- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Eggs were stored above cooked food in walk-in cooler. Food must be stored by the cook temperature. Higher cook temp times must be stored on the lower shelf. Corrected at time of inspection.
- Food temperature measuring devices are provided and readily accessible
Observation: Didn't have a thermometer in the following coolers: 1)Salad prep cooler 2)Pizza prep cooler(REPEAT VIOLATION)Must provide a thermometer to ensure adequate temperature is maintained.
- Sanitization methods - hot water, chemical
Observation: QA sanitizer at front bar area was tested weak. Replace sanitizer solution daily. QA sanitizer concentration must be maintained between 200-400ppm.
- When to wash
Observation: Food employee didn't wash hands before putting on a new pair gloves. Ensure to wash hands before putting on gloves when handling food. Dirty hands may contaminate gloves if not washed.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not maintained in sanitizer between use. Wiping cloths must be maintain in sanitizer when not immediately use. REPEAT VIOLATION
- Posting inspection reports
Observation: The facility didn't post most recent inspection report. Must post in are viewable to the public.
- Package integrity
Observation: Found several dented can in can storage area. Do not use any can that is dented on top, bottom, or side seals. Also any can that cannot sit level on shelf without wobbling. Put all return items in a designated area. Corrected at time of inspection. REPEAT VIOLATION
- In-use utensils, between-use storage
Observation: Bowl being used as scoop in sugar bucket. Must use utensil with handle stored outside of food and keep inverted to prevent contamination. REPEAT VIOLATION
- 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: Prep cooler cross from stove was unplugged. All food internal temperature in the cooler were around 57*F. Discarded all potentially hazardous food. Corrected at time of inspection.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Ventilation in Men's restroom is not working properly. Must provide ventilation in restroom to keep room free odors. REPEAT VIOLATION
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Heavy food debris and grease buildup: 1. Top of the outside of dish machine, 2. Floor underneath large equipment at wok area. Clean more frequently.
- Outer openings are protected
Observation: Light is showing through back door. All entries must be protected from the entry of bugs or rodents. Suggest applying weather stripping as needed. REPEAT VIOLATION
- Designated areas for employees
use of designated areas by employees
- Bare hand contact with ready to eat foods
Observation: Employee was not wearing gloves on when putting chili pepper into condiment containers. Must wash hand then wear gloves to handle ready to eat food.
- Food storage - preventing contamination from the premises
Observation: Several boxes of food were stored on the floor in walk-in freezer. Food must be stored 6" off the floor the prevent contamination. REPEAT VIOLATION
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The inside of microwave above salad prep table has food debris buildup. Clean as needed.
- Handwashing signage
Observation: No handwashing sign on the following hand sinks: 1) Kitchen 2) Men's restroom. Every hand sink to be sued by employee must has sign posted reminding employees to wash their hands.
- Food storage containers identified with common name of food
Observation: A large bulk storage bin which is holding sugar was not labeled. Containers holding food which could be mistaken for other foods must be identified with the common name of the food. Corrected at time of inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: All dessert in Pepsi cooler were not date marked. Must date mark all ready to eat food if not used within 24 hours after opened or preparation.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation: Unable to read data plate on dish machine. Every dish machine must have a date plate indicating operational requirements. REPEAT VIOLATION
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has supervisory and management responsibility and the authority to direct ad control food preparation and service is a certified food manager.
- Equipment location, installation, repair, and adjustment
Observation: Gasket on Sandwich prep cooler is torn. REPEAT VIOLATION. Replace as needed.
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12/01/2014 | Regular |
- Equipment location, installation, repair, and adjustment
Observation: Gasket is torn on small prep cooler nearby office. Replace as needed.
- Plumbing system repaired according to law
Observation: Urinal is not functioning to flush. Called for service.
- Package integrity
Observation: Found a dented can in can storage area. The can food must be in good condition and protect the integrity of the contents, so that the food is not exposed to adulteration on potential contaminants. Correct at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1)Several powder buckets have food buildup. Must clean more frequently to prevent contamination. 2)Can opener has dust buildup. Clean as needed. Correct at time of inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not maintained in sanitizer between use. Wiping cloths must be maintain in sanitizer when not immediately use.
- Outer openings are protected
Observation: Light is showing through back door. All entries must be protected from the entry of bugs or rodents. Suggest applying weather stripping as needed. REPEAT VIOLATION.
- Cleanability of floors, walls, and ceilings
Observation: Water damaged on ceiling tiles in kitchen. Replace as needed.
- Designated areas for employees
use of designated areas by employees
- Storage of clean equipment and utensils
Observation: Several single service items were stored on the floor in storage. Truck came in this morning. Must put single service items on the shelf as soon as possible.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation:Ventilation in Men's restroom is not working properly. Must provide ventilation in restroom to keep room free odors. REPEAT VIOLATION
- Sanitization methods - hot water, chemical
Observation: 1)Be using soapy water to instead sanitizer in kitchen. Must use QA sanitizer to clean food contact surfaces to prevent food borne illness. Correct at time of inspection. 2) sanitizer was tested lower than 200ppm at front. QA sanitizer must be between 200 to 400ppm. Replace more frequently.
- Food storage - preventing contamination from the premises
Observation: Food boxes were stored on the floor in walk-in freezer. Food must be stored 6" off the floor to prevent contamination.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation: Unable to read data plate on dish machine. Every dish machine must have a data plate indicating operational requirements. REPEAT VIOLATION.
- Toilet room
receptacle, enclosed, fixtures clean
- In-use utensils, between-use storage
Observation: Bowl being used as scoop. Must use utensil with handle stored outside of food and keep inverted to prevent contamination. Correct at time of inspection.
- Food temperature measuring devices are provided and readily accessible
Observation: Didn't have a thermometer in small prep cooler near by office. Must provide a thermometer to ensure adequate temperature is maintained.
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04/16/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
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10/14/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed several containers of deli meat and opened gallon milk not date marked. Must date marke all potnetially hazardous food if not used within 24hrs after opened or preparation. Have 7 days from date marked to use or discard.
- Foods are cooled using appropriate methods
Cook reported spaghetti sauces cooling in large plastic bucket in walk-in freezer for one hour and put back to walk-in cooler. The bucket is large and deep, must have ice bath to help to cooling food from 135*F to 70*F in 2 hours, and from 70*F to 41*F in 4 hours.
- Sanitization of food contact surfaces - before use and after cleaning
Using QA sanitizer for food contact surfaces in kitchen. Used Simple Green chemical as table cleaning at front. Must use QA or Chlorine sanitizer to spray counter tops and other food contact surfaces to prevent food borne illness. Sanitizer is the most effective way to ensure surface are clean. Replace to QA sanitizer during the inspection. Corrected at time of inspection
- Food storage - preventing contamination from the premises
All racks in walk-in cooler has adjust least 6" off the floor. Observed several boxes of food were stored on the floor in walk-in cooler. Food must be 6" off the floor to prevent contamination.
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10/04/2013 | Routine |
- Backflow protection
air gap, device standard, when required
- Laundry facilities
requirement, location, and use
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Has one wood spoon in kitchen. No wood is allowed to use. Discard. Corrected at time of inspection
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
1) Ventilation in Men's restroom is not working properly. Must provide ventilation in restroom to keep room free of odors. 2) Several vents in both kitchen and dinning area have dust buildup. Clean.
- Light bulbs, protective shielding
One of the light bulbs in walk-in cooler was not shielded. Light bulbs must be shielded or shatter-resistant in area where there is exposed food.
- Outer openings are protected
Light is showing hrough back door. All entries must be protected from the entry of bugs or rodents. Suggest applying weather stripping as needed. REPEAT VIOLATION.
- Eating, drinking, or using tobacco
Employee beverage cup has no lid. Food employee must drink from a closed beverage container to prevent contamination. Corrected at time of inspection
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
1) Ventilation in Men's restroom is not working properly. Must provide ventilation in restroom to keep room free of odors. 2) Several vents in both kitchen and dinning area have dust buildup. Clean.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Unable to read data plate on dish machine. Every dish machine must have a data plate indicating operational requirements. Provide data plate. REPEAT VIOLATION.
- Handwashing signage
Handwashing sign not posted in men's restroom. Every hand sink to be used by employees must has sign posted reminding employees to wash hands.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Two bottles of milk were not date marked in Pepsi reach-in cooler at bar area. Must date mark all ready to eat foods if not used within 24hrs after opened or preparation. Have 7 days from date marked to use or discard.
- Sanitization of food contact surfaces - before use and after cleaning
The concentration of sanitizer for dish machine was tested below 10 ppm. The dish machine is a low temp machine with chlorine sanitizer. Chlorine sanitizer shold be between 50 -100 ppm. Called for service. May not use dish machine until it can dispense sanitizer at correct concentration.
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08/06/2013 | Routine |
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