| No violation noted during this evaluation. | 09/16/2014 | Illness Complaint |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ONE LIVE ADULT ROACH WAS SEEN ON A SWINGING DOOR AT NORTH END OF THE SERVER'S STATION. ONE CUSTOMER TALKED TO INSPECTOR AND CLAIMED TO HAVE SEEN ANOTHER LIVE ROACH ON A CHILD'S CHAIR AT THEIR TABLE A FEW MINUTES BEFORE -- ALSO IN NORTH DINING AREA.HAD PHONE CONVERSATION WITH PEST CONTROL SERVICE (MAHAGONY FLATS) WHO STATED HE WOULD FOLLOW UP IN A COUPLE DAYS OR SO. HE TREATED (FOGGED) ABOUT ONE WEEK AGO.A ROUTINE INSPECTION WAS ALSO DONE AT THIS TIME.
Location: Wait staff area
|
09/16/2014 | Non-Illness Complaint Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP AND LOWER COOLER AREA BOTH MEASURED 56 DEGREES. MOVE ALL POTENTIALLY HAZARDOUS FOODS TO THE WALK--IN COOLER UNTIL THE PREP. COOLER CAN MAINTAIN 41 F OR LESS.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN BEHIND THE PREP. TOP COOLER PANS AT THE BREAD STATION.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN ONE WALK--IN COOLER SHELF --- ON RIGHT -- HAND SIDE OF THE COOLER.2) CLEAN GREASE FROM INSIDE THE LOWER PART OF THE FRYER IN BREAD STATION AREA.
Location: Walk-in cooler
|
09/16/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP AND LOWER COOLER AREA BOTH MEASURED 56 DEGREES. MOVE ALL POTENTIALLY HAZARDOUS FOODS TO THE WALK--IN COOLER UNTIL THE PREP. COOLER CAN MAINTAIN 41 F OR LESS.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN BEHIND THE PREP. TOP COOLER PANS AT THE BREAD STATION.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN ONE WALK--IN COOLER SHELF --- ON RIGHT -- HAND SIDE OF THE COOLER.2) CLEAN GREASE FROM INSIDE THE LOWER PART OF THE FRYER IN BREAD STATION AREA.
Location: Walk-in cooler
|
09/09/2014 | Routine |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ONE LIVE ADULT ROACH WAS SEEN ON A SWINGING DOOR AT NORTH END OF THE SERVER'S STATION. ONE CUSTOMER TALKED TO INSPECTOR AND CLAIMED TO HAVE SEEN ANOTHER LIVE ROACH ON A CHILD'S CHAIR AT THEIR TABLE A FEW MINUTES BEFORE -- ALSO IN NORTH DINING AREA.HAD PHONE CONVERSATION WITH PEST CONTROL SERVICE (MAHAGONY FLATS) WHO STATED HE WOULD FOLLOW UP IN A COUPLE DAYS OR SO. HE TREATED (FOGGED) ABOUT ONE WEEK AGO.A ROUTINE INSPECTION WAS ALSO DONE AT THIS TIME.
Location: Wait staff area
|
09/09/2014 | Non-Illness Complaint |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN MORE THOROUGHLY (AND SANITIZE) THE CUTTING BOARD ON THE PREP. CDOOLER.
Location: Cook line
Equipment: Prep Top Cooler
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: MEN'S AND WOMEN'S RESTROOM HOT WATER NOT PRESENT. RESET THE WATER HEATER OR REPAIR/REPLACE HEATER IF NECESSARY.
Location: Restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE 2--BAY SINK COLD FAUCET DRIPS SLOWLY AND GETS TURNED OFF, THEREFORE, REPAIR BY INSTALLING A NEW WASHER IN FAUCET.
Location: Kitchen (back)
Equipment: 2-bay
|
03/11/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN MORE THOROUGHLY (AND SANITIZE) THE CUTTING BOARD ON THE PREP. CDOOLER.
Location: Cook line
Equipment: Prep Top Cooler
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: MEN'S AND WOMEN'S RESTROOM HOT WATER NOT PRESENT. RESET THE WATER HEATER OR REPAIR/REPLACE HEATER IF NECESSARY.
Location: Restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE 2--BAY SINK COLD FAUCET DRIPS SLOWLY AND GETS TURNED OFF, THEREFORE, REPAIR BY INSTALLING A NEW WASHER IN FAUCET.
Location: Kitchen (back)
Equipment: 2-bay
|
03/05/2014 | Routine |
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: A COUPLE BULK CONTAINER SCOOPS HAD TO BE CLEANED AND SANITIZED. -- OK'D.
- Thermometer accuracy (corrected on site)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.ONE THERMOMETER IN A PREP. COOLER HAD TO BE CALIBRATED. -- CORRECTED -- OK.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: REAR DOOR WAS OPEN FOR VENTILLATION, HOWEVER, FLIES CAN AND DO ENTER THE KITCHEN. KEEP THE DOOR CLOSED UNTIL AFTER FLIE SEASON (AROUND MID-OCTOBER).
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: A COUPLE BULK CONTAINER LIDS HAD TO BE CLEANED. -- OK'D.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE FRONT SERVER'S HAND SINK HOT FAUCET.
Equipment: Hand sink
|
09/16/2013 | Routine |
| No violation noted during this evaluation. | 07/11/2013 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE CUT MELON (CANTALOPE) MEASURED AROUND 55 F --- KEEP MORE ICE UNDER PAN TO KEEP MELON 41 F OR LESS.
Location: Buffet
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: THE FINAL RINSE TEMP. MEASURED 140 TO 145 DEGREES. REPAIR OR ADJUST BOOSTER HEATER TO MAINTAIN AT LEAST 160 F AT DISH LEVEL.4/5 -- A SERVICE TECH IS TO COME OUT TO REPAIR MACHINE.ON MON. 4/8.4/9/13 -- A REPAIR TECH. IS WORKING ON THE MACHINE AT THIS TIME.
Location: Dish machine area
Equipment: Dishmachine
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN FLOOR UNDER THE FRYER, LEFT OF THE BREAD OVEN).
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.KEEP A THERMOMETER VISIBLE IN THE MAIN PREP. COOLER.
Location: Cook line
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FAUCET HANDLES OF THE 3--BAY SINK AND SPRAY ARM HANDLE.
Location: Three bay area
|
04/09/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE CUT MELON (CANTALOPE) MEASURED AROUND 55 F --- KEEP MORE ICE UNDER PAN TO KEEP MELON 41 F OR LESS.
Location: Buffet
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: THE FINAL RINSE TEMP. MEASURED 140 TO 145 DEGREES. REPAIR OR ADJUST BOOSTER HEATER TO MAINTAIN AT LEAST 160 F AT DISH LEVEL.4/5 -- A SERVICE TECH IS TO COME OUT TO REPAIR MACHINE.ON MON. 4/8.
Location: Dish machine area
Equipment: Dishmachine
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN FLOOR UNDER THE FRYER, LEFT OF THE BREAD OVEN).
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.KEEP A THERMOMETER VISIBLE IN THE MAIN PREP. COOLER.
Location: Cook line
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FAUCET HANDLES OF THE 3--BAY SINK AND SPRAY ARM HANDLE.
Location: Three bay area
|
04/05/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE CUT MELON (CANTALOPE) MEASURED AROUND 55 F --- KEEP MORE ICE UNDER PAN TO KEEP MELON 41 F OR LESS.
Location: Buffet
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: THE FINAL RINSE TEMP. MEASURED 140 TO 145 DEGREES. REPAIR OR ADJUST BOOSTER HEATER TO MAINTAIN AT LEAST 160 F AT DISH LEVEL.
Location: Dish machine area
Equipment: Dishmachine
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN FLOOR UNDER THE FRYER, LEFT OF THE BREAD OVEN).
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.KEEP A THERMOMETER VISIBLE IN THE MAIN PREP. COOLER.
Location: Cook line
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FAUCET HANDLES OF THE 3--BAY SINK AND SPRAY ARM HANDLE.
Location: Three bay area
|
04/01/2013 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: TWO PANS OF RICE ON BUFFET MEASURED AROUND 125 DEGREES --- HOLD AT 135 F+. CHECK/MONITOR BUFFET FOOD TEMPS. -- INCLUDING RICE -- ROUTINELY WITH A PROBE THERMOMETER.
Location: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN A GRAY PLASTIC TUB AND LID ON PREP. TABLE SHELF IN THE DOUGH PREP./COOK--LINE AREA.2) CLEAN THE 2ND FROM BOTTOM SHELF ABOVE THE TUBS OF RAW CHICKEN -- IN THE WALK--IN COOLER.
Location: Kitchen
|
11/21/2012 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER (BLEACH) WATER FOR WIPING CLOTHS NOT ON COOK--LINE --- WAS MOVED -- OK'D.
Location: Cook line
- Minimize contact (Non-Critical) (corrected on site)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: IN THE BULK SALT BIN A DISH WAS USED TO SCOOP WITH. USE A CUP OR SCOOP WITH A HANDLE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AND SANITIZE THE BREAD STATION PREP. COOLER TOP COVER HANDLE.2) CLEAN THE 2--SHELF METAL RACK (HOLDING MILK CRATES ALSO) AT ONE END OF THE COOK--LINE.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: RESTORE HOT WATER TO THE SERVER'S STATION HAND SINK.
Location: Wait staff area
Equipment: Hand sink
|
05/15/2012 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN ONE OR TWO BULK CONTIANER LIDS IN WHICH FLOUR, ETC. IS STORED.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN FLOOR UNDER AND BEHIND THE FRYER IN BREAD STATION AREA.
Location: Cook line
|
03/19/2012 | Non-Illness Complaint |
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintaiETECTED ned.
Comments: HOT WATER WAS NOT AVAILABLE AT RESTROOM HAND SINKS (BOTH MEN'S AND WOMEN'S) AFTER RUNNING FOR 3 TO 4 MINUTES. CHECK AND ADJUST SO WARM WATER GETS TO FAUCETS IN A REASONABLY SHORTER PERIOD OF TIME.
|
01/23/2012 | Non-Illness Complaint Recheck |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintaiETECTED ned.
Comments: HOT WATER WAS NOT AVAILABLE AT RESTROOM HAND SINKS (BOTH MEN'S AND WOMEN'S) AFTER RUNNING FOR 3 TO 4 MINUTES. CHECK AND ADJUST SO WARM WATER GETS TO FAUCETS IN A REASONABLY SHORTER PERIOD OF TIME.
|
01/11/2012 | Non-Illness Complaint Recheck |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintaiETECTED ned.
Comments: HOT WATER WAS NOT AVAILABLE AT RESTROOM HAND SINKS (BOTH MEN'S AND WOMEN'S) AFTER RUNNING FOR 3 TO 4 MINUTES. CHECK AND ADJUST SO WARM WATER GETS TO FAUCETS IN A REASONABLY SHORTER PERIOD OF TIME.
|
12/28/2011 | Non-Illness Complaint Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: STEAM TABLE RICE WAS MEASURED AT 124 TO 126 DEGREES AT ONE POINT. NEW PAN WAS SET OUT AND TEMP. THEN WAS ABOVE 135F -- OK.
- Sanitizing exposure time or 160 degrees (corrected on site)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISHMACHINE HAD TO BE RUN 5 OR 6 TIMES BEFORE IT REACHED AT LEAST 160 DEGREES AT DISH LEVEL. -- OK.
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: WIPING CLOTH BLEACH WATER TOO STRONG AT REAR PREP. STATION -- CORRECTED -- OK.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: ABOUT 4 TO 5 FEET OF COVE BASE TILE SHOULD BE INSTALLED UNDER KITCHEN HAND SINK AND OVER TOWARD DISHMACHINE.
Location: Dish machine area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A THERMOMETER THAT IS EASY TO READ IN BOTH PREP. COOLERS.
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12/21/2011 | Routine |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintaiETECTED ned.
Comments: HOT WATER WAS NOT AVAILABLE AT RESTROOM HAND SINKS (BOTH MEN'S AND WOMEN'S) AFTER RUNNING FOR 3 TO 4 MINUTES. CHECK AND ADJUST SO WARM WATER GETS TO FAUCETS IN A REASONABLY SHORTER PERIOD OF TIME.
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12/21/2011 | Non-Illness Complaint |
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