- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The kitchen dish machine noted at 145 F on plate temperature. The chef has a new booster heater ordered and it will be installed today. Until the booster heater is replaced, the dishes are being sanitized in the 3-compartment sink.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 17-Dec-2014
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: The back kitchen exterior door is not tight-fitting.
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents.
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12/17/2014 | Re-inspection | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (repeated violation)
Observation: Employee observed cutting ready-to-eat chicken with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 17-Dec-2014
- Critical: RAW ANIMAL FOODS-COOKING TEMPERATURES
Observation: Raw chicken was cooked to a temperature of 135°F. The chicken was further cooked in the microwave until fully cooked.
Correction: Cook potentially hazardous raw animal foods to the appropriate time and temperature. Adjust procedures and methods. Employees shall use a calibrated food thermometer to ensure the chicken is reaching an internal temperatue of 165 F for 15 seconds. Correct By: 17-Dec-2014
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The kitchen dish machine noted at 146 F at plate and 162 F on the rinse cycle.
The bar dish machine noted at 10 ppm chlorine sanitizer. The bar dish machine was corrected during inspection by replacing the sanitizer container.
The quat sanitizer in the 3-compartment sink noted above 400 ppm.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 17-Dec-2014
- EATING, DRINKING, OR USING TOBACCO
Observation: Employee beverages noted above food prep areas and in the 8-pack cooler above food product.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The following noted soiled:
-The open drains (floor and food-prep air gap)
-Can opener
-Soda gun nozzles and holders at the bar
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: The back kitchen exterior door is not tight-fitting. Ants observed at the bar.
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents.
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12/10/2014 | Routine | |
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: Flies are able to enter the establishment when the back door opens as well as through the slot at the bottom of the door.
Correction: Provide a more effective pest control measure near the back door.
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10/17/2013 | Re-inspection | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed tasting product and then not washing hands.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: Flies are able to enter the establishment when the back door opens as well as through the slot at the bottom of the door.
Correction: Provide a more effective pest control measure near the back door.
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10/11/2013 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: Employee observed not removing gloves and washing hands after handling container of raw fish.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed touching ready to eat panini sandwich with bare hand.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 11-Oct-2013
- Critical: PHF/TCS, COLD HOLDING
Observation: Chicken salad in the 8-pack cooler is cold held at 47°F.
The hot dog noted hot holding at 129 F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
Maintain hot potentially hazardous foods at or above 135 F. Correct By: 11-Oct-2013
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Soups and cheeses in walk-in coolers are not datemarked. Some datemarking is occurring.
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. Correct By: 11-Oct-2013
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: Flies are able to enter the establishment when the back door opens as well as through the slot at the bottom of the door.
Correction: Provide a more effective pest control measure near the back door.
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10/03/2013 | Routine | |
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