- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Planteens are being stored in a dirty basket. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
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1/29/2015 | Routine | 86 | |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Utensils are not stored to protect lip surfaces. (1 penalty point)
- Lights are out in the service area. (1 penalty point)
- There is insufficient light intensity in the walk-in cooler. (1 penalty point)
- The floor is dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
2 occurences.
- Nonfunctional equipment is stored on the premises. (1 penalty point)
- Critical: Nail polish remover is stored on top of food bin. (3 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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2/20/2014 | Routine | 73 | Advise & Educate |
- Food in the walk-in cooler is not covered to prevent contamination. Raw meat is stored above other foods in the freezer. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked in the walk-in cooler and freezer. (6 penalty points)
- The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- Critical: Shelves in the walk-in cooler are unclean to sight and touch/rusty. (6 penalty points)
- There is insufficient light intensity in the walk-in cooler. (1 penalty point)
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
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8/17/2011 | Routine | 84 | Advise & Educate |
- Critical: An employee cuts limes with bare hands. (6 penalty points)
- Critical: Cooked pork is at 123F in the hot display. (6 penalty points)
- Critical: Prepared foods held over 24 hours are not date marked. (6 penalty points)
- Various white cheeses and a yellow-orange food product are not labeled with the common name of the food, ingredients, weight, name and place of business of the manufacturer. (1 penalty point)
- Critical: The walkin shelves are encrusted. (6 penalty points)
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12/28/2010 | Followup | 75 | Advise & Educate |
- Unable to verify a food handler card. (1 penalty point)
- Unable to verify a registered manager permit. (1 penalty point)
- Critical: PIC donned gloves without a handwash. (6 penalty points)
- Critical: PIC prepares ready-to-eat food with bare hands. (6 penalty points)
- Critical: Raw eggs are stored above bottled drinks in a cold display. (6 penalty points)
- The bulk container with sugar is not labeled. (1 penalty point)
- Various foods are stored uncovered in the walkin. Containers of flour product are stored uncovered on the top of a rack (COS). (2 penalty points)
2 occurences.
- Critical: Cooked pork is held at 107F - 110F in the hot display. (6 penalty points)
- Critical: Prepared foods held over 24 hours are not date marked in the walkin. Various prepared items held in the meat case are not date marked. (12 penalty points)
2 occurences.
- Various white cheeses offered for sale in a cold display do not have labels which accurately represent the product. (1 penalty point)
- Various white cheeses offered for sale in a cold display are not labeled with the common name of the food, ingredients, weight, name and place of business of the manufacturer. (1 penalty point)
- Critical: There is no Consumer Advisory on the menu for steak and ceviche. (6 penalty points)
- There is no accurate probe-style food thermometer (3 of them measure between 0 - 40F). (1 penalty point)
- The hot display is not capable of holding food at 135F or greater. (1 penalty point)
- Unable to verify a sanitizer concentration test kit. (1 penalty point)
- Bulk containers are stored under the handsink and are not protected from handsink splash. (1 penalty point)
- The plastci lids of various bulk containers are cracked and are not longer easily cleanable. (1 penalty point)
- There is no hot water at 100F at the 3-compartment sink. Water measures 96F. (1 penalty point)
- Critical: Walkin shelves are encrusted. Clean kitchen utensils are stored in a dirty green plastic bin. The interior of the bulk container and the scoop are dirty (sugar container). The probe-style food thermometers are dirty. (18 penalty points)
4 occurences.
- Critical: The mop sink atmospheric vacuum breaker is in disrepair. (3 penalty points)
- A kitchen light shield is broken. (1 penalty point)
- There is less than 50-foot candles of light intensity available in the kitchen. Measures 7 - 30. (1 penalty point)
- The walls in the kitchen and walkin are not repaired to be smooth, durable, non-absorbent and easily cleanable. (1 penalty point)
- Unused chemical equipoment at the 3-compartment sink are not removed to faciitate cleaning. (1 penalty point)
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12/15/2010 | Routine | 20 | Advise & Educate |
- Unable to verify a registered manager permit. (1 penalty point)
- Critical: Employee is preparing ready-to-eat food with bare hands. (6 penalty points)
- Critical: Raw shell eggs are stored above a bin of uncovered shredded carrots and cabbage in the walkin. (6 penalty points)
- Various foods are stored uncovered in the walkin. Containers of flour, corn meal and buns are stored unprotected on the top shelf of a rack. (2 penalty points)
2 occurences.
- Critical: Carne made yesterday is held at 105 F in the hot display. (6 penalty points)
- Critical: Food removed from original packaging, portioned or prepared, and held over 24 hours are not date marked inside of the walkin. (6 penalty points)
- The food thermometers are not accurate to within +/- 2F. (1 penalty point)
- Unable to verify ambient air thermometers inside of the hot and cold holding cases (2 penalty points)
2 occurences.
- The hot display is not capable of holding the internal temperatures of potentially hazardous foods at 135 F or greater. (1 penalty point)
- The faucet has been removed from the 3-compartment sink. (1 penalty point)
- The food thermometers are not calibrated or in good repair. (1 penalty point)
- a light shield is in disrepair in the kitchen, unable to verify if the light tubes are shatterproof. (1 penalty point)
- There is less than 50 foot candles of light available in the kitchen (measures almost 10). (1 penalty point)
- The walls and cove base are in disrepair at the walkin. (1 penalty point)
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3/10/2010 | Routine | 64 | Advise & Educate |
- Unable to verify a food handler card. (1 penalty point)
- Critical: Raw shell eggs are stored on top of grated carrots in the cold table. (6 penalty points)
Corrected on site.
- Various containers of food are stored uncovered in the walkin. A small container of flour is stored uncovered under the prep table, various containers in various areas. (2 penalty points)
2 occurences.
- Critical: Rapid cooling not meeting the required time frame for beans held at 55 F in the walkin. (6 penalty points)
- Critical: Beans made on Friday are held at 55 F in the walkin. A raw shell egg is at 47 F in the cold table. (12 penalty points)
Corrected on site.
2 occurences.
- Critical: Food removed from original packaging, portioned or prepared, and held over 24 hours are not date marked. (6 penalty points)
- Clean coffee cups are not covered, or, inverted in storage to avoid potential food surface contamination. (1 penalty point)
- Unable to verify an ambient air thermometer inside of the cold display of the meat area. (1 penalty point)
- The cold table is not capable of holding the internal temperature of potentially hazardous food at 41 F or less. (1 penalty point)
- The thermometer is broken inside of the reachin. (1 penalty point)
- Critical: Clean utensils are stored in a dirty bin (COS) Various walkin shelves appear corroded or dirty. A dough forming machine is stored dirty. (18 penalty points)
3 occurences.
- The exteriors of various equipment are dirty. (1 penalty point)
- Light shields are broken in the kitchen and light tube shields are missing end caps in the service area. (1 penalty point)
- Clutter in various areas impede ease of cleaning. (1 penalty point)
- Critical: Various personal medications and a can of spray paint are stored on a cookie sheet in the pan rack. (6 penalty points)
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6/1/2009 | Routine | 36 | Advise & Educate |
- Critical: Raw chicken is stored on top of pork in the reachin. (6 penalty points)
Corrected on site.
- Food is stored on the floors of the walkin and walkin freezer. (1 penalty point)
- Critical: Food prepared and held over 24 hours are not date marked. (6 penalty points)
- Critical: The dough press is dirty. (6 penalty points)
- Critical: Clean ware are stored in dirty bins or magnetic strips. (6 penalty points)
- Various areas of clutter impede cleaning. (1 penalty point)
- Critical: A bottle of colon cleanse is stored on a prep surface. (6 penalty points)
Corrected on site.
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8/18/2008 | Routine | 68 | Advise & Educate |
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