- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. The facility was clean and organized. Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-Observed good hand washing and good glove use.-Make up unit across from cook line at 40F. Onion 37F; mushrooms 38F; pancetta 37F; salmon 38F. Observed proper storage of potentially hazardous items. *Recommend re-surfacing cutting boards.-Cold holding drawers under the cook line at 38F. Shrimp 39F; sausage 40F.-Cooked temperature of fish 169F.-Hot holding temperatures good. Meat sauce 147F; potatoes 157.-Walk in freezer at 0F. All product frozen. Observed good food storage. Clean and organized.-Walk in cooler at 36F. Salmon 37F; soup 40F; meat sauce 40F. Observed good food storage. Clean and organized. Observed proper thawing. Observed good date marking.-Reach in freezer at 0F. All product frozen.-Dessert and salad walk in cooler at 38F. Strawberries at 36F.-Prep area clean and organized. Knives clean and stored properly and meat slicer clean.-Utensils clean and stored properly.-Observed good food storage and good chemical storage.-Mop area clean and organized.-Dishwasher at 100 ppm Chlorine. Test strips available.-Sanitizer at 200 ppm Quat.-No signs of pests or vermin.Per manager no other individuals have a CFPM certificate. No individuals have taken a CFPM exam and failed the exam within the past year.
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9/25/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD HANDWASHING WHILE ON SITE.GOOD COOLING PROCEDURES - RED SAUCE IN SHALLOW PANS IN WALK-IN WITH UTENSIL FOR STIRRING AT 45F AFTER ONLY 2 HOURS.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.FINAL COOK TEMP OF SALMON 145F; CHICKEN 170F; SHRIMP 155F.ALL FOOD PROPERLY STORED; COVERED AND DATED.DISHWASHER GOOD AT 100PPM CHLORINE.SANITIZER BUCKETS GOOD.FACILITY IS VERY CLEAN AND ORGANIZED.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.
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8/14/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND STOCKED.ALL FOOD PROPERLY STORED; COVERED AND DATED.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.DISHWASHER GOOD AT 100PPM CHLORINE.WALK-IN; FREEZER AND PREP COLD DRAWERS ALL AT PROPER TEMP AND THERMOMETERS AVAILABLE.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.GOOD COOLING PRACTICES.HAVE PREP ROOM HANDSINK SERVICED TO ENSURE THAT IS CONSITANTLY WORKS.NEW DOOR GASKETS ORDERED FOR WALK-IN FREEZER - INSTALL WHEN THEY COME IN.
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9/13/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Cold holding temperatures overall good-pasta 37 f; salmon 41 f; cheese 39 fNoted some coolers on cook line holding at about 42-43 f. Continue to monitor these coolers and adjust if necessary to ensure they are able to maintain 40 f or below at all timesDessert/produce walk-in cooler at 28 fObserved main walk-in cooler at an elevated temperature (product temped between 42 f and 46 )f due to large volume of foods being cooled. Operator moved part of the cooling food products to alternate walk-in cooler. Consider making this a permanent solution. Monitor coolers when cooling to ensure they are able to maintain food product at 40 f or below.Walk-in freezer at - 10 fHot holding temps good-soup 187 f; meat sauce 175 f; polenta 177 fObserved good cooling proceduresObserved good food storageDishwasher sanitzing at 100 ppm chlorine. Sanitizer buckets at 200 ppm quatFacility very clean and well keptFound operator to be knowledgeable on proper food handling procedures.
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8/27/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Hot holding meat sauce 147; marinara 148; potatoes 140 degree F.2) All line refer drawers between 36-38 degree F; sole 37; steak 35; veal 36; degree F.3) Walk in refer at 36 degree F; all products labelled and dated; have cooling racks they cool sauces and soups in 4 in pans to two inches of product very controlled. All meats properly stored.4) Freezer at -3 degree F all product frozen and properly stored.5) Dishwasher at 5 0ppm6) Area clean and organized.7) Dry storage was labelled and everything off the floor.8) Pest control in place monthly.9) Mop sink good10) All handsinks were stocked hot water one was down but not in a high traffic area using other one within distance.11) Server area good soda dispenser nozzles cleaned nightly.CFPM Expiring next July remember to recert.
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9/14/2011 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
Hand sink in back prep room not draining. Facility must repair within 7 days.
- General Comments that relate to this Inspection
Dishwasher checked at 50 ppm chlorine. Ensure staff is checking dishwasher on a daily basis and prior to use.
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6/15/2010 | Routine Reinspection 1st | 99 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit by 6/11/10 to dispense adequate amounts of sanitizer to ensure proper sanitization.
- [1] Installed; maintained
Back prep. area hand sink not draining. Per operator; maintenance provider already contacted for repairs.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-observed employee hand washing-walk-in at 38F -fish 37F -meat (beef) sauce at 39F-make-up units all less than 40F; internal food (fish; cheese) temps. checked at less than 40F-walk-in freeze at -12F-reach-in freezer at 0F-dessert walk-in at 33F-containers labeled-food stored 6" off the ground-no cross contamination issues noted (raw product stored properly)-discussed cooking and cooling procedures with no problems noted-wiping cloth sanitizer buckets checked at 200 ppm quat-chemical test kits available-chemicals labeled and properly stored-restrooms stocked and clean-discussed employee health and hygiene policies with no problems noted
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6/11/2010 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks properly stocked-walk-in freezer at -20F-meat sauce in walk-in in the process of cooling checked at 65F. Per operator; meat sauce was cooked one hour previous. Ensure meat sauce cools to 40F in three additional hours or less - discussed cooling procedures with no problems noted.-walk-in refrigerator at 38F-raw chicken in walk-in checked at 35F-all food properly labeled and stored-reach-ins all at 40F-checked veal in reach-in at 35F-meat sauce hot holding at 145F-165F-soup hot holding at 180F-wiping cloth sanitizer bucket at 200 ppm quat.-dishwasher sanitizer checked at 50 ppm chlorine-chemicals properly labeled and stored correctly-restrooms properly stocked and clean-discussed employee health policies with no problems notedFacility extremely well maintained.
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3/11/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Freezer 0F.-Walk-In 39F.-Hot holding soup 193F.-Observed date labeling on food products.-Dish washer sanitizer at 100 ppm chlorine.-Reach-In 35F.-Hand sinks properly stocked and used.-All lights properly shielded.-Proper cooling observed.-Reach-In 36F.-Reach-In 37F.-Hood very clean.-Hot holding -Sauces 154-170F.-All containers properly labeled.-All food items properly stored at least 6" off the ground.-Observed proper scoop use.ENTIRE KITCHEN VERY CLEAN!!!
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7/2/2008 | Routine Inspection 1st | 100 |
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