- 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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11/24/2015 | Physical Recheck |
- Food storage containers identified with common name of food
Observation: in-use containers of ingredients must be accurately labeled with the common name of food contents. Corrected while onsite.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: at least one thin-probe tip-sensitive digital thermometer is needed on the cook like.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: at the time of inspection there is not a manager with supervisory responsibilities that has successfully completed a certified food protection manager course.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: initially, many cooked plant foods and meats were not datemarked. Prep dates were all known to be within the past couple days and foods were datemarked while onsite.
- 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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09/21/2015 | Regular |
| No violation noted during this evaluation. | 03/18/2015 | Physical Recheck |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Shrimp thawing at room temperature. Was previously in a bucket of water. Shrimp was being prepared at time of 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: Kitchen make line holding cold food at 50*.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No datemarking system in place for cooked foods.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs stored over cilantro in cooler.
- Single-service and single-use articles are constructed of materials that do not impart colors, odors, or tastes to food and are clean
Observation: Chips are covered with a black garbage bag.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No thermometer available to check food cooking and holding temperatures.
- Bare hand contact with ready to eat foods
Observation: Kitchen employee handled tomato and lettuce with bare hands. Gloves were put on during inspection.
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu items served raw or undercooked are not identified on the menu.
- Shellstock, maintaining identification
Observation: No shellstock tags were available at time of inspection.
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02/19/2015 | Regular |
| No violation noted during this evaluation. | 01/09/2015 | Pre Opening |
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