- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floors under some of kitchen equipment is soiled.
- 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: The large prep cooler was 55 F to 60 F. This was corrected during the inspection by discarding perishable items.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The current Certified Food Protection Manager no longer has management and supervisory responsibility---The new manager's certification has lapsed and he is planning on re-certifying soon.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The knife storage bucket is soiled.
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10/06/2015 | Regular |
| No violation noted during this evaluation. | 06/03/2015 | Regular |
| No violation noted during this evaluation. | 01/13/2015 | Regular |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Multiple prepared, perishable food items were outdated in the walk-in cooler---This violation was corrected on-site by discarding outdated products.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The lower shelf of the stainless steel prep table is soiled.
- Bare hand contact with ready to eat foods
Observation: A food worker touched a bun with bare hands---Corrected on-site through discussion with the food worker.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floor under the cooking equipment is heavily soiled.
- Reminder statement
Observation: The reminder statement on the dinner menu used outdated language. One disclosure/reminder statement on the lunch menu was correct
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Multiple prepared, perishable food items were not date marked in the walk-in cooler.
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09/05/2014 | Routine |
- Common name-working containers
Observation: There were a few chemical spray bottles that were not labeled---Corrected-on-site by labeling the bottles.
- Reminder statement
Observation: The reminder statement in the menu has outdated language.
- Disclosure of menu items offered or served raw or undercooked
Observation: There was no disclosure of the menu items offered or served raw or undercooked on the main menu or breakfast menu.
- 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: The soup in the large bucket in the walk-in cooler was 47 F after about 16 hours of cooling---Repeat violation---The violation was corrected-on-site by discarding the product.
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03/06/2014 | Routine |
- Disclosure of menu items offered or served raw or undercooked
THERE IS NO CONSUMER ADVISORY ON THE MENU(S)
- 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
THE BUCKET OF AU JUS FROM YESTERDAY WAS 43 F TO 45 F.
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10/10/2013 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
THERE WERE NO CHLORINE TEST PAPERS FOR CHECKING THE DISH MACHINE.
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06/06/2013 | Routine |
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