| No violation noted during this evaluation. | 10/30/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility didn't have a certified food protection manager. REPEAT VIOLATION
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: High temp dishwashing machine, hot water temperature was between 172-175*F after 10 cycles.
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10/28/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has supervisory and management responsibility and the authority to direct ad control food preparation and service is a certified food manager. REPEAT VIIOLATION
- Utensils and pressure measuring devices maintained
Observation: Observed a cracked a measurement cup stored in kitchen dry storage. All utensils must be maintained in good condition. Replace. Correct at time of inspection.
- Cleanability of floors, walls, and ceilings
Observation: Provide caulking behind hand sink at the following sections: 1) Blue Talon 2) Dish room 3) Jeffy's Nest.
- Vended PHF/TCS foods, original container
Observation: Two large bulk storage bins (Sugar and Flour) were not labeled. Must label with common name of the food for easily identify. Corrected at time of inspection.
- Equipment location, installation, repair, and adjustment
Observation: Walk-in cooler door gasket is torn. Door gasket must be replaced. REPEAT VIOLATION
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04/01/2015 | Regular |
- 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: Potentially hazardous food (lettuce, chicken, and noodles) was stored in a hot well without mechanical refrigeration (@47*F). Facility does not have a procedure for time as a method of control. Food will be discarded at the end of the serving period. Facility must either use a mechanically cooled unit for those items or submit a procedure for time as control.
- Equipment location, installation, repair, and adjustment
Observation: Walk in cooler door gasket is torn and has been repaired with tape. REPEAT. Door gasket must be replaced.
- Air drying of equipment and utensils
Observation: Observed employee towel drying clean dishes. Must allow clean dishes to air dry without use of towels.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Dish room fans have dust buildup. Must keep clean to prevent contamination.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: PIC does not have a CFPM certificate.
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10/20/2014 | Regular |
- Food employees hair is effectively restrained
Observation: Observed employee without hair restraint preparing and serving food.
- Posting inspection reports
Observation: Most recent inspection report not posted.
- Posting of a valid license
Observation: License was not posted at time of inspection.
- Equipment location, installation, repair, and adjustment
Observation: McCall cooler #009336 (bottom right door on oven side) and walk in cooler both have torn door gaskets. Walk in cooler has tape on gasket. REPEAT.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Hood filters above oven by the walk in cooler and the fan in the dish room have dust buildup.
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04/24/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
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11/12/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Dish machine was not reaching correct temp (151*F) at time of inspection. Machine must be able to maintain 165*F plate temp for adequate sanitation. Display for final rinse temp was showing "OFF" and still pushing dishes through. May not use machine until unit can maintain 165*F plate temp. May use machine for detergent purposes, but must allow dishes to soak in sanitizer after going through the machine. Facility must call Health Dept. for an inspection to approve machine for use again.
- Material characteristics of non-food contact surfaces
Packing tape is still attached to table under steamer in Jeffy's Corner. Must remove tape to provide a smooth, easily cleanable, and nonabsorbent surface.
- Food temperature measuring devices are provided and readily accessible
Beverage coolers (dasani and powerade) do not have thermometers inside. Must have a thermometer inside all coolers that hold potentially hazardous food.
- Laundry facilities
requirement, location, and use
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11/05/2013 | Routine |
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- 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
In the employee restroom there is not a vent fan. An exhaust fan is required. Kleiman Construction will follow-up
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08/15/2013 | Routine |
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Dish machine final rinse temp gauge is not calibrated correctly
- Material characteristics of non-food contact surfaces
The following areas must be sealed to make a cleanable surface: edge of dish machine table (left side), cap on FRP wall and sealant, and FRP wall by trough drains.
- 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
No exhaust fan in employee RR
- Food storage - preventing contamination from the premises
Raise shelf on single steamer in blue talon area.
- Plumbing
materials, design, construction and installation
- Plumbing system repaired according to law
1) The following areas are not designed/installed/ or constructed properly: far left drain pipe on 3 hole sink (dish room), right basin drain lever on back 3 hole sink, angle on drain pipe opposite double steamer, and plumb steamers. 2) The following areas have leaks or are not finished: 3 hole sink faucet (dish room), 2 hole faucet, garbage disposal, sink opposite double steamer (finish).
- Cleanability of floors, walls, and ceilings
1) The following areas are not easily cleanable: escutcheon cover on eyewash station, conduit hole in floor on right side of dish machine, seal grout by 3 hole sink (by walk in), escutcheon cover on gas line (by trough drains), caulk electrical line under sink (by double steamer, ceiling in employee RR. 2) Cove base must be installed on corners of wall walk in cooler and dish room. 3) Right light in hood (Jeffy's Nest) is out.
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08/13/2013 | Routine |
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