- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Excess debris built up under 2 door cooler near egg station.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Tomatoes in flip top prep table holding at 53F. Employee placed additional ice underneath to help cool tomatoes.
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02/22/2016 | Physical Recheck |
- Disclosure of menu items offered or served raw or undercooked
Observation: Food items for raw or undercooked service are not listed on the disclosure statement posted near the front door. Manager added specific menu items to sheet.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Sliced tomatoes in top section of sandwich station holding at 48-50F. Crab cakes, sausage patties holding at 48-50F on lower level of low boy on grill line. All items in top shelf temped at or below 41F.
- Food storage containers identified with common name of food
Observation: Squirt bottle with water used on the grill line missing label. Staff added label to bottle.
- When to wash
Observation: Employee cracked shell eggs with gloves on, removed gloves, and re-gloved without washing hands between glove change. Employee washed hands with gloves on. Employee did continue working, removed gloves and wash hands shortly after.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: Employee health reporting agreement not signed and file at facility.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Ambient air temperature thermometers missing from 2 door flip top sandwich cooler, 2 door bakery cooler. Staff place thermometers in each cooler.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marks missing from batch sheet pans of portioned lasagna, pan of refried beans, pan of rice. Staff dated all items.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Excess debris building up under cooler and freezer units on egg cook station side of kitchen.
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02/05/2016 | Regular |
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: Employee health reporting agreements not signed and on file at the facility.
- When to wash
Observation: Employee handled shell eggs with gloves and replaced gloves without washing hands. Employee washed hands with gloves on and continued to work.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Portioned lasagna on sheet pans in walk-in cooler missing date marking. Chef dated lasagna by placing date on sheet pan for the batch of portioned pieces.
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02/05/2016 | Illness Complaint |
| No violation noted during this evaluation. | 07/01/2014 | Non Illness Complaint |
| No violation noted during this evaluation. | 06/10/2014 | Follow Up LOC |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Diced tomatoes and meats temping at 48-55 degrees F in open top cooler on cookline.
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06/05/2014 | Physical Recheck |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Sliced tomatoes and butter temping at 44-50 degrees F on ice. Diced tomatoes and meats temping at 44-48 degrees F in small open top cooler in corner.
- Storage and maintenance of wet and dry wiping cloths
Observation: Sanitizer not showing up in wet wiping cloth buckets.
- Food storage - preventing contamination from the premises
Observation: Boxes of food stored on floor of walk-in cooler.
- Separation from food, equipment, utensils, linens, and single service
Observation: Cleaners stored on shelving next to food containers in 3 compartment sink area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked oats labeled 2/28 in walk-in cooler. Corrected.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Hollandaise sauce and other sauce in hot hold unit temping at 100-127 degree F. Corrected while on-site.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips supplied for either chlorine or quat sanitizers.
- Posting inspection reports
Observation: Inspection report not posted.
- Food employees hair is effectively restrained
Observation: Employee doing dishes has no hair restraint.
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05/29/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
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11/20/2013 | Routine |
- Posting of a valid license
- In-use utensils, between-use storage
Utensils stored in standing water on cookline.
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
Box of apples on floor of walk-in cooler. Strawberries not washed before cut.
- Food storage - preventing contamination from the premises
Box of apples on floor of walk-in cooler. Strawberries not washed before cut.
- Air drying of equipment and utensils
Containers stacked before completely air dry.
- Package integrity
Dented cans
- Roasts held at a temperature of 130°F or above
Hollandaise sauce temping at 105 degrees F sitting on top of other foods in hot hold unit. --Shell eggs stored out at room temperature.
- Using a handwashing sink- operation and maintenance
Ice dumped in wait station handwashing sink.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Bare hand contact with ready to eat foods
Food handler observed touching strawberries with bare hands. This is a repeat violation and a Risk Control Plan has been put in place for this violation.
- Common name-working containers
Spray bottle of chemicals not labeled at wait station area.
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11/12/2013 | Routine |
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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07/12/2013 | Routine |
- Food employees hair is effectively restrained
Corrected at time of inspection
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07/11/2013 | Routine |
- Posting of a valid license
- Material characteristics of non-food contact surfaces
Wiping cloths not maintained in sanitizer between use. Door handle to small freezer taped.
- Cleaning procedure
Employee handling dirty dishes then rinsing hands with sprayer and handling clean dishes. Dishwasher observed drying hands repeatedly on cloth hanging from apron.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Soups in walk-in cooler have no date.
- Bare hand contact with ready to eat foods
Cook observed touching pineapple and sandwich with bare hands.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use. Door handle to small freezer taped.
- Sanitization of food contact surfaces - before use and after cleaning
No sanitizer present in dishmachine. Corrected at time of inspection
- Miscellaneous sources of contamination
Bags of brown sugar stored in contact with opened sugar in container.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Dented cans Soup dated 6/23 and diced ham dated 6/21 in upright cooler.
- Food employees hair is effectively restrained
Cook observed with no hair restraint.
- equipment food contact surfaces and utensils clean to sight and touch.
Can opener
- Package integrity
Dented cans Soup dated 6/23 and diced ham dated 6/21 in upright cooler.
- When to wash
Employee handling dirty dishes then rinsing hands with sprayer and handling clean dishes. Dishwasher observed drying hands repeatedly on cloth hanging from apron.
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07/02/2013 | Routine |
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