- Critical: Observed packaged product(s), labeled on-site, with a missing and/or incomplete allergen declaration(s). Observed pastry at cash register without anyh labels.
To prevent exposure to food allergens, food label information shall include the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient.
- Equipment is not approved by a recognized testing agency. Replace homestyle equipment with commercial grade when it fails.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Critical: Equipment food-contact surfaces or utensils are dirty. Clean can opener to remove buildup. Equipment moved to 3-compartment.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty. Clean shelving to remove buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
- Equipment food-contact surfaces and utensils were not being sanitized. Sanitize can opener when cleaned properly. Equipment moved to 3-compartment sink.
Equipment food-contact surfaces and utensils shall be sanitized.
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11/03/2015 | Standard Inspection |
| No violation noted during this evaluation. | 03/18/2015 | Complaint Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. No staff members washed their hands during this inspection. Example: Dishwasher wore the same gloves when hendling dirty and clean dishes only using apron to wipe excess water off gloves.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Critical: Person in charge did not ensure their employees are properly trained in food safety.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
- Critical: The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
- Critical: The person in charge did not ensure that employees are properly sanitizing equipment or utensils.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
- Critical: Observed food employee touching ready-to-eat food with bare hands. Observed waitress handling toast bare handed. Napkins used as barrier.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Multiple dented food cans found stored with usable food products. Dented cans removed from storaged and placed aside for credit from vendor.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
- A warewashing machine is not operated according to the manufacturer's instructions. Dishwasher had a reading of 0 PPM of Cl2 due to sanizter container being empty. Operator replaced container.
A warewashing machine and its auxiliary components shall be operated and maintained as specified in this rule.
- Equipment food-contact surfaces and utensils were not being sanitized. Equipment and utensils going through the dishwasher was not being sanitized. Recommend using test strips and sanitize log book to ensure this situation does not re-occur.
Equipment food-contact surfaces and utensils shall be sanitized.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. Repair/ Replace backdoor to seal properly and prevent possible pest activity.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Supply all handsinks with soap to ensure proper handwashing can occur. Soap put in place.
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Place a label on all spray bottles to prevent possible contamination. Label put in place.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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02/23/2015 | Standard Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands. Observed employee use bare hands on a corned beef sandwich. Utensils used in place of bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Obsevred raw chicken stored over vegetables. Food reorganized.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
- TCS foods were not properly thawed. Observed steaks thawing on counter. Food moved to cold running water.
TCS food shall be thawed as required in this rule.
- A warewashing machine is not operated according to the manufacturer's instructions. Sanitizer level was reading 0 ppm. Repair to ensure equipment is santized properly.
A warewashing machine and its auxiliary components shall be operated and maintained as specified in this rule.
- Equipment food-contact surfaces and utensils were not being sanitized. Items going through the dishwasher was not being sanitized. Procedure put in place to hand sanitize all items at 3-compartment sink until repairs can be made on dishwasher.
Equipment food-contact surfaces and utensils shall be sanitized.
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10/15/2014 | Other Inspection |
| No violation noted during this evaluation. | 09/17/2014 | 30 day Inspection |
| No violation noted during this evaluation. | 08/27/2014 | Prelicensing Inspection |
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