- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially hazardous food cold holding at improper temperatures in that beef, burger, fish and rice registered at a range of 47 to 55 degrees F in walk in refrigeration units. As per the operator the facility was out of power/electricity for about 45 minutes.
Correction: All the facility are functioning at 41 degrees F or below now and small bags of ice has been voluntarily placed by the operator on top of said food to lower the temperature to 41 degrees F.
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04/07/2015 | Routine | |
The purpose of this visit was to investigate complaint # 596620.The DM was informed of the findings. The shrimp were at proper temperatures and were stored properly. No other customers reported any illness. Close this complaint.
No violation noted during this evaluation. | 01/23/2015 | Complaint | |
The purpose of this visit was to investigate a complaint. See complaint report this date. There were other deficiencies observed during
this visit.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: Dishwasher does not operate in accordance with the manufacturers' specification.
Correction: Rinse should be 180 F for 10 seconds. Steam should go out the exhaust. Contact Hobart for service today.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: two white cutting boards. This is a repeat deficiency.
Correction: Replace these two white cutting boards. Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes sent through the dishwasher.
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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the kitchen is not smooth and easily cleanable. Needs grouting.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive steam. Ceiling grates that hold the dropped ceiling are corroded .
Correction:
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation,and vapors. Replace the corroded ceiling grates
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01/22/2015 | Other | |
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the plates and utensils were not observed sanitized in that the high temperature dishwasher did not reach 180 degrees F as per the manufacturer specification during final rinse cycle to adequately sanitize said food contact surfaces.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the kitchen is being used for purposes other than washing hands in that leafy greens were observed in both hanwashing sinks in kitchen.
Correction: The handwash facility identified above is to be used for washing hands only
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08/11/2014 | Follow-up | |
Follow up inspection conducted. No leak observed in both men's and women's restroom floor wall junctions. Cracks on the floor wall junction are still visible and must be repaired.
Previously cited violation has been corrected.
Complaint addressed.
No violation noted during this evaluation. | 08/11/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous food cold holding at improper temperatures in that raw fish (tilapia) and steak registered between 47-50 degrees F in low boy drawer refrigeration units under grill. Said unit was frequently opened during lunch hour.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Operator voluntarily placedice on said food.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the plates and utensils were not observed sanitized in that the high temperature dishwasher did not reach 180 degrees F as per the manufacturer specification during final rinse cycle to adequately sanitize said food contact surfaces.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the kitchen is being used for purposes other than washing hands in that leafy greens were observed in both hanwashing sinks in kitchen.
Correction: The handwash facility identified above is to be used for washing hands only
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08/05/2014 | Routine | |
A complaint was received stating of the leaking pipe in men's room flooding floor and being tracked into the restaurant. During the inspection said complaint was found in that several water leaks observed in both men's and women's restroom's floor wall junctions creating flood/damp floor said areas. The manager on duty was aware of the complain and situation. As per the manager said walls were inspected for leak and were to be repaired as soon as possible but do not have a fix date for it.
Follow-up inspection scheduled for 8/8/14. All plumbing issues must be fixed, the leak in said area must be repaired and maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: Water pipes in poor repair in that water observed leaking in both men's and women's restroom's floor wall junction creating flood/damp floor in said areas.
Correction: Repair and maintain all plumbing components and fixtures.
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08/05/2014 | Complaint | |
No violation observed during inspection. Facility in excellent condition.
No violation noted during this evaluation. | 01/09/2014 | Risk Factor | |
All violations from previous inspection were corrected. Establishment using time as a public health control for PHF on front self service salad bar. Time and temperature logs were provided. Cutting boards have been cleaned and sanitized. Documents for ordering of new cutting boards were provided. Operator will notify when they receive and replace with new cutting boards.
No violation noted during this evaluation. | 07/15/2013 | Follow-up | |
Complain was received stating improper utensil storage at salad bar. Wiping rags used on dining table not clean. Salt and pepper shakers and walls adjacent to tables dirty. During the inspection improper utensil storage was observed. Operator voluntarily moved and placed the tong such that the handle was not touching the food. Operator also educated the employees on proper storage of the utensil in/between use. Wiping clothes to clean the tables were observed clean and sanitizer were provided. Salt and pepper shakers and walls adjacent to dining room tables were observed clean.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use in that one tong was observed inside the leafy green salad in front self service salad bar section.
Correction: Operator voluntarily moved the and placed it such that the handles were not touching the food. 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.
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07/15/2013 | Complaint | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: PHF cold holding at improper temperatures in that pasta salad in front salad bar were registered at 44 degrees F. As per the operator said unit has been functioning adequately.
Correction: Operator relocated food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: in that two cutting boards were observed with deep cuttings/markings and discoloration on top of low boy refrigerator in kitchen
Correction: Clean and sanitize these surfaces for food contact.
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07/05/2013 | Follow-up | |
- Critical: Employee Health* (corrected on site)
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: Handouts on foodborne illness and employee illness decision guide were reviewed and handed to the PIC. 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: Employee Health (corrected on site)
Observation: Observed person in charge does not ensure that food employee(s) who exhibits or reports a symptom or diagnosed illness or history of exposure is restricted or excluded
Correction: Handouts on foodborne illness and employee illness decision guide were reviewed and handed to the PIC. The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: PHF cold holding at improper temperatures in that Potato salad and pasta salad in front salad bar were registered at 52-57 degrees F. As per the operator said unit has been functioning adequately.
Correction: Operator relocated 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*
Observation: The prepared ready-to-eat (RTE) pasta salad and potato salad 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: in that two cutting boards were observed with deep cuttings/markings and discoloration on top of low boy refrigerator in kitchen
Correction: Clean and sanitize these surfaces for food contact.
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06/24/2013 | Risk Factor | |
No violations noted.
No violation noted during this evaluation. | 02/12/2013 | Routine | |
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