| No violation noted during this evaluation. | 12/14/2015 | Physical Recheck |
- Physical facilities maintained in good repair
Observation: Pipe inside the ceiling between the dish machine and the basement has broken and water is dripping through the ceiling into the basement and pooling on the floor. Drain line needs to be repaired. Walls and floors around the corner of the basement by the grease trap need to be thoroughly cleaned due to grease mixing with the water.
- In-use utensils, between-use storage
Observation: Bowls with no handles stored inside several pans of food in the walk in cooler. Removed by employee.
- Food employees hair is effectively restrained
Observation: Food workers and dish washer were not wearing any kind of hair restraint at time of inspection. Employees put on hats.
- Food storage containers identified with common name of food
Observation: Squeeze bottles containing sauces in the kitchen coolers were not labeled with common name. Employee labeled the bottles.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No chlorine sanitizer bucket set up at time of inspection. Employee set up a new bucket at the correct concentration.
- Eating, drinking, or using tobacco
Observation: Employee drinks with no lids stored throughout the kitchen. Employees discarded drinks.
- Using a handwashing sink- operation and maintenance
Observation: Pans stored in the kitchen hand washing sink at time of inspection. Employees removed the pans from the hand sink. Hands are for the use of hand washing only.
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12/03/2015 | Regular |
| No violation noted during this evaluation. | 06/23/2015 | Physical Recheck |
- 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: Chicken Tandori (122F, 102F) are not maintained at proper temperature. Chicken Tandori discarded by the employee.
- Sanitizers
Observation: Chlorine solution concentration too high (200 ppm). Employee diluted batch and verified proper concentration.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Multiple containers of onion sauce (52F, 49F) made 6/15/15 were not cooled down correctly. Onion sauce was discarded by employee.
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06/16/2015 | Physical Recheck |
- 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: Chicken vindalu (106F) and chicken tandori (114F) on the buffet were not maintained at correct hot holding temperatures. Employee removed the items and re-heated them correctly.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Two large 5 gallon containers of onion sauce(58F,60F) made 5/26/15 were not cooled down correctly. Sauces were discarded by employees.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Chlorine sanitizer solution tested low, 0 ppm. Employee made a new batch at the correct concentration.
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05/27/2015 | Regular |
| No violation noted during this evaluation. | 11/24/2014 | Physical Recheck |
- 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 walk in cooler are not all date marked correctly. Employee mark the food items correctly.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting knife with debris build up on the blade was stored between the crack of a prep table and a prep cooler. Employee removed the knife to be cleaned and stored correctly.
- Handwashing signage
Observation: No hand washing reminder sign posted at the kitchen hand sink and the women's restroom. Post signs.
- Established procedures for responding to vomiting and diarrheal events
Observation: No verifiable Noro Bodily Fluids clean up procedure available. Create.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No sanitizezr solution set up at time of inspection. Employee mixed up a new solution of chlorine sanitizer at the correct concentration of 50-100 ppm.
- Foods are cooled using appropriate methods
Observation: Observed recently cooked sauces stored in full 5 gallon buckets stored cooling on the floor in the kitchen. Employee poured the sauces into steam table pans to spread out the liquid for rapid cooling. The sauces were then placed into the cooler.
- Using a handwashing sink- operation and maintenance
Observation: Dirty bowls stored in the hand washing sink basin in the kitchen. Employee removed the bowls.
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11/14/2014 | Physical Recheck |
| No violation noted during this evaluation. | 11/05/2014 | Non Illness Complaint |
- 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 verifiable Employee Health/Sick policy available. Inspector left copies of a health policy.
- Handwashing signage
Observation: No hand washing reminder sign posted in the women's restroom. No hand washing reminder sign posted in at the kitchen hand washing sink. Inspector left new signs.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Debris build up on the floors under rack by the back door. Food spatter on wall coatings on parts of the kitchen and walk in cooler walls needs to be cleaned. Inside of the Turbo Air cooler in the kitchen has build up in the bottom and needs to be cleaned out.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified manager available with CFPM certification. Owner stated they will take a course.
- 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/containers in the walk in cooler did not all have current date marks. PIC marked containers missing date marks.
- Equipment location, installation, repair, and adjustment
Observation:Wood cabinet below the two bay sink in the kitchen is in disrepair. The wood is breaking down and causing the doors and self inside to be nonfunctional.
- Sanitization of food contact surfaces - before use and after cleaning
Observation:No chlorine sanitizer set up in the kitchen at time of inspection while food was being prepared. PIC mixed up a new solution at the correct concentration.
- Eating, drinking, or using tobacco
Observation: Employee water cup with no lid stored in the kitchen prep area. PIC removed the glass.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting knife with debris build up on the blade stored in opening between the prep table and the Turbo Air cooler. PIC removed the knife to be cleaned and discussed with cook to store the knife in a utensil container.
- Established procedures for responding to vomiting and diarrheal events
Observation: No bodily fluids Noro clean up procedure created for establishment. Inspector left example copies with PIC.
- Bare hand contact with ready to eat foods
Observation: Server cutting and handling lettuce for the buffet was not wearing gloves. Discussed violation with employee. The lettuce was discarded and new lettuce was cut while wearing gloves.
- Using a handwashing sink- operation and maintenance
Observation: Dirty cooking pots stored in the hand washing sink basin. PIC removed the pots and moved them to the dish room.
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11/05/2014 | Regular |
- Service sink required
Observation: Mop sink in the dish room has been covered up and the hot and cold faucets covered with tape. Mop sink needs to be in good repair and accessible.
- Physical facilities maintained in good repair
Observation: Ceiling in the dish room is in disrepair and not smooth, durable, and easily cleanable. The tile floor in the dish room is in disrepair. Tiles move when stepped on. Floor and ceiling need to be in good repair, and smooth durable and easily cleanable.
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06/10/2014 | Physical Recheck |
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine test strips available to test the sanitizer concentration.
- Using a handwashing sink- operation and maintenance
Observation: Food pan stored in the kitchen hand sink. Removed.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- 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: Raw chicken sitting in a pan on the back door shelf(61F). Employee stated it was set out last night to thaw. Discarded. Raw goat roast sitting open in the front reach in freezer(63F). Employee stated it was set out last night to thaw and then placed into the freezer at time of inspection. Discarded.
- Food temperature measuring devices are provided and readily accessible
Observation: No food probe thermometer available in the kitchen.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No chlorine sanitizer solution set up in the kitchen while employee were preparing food. Corrected.
- In-use utensils, between-use storage
Observation: Bowls with no handles stored inside the rice warmer and several pans of food in the walk in cooler. Removed by employee.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Two containers of prepared foods in the walk in cooler had date marks past the 7 day shelf holding requirement. Discarded.
- Service sink required
Observation: Mop sink in the dish room has been covered up and the hot and cold water facets covered with tape. Mop sink needs to be in good repair and accessible.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several knives stored between the prep cooler and the counter top had dried food debris build up on the blades. Knives were cleaned. Debris build up on the inside of the ice machine. Cleaned by employee.
- Hand drying provided
Observation: No paper towels available at kitchen hand sink. Corrected.
- Physical facilities maintained in good repair
Observation: Ceiling in the dish room is in disrepair and not smooth, durable and easily cleanable. The tile floor in the dish room is in disrepair. Tiles move when stepped on. Floor and ceiling need to be in good repair, and smooth durable and easily cleanable.
- Material characteristics of non-food contact surfaces
Observation: Some utensils used for cooking have duct tape wrapped around the handles. Tape needs to be removed or utensils replaced.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Bucket of raw chicken stored above a pan of cooked chicken in the walk in cooler. Meat storage corrected.
- Identifying information-original container
Observation: Two chemical spray bottles in the dish area were not labeled with name of contents. Corrected.
- Toilet room
receptacle, enclosed, fixtures clean
- Food employees hair is effectively restrained
Observation: Kitchen staff preparing food was not wearing a hair restraint while working with food. Corrected.
- Eating, drinking, or using tobacco
Observation: Employee water in the kitchen with no lid. Discarded.
- Linens- cleaning and storage
Observation: Dirty towels stored by back door on the floor. Employee put them into a dirty towel bag.
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05/23/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
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06/10/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Observec cardboard used to line shelving above the two-compartment sink in kitchen. Observed items such as the rice cooker, microwave, and exterior of the fryer/oven had residue build up. --Observed knives with food residue stored stored in between prep table and refrigeration unit. Person removed knives to be cleaned. Corrected at time of inspection. Observed back interior wall of ice machine with residue build up.
- Using a handwashing sink- operation and maintenance
Observed hand sink had a pan with utensils stored inide pan. Observed paper towels were not accessible. Corrected at time of inspection.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed ventilation filters had grease residue build up.
- Food employees hair is effectively restrained
Observed food employees in kitchen did not have a hair restriant. Corrected at time of inspection.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Material characteristics of non-food contact surfaces
Observec cardboard used to line shelving above the two-compartment sink in kitchen. Observed items such as the rice cooker, microwave, and exterior of the fryer/oven had residue build up.
- Roasts held at a temperature of 130°F or above
Observed Wholesome Farms heave cream at a temperature of 90*F. Person in charge stated cream was warmed at 10AM. Person in charge removed cream to be hot held 135*F or above on the stove. Corrected at time of inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed food product and residue build up under equipment in the kitchen. Observed wall behind kitchen 2-compartment sink and hand sink had residue and flood splatter on the wall.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observed hair on food product in the kitchen. Person in charge voluntarily discarded the product on this day. Corrected at time of inspection.
- Foods are cooled using appropriate methods
Observed chicken set out to cool and observed chicken was placed in walk in cooler covered. Observed condensation build up on the container of chicken. Person in charge removed clear wrap.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed various cooked items such as chicken prepared the day prior to inspection that did not have a date mark.
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05/30/2013 | Routine |
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