- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- back kitchen area
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- BAG OF ONIONS WAS STORED ON OPPOSITE SIDE OF UTILITY SINK PARTITION. FLOOR SQUEEGEE AND BRUSH WERE STORED ON TOP OF PARTITION NEARBY. SQUEEGEE AND BRUSH RELOCATED AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION.
- 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
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04/08/2015 | Routine |
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Onions were stored hanging over mop sink wall on the mop sink side. Store away from mop sink. Corrected by moving away from mop sink.
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Located
- Corrections:
- Locate thermometer in the coolest part of the hot holding unit.
- Comment:
- Provide thermometer in front visible area of lobby cooler.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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10/10/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING AT 41F. THE PULLED PORK IS COVERED WITH A LID AND SMALLER QUANTITY / LOWER PORTION IN THE COLD WELL USED.
- 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)
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05/14/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- NOT CORRECTED: PULLED PORK IS AT 47F FOOD TEMP IN THE SANDWICH PREP COOLER. THE PORK IS HELD IN PAPER LINERS THAT INSULATE THE FOOD FROM THE COLD AIR. IT IS RECOMMENDED TO DISCONTINUE USE OF THE LONERS. ALL OTHER FOOD IN THE COOLER IS COMPLIANT AT OR BELOW 41F. HOLD AT OR BELOW 41F. CORRECT IMMEDIATELY - REVISIT 1-5 DAYS. DISPOSE OF TOP LAYER OF PRODUCT. COMPLETE THE RISK CONTROL PLAN.
- 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)
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04/28/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- front prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE SANDWICH LINE COOLER: OBSERVED LAYERS OF PULLED PORK IN PAPER LINERS OUT OF COMPLIANCE AS FOLLOWS: TOP LAYER AT 50F, NEXT LAYER DOWN AT 47F, THEN 45F. HOLD AT OR BELOW 41F. THE TOP LAYER WAS DISCARDED AND REMAINDER PUT INTO THE WALK IN COOLER. FOLLOW UP 3-10 DAYS.,
- 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)
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04/08/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- steam table
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- CHICKEN BREASTS WERE AT 123 IN THE STEAM TABLE. HOLD AT OR ABOVE 41F TO PREVENT BACTERIAL GROWTH. CORRECTED BY RE-HEATING TO 165 AND ADDING WATER TO PROPER LEVEL IN THE STEAM TABLE., COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 3 DAYS.
- 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)
- Temperature Measuring Devices
- Items:
- Thermometer(s), Thermometer(s)
- Locations:
- walk-in cooler(s), Glass door cooler
- Problems:
- Broken, Located In the back
- Corrections:
- Repair/replace., Locate thermometer in the warmest part of the refrigerator.
- Comment:
- THE EXTERIOR THERMOMETER ON WALK IN COOLER WALL IS BROKEN AND READ 60F DURING ENTIRE INSPECTION (THE COOLER IS ACTUALLY 40F). REPAIR OR PROVIDE THERMOMETER INSIDE NEAR DOOR. THE GLASS DOOR THERMOMETER IS ON BACK WALL OF COOLER IN COLDEST AREA AND IS NOT EASILY VISIBLE. PROVIDE NEAR DOOR OF COOLER, WHERE IT IS EASILY VISIBLE.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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10/27/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- steam table
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- IN THE STEAM TABLE: OBSERVED CHICKEN AT 113F AND 130F, MEATBALLS AND SAUCE AT 117F. THE HEAT WAS SET ON 1. CORRECTED BY RE-HEATING TO 165F AND TURNING UP THE HEAT LEVEL ON THE STEAM TABLE
- 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)
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05/23/2013 | Routine |
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- prep line
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Cutting boards at prep line are heavily scored. Re-surface (if possible) or replace boards.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
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11/13/2012 | Routine Inspection |
| No violation noted during this evaluation. | 05/16/2012 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling
- Locations:
- walk-in cooler(s) ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- White chalky substance on ceiling of walk-in cooler. 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.
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12/01/2011 | Routine Inspection |
| No violation noted during this evaluation. | 06/06/2011 | Routine Inspection |
| No violation noted during this evaluation. | 12/03/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- walk-in cooler(s) Shelving racks
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- GUNKY ACCUMULATION ON WALK-IN COOLER WIRE SHELVES. CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities Floor(s)
- Locations:
- walk-in cooler(s) floor
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WALK IN COOLER FLOOR/THRESHOLD APPEARS TO BE LOOSE
- General violation description:
- 6-501.11 - TILES MOVING WHEN STEPPED ON, AND CAULKING IS DETERIORATING. REPAIR.
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06/07/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- Chicken, teriayaki chicken, steak in trays at 41 F. VIOLATION 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)
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12/14/2009 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep line
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHICKEN ON PAPER TRAYS IS AT 47 F, 45 F, BUFFALO CHICKEN ON PAPER TRAYS AT 49 F, 47 F. INTERNAL TEMPERATURE OF FOOD MUST BE 41F OR LESS. REPAIR/REPLACE COOLERS, ENSURE FOOD IS COVERED, PLACE SMALLER AMOUNT OF FOOD IN PANS, ETC., TO ENSURE TEMPERATURE OF FOOD REMAINS BELOW 41 F. , THIS IS A REPEAT CRITICAL VIOLATION. PIC HAS OPTED TO COMPLETE RISK CONTROL PLAN INSTEAD OF AN OFFICE CONSULTATION.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep line
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHICKEN ON PAPER TRAYS IS AT 47 F, 45 F, BUFFALO CHICKEN ON PAPER TRAYS AT 49 F, 47 F. INTERNAL TEMPERATURE OF FOOD MUST BE 41F OR LESS. REPAIR/REPLACE COOLERS, ENSURE FOOD IS COVERED, PLACE SMALLER AMOUNT OF FOOD IN PANS, ETC., TO ENSURE TEMPERATURE OF FOOD REMAINS BELOW 41 F. , THIS IS A REPEAT CRITICAL VIOLATION. PIC HAS OPTED TO COMPLETE RISK CONTROL PLAN INSTEAD OF AN OFFICE CONSULTATION.,
- 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)
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12/03/2009 | Routine Inspection |
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