| No violation noted during this evaluation. | 06/15/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Food in several cooler is too warm. Nor-lake prep cooler, Pizza prep cooler, 2 door cooler in waitress area and Zero Zone cooler in front. See temperature listing for food temperatures above 41 degrees.
Correction: Maintain cold potentially hazardous foods at or below 41°F Repair these coolers AS SOON AS POSSIBLE. Provide NEW thermometers for all coolers and monitor the cooler temperatures on a daily basis. This establishment MUST keep a temperature log of EACH cooler, with a list of the date, time, temperature and initials of person taking the temperature.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: White plastic cutting board on top of small cooler in dishroom is stained and filthy.
Correction: Discard this cutting board. Provide new cutting board.
- THERMOMETERS - FOOD - ACCURACY
Observation: Thermometers not present or accurate in all coolers.
Correction: Provide a NEW thermometer for EACH cooler in the restaurant.
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION
Observation: The automatic dishmachine is not dispensing any sanitizer. 0ppm
Correction: Repair dishmachine to provide a minimum of 50 ppm chlorine in final rinse. Provide a test kit to allow accurate determination of the sanitization concentration. Check the strength of sanitizer in final rinse once per day maintain a log sheet of results. Log sheet must include date, time, reading and intials of person taking the test.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The following areas are dirty/soiled: the floor of the dishroom, kitchen floor next to dough machine and under pizza ovens, metal racks in walk-in cooler, top of dishmachine, inside of 2 door cooler in dishroom, door gaskets of kitchen coolers.
Correction: Clean all of these area. Keep these areas clean!
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: 1. The front door of the restaurant was open with no screen door. 2. The back door has large gaps on side and nottom of screen door. Also screen door is torn on bottom. I noted flies in the establishment.
Correction: Do not keep the front door open unless a screen door is installed. The screen door on the back must be repaired so it is tight fitting and does not have gaps/holes, etc.
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05/29/2015 | Routine | |
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided or the consumer advisory on menu is missing for eggs and hamburgers.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Add to menu: Warming: "Eating raw or undercooker animal foods may increase your risk of foodborne illness," Then indicate those foods that may be served in an undercooked condition with an asterisk. i.e eggs, steaks, hamburgers.
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05/14/2014 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There is a tray of raw beef patties stored directly above a box of broccoli inside the walk-in cooler.
Correction: Do not store raw meats above vegetables or ready-to-eat foods. Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: PHF/TCS, COLD HOLDING
Observation: Foods in Migali cooler are too warm Pasta-49/raw steak-50/air-51 Also foods inside of the line prep cooler are too warm tomatoes-45/cole slaw-51
Correction: Maintain cold potentially hazardous foods at or below 41°F Remove any potentially hazardous foods from these two coolers and place them in a working cooler until these two coolers are repaired or adjusted to maintain foods at 41 degrees. This establishmnet must maintain a daily temperature log of all coolers, checking the temperatures of the coolers and recording them once per day.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Most foods in the coolers are not date marked. All ready-to-eat or commercially prepared foods that are not used witin 2 hours must be marked with a date. Foods such as cole slaw, turkey, pasta, soups, etc all must be marked with a date.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided or the consumer advisory on menu is missing for eggs and hamburgers.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- FOOD CONTAMINATION PREVENTED - LINEN AND NAPKINS - USE LIMITATION
Observation: Cloth towels are being used to absorb the grease on the pans underneath the bacon.
Correction: Do not store bacon on cloth towels. Use disposable paper towels if necessary.
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05/07/2014 | Routine | |
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