- 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:Foods on the warmer, grains @117, gravy @123. Items reheated to correct. Warmer adjusted to correct. Inspector will recheck at the next regular inspection
- In-use utensils, between-use storage
Observation: Scoops inside containers of foods in the cooler. (soups, rice) removed to correct
- Separation from food, equipment, utensils, linens, and single service
Observation: Bottle of pesticide spray on the prep counter. Removed to correct. Inspector explained the storage procedures for the items. Recheck at the next regular inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Interior of the reach in cooler with food residue, cheese, bread crumbs on the bottom and sides. Inspector will recheck at the next regular inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation:No test kit available. Recheck at the next regular inspection
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10/05/2015 | Regular |
- Poisonous or toxic materials used and applied
Observation: Sanitize too strong (above 200 ppm) waitress area. remixed to correct
- Duties of PIC
Observation: Several violations not corrected by today. Items were cited during regular inspection.
- Bare hand contact with ready to eat foods
Observation: Waitress staff placing lemons on cups with bare hands. Lemons discarded, waitress was instructed to place gloves on when adding ingredients to drinks. Inspector will re-check at the next regular inspection
- 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:Lettuce in the kitchen not kept cold. Item placed on an ice bath to correct. inspector will recheck at the next regular inspection
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05/11/2015 | Physical Recheck |
- Duties of PIC
Observation:Several repeated violations from risk factor's to core violations. Inspector will revised the SOP for dating at the time of re-check
- Food employees hair is effectively restrained
Observation:Kitchen employee with a long beard not wearing a beard cover
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Lid on the inside of the prep cooler (condiment cooler) with heavy food residue
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floors inside walk in cooler with residue. Trash can in the kitchen heavily soiled
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Deli meats without dates. Cooked potatoes without dates. Voluntarily discarded by the PIC
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Shrimp on a container in the walk in cooler spoiled, not dated. Discarded by the PIC.
- 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:Cut lettuce on the counter without temperature control. Lettuce placed on plates for sandwiches and burgers. PIC will place the item inside reach in cooler.
- 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:Cooling units without thermometers. Reach in coolers in the kitchen and prep coolers.
- Cleaning of cooking and baking equipment
Observation:Alto-Shaam with heavy food residue on the outside
- Air drying of equipment and utensils
Observation:Drinking cups stored wet. Inspector explained the regulation and adequate drying time/storage to dishwasher PIC
- Dressing areas and lockers
Observation:Employee's personal jackets stored on the food storage rack
- Bare hand contact with ready to eat foods
Observation:Waitress preparing a mixed drink placed orange and cherry on the glass with bare hands. Item discarded to correct.
- Physical facilities maintained in good repair
Observation: Strip of material loose above grill cook top area
- Drying mops
Observation:Mop not inverted to dry
- Outer openings are protected
Observation:Gaps around the door in dinning area
- Poisonous or toxic materials used and applied
Observation: Sanitize containers in kitchen, waitress area stronger than code requirements >200ppm. Remixed by the PIC.
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03/02/2015 | Regular |
- Storage of clean linens, single-service, and single use articles
Observation: A few boxes on the floor at the back storage area
- Outer openings are protected
Observation:Gaps around screen door in the kitchen, gaps around the door in the dinning area.
- 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: Reach in cooler without thermometer. Items will be provided to correct
- Cooling foods are stored properly
Observation: Container of cooked rice placed to cool in the walk in cooler stacked with other foods container not allowing quick cooling. item removed to correct
- Physical facilities maintained in good repair
Observation: Strip above grill and stove has come loose.
- Protecting food from environmental contamination
Observation: A piece of cooked ribs stored directly on the shelf. Meat was left out from storage container. Item discarded to correct
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09/24/2014 | Routine |
| No violation noted during this evaluation. | 03/06/2014 | Follow Up LOC |
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No employee health form agreement on records, no records for employee training on reporting symptoms and decease related to foods. Form 1b pass today to correct
- Material characteristics of non-food contact surfaces
Observation:Prep table board in poor condition.
- Returned food and re-service of food
Observation: a can of artichoke hearths severely dented, removed to correct. Corrected on site
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Cooked beef 2/2, meat loaf not dated, deli meat dated 2/24. All items voluntarily discarded to correct. Corrected on site
- Eating, drinking, or using tobacco
Observation: Employees in the kitchen drinking out of an open cup, cup was placed on the prep table. Cup was removed to correct. Inspector explain the correct way to provide drinks to during working hours to correct. Corrected at inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Beef soup, cooked roast beef, cooked noodles, cooked potatoes, all items without dates, dated today to correct. Corrected on site
- Bare hand contact with ready to eat foods
Observation: Waitress dispensing drink place lemon wedge on a cup with bare hands.Inspector explain to the pic to correct
- In-use utensils, between-use storage
Observation: scoops stored inside the soup containers. Removed to correct
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03/04/2014 | Routine |
- Bare hand contact with ready to eat foods
Employee preping lunch touch the bread and fries with bare hands. This is a repeated violation. Employee was removed from the kitchen to correct.
- Sanitization of food contact surfaces - before use and after cleaning
No sanitizer bucket in the kitchen
- Eating, drinking, or using tobacco
Waitress employee with a open can drink in the prep table. Inspector explained the correct way to have a drink while working. Drink was discarded to correct.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Food residue on the floors in the kitchen area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Several Items without dates, walk in cooler, cooked potato, potato skins, prime rib, smoked meats. Reach in cooler, chicken rolls, potatoe skins. Establishment has an SOP for dating in place, it has shown significant improvements on dating. Inspector will re-check at the next regular inspection.
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12/18/2013 | Routine |
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
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07/30/2013 | Routine |
- Outer openings are protected
Gaps under or around exterior door or windows, back door with gaps. Insects live and dead onserved in the back storage area
- Liquid food or unpackaged ice dispensing equipment
Bar area, to go containers store not upside down, Interior of the soda cup holder with residue
- Refilling returnables
Bar area, to go containers store not upside down, Interior of the soda cup holder with residue
- Foods are cooled using appropriate methods
Walk in cooler, cooked rice made today placed to cool on top of container of cooked riced made and cooled the day before, causing the rice temperatures to go up. Rice were separated and placed on the upper rack of the cooler to correct
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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07/11/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Cooked potatoes dated 3/21. Discarded to correct. Corrected at inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked potatoes and sliced turkey without dates, dated by the person in charge to correct. Corrected at isnpection
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04/04/2013 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
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03/01/2013 | Routine |
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