|
01/09/2019
Inspection, Routine
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) Vomit and diarrhea cleaning procedures were not available for review. Inspector will provide guidance on proper procedures.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) An approved employee beverage was stored above single use utensils and linens in the server station. Employee educated on proper drink storage, violation corrected.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.14 When to Wash (P) A gloved employee was observed handling raw fish and then scooped ice without removing their gloves and washing hands between. Education was provided on appropriate hand washing, violation corrected.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf) Hot water in the women's restroom failed to reach 100°F after continuous activation. Re-inspection required.
6-301.14 Handwashing Signage (C) Hand washing signage was not provided at the hand sink located next to the three-compartment sink.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) The interior of the ice machine was visibly soiled. Re-inspection required.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Ready to eat items held longer than 24 hours were not date marked with a discard date. Re-inspection required.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf) A spray bottle of soapy water was not label as to its contents. An employee labeled the bottle.
7-207.11 Restriction and Storage-Medicines (P) Personal medication was stored on clean dishes in the ware washing area. Re-inspection required.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Several working containers containing food were not labeled as to their contents on the cook line.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) Multiple items were stored on the floor of the walk-in refrigerator and freezer. Hermetically sealed commercially prepackaged salmon was observed being thawed unopened in the walk in refrigerator. Re-inspection required.
3-305.14 Food Preparation (C) Chicken was being prepared on the drainboard of the three compartment sink next to soiled dishes. Re-inspection required.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) Wet wiping cloths on the cook's line cold top refrigerator cutting board were not stored in sanitizer between uses.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C) Single use containers were reused to store food.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C) Door gaskets on the cook's line cold top refrigerator and single door reach in refrigerator next to the vegetable prep sink were torn.
4-501.12 Cutting Surfaces (C) The cutting boards on the cook's line were heavily grooved.
4-202.16 Nonfood-Contact Surfaces (C) A plate was used to dispense cooked beans in the single door reach in refrigerator next to the vegetable preparation sink.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf) Sanitizer test strips were not available. Re-inspection required.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) The following areas were visibly soiled with grime, dust, or debris: Walls of the main cook line, walls in the ware washing area, all shelving throughout the kitchen, flooring in the walk in cooler, ceiling vents and tiles throughout the kitchen, containers used to store clean utensils. See cleaning order.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C) A light bulb in the cook's line ventilation hood was not functioning. Light bulbs were not shielded in the ware washing area.
|
|
04/26/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Multiple beets in a bag in the walk in refrigerator had a mold like substance present on their surface and were found to be unwholesome. Corrective action: operator voluntarily discarded the food.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: A plastic container of raw chicken was stored directly above a container of raw fish and a container of cooked meats in the walk in refrigerator. Corrective action: operator moved raw animal product to appropriate storage.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Ice was present in the wait station hand sink basin. A milk like substance was present in the basin of the cook line hand sink. Corrective action: educated operator on proper hygienic practices.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Mousaka (46-48°F) in the walk in refrigerator in a covered deep pan was not properly cooled to 41°F within the required 6 hour time limit. Corrective action: operator voluntarily discarded the food.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Dolmas (44-46°F) and eeg based batter (56°F) in the cook line cold top refrigerator above 41°F. Corrective action: cook moved food into freezer to get temperature to 41°F.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A hose was connected to the three compartment sink faucet without having proper back flow prevention present.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Multiple pans of food, and a bag of carrots were stored on the floor inside the walk in refrigerator. Bags of food were stored on the floor inside the walk in freezer. Calamari was improperly thawing in standing water in buckets at the three compartment sink.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non commercial grade containers were being used to store various food items throughout the facility. Both large cutting boards in the back preparation were grooved with knife marks.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The tall reach in refrigerator in the back preparation area had a torn door gasket, rusty shelves, and the inside door was in disrepair and taped. The door gaskets were torn on the cook line cold top refrigerator. A plate was being used as a scoop in a bucket of beans in the tall reach in refrigerator in the back preparation area. The shelves in the walk in refrigerator were rusty.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The dish machine drainboard was not properly sealed to the wall.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting boards in the back preparation area were stained. Multiple oven mitts were soiled with debris. The soda gun at the bar was soiled with debris on its interior.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments:
The following areas of the kitchen were soiled with debris:
The shelves inside the tall reach in refrigerator, the door gaskets on the cook line cold top refrigerator, the magnetic knife storage strips on the cook line and in the back preparation area, the hood vent above the cook line, the sides of the flat top grill, fryer, and griddle on the cook line, the area underneath the griddle and flat top grill, the bottom shelf of the back preparation table next to the hand sink
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Multiple utensils were stored in a bucket of sanitizer solution on the cook line. A pair of tongs was stored on the oven handle on the cook line.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The left side basin of the three compartment sink was dripping waste water onto the floor. A metal bowl was being used to catch dripping water from the walk in refrigerator fan. The faucet on the three compartment sink was leaking. The waste lines on the three compartment sink and the garbage disposal were taped.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall behind the dish machine was moldy, the wall next tot he cook line hand sink was soiled with debris. The floor underneath the cook line equipment was soiled soiled with debris. The ceiling in various areas of the kitchen was dusty. The floor underneath the ware wash area shelves was soiled with debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Lights were unshielded above the ware washing area.
|
|
04/28/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of scotch was contaminated with insects.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shell eggs were stored above ready to eat food in the walk-in refrigerator.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: A deep pot of beans and a deep pot of lamb shanks were covered, and were 48°F and 46°F after cooling overnight in the walk-in refrigerator.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Beans on the steam table were 130°F.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The bar dish machine did not provide a chlorine residual of 50-200 ppm after the final rinse.
A cook line employee dropped tongs on the floor, then dipped them in the sanitizer bucket for less than 1 minute, instead of washing, rinsing, and sanitizing them.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A pan of baked bread was on the floor of the walk-in refrigerator. Bags of meat were on the floor int he walk-in freezer. Calamari was thawing wrapped in standing water.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non-food grade containers were used for food storage.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The domestic refrigerator in the back kitchen was in poor repair (cracked surfaces, tape, torn gasket).
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The potato slicer was soiled. The interior of the food preparation sink was soiled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The exterior of bulk food containers were soiled.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The sanitizer bucket on the cook line was not 50-200 ppm chlorine sanitizer.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: A drain pipe below the kitchen dish washer was leaking. A hose was attached to the 3-compartment sink faucet without a backflow prevention device.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the kitchen was unshielded.
|
|
04/21/2016
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was present on the prep counter nearest the entrance to the kitchen.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: A large deep stock pot of green beans was cooling while tightly covered in the walk in cooler and would not have reached 41°F within the alloted time.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: On the bottom shelf of the cook line cold top: raw chicken was 50°F, raw beef was 45°F.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The spray nozzle in the ware washing area hung below the flood rim of the sink.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A domestic refrigerator at the wait station was used to store potentially hazardous foods. The interior of the domestic refrigerator at the wait station was repaired with duct tape. The interior of the stand up refrigerator in the prep area was repaired with duct tape. Non food grade containers were used to store food items throughout the kitchen.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the stand up refrigerator in the prep area was torn. The 3-compartment sink and dish area sprayer sink were not properly sealed to the wall.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the nozzle on the bar soda gun was soiled. The interior of the cook line oven was soiled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the walk in cooler was soiled.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single service yogurt containers at the wait station were reused to store lemon slices.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: ASSE 1022 dual check valves were not provided on the water lines supplying the coffee and iced tea machines at the wait station. The faucet base on the prep sink leaked.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor drain below the bar ice bin was soiled.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: One light shield above the 3-compartment sink was cracked.
|
|
10/15/2015
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: One bottle of extra dry vermouth at the bar was adulterated with fruit flies.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Shell eggs were stored above ready to eat limes/lemons in the walk in cooler.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed blowing into gloves prior to donning them.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An uncovered employee beverage was present next to cut onions on the cutting board to the right of the prep sink.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water of 100°F was not provided at the mens restroom hand sink.
|
|
06/10/2015
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed handling soiled dishes then clean dishes without washing hands in between.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An uncovered employee beverage was present on the slicer counter. An uncovered employee beverage was present on the West end of the cook line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Various potentially hazardous foods were 53-59 F in the cook line cold top including cut lettuce 59 F, ricotta 58 F, beef 55 F, cut tomatoes 55 F, diced tomatoes 53 F. Various potentially hazardous foods in the 2-door upright refrigerator were 44-45 F including noodles 44 F, lemon soup 45 F, au jus 45 F.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water of 100 F was not provided at the mens restroom hand sink.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: An atmospheric vacuum breaker was not provided on the threaded 3-compartment sink faucet with hose attached.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided at the ware washing area hand sink.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: Unapproved rodent killer was present in the dry storage area.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Unapproved rodent killer was stored next to plastic wrap in the dry storage area.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Bagged meats were stored on the floor in the walk in freezer.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Duct tape was present on the interior of the white upright refrigerator. Non food grade containers were in use throughout the facility. An enamel pot was present on the utensil storage rack in the dish area. A domestic food processor was present above the slicer counter. A domestic refrigerator was used for potentially hazardous foods at the wait station. Foil lined the interior bottom surfaces of the bar beer coolers. A domestic mixer was present in the kitchen.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Foil was present below the griddle. The door gaskets on the cook line cold top were torn. Duct tape was present on the drain line for the sprayer sink. The ice machine lid was in poor repair, and had been repaired with tape.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not provided in the domestic refrigerator at the wait station.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the cook line oven was soiled. The exterior surfaces of the bulk bins below the slicer were soiled. The shelves inside the 2-door upright refrigerator were soiled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The vent hood panels were soiled. The door gaskets on the cook line cold top were soiled. The door gasket on the walk in cooler was soiled.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The scoop handle was in direct contact with the bulk salt below the slicer.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single service articles were reused for other food products on the cook line.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The faucet base on the prep sink leaked. ASSE 1022 dual check valves were not provided on the water lines supplying the coffee machines at the wait station. The right side of the womens restroom counter was not caulked to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor below the dish machine was soiled. The wall tiles below the wait station ice bin were in poor repair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light shield over the dish area was cracked.
|
|
04/01/2014
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw meat was stored above lemons in the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the grill was observed washing their hands without soap.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in the grill was observed rinsing their hands in the prep sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: A twist top employee beverage was stored next to the cold top refrigerator.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Beef, soup, and green beans in the grill hot holding unit were 122°F to 131°F
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Canned heat was stored next to coffee mugs in the back room. Window cleaner was stored next to bottles of ketchup in the back room.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A white powder container in the grill area was unlabeled.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Bags of food were stored on the walk-in freezer floor.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A domestic reach-in refrigerator/freezer was present in the wait station. The top microwave in the grill area had a peeling interior. Domestic food containers were present on the clean dish racks in the warewashing area. The interior of the bottle reach-in refrigerator in the bar was lined with foil.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Foil was used to line the rack above the dishwasher. The door gaskets in the grill reach-in refrigerator were torn. The door of the ice machine was cracked. The drain for the bar dishwasher was lined with foil.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The oven mitts were soiled with food debris. The interior of the large microwave in the grill was soiled with food debris. The can opener blade in the prep area was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The grill hood was soiled with grease. The undersides of the shelves in the grill were soiled with food debris. The exterior of the equipment and food storage containers in the grill area were soiled with food debris. The door gaskets of the domestic reach-in refrigerator in the wait station were soiled with food debris.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single use food containers were being reused to store other food items in the kitchen.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The mopsink was soiled with debris. The caulking of the warewashing handsink was soiled with debris.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall behind the grill was soiled with food debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights in the grill hoods were burned out.
|
|
10/09/2013
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Raw meat was stored above ready to eat meat in the walk-in refrigerator. A bottle of liquor in the bar had fruit flies.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The menu lacked a consumer advisory for the items that could be served raw or undercooked.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: A twist top employee beverage was stored next to the cold top refrigerator in the grill area.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: A container of cooked beef on the hot holding unit was 122°F.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: The battery powered paper towel dispenser was not functional.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Lighter fluid was stored next to clean dishes in the kitchen. Canned heat was stored next to spaghetti in the dry store area.
|
|
07/10/2013
Inspection, Follow-Up
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Raw lamb was stored above vegetables in the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the grill area was observed couging into their hand, then handling bread without first washing their hands.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An open employee beverage was stored next to the cold top refrigerator.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: A five gallon container of cooked beans was 57 ° F after cooling for moe than 6 hours .
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: No soap was provided for the warewashing area handsink.
|
