISHES, UTENSILS AND COOKWARE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  THE FOLLOWING NON-FOOD CONTACT SURFACES WERE UNCLEAN AT VISIT. 1) EXTERIOR OF ALL EQUIPMENT. 2) PREP TABLES, STORAGE AREA OF PREP TABLES AND LEGS OF PREP TABLES. ALL STORAGE AREAS MUST BE CLEAN, REMOVE ALL CLUTTER.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  ALL FLOORS AND WALLS THROUGH OUT THE FOOD PREP AREA WERE UNCLEAN. PAY ATTENTION TO UNDER AND BEHIND ALL EQUIPMENT, ALL CORNERS AND BASEBOARDS. WALL NEAR AND BASEBOARD NEAR ICE MACHINE CONTAINED HOLES. WALLS SHOULD BE FREE OF HOLES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)