| No violation noted during this evaluation. | 03/08/2016 | Routine | |
| No violation noted during this evaluation. | 11/10/2015 | Routine | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: raw chicken being held at improper cold holding temperature
Correction: All raw animal products must be held at 41 or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: no consumer advisory on lunch menu for burgers being cooked to order
Correction: Must provide a consumer advisory on menu or placards to inform consumer of potential health risks involved in consuming undercooked animal products.
- Temperature Measuring Devices - Food
Observation: There is no food temperature measuring device .
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
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04/28/2015 | Routine | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: foods being cooled on countertop. No documention or knowledge or proper cooling process. Food sitting in danger zone
Correction: Discard food. Let flyer on proper cooling process and methods to be used.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: No chemical sanitizer being used to sanitize dishes in dishwasher
Correction: Do not use dishwasher to sanitize dishes until dishwasher is repaired. Use 3 compartment sink to sanitize dishes.
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12/04/2014 | Routine | |
Did not observe mothballs with napkins or silverware. Silverware and napkins stored properly in a clean and dry location. Observed pest control report dated 6/17/14. Requested most recent report to be sent to the health department. No sick employees observed. Discussed employee health policy.
No violation noted during this evaluation. | 07/22/2014 | Complaint | |
| No violation noted during this evaluation. | 12/06/2013 | Follow-up | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) scalloped potatoes, mashed potatoes, steamed broccoli, and other foods on the small cart in the walk-in cooler were 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine and Quatz test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the drying rack by the dishmachine 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.
- Light Bulbs Protective Shielding
Observation: Light bulb in the walk-in freezer was not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (chlorine in the dishmachine was not dispensing)
Correction: Ensure that the dishmachine is dispensing the appropriate amount of chlorine sanitizer.
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11/25/2013 | Routine | |
Overall the facility was well maintained. Gloves were being used.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed wait staff drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Crab bisque noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked scallops 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) cut tomatoes, shrimp salad, in the refrigerator, the food should have been discarded 5 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board at the sandwich prep unit.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories 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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07/10/2013 | Routine | |
30-day inspection with co-worker.
No violation noted during this evaluation. | 07/10/2013 | Other | |
- Wall behind mixer still needs paint. Please correct by 3:30PM - today. (CORRECTED.)
- All other violations from previous inspection have been corrected.
No violation noted during this evaluation. | 05/17/2013 | Pre-Opening | |
Permit issued. Observed the Certificate of Occupancy
Corrected Since Last Inspection:
- Walls need to be smooth, durable, cleanable ( employee bathroom, wall leading into employee bathroom, wall leading into the cooks line.
- Molding is needed at back wall in kitchen (behind the mixer), the hall way entrance into beverage station.
- Floor on the line has a broken tile in front of the stove and at the handsink.
- Exposed wooden surface at the hostess station (waiting on counter top to arrive.)
To be completed by 5/17/13:
- Walls - smooth, durable cleanable: across from ice machine, behind mixer, at walk-in freezer, at walk-in cooler, half wall on the line, wall at base near ice machine handsink, wall under handsink near ice machine.
- Face plates for outlets (out front- bar area)
- Unfinished wood at handsink at beer walk-in cooler, beside 3-vat sink
- Ceiling tiles in place on the line
- Molding is needed behind ice/coke dispenser in server station.
- Floor- smooth, durable, cleanable: tile missing in server station, tiles missing in corner between 3-vat sink and handsink..
- Weather stripping is needed at hall back door
No violation noted during this evaluation. | 05/10/2013 | Pre-Opening | |
- Moulding needed on all wall surfaces. Walls need to be finished- smooth, durable, cleanable. Caulking is needed at beverage station counter top. All surfaces need to be smooth, durable, cleanable (counter tops, bathrooms, beverage station)
No violation noted during this evaluation. | 05/10/2013 | Pre-Opening | |
- Ventilation Hood System, Drip Prevention
Observation: Water from the exhaust hood system at the cook line was observed dripping onto the floor.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Critical: Water Capacity*
Observation: New hot water heater has just been installed. Unsure of it's capability/temperature.
Correction: Ensure the hot water heater is working properly and can provide sufficient hot water for peak needs.
- Critical: Handwashing Lavatory*
Observation: Handsinks not yet installed in the restrooms.
Correction: Install a handwash lavatory for the (public, employee) toilet room. The handwash lavatory should be installed either in or immediately adjacent to the (public, employee) toilet room. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Indoor Areas - Surface Characteristics
Observation: Observed unfinished wood in facility.
Correction: Indoor surfaces must be: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Floors, Walls, and Ceilings - Cleanability
Observation: All walls need to be smooth, durable, and cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Moulding is needed on walls in dining room, restrooms, and wall in front of the walk-in cooler and freezer.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Light Bulbs Protective Shielding
Observation: Light bulb in restroom is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door. (employee restroom)
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected
Observation: Weather stripping is needed at the back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Ventilation - Mechanical Ventilation
Observation: Ventilation system is not yet installed in the restrooms.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
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05/08/2013 | Pre-Opening | |
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