Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine | Jul 22, 2013 | 44 |
|
Follow-Up | Jul 29, 2013 | 90 |
|
Follow-Up | Aug 30, 2013 | 95 |
No violation noted during this evaluation. | Follow-Up | Sep 7, 2013 | 100 |
An employee in the restaurant area was observed donning gloves without first washing hands.
The meat area hand washing sink was used for purposes other than hand washing as evidenced by a ice scoop stored in the basin.
An unapproved employee twist-top beverage was stored in the meat walk-in refrigerator.
Potentially hazardous foods were found above 41°F.
Hot water of at least 100°F was not available at the restroom hand washing sink faucets.
The restaurant area three compartment sink was directly connected to the sewer. The kitchen area three compartment food preparation sink was directly connected to the sewer. The meat area mop sink faucets and the men's restroom hose-bib faucets did not have adequate back-flow prevention. The meat room "Master Blaster" system did not have visible back-flow prevention.
A hand washing sink was not present on the south end of the meat line.
Paper towels were not available at the meat room hand washing sink.
Numerous flies were present throughout the facility.
The dried shrimp bulk container in the meat area did not have a lid.
Several food containers stored in the meat area display case refrigerator were cracked.
The ice machine lid was not a commercial grade. The kitchen area three compartment food preparation sink was not adequately sealed to the wall. The kitchen area ventilation hood did not have the grease collection trays installed. The rear area produce washing sink was not adequately sealed to the wall.
The kitchen area three compartment ware washing sink was not sealed to the wall.
The kitchen area stove was soiled with food debris. The kitchen area burner units were soiled with food debris. Excessive ice was built up in the walk-in freezer near the door.
Tongs were stored at knee level in the restaurant area.
In the women's restroom: the left hand washing sink did not drain adequately and the right sink faucet was leaking. The hand washing sink in the meat ware washing room was not adequately sealed to the wall.
The ceiling in the restaurant area and the kitchen area was open to the rafters (not smooth and easily cleanable). The walls in the restaurant area and kitchen area were brick (not smooth and easily cleanable). The wall and floor in the restaurant area ware washing area was soiled with food debris. The ventilation hood in the kitchen area was not sealed to the wall or ceiling.
Several lights in the restaurant area were not shielded and not operational. Several lights in the kitchen area were not operational. Several lights in the ventilation hood were not shielded. Several lights in the kitchen area dry storage room were not operational. Several lights in the walk-in freezer were not operational. Several lights in the bakery walk-in refrigerator were not operational. Several lights in the produce walk-in refrigerator were not operational.
Several filters were missing on the ventilation hood. The kitchen stove was not located completely under the ventilation hood.
The urinals in the men's restroom were not adequately sealed to the wall.
Provide cold water to the meat area south hand washing sink.
Provide backflow prevention on the mopsink faucets and the men's restroom hosebibbs. Provide an indirect waste on the restaurant area 3-compartment sink.
Hosebibs in the following areas did not have adequate backflow prevention: the men's restroom and the meat area mop sink.
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