| No violation noted during this evaluation. | 11/25/2015 | Complaint Inspection |
- Observed floors, walls, and/or ceilings that were not constructed of approved materials. Fix floor/walls where needed to be smooth and cleanable.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed a build-up of dirt and debris. clean up under equipment, replace broken base cove molding/kick plates in kitchen under cabinets to help control debris to facilitate cleaning.
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.
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09/25/2015 | Other Inspection |
- Observed a build-up of dirt and debris. Some cleaning done under some equipment, the bulk material on top was removed, but the tile itself needs to scraped and cleaned. Also, some shelves have not been touched, debris is still readily visible. All potential food sources need to be removed to prevent an insect problem. Continue with cleaning. Clean one area at a time (cabinet or shelves) and move onto the next area.
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.
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08/27/2015 | Complaint Inspection |
| No violation noted during this evaluation. | 08/10/2015 | Complaint Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Place dates on food containers in walk in cooler to determine end date of food. Food more than 7 days old should be discarded. Ensure food is cooled down before stacking food on top of other food containers.
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.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials. Fix ceiling, roof repaired last week, staff states ceiling in dining area to be repaired next week. Repair floor in women bathroom to be smooth and cleanable in front of toilet.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
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05/12/2015 | Standard and Complaint Inspection |
- Raw shell eggs are not maintained at 45°F or less. Do not leave flats of eggs on counter, store in cooler and pull out as many as can be used in a few minutes. (Obserbed on counter next to food warmer)
Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored refrigerated at an ambient air temperature of 45°F or less to limit the growth of pathogens to prevent foodborne illness.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Please put this warning on your menu when they are redone.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder.
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05/12/2015 | Critical Control Point Inspection |
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display. covered in cooler
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03/19/2015 | Critical Control Point Inspection |
- Equipment components are not intact, tight or properly adjusted. Repair rubber door seals where needed to work properly, especially the doors in the front kitchen equipment.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Repair ceiling in dining area (May 1, 2015 deadline as agreed to by owner) Fix floor in kitchen to be smooth and cleanable, replace broken or missing tile. Repair foil wrapping on duct work in back kitchen/hallway to be secured, (ceiling).
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
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03/19/2015 | Standard Inspection |
- Observed floors, walls, and/or ceilings that were not constructed of approved materials. Repair ceilings where needed, dining area and in kitchen to be smooth and cleanable, paint flaking, etc.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
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11/24/2014 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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11/24/2014 | Critical Control Point Inspection |
- There was no person in charge present in the food facility during inspection.
The license holder shall be the person responsible for the operation, or shall designate a person in charge and shall ensure that a person in charge with applicable knowledge is present during all hours of operation.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated 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 to be consumed, sold, or discarded as required.
- Observed improper method for cooling TCS foods
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule. Although cooling was not observed, staff was not familar with proper ways to cool foods.. Proper cooling of foods was discussed
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder. Food items such as eggs, steaks, and burgers are cooked to order. Provide consumer advisory in menu to inform customer of the risks of consuming undercook food products
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11/13/2014 | Critical Control Point Inspection |
- Critical: There was no person in charge present in the food facility during inspection.
To minimize the risk of contamination, the license holder shall be the person responsible for the FSO or RFE, or may be the person in charge, or shall designate a person in charge and shall ensure that a person in charge with applicable knowledge is present during all hours of operation.
- 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.
- 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 falling, pealing, duct work wrapping along kitchen ceiling to prevent materials from falling and possibly contaminating food items Correct By: 01-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. Clean floor area under and around grill line equipment to remove food and grease debris build up
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11/13/2014 | Standard Inspection |
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