| No violation noted during this evaluation. | 11/06/2014 | 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: HOUSE FLIES AND FRUIT FLIES NOTED IN ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MISSING/DAMAGED CEILING TILES IN DISH MACHINE AND DRY STORAGE AREAS. REPLACE TILES.
Location: Dish machine area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MISSING/DAMAGED CEILING TILES IN DISH MACHINE AND DRY STORAGE AREAS. REPLACE TILES.
Location: Dry storage
- 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: FLOOR IN WALK IN FREEZER IS SOILED. CLEAN FLOOR.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DOOR TO WALK IN FREEZER DOES NOT SEAL AND IS CREATING EXCESSIVE CONDENSATION. REPAIR DOOR AND DEFROST FREEZER.2. DRAWER TO RANDELL COOLER ON COOK LINE IS FALLING APART. REPAIR DRAWER.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DOOR TO WALK IN FREEZER DOES NOT SEAL AND IS CREATING EXCESSIVE CONDENSATION. REPAIR DOOR AND DEFROST FREEZER.2. DRAWER TO RANDELL COOLER ON COOK LINE IS FALLING APART. REPAIR DRAWER.
Location: Cook line
Equipment: Randell cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET FOR DUMP SINK IN DISH MACHINE AREA IS LEAKING. REPAIR LEAK.2. DRAIN FOR HAND SINK IS LEAKING IN WAIT STAFF AREA. REPAIR LEAK.3 DRAIN FOR HAND SINK IS LEAKING AT MEAT COUNTER. REPAIR LEAK.4. 1 TOILET (OUT OF 3) IN WOMEN'S RESTROOM DOES NOT FLUSH. REPAIR TOILET TO PROPER WORKING ORDER.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET FOR DUMP SINK IN DISH MACHINE AREA IS LEAKING. REPAIR LEAK.2. DRAIN FOR HAND SINK IS LEAKING IN WAIT STAFF AREA. REPAIR LEAK.3 DRAIN FOR HAND SINK IS LEAKING AT MEAT COUNTER. REPAIR LEAK.4. 1 TOILET (OUT OF 3) IN WOMEN'S RESTROOM DOES NOT FLUSH. REPAIR TOILET TO PROPER WORKING ORDER.
Location: Wait staff area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET FOR DUMP SINK IN DISH MACHINE AREA IS LEAKING. REPAIR LEAK.2. DRAIN FOR HAND SINK IS LEAKING IN WAIT STAFF AREA. REPAIR LEAK.3 DRAIN FOR HAND SINK IS LEAKING AT MEAT COUNTER. REPAIR LEAK.4. 1 TOILET (OUT OF 3) IN WOMEN'S RESTROOM DOES NOT FLUSH. REPAIR TOILET TO PROPER WORKING ORDER.
Location: Meat counter
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET FOR DUMP SINK IN DISH MACHINE AREA IS LEAKING. REPAIR LEAK.2. DRAIN FOR HAND SINK IS LEAKING IN WAIT STAFF AREA. REPAIR LEAK.3 DRAIN FOR HAND SINK IS LEAKING AT MEAT COUNTER. REPAIR LEAK.4. 1 TOILET (OUT OF 3) IN WOMEN'S RESTROOM DOES NOT FLUSH. REPAIR TOILET TO PROPER WORKING ORDER.
Location: Womens restroom
|
09/18/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: HOUSE FLIES AND FRUIT FLIES NOTED IN ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MISSING/DAMAGED CEILING TILES IN DISH MACHINE AND DRY STORAGE AREAS. REPLACE TILES.
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MISSING/DAMAGED CEILING TILES IN DISH MACHINE AND DRY STORAGE AREAS. REPLACE TILES.
Location: Dry storage
- 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: FLOOR IN WALK IN FREEZER IS SOILED. CLEAN FLOOR.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DOOR TO WALK IN FREEZER DOES NOT SEAL AND IS CREATING EXCESSIVE CONDENSATION. REPAIR DOOR AND DEFROST FREEZER.2. DRAWER TO RANDELL COOLER ON COOK LINE IS FALLING APART. REPAIR DRAWER.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DOOR TO WALK IN FREEZER DOES NOT SEAL AND IS CREATING EXCESSIVE CONDENSATION. REPAIR DOOR AND DEFROST FREEZER.2. DRAWER TO RANDELL COOLER ON COOK LINE IS FALLING APART. REPAIR DRAWER.
Location: Cook line
Equipment: Randell cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET FOR DUMP SINK IN DISH MACHINE AREA IS LEAKING. REPAIR LEAK.2. DRAIN FOR HAND SINK IS LEAKING IN WAIT STAFF AREA. REPAIR LEAK.3 DRAIN FOR HAND SINK IS LEAKING AT MEAT COUNTER. REPAIR LEAK.4. 1 TOILET (OUT OF 3) IN WOMEN'S RESTROOM DOES NOT FLUSH. REPAIR TOILET TO PROPER WORKING ORDER.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET FOR DUMP SINK IN DISH MACHINE AREA IS LEAKING. REPAIR LEAK.2. DRAIN FOR HAND SINK IS LEAKING IN WAIT STAFF AREA. REPAIR LEAK.3 DRAIN FOR HAND SINK IS LEAKING AT MEAT COUNTER. REPAIR LEAK.4. 1 TOILET (OUT OF 3) IN WOMEN'S RESTROOM DOES NOT FLUSH. REPAIR TOILET TO PROPER WORKING ORDER.
Location: Wait staff area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET FOR DUMP SINK IN DISH MACHINE AREA IS LEAKING. REPAIR LEAK.2. DRAIN FOR HAND SINK IS LEAKING IN WAIT STAFF AREA. REPAIR LEAK.3 DRAIN FOR HAND SINK IS LEAKING AT MEAT COUNTER. REPAIR LEAK.4. 1 TOILET (OUT OF 3) IN WOMEN'S RESTROOM DOES NOT FLUSH. REPAIR TOILET TO PROPER WORKING ORDER.
Location: Meat counter
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET FOR DUMP SINK IN DISH MACHINE AREA IS LEAKING. REPAIR LEAK.2. DRAIN FOR HAND SINK IS LEAKING IN WAIT STAFF AREA. REPAIR LEAK.3 DRAIN FOR HAND SINK IS LEAKING AT MEAT COUNTER. REPAIR LEAK.4. 1 TOILET (OUT OF 3) IN WOMEN'S RESTROOM DOES NOT FLUSH. REPAIR TOILET TO PROPER WORKING ORDER.
Location: Womens restroom
|
09/11/2014 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NO HANDWASHING OBSERVED BEFORE PUTTING ON NEW GLOVES BY WAITSTAFF AND FOOD HANDLERS
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OBSERVED FOOD HANDLER EATING OFF THE LINE - MANAGER ADDRESSED DURING INSPECTION
Location: Cook line
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: OBSERVED BAKER USING HANDSINK TO WET TOWEL FOR LARGE MIXER
Location: Bakery area
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SINKS LEAK - REPAIRBAR WILL BE RECEIVING A NEW DISHMACHINE TO REPLACE THE 4-BAY
Location: Bar
Equipment: 4-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SINKS LEAK - REPAIRBAR WILL BE RECEIVING A NEW DISHMACHINE TO REPLACE THE 4-BAY
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SINKS LEAK - REPAIRBAR WILL BE RECEIVING A NEW DISHMACHINE TO REPLACE THE 4-BAY
Location: Bakery area
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SINKS LEAK - REPAIRBAR WILL BE RECEIVING A NEW DISHMACHINE TO REPLACE THE 4-BAY
Location: Dish machine area
Equipment: 3-bay
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL GATORADE STORED WITH THE STEAKS - MANAGER REMOVED DURING INSPECTION
Location: Kitchen (front)
|
04/10/2014 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NO HANDWASHING OBSERVED BEFORE PUTTING ON NEW GLOVES BY WAITSTAFF AND FOOD HANDLERS
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OBSERVED FOOD HANDLER EATING OFF THE LINE - MANAGER ADDRESSED DURING INSPECTION
Location: Cook line
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: OBSERVED BAKER USING HANDSINK TO WET TOWEL FOR LARGE MIXER
Location: Bakery area
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SINKS LEAK - REPAIRBAR WILL BE RECEIVING A NEW DISHMACHINE TO REPLACE THE 4-BAY
Location: Bar
Equipment: 4-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SINKS LEAK - REPAIRBAR WILL BE RECEIVING A NEW DISHMACHINE TO REPLACE THE 4-BAY
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SINKS LEAK - REPAIRBAR WILL BE RECEIVING A NEW DISHMACHINE TO REPLACE THE 4-BAY
Location: Bakery area
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SINKS LEAK - REPAIRBAR WILL BE RECEIVING A NEW DISHMACHINE TO REPLACE THE 4-BAY
Location: Dish machine area
Equipment: 3-bay
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL GATORADE STORED WITH THE STEAKS - MANAGER REMOVED DURING INSPECTION
Location: Kitchen (front)
|
04/02/2014 | Routine |
| No violation noted during this evaluation. | 09/19/2013 | Recheck |
| No violation noted during this evaluation. | 09/12/2013 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABLED SPRAY BOTTLE CONTAINING AN ORANGE CLEANING AGENT STORED IN DISH MACHINE AREA.ALL TOXIC CHEMICALS SHOULD BE PROVIDED WITH APPROPRIATE LABELING.
Location: Dish machine area
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPENED CAN OF ENERGY DRINK STORED NEAR STEAM TABLE ON COOK LINE. EMPLOYEE DRINKS IN FOOD PREP AREAS SHOULD BE STORED INSIDE CONTAINERS WITH LIDS AND STRAWS TO PREVENT POSSIBLE CONTAMINATION OF FOOD AND HANDS.
Location: Cook line
Equipment: -
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER NOT AVAILABLE FOR EMPLOYEES TO WASH HANDS PROPERLY AT HAND SINK ON END OF THE COOK LINE.PROVIDE HOT WATER TO ENSURE EMPLOYEES ARE ABLE TO WASH HANDS WITH A WATER TEMPERATURE OF 100 DEGREES F.
Location: Cook line
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: LARGE BLACK BEER STRAWS STORED UN WRAPPED IN A CONTAINER LOCATED IN THE BAR.ALL BEVERAGE STRAWS SHOULD BE PRE-WRAPPED TO PROTECT LIP CONTACT SURFACE FROM CONTAMINATION.
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: A RACK OF FORKS WERE STORED UNDER SOAP DISPENSER LOCATED AT THE HAND SINK ON FRONT LINE. STORE FORKS AWAY SOAP DISPENSER TO PREVENT POSSIBLE CONTAMINATION.
Location: Service counter
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER NOT AVAILABLE AT HAND SINK LOCATED ON THE END OF THE COOK LINE.PROVIDE/REPAIR HAND SINK TO MAINTAIN WATER AT A MINIMUM OF 100 DEGREES F.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE TEMPERATURE GUAGE ON DISH MACHINE IS DISPLAYING AN INCORRECT FINAL RINSE TEMPERATURE 0F 160 DEGREES F INSTEAD OF 180 DEGREES F.REPAIR/CALIBRATE GUAGE TO DISPLAY THE PROPER FINAL RINSE TEMPERATURE.2. BLUE PAINT CHIPPING ON STORAGE SHELF CONTAINING PLASTIC WRAP WITH CONTAINERS OF EXPOSED ONIONS STORED BELOW.RESURFACE SHELF TO PREVENT CONTAMINATION OF THE PRODUCT STORED BELOW.
Location: Dish machine area
Equipment: Dishmachine
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: LID MISSING ON BULK CONTAINER OF SUGAR STORED NEAR ENTRANCE TO MEAT PREP COOLER. PROVIDE LID TO PREVENT CONTAMINAITON OF THE PRODUCT.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: MOLD BUILD UP ON GASKETS LOCATED BEHIND GLASS PLATE ON FROZEN MARGARITA MIX MACHINE.CLEAN AND SANITZE GASKETS ON A REGULAR BASIS.
Location: Bar
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HEAVY BUILD UP ON DOUGH MIXER WHERE BEATER IS ATTACHED. CLEAN AND SANITIZE THOROUGHLY.
Location: Prep area
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP INSIDE DISPENSER LOCATED IN THE BAR.
Location: Bar
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE STORE IN SPACE LOCATED BETWEEN COUNTER AND PREP TOP COOLER ON COOK LINE. STORE KNIFE ON A SANITARY SURFACE IN BETWEEN USE.
Location: Cook line
|
02/27/2013 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABLED SPRAY BOTTLE CONTAINING AN ORANGE CLEANING AGENT STORED IN DISH MACHINE AREA.ALL TOXIC CHEMICALS SHOULD BE PROVIDED WITH APPROPRIATE LABELING.
Location: Dish machine area
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPENED CAN OF ENERGY DRINK STORED NEAR STEAM TABLE ON COOK LINE. EMPLOYEE DRINKS IN FOOD PREP AREAS SHOULD BE STORED INSIDE CONTAINERS WITH LIDS AND STRAWS TO PREVENT POSSIBLE CONTAMINATION OF FOOD AND HANDS.
Location: Cook line
Equipment: -
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER NOT AVAILABLE FOR EMPLOYEES TO WASH HANDS PROPERLY AT HAND SINK ON END OF THE COOK LINE.PROVIDE HOT WATER TO ENSURE EMPLOYEES ARE ABLE TO WASH HANDS WITH A WATER TEMPERATURE OF 100 DEGREES F.
Location: Cook line
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: LARGE BLACK BEER STRAWS STORED UN WRAPPED IN A CONTAINER LOCATED IN THE BAR.ALL BEVERAGE STRAWS SHOULD BE PRE-WRAPPED TO PROTECT LIP CONTACT SURFACE FROM CONTAMINATION.
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: A RACK OF FORKS WERE STORED UNDER SOAP DISPENSER LOCATED AT THE HAND SINK ON FRONT LINE. STORE FORKS AWAY SOAP DISPENSER TO PREVENT POSSIBLE CONTAMINATION.
Location: Service counter
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER NOT AVAILABLE AT HAND SINK LOCATED ON THE END OF THE COOK LINE.PROVIDE/REPAIR HAND SINK TO MAINTAIN WATER AT A MINIMUM OF 100 DEGREES F.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE TEMPERATURE GUAGE ON DISH MACHINE IS DISPLAYING AN INCORRECT FINAL RINSE TEMPERATURE 0F 160 DEGREES F INSTEAD OF 180 DEGREES F.REPAIR/CALIBRATE GUAGE TO DISPLAY THE PROPER FINAL RINSE TEMPERATURE.2. BLUE PAINT CHIPPING ON STORAGE SHELF CONTAINING PLASTIC WRAP WITH CONTAINERS OF EXPOSED ONIONS STORED BELOW.RESURFACE SHELF TO PREVENT CONTAMINATION OF THE PRODUCT STORED BELOW.
Location: Dish machine area
Equipment: Dishmachine
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: LID MISSING ON BULK CONTAINER OF SUGAR STORED NEAR ENTRANCE TO MEAT PREP COOLER. PROVIDE LID TO PREVENT CONTAMINAITON OF THE PRODUCT.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: MOLD BUILD UP ON GASKETS LOCATED BEHIND GLASS PLATE ON FROZEN MARGARITA MIX MACHINE.CLEAN AND SANITZE GASKETS ON A REGULAR BASIS.
Location: Bar
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HEAVY BUILD UP ON DOUGH MIXER WHERE BEATER IS ATTACHED. CLEAN AND SANITIZE THOROUGHLY.
Location: Prep area
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP INSIDE DISPENSER LOCATED IN THE BAR.
Location: Bar
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE STORE IN SPACE LOCATED BETWEEN COUNTER AND PREP TOP COOLER ON COOK LINE. STORE KNIFE ON A SANITARY SURFACE IN BETWEEN USE.
Location: Cook line
|
02/19/2013 | Routine |
| No violation noted during this evaluation. | 12/31/2012 | Illness Complaint |
| No violation noted during this evaluation. | 11/01/2012 | Non-Illness Complaint |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Make sure employees wash hands before putting on gloves.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drinks without lids and straws. Provide lids and straws for all employee drinks.
Location: Kitchen
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Items in hand sinks: - cloth towel in end line hand sink -cloth towels bar hand sink - lid/seasoning mix on meat area hand sink. Do not store anything in or on hand sinks.
Location: Kitchen
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Items in hand sinks: - cloth towel in end line hand sink -cloth towels bar hand sink - lid/seasoning mix on meat area hand sink. Do not store anything in or on hand sinks.
Location: Bar
- Chemical sanitizer concentration (corrected)
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: No reading of in place sanitizer. Make sure to maintain quat at 150-400ppm.
Location: Kitchen
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean, resurface, or replace soiled/worn cutting boards. Note: New cutting boards ordered
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Remove ice build up from walk in freezer. Repair.2. Replace broken light guard in meat walk in cooler.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Remove ice build up from walk in freezer. Repair.2. Replace broken light guard in meat walk in cooler.
Location: Walk-in cooler
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Replace broken plastic containers as needed.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Knife between prep table and steam well. Discontinue.
Location: Kitchen
|
10/19/2012 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Make sure employees wash hands before putting on gloves.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drinks without lids and straws. Provide lids and straws for all employee drinks.
Location: Kitchen
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Items in hand sinks: - cloth towel in end line hand sink -cloth towels bar hand sink - lid/seasoning mix on meat area hand sink. Do not store anything in or on hand sinks.
Location: Kitchen
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Items in hand sinks: - cloth towel in end line hand sink -cloth towels bar hand sink - lid/seasoning mix on meat area hand sink. Do not store anything in or on hand sinks.
Location: Bar
- Chemical sanitizer concentration
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: No reading of in place sanitizer. Make sure to maintain quat at 150-400ppm.
Location: Kitchen
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean, resurface, or replace soiled/worn cutting boards.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Remove ice build up from walk in freezer. Repair.2. Replace broken light guard in meat walk in cooler.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Remove ice build up from walk in freezer. Repair.2. Replace broken light guard in meat walk in cooler.
Location: Walk-in cooler
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Replace broken plastic containers as needed.
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Knife between prep table and steam well. Discontinue.
Location: Kitchen
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10/12/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Alto Shaam holding roast beef at 115 deg. F. Hold rare roast beef at 130 deg. F or above.
Location: Kitchen
- 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: 1. Rice in bags on top of cold top on cooks line held at 49 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 2. Salad prep top cooler holding cold foods 50 deg. F on top of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below
Location: Cook line
Equipment: Prep Top Cooler
- 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: 1. Rice in bags on top of cold top on cooks line held at 49 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 2. Salad prep top cooler holding cold foods 50 deg. F on top of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Food worker dumping into hand sink in back kitchen area items stored into sink. Do not place any items in sink, Do not use sink as a dump sink.
Location: Kitchen (back)
Equipment: Hand sink
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Knife in meat cutting walk in cooler stored in sanitizer water. Remove, Do not store in sanitizer water.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in freezer door will not close due to ice built up. Repair and remove ice. 2. Water leaking inside of small cold top cooler on cooks line. Repair .
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in freezer door will not close due to ice built up. Repair and remove ice. 2. Water leaking inside of small cold top cooler on cooks line. Repair .
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in dish machiine area. Provide.
Location: Dish machine area
Equipment: Hand sink
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06/05/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Alto Shaam holding roast beef at 115 deg. F. Hold rare roast beef at 130 deg. F or above.
Location: Kitchen
- 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: 1. Rice in bags on top of cold top on cooks line held at 49 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 2. Salad prep top cooler holding cold foods 50 deg. F on top of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below
Location: Cook line
Equipment: Prep Top Cooler
- 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: 1. Rice in bags on top of cold top on cooks line held at 49 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 2. Salad prep top cooler holding cold foods 50 deg. F on top of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Food worker dumping into hand sink in back kitchen area items stored into sink. Do not place any items in sink, Do not use sink as a dump sink.
Location: Kitchen (back)
Equipment: Hand sink
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Knife in meat cutting walk in cooler stored in sanitizer water. Remove, Do not store in sanitizer water.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in freezer door will not close due to ice built up. Repair and remove ice. 2. Water leaking inside of small cold top cooler on cooks line. Repair .
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in freezer door will not close due to ice built up. Repair and remove ice. 2. Water leaking inside of small cold top cooler on cooks line. Repair .
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in dish machiine area. Provide.
Location: Dish machine area
Equipment: Hand sink
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05/25/2012 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Walk-in freezer needs to be defrosted. Ice has formed along the perimeter of the door frame, along the gaskets, and is now forming on the floor of the walk-in cooler. The walk-in freezer door does not shut. Manager says they have an appointment to get it fixed on January 30, 2012.
Location: Walk-in freezer
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Bulk containers must remain covered. Do not remove the lids.
Location: Dry storage
Equipment: Bulk food containers
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Bulk containers must remain covered. Do not remove the lids.
Location: Kitchen (back)
Equipment: Bulk food containers
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light shield broken in the meat cooler. Please replace.
Location: Meat room
Equipment: Walk in cooler
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01/04/2012 | Routine |
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