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05/21/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) - The facility was not able to provide proof that a Certified Food Protection Manager was associated with the establishment. Corrective Action: Facility to provide a Certified Food Protection Manager certificate from an approved place. Handout on approved classes provided.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) - A bowl and fork was stored in the hand sink behind the ice machine. A bowl was stored in the hand sink near the back cooking burners.
6-301.11 Handwashing Cleanser, Availability (Pf) - The hand sink located to the right of the cooks line was not supplied with soap. Corrective Action: Soap was replaced with a new container.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) - Foods, such as cooked chicken and cooked vegetables that were considered in need of time/temperature control, were ready-to eat, and were kept for longer then 24 hours were not marked with a discard date of 7 days. Corrective Action: Facility was provided guidance and instructed to begin date marking procedures.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)- The ceiling to the right of the ventilation hood was soiled with grease and food residue.
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12/26/2018
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw chicken was stored above raw shrimp and cooked potatoes in the walk in refrigerator. Raw chicken was moved to an appropriate location. Violation corrected.
Raw chicken was being prepared over unprotected onions at the rear preparation area. Education was provided on protecting food from cross contamination. Violation corrected.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: A gloved employee changed a soap dispenser then removed gloves and donned a new pair to begin cooking without first washing his hands. When notified the employee removed their gloves and properly washed their hand prior to continuing. Violation corrected.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Several unapproved employee drinks were improperly stored next to or above ready-to-eat food items or food contact surfaces located on the main grill line. The manager relocated all drinks to an approved location. Violation corrected.
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| 02f - Critical |
| Personnel: Demonstration of knowledge |
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Inspector Comments: Operator and employee failed to demonstrate knowledge of proper cooling parameters, proper food storage, and sanitization of work surfaces. Inspector extensively discussed cooling parameters and methods, sanitization practices, and food storage to prevent cross contamination. Violation corrected.
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| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
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Inspector Comments: Cooked russet potatoes prepared the day prior and stored in a bus tub measured 47°F-50°F in the produce walk in refrigerator. The operator discarded the potatoes. Violation corrected.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Curd rice and rice kher stored in an insufficient ice bath on the buffet measured 47°F. Education on how to construct a sufficient ice bath for cold held items was provided. Violation corrected.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The kitchen dish machine failed to reach 50 ppm chlorine residual in the final sanitization cycle. The manager replaced the sanitizing concentrate. Violation corrected.
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| 04c - Critical |
| Sanitation: In-place |
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Inspector Comments: An employee washed and rinsed, but did not sanitize their work surfaces after preparing raw chicken in the rear preparation area. Employee was educated on how to correctly wash, rinse, and sanitize work surfaces. Violation corrected.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot and cold water were not available at food preparation sink in the rear of the kitchen. An employee turned on the shut off valves to the sink. Violation corrected.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap and single-use paper towels were not available at the dish area hand sink. Soap was not available within the employee restroom. The manager on duty supplied both hand sinks with soap and/or paper towels. Violation corrected.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Several spray bottles filled with window cleaner were not labeled as to their contents. The manager on duty labeled all containers. Violation corrected.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: Window cleaner was being used to clean and sanitize table tops located within the main dinning area. The manager was educated on proper cleaning and sanitization of food contact surfaces. Violation corrected.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Bulk ingredient bins on the spice storage shelves were not labeled as to their contents.
Several squirt bottles were not labeled as to their contents.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: Caulking at the three compartment sink was in severely discolored.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Grime was present on the soda nozzle located in the bar.
Food debris was observed on the facility's can opener.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Food particles and/or grime was present on the following non-food contact surfaces: exterior of all cooling units located within the facility. The shelving units located on the grill line, the exterior of the facility's microwave and the exterior of all cooking equipment.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: Cracked caulking was observed around the grill line hand sink located closest to the dish washing area.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Food particles were present on the walls of the dish washing area.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The light in the walk in freezer was not functioning.
Not all lighting fixtures were operational in the grill line vent hood.
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