Permit issued
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed a leak underneath the rear 2 compartment sink.
Correction: Repair the leak.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed badly scarred cutting boards on the cook line.
Correction: Resurface/replace the boards.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the wall/piping behind the cook line equipment is badly soiled.
Correction: Clean the wall.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the walk-in freezer flooring is soiled, especially underneath shelving.
Correction: Clean the flooring.
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10/22/2015 | Follow-up | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed a leak underneath the rear 2 compartment sink.
Correction: Repair the leak.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed several split refrigeration door gaskets (cook line drawers/4 door reach-in).
Correction: Replace the gaskets.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the lack of a floor drain cover on the cook line.
Correction: Replace the cover.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed badly scarred cutting boards on the cook line.
Correction: Resurface/replace the boards.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the wall/piping behind the cook line equipment is badly soiled.
Correction: Clean the wall.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the walk-in freezer flooring is soiled, especially underneath shelving.
Correction: Clean the flooring.
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10/14/2015 | Follow-up | |
Your annual permit expires at midnight 10/31/15 and will not be reissued until all noted violations are abated.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed the dipper well was in use (cook line) but not on.
Correction: Keep the well on during usage.
- Temperature Measuring Devices (repeated violation)
Observation: Observed the lack of thermometer in the cook line low boy units.
Correction: Provide thermometers in all refrigeration units.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the final rinse gauge on the dishmachine is inoperable.
Correction: Repair the gauge.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a leak underneath the rear 2 compartment sink.
Correction: Repair the leak.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed several split refrigeration door gaskets (cook line drawers/4 door reach-in).
Correction: Replace the gaskets.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the lack of a floor drain cover on the cook line.
Correction: Replace the cover.
- Equipment - Cutting Surfaces
Observation: Observed badly scarred cutting boards on the cook line.
Correction: Resurface/replace the boards.
- Non-Food Contact Surfaces
Observation: Observed the wall/piping behind the cook line equipment is badly soiled.
Correction: Clean the wall.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of a handwashing sign at the rear handsink (walk-in).
Correction: Supply a handwashing sign at the sink.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the walk-in freezer flooring is soiled, especially underneath shelving.
Correction: Clean the flooring.
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09/21/2015 | Routine | |
Observation: the kitchen is in need of a major cleaning especially around/underneath cook line equipment.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed a cup of beverage in the walk-in vault.
Correction: Employees may consume beverages from a cup with a lid/straw and do so away from foods/food equipment. Cup was discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed a large bag of dressing at the end of the cook line at 60 degrees (no one knew how long it had been out).
Correction: Store cold foods at 41 degrees or below. Recommendation: refrain from using for consumption. Kitchen manager opted to discard.
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02/24/2015 | Risk Factor | |
Permit issued
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed split refrigeration door gaskets to the reach-in unit that holds dressings/walk-in vault.
Correction: Replace the gaskets. On order.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed mold/spillage at bottom of the bar glass chiller.
Correction: Clean underneath the wire racks.
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10/06/2014 | Follow-up | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed knives on the cook line being stored between cutting boards/counter.
Correction: Refrain from storing in between equipment/tables, etc. Knives were removed.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed less than required amount of sanitizer in 2 of the kitchen's wiping cloth buckets (Quat - between 200-400 ppm required).
Correction: Add sanitizer to the buckets. Sanitizer was added.
- Temperature Measuring Devices
Observation: Observed the lack of a thermometer in the cook line 2 door reach-in refrigerator.
Correction: Supply a thermometer in all refrigeration units.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed split refrigeration door gaskets to the reach-in unit that holds dressings/walk-in vault.
Correction: Replace the gaskets. On order.
- Non-Food Contact Surfaces
Observation: Observed an accumulation of water at the bottom of the reach-in that holds the dressings. Observed the tracks of the drawers on the cook line are in need of cleaning. Observed the front of the cook line grill is in need of cleaning. Observed rust on the interior chute of the bulk ice machine in the kitchen. Observed mold/spillage at the bottom of the bar's glass deep freezer/chiller.
Correction: Clean up the water. Clean the drawer tracks. Clean the front of the grill. Clean the rust from the chute. Clean the box.
- Equipment and Utensils, Air-Drying Required
Observation: Observed stainless steel pans at the dishmachine storage shelving that are being "wet nested" (water/moisture inside).
Correction: Invert/air dry/single use towel dry.
- Light Bulbs Protective Shielding
Observation: Observed a badly broken light shield in the walk-in freezer.
Correction: Replace the shield.
- Physical Facilities in Good Repair
Observation: Observed badly broken floor tile at the dishmachine station/the walk-in vault. Observed a missing drain cover to the outside mop well.
Correction: Replace tile. Replace the missing drain cover.
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09/08/2014 | Routine | |
Norovirus discussed with two back of house employees: contamination, prevention and clean up. Employee health policy is present. A guide was given to manager. Please share with other staff.
No violation noted during this evaluation. | 05/05/2014 | Training | |
Complaint received regarding raw chicken. Asian chicken was not found raw. It is a product that is prepared in mornings, cooled, chopped. It is in a sauce and held on cookline. It is warmed in microwave for service. No bugs found in kitchen.
No violation noted during this evaluation. | 02/03/2014 | Complaint | |
Chili found at 54 F. This was prepared today. It was covered with plastic wrap in a 4 inch pan. PIC turned out onto shallow pan to finish cooling. Cookline was just sprayed out.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Whipped butter at 50 F.
Correction: More ice was added to line. Maintain 41 F or below.
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02/03/2014 | Risk Factor | |
Protect coffee filters--cover. Drainboard from bar 3-c sink leaks onto floor. Provide proper drain. Leak from roof? Water dripping near storage shelves. Leak to be repaired. System for cooling appears satisfactory. Tracking system was in place. Annual permit issued. Correct above prior to next inspection.
- Food Storage - Clean and Dry Location
Observation: Food beside handsink is subject to splash.
Correction: Protect. At follow-up a plastic lid was propped up to protect food. A guard has been ordered.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Lettuce drawer does not open/close easily.
Correction: Repair. At follow-up I was told this has been ordered.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Food scales are soiled, also, burger lids, bump pad, fryer wheels, behind fryer.
Correction: Clean. At follow-up: Area behind fryer was not cleaned of grease and debris.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Bar floor is dirty. Wall by dish area is dirty.
Correction: Clean. At follow-up: Bar floor has broken glass and mildew. dishroom wall has mildew.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handsink is dirty.
Correction: Clean. At follow-up: handsink is not cleanable. Either repair so it can be easily cleaned or replace faucet.
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10/09/2013 | Follow-up | |
PIC and a worker knew symptoms associated with foodborne illness. Store soiled aprons properly. Protect coffee filters. Do not store pepper in Styrofoam. Permit expires 10/31/13. Call for reinspection.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed work pick up dropped food and not wash hands before returning to grill.
Correction: PIC spoke to worker.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled spices, sugar.
Correction: PIC corrected.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dipper well turned off.
Correction: Keep flowing water.
- Food Storage - Clean and Dry Location
Observation: Food beside handsink is subject to splash.
Correction: Protect.
- Critical: Cooling* (corrected on site)
Observation: Found several different foods improperly cooled: cavatappi(stacked/covered) 52.7 F, stacked ribs, stacked wings, riblets in drawer at 94 F, 65 F.
Correction: This to be addressed to all workers about proper procedures. PIC uncovered and unstacked foods and placed some in freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Spinach dip 44, rice 45 F in middle make table.
Correction: PIC discovered second switch was off. Unit was turned on.
- Sanitizing Solutions, Testing Devices
Observation: No chlorine test strips for bar sanitizer.
Correction: Provide.
- Equipment - Good Repair and Proper Adjustment
Observation: Lettuce drawer does not open/close easily.
Correction: Repair.
- Warewashing Equipment, Cleaning Frequency
Observation: Nozzles have debris.
Correction: Clean.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Food scales are soiled, also, burger lids, bump pad, fryer wheels, behind fryer.
Correction: Clean.
- Plumbing System Maintained in Good Repair
Observation: Leak from hose in dishroom. Leak from "rinse" dispenser. Realign drain in dishroom.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Bar floor is dirty. Wall by dish area is dirty.
Correction: Clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Hood filters are dirty.
Correction: Clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handsink is dirty.
Correction: Clean.
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10/02/2013 | Routine | |
Walk-in follow up. Unit is working fine today. Boiled eggs 40.9 degrees, rice 37 degrees. Shipment arrived on 7/18/13. Try to keep door closed during shipment. Do not prop open. Middle make table had spinach mix at 52 degrees. All other foods were 41 degrees. Try keeping a smaller portion of this on the line to minimize time is on line. Whipped butter found at 48.2 degrees. Maintain 41 degrees or below. Try putting less amount and surround pan with ice. Verify that you are holding at 41 degrees.
No violation noted during this evaluation. | 07/22/2013 | Follow-up | |
Other observations: handsink is deteriorating, bar floor and soda chase lines with foam are dirty - odor present, dish area floor is dirty, water leaking under dish table. Permit expires 10/31/13. Much cleaning is needed. 156 degrees wash/182 degrees rinse dishwasher.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Personal drink in kitchen had no straw. Glass at bar had no lid.
Correction: Provide cup with lid and straw. Managers to review requirement with staff.
- Critical: Cooling* (corrected on site)
Observation: 1. Queso filling at 55/58 degrees. This was found in drawer up front without cooling to 41 degrees, the remainder was found in walk-in covered and stacked. 2. Mexi-rice found in make table at 64 degrees. Apparently this was not cooled to 41 degrees before placing up front.
Correction: 1. Cool quickly. Food was unstacked. 2. Rice was placed in freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1. Walk-in at 50 degrees. items are sweating. Bagged sauces at 48 degrees, boiled eggs at 50 degrees. 2. Penne nested on top of other penne in make table found at 51 degrees. 3. If whipped butter is real butter, 54 degrees.
Correction: 1.Have serviced. PIC opened freezer door to keep walk-in refrigerator section cooler. Service person was called. 2. Do not nest. (Corrected). 3. If whipped butter is real butter, maintain at 41 degrees or below.
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07/18/2013 | Risk Factor | |
Employee health/Norovirus/Big 5 discussed. Note: found cooked mashed potatoes in sealed bag at 50-51 degrees. These were removed too soon from ice bath. These were placed back into an ice bath. Discussion with worker occurred to explain importance of using thermometer to verify cooling and to open bags and containerize potatoes after cold. Grout missing in floor. Clean under ice bin. Stop dripping. Clean potato cutter. Clean inside ice machine. Good handwashing by wait staff observed. 157 wash/182 rinse.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Baked potatoes found at 109-128 degrees.
Correction: PIC discarded. Maintain at 135 degrees or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Left make table had elevated temperatures: cheese 43 degrees, spicy chicken 44 degrees, hard boiled eggs 47 degrees, dressing 44.8 degrees.
Correction: If food does not temp at 41 degrees at 4 p.m. line check food to be discarded. Service man arrived during visit (food was rechecked: 41 degrees chicken, 42 degrees cheese, eggs 41.8 degrees).
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03/18/2013 | Risk Factor | |
Other observations: Grout missing in kitchen floor. Odor noticed on cook line. Detail clean under equipment. Repair floor. Hood filters above fryers are dirty. Salamander has build up. Clean. Pasta pot needs attention. Discussed cooling of red potatoes. Ensure potatoes are cooled to 41 degrees prior to portioning into bags. Locate test kit for bar. Cook line floor had water appearing from unknown source. Workers should not have to walk-in water to do their job. 155 degrees wash/183 degrees rinse. 100 ppm at bar 3 compartment.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Middle make table had some elevated temperatures in middle section: blue cheese 48 degrees, rice 43 degrees, sliced tomatoes 43 degrees, spinach/artichoke mixture 47 degrees.
Correction: Ice was added to some foods, unit's additional coolant section was turned on.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Can opener found soiled.
Correction: Clean and sanitize.
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12/18/2012 | Risk Factor | |
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