- General Comments that relate to this Inspection
Notes:Prime rib being hot held @ 135 -140 f. Will be immediatley served to customers. Downstairs Walk in cooler @ 40 f; Pork @ 38 f; all food products stored properly. Walk in freezer @ 0 f; All food products frozen. Walk in cooler Cod 38 f; Cheeses 38 f; Chicken 36 f; Beef 38 . All food stored properly and in food grade containers. Floors clean; Condensation unit in good condition and no leaks. Reach in coolers @ 40 f; Roast beef 38 f; Veggies 38 f; cheese 38 f; Sliced Tomatoes 40-43 f. Gravy hot holding @ 167 f; Potatoes 165 f. All serving utensils clean and stored properly. Scallops being prepped at 42 f then placed in cooler. Salad reach in coolers @ 40 f. Cheeses 38 f;All lettuce in food grade containers. All serving utensils clean and stored in clean containers. All food products labeled and dated properly. All food products stored in coolers are covered and stored in food grade containers. Ice machines clean. Scoops ok. Cookware; utensils; glasses; plates; and knives clean and stored in clean locations. Hood system cleaned every 3 months. Screens clean and regularly cleaned. Screens being cleaned onsite.Handsinks in facility stocked properly and accessible. Scullery sink operational. No leaks in plumbing. 3 compartment sink set up for food prep all basin covered with stainless steel. Dish machines in facility @ 180 for final rinse. Sprayer in good conditon at pot sink area. Cutting boards; equipment clean and well maintained.Food bins clean and scoops stored properly.Freezer @ 0 f. All food products stored properly and frozen. Floors; counters; prep areas clean and well maintained.**Observed proper food prep and handling onsite. **Observed proper handwashing onsite.Server areas clean. All utensils and storage clean. Menus & bill folders clean.*Discussed no bare hand contact with ready to eat food items - gloves in use and observed handwashing. Gloves onsite. *No employee has failed serve safe exam in last year.
- General Comments that relate to this Inspection
Notes:Glassware clean and stored in clean location.Ice bins clean and scoops stored properly. Bar ware clean and in good condition. Handsink stocked; accessible and operational (Hot & cold). Reach in coolers @ 40 f; All drink products have current dates. Bar gun/ holder clean and drain hose installed - no leaks.Floors and bar area clean.
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9/29/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in coolers @ 40 f. Beef 37 f; Cheeses 38 f; Chicken 37 f; Chicken 38 f. All food stored properly and in food grade containers. Floors clean; Condensation unit in good condition and no leaks. Reach in coolers @ 40 f; Roast beef 38 f; Veggies 38 f; cheese 38 f; Tomatoes 38 f.Sauces hot holding @ 155 f. All serving utensils clean and stored properly. *Short Ribs just pulled out of oven temps range from 168 - 185. Discussed cooling process - no issues noted.Salad reach in coolers @ 40 f. All lettuce in food grade containers. All serving utensils clean and stored in clean containers. Ice machines clean. Scoops ok. Cookware; utensils; glasses; plates; and knives clean and stored in clean locations. Hood system cleaned every 3 months. Screens clean and regularly cleaned.Handsinks in facility stocked properly and accessible. Scullery sink operational. No leaks in plumbing. 3 compartment sink set up for food prep all basin covered with stainless steel. Dish machines in facility @ 180 for final rinse. Cutting boards; equipment clean and well maintained. Downstair storage:Food bins clean and scoops stored properly.Walk in cooler @ 40 f; Produce stored properly. Deli meat @ 38 f; Cheeses 38 f. Storage racks clean.Freezer @ 0 f. All food products stored properly and frozen. Floors; counters; prep areas clean and well maintained.**Observed proper food prep and handling onsite. **Observed proper handwashing onsite.Server areas clean. All utensils and storage clean. Menus & bill folders clean.
- General Comments that relate to this Inspection
Notes:Handsink stocked and accessible. Reach in coolers @ 40 f. All drink products have current dates and labeled properly. 3 compartment sink operational - set up properly for wash; rinse; and sanitize. Sani @ 200ppm. Glassware clean and stored in clean location. Bar guns and holder clean. Drain hoses secure - no leaks. Ice machine and bins clean. Scoops stored propetrly. Blender and bar ware clean and in good condition. Floors and bar area clean.
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11/6/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in coolers @ 40 f. Beef 38 f; Veggies 38 f; Cheeses 38 f; Chicken 38 f; Ribs 38 f. All food stored properly and in food grade containers. Reach in coolers @ 40 f; Roast beef 38 f; Veggies 38 f; cheese 38 f; Tomatoes 38 f. Sauces hot holding @ 148 f. Ribs hot holding @ 120 f. When ordered these ribs will be reheated and served to customer. Salad reach in coolers @ 40 f. All lettuce in food grade containers. All serving utensils clean and stored in clean containers. Ice machines clean. Scoops ok. Cookware; utensils; glasses; plates; and knives clean and stored in clean locations. All chef knife bags clean. Handsinks in facility stocked properly and accessible. Scullery sink operational. No leaks in plumbing. 3 compartment sink set up for food prep all basin covered with stainless steel. Dish machines in facility @ 181-185 f for final rinse. Cutting boards; equipment clean and well maintained. Downstair storage:Food bins clean and scoops stored properly.Walk in cooler @ 40 f; Produce stored properly. Deli meat @ 38 f. Storage racks clean.Freezer @ 0 f. All food products stored properly and frozen. Floors; counters; prep areas clean and well maintained.**Observed proper food prep and handling onsite. **Observed proper handwashing onsite.
- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f. All dates current on drink products. Bar gun and holder clean. Drain hose secure. Ice bins clean and scoop stored properly. Bar ware clean and stored in clean containers. Cutting boards clean and in good condition. Glass washers @ 181 f final rinse. Fruit press and mixers clean and in good condition. Tap lines and drains clean. Service sinks operational - no leaks observed. Floors; counters; and customer area clean.
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12/6/2013 | Routine Inspection 1st | 100 |
- [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. Corrected on-site.
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sinks properly stocked-observed employee hand washing-salad/dairy make-up units 38F-40F -chicken salad 40F -cheeses 39F-40F-reach-in freezer less than 0F-hot holding: -pulled pork 150F -soup 168F-cold holding cook-line drawers at 33F -scallops 39F -fish 38F-40F -hamburger 39F-walk-in at 40FF -cooked and cooled meat loaf 39F -gravy in the cooling process at 80F -soup in the cooling process at 120F-130F-discussed cooking and cooling procedures. Ensure potentially hazardous foods are cooled from 140F to 70F within 2 hours and from 70F to 40F within an additional 4 hours (if foods do not reach 70F within 2 hours; a total of only 4 hours is allowed to cool product to 40F). Ensure foods are cooled in small shallow containers and ice baths and ice wands are used to facilitate cooling.-containers labeled and dated-food stored properly - no cross-contamination issues noted *ensure raw meats are stored in following order from top to bottom shelf in walk-in: fish; pork; beef; chicken-dishwasher checked at 184 for rinse cycle-wiping cloth sanitizer buckets checked at 200 ppm quat-chemical test kits available-ice machine clean; scoops properly stored-downstairs walk-in at 38F-downstairs freezer at 10F-chemicals labeled and properly stored-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.Discussed facility policies for allowing dogs to dine on the patio only. Per operator; the dogs are provided a bowl of water (all dog bowls are used only for dogs and kept separate from dish and table ware for public); and a dog biscuit served on a napkin. All employees that handle dog biscuits or tough/pet dogs must immediately wash hands and dogs are not allowed inside the building. Facility has the following additional CFPMs:Jessica MarrifoM120231exp: 4/20/17Joseph BellM120230exp: 4/20/17
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-reach-in at 40F-three-comp. sink sanitizer checked at 200 ppm quat-chemical test kits available-chemicals labeled and properly stored-restrooms stocked and clean-alcohol advisory sign provided to operator. Ensure sign is posted in a conspicuous location.
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9/11/2012 | Routine Inspection 1st | 99 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Check with Cisco foods for correct test strips for quats currently inuse.
- General Comments that relate to this Inspection
No violations noted.Basement walk-in @ 38 F; walk-in freezer @ 5 F. Prep tables: with cold cuts-ambient @ 40 F -internal on sliced cold cuts @ 45 F- had just been sliced. Prep table #2 @ 40 ambient: chopped garlic in oil at 45 F. Sliced tomatoes @ 42 F. Prep table #3- ambient 39 F; chicken salad @ 42 F. Upstairs walk-in @ 40 F (baked salmon @ 43 F; cous-cous @ 42 F; -crab-corn soup @ 42 F. -soup @ 168 F-chicken cooked to 191 F.-wiping rags stored in sanitizer buckets-hand wash sinks stocked--hand-washing observed.-all foods stored 6" off floor.-dish machine @ 160 wash cycle; 180 F rinse cycle-ice machine clean; scoop stored properly-facility is cleaned and well-organizedIssues for management attention:1.) Adjust or service upstairs walk-inso that temp is at about 38 F to accomodate cooling and constant opening and closing of door during busy times2.) recommend changing placement of sanitizer dispenser to allow for food prep on temporary counter on 3 compartment sink-discuss possibility with Eco-Lab3.) quats test strips in use may no longer be appropriate for type of quats in use-check with Eco-LabDiscussed future changes in regs requiring no bare hand contact with ready-to eat foodsReminded owner of need to screen sick employess for gastroenteritis symptoms and to exclude until 48 hrs after symptoms have stopped.
- General Comments that relate to this Inspection
No other violationd noted.
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5/26/2011 | 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. Corrected on-site.
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sinks properly stocked-observed employee hand washing-hot holding: -soups 148F-160F-cold holding cook-line drawers at 35F -scallops 39F -fish 38F-40F -hamburger 39F -chicken 38F-salad/dairy make-up units 38F-40F -chicken salad 40F -cheese 39F-40F -roast beef 40F-reach-in freezer less than 0F-walk-in at 36F -chicken 38F -beef 40F -meat loaf 40F-discussed cooking and cooling procedures with no problems noted-containers labeled and dated-food stored properly - no cross-contamination issues noted-dishwasher checked at 184 for rinse cycle-wiping cloth sanitizer buckets checked at 200 ppm quat-chemical test kits available-ice machine clean; scoops properly stored-chemicals labeled and properly stored-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-reach-in at 40F-three-comp. sink sanitizer checked at 200 ppm quat-chemical test kits available-chemicals labeled and properly stored-restrooms stocked and clean-alcohol advisory sign posted as required
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10/11/2010 | Routine Inspection 1st | 99 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. North cook line make-up unit missing thermometer - chicken in make-up unit at 50F; shredded cheese at 48 and goat cheese at 43F. Thermometer added to make-up unit on-site. Monitor and Ensure unit maintains 40 degrees F or below to prevent bacteria growth.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in north cook line make-up unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature. Corrected on-site.
- [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.
- General Comments that relate to this Inspection
Notes:-hand sinks properly stocked-salad make-up unit at 38F -shrimp at 37F-south make-up unit at 40F-walk-in at 38F -smoked salmon at 39F -raw beef at 38F-no cross-contamination issues noted - raw product stored on bottom shelf-discussed cooking and cooling procedures with no problems noted-containers labeled-wiping cloth sanitizer buckets checked at 200 ppm quat.-chemical test strips available-high temp. dishwasher checked at 184 for rinse cycle-ice machine clean; scoop properly stored-chemical bottles labeled and properly stored-restrooms properly stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (diarrhea; vomiting; jaundice) are excluded from work for at least 48 hours after their last bout of illness.
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-three comp. sink used for wash; rinse; sanitize-chemical test kits available-reach-in at 40F-chemicals labeled and stored properly-restrooms properly stocked and clean-alcohol advisory sign posted as required
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7/27/2009 | Routine Inspection 1st | 94 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Eating surface of spoons stored up in a bin. Store flatware with handles up so that eating surface does not have contact with hands of person setting up.
- General Comments that relate to this Inspection
Store metal sour cream container so that sides are surrounded with ice water.Store spray bottles of sanitizer below or away from food product.Posted no smoking signs and alcohol warning at time of inspection.Change out board on salad prep table that has deep cuts to use the other side.Overall; this is a well-managed facility.
- General Comments that relate to this Inspection
No vioations noted.
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5/22/2008 | Routine Inspection 1st | 98 |
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