Major Violations are critical risk factor violations that pose the highest risk of causing food poisoning (or foodborne illness). Major violations require immediate corrective action.
Minor Violations are critical risk factor violations that pose less risk of causing food poisoning (or foodborne illness). Minor violations do not warrant immediate verification of compliance.
Good Retail Practice violations are preventative measures that include practices and procedures that effectively control the introduction of hazards into food.
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Service
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Score
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Date
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ROUTINE INSPECTION
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11/13/2023
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Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: Observed doors propped open and approximately 3 flies in the kitchen area. Discontinue propping doors open. Doors shall be kept closed to prevent the entry of pest and vermin. COS.
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ROUTINE INSPECTION
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03/22/2023
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Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: Observed one hand washing sink (behind cookline) with hot water holding at 71F degrees. Ensure to provide hot water to all hand washing sink at a minimum of 100 F degrees. Correct by 3/26/2023.
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ROUTINE INSPECTION
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07/28/2021
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Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed a measured maximum temperature of 157.8 degrees Fahrenheit during dishwashing machine run that does not meet the hot water temperature required for hot water sanitization.
1. Operator to have the dish wash machine professionally serviced to provide hot water for mechanical sanitization of at least 160 degree Fahrenheit by 8/11/2021.
2. Operator to perform manual ware washing until the dish wash machine has been professionally serviced or use the dishwashing machine for the main kitchen.
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ROUTINE INSPECTION
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02/03/2020
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ROUTINE INSPECTION
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08/29/2019
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: 1. Observed a container of cantaloupe at 54F and a container of sliced tomatoes at 59F inside the cold top across from refrigerator 3 for 1 hour per chef.
2. Observed a container of sliced tomatoes at 48F inside the cold top across refrigerator 4 for 1 hour per chef.
Maintain all potentially hazardous food items at or below 41F or at or above 135F.
Corrective action: Food items were placed over an ice bath at the time of inspection.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed dust accumulation on the ice machine air vent.
Clean and remove all dust accumulation from equipment.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed water leakage from one of the pipes connected to the three compartment sink by the walk in cooler 10.
Repair/ replace piping to prevent water from leaking.
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ROUTINE INSPECTION
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02/14/2019
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Proper cooling methods
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then cool to 41°F, within a total of 6 hours. Cooling shall be accomplished by one or more of the following methods: placing in shallow pans, seperating into smaller portions, using rapid cooling equipment, using ice, or other approved method. (114002, 114002.1)
Inspectors Comments: Observed a plastic wrapped container of cooked chicken breast at an internal temperature of 47F-48F inside walk in cooler number 10 from the night before.
After heating/cooking or hot holding, potentially hazardous food shall be cooled rapidly from 135°F to 41°F or below within six hours. During this time, the decrease in temperature from 135°F to 70°F shall occur within two hours. Utilize one or more of the following methods.
Rapid cooling methods:
a) placing the food in shallow, heat-conducting pans
b) separating the food into smaller or thinner portions
c) using rapid cooling equipment
d) using containers that facilitate heat transfer
e) adding ice as an ingredient
f) using ice paddles
g) inserting appropriately designed containers in an ice bath and stirring frequently
h) utilizing other effective means that have been approved by the enforcement agency
When placed in cooling or cold holding equipment, food containers shall be arranged in the equipment to provide maximum heat transfer through the container walls, loosely covered, or uncovered if protected from overhead contamination during the cooling period. Liquid or semi-liquid foods shall be stirred as necessary in order to evenly cool.
Corrective Action Taken: Chicken was voluntarily condemned and destroyed at the time of inspection.
Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Observed the following potentially hazardous foods at the following temperatures:
- Tomato soup 49F
- Potatoes 49F
- Potato pie 49F
- Steak 54F
All food items were located inside 4 door refrigerator ( refrigerator 7) with labels indicating food items in the fridge for more than 24 hours.
Maintain all potentially hazardous foods at or below 41F or at or above 135F.
Corrective action: Listed food items were voluntarily condemned and destroyed at the time of inspection. Food items with labels indicating food in the unit for less than 4 hours were relocated to another refrigerator at the time of inspection.
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ROUTINE INSPECTION
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05/07/2018
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ROUTINE INSPECTION
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04/19/2017
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Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: Observed hot water at utensil sink at 110F.
Maintain hot water of 120F at utensil sink at all times.
Observed water at 70F at 2 hand sinks in front area and warm water at 90F at hand sinks by walk in cooler.
Maintain warm water of minimum 100F at hand sinks at all times.
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