- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Clean exterior of kitchen equipment as discussed to remove food and debris build up
- The floor and wall junctures are not properly coved or closed, or floor drains were not provided.
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
- 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 floor area behind and under equipment to remove food and grease debris build up
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01/21/2016 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands prior to donning single use gloves.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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01/21/2016 | Critical Control Point Inspection |
- The floor and wall junctures are not properly coved or closed, or floor drains were not provided.
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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09/30/2015 | Follow-up Inspection |
- Food storage containers are not properly labeled.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Thoroughly clean all food contact equipment surfaces throughout kitchen area to remover food, grease, and debris build up
- Cooking equipment or pan surfaces are dirty.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Thoroughly clean all grill line equipment(stove, oven, grill top, microwave, toaster oven, fryers, ect) to remove food, grease, and debris build up
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean all exterior surfaces of equipment throughout kitchen area and interior of hood to remove food, grease, and debris build up
- Observed a handwashing sink without water at the required temperature.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. Repair hand sink at both front counter and kitchen to provide hot running water
- The floor and wall junctures are not properly coved or closed, or floor drains were not provided.
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
- 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. Thoroughly clean entire kitchen floor area especially areas behind and under equipment to remove heavy build up of food, grease, and debris.
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09/16/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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09/16/2015 | Critical Control Point Inspection |
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
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12/04/2014 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Clean hood and hood filters to remove grease build up Correct By: 18-Dec-2014
- Critical: Food equipment surfaces are not cleaned at the required frequency.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.Clean all food cantact surfaces including coolers inside and out to remove food, and grease build up Correct By: 18-Dec-2014
- Critical: Observed a handwashing sink without water at the required temperature.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. Repair faucet at handwashing sink to provide hot running water Correct By: 18-Dec-2014
- 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. Thoroughly clean floor area throughout entire kitchen area to remove food debris and heavy grease build up Correct By: 18-Dec-2014
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12/04/2014 | Standard Inspection |
- 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. Thoroughly clean all grill line equipment and interior and exterior of coolers to remove food and grease debris build up Correct By: 16-Jul-2014
- 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. Thoroughly clean floor area behind and under all equipment throughout kitchen area to remove grease and food debris build up Correct By: 16-Jul-2014
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07/16/2014 | Standard Inspection |
| No violation noted during this evaluation. | 07/16/2014 | Critical Control Point Inspection |
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