Observed good cooling methods (shallow pans of food on speed racks, ice bath). Temperatures of tomatoes and chicken in salad cooler were a bit high. Keep lid closed when not in use and monitor temperature. Have refrigerator adjusted/serviced if unable to maintain foods at 41 degrees or below. Discussed using time as a public health control for a couple food items that are currently being held on ice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken (portioned bags in salad unit), tomatoes (on the server line on ice) cold holding at improper temperatures.
Correction: Recommended PIC to keep lid of salad prep cooler closed when not in use to help maintain proper temperature. Monitor temperature to ensure refrigerator is able to maintain foods at 41 degrees or below. Discussed using time as a public health control for tomatoes, celery, and salsa on the server line.
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03/30/2016 | Risk Factor | |
Refrigerator has been repaired. Permit issued.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Knife stored in the crack between refrigerator units.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed heavily scratched and discolored cutting boards.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed food residue and grease on the gaskets of several refrigerators on the cook line.
Correction: Clean.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory at the bar.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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12/03/2015 | Follow-up | |
Prep refrigerator is not holding foods below 41 degrees. Chicken was voluntarily discarded. Compressor was replaced a month ago. Someone will be coming out to the restaurant today to take a look at it. Will stop by to following up about the refrigerator temperature within one week.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw and partially cooked meats stored above cooked meats on the speed rack in the walk-in cooler.
Correction: Store raw/partially cooked foods below ready-to-eat foods to prevent cross contamination.
- Utensils - In-Use - Between-Use Storage
Observation: Knife stored in the crack between refrigerator units.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked chicken cold holding at 46 degrees in prep cooler.
Correction: Chicken was discarded.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed heavily scratched and discolored cutting boards.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed food residue and grease on the gaskets of several refrigerators on the cook line.
Correction: Clean.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory next to the 3-compartment sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the bar.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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11/23/2015 | Routine | |
No risk factor violations observed. Gloves worn. Produce (tomatoes) are to be washed prior to slicing.
No violation noted during this evaluation. | 06/30/2015 | Risk Factor | |
No risk factor violations observed. Gloves worn. Discussed washing of plastic holding pans.
No violation noted during this evaluation. | 03/11/2015 | Risk Factor | |
No routine violations observed. Gloves worn. Discussed monitoring of sanitizer in dishmachine, especially after changing bulk dispenser buckets.
No violation noted during this evaluation. | 12/12/2014 | Routine | |
Data logger was down loaded and temperatures are hovering between 41 and 42°F. Lower the temperature of the walk-in cooler so that food maintains at least 41°F.
No violation noted during this evaluation. | 08/19/2014 | Follow-up | |
Data logger was left in the walk-in cooler.
No violation noted during this evaluation. | 08/15/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the chili and other TCS foods at 45 degrees F in the walk-in cooler.
Correction: Repairman called.
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05/09/2014 | Risk Factor | |
Hot water was 119-123°F in the men's and 117°F in the women's rest room.
No violation noted during this evaluation. | 04/10/2014 | Follow-up | |
Temperature of the water in the women's rest room was 98-102°F and the temperature of the water in the men's rest room was 88-89°F. Hot water must be at least 100°F.
No violation noted during this evaluation. | 04/09/2014 | Complaint | |
| No violation noted during this evaluation. | 03/25/2014 | Follow-up | |
The water temperature at the kitchen hand sink was 134°F.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Observed the hot water temperature at 97°F at the rest-room hand sinks.
Correction: Temperature should be 100°F, check hot water heater temperature setting and/or heating elements.
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03/18/2014 | Complaint | |
| No violation noted during this evaluation. | 02/12/2014 | Follow-up | |
New menu was printed with the symbols for the under cooked food items not matching. Also, the salmon is offered undercooked. Must have documentation that the salmon is Farm raised and pellet fed or that it has been frozen to -4°F for 7 days.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Observed the chlorine concentration over 200 ppm in the dish machine.
Correction: Repairman called.
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02/11/2014 | Risk Factor | |
Ok to permit.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed torn gaskets on the salad prep unit and the grill reach-in.
Correction: Replace.
- Equipment - Cutting Surfaces
Observation: Observed cutting boards badly scored.
Correction: Resurface or replace.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Observed chemical spray bottles unlabeled.
Correction: Label with common name.
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11/05/2013 | Routine | |
No risk factor violations. Some of the dish racks need to be replaced.
No violation noted during this evaluation. | 07/22/2013 | Risk Factor | |
No risk factor violations.
No violation noted during this evaluation. | 03/18/2013 | Risk Factor | |
All violations corrected. Permit issued.
No violation noted during this evaluation. | 01/03/2013 | Follow-up | |
- Critical: Cooling*
Observation: Observed bags of wings that had been cooked the previous day at 49 degrees in the walk-in cooler.
Correction: The temperature should have been 41 degrees or less.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed torn gaskets on several of the refrigerator and freezer units.
Correction: Replace. (On order).
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer detected in dishmachine. Pump for sanitizer was not moving.
Correction: Use 3 compartment sink to sanitize until fixed.
- Handwashing Signage/Handwashing Facilities
Observation: No handwashing sign at handsink on the fryer end of cook line.
Correction: Provide.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Observed several chemical spray bottles unlabeled.
Correction: Label.
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12/07/2012 | Routine | |
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