- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall seal area around handsink in waitress station; area must be smooth and easily cleanable.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Please provide a shatterproof light or "Tuff Coat" bulb for lights in refrigeration display cases.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked ok; eggs at 161F; biscuit and gravy at 170F; sausage patties at 149F.Cold-holding checked good; tomatoes at 38F; ham at 42F; steaks at 36F; cheese at 43F.Dishwasher sanitizing at >180F on final rinse sanitization.Handsinks checked stocked and functional; reviewed the new regulations concerning no bare hands with ready-to-eat foods.Reviewed new regulations concerning date labels on all prepared foods.All refrigeration and freezer temperatures checked within regulation.Certified Food Managers on record:Kenneth Minkoff; 9125350; Exp; 05/19/2017 (ServSafe)Tyler H. Gaffaney; M140050; Exp; 07/22/2018.
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9/18/2015 | Routine Inspection 1st | 98 |
- [1] Wiping clothes: clean; use restricted
Facility shall maintain sanitizer solution at a minimum of 50-100ppm chlorine or 200-400ppm quatinary ammonia; observed main line bucket empty and service station solution at <200ppm quatinary ammonia.correction on-site
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair damaged floor and base coving areas throughout kitchen; all surfaces must be smooth and easily cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cooking temperatures checked good; observed hamburger cooking at 160F and chicken breast cooking at 178F.Cold-holding checked good; raw beef at 41F; cheese at 42F; ranch at 38F; breaded chicken at 42F; turkey at 38F.High temperature dishwasher checked at >180F on final rinse sanitization.Walk-in refrigeration at 35F; walk-in freezer at -8F.Handsink stocked and functional; observed handwashing and glove use.
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5/21/2014 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed several areas in throughout kitchen/cafe with non-food contact surfaces very worn and no longer smooth and easily cleanable. If renovation does not occur; facility will need to start repairing worn surfaces to ensure all surfaces are smooth and easily cleanable.Facility shall replace microwave on front line; unit is damaged.Facility shall hang soap dispenser at handsink.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize reach-in refrigeration systems with debris; some units observed with some build-up. (maintain clean)
- [1] Wiping clothes: clean; use restricted
Facility shall maintain a sanitizer bucket on main line and keep wiping cloths in solution. (200-300ppm quatinary ammonia or 50-100ppm chlorine)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; eggs cooking at 207F; potatoes holding at 166F; sausage at 135F.Cold-holding checked good; ham at 41F; turkey at 42F; raw ground beef at 38F; tomatoes at 43F; cheese at 42F. (keep containers on front line half full)Dishwasher checked within regulation at approximately 182F on final rinse.Refrigeration checked within regulation; walk-in #2 at 37F; walk-in #3 at 32F.Handinks functional and stocked; however; soap dispenser needs repair as indicated above.
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5/1/2013 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Several non-food contact surface maintenance items observed. Caulking along the sides of the line equipment was degraded and collecting food debris. *this must be corrected immediatelyOther items observed include some tiling issues and some wall penetrations. None of these are causing immediate concern; but discussed with manager. Facility is expected to undergo complete remodeling in May and these items may wait until then - but if remodel plans fall through; the items need to be corrected.
- [1] Installed; maintained
Bain marie drain leaking. Repair leak to prevent potential spills and standing water issues.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor around floor sinks had large build up of food debris. Normally this is a night crew cleaning issue; but this area had been ignored for awhile. Operator will review importance with cleaning crew to prevent the potential for pest attraction.
- General Comments that relate to this Inspection
*Operations at this facility have improved dramatically from last year.Hand sinks stockedWalk in @ 39F-meat @37FCooling process good-ice baths observed and used-all cooled items in walk in under 40F*Small amount of breakfast product was not put through ice bath; but had reached 69F within 2.5 hours. Product likely would make it to 40F within 4 hour limit; but recommend that ice baths be used for ALL cooling to speed process.Dishwasher @ 180F final rinseWalk in freezer okFacility cleanLine refrigeration @ 40F*Some items on top were stored in ice and were reaching 44F. After discussion with operator; this policy had been put in place after the unit had malfunctioned last year; and not been removed. since unit is holding well and checks are regular; instructed operator to go back to using the mechanical refrigeration well instead of ice.Temperature logs kept-corrective actions known by employeesLine drawers @ 39F-burgers @39F*Reviewed importance of training server staff to keep single service utensils facing the same direction.Sanitizer buckets in place @ 200ppm quat*Suggested training employees to wipe down handles; light switches; pos machines; etc while wiping down other areas to prevent build up.Servers do their own busing*Reviewed the importance with servers that after handling dirty dishes; hand washing is required and sanitizer is not a substitute.**Reviewed slicer cleaning. Policy is to wash; rinse; and sanitizer after every use. Discussed the difficulty and suggested that chef review the importance with staff members.
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10/5/2012 | Routine Inspection 1st | 97 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Soups observed cooling in large 5 gallon plastic tubs at 50F after 24+ hours. Product voluntarily discarded. See notes for further discussion.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Slicer not properly cleaned. Observed food build up from several different product types; clearly from many hours earlier. Clean and sanitize slicer after use to prevent the potential for bacteria build up and cross contamination. See notes for further discussion.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Caulking in dishwasher room had large amounts of mold build up. Caulking needs to be stripped out and redone. Recommend cleaning out area with bleach solution to kill microscopic mold particles prior to applying new bead of caulk.
- [1] Wiping clothes: clean; use restricted
No sanitizer buckets being used. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Hand sinks on line had no soap dispensers. Provide soap dispensers - mounted or hand pump to encourage proper hand washing.
- General Comments that relate to this Inspection
Line drawer temps @ 40F or belowRaw product stored correctlyFacility cleanWalk ins @ 40F or belowPrep area cleanDishwasher @ 180F final rinse**Front coolers were holding around 44F. Maintenance turned coolers down while on site and they held at 39F. Discussed monitoring options with maintenance and suggested that they store a thick product (such as sour cream) in the cooler just for taking temperatures to get accurate readings on the unit. They will modify their process.**Reviewed cooling procedures with new manager. Discussed several alternatives to meet the required 140F - 40F cool down within 4 hours. These methods include using shallow metal pans; stirring regularly; storing in walk in after reaching 70F; and not pooling everything together until the product has reached 40F. Operator will review procedures and ensure that all cooling is done properly.**Reviewed the importance of cleaning and sanitizing slicers within 4 hours of use. Discussed the breakdown of slicers for the cleaning; to ensure that all areas get cleaned correctly. Suggested using a sanitizer cloth in between items prior to complete break down and cleaning.**Discussed many often overlooked areas that should be regularly cleaned such as telephones; handles of equipment; walls in server room that get splashed; etc. Suggested using a sanitizer cloth to do these cleanings.
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10/31/2011 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedFacility cleanHot holding ok-soup 142FAll refrigeration @ 40F or below-ham - 40F-turkey - 40FDishwasher ok
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11/2/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitFacility is a risk category 3The following correction is required:1) One full time Certified Food Manager is required. The current CFM has just expired. Notes:Hand sinks okDishwasher @ 180F final rinsePlumbing okRefrigeration 40F or below and equipped with thermometersFacility clean and in good shape.
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8/27/2009 | Opening Inspection | 100 |
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