| No violation noted during this evaluation. | 12/07/2015 | Follow Up LOC |
- Using a handwashing sink- operation and maintenance
Observation: Hand washing sink nearest dish washer still had food debris in the basin and dirty dishware around sink. Person in charge cleaned and sanitized sink.
- 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: Ambient(49F),ranch sauce(50F), demi glaze(49F) of products stored in the reach in cooler located under the counter top where the meat slicer is stored is not able to maintain proper cold holding temperature. No perishable foods can be stored in the cooler until holding correctly. Cook on duty discarded all food items. A service call was made at time of re-check.
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11/30/2015 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the kitchen meat slicer. Employee stated the slicer was used today to cut cheese. Inspector observed dried build up on the blade and blade covers of different colors. Employee broke slicer down and cleaned and sanitized the unit.
- Food storage - preventing contamination from the premises
Observation: Containers of food stored on the floor in the walk in cooler and not stored a minimum of 6" up.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No quat sanitizer set up at time of inspection. Employees were already begun working with food at time of inspection. Employee set up new buckets quat sanitizer.
- Toilet room
receptacle, enclosed, fixtures clean
- 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: Missing hood vent filter section above the broiler grill in the kitchen.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Multiple containers of prepared food items not date marked in the kitchen coolers. Employee date marked the items.
- Common name-working containers
Observation: Multiple small spray bottles not labeled with name of contents. Employees labeled the bottles with correct contents.
- Using a handwashing sink- operation and maintenance
Observation: Food dish ware equipment stored in the both kitchen hand sink basins. Person in charge had kitchen employee remove items.
- Hand and arm jewelry prohibition
Observation: Food worker in the kitchen was wearing bracelets while preparing food. Employee removed wrist wear.
- Food employees hair is effectively restrained
Observation: Food worker in the kitchen was not wearing any kind of hair restraint. Employee put on a hat.
- 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: Ambeint(58F),cream sauce(58F) of products stored in the reach in cooler located under the counter top where the meat slicer is stored is not able to maintain proper cold holding temperature. Person in charge found that the cooler switch had been turned up, and adjusted the temperature. A maintenance call will also be made to have the cooler checked. No perishable foods can be stored in the cooler until holding correctly. Cooked caramelized onions (46F) stored on the prep line for service were not maintaining proper cold holding temperature. Person in charge had employee place onion and butter tray back into the cooler to maintain temperature control.
- In-use utensils, between-use storage
Observation: Chef knife stored between counter tops while not in use in the kitchen. Employee removed and cleaned the knife.
- Posting inspection reports
Observation: Current routine inspection report not posted at time of inspection. Person in charge posted report.
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11/17/2015 | Regular |
- Using a handwashing sink- operation and maintenance
Observation: Bus tub with dirty dishes blocking hand-washing sink. Person In Charge moved bus tub. Hand-washing sink from previous inspection was in-compliance.
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06/16/2015 | Physical Recheck |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: raw animal foods stored above, and near, ready-to-eat foods (produce) in the reach in and walk in cooler. Person in charge removed and stored all raw products correctly.
- Prohibited storage areas for clean linens, single-service, and single-use articles
Observation: Clean laundered red table napkins stored in the employee restroom.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: multiple prepared foods in multiple coolers were not labeled with date prepared. Person in charge date marked the items correctly.
- Outer openings are protected
Observation: Gap observed along the bottom of the back door. Not tight sealing.
- Single use glove use
Observation: Employee wearing single service gloves handled raw beef patties from storage to cook surface, then used same gloves to handle ready-to-eat bread/bun. Person in charge discussed violation with employee and discarded the buns.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dried debris build up on and around the blade of the large table slicer. Person in charge stated the slicer was not used today. Slicer was disassembled and cleaned.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: sanitizer concentration in kitchen too low (less than 150 ppm). Person in charge made up new buckets at the correct concentration.
- In-use utensils, between-use storage
Observation: utensils stored in container of room temperature water stored on prep line. Person in charge discarded the water.
- Foods are cooled using appropriate methods
Observation: artichoke dip prepared today and cooling in the walk in cooler was placed in a container that was inadequate to allow cooling in allowable time. Person in charge moved the dip into a large pan to spread out and allow rapid cooling.
- 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: multiple food storage coolers do not have thermometers.
- Using a handwashing sink- operation and maintenance
Observation: Dish cleaning supplies stored in hand sink by the slicer. Person in charge removed the scrub pad.
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05/27/2015 | Regular |
| No violation noted during this evaluation. | 10/31/2014 | Physical Recheck |
- Disclosure of menu items offered or served raw or undercooked
Observation: No disclosure statement posted on the menu for foods prepared to order. Add to menu.
- Sanitizers
Observation: Quat sanitizer solution in the buckets tested high, +500 ppm. PIC contacted chemical service person to come re calibrate the dispenser unit. Dispenser unit was tuned off until repaired.
- When to wash
Observation: Employees preparing food did not wash hands before putting on single service gloves. Discussed issue with person in charge who informed staff and had employees wash hands.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef stored above mashed potatoes on the speed rack in the walk in cooler. Raw ground beef stored above raw whole muscle beef on the speed rack in the walk in cooler. Employee removed items and stored correctly.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Prepared foods in the kitchen reach in coolers and the walk in cooler are not date marked correctly. Food need to be accurately date marked if held longer than 24 hours after being prepared. PIC had staff date mark food items correctly.
- Reminder statement
Observation: No reminder statement posted on the menu for foods prepared to order. Add to menu.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Chlorine and quat test strips were not available at time of inspection. Obtain both types of test strips.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dried debris build up on the kitchen food slicer. Staff were not sure when the slicer was last used. PIC had staff disassemble and clean the slicer. Debris build up blade of the table mounted can opener. Blade was cleaned by PIC.
- Outer openings are protected
Observation: Still observed a gap along the bottom of the back entrance door. Doors must be tight fitting. Repeat violation from previous inspection.
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10/20/2014 | Regular |
| No violation noted during this evaluation. | 09/16/2014 | Pre Opening |
| No violation noted during this evaluation. | 09/05/2014 | Non Illness Complaint |
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