- General Comments that relate to this Inspection
NOTES:KITCHEN AREA GOOD AND CLEANHOT BOX WAS AT 150 AND ALL PROUDCT ABOVE 140 DEGREE FHOT HOLDING LINE WAS ALL ABOVE 140 DEGREE FALL PRODUCT MADE IN KITCHEN NOT MAIN KITCHENREFER BELOW LINE WAS OK LOW 40'S COULD BE BETTER BUT SMALL PORTIONS OF PRODUCT AND USED.HAND SINKS ALL OKTHERMOMETERSSANITIZERS ALL AT 50 -100 PPMTEST STRIPS GLOVE USE WENT OVER GLOVES AND HANDWASHING
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6/12/2015 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
50) HAD A PAN OF CHILI THAT WAS AT 111-120 DEGREE F VOLUNTARIALLY DISCARDED.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) FREEZER BY THE OFFICE HAD A DOOR THAT WOULD NOT SECURE HAD AIR GAPS. MAINTENANCE NOTIFIED AND WERE WORKING ON IT; THE TEMPERATURE WAS NOT BEING COMPRIMISED DUE TO CURTAINS. 7 DAYS
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) FLOORS IN THE WALKIN UNDERNEATH THE SHELVING MUST BE CLEANED ON A REGUALR BASIS; THIS BUILDUP CAN CAUSE BACTERIA GROWTH AND POSSIBLE VERMIN ATTRACTION. 7 DAYS
- General Comments that relate to this Inspection
NOTES:MAIN KITCHEN AREA OK NEED TO CONTINUOUSLY CLEAN MAIN LINE HOT HOLDING TEMPS RICE; CHICKEN; BEANS ALL AT 159-162 DEGREE F.HANDSINKS OKREFER DRAWERS ALL MEAT WAS AT 39-41 DEGREE F; HAMBURGER; STEAK.LINE REFERS WERE ALL AT 40 OR BELOW AND ALL PRODUCT PROPERLY STORED.THERMOMETERS PRESENT.DISHWASHER WAS HIGH TEMP REACHED 184 DEGREE FWALKIN REFER AT 39 DEGREE F ALL PRODUCT PROPERLY STORED AND LABELLED.
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2/20/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Notes:The kitchen is just for the Tivoli area. They have a three comp sink for large items that are then transfered to a large dishwasher. The dishwasher is a high temp chemical; high temp reached 184 degree F. They also have a prep sink area in a different room for prep; the handsink was good and area clean. Ok to operate
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5/29/2013 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
SECOND SET OF CONDENSERS IN WALK-IN UNIT NOT WORKING. MUST HAVE ENGINEERING REPAIR THIS TO ALLOW FOR PROPER TEMPERATURE OF WALK-IN. UNTIL THIS IS FIXED RECOMMEND ONLY USING THIS WALK-IN FOR PRODUCE. ALL POTENTIALLY HAZARDOUS PROTEINS AND COOLING WILL BE DONE IN BACK PREP WALK-IN.
- [1] Lighting provided as required; fixtures shielded
REPLACE BURNED OUT LIGHT BULB IN BACK PREP WALK-IN.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.HIGH TEMP DISHWASHER GOOD AT 195F AT MANIFOLD.PROPER FOOD STORAGE; NOT CROSS CONTAMINATION ISSUES.DISCUSSED COOLING ISSUES WITH CHEF DON. RECOMMEND PLACING A UTENSIL IN PANS DURING COOLING PROCESS IN WALK-IN TO HAVE STAFF STIR PRODUCT TO HELP FACILITATE THE COOLING PROCESS.
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6/21/2012 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND CLOTH TOWEL STORED ON TOP OF LETTUCE. DO NOT USE ANY CLOTH TOWELS TO COME INTO CONTACT WITH FOOD PRODUCT TO REDUCE THE RISK OF CHEMICALS USED IN LAUNDERING PROCESS TO LEACH INTO FOOD. MUST ONLY USE FOOD GRADE MATERIAL TO COME INTO CONTACT WITH FOOD. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED.PROPER FOOD STORAGE IN WALK-IN AND FREEZER. HOT HOLDING TEMPS GOOD IN WARMING BOXES.
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5/27/2011 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND CLOTH TOWELS COVERING FOOD IN UP-RIGHT REACH-INS. MUST ONLY USE FOOD GRADE MATERIAL TO COVER FOOD. CLOTH TOWELS CAN LEACH CHEMICALS USED IN THE LAUNDERING PROCESS ONTO FOOD. CORRECTED ON SITE.FOUND CONTAINERS OF FOOD UN-COVERED IN WALK-IN UNIT. MUST COVER ALL FOOD DURING STORAGE UNLESS PRODUCT IS COOLING TO PREVENT POSSIBLE CONTAMINATION OF PRODUCT.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
MUST REPLACE BROKEN DOOR GASKET ON THE STANDING UP-RIGHT FREEZER ON RIGHT DOOR. MUST ALLOW FOR A PROPER SEAL ON UNIT TO PREVENT ICE BUILD-UP.
- General Comments that relate to this Inspection
NOTES:HAND SINK AVAILABLE AND STOCKED.KITCHEN IS CLEAN AND ORGANIZED.HIGH TEMP DISHWASHER IS GOOD.REMIND STAFF TO STORE ALL FOOD PRODUCT OFF OF FLOOR AT LEAST 6 INCHES.HAVE ENGINEERING CHECK THE 1ST WALK-IN REFER TO MAKE SURE THAT TEMPERATURE IS PROPERLY SET TO MAINTAIN FOOD PRODUCT AT 40F OR BELOW.
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9/3/2010 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND NUMEROUS ITEMS UN-COVERED IN REACH-INS; WALK-INS; AND HOT HOLDING UNITS. ENSURE THAT ALL FOOD IS COVERED DURING STORAGE TO HELP PROTECT FOOD PRODUCT. CORRECTED ON SITE.IN WALK-IN UNIT FOUND CHICKEN STORED ON SAME SHELF AS BEEF. SEPERATE ALL MEAT TYPES TO DIFFERENT SHELVES WITH CHICKEN ON THE BOTTOM TO REDUCE THE RISK OF CROSS CONTAMINATION. CORRECTED ON SITE.FOUND PANS OF SHRIMP SHELLS STORED ON FLOOR IN FREEZER. ALL FOOD MUST BE STORED AT LEAST 6 INCHES OFF THE FLOOR. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED.GOOD HOLDING TEMPS.USES ICE WATER BATHS TO COOL FOOD DOWN PRIOR TO PLACING IN WALKIN.DISHWASHER GOOD HIGH TEMP AT 195F
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9/30/2009 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Doors of reachins particularly dirty.
- General Comments that relate to this Inspection
Reminer to cool all foods in ice water bath prior to placement in walkin. Chicken in walkin at 145 F. was removed and cooled to 50 F. in 2 hours; then placed in walkin.
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12/1/2008 | Routine Inspection 1st | 98 |
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