| No violation noted during this evaluation. | 07/28/2015 | Non Illness Complaint |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: In general, the walls and floor in the kitchen were soiled.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: The interior of the ice machine was soiled.
- In-use utensils, between-use storage
Observation: By the two compartment sink, there were knives stored in a soiled knife rack and soiled wall.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Hood filters and back walls were soiled.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The shelving above the two compartment sink and the three compartment sink was soiled.
- Plumbing system maintained in good repair
Observation: Underneath the dishmachine, the clean water hose faucet was leaking water.
- Eating, drinking, or using tobacco
Observation: There was employees' beverages sitting on the make table cooler with twist top containers.
- Food storage - preventing contamination from the premises
Observation:There uncovered cooling chicken on the floor next the rear of the cooler exhaust fan. There was a box of watermelon and green beans on the floor in the walk-in cooler.
- Sanitization methods - hot water, chemical
Observation: There was a bucket of chlorine sanitizer that was not an adequate concentration. Concentration of chlorine sanitizer was corrected at time of inspection.
|
07/10/2015 | Regular |
| No violation noted during this evaluation. | 09/17/2014 | Follow Up LOC |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer.
- Sanitization methods - hot water, chemical
Observation: The chlorine concentration for the dishwashing machine was not adequate enough to properly sanitize. The quaternary sanitizer at the three compartment sink was not adequate enough to properly sanitize. PIC called service company to correct violation. Send service report to health department as soon as possible.
- Using a handwashing sink- operation and maintenance
Observation: There were items sitting in various handsinks.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There were raw meatballs and fish placed over RTE foods in the walk-in cooler and there was a container of raw chicken placed over cooked chicken in the coca cola cooler. - COS
|
09/16/2014 | Physical Recheck |
- Protecting food from environmental contamination
Observation: There was a can of monster energy drink sitting at the bottom of one of the ice machine bins.- COS
- Air drying of equipment and utensils
Observation: There was wetnestting of clean dishes.
- 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: At the buffet, the chicken on a stick and ribs were temping at 120 degrees. Food items were replaced.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The handsinks were soiled. The knife holder along the walk-in cooler wall was soiled. In general, the exteriors of equipment were soiled
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The pop nozzle and ice chutes area at the beverage dispensing machine were soiled. Both the ice machine's interworkings were soiled. The can opener and holster were soiled.
- Using a handwashing sink- operation and maintenance
Observation: There were items sitting in various handsinks. - COS
- Cutting surfaces maintained
Observation: At the sushi bar, the cutting board was in bad repair.
- Backflow protection
air gap, device standard, when required
- Preventing contamination from equipment, utensils, and linens
Observation: The ice scoop was sitting on a soiled shelf.
- Outer openings are protected
Observation: The rear and front door were not insect/rodent tight.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Both the sushi and kitchen hood filters and hood were soiled.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There were raw meatballs sitting above RTE items in the walk-in cooler and mussels/raw chicken over RTE food items in the coca-cola cooler.
- Handwashing signage
Observation: Hand sinks did not have handwashing signage.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: In general, the walls, ceiling and floors behind and underneath equipment were soiled.
- Sanitization methods - hot water, chemical
Observation: The chlorine concentration for the dishwashing machine was not adequate enough to properly sanitize. The quaternary sanitizer at the three compartment sink was not adequate enough to properly sanitize. PIC called dishwashing maintenance for emergency service.
- Eating, drinking, or using tobacco
Observation: There were open beverage containers in kitchen prep area.
|
09/04/2014 | Routine |
| No violation noted during this evaluation. | 04/16/2014 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The walls and floors were soiled throughout. There were cobwebs in several locations.
- Physical facilities maintained in good repair
Observation: The caulking around the hand sinks and three compartment sinks were in bad repair.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: There were dusty ceiling vents.
- Cutting surfaces maintained
Observation: Individual cutting boards were in bad repair.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There were raw meats over cream cheese in the walk-in cooler.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Hood filters were soiled.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Sanitizer test strip were in bad repair.
- Food storage - preventing contamination from the premises
Observation: Boxes of food were sitting on the freezer floor.
- Sanitizers
Observation: The chlorine sanitizer buckets exceeded the required concentration. Corrected at inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exteriors and handles of equipment were soiled
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The make line coolers and prep table were soiled.
- 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: Chicken on a stick did not reach 135 degrees on the buffet. Corrected at inspection, new batch was made and replaced the old batch.
- Outer openings are protected
Observation: Exterior doors not insect/rodent tight.
|
04/07/2014 | Routine |
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
10/08/2013 | Routine |
- Roasts held at a temperature of 130°F or above
There were melons exceeding 45 degrees at the buffet line. Power outage contributes to this. --There were a couple of items at the buffet line did not exceed 135 degrees
- equipment food contact surfaces and utensils clean to sight and touch.
The interior and interworkings of the ice machine was soiled.
- Sanitization of food contact surfaces - before use and after cleaning
The dishwasher was not properly sanitizing with chlorine sanitizer, it was too low. Concentration needs to be 50-100 ppm.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
There were raw products over ready to eat products in the kitchen cooler near the cook line.
|
10/04/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
*Repeat Violation* The concentration of the chlorine sanitizer in the dishwashing machine was too low to properly. - The maintance service has been called.
- Laundry facilities
requirement, location, and use
- Storage and maintenance of wet and dry wiping cloths
*Repeat Violation* Wiping cloths not maintained in sanitizer between use. The exteriors and handles of equipment were soiled. The seal of the standing cooler was in bad repair.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood filters were soiled.
- Sanitizers
Bucket of sanitizer in excess of required concentration.- Corrected at inspection
- Roasts held at a temperature of 130°F or above
*Repeat Violation* Several items on the buffet line were exceeding 41 degrees
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The floors and walls were soiled throughout the kitchen.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
There were raw meats placed over ready to eat foods in the walk-in cooler and the standing cooler near the cook line.
- Outer openings are protected
The rear door was not insect/rodent tight.
- Food temperature measuring devices are provided and readily accessible
*Repeat Violation* Establishment did not have a thin tipped thermometer.
- Backflow protection
air gap, device standard, when required
- Shellstock identification
Paperwork for the mussels are not maintained.
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat Violation* The interworking of the ice machines were soiled. The sugar scoops in the storage room were soiled. --*Repeat Violation* Wiping cloths not maintained in sanitizer between use. The exteriors and handles of equipment were soiled. The seal of the standing cooler was in bad repair.
- Food storage - preventing contamination from the premises
*Repeat Violation* There were boxes of food sitting on the freezer's floor.
|
09/20/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Shrimp on cold hold is exceeding 41, ranging from 43-55 degrees.
|
03/18/2013 | Routine |
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