| No violation noted during this evaluation. | 05/05/2015 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- THE HANDSINK LOCATED OUTSIDE OF OFFICE HAS A HANDLE THAT IS STRIPPED LOOSE AND NOT TURNING ON HOT WATER. THE BAT AREA HANDSINK DRAIN LINE IS BROKEN AWAY FROM THE SINK AND SPRAYING WATER ON EMPLOYEES. ALL EQUIPMENT SHALL BE IN GOOD REPAIR AND CONDITION. REPAIR SINKS IMMEDIATELY.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- ceiling
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
11/10/2014 | Routine |
| No violation noted during this evaluation. | 05/06/2014 | Routine Inspection |
- Critical: Hot Water and Chemical
- Comment:
- THE THERMO STRIP TURNED TO DARK COLOR. THE HEATING COIL WAS REPLACED. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
11/22/2013 | Follow-up |
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- The kitchen hot water sanitizing dish washer did not reach 160f at the utensil surface. The thermo strip partially changed the color. After wash, sanitize the dishes in the 3 compartment sink. A follow up inspection will be conducted with in 10 days.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Packaged and Unpackaged Food -
- Items:
- Unwashed fruit(s) and vegetable(s)
- Problems:
- Stored over/next to
- Corrections:
- Store unwashed fruits/vegetables below and away from foods needing little or no further prep.
- Comment:
- The whole onions were stored in water so that they can peel off easily. The water looks dirty and noticed couple of cut onions were also stored in the same water. The cut onions could absorb the dirty water into the inner layers and get contaminated. Discard the cut onions stored in the same dirty water. violation was corrected by education.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
|
11/14/2013 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COMPRESSOR AND CONDENSER WERE REPLACED WITH NEW EQUIPMENT. THE COOLER WAS AT 39F AND THE SHREDDED CHEESE WAS AT 41F. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Good Repair and Proper Adjustm
- Comment:
- THE DRAIN PLUGS WERE CLEANED AND THE VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
|
05/20/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- dessert cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE WALK IN COOLER WAS AT 54F AND THE CUT LETTUCE WAS AT 50F, SHREDDED AMERICAN CHEESE WAS AT 49F, CHICKEN WAS AT 50F. AS PER THE OPERATOR THE COOLER WAS REPAIRED THIS AFTERNOON AND IT FAILED TO MAINTAIN THE TEMPERATURE. 2 # OF THE CHICKEN WAS DISCARDED. ALL THE POTENTIALLY HAZARDOUS FOOD IS MOVED INTO THE MEAT COOLER AND BEER COOLER THAT WERE AT 38F AND 40F RESPECTIVELY. AT THE TIME OF INSPECTION THE REPAIR PERSON CAME AND WAS WORKING ON THE COOLER. ANY PHF IS ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. DISCARD THEM. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. THE VIOLATION WAS CORRECTED TEMPORARILY.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- CONDENSATE WAS SETTLED IN BOTTOM SHELF OF THE TWO DOOR IN RAIL COOLER IN THE KITCHEN. MAKE SURE IT DRAINS THE WATER PROPERLY BECAUSE MOLD MAY GROW INSIDE. IF IT CAN NOT DRAIN THE WATER, DO NOT USE FOR STORING FOOD.,
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
|
05/08/2013 | Routine Inspection |
- Critical: Handwashing Sink, Installation
- Comment:
- CORRECTED BY REPAIRING THE HOT WATER TO RESTROOMS.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Handwashing Sink, Installation
- Comment:
- CORRECTED BY REPAIRING THE HOT WATER TO RESTROOMS.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Raw Animal Foods
- Comment:
- CORRECTED BY DISONTINUING SERVICE OF UNDER-COOKED HAMBURGER FROM CHILDS MENU AND REMOVING MENU DISCLOSURES.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: Raw Animal Foods
- Comment:
- CORRECTED BY DISONTINUING SERVICE OF UNDER-COOKED HAMBURGER FROM CHILDS MENU AND REMOVING MENU DISCLOSURES.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
|
12/20/2012 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s), Cold food item(s)
- Locations:
- Ice bath dessert cooler
- Problems:
- Stored above 41 degrees f, Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F., Store below 41 degrees F.
- Comment:
- BLUE CHEESE AT 51F AND CUT TOMATOES AT 52F IN ICE BATHS. HOLD AT OR BELOW 41F. THE FOOD CONTAINERS ARE SITTING ON ICE. PLEASE PROVIDE ICE UP THE SIDES OF THE CONTAINER HIGH ENOUGH TO PROVIDE 41F OR LOWER FOOD TEMP. CORRECTED BY TAKING THE FOOD TO THE WALK IN COOLER TO RAPID CHILL, AND ICE LEVEL WAS RAISED AS DISCUSSED. CHEESE CAKE AND WHIPPED CREAM AT 66F IN THE DESERT COOLER. CORRECTED BY DISCARDING, AND DISCONTINUING USE OF THE COOLER UNTIL REPAIRED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Comment:
- PART B-(3): CHILD'S MENUS HAVE MENU ADVISORIES FOR HAMBURGERS AND FOR SIRLOIN MEDALLIONS (NOT MARKED AS INTACT-WHOLE MUSCLE). REMOVE THE ADVISORIES FROM THE MENUS AND DISCONTINUE OFFERING THAT FOOD UNDER-COOKED. THE PIC STATED THAT NOTED FOOD WILL NO LONGER BE OFFERED UNDER-COOKED. CORRECT WITHIN 30 DAYS AND FAX COPY OF CORRECTED MENU TO M. BAKER AT 734-727-7165, AS DISCUSSED.,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- DIPPER WELL WATER TURNED OFF AND UTENSILS IN UNCLEAN STANDING WATER. CORRECTED BY CLEARING THE WATER, AND TURNING ON RUNNING WATER TO THE WELLS.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
11/09/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- Kitchen/ Food Prep Area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE VEGETABLE DICER MOUNTED A THE 3-C SINK HAS OLD DRIED DEBRIS. CLEAN AND MAINTAIN. OBSERVED SOILED KNIFE IN THE KNIFE RACK, AND THE RACK HAS FOOD DEBRIS. CLEAN THE KNIFE BEFORE STORING IN THE RACK. CLEAN THE KNIFE AND THE RACK. CORRECTED BY CLEANING NOTED ITEMS.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE FOLLOWING HAVE DEBRIS BUILD UP: POTATO DRAWER UNIT AT THE COOK LINE. THE GREASE SHUTTLE AND GREASE FILTER MACHINE UNDER THE 3-C SINK. THE ICE CREAM FREEZER WITH EXCESSIVE CONDENSATE FROST. CLEAN NOW AND MAINTAIN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures walls, Physical facilities/structures floors
- Locations:
- Kitchen/ Food Prep Area
- Problems:
- With accumulation of debris, Not clean
- Corrections:
- Keep clean., Keep clean
- Comment:
- CLEAN THE FLOOR ALONG WALLS AND UNDER EQUIPMENT. CLEAN THE LOWER PART OF OUTER WALL ALONG WALK IN COOLER AND REST ROOMS. CLEAN THE CAULKING A THE DISPOSAL SINK DRAIN BOARD-WALL INTERFACE.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in freezer
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- OBSERVED BAGS AND BOXES OF FOOD UNDER THE WALK IN FREEZER CONDENSER WITH ICE BUILD UP. CLEAN THE BAGS, REMOVE BAGS OF FOOD FROM WET BOXES. DO NOT STORE FOOD UNDER A LEAK. CORRECTED BY CLEANING THE BAGS AND REMOVING THE BOXES AND PLACING A PAN UNDER THE LEAK TO PREVENT DRIPPAGE ONTO FOOD.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment, Equipment
- Locations:
- Kitchen/ Food Prep Area prep cooler walk-in freezer
- Problems:
- In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- CONDENSATE OBSERVED IN BOTTOM OF PREP COOLER NEXT TO THE FRYERS. THE WALK IN FREEZER CONDENSER IS LEAKING. REPAIR THAT EQUIPMENT.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- employee restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
05/23/2012 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY CUTTING PIPES TO FORM AIR GAPS.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
|
12/16/2011 | Follow-up |
- Critical: Backflow prevention
- Comment:
- NOT CORRECTED: DRAIN PIPES FOR THE WALK-IN COOLER AND 3-COMPARTMENT CULINARY SINK ARE BELOW THE RIM OF THE FLOOR DRAIN. PROVIDE 2 TIMES THE PIPE DIAMETER AIR GAPS ON BOTH PIPES WITHIN 1 WEEK.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Parasite destruction
- Comment:
- CORRECTED BY PROVIDING DOCUMENTATION OF PARASITE DESTRUCTION FREEZING RECORDS / AQUACULTURE RAISING OF FISH SERVED RAW / UNDERCOOKED.
- General violation description:
- 3-402.11 - (A) Except as specified in (B) of this section, before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH other than MOLLUSCAN SHELLFISH shall be frozen throughout to a temperature of: (1) -20C (-4F) or below for 168 hours (7 days) in a freezer
|
12/13/2011 | Follow-up |
- Critical: Backflow prevention
- Comment:
- NOT CORRECTED: PROVIDE AIR GAPS ON THE DRAIN PIPES FOR THE FOOD PREP COMPARTMENTS OF THE 3-C SINK, AND FOR THE WALK IN COOLER (SAME DRAIN)., ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Parasite destruction
- Comment:
- THERE IS NO EVIDENCE OR DOC. THAT THE TILAPIA AND MAHI FISH HAVE BEEN FROZEN TO FOOD CODE SPECS FOR PARASITE DESTRUCTION, OR DOC. THAT THE FISH ARE FARMED/PELLET FED. ABOVE NOTED FISH ARE OFFERED COOKED TO ORDER ON WRITTEN MENU PROVIDE DOCUMENTATION WITHIN 1 WEEK OR COOK TO 145F MINIMUM FINAL COOK TEMP.,
- General violation description:
- 3-402.11 - (A) Except as specified in (B) of this section, before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH other than MOLLUSCAN SHELLFISH shall be frozen throughout to a temperature of: (1) -20C (-4F) or below for 168 hours (7 days) in a freezer
|
12/01/2011 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s), Backflow/backsiphonage prevention device(s)
- Locations:
- food prep sink, walk-in cooler(s)
- Problems:
- Not provided on, Not provided on
- Corrections:
- Provide adequate air gap., Provide adequate air gap.
- Comment:
- THE ENDS OF DRAIN PIPES FOR THE 3-C/FOOD SINK AND THE WALK IN COOLER ARE BELOW THE RIM OF THE FLOOR DRAIN. PROVIDE AIR GAPS OF AT LEAST 2 TIMES THE PIPE DIAMETER AS DISCUSSED., , ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Parasite destruction
- Items:
- Ready-to-eat raw fish
- Problems:
- Not frozen Properly
- Corrections:
- Ready-to-eat raw fish shall be frozen throughout to (-4) degrees F for 7 days in a freezer or (-31) degrees F for 15 hours in a blast freezer.
- Comment:
- THERE IS NO DOCUMENTATION OF FREEZING FOR PARASITE DESTRUCTION FOR THE TILAPIA, MAHI MAHI, OR THE SALMON OFFERED COOKED TO ORDER. PROVIDE DOCUMENTATION FROM YOUR SUPPLIER WITHIN 10 DAYS OR COOK THE FISH THOROUGHLY (TO 145F). IF THE SALMON ARE FARM RAISED-PELLET FED PROVIDE DOCUMENTATION., ,
- General violation description:
- 3-402.11 - (A) Except as specified in (B) of this section, before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH other than MOLLUSCAN SHELLFISH shall be frozen throughout to a temperature of: (1) -20C (-4F) or below for 168 hours (7 days) in a freezer
|
11/09/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Locations:
- bar(s) bar cooler
- Problems:
- Stored improperly
- Corrections:
- Store in manner that does not contaminate items.
- Comment:
- OBSERVED AN OPENED EMPLOYEE BEVERAGE (POP BOTTLE) IN THE BAR COOLER. 1) PROVIDE CUPS WITH LIDS AND STRAWS, OR LIDS AND HANDLES TO MINIMIZE THE RISK OF MOUTH TO HAND TO FOOD CONTAMINATION... OR PROVIDE AN APPROVED BREAK AREA FOR CONSUMPTION OF BEVERAGES. 2) DO NOT STORE ON UPPER SHELF OF COOLER NEXT TO FOOD. STORE ON BOTTOM SHELF, AWAY FROM FOOD, OR STORE CUPS IN A CONTAINER THAT PROVIDES A BARRIER FROM CUSTOMER FOOD. CORRECTED BY REMOVING AND DISPOSING OF THE BEVERAGE.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Cookline
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- OBSERVED PRE-PORTIONED, SINGLE SERVE DRESSINGS ON THE FLOOR OF THE COOLER. STORE ON SHELF. PLEASE USE CARE WHEN STOCKING NOT TO DUMP CONTAINERS ONTO FLOOR. CORRECTED BY DISCARDING.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- food prep area
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
06/01/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/19/2010 | Routine Inspection |
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