- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures, lemon butter and queso dip @ 125°F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: Grease build-up on the table under the grill.
Correction: Clean the surface at a frequency necessary to preclude accumulation of grease.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floors thru the kitchen need repair / grout, it is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizing agent being applied to food contact surfaces not at proper concentration.
Correction: Utilize only asanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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06/01/2015 | Routine | |
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was at 180ºF, but not running consistantly. More repairs in process per mgr, booster heater to be replaced 4/29/14.
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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floors need grout in several locations thru the kitchen. On work order per mgr.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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04/28/2014 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the line reach-in unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures
Correction: chicken wings at improper temperature.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit 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.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
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 170°F.
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.
- Non-Food Contact Surfaces
Observation: Grease / food debris build-up: convection ovens and ice cream box.
Correction: Clean the surface at a frequency necessary to preclude accumulation of grease and debris.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floors need grout in several locations thru the kitchen.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer bucket not at proper concentration.
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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04/21/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The dishwash handsink is leaking. Work order in process.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the walk-in cooler not shielded, coated, or otherwise shatter-resistant. Shields on order per mgr.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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07/15/2013 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the 2 line reach-in units.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures. Walk-in cooler @ 47°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the bar reach-in unit..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The dishwash handsink is leaking. The coils of the line reach-in unit is frozen.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: Carbon/ debris build-up in the convection oven and ice machine.
Correction: Clean the surface at a frequency necessary to preclude accumulation of grease and debris.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the walk-in cooler not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Ice / debris build-up in the walk-in freezer.
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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07/09/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The thermometer of the dishmachine not working properly.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Indoor Areas - Surface Characteristics
Observation: The floors need repair / grouting thru the kitchen. In process.
Correction: Refinish or replace the indoor ceiling at the area designated so it is: smooth, durable and easily cleanable .
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12/20/2012 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the line reach-in units.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several reach-in units / freezers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The thermometer of the dishmachine not working properly. The rib unit needs de-frosting.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Non-Food Contact Surfaces
Observation: Grease / debris build-up: exhaust hood filters, convection oven, ice machine, line reach-in freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks in the restrooms 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.
- Indoor Areas - Surface Characteristics
Observation: The ceiling tile needs replacing over the line. The floors need repair / grouting thru the kitchen.
Correction: Refinish or replace the indoor ceiling at the area designated so it is: smooth, durable and easily cleanable .
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12/14/2012 | Routine | |
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