- Floors, walls, and/or ceilings were not smooth and easily cleanable. Observed unsealed walls, floors, and ceiling in the basement food storage area.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- The floor and wall junctures are not properly coved or closed, or floor drains were not provided. observed floor and wall junctures in basement that are not properly coved
In FSO's or RFE's in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch
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08/05/2015 | Follow-up Inspection |
- Observed food stored in an unapproved location. Observed chest freezers stored under sewage lines in basement
To prevent contamination, food may not be stored in areas described in this rule. All sewage lines over food storage areas must be properly shielded to prevent contamination from leaks in the pipes.
- TCS foods were not being held at the proper temperature. Observed lettuce, tomatoes, and cheese being stored above 41F (49-69F), and observed cooked mushrooms and onions at 107F
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. All TCS foods stored at room temperature should be time stamped. When an item is removed from 41F it should be labled for the time it was removed from cold holding and the time if will be discarded (4 hours later). Correct By: 13-Jul-2015
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. No airgap is present at the ice machines in basement
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Add a 2 inch air gap to prevent backflow of water and prevent cross contamination Correct By: 20-Jul-2015
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Observed unsealed walls, floors, and ceiling in the basement food storage area.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- The floor and wall junctures are not properly coved or closed, or floor drains were not provided. observed floor and wall junctures in basement that are not properly coved
In FSO's or RFE's in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch
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07/13/2015 | Standard Inspection |
- Critical: The identity of the source of shellstock being served or sold was not retained. Observed tags being kept only for a few days before being discarded.
To prevent illness, the identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for ninety calendar days from the date that is recorded on the tag or label by using an approved record keeping system as required by this rule. Correct By: 01-Jun-2015
- Critical: Observed food employee touching ready-to-eat food with bare hands. Observed employee cutting an onion with bare hands, onion was to be used in salads and would not be cooked.
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. Onion was discarded at time of inspection Correct By: 16-Jun-2015
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw beef over melon in the basement walk in cooler Also observed raw chicken stored over raw hamburger
(CORRECTED AT TIME OF INSPECTION)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. Correct By: 01-Jun-2015 Correct By: 16-Jun-2015
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed foods not dated in the prep table coolers
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Correct By: 01-Jun-2015
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06/16/2015 | Follow-up Inspection |
- Critical: The identity of the source of shellstock being served or sold was not retained. Observed tags being kept only for a few days before being discarded.
To prevent illness, the identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for ninety calendar days from the date that is recorded on the tag or label by using an approved record keeping system as required by this rule. Correct By: 01-Jun-2015
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw beef over lettuce in the basement walk in cooler
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. Correct By: 01-Jun-2015
- Miscellaneous sources of contamination observed. Observed rusty, peeling paint in shelves in kitchen walk in cooler Observed spilled sauce in walk in cooler, sauce was on wall, shelves, and other food products and packages. Observed hanging, broken insulation in multiple basement freezers.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Repair rusty shelves to prevent cross contamination. Clean up the spilled sauce to prevent cross contamination. Repair or replace the freezers in the basement to prevent insulation from getting into/onto foods in freezers.
- TCS foods were not being held at the proper temperature. Observed prep table coolers holding between 50-60F
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Out of temp items were discarded Repair coolers to maintain temps below 41F Correct By: 01-Jun-2015
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed foods not dated in the prep table coolers
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Correct By: 01-Jun-2015
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. Observed 0ppm of chlorine
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. Repair the dish machine to allow for proper sanitization of dishware. Until machine is repaired, sanitize all dishes in 3-comp sink after washing in dish machine Correct By: 01-Jun-2015
- Observed unapproved materials covering the walls or ceiling. Observed missing, stained, and buldging ceiling tiles in the kitchen
Wall and ceiling covering materials shall be attached, finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Observed light bulbs without shields in storage areas in basement
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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06/01/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Time/temperature controlled for safety foods were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.
- Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.
- Toxic materials are properly identified and stored.
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06/01/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 04/15/2015 | Consultation Inspection |
| No violation noted during this evaluation. | 04/15/2015 | Consultation Inspection |
| No violation noted during this evaluation. | 01/06/2015 | Follow-up Inspection |
- TCS foods were not being held at the proper temperature. Observed sliced cheeses and ribs sitting out at room temperature. Observed cheese, lettuce and cut tomatoes sitting out at room temperature between 56 and 61F.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Correct By: 18-Dec-2014 Correct By: 29-Dec-2014
- Equipment and/or components are not maintained in good working order. Shelves in walk in cooler have a build-up of food debris and peeling paint.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Clean shelves to remove build up of food debris and repaint shelves to provide a smooth and cleanable surface
- Observed a build-up of dirt and debris in hard to reach areas under and around equipment.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. clean hard to reach areas of floors around equipment to remove debris build-up and deter pests.
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12/29/2014 | Follow-up Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands. Observed employee cutting bread with 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. Correct By: 18-Dec-2014
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw eggs on top shelf in walk in cooler, stored above ready to eat foods
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. Store all ready to eat foods above raw products to prevent cross contamination Correct By: 18-Dec-2014
- Critical: TCS foods were not being held at the proper temperature. Observed sliced cheeses and ribs sitting out at room temperature. Ribs were 53F and cheese was 60F.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Correct By: 18-Dec-2014
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Correct By: 29-Dec-2014
- Equipment and/or components are not maintained in good working order. Shelves in walk in cooler have a build-up of food debris and peeling paint.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Clean shelves to remove build up of food debris and repaint shelves to provide a smooth and cleanable surface
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
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.
- Observed a build-up of dirt and debris in hard to reach areas under and around equipment.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. clean hard to reach areas of floors around equipment to remove debris build-up and deter pests.
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12/18/2014 | Standard Inspection |
- Observed food employee touching ready-to-eat food with 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.
- Time/temperature controlled for safety foods were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
- Toxic materials are properly identified and stored.
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12/18/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 06/19/2014 | Critical Control Point Inspection |
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
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.
- Critical: Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. - the potato slicer needs to be cleaned and sanitized after each use. Correct By: 19-Jun-2014
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. - clean the shelving units where needed throughout the kitchen, including the walk-in cooler.
- Observed unapproved materials covering the walls or ceiling.
Wall and ceiling covering materials shall be attached, finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface. - replace the missing ceiling tile to the left of the cookline,
- Observed a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. - clean the floor beneath and behind equipment and shelving where needed.
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06/19/2014 | Standard Inspection |
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