- [2] Food protected during storage; preparation; display; service; transportation
Facility shall repair leak inside 2 door reach-in unit. Observed plastic hotel pan collecting water from back of unit at condensate drain line. This shall be repaired by 09/16/15 and a phone call confirmation made to area health inspector at 328-2682.
- General Comments that relate to this Inspection
All other violations corrected at time of re-inspection. The following cold holding temps. were recorded:Raw chicken @ 42.0 F; crab @ 38 F; cheese @ 39 F and beef @ 37 F. A handwashing sign is posted at handsink. Employees wear gloves when handling ready to eat foods. Reviewed with PIC; person in charge Karissa to monitor employees for proper handwashing prior to glove use and monitor glove use policy. A new vent cover has been installed overhead in kithcen and dust removed from walls. Ice machines observed clean and all food scoops properly stored. Wet areas around sinks have been recaulked. Facility shall maintain a clean and sanitary kitchen.
|
9/9/2015 | Routine Reinspection 1st | 98 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food found out of temperature. Ensure all cold foods maintain 41 degrees F or less and hot foods maintain 135 degrees F or more to prevent bacteria growth.Observed two large 20 quart containers of homemade tomato pasta sauce with a recorded temperatures between 59.8 F - 60.8 F. Approximately 40 quarts of tomato pasta sauce was voluntarily discarded. Observed 20 quart container of butter and margarine mix stored at room temperature for longer than 4 hours. Butter margarine mix voluntarily discarded.** This is a repeat violation from previous year 2014 and 2013.* Corrected on site.*** Reviewed with operator using "Time as a public health control." Time; termperature control for safety foods (TCS foods) must be documented for the time it will start in the temperature danger zone; the temperature between 41 F - 135 F and the time the TCS food will be discarded within 4 hours later. The time it takes to prep the TCS food must be taken in account for. TCS foods that are held this way cannot be recooled or reheated. It must be discarded. All butter blends must be cold held at temps. below 41 F.Discussed with head chef Kevin; two step cooling process. Hot foods must be cooled rapidly from 135 F to 70 F within first two hours of cooling.This first step must be met prior to the second step for cooling which allows TCS foods to be cooled from 70 F to 41 F within another 4 hours. Food protection manager shall verify cooling procedures with staff and conduct a cooling log for all hot foods cooled on site and later reused.
- [2] Food protected during storage; preparation; display; service; transportation
Facility shall remove all ice in ice bin at North side hostess station ice machine. Observed visible and heavy mold buildup inside ice machine. Do not use ice stored in ice machine. Ice machines shall be cleaned and sanitized quarterly. Do use a flashlight to conduct a visual check of cleanliness of ice machines on a regular basis.
- [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.Observed several food scoops stored improperly in dry storage containers.
- [5] Hands washed and cleaned; good hygienic practices
Observed employee handle fresh ready to eat lettuce mixture with bare hands. Observed employee wash hands in prep sink. Observerd employees with wrist jelwrey on hands. Food handler discarded touched lettuce and washed hands prior to putting on gloves. * Corrected on site.Employee re-washed hands at handsink. ** Corrected on site. All food handlers was asked to remove wrist jelwrey. *** Corrected on site.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed kitchen North wall with dust debris buildup. Facility shall take preventative measures to prevent overhead vent from dropping dust particulates to food being stored and prepared down below. North side wall shall use a dustless cleaning procedure to clean all visible dust from wall. This is a repeat violation from the last two previous years in 2013 and 2014. ** Operator shall hav a new vent guard and filter installed in kithcen's overhead vent to prevent physical debris from falling into food and food preparation areas.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
The prep sink and handsink shall have old visibly moldy caulking removed and new caulking installed to close the gap between the wall and the plumbing fixture. A " handwashing sign" or a "handwashing only" sign shall be posted at every handsink in facility. No other activity is to occur at these sinks other than handwashing only.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall replace the vent cover in kitchen and install a fliter to prevent the kitchen from building up dust debris on the west wall. *** This has been a repeat issue for 3 consecutive years. Discussed with operator options for preventing dust from accumulating on walls of kitchen.
- General Comments that relate to this Inspection
Head chef is second certifed food safety manager: Kevin G Ashton; M130564 exp. date: 07/22/18. Kevin will be having Karissa H. takes a food safety course and examination within this year 2015 for initial food safety certification.Cold holding temps. recorded:Cut tomatoes @ 35.9 F- 39 F; salmon @ 38.2 F; marscapone cream @ 40.9 F; butter cubes @ 36 F; cheese @ 41.8 F; parmesan cheese @ 41.8 F; shrimp @ 37.1 F; sausage @ 43.6 F and raw chicken @ 37.3 F.* Sausage was iced down at time of inspection to lower temp. Restaurant hold TCS foods on ice on counter during both lunch and dinner. The following temps. were recorded using ice for cold holding:Cut tomato @ 39 F; rice @ 42 F; bowtie pasta @ 43.7 F; pasta @ 42.5 F; spaghetti @ 39.3 F; penne pasta @ 40.8 F; linguine @ 40.6 F and angel hair pasta @ 42.8 F. Hot holding temps. recorded:Beef meatballs at 186 F and tomato pasta sauce @ 149 F. ** Do ice down completely TCS foods that are cold held in this manner to be at temps. at 41 F or lower. Chlorine dishwasher noted at 100 ppm. Reviewed with operator new regulations regarding "No bare hand contact to ready to eat foods." Reviewed with operator date coding food prepared on site that is held at restaurant. Discussed with operator food safety manager certifications and hand hygeine. *** A reinspection is required. Failure to correct violation will result in re-inspection fees being charged and possible permit suspension.
|
9/3/2015 | Routine Inspection 1st | 83 |
- General Comments that relate to this Inspection
This inspection is a follow up to the reinspection done on 12-29-14.-All violations noted on previous inspection have been corrected.-Operator has discarded 2 door make up unit. Salad items are being stored in reach in or on ice baths. Do monitor temperatures of potentially hazardous items (sliced tomatoes; lettuce) to ensure they they remain @ 40F or below.-unit will be replaced shortly.
|
1/5/2015 | Routine Reinspection 4th | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed the interior of the 2 door salad unit with visible dirt and oil build up on several surfaces. Showed operator specific areas needing attention. Clean unit throughout of all visable build up.
- General Comments that relate to this Inspection
All other violations with the exception of the above have been corrected.A reinspection fee will be charged.If the violation is not corrected by 1/5/14; an additional reinspection fee will be accessed.
|
12/29/2014 | Routine Reinspection 3rd | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
This violation continues to exist.Observed interior of ice machine dirty. Facility shall clean deflector plate of all heave soil build up. This is a point source of contamination to the ice that is used for beverages. Clean ice machine on a regular basis by removing or melting down the ice and thoroughly clean and sanitize interior of ice machine bin; clean or replace filters and working parts. Post a schedule of maintenance on the ice machine.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Food contact surfaces dirty. All food contact surfaces must be clean and free of debris. Observed can opener dirty with visable food debris build up around can opener mounting.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Clean interior of 2 door salad cold table of all food debris buildup. Clean bottom of unit and all gaskets. Clean vent guard in 2 door upright refer of all dust debris build up. Dust can fall into food stored inside unit that is uncovered.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed floors in dry storage room dirty. Pull equipment from walls and clean floor perimeter of all food debris. Floors shall be cleaned on a daily basis to prevent vermin attraction and possible cross contamination.Store all clean equipment off ground in dry storage area including pots and pans.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Replace FRP behind handsink and prep sink and fill in all holes in the wall throughout kitchen.
- General Comments that relate to this Inspection
A reinspection fee will be charged if all violations are not corrected by 12/26/14.
|
12/18/2014 | Routine Reinspection 2nd | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- General Comments that relate to this Inspection
All other violations noted on annual inspection conducted on 11/18/14 require correction.Chlorine dishwasher noted at 50 ppm. Test strips requried to monitor proper dispensing levles of chlorine to be between 50-100 ppm.
|
12/2/2014 | Routine Reinspection 1st | 91 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Recorded temperatures of pasta; spagetthi; rotini and bowtie temped between 45.2 - 46.4 F. Pasta observed date coded and pasta found out of temperature has been in the temperature danger zone for longer than 4 hours. * All pasta found in the the temperature range between 41 F- 140 F voluntarily discarded.* Corrected on site.** This is a repeat violation from 2013. Reviewed with operator how to monitor for proper cooling of pasta. All hot foods shall be cooled from 140 F to 70 F within 2 hours and than from 70 F to 40 F within another 4 hours. The first step must be met before the second step is done. Do conduct a cooling study for pasta being precooked and cooled for later use at restaurant to ensure pasta is being cooled properly.
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination. Observed bag of onions stored on floor of dry storage room.Observed interior of ice machine dirty. Facility shall clean deflector plate of all heavy soil build up. This is a point source of contamination to the ice that is used for beverages. Clean ice machine on a regular basis by removing or melting down the ice and thoroughly clean and sanitize interior of ice machine bin; clean or replace filters and working parts.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.Observed no chlorine at chlorine sanitizing dishwasher. Restaurant has a 3 compartment sink. Do set up one of the three basins to sanitize all food service equipment at chlorine levels to be between 50-100 ppm.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris. Observed can opener dirty with visible food debris buildup around can opener mounting.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide accurate chemical test kit for chlorine at chlorine sanitizing dishwasher and for chlorine sanitizer buckets.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Clean interior of 2 door salad cold table of all food debris buildup. Clean bottom of unit and all gaskets. Clean vent guard in 2 door upright refer of all dust debris buildup. Dust can fall into food stored inside unit that is uncovered.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed floors in dry storage room dirty. Pull equipment from walls and clean floor perimeter of all food debris. Floors shall be cleaned on a daily basis. to prevent vermina attraction and possible cross contamination* Store all clean equipment off ground in dry storage including pots; pans; etc.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed heavy and visible mold growth and staining at FRP board on walls at 3 compartment sink; prep sink and handsink. Do repair by removing FRP board or removing all visible mold growth from caulking and junctions at these wet areas of kitchen. Observed vent; hanging lights and ceiling of kitchen visibly dirty with heavy dust debris buildup. All dust debris buildup shall be cleaned to prevent physical contamination of food being stored and prepared in kitchen.
- General Comments that relate to this Inspection
Hot holding temps. recorded:Meatballs @ 189 F; marinara sauce @ 178 - 181 F; minestrone @ 171 F and clam chowder @ 171 F. Cold holding temperatures recorded:Cut tomatoes @ 33 - 40 F; spinich @ 38 F; parmesan cheese @ 38 - 40.8 F; mozzerella cheese @ 39 F; sausage @ 40 F; raw chicken @ 39 F; whip cream @ 35 F and raw shrimp @ 38 F.Chemicals properly stored and labeled. Handsinks properly stocked.Discussed wih owner Judy cleaning procedures for restaurant. Kitchen shall be maintained in a clean and sanitary condition to prevent cross conrtamination. ** A reinspection is required. Failure to correct violations by abatement date will result in reinspection fees being assessed and possible suspension of health permit.
|
11/18/2014 | Routine Inspection 1st | 82 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test kits available. Must provide chlorine chemical test kits for chlorine dishwasher.
- [1] Installed; maintained
Observed condensate leak at 2 door "True" reach in refrigerator in kitchen. Repair leak so it doesn't leak and have to have a catch pan for leak.Clean floor sink in bar area. Observed heavy soil buildup. Floor sink shall be cleaned and maintained in a sanitary condition on a regular basis. Do seal or refinish the rusted metal perimeter around the base of the floor sink to be smooth and easily cleanable.
- General Comments that relate to this Inspection
Cold holding temperatures recorded at makeup cold holding unit:Diced tomatoes @ 39.4 F; raw chicken slices @ 38.6 F; feta cheese @ 39.0 F; parmesan cheese @ 44.2 F and mozzerella cheese @ 40.8 F.Thermometers present in all cold holding units. Makeup table recorded with recorded temp of 34 F.
|
7/26/2013 | Routine Reinspection 1st | 97 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Observed the following potentially hazardous foods improperly cold holding:Raw chicken pieces @ 43.6 F; raw shrimp between 49.7 - 56.6 F; pooled eggs @ 47 F; mozzerella cheese between 52.4 - 56.6 F; parmesan cheese shredded @ 56.6 F; raw scallops 51.7 FRestaurant did not open for business until 11:30 AM and all food on makeup cold holding line prepped at 10:30 AM. Inspection started at 12:30 PM. * All potentially hazardous foods iced down at time of inspection. No food discarded. Reviewed with operator that potentially hazardous foods cannot be stored in the temperature danger zone; the temperature between 40-140 F more than four hours.
- [4] Facilities to maintain product temperature
Observed cold holding makeup line with thermometer reading of 50 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Failure to correct this violation within 48 hours will result in a reinpsection fee of $ 95.00 being charged to permit holder. Please call health inspector if a delay will occur on the repair of this cold holding unit. DO NOT USE UNIT UNLESS IT CAN COLD HOLD FOOD AT 40 F or LOWER. Do take temperatures of the food on the cold holding line.
- [1] Thermometers provided and conspicuous
Provide a thermometer for reach in freezer where icecream and seafood are stored next to restrooms. Do lock this unit to prevent possible tampering of food stored inside when not in use. The public can easily access this refer unit. Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test kits available. Must provide accurate chemical test kits. Observed no chlorine test kit for chlorine sanitizing dishwasher. Health inspector recorded chlorine at dishwasher at 100 ppm.
- [1] Installed; maintained
Observed condensate leak at 2 door "True" reach in refrigerator in kitchen. Repair leak so it doesn't leak and have to have a catch pan for leak inside the reach in unit. This may be a cross contamination point. Refer cold holding at 38 F.Observed floor sink in bar area with heavy soil buildup. Floor sink shall be cleaned and maintained in a sanitary condition on a regular basis. Do seal or refinish the rusted metal perimeter around the base of the floor sink to be smooth and easily cleanable.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Marinara sauce @ 148 F and creamy asparagus soup @ 154 F. Handsinks properly stocked and functional. Please remove all clean equipment off floor in back storage room to prevent possible cross contamination. Observed box of new glasses and food service equipment stored directly on floor.Please store the frozen raw scallops and calamari steaks below ready to eat icecream to prevent possible cross contamination. Provide a thermometer for this cold holding unit and place it in a conspicous spot. * All food observed frozen. 2 door reach in dry storage recorded at 35.4 F and all other cold holding units checked OK and recorded < 40 F. Dairy dates observed current. Ice machine observed clean. Bathrooms properly stocked and outside dumpster lid closed.New impervious flooring installed this month in kitchen area. Floors are new; observed clean and in good repair- thank you for correcting floors. A reinspection is required.
|
7/24/2013 | Routine Inspection 1st | 87 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair shelves in reach-in refrigeration systems; observed some of the shelves oxidized or with rubber coating pealing. Replace damaged shelves to ensure a smooth and easily cleanable surface.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair/replace damaged floors in food preparation area and back entrance to kitchen; floor is damaged and no longer smooth and easily cleanable.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair walls and shelf under handsink and food preparation sink; area is damaged and no longer smooth and easily cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; marinara at 154F; meatballs at 153F; tomato soup at 162F; ministroni/vegetable soup at 166F.Cold-holding checked good; salmon at 35F; mahi mahi @ 36F; tomatoes at 38F; ranch at 43F; pesto cream at 42F.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization; sanitizer bucket checked at 50-100ppm chlorine.All refrigeration and freezer systems checked within regulation; three-door unit checked at 37F.Observed proper thawing and cooling procedures good****Handsink checked stocked and functional; observed handwashing; please move soap dispenser directly over handsink instead of over food preparation sink.Notes:Please clean top of lights over food preparation area.Recommend smaller garlic bread batches due to garlic and oil mixtures; make only what is necessary for each meal rush.Recommend a better location for hanging clean utensils (away from wall).Recommend glove use with any ready-to-eat food product that will not be cooked.
|
11/8/2012 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall re-seal food preparation sink to FRP and renew caulking in dishwasher area.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean refrigeration gaskets where indicated; reach-in units where indicated; outside of salad holding unit; handles with build-up; shelves where indicated. Good cleaning practices and good sanitation will help prevent cross-contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair/replace damaged floor areas in food preparation area; all surfaces in food preparation shall 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.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; meatballs at 172 degrees; meat sauce at 145 degrees; red sauce at 147 degrees; vegetable soup at 175 degrees.Cold-holding checked good; shrimp at 38 degrees; raw chicken at 37 degrees; tomatoes at 42 degrees; sausage at 38 degrees.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.Handsinks and restrooms stocked with sanitary towels and soap; reviewed handwashing practices.All refrigeration and freezer systems checked within regulation; three-door system checked at 37 degrees ambient temperature.****remove any tape from knife handles to avoid the growth of microorganisms****Reviewed employee illness policies*****
|
11/2/2011 | Routine Inspection 1st | 96 |
- [1] In-use food; ice dispensing utensils properly stored
Facility shall keep salad tong handles out of the salad; this will help prevent possible cross-contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair/replace ALL torn reach-in refrigeration gaskets.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean freezer unit in back room; observed several food debris.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean under all equipment; observed food debris under refrigeration equipment.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair all holes in base coving/walls to eliminate possible entry points for vermin.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility shall install an additional handsink by the next annual inspection; there is currently inadequate handwashing facilities. The one small handsink near the three-compartment sink can not serve all (5-6) employees working in the kitchen. Observed very little handwashing at the time of inspection. Handwashing is critical prevention in preventing foodborne illness.***********Hot-holding checked good; red sauce at 144 degrees; meat sauce at 152 degrees.Cold-holding checked ok; shrimp at 43 degrees; tomatoes at 42 degrees; avacado at 43 degrees. (high volume products)Two door reach-in refrigeration checked at approximately 42 degrees (lunch rush) period......Failure to install another handsink facility by the next routine Health Inspection will result in a (4) point violation.
|
9/27/2010 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Reinspection follow-up from 10/21/2009Dishwasher is repaired and operating at 50-100ppm chlorine on final rinse sanitization.Please continue to monitor deep cleaning......
|
10/26/2009 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher checked at <50ppm chlorine; no chlorine registered on the chemical test strips. Repair unit to maintain 50-100ppm chlorine on final rinse sanitization. Facility shall use three-compartment sink until unit is repaired. Repair unit within 48 hours. Reinspection required.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall clean behind dishwasher area and remove unit and clean wall which has some growth.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; red sauce at 146 degrees; vegetable at 154 degrees.Cold-holding checked good; shrimp at 38 degrees; chicken at 36 degrees.All refrigeration and freezer temperatures checked within appropriate ranges.Facility shall be extremely careful monitoring cooling practices. Facility has limited refrigeration; facility must ensure all large quantities of soups and gravy are cooled down properly. Reviewed FDA cooling formula; all product shall be at 40 F within 6 hours.....Facility must use three-compartment sink until dishwasher unit is repaired. Immediate repair scheduled for 10/21/2009....
|
10/21/2009 | Routine Inspection 1st | 95 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Clean slicer; it has food debris on the back side
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
replace the shlf that is beneath the soda machine which is over the ice bin; th particle board is wet and falling apart
- [1] Non-food contact surfaces of equipment and utensils clean
clean the bottom shelf of the upright three door refrigerator
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
clean the walls on both sides of the hood
- General Comments that relate to this Inspection
You must maintain all shellfish tags for at leat 90 days.Notes meat sauce @ 152FMeatballs at 165Fcooked Parmasean chicken at 165FPlusdiscussed employee handwashing and employee health
|
11/7/2008 | Routine Inspection 1st | 95 |
Restaurant representatives - add corrected or new information about Zozo's Ristorante, 3446 Lakeside Dr, Reno, NV »