| No violation noted during this evaluation. | 10/14/2010 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Reach in cooler being serviced at this time by CMR during this complaint inspection follow up. The unit is holding at 45 to 52 degrees. Several food items continued to be stored in the cooler and on top of the cooler while the unit was being serviced. All food items were removed from this unit during this inspection. This cooler shall not be used until the unit is holding at 41 degrees or lower.
- Personnel
- Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code. Food items observed in the nonfunctional cooler and on top of the cooler during this inspection. Food employees did not follow good judgement by removing food items from a nonfunctional cooling unit and keeping food items on top of the cooler and not in a cooler holding at 41 degrees or lower. All food items removed during this inspection. Food employees reported this unit started not working this am.
- Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
This inspection is a follow up for a complaint received on 01-25-2010 for food employees not wearing any hair restraints. During this inspection food employees are NOT wearing any hair restraints. Food employees shall wear hair restraints that are effectively worn to keep hair from contacting exposed food. Food employee placed hat on during this inspection. CORRECTED ON SITE.
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2/2/2010 | Complaint |
- Personnel
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
Two uncovered employoee beverage containers noted on top of soda dispensing machine. Employee beverage containers must be closed to prevent contamination of: employee hands, container and exposed food. Uncovered beverage containers were removed and discarded during inspection.
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
Boxes of frozen food items noted on floor of walk-in freezer. All food must be stored up and off floor.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
Per 2005 Food Code, all handsinks utilized by employees must have a sign stating that "Employees Must Wash Hands." There is a sign posted at kitchen handsink, but need to post signs in both restrooms. Signs given to post.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Unable to find a thermometer in kitchen walk-in cooler. A new thermometer was found and placed in cooler during inspection. CORRECTED.
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
1) One of the rubber spatulas on rack over 3 tank sink had frayed edges and is no longer cleanable. The spatula was discarded during inspection. CORRECTED. 2) The can opener blade has build-up and needs to be cleaned more often.
- Food contact surfaces (Utensils not maintained in good repair 4-502.11(A), p 128)
- Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
- Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
- Ventilation (Ventilation/hoods/devices/systems inadequate 4-301.14, p 119, 6-304.11, p 174)
The ventilation fan in men's restroom does not appear to be working. Repair fan.
- Other Operations
- Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
- Consumer advisory posted (Consumer advisory: consumer advisory language posted does not comply with requirements in the code 3-603.11(C), pg 95)
The Consumer Advisory in the 2005 Food Code now has a second component. A disclosure statement identifying the specific food(s) that are undercooked must be identified on the menu in addition to the Reminder Statement that is already required. Information on the new advisory given. Owner plans to reprint menus in the next few weeks and will update the advisory at that time.
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12/2/2009 | Routine |
- Personnel
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
Open beverage container in grill area. All employee beverages need to be in closed containers to prevent mouth to hand contamination.
- Food Source/Handling
- Food Protection (Misc. sources of contamination 3-307.11, p 72)
Pies in refrigerated unit that are not in immediate use should be covered to prevent potential contamination.
- Warewashing
- Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
Need to provide chlorine test strips to check concentration of sanitizer in rag buckets and dish machine.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Need to provide thermometers in all refrigerated units.
- Food contact surfaces (Utensils not maintained in good repair 4-502.11(A), p 128)
Two rubber spatulas were chipped and broken. Need to maintain utensils in good repair. Discarded during inspection.
- Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
Bucket of sanitizer water for wet rags was on the floor in the wait area. Need to keep the bucket off the floor.
- Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
The vent above the wait station has dusty buildup and needs to be cleaned.
- Other Operations
- Consumer advisory posted (Consumer advisory: menu does not identify foods served raw or undercooked with an asterisk and disclosure of potential risk of consumption in undercooked form 3-603.11(B), pg 95)
As of July 1, the menu must note with asterisk or other means, specifically which foods may be served undercooked. Need to correct this when new menus are next printed.
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12/8/2008 | Routine |
- Food Source/Handling
- Food Protection (Misc. sources of contamination 3-307.11, p 72)
Noted an uncovered bin of cooked potatoes in the walk-in cooler. All foods in storage shall be covered to prevent potential contamination.
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1/30/2008 | Re-Check |
| No violation noted during this evaluation. | 1/18/2008 | Routine |
| No violation noted during this evaluation. | 4/2/2007 | Routine |
- Facility/Equipment Requirements
- Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
Keep all wiping clothes submerged in sanitizer solution when not in use. Additionally, sanitizer buckets may not be stored on the floor as they can contaminate countertops with debris from floor when moved. Discontinue this practice and find new locations for sanitizer buckets off the ground.
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
Rear exit propped open at time of inspection. Keep door closed at all times when not entering/exiting. If used for ventilation a tight fitting screendoor must be installed and used when outer door is open.
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3/24/2006 | Re-Check |
- Food Temperature/Time Control
- Re-heating to 165°F in 2 hrs (Inadequate re-heating for hot holding (time/temperature) 3-403.11, p 77)
Soups being re-heated in equipment designed for hot holding. Use an alternate method of heating soups and any foods that are being re-heated from the previous day. Foods must be heated to 165 degrees within 2 hours if re-heated and then held at 140 degrees. Soups holding at 148 and 159 degrees at time of inspection.
- Personnel
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
At time of inspection observed employee standing at back door smoking cigarette. Door must be closed at all times. Employee must wash hands prior to returning to work.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
All potentially hazardous foods that are ready to eat shall be marked with the date they are opened or made and then consumed or discarded within 7 days of that date.
- Warewashing
- Mechanical washing/sanitizing (Wash solution temperatures 4-501.110, p 125)
Wash temperature of spray dish machines that use chemical sanitizers must be at least 120 degrees at time of inspection machine heated to 113 degrees. Adjust to proper temperature.
- Facility/Equipment Requirements
- Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
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3/10/2006 | Routine |
| No violation noted during this evaluation. | 2/16/2005 | Re-Check |
| No violation noted during this evaluation. | 2/7/2005 | Routine |
| No violation noted during this evaluation. | 2/2/2005 | Pre-Opening |
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