Apr 15, 2014 (Follow-up)

Apr 10, 2014 (Follow-up)

• Food-contact surfaces: cleaned & sanitized
  Mold and heavy dust on walk-in refrigerator walls and shelving in rear of walk-in refrigerator present. The walk-in door and shelving closest to the door has been cleaned. The establishment has made progress but has not completely complied with 5 day notice from inspection conducted on 4/3/14.
• Proper cold holding temperatures
  All cold holding foods on the cold holding buffet were out of temperature. This is the same buffet that had cold holding at inadequate temperatures on 4/3/14. All foods that were required to be held cold for food safety were discarded. Upon both inspections, the establishment was using ice to hold cold instead of refrigeration. Mr. Park ordered to not use cold buffet until unit repaired and re-inspected. The establishment must use refrigeration to hold cold as both times ice proved ineffective.
• Proper cooling methods used; adequate equipment for temperature control
  All cold holding foods on the cold holding buffet were out of temperature. This is the same buffet that had cold holding at inadequate temperatures on 4/3/14. All foods that were required to be held cold for food safety were discarded. Upon both inspections, the establishment was using ice to hold cold instead of refrigeration. Mr. Park ordered to not use cold buffet until unit repaired and re-inspected. The establishment must use refrigeration to hold cold as both times ice proved ineffective. A sign was posted on the unit stating that it may not be used until repaired and re-inspected.
• Single-use/single-service articles: properly stored & used
  Single use containers re-used to store food. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS FROM PREVIOUS INSPECTION CONDUCTED ON 4/3/14)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards are deeply scored. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS FROM INSPECTION CONDUCTED ON 4/3/14)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS FROM PREVIOUS INSPECTION CONDUCTED ON 4/3/14)

Apr 03, 2014 (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. Policy issued. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Hose from espresso machine runs into handsink. Hose removed. (Corrected On Site)
• Food separated and protected
  Raw foods stored above ready-to-eat foods inside the walk-in refrigerator. Items moved and stored properly. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Walk-in refrigerator has mold growth on walls and door. The shelving inside the walk-in refrigerator is dusty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  Hot food items on hot buffet held at improper temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food items on cold buffet held at improper temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  No date marking of any prepared items. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Cold buffet refrigeration does not work. Ice appears to be insufficient to hold food cold based on temperature readings. The manager of the establishment was informed that if upon re-inspection cold items on cold buffet are not able to maintain adequate temperature using ice, cold buffet will be deemed unusable until refrigeration repaired. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Cooling methods are not sufficient to reach adequate temperature with time required. Establishment is wrapping cooked items with plastic wrap with no vent for steam and stacking multiple trays of hot items on top of each other. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food properly labeled; original container
  Food stored in mislabeled containers. Unit is re-using mozzarella containers to store multiple prepared items. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food is stored on the floor of the walk-in refrigerator and freezer. Items moved to shelves. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloths stored on counters and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Single-use containers are reused to store prepared food. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards are deeply scored. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floors near grill and fryer have heavy grease buildup. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Ceiling tile is missing above dish area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Hoods are dripping grease and may be a source of food contamination. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Mar 25, 2013 (Follow-up)

• Proper cold holding temperatures
  SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)

Mar 13, 2013 (Complaint)

• Food separated and protected
  Seperate raw meat from ready to eat food items. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s).
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). Cold food item(s) held at improper temperature(s).
• Proper date marking & disposition
  Food items not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Food grade containers are not provided to store food items. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floo unclean inside walk in freezer and cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Sep 20, 2012 (Routine)

• Hands clean and properly washed
  HAND SINK DID NOT HAVE SOAP AT VISIT. HAND SINK MUST HAVE SOAP AND DISPOSABLE PAPER TOWELS AT ALL TIMES TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  FOOD WAS NOT COVERED AND PROTECTED AT VISIT ALL OPENED FOOD MUST BE STORED IN A SEALED TIGHT CONTAINER TO PREVENT CONTAMINATION. FOOD WAS BEING STORED ON THE FLOOR DURING PREP. RAW FOOD PRODUCTS WERE STORED OVER READY TO EAT FOODS. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD FOOD MUST BE MAINTAINED A 41.0 DEGREES OR BELOW AT ALL TIMES SEVERAL ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  FOOD WAS NOT DATED AND LABELED AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Approved thawing methods used
  FOOD WAS NOT BEING THAWED PROPERLY AT VISIT. PROPER THAWING METHODS ARE AS FOLLOWS: 1)BY COOKING 2)UNDER COLD RUNNING WATER 3)IN THE REFRIGERATOR 4)IN THE MICROWAVE.
• Wiping cloths: properly used & stored
  WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT. WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION WHEN NOT IN USE TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  WALLS THROUGH OUT WERE VERY UNCLEAN AT VISIT. WALLS CONTAINED FOOD PARTICLES, DIRT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 14, 2011 (Follow-up)