- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
150) CUTTING BOARD ON LINE CRACKED AND CHIPPED NEED NEW CUTTING BOARD SMOOTH EASILY CLEANABLE. ONE ON ORDER AS OF 9/2/15.
- General Comments that relate to this Inspection
NOTES:RESTAURANT OKNO COOKING/COOLING TODAY WENT OVER PROCESS REFER ALL PRODUCT BETWEEN 38-42 DEGREE F AND PROPERLY STORED HOT HOLDING VERDE 152; PORK 172; BEEF 168; AND BEANS 172 DEGREE FMEAT REFRIGERATOR ALL PRODUCT 39-42 DEGREE F PROPERLY STOREDDISHWASHER HIGH TEMP 190 DEGREE FHAND SINK OKFREEZER -7 DEGREE F PRODUCT FROZEN.
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9/3/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:HAD CHICKEN WINGS PARTIALLY COOKED OUT DRAINING AT 109-115 DEGREE F THEN THEY SHALLOW [AN AND PUT IN REFER. PULL TO LINE AND COOK IN FRIER WENT OVER PROCEDURE OK.HAMBURGER ON GRILL FINISHED AT 170 DEGREE FDO COOK TO ORDER SO WENT OVER RAW MEAT ADVISORY AND LEFT.PREP REFER ALL ITEMS AT BELOW 40 DEGREE F AND PROPERLY STORED.ALL RAW MEATS AT BELOW 40 DEGREE F AND PROPERLY STOREDHANDSINKS OKWALK IN WAS AT 36 DEGREE F AND ALL PRODUCT LABELLED AND PROPERLY STORED.WENT OVER SICK POLICYDISHWASHER OKTHERMOMETERS/SANITIZER OK
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6/30/2014 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
50) Had a pan of fish in the walkin that was at 50-53 degree F. Chef said had been in there since 0700 (4 hours) and came from butcher partially thawed. No log so had them put in freezer to bring down rest of food was all 40 degree F or lower. CORRECTED ON SITE
- [1] Non-food contact surfaces of equipment and utensils clean
220) Had a container with multiple utensils just thrown in. So must arrange to ensure that all food contact is going one way and handles another to prevent cross contamination. CORRETED ON SITE.
- General Comments that relate to this Inspection
Notes:Brewery kitchenThe line was very clean and all the refers were at 40 degree F or lower.All food was labelled and all food looked very fresh.Dishwasher high temp at 182 degree FWalkin refer and freezer both at proper temperatures and all food properly labelled and stored.Handsinks ok
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7/29/2013 | Routine Inspection 1st | 97 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
INSIDE OF ICE MACHINE DIRTY. MUST CLEAN AND SANITIZE THE INSIDE OF ICE MACHINE TO REMOVE ALL BUILD-UP.EDGES OF METAL ICE SCOOP JAGGED. MUST REPLACE WITH A NEW ICE SCOOP TO ELIMINATE POTENTIAL CONTAMINATION OF ICE PRODUCT WITH METAL SHAVINGS. CORRECTED ON SITE.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPER TOWELS AT HANDSINK BY PIZZA STATION. MUST PROVIDE PAPER TOWELS AT ALL TIMES FOR PROPER HAND DRYING. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:ALL OTHER HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.HIGH TEMP DISHWASHER GOOD AT 190F AT MANIFOLD.PROPER FOOD STORAGE.ALL FOOD COVERED AND LABELLED.
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11/5/2012 | Routine Inspection 1st | 96 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPER TOWELS AT HANDSINK BY BROILER. MUST PROVIDE PAPER TOWELS AT ALL TIMES FOR PROPER HAND DRYING. CORRECTED ON SITE.REPAIR BROKEN PAPER TOWEL DISPENSER AT HANDSINK.
- General Comments that relate to this Inspection
NOTES:ALL OTHER HANDSINKS EXCEPT NOTED ABOVE AVAILABLE AND PROPERLY STOCKED.GOOD HOT HOLDING TEMPS - SOUP 165F;GOOD COLD HOLDING TEMPS - 38F-45F.WALK-IN IN GOOD ORDER AND PROPER FOOD STORAGE.USING ICE WATER BATHS TO PROPERLY COOL DOWN FOOD.HIGH TEMP DISHWASHER GOOD AT 190F AT MANIFOLD.FACILITY HAS A BETTER CONTROL OVER FOOD SAFETY THAN LAST YEAR ROUTINE INSPECTION.NOTICED SOME FRUIT FLIES IN BACK CORNER OF KITCHEN BY DRY STORAGE AREA. CHEF MENTIONED THAT THEY HAVE HAD A PROBLEM WITH FRUIT FLIES THIS YEAR. ADDRESS THIS PROBLEM WITH PCO TO ELIMINATE PROBLEM.
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10/12/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD FOOD STORAGE.GOOD COLD HOLING TEMPS - 39F-44FGOOD HOT HOLDING TEMPS - 157F-163FTHERMOMETERS AVAILABLE IN REFRIGERATION UNITS.SANITIZER BUCKETS GOOD.HIGH TEMP DISHWASHER GOOD AT 180F.DISCUSSED PROPER COOLING METHODS OF COOKED RIBS AND ROASTS. DO NOT COVER OR WRAP FOOD DURING THE COOLING PROCESS. FOOD SHOULD ONLY BE WRAPPED OR COVERED AFTER IT IS 40F OR BELOW. DISCUSSED LOWERING THE PRODUCT LEVEL IN PANS ON TOP MAKE-UP UNIT IE: CHEESE; WRAPPED MEATS WHEN NOT BUSY TO ENSURE THAT PRODUCT STAYS AT SAFE LEVELS.NO INCREASE IN EMPLOYEE ILLNESSES.
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11/17/2010 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
ENSURE THAT FOOD IS PROPERLY RE-HEATED TO 165F PRIOR TO SERVICE. CORRECTED ON SITE.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
INSIDE OF ICE MACHINE IS DIRTY. CLEAN TO REMOVE ALL BUILD-UP ON DEFLECTOR PLATE.
- [1] Lighting provided as required; fixtures shielded
MUST INCREASE THE LIGHTING ALONG COOK-LINE TO AT LEAST 50 FOOT CANDLES TO ENSURE PROPER LIGHTING TO SEE FOOD ON LINE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD COLD HOLDING TEMPS 38-42FHOT HOLDING GOOD ON COOK LINE 150FDISHWASHER GOOD AT 180FGOOD FOOD STORAGEDISCUSSED CHANGING PROCESS OF HEATING OF LASAGNA PRIOR TO SERVICE. THIS IS BEING DONE IN THE MICROWAVE AND WAS NOT REACHING PROPER TEMP. MAY NEED TO RE-EVALUATE TO PROCESS OF THIS ITEM TO ENSURE SAFETY OF FOOD.DISCUSSED HOT HOLDING OF CHICKEN BREAST IN ALTO SHAM. CHICKEN WAS AT 139F; ALTO SHAM AT 140F. ENSURE STAFF KNOWS TO KEEP TEMP OF ALTO SHAM HIGH ENOUGH TO KEEP PRODUCT AT 140FDISCUSSED BETTER COOLING OPTION FOR COOKED RIBS. PLACE RIBS INTO WALK-IN TO COOL DURING BUSY TIMES TO ENSURE THAT PRODUCT DOESN'T GET LEFT OUT TOO LONG ON COUNTER.
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11/4/2009 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Discussed proper cooling procedures for lentil soup woth CFPM to include ice water bath in metal contianers.Left consumer warning for hamburgers cooked and served rare at less than 155 F. for 15 seconds.
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10/16/2008 | Routine Inspection 1st | 100 |
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