- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: There is no Certified Food Protection Manager with management and supervisory responsibility employed by the establishment. The owner has agreed to re-take the exam before March 31, 2016.
- Protecting food from environmental contamination
Observation: There was a bag of onions stored in an old raw beef box---This violation was corrected by placing the onions in a plastic tub.
- Physical facilities maintained in good repair
Observation: The roof is leaking based on observation from the previous inspection. Awaiting warm weather to repair.
- When to wash
Observation: A food worker went from touching raw meat with his hands to touching the flour scoop without washing his hands---Corrected during this inspection by educating the employee to wash hands at the hand washing sink after touching raw meat, before touching other food, utensils or equipment.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: There was a large round pan to large for the dish machine used for preparing raw meat that was only washed--Corrected during the inspection through educating the food worker that large pans that don't fit in the dish washer need to be manually 1) washed, 2) rinsed, 3) sanitized.
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01/14/2016 | Regular |
- Eating, drinking, or using tobacco
Observation: A food worker had an open beverage in the food preparation area. This violation was corrected during the inspection.
- Physical facilities maintained in good repair
Observation: There is water dripping from the ceiling near the large exhaust hood.
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09/24/2015 | Regular |
- Outer openings are protected
Observation: There is gap between the screen doors near the bottom of the doors.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The sanitizer concentration level for the dish machine was too low---The sanitizer bucket was changed at the time of this inspection and the machine was re-tested at the correct level.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: The thermometer in the three door glass front cooler is broken.
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05/19/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The fan cover and ceiling in the walk-in cooler are dusty.
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01/08/2015 | Regular |
| No violation noted during this evaluation. | 08/14/2014 | Routine |
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: The stem thermometer was about 18 F off---The thermometer was calibrated at the time of this inspection. There was a discussion with the owners to regularly calibrate the thermometer.
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01/30/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Manual warewashing equipment, hot water sanitizing temperatures
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08/13/2013 | Routine |
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