The purpose of the visit was to follow up on the last routine inspection that discovered a widespread cockroach infestation. There was significant improvement. No live cockroaches were observed. However, there were four large opening in the ceiling that must be closed. Also two grease filters were missing in the greasy hood that needs cleaning. It was also observed that fish was being improperly thawed in stagnant water.
No violation noted during this evaluation. | 10/05/2015 | Other | |
The purpose of this visit was to follow up on the previous routine inspection There was a heavy infestation of cockroaches.
There is still a serious problem. The owner believes with the hiring of a new pest control company, there will be improvement. She was also advised to improve their cleaning procedures. Will follow up again.
No violation noted during this evaluation. | 06/04/2015 | Other | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw meats.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Correction:
- Pests - Controlling Pests*
Observation: Harborage conditions exist for cockroaches.
Correction: Eliminate harborage conditions.
- Pests - Controlling Pests*
Correction:
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Used for cockroach control.
Correction: Remove poisonous cockroach insecticide from the kitchen area.
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03/20/2015 | Routine | |
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled soup and pork not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Beef stew at improper hot temperatures.
Correction: Ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
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09/08/2014 | Risk Factor | |
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut tomatoes at improper cold temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fan guards in the RIR had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted .
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the dishwasher s slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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03/11/2014 | Routine | |
Needs improvements !
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Spoons stored with eating ends up.
Correction: Store spoons with handles up.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomatoes at improper cold temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the @FOOD@ that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the food holding unit were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the hood, door handles, top of the dishwashing machine had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects.
- Plumbing System Maintained in Good Repair
Observation: One hand sink was in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the rear kitchen and refrigerator.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, and equipment storage.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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11/14/2013 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Patasca at 85 F
Correction: Cool in six hours to 41 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pork and chicken at room temperature
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices - Ambient Air and Water (corrected on site)
Observation: The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the refrigerator is not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fan guards in all refrigerators are black and moldy .
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract mold.
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07/12/2013 | Routine | |
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigerators is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the greasy hood had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted and may contaminate food.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the mens' room.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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03/20/2013 | Routine | |
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