| No violation noted during this evaluation. | 11/02/2015 | Physical Recheck |
| No violation noted during this evaluation. | 10/20/2015 | Physical Recheck |
| No violation noted during this evaluation. | 10/19/2015 | Physical Recheck |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
|
10/06/2015 | Non Illness Complaint |
- Cleaning procedure
Observation: Staff shall not just dunk hands in soapy water- use handsink and use warm running water to wash hands, Corrected
- Disclosure of menu items offered or served raw or undercooked
Observation:Note on menu which items are undercooked
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Interior of the proofer needs additional cleaning.
- Storage of clean linens, single-service, and single use articles
Observation: Store the single service items off of the floor in the back room.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean the edges of the doors on the multidoor reach-in.
- Plumbing system maintained in good repair
Observation: Repair the leak under the front handsink.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Outer openings are protected
Observation: Repair the gap under the back screen door.
|
04/01/2015 | Physical Recheck |
- Physical facilities maintained in good repair
Observation: Replace moldy caulk above sinks in waitress area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean shelving across from grill, interior of reach in cooler across from grill.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Bare hand contact with ready to eat foods
Observation:Employee touching bread with bare during slicing and also making toast.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean floors throughout establishment, especially under and around equipment.Clean portions of walls that have a build up of grease and food, replace ceiling tiles that are soiled and/or broken.
|
03/26/2015 | Physical Recheck |
- Indoor and outdoor surfaces
REINSTALL MISSING BASEBOARD. REPLACE CEILING TILES ABOVE OVEN THAT ARE FALLING DOWN.
- Eating, drinking, or using tobacco
PROVIDE A LID ON EMPLOYEE BEVERAGES IN KITCHEN AND DO NOT STORE ON FOOD CONTACT SURFACES. Corrected at time of inspection
- Cleanability of floors, walls, and ceilings
REINSTALL MISSING BASEBOARD. REPLACE CEILING TILES ABOVE OVEN THAT ARE FALLING DOWN.
- equipment food contact surfaces and utensils clean to sight and touch.
CLEAN SHELVING ACROSS FROM GRILL
- Toilet room
receptacle, enclosed, fixtures clean
- Maintaining premises free of litter and unnecessary equipment
CLEAN BACK ROOM AND SEPARATE FOOD ITEMS FROM NON FOOD ITEMS.
|
03/10/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Clean large accumulation of food, dirt and grease from below grill, shelves across from grill and from inside cabinets in waitress area. Repair wall around steam table and around pass thru window where there is a hole in the wall.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean floor throughout entire establishment.
|
09/15/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
12/13/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Clean lower shelves, sides of equipment in grill area, rack breading is on, --Clean interior of small grill reach-in - especially around gaskets, interior of proofers, ice machine and ice scoop, and donut glazing rack and equipment under back slicer.
- Cleanability of floors, walls, and ceilings
Clean floor under fryers and under grill line.
- Roasts held at a temperature of 130°F or above
The small grill reach-in is holding cut tomatoes and cheese at 62Fon the top area and the interior ham and cheese is 52F - shall be 41F or below. All potentially hazardous foods are being transferred to another unit. Corrected at time of inspection
- Hand drying provided
Paper towels are needed at back handsink. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
Thermometer is needed in grill reach-in.
- Separation from food, equipment, utensils, linens, and single service
Do not place toxic spray bottles on top of ice machine. Corrected at time of inspection
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
In back reach-in do not store the raw chicken over the raw ground meats and raw ground meats found over raw whole cuts . In grill area store raw ground meat below ready-to-eat foods. Store raw chicken on the bottom, raw ground meats above that and raw whole cuts over that to protect to prevent against possible cross contamination. Corrected at time of inspection
- Disclosure of menu items offered or served raw or undercooked
Asterisk those items on the menu that apply to the consumer advisory.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean filters in hood.
|
07/19/2013 | Routine |
| No violation noted during this evaluation. | 07/12/2013 | Routine |
| No violation noted during this evaluation. | 06/03/2013 | Routine |
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