- [1] In-use food; ice dispensing utensils properly stored
90) iN DESERT PREP AREA HAD MULTIPLE SCOOPS IN PRODUCT KEEP HANDLES OUT OF PRODUCT OR STORE OUTSIDE OF PRODUCT CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:RESTAURANT GOODHAND SINKS GOODWENT OVER GLOVE USEHOT HOLDING RICE 137 DEGREE F MADE TO ORDERCHICKEN ROTIS. WAS COOKINGMEAT LINE STEAK/FISH 38-40 DEGREE F ROTIS CHICKEN IN REFER OFF 1/2 HOUR AT 98 DEGREE F WENT OVER USING COOLING LOGSDESERT AREA OK MAKE SURE WASH DISHES IN BACKCFPM MASTER LIST ON FILE
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10/16/2015 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
50) ON THE LINE REFER DRAWERS THEY HAD TWO DRAWERS THAT HAD RAW OVER READY TO EAT. CORRECTED ON SITE
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) AT THE DESERT STATION THEY HAD A SINGLE SINK (NOT A HANDSINK) THAT THE CHEF WAS WASHING HER DISHES IN THE SINK. ITS BEEN CORRECTED NOW WASHING THROUGH THE DISHWASHER.
- General Comments that relate to this Inspection
NOTES:NOT HOT HOLDING COOKING TO ORDER ONLY HOT HOLDING ARE SOME SAUCESREFER TEMPS ON ALL THE MEATS WERE 40-45 MAKE SURE THAT IF THESE GET HIGHER TO PUT LESS IN.HANDSINKS OK NO COOLING ALOT OF PRODUCT PREPPED IN THE UPSTAIRS KITCHEN AND THEN BROUGHT DOWN.PREP LINE TEMPS ALL OKTHERMOMETERS DISHWASHER HIGH TEMP 195 DEGREE F WENT OVER RAW OVER READY SEEMED TO BE AN OCCURANCE
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10/22/2014 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Notes:Area very cleanAll meat temps at 38-40 degree FNo hot holding Salad area and desert area goodDishwasher 190 degree F high tempHandsinks goodWalk in refer at 37 degree F all product goodWalk in Freezer at -5 degree F all product frozen properly stored.
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8/28/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION;HANDSINKS AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED.HOT HOLDING TEMPS GOOD - ALL ABOVE 140F.COLD HOLDING IN REACH-INS AND COLD DRAWERS AWAY FROM HEAT GOOD AT 42F OR BELOW.FOOD IN COLD DRAWERS ON HOT COOK LINE BETWEEN 45F-55F. FOOD WAS JUST PREPPED PRIOR TO PLACING IN DRAWERS. ENSURE THAT FOOD IS PRE-CHILLED TO 40F OR BELOW PRIOR TO PLACING IN DRAWERS - DISCUSSED PRE-CHILLING METAL PANS IN FREEZER TO USE IN DRAWERS.DISCUSSED EMPLOYEE HEALTH - NO ISSUES.
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9/27/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND STOCKED.GOOD COLD HOLDING IN DRAWERS ON COOK-LINE ALL BETWEEN 38F-44F.PROPER FOOD STORAGE.GOOD HOT HOLDING 157F
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8/17/2011 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPERTOWELS AT HANDSINK BY BAKERY. MUST PROVIDE PAPERTOWELS AT ALL TIMES FOR PROPER HANDWASHING. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:FRONT HANDSINK AT COOKLINE GOOD.GOOD COLD HOLDING TEMPS IN COLD DRAWERS 42F-45FGOOD HOT HOLDING TEMPS 143F-158FPROPER FOOD STORAGE.DISCUSSED EMPLOYEE ILLNESS AND NO INCREASE IN ILLNESSES.
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9/28/2010 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND CONTAINERS OF GOAT CHEESE; DUCK LEGS; WHEEL OF GOAT CHEESE IN COLD DRAWERS BETWEEN 48-50F. FOOD HAD BEEN IN DRAWERS FOR ABOUT 1.5 HOURS. FOOD WAS PLACED BACK INTO WALK-IN TO COOL DOWN. ENSURE THAT FOOD IS 40F OR BELOW PRIOR TO PLACING IN COLD DRAWERS. TEMPERATURE GUAGE ON UNIT WAS AT 40F.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED. OBSERVED GOOD HANDWASHING WHILE ON SITE.FOOD PROPERLY STORED ON COOK LINE.COLD HOLDING TEMPS BETWEEN 39F-45F.HOT HOLDING AT 155F.REMIND STAFF TO COOL ALL FOOD DOWN PRIOR TO PLACING ON COOK LINE AND LIMIT AMOUNT OF FOOD ON COOK LINE TO WHAT WILL BE USED UP FOR SERVICE.
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12/3/2009 | Routine Inspection 1st | 98 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
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3/26/2008 | Routine Inspection 1st | 99 |
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