| No violation noted during this evaluation. | 02/16/2016 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Frozen beef was thawing in prep sink. Person in Charge arranged beef so running water could continuously contact beef.
- Hand drying provided
Observation: No paper towels provided at hand sink in warewashing room. Person in Charge restocked paper towels.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips available at time of inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Debris build up on floors under tables in the kitchen and dish room. Spillage observed on floors and walls behind coolers Ceiling air vent in the dish room has dust build up.
- Variance obtained for specialized processing methods
Observation: Multiple jars of pickled goods for retail sale in front display case. Person in Charge stated eggplants and cucumbers were pickled in house with a properly approved variance and HACCP plan. Person in Charge removed all in house pickled items from premises. A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY as specified in § 8-103.10 and under § 8-103.11 before: Pf (C) Using FOOD ADDITIVES or adding components such as vinegar: Pf (1) As a method of FOOD preservation rather than as a method of flavor enhancement, Pf or (2) To render a FOOD so that it is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL OF SAFETY FOOD)
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Safe, unadulterated, honestly presented
Observation: Grape leaves in Coke Cola cooler in kitchen were not safe and unadulterated. Person in Charge discarded grape leaves.
- When to wash
Observation: Employees were seen not washing hands before putting on new single-use gloves. Person in Charge educated employees on when to wash hands.
- Sanitizers
Observation: Chlorine sanitizer solution tested high >400ppm. Person in Charge had employee dump entire bucket out and make a new solution to proper concentration.
- Plumbing system maintained in good repair
Observation: P-trap under prep sink in warewashing area was leaking.
|
01/12/2016 | Regular |
| No violation noted during this evaluation. | 04/09/2015 | Non Illness Complaint |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Ceiling air vent in the dish room has dust build up.
|
02/10/2015 | Physical Recheck |
- 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 reporting agreement available onsite.
- Established procedures for responding to vomiting and diarrheal events
Observation: No bodily fluids clean up procedure available onsite.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Debris build up on floors under tables in the kitchen and dish room. Walls in the kitchen and in the dish room have food spatter and need to be cleaned. Ceiling air vent in the dish room has dust build up. Debris spillage inside the bottom of the Victory reach in cooler by the restrooms.
- Sanitization methods - hot water, chemical
Observation: Low temp chlorine dish machine was testing low, 0 ppm. Employee contacted EMS servicing company at time of inspection. Service tech was not able to arrive onsite until after inspection. Dish machine was shut down. and Kitchen will use large bus tubs temporarily until the dish machine is repaired today.
- Service sink required
Observation: Mop sink in closet is full of establishment supplies and not accessible.
- Using a handwashing sink- operation and maintenance
Observation: Hand washing sink in the dish room was covered with dish pan lids. Employee removed all pan lids.
- 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: Roaster chickens(119F) in the hot box were not held at required temperatures. The hot box was unplugged. Employee reheated the chickens in the microwave then placed back into the hot box that was turned back on.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No chlorine sanitizer set up at time of inspection. Employee mixed up a new sanitizer bucket at the correct concentration.
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01/30/2015 | Regular |
| No violation noted during this evaluation. | 03/06/2014 | Follow Up LOC |
- Storage of clean equipment and utensils
Observation: Debris build up on unused kitchen equipment stored under prep tables.
- 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: Cooked lamb shank 61 degrees, cooked chicken 54 degrees, cooked rice 55 degrees in the reach in cooler by the rotisserie oven. Lower part of cooler was not holding required temperature of 41 degrees and below. Upper area of cooler is working correctly. All food items discarded by employee. Owner called cooler repair company at time of inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Debris build up on floor around and under prep tables and kitchen equipment.
- Hand drying provided
Observation: No paper towels available at the handsink by the dish machine.
|
02/26/2014 | Routine |
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