| No violation noted during this evaluation. | 1/29/2016 | Followup | 100 | Advise & Educate |
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Bottles of hot sauce in dry storage area are missing lids. (1 penalty point)
- Critical: Salad bowls are being stored so that customer has to reach across food to access. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked (open bottle of milk in walk-in cooler). (3 penalty points)
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. Written procedures for using time as a public health control are not available. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. Cardboard is being used as shelf liner. (1 penalty point)
2 occurences.
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The food preparation sink is not sealed to the adjacent wall (in salad bar area). (1 penalty point)
- Hood filters are missing above cook top while cooking is still taking place. Hood filters above grill are installed in wrong direction. Condenser unit is missing cover panel in salad bar area. The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
4 occurences.
- Critical: Surfaces of the stand mixer above the bowl are dirty. The meat slicer is unclean to sight and touch. Dough portioner is unclean. (6 penalty points)
3 occurences.
- Shelving in walk-in cooler is dirty. (1 penalty point)
- Critical: Interior of ice machine is dirty. (6 penalty points)
- Reach-in cooler gaskets are dirty. Non-food contact surfaces of various equipment are dirty. Reach-in cooler handles are dirty. (1 penalty point)
3 occurences.
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse (booster pump was turned off). (6 penalty points)
Corrected on site.
- Critical: An electrical cord from bug zapper is hanging down into hand sink. Buckets are blocking access to hand sink near dish machine. (3 penalty points)
2 occurences.
- The 3-compartment sink faucet is leaking. The faucet is leaking on the food preparation sink. The drain pipe is leaking near dish machine. (1 penalty point)
3 occurences.
- Critical: Mop sink atmospheric vacuum breaker is in disrepair and not functioning. (6 penalty points)
- Various floor surfaces are damaged. Areas of the floor are missing grout. Floor tiles are missing (1 penalty point)
3 occurences.
- Floor sinks are dirty. The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
1/20/2016 | Routine | 37 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw ground beef is being stored at 50*F on an ice bath (PIC moved to walk-in to bring down to 41*F). (6 penalty points)
Corrected on site.
- Warewash sink is not sealed to wall. (1 penalty point)
- Condenser units are missing covers below buffet line. There is a gap in the hood screens above the grill. (1 penalty point)
2 occurences.
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease (grease droplets above grill and stove). (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. Walk-in freezer handles and gaskets are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- The faucet is leaking in the dish sink. The drain pipe is leaking beneath the dish washing sink. The 3-compartment sink faucet is leaking. (1 penalty point)
3 occurences.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Ceiling panel is missing above chicken roasting oven. Floor tiles are missing and damaged in front of dish washing machine. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
|
7/7/2015 | Routine | 72 | Advise & Educate |
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Raw hamburger patties are being held at 55°F on a ice tray.. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- A screen is missing above the fryer. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. Surfaces are unclean around the soda dispenser nozzles. Shelves where clean dishes are stored the are unclean to sight and touch. (6 penalty points)
3 occurences.
- Critical: Wok is heavily encrusted with grease. (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- The drain pipe is leaking beneath the warewashing machine.. The faucet is leaking on the food preparation sink. (1 penalty point)
2 occurences.
- Metal beam is rusted in the meat cutting room. Areas of the floor are missing grout. Various ceiling surfaces are damaged in warewash area.. (1 penalty point)
3 occurences.
- Wall is dirty in warewash area below sink.. The ceiling is dirty in various areas. (1 penalty point)
2 occurences.
- Not all floor/wall junctures are coved and sealed in the meating cutting room. (1 penalty point)
|
3/18/2015 | Routine | 74 | Advise & Educate |
- Unable to verify that all employees have a current food handlers card. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Critical: Dishes are not being sanitized after cleaning. (6 penalty points)
Corrected on site.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Areas of the floor are missing grout. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- The floor is dirty in the walk-in cooler. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
10/14/2014 | Routine | 83 | Advise & Educate |
- Critical: Refried beans are being held at 128°F in the steam table. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- _There is a gap in the screens above the cook top. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- The faucet is leaking on the hand sink. (1 penalty point)
- Areas of the floor are missing grout in the warewash area. (1 penalty point)
- The floor is dirt beneath dessert display. Walls are dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
|
6/17/2014 | Routine | 81 | Advise & Educate |
- The hoods are not sealed to the wall. (1 penalty point)
- The baffles are missing in the hood over the grill in the service area. A light is burned out in the hood. (1 penalty point)
2 occurences.
- The vent is damaged in the ceiling. (1 penalty point)
- The ceiling is not clean in various areas. (1 penalty point)
|
3/27/2014 | Followup | 96 | Advise & Educate |
- Utensils are stored in standing water. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- The food rack in the walk-in is not 6 inches above the floor. (1 penalty point)
- Critical: In the freezer a piece of raw chicken is stored in a pie shell. In the walk the floor under the rack holding raw chicken is wet from what appears to be chicken juice there was a container of soup on the floor and the Person-In-Charge picked up the soup and put it on the walk in shelf. Cut potatoes in containers are being stored on the floor in the same area raw chicken is being prepared with what appears to be raw chicken juice on the floor. In the sink used to prepare raw chicken the splash guard only cover the first part of the sink the back of the sink is open and water and chicken juice is splashing the table and plastic wrap. (6 penalty points)
Corrected on site.
4 occurences.
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
Corrected on site.
- The knives in the meat room are stored in a dirty knife rack. (1 penalty point)
- Drain pipes in the meat room are being repaired with apron strings. (1 penalty point)
- The can opener blade is in disrepair. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- .The freezer has a lot of ice bulid up. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Exterior surfaces of food containers are dirty. Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
5 occurences.
- The faucet is leaking on the food preparation sink. (1 penalty point)
- Various surfaces are very rusty and difficult to clean. (1 penalty point)
- Employee back pack being stored in cold meat room. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
- The ceiling is dirty in various areas. The floor is dirty in various areas. Walls are dirty in various areas. The floor is dirty in the walk-in cooler. The floor is dirty beneath cooking equipment. (1 penalty point)
5 occurences.
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
|
2/7/2014 | Routine | 68 | Advise & Educate |
- Critical: In the meat room raw chicken is stored above raw pork. (6 penalty points)
Corrected on site.
- Utensils are stored in standing water. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- The food rack in the walk-in is not 6 inches above the floor. French fries are stored on the floor in the freezer. (1 penalty point)
2 occurences.
- Critical: In the freezer a raw piece of chicken is stored in a pie shell. In the walk-in the floor under the rack holding raw chicken is wet from what appears to be chicken juice there was a container of soup on the floor and the person in charge picked up the soup and put it on the walk-in shelf. Cut potatoes in containers are being stored on the floor in the same area raw chicken is being prepared with what appears to be raw chicken juice on the floor. In the sink used to prepare raw chicken the splash guard only covers the first part of the sink and the back of the sink is open where water and chicken juice is able to splash the table and plastic wrap. (6 penalty points)
4 occurences.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- The knives in the meat room are stored in a dirty knife rack. (1 penalty point)
- The drain pipe in the meat room is being repaired with apron strings. (1 penalty point)
- The can opener blade is in disrepair. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- The freezer has a lot of ice build up. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container in teh meat room. (6 penalty points)
- Critical: Surfaces of the stand mixer above the bowl are dirty. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
2 occurences.
- Exterior surfaces of food containers are dirty. Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
5 occurences.
- The faucet is leaking on the food preparation sink. (1 penalty point)
- Various surfaces are very rusy and difficult to clean. (1 penalty point)
- An employee back pack is being stored in the cold meat room. (1 penalty point)
Corrected on site.
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. The floor is dirty in the walk-in cooler. The floor is dirty beneath cooking equipment. (1 penalty point)
5 occurences.
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
|
2/7/2014 | Routine | 47 | Advise & Educate |
- The warewasher table is not sealed to the wall. The hoods are not sealed to the wall. (1 penalty point)
2 occurences.
- Walk-in doors are in poor repair. (1 penalty point)
- Critical: Utensils are stored away dirty. The pizza oven racks are not clean. (6 penalty points)
2 occurences.
- Shelves in the kitchen and walk-ins are not clean. The stainless steel post in the salad area is not clean. The exterior of the ice cream freezers are not clean. (1 penalty point)
3 occurences.
- Critical: The walk-in condenser drains onto the floor in the meat prep area. The prep sink faucet in the Bakery leaks. (6 penalty points)
2 occurences.
- There is grease puddled in the dumpster area. (1 penalty point)
- Various ceiling tiles are no longer cleanable. The vents in the warewasher hood are in poor repair. Several floor tiles are missing. (1 penalty point)
3 occurences.
- The wall tile in the warewasher is not clean. The floor and walls in the storage area are not clean. The floor under the prep sink in the Bakery area is not clean. The area under the chocolate fountain shelf is not clean. (1 penalty point)
4 occurences.
- The back area across from the office is cluttered. (1 penalty point)
|
7/12/2013 | Followup | 81 | Advise & Educate |
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