| No violation noted during this evaluation. | 03/12/2015 | Pre Opening |
- Test kit provided and used to measure sanitizing solution concentration
Observation: Didn't have QA test strips at time of inspection. Must have QA test strips on site at all times to check the concentration of sanitizer.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet rags ere observed on side of the noodle boiler. May not use cloth towels to absorb moisture due to surface being absorbent. must replace with material that is smooth, easily cleanable, and nonabsorbent.
- Common name-working containers
Observation: Several chemical containers (sanitizer and detergent) were not labeled with the common name. Must label all working containers with common name of the produce to allow for easy identification.
- Sanitizers
Observation: Sanitizer was observed too weak at time of the inspection. QA sanitizer must be maintained at 200-400ppm. Call for service.
|
03/09/2015 | Pre Opening |
| No violation noted during this evaluation. | 02/13/2015 | Physical Recheck |
- Material characteristics of non-food contact surfaces
Observation: Cardboard was being reused to hold items in the walk in cooler. May only use cardboard for the original product.
- Sanitizers
Observation: Sanitizer was observed too weak at time of the inspection. Quat sanitizer must be maintained at 200-400ppm or at manufacturers specification.
- Food storage containers identified with common name of food
Observation: Working containers were not labeled with the common name of the product. Must label all working containers with common name of the product to allow for easy identification.
- Food employees hair is effectively restrained
Observation: Employee was preparing food without proper hair restraint. All food service employees that prepare food must wear an effective hair restraint.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine in prep area has become soiled and must be cleaned.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet rags were observed on side of the noodle boiler, under wet areas, etc. May not use cloth towels to absorb moisture due to surface being absorbent. Must replace with material that is smooth, easily cleanable, and non absorbent.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Did not have chlorine test strips for the dish machine and the quat strips were expired. Must have both kinds of test strips on site at all times to check the concentration of sanitizer.
- In-use utensils, between-use storage
Observation: Single service cup was stored in chicken seasoning. If scoop is stored in the product then it must have a handle and the handle must be stored outside of the product.
- 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: Beverage Air stand up (49*F) and prep cooler (55*F) on line were both out of temp. All TCS (time/temp control for safety) food was discarded or moved to another location. Coolers may not be used until they have been serviced and approved by the Health Dept. for use. When repairs are made the facility must call for an inspection.
- Separation from food, equipment, utensils, linens, and single service
Observation: Observed chemicals hanging with single service items on the line. Must separate chemicals from food/food contact surfaces to prevent contamination.
|
02/12/2015 | Regular |
- Utensils and pressure measuring devices maintained
1) Observed scoop stored in cooked noodle container, and 2 pair of tongs stored in standing water. If scoops are stored inside products then it must have a handle and the handle must be stored outside of the product. Also if utensils are stored in water, it must be either hot (135*F), cold (41*F), or in running water (dipper well). May not be stored in standing water. 2) Observed spatula in poor condition. Must not use any utensil in poor condition because it cannot be easily cleaned. Utensil was discarded at time of inspection. 3) Inside (including door seals) of Bev Air cooler on line, and pop machines in dining area both have food buildup. Must keep clean to prevent buildup of bacteria and contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed scoop stored in cooked noodle container, and 2 pair of tongs stored in standing water. If scoops are stored inside products then it must have a handle and the handle must be stored outside of the product. Also if utensils are stored in water, it must be either hot (135*F), cold (41*F), or in running water (dipper well). May not be stored in standing water. 2) Observed spatula in poor condition. Must not use any utensil in poor condition because it cannot be easily cleaned. Utensil was discarded at time of inspection. 3) Inside (including door seals) of Bev Air cooler on line, and pop machines in dining area both have food buildup. Must keep clean to prevent buildup of bacteria and contamination. --1) Observed wiping cloths not maintained in sanitizer. Must keep all wiping cloths in sanitizer when not in immediate use to prevent buildup of bacteria. 2) Breadstick warmer is soiled. Must keep clean to prevent buildup of bacteria and contamination.
- Food employees hair is effectively restrained
Employee was not wearing hair restraint. Must wear an effective means of hair restraint to prevent contamination.
- Storage and maintenance of wet and dry wiping cloths
1) Observed wiping cloths not maintained in sanitizer. Must keep all wiping cloths in sanitizer when not in immediate use to prevent buildup of bacteria. 2) Breadstick warmer is soiled. Must keep clean to prevent buildup of bacteria and contamination.
- Test kit provided and used to measure sanitizing solution concentration
Do not have test strips for checking concentration of sanitizer in dish machine. Must have test strips for checking concentration of sanitizer in dish machine.
- Plumbing system repaired according to law
Sprayer on 3 hole sink leaks and handsink in back prep area does not work. Must maintain all plumbing in good working order to prevent buildup of bacteria and contamination.
- Roasts held at a temperature of 130°F or above
Observed items on line (cooked noodles, pesto, cheese) that were being kept on ice @ 45-60*F. Ice may not be used as a permanent solution for cooling. Items must be maintained at 41*F or below to prevent buildup of bacteria.
- Posting of a valid license
Do not have most recent inspection report posted. Must post most recent inspection report in area easily read by the public.
- In-use utensils, between-use storage
1) Observed scoop stored in cooked noodle container, and 2 pair of tongs stored in standing water. If scoops are stored inside products then it must have a handle and the handle must be stored outside of the product. Also if utensils are stored in water, it must be either hot (135*F), cold (41*F), or in running water (dipper well). May not be stored in standing water. 2) Observed spatula in poor condition. Must not use any utensil in poor condition because it cannot be easily cleaned. Utensil was discarded at time of inspection. 3) Inside (including door seals) of Bev Air cooler on line, and pop machines in dining area both have food buildup. Must keep clean to prevent buildup of bacteria and contamination.
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10/08/2013 | Routine |
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