- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- Cooked potentially hazardous food must be cooled in a two step cooling process. Items must be cooled from 135F to 70F within 2 hours or less and from 70F to 41F within 4 hours or less. Observed maccaroni and cheese at 77F in the walk in cooler. It was in the walk in cooler for longer than 2 hours. Corrected at time of inspection maccaroni and cheese was reheated on the stove t 165F and will be cooled with an ice bath to get the temperature down to 70F in a rapid fashion.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Food must be protected from cross-contamination by storing raw animal foods that require a higher cook temperature, below and away from foods that require a lower cook temperature. Observed raw beef patties that have a higher cook temperature of 155F, stored over fish that has a lower cook temperature of 145F. Corrected at time of inspection the beef patties were stored on the bottom shelf.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Physical facilities must be cleaned as often as necessary to keep them clean. Observed mold growth on the ceiling over the racks in the walk in cooler. Baffle filters in the grill hood have an accumulation of grease. Keep facilities clean and free of mold and debris.
- 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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04/30/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- TUNA SALAD WAS 35*F INSIDE DOUBLE DOOR STAND-UP COOLER IN THE KITCHEN AREA. 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)
- Equipment Food-Contact Surface
- Comment:
- INTERIOR OF ICE IS CLEAN. CORRECTED.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
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11/11/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- BEEF PATTIES ARE 38*F INSIDE DOUBLE DOOR REACH-IN COOLER. TUNA FISH SALAD AND SPANISH RICE ARE 47*F AND WERE DISCARDED AT INSPECTION. THEIR TEMPERATURES WERE TAKEN IN THE UPRIGHT COOLER BECAUSE NO COLE SLAW HAD BEEN PREPARED YET. FOLLOW UP WITHIN 5 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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11/07/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED CAN OPENER WITH FOOD DEBRIS NEAR THE END OF THE BLADE. UTENSILS SHALL BE CLEANED TO SIGHT AND TOUCH. FOOD EMPLOYEE CLEANED CAN OPENER DURING INSPECTION. CORRECTED.
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED COLE SLAW AT 44.8 *F INSIDE UPRIGHT DOUBLE DOOR COOLER IN KITCHEN. BEEF PATTIES WERE 45*F INSIDE SMALLER DOUBLE DOOR COOLER. EXCEPT DURING PREPARATION COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE MAINTAINED AND COLD HELD AT 41 *F OR LESS. BEEF PATTIES AND COLE SLAW WERE DISCARDED DURING INSPECTION. FOLLOW UP WITHIN 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)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO SANITIZING TEST STRIPS FOR QUAT SANITIZING SOLUTION. A TEST KIT MUST BE PROVIDED TO ENSURE THE CONCENTRATION OF SANITIZING SOLUTION IN MG/L. TEST STRIPS WERE PROVIDED DURING INSPECTION. CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Equipment Food-Contact Surface
- Items:
- Storage container(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED INTERIOR OF ICE MACHINE WITH MOLD ACCUMULATION. EQUIPMENT SHALL BE CLEANED TO AVOID SOIL ACCUMULATION. CLEAN THE INSIDE OF ICE MACHINE. VERIFY CORRECTION AT NEXT INSPECTION.,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
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10/23/2014 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- OBSERVED FISH THAWING IN THE HAND WASH SINK. HAND WASH SINK SHALL BE USING FOR HAND WASHING ONLY. FOOD EMPLOYEE REMOVED FISH DURING INSPECTION. CORRECTED.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Allows walls to be soiled
- Corrections:
- Store in manner that prevents walls from becoming soiled.
- Comment:
- OBSERVED MOP STORED AGAINST THE WALL IN UTILITY ROOM. MOPS SHALL BE PROPERLY HUNG AFTER USAGE TO AVOID STAINING WALLS. HANG MOPS ON THE WALL ALLOW THEM TO PROPERLY AIR DRY WITHOUT SOILING THE WALL. VERIFY AT NEXT INSPECTION.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
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04/24/2014 | Routine |
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Locations:
- dumpster area
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Repairing
- Items:
- Physical facilities Wall(s)
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- WALL AT END OF KITCHEN IS WORN. REPAIR
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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10/16/2013 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- VENTILATION HOOD HAS GREASE BUILD-UP TODAY, INCREASE CLEANING FREQUENCY TO AVOID BUILD-UP. OWNER SCHEDULED CLEANING FOR THE WEEKEND AT TIME OF INSPECTION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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10/11/2012 | Routine Inspection |
| No violation noted during this evaluation. | 04/04/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- ventilation system
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN VENTILATION HOOD, REMOVE GREASE AND DUST, RECHECK NEXT INSPECTION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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10/11/2011 | Routine Inspection |
| No violation noted during this evaluation. | 04/07/2011 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- CLEAN THE RANGE BURNERS DRIP PAN. WIPE OFF THE FROST CURTAIN.
- 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
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10/28/2010 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Arrangement of raw and ready-to-eat foods in the walk-in cooler was corrected today by cook. Pans of cooked items were placed above containers of raw meat and chicken. Discussion with cook clarified future arrangements.
- 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
- Clean Sight/Touch-No Accum/Enc
- Items:
- Cooking equipment
- Locations:
- range top and burners
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Remove corrosion and debri from top of range and burners - - - see burnt on food and grease.
- 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
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04/15/2010 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- APPEAR TO BE ELIMINATED. CONTINUE TREATMENT OF DRAINS., APPEAR TO BE ELIMINATED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
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11/03/2009 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Not performed
- Corrections:
- Remove pests from facility.
- Comment:
- GNATS ARE SEEN IN KITCHEN AND MENS RESTROOM. ELIMINATE GNATS. TRY FLUSHING ALL DRAINS DAILY. ALTERNATE BLEACH WATER AND WHITE VINEGAR WEEKLY. ALSO, TALK TO YOUR PEST CONTROL OPERATOR ABOUT PRODUCTS TO USE., ,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- 2-door cooler(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- A CONTAINER OF RAW BURGERS AND A CONTAINER PF RAW CHICKEN WERE SET OVER JARS OF PICKLES, MAYO, ETC. IN THE 2 DOOR COOLER. CORRECTED TODAY BY COOK - COOLER RE-ARRANGED.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- REMOVE DEBRI FROM THE FLOOR AND FLOOR SINK IN THE WALK-IN COOLER. CLEAN THE FLOOR UNDER AND BEHIND THE BAR. CLEAN THE FLOOR DRAIN RECEPTACLES. REMOVE ALL DEBRI.
- 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- SEAL THE CEMENT FLOOR IN THE RESTROOM.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- REFRAIN FROM USING THE KITCHEN HANDSINK TO SET EQUIPMENT IN.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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10/21/2009 | Routine Inspection |
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