- Plumbing System Maintained in Good Repair
Observation: Plumbing connections for the mechanical dishwasher booster on the front line is leaking. The mop sink faucet inthe back kitchen is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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08/26/2015 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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03/24/2015 | Routine | |
Overall, the facility is clean, well maintained, and in compliance. Noted observations and corrective actions were discussed with the person in charge.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hot boxes, oven, and steamers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: The plumbing connections underneath the steamer in the kitchen is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the front cook line area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the buffet area.
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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11/25/2014 | Routine | |
Noted observations and corrective actions were discussed with the person in charge. Items were corrected, wherever possible, during the time of the inspection. Overall, the facility is in compliance. A permit was issued.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice and mashed potatoes are hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Half & Half is cold holding at improper 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 kitchen equipment (fryers, grills, stoves, etc.) has 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 and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walls in the restaurant kitchen dish area are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/13/2014 | Routine | |
Cooling methods were discussed with the person in charge.
No violation noted during this evaluation. | 04/10/2014 | Routine | |
Proper cooling procedures were discussed with employees/operators.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken and ham are cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) deli meats and cheeses in the refrigeration unit are 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) deli meats and cheeses in the refrigeration unit are not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring devices for the (wash/rinse/sanitizing) tank of the warewashing machine are not operating properly.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of utensils/equipment were not observed properly sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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12/13/2013 | Routine | |
Overall, the facility is clean and well kept. Employees were observed demonstrating appropriate food safety practices.
- Equipment - Good Repair and Proper Adjustment
Observation: The hot water knob on the faucet at the hand sink in the 3-compartment sink area and the front line serving prep unit were observed in a state of disrepair and damaged.
Correction: Repair the knob and the prep unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 126 (wash) & 124 (rinse) ºF.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the 3-compartment sink area was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the lavatory in the front serving line area used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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08/13/2013 | Routine | |
No violations were noted during the time of the inspection. Employees were observed demonstrating appropriate food safety practices. All equipment in the facility appears as though it is cleaned and sanitized regularly. Upon arrival, an employee was sanitizing the slicer, as well. Temperature charts/logs are well kept (a company HACCP plan is in place). The facility is well maintained and organized with proper date marking and labeling. A permit will be issued.
No violation noted during this evaluation. | 01/23/2013 | Routine | |
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