- 229.165 (r) (3) (D)no sanitization. sanitizer low in 3rd sink.
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12/11/2015 | 97 |
- 229.165 (m) (1) (A)not clean. The can opener needs to be cleaned and the rust removed.
- There is product residual on pans that are on the drying rack.
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09/14/2015 | 94 |
- PHF must be maintained at 135°F or above. 229.164 (o) (6) (A) PHF>135.
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03/09/2015 | 95 |
- More than one employee was found washing food equiooment and utensils in the handsink. Ensure employee know that the handsink is only used for handwashing purposes only.
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10/28/2014 | 97 |
- The drying rack bottom shelf was being used to hold the dirty pans and the rack itself needs to be cleaned, some of pans edges were not getting clean enough during the wash/rinse/sanitize process.
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12/12/2013 | 97 |
| No violation noted during this evaluation. | 06/18/2013 | 100 |
- 229.166 (i) (1) (B) HWS improper use. Silver ware found in handwash sink. Handwash sink is for handwashing only.
- 229.164 (f) (2) (A) (iv) not covered. Peach cobbler must be kept behind sneeze guard or covered. Observed customers leaning over cobbler.
- 229.165 (r) (3) (D)no sanitization. No sanitizer registering in either sanitizer bucket used to clean and sanitize food prep areas. No test strips available for employee responsible for making the sanitizer solution. Provided manager with inspector's supply of strips and instructed to have test strips on hand for employee to test solution every day and every time solution is replaced.
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02/12/2013 | 89 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food not at proper temperature in hold unit. Truck delivered briskets and chicken leg quarters just prior to beginning of inspection. Briskets temping at 125-128 degrees F and chicken temping 122-125 degrees F. Employees are in the process of reheating to greater than 165. Confirmed hot hold units are adequate and able to maintain holding temperature of 135 degrees F. Suggested to manager to keep a log of receiving temperatures on all meat items upon receipt.
- 229.165 (k) (14) (A)chlorine solution. Sanitizer buckets at both food prep stations are testing greater than 200 ppm instead of the required 50-100 ppm.
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11/08/2012 | 92 |
- Found briskets, sausage and chicken in warmer in back temping 116 to 126 degrees F. Ambient temperature of unit was 129 degrees F although thermostat read 167. Manager is calling in work order for unit and employee is reheating all meat to 135 and transferring to a hot hold unit that is confirmed to work.
- 229.163 (h) (6) wash as needed. Employee making salads would prepare single use items, fill with salad, transport to walkin cooler and start again never washing hands. Instructed to wash hands and change gloves after placing salad in walkin cooler and prior to beginning preparation of new batch of salads. Also observed several employees switching from task to task without washing hands.
- 229.164 (f) (2) (A) (iv) not covered. Cooked turkey breast found lying directly on shelve with no protection from cross contamination. Scoop found buried in ice machine and must be stored handle up and out of ice. Ice machine needs to be cleaned and sanitized to remove calcium and mold buildup.
- Spotted two live roaches and several flies in kitchen during inspection. Manager has called for pest control tonight after restaurant closes. 229.167 (p) (11) (C)insects/pests not minimized.
- 229.165 (m) (1) (B)grease and soil accumulation. Entire kitchen, food prep area and dish washing and storage area needs a thorough cleaning of floors and walls, behind and beneath equipment. Equipment also needs wiped down. Three compartment sink needs to be reaffixed to wall and new caulk applied. All mold must be removed from dishwash area including around mop sink.
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06/12/2012 | 81 |
- 229.166 (i) (5) (A)plumbing repairs by code. Repair leaking faucet at mop sink. Do not use rags in an attempt to contain leak.
- 229.165 (g) (1) equipment not sufficent. Hot hold is not sufficient to maintain minimum temperature of 135 degrees F. Thermostat read 165 degrees F but actual temperature was less than 100 degrees F.
- 229.165 (m) (1) (A)not clean. Kitchen and prep areas need a thorough overall cleaning. Observed a lot of mold around 3 compartment sink and mop sink.
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12/08/2011 | 85 |
- If ice baths in cold hold units is going to be used to maintain temps at 41 degrees F or below must do a better job of keep stocked with ice water. Need logs to keep up with ice and water and temps for these units.
- Ribs and sausage just layed on top of food bins in walk-in cooler to be cooled. Plastic containers are being used to scoop food out of bins in cooler instead of appropriate utensils or food grade scoops.
- 229.165 (g) (1) equipment not sufficent. Establishments must verify effectiveness of an operation or process. This is second inspection where ice baths in cold hold units were not effective to maintain a temperature of 41 degrees F or below.
- 229.165 (m) (1) (A)not clean. 229.165 (m) (1) (B)grease and soil accumulation. Excess food debris in walkin cooler resulting from scooping food out of bins and not cleaning up spills. Rack across from 3 compartment sink and adjacent to mop sink that stores clean wares has an accumulation of grease and soil including dirty utensils, plastic containers and food debris on bottom shelf with clean wares.
- 229.164 (o) (9) (A) (iii) unmarked food>4 hrs. Food items including cooked and uncooked are not labeled with use by date in cooler.
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08/05/2011 | 81 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in cooling unit. All three countertop cooler units have food items temping between 50 and 58 degrees F. Ice has been added to all three units. Food items that were found off temperature have been thrown in trash and replaced with fresh items from the walk-in cooler.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Refried beans stored in cooler without a lid and various RTE food had dropped in pan. Manager had employee put in trash.
- 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present. Mop sink is in disrepair and must be repaired by a licensed plumber.
- 229.165 (h) (2)thermometer available. Walk in cooler without a permanently affixed thermometer.
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04/07/2011 | 84 |
- THERMOMETER NEEDED IN WALK-IN REFRIGERATOR.
- MAINTAIN SINGLE SERVICE CONTAINERS COVERED/PROTECTED WHILE IN STORAGE.
- A ONE INCH AIR GAP IS NEEDED BETWEEN ICE MACHINE DRAIN PIPES AND FLOOR(SEWER)DRAIN TO ELIMINATE A DIRECT CONNECTION BETWEEN A FOOD SOURCE AND SEWER.
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09/03/2010 | 91 |
- Most recent graded inspection report must be posted in customer view.
- Sausage in hot hold cabinet at 120'F. This must be reheated to 165'F within 2 hrs. The warming Cabinet will not accomplish this reheating.
- Ice scoop stored on top of ice machine. Clear and Sanitize ice scoop. Store ice Scoop handle up in ice or a dean and Sanitized container.
- Employee found drinking from an open cup while in the food service line.
- Employee observes touching face, and handling wash rag without properly washing hands.
- Poste a Heimlich "Choaking" poster.
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12/23/2009 | 78 |
| No violation noted during this evaluation. | 12/11/2008 | 95 |
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