Ok for permit.
No violation noted during this evaluation. | 11/05/2015 | Follow-up | |
68 foot candles of lighting at cook line.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the foods in the low boy refrigeration unit on the cook line exceeded 41 degrees (chicken kabobs, raw chicken breast 46 degrees, chick peas 43 degrees).
Correction: Cold foods must be maintained at 41 degrees or below. Refrain from using foods that exceed 41 degrees for more than 4 hours. Do not use this unit until serviced/maintains proper temperature (per kitchen manager, these foods have been in the unit overnight).
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Observed 0 ppm of sanitizer being dispersed into the dishmachine
Correction: should be between 50-200 ppm
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels at the kitchen handsink.
Correction: Supply paper towels at the handsink.
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11/03/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed the underside of the meat slicer has dried encrusted food debris.
Correction: Clean the slicer.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed pink/black mold on the interior plastic chute of the bulk ice machine.
Correction: Clean the chute/dump or cover the ice from possible contamination when doing so.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed the lack of soap at the rear handsink.
Correction: Provide soap at the sink.
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels at the rear handsink.
Correction: Provide paper towels.
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07/23/2015 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw chicken being stored next to tomatoes in the walk-in vault.
Correction: Store raw meats separate from cooked foods/produce.
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04/07/2015 | Risk Factor | |
Permit issued
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed deli meats in the walk-in vault with no date marking.
Correction: Supply date marking on ready to eat foods held for 24 hours or more.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed a soiled bulk can opener blade.
Correction: Clean the blade.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of a handwashing sign at the back door handsink.
Correction: Supply a sign.
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01/07/2015 | Routine | |
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Observed the lack of the date that the last of shellstock was used on the shipper's tags.
Correction: Supply the date on the tags.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed black slime on the interior plastic chute of the kitchen bulk ice machine.
Correction: Clean the chute/protect the ice when doing so.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of a handwashing sign at the rear handsink adjacent to the back door.
Correction: Supply a sign at handwashing sink.
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10/09/2014 | Risk Factor | |
Glove use observed. Ice bath cooling observed. Good date labeling observed. 50 ppm chlorine at dishmachine. No risk factor violations observed. We discussed: store all food off floor in walk-in freezer
No violation noted during this evaluation. | 06/24/2014 | Risk Factor | |
All temperatures were satisfactory. 50+ ppm chlorine on dishmachine. Good glove use observed. Good label and date practices. No violations observed.
No violation noted during this evaluation. | 01/13/2014 | Routine | |
Note: rear door opens, as screen.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Found elevated temperatures in 2 prep units and foods within. At follow up inspection: internal temperatures in 2 prep boxes were satisfactory (<41 degrees) however, temperatures of foods on top were in excess of 45 degrees. One unit has the top cover removed, the other remained open during observation even when not in use.
Correction: Maintain 41 degrees or below at all times. At follow up: Keeping lids on and closed when not in use will reduce effect of ambient heat.
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10/08/2013 | Follow-up | |
We discussed, again, open rear door, no screen. Glove use observed. Cooking and hot holding temperatures satisfactory.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Found several open drinks in food prep area (eg, coffee).
Correction: Any drinks in food prep must be covered with straw.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Found elevated temperatures in 2 prep units and foods within.
Correction: Maintain 41 degrees or below at all times.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed multiple prepared foods in walk-in lacking date labels.
Correction: Provide date/label on prepared foods.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Found no sanitizer concentration at dishmachine.
Correction: Provide sanitizer at all times - cease using dishmachine until corrected.
- Handwashing - Using a Handwashing Lavatory
Observation: Found sink near back door with no soap/towels, sink in dishwash area blocked with bowl of mussels.
Correction: Provide accessible sink with soap/towels for handwash.
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09/24/2013 | Risk Factor | |
Observed cooling wand in vegetable soup. Observed 100 ppm chlorine at dishmachine. We discussed open rear door - provide screen. Lower level of foods in prep refrigerator.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed bare hand contact with raw foods (mushrooms) and cooked foods (gyro).
Correction: Use 2 gloves to prevent bare hand contact.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed same tongs used to handle raw and cooked foods.
Correction: Use different utensils to prevent cross contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed multiple prepared foods in walk-in lacking date labels.
Correction: Provide date labels on prepared foods.
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05/17/2013 | Risk Factor | |
58-62 foot candles on prep line. Using washed oysters. Cooling wand in use to cool soup. 100+ ppm chlorine at dishmachine. Note: refrigerator, prep left at 43 then 33 degrees, defrost cycle? Placed data logger in this unit. Annual permit issued.
No violation noted during this evaluation. | 12/27/2012 | Routine | |
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