- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Walk-in Freezer: All foods frozen. Upright freezer at cook-line: All foods frozen. Freezer unit under stove: All foods frozen. Walk-in cooler (closest to dishwasher machine): Raw chicken 20°F (thawing) and raw beef ribs 38°F. Back walk-in cooler (closest to stairs): tomatoes 40°F and delivered cucumbers at 45°F. Red Coke upright cooler: Cheese 42°F True Fridge at wait-station: Tomatoes 38°F. Bar cooler: Ambient air 39°F. Bar walk-in keg cooler: Ambient air 35°F.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Soup on ice bath (cooling): 173°F. Hot holding unit on cook-line: Gravy at 200°F. On-stove top cooking: Cheese fondue 205°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 133°F with 50 ppm chlorine. Sanitizer bucket at bar station at 200 ppm quaternary ammonium. Sanitizer bucket at wait-station at 200 ppm quat. Test strips and thermometers available.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Please continue working with your pest control company to ensure the presence of all insects are controlled. Please ensure the walk-in cooler doors are consistently closed even on delivery days when not in use. This ensures all foods inside the cooler are not out of temperature.
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03/25/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(4,5,6,8) Raw or ready-to eat food is not properly covered or stored, specifically:
Observed cooked shrimp bags stored directly under and above ice cream tubs in the walk-in freezer. Please separate pre-cooked items from ready-to-eat foods, and have them properly covered and stored.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed boxes of beef and ready-to-eat foods stored on the floor of the walk-in freezer. Please have all foods at least six inches off the ground.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1) Observed the fan guard of the walk-in cooler next to stairs accumulated with a mildew substance. 2) Observed the corners of the floors of the walk-in freezer accumulated with old food debris. Please read below.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.13 *PRIORITY* An air gap is not provided between the water supply inlet and the flood level rim of the plumbing fixture or equipment, specifically:
Observed the hanging hose next to the dishwasher in the back of the kitchen self hanging below the flood rim level of the plumbing fixture. There is no air gap given between 3 compartment sinks below and the washing hose. CORRECTION: Operator immediately had an employee bolt the hanging hose to the attached wall to allow an air gap between hanging hose and flood level rim of sinks below.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Walk-in Freezer: All foods frozen. Upright freezer at cook-line: All foods frozen. Freezer unit under stove: All foods frozen. Walk-in cooler (closest to dishwasher machine): Raw beef 40°F, raw chicken 38°F. Back walk-in cooler (closest to stairs): tomatoes 38°F, beans in plastic container 70°F (Cooling). Red Coke upright cooler: Cheese 42°F True Fridge at wait-station: Tomatoes 38°F. Bar cooler: Ambient air 39°F.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Soup hot holding: Soup 170°F. Prep-line hot holding unit: Beans 167°F.
- Information: Dishwashing Methods:
3 compartment sink available, not set up at time of inspection. Low temperature dishwasher 127F with 50 ppm chlorine. Low temperature dishwasher in bar area 130F with 100 ppm chlorine. Sanitizer bucket at front of facility 200 ppm quaternary ammonium.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
The walk-in freezer was found to have too many food items stored on the floor and not enough shelf space for all items. It is recommended that the walk-in freezer is re-arranged so that all food items are not stored on the floor and fit inside space. Please ensure all alcohol liquor bottles are capped when not in use to avoid insects crawling or flying into them and contaminating the whole bottle.
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11/12/2015 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Observed the beans and rice stored in the walk-in cooler (closest to dish washing machine) to be at 47-49°F with a date mark of 5-30-15. Observed foods items filled to the brim in large plastic buckets with lids tightly sealed on. Please ensure proper holding temperatures for all food items in coolers. CORRECTION: Operator was made aware of foods being held at improper cold temperature and immediately discarded items upon request. Operator was also advised on using less food in containers to allow better cold control or the use of flat pans for best cooling practices.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(C) *PRIORITY FOUNDATION* The premises is not maintained free of insects, rodents, and other pests, specifically:
Observed juvenile fruit flies in and around the floor drains at the bottom of the ice machine in wait-station and at the drain in bar area. CORRECTION: PIC cleaned existing flies and will clean the drain with a drain brush.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed bucket with no handle used as a food scoop for dried goods in the food storage area. Please use proper dispensing utensils with a handle stored above the top of the food. Operator was advised and discarded the no-handle bucket and replaced it with a proper in-use dispensing utensil.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Walk-in Freezer: All foods frozen. Upright freezer at cook-line: All foods frozen. Freezer unit under stove: All foods frozen. Walk-in cooler (closest to dishwasher machine): Bean and rice both at 45°F (See note), sauce 44°F. Back walk-in cooler (closest to stairs): tomatoes 44°F, strawberries 44°F, teriyaki sauce 43°F (see note). Red Coke upright cooler: Cheese 42°F True Fridge at wait-station: Ranch 41°F, tomatoes 42°F. Bar cooler: Orange juice 39°F.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Served chicken-fried steak: 170°F Soup of the day: 173°F Gravy at kitchen hot holding: 183°F
- Information: Dishwashing Methods:
Low-temperature dishwasher: 135°F, 50 ppm Chlorine per test strips. Bar low-temperature dishwasher: 132°F, 100 ppm Chlorine per test strips. Bucket at wait station: 200 ppm Quat per test strips. Bar red bucket: 200 ppm Quat per test strips.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Observed foods in both walk-in coolers to be at top of temperature variance range (in between 42-44°F). Foods items found to be at marginal temperatures were tomatoes, teriyaki sauces, fruit, beans, and rice. Please ensure facility is taking corrective action for proper cold holding temperatures of 41°F or less. Discussed the use of using a temperature log for both walk-in coolers with operator to ensure all food is meeting temperature criteria. Also discussed the importance of maintaining walk-in cooler doors closed whenever not being used and during busy times throughout the day.
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06/01/2015 | Semi Annual Food | 92 |
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