- Observed improper storage of food items. Observed uncover bins of chicken in two door reach in freezer.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Operator covered items in freezer to protect them from contamination.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed build up in the pop nozzles in the bar area.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize pop nozzles to prevent contamination and limit pathogen growth.
- Observed a build-up of dirt and debris. Observed build up of grease on filters in hood system.
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. Operator has scheduled hood cleaning for following thursday.
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12/10/2015 | Standard Inspection |
- 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: TCS foods were not cooled using the proper time and temperature parameters. Raw onions were not rapidly cooled.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less
- Observed improper method for cooling TCS foods. Cooked onions from this morning (it is now 4:00pm) were holding in the reach-in cooler at 57 degrees Fahrenheit.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
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.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Several spray bottles with a purple liquid (general cleanser) were not labeled for contents.
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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09/16/2015 | Standard Inspection |
| No violation noted during this evaluation. | 01/26/2015 | Standard Inspection |
| No violation noted during this evaluation. | 06/11/2014 | Follow-up Inspection |
- Equipment and/or components are not maintained in good working order. Metal-stemmed probe thermometer is inaccurate, cracked, and can no longer be calibrated due to buildup of food debris and grease on the reverse of the dial.
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. Replace thermometer with new thermometers so each cook has one, and ensure all are calibrated at least weekly.
- The plumbing system was not properly maintained. Cold water is not available at the kitchen hand sink. Water becomes scolding-hot, preventing handwashing at this sink.
A plumbing system shall be properly maintained. Correct By: 11-Jun-2014
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06/04/2014 | Follow-up Inspection |
- Equipment and/or components are not maintained in good working order. Metal-stemmed probe thermometer is inaccurate, cracked, and can no longer be calibrated due to buildup of food debris and grease on the reverse of the dial.
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. Replace thermometer with new thermometers so each cook has one, and ensure all are calibrated at least weekly.
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05/28/2014 | Standard Inspection |
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