- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE LOCATION FLOORS, BACK DRY STORAGE FLOORS, AND WALK-IN-FREEZER FLOORS WHERE NEEDED.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE LOCATION FLOORS, BACK DRY STORAGE FLOORS, AND WALK-IN-FREEZER FLOORS WHERE NEEDED.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE LOCATION FLOORS, BACK DRY STORAGE FLOORS, AND WALK-IN-FREEZER FLOORS WHERE NEEDED.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR WALK-IN-COOLER DOOR TO ENSURE DOOR CLOSES PROPERLY WHEN EMPLOYEES ENTER AND EXITS UNIT.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS WHERE NEEDED AT BACK KITCHEN PREP SINK FAUCET FIXTURE.
Location: Kitchen (back)
Equipment: Prep sink
|
11/11/2014 | Routine |
| No violation noted during this evaluation. | 05/07/2014 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: RED BEANS AND RICE BEING HELD AT 113 dF. REHEAT TO 165 dF AND HOLD AT 135 dF.
Location: Kitchen
Equipment: Steam table
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK ON COOK LINE HEAVILY SOILED WITH FLOUR MIX. WASH/SANITIZE SINK WHEN IT BECOMES SOILED, DO NOT ALLOW FOR BUILD-UP.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAIN COVER MISSING FROM DRAIN BY 3-BAY SINK. REPLACE COVER.
Location: Kitchen (back)
|
10/30/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: RED BEANS AND RICE BEING HELD AT 113 dF. REHEAT TO 165 dF AND HOLD AT 135 dF.
Location: Kitchen
Equipment: Steam table
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK ON COOK LINE HEAVILY SOILED WITH FLOUR MIX. WASH/SANITIZE SINK WHEN IT BECOMES SOILED, DO NOT ALLOW FOR BUILD-UP.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAIN COVER MISSING FROM DRAIN BY 3-BAY SINK. REPLACE COVER.
Location: Kitchen (back)
|
10/08/2013 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK SLOW TO DRAIN. CLEAR CLOG AND MAINTAIN.
Location: Kitchen
Equipment: Hand sink
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: RAW CHICKEN UNCOVERED IN WALK-IN COOLER. KEEP COVERED UNTIL COOKED.
Location: Walk-in cooler
|
06/21/2013 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK SLOW TO DRAIN. CLEAR CLOG AND MAINTAIN.
Location: Kitchen
Equipment: Hand sink
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: RAW CHICKEN UNCOVERED IN WALK-IN COOLER. KEEP COVERED UNTIL COOKED.
Location: Walk-in cooler
|
06/13/2013 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOTTLE OF DEGREASER SITTING ON COUNTER WITH OTHER FOOD ITEMS AND FOOD CONTACT ITEMS. MOVE DEGREASER TO PROPER STORAGE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FLOOR OF WALK-IN COOLER SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
Equipment: Walk in cooler
- First aid storage (Non-Critical) (corrected)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: FIRST AID SUPPLIES MIXED IN WITH SINGLE SERVICE ITEMS. STORE FIRST AID ITEMS IN A SEALABLE CONTAINER, THEN PLACE IN STORAGE AWAY FROM FOOD AND FOOD CONTACT ITEMS.
Location: Kitchen
Equipment: Wire shelving
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: STORE UTENSILS FOR HOT FOODS IN A SECONDARY CONTAINER WHEN NOT IN USE. CHANGE AT LEAST EVERY 4 HOURS. DO NOT PLACE UTENSILS DIRECTLY ON THE COUNTER.
Location: Kitchen
Equipment: Steam table
|
03/14/2013 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOTTLE OF DEGREASER SITTING ON COUNTER WITH OTHER FOOD ITEMS AND FOOD CONTACT ITEMS. MOVE DEGREASER TO PROPER STORAGE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FLOOR OF WALK-IN COOLER SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
Equipment: Walk in cooler
- First aid storage (Non-Critical)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: FIRST AID SUPPLIES MIXED IN WITH SINGLE SERVICE ITEMS. STORE FIRST AID ITEMS IN A SEALABLE CONTAINER, THEN PLACE IN STORAGE AWAY FROM FOOD AND FOOD CONTACT ITEMS.
Location: Kitchen
Equipment: Wire shelving
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: STORE UTENSILS FOR HOT FOODS IN A SECONDARY CONTAINER WHEN NOT IN USE. CHANGE AT LEAST EVERY 4 HOURS. DO NOT PLACE UTENSILS DIRECTLY ON THE COUNTER.
Location: Kitchen
Equipment: Steam table
|
03/07/2013 | Routine |
| No violation noted during this evaluation. | 12/17/2012 | Pre-Licensing |
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