Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
Comply by : May 27, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed an employee rinsing dishes in the hand sink by the three-compartment sink. Employee was educated on the use of a hand sink.
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed white buildup on tea dispenser nozzle. Person in charge sanitized at time of inspection.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Mar 01, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed floor drain of three-compartment sink to overflow when emptying one basin of water in attempt to conduct three-compartment sink test. Establishment must utilize dishwasher until the three-compartment sink floor drain is fixed.
3-307.11
Food not protected from contamination by another source
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed several containers of uncovered foods in the bar make table and the grill make tables. Employee covered all foods at time of inspection.
6-303.11
Lighting intensity not adequate in food prep, storage & service areas
Comply by : May 27, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no working lights in bar make table.
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed shrimp on the buffet serv line to be hot holding at a temperature under 135 degrees Fahrenheit. Person in charge discarded shrimp at time of inspection.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed two buckets of quat sanitizer to be at 0 ppm. Employee remade both sanitizers to 300 ppm at time of inspection.
6-301.12
Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed three hand sinks throughout establishment to not have paper towels. Person in charge replenished paper towels at time of inspection.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : May 27, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed several cracked floor tiles throughout kitchen area.
Observed several stained ceiling tiles throughout kitchen area.
3-302.12
Food storage containers are not identified with common name of food
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed containers of flour, salt, sugar in bulk containers and not in original packaging to not have an identifying label. Employee labeled bulk containers at time of inspection.
7-206.11
Restricted Use Pesticides - Restricted use pesticides did not meet the requirements specified in the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a can of Terro pesticide being stored under front check out counter. Employee discarded at time of inspection.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed hard boiled eggs on the buffet serv line to be cold holding at a temperature higher than 41 degrees Fahrenheit. Person in charge discarded hard boiled eggs at time of inspection.
3-603.11
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
CRITICAL
Comply by : Mar 01, 2019
RECOMMENDED RESOLUTION: CONSUMER ADVISORY
Reminder: REMINDER shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Disclosure: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order);” or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no consumer advisory posted on the to-go menu for the raw sushi listed at time of inspection.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed several scoops in containers with handle of scoop touching foods. Person in charge removed all scoops to be cleaned and sanitized.
6-301.11
Handwashing Cleanser, Availability - Each handwashing lavatory or group of 2 adjacent lavatories is not provided with a supply of hand cleaning liquid, powder, or bar soap.
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed hand sink by three compartment sink to not have hand soap. Employee replenished hand soap at time of inspection.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : May 27, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed heavy grease buildup on the vent hoods of the grill.
3-304.14
Cloths used for wiping are used for other purposes; Wet wiping cloths not stored in sanitizer; Wet & dry cloths not stored clean
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed several wet, wiping cloths throughout establishment to not be stored in sanitizer buckets. Person in charge voluntarily discarded all wiping cloths that were out.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : May 27, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed dust buildup on the fan guard of the ice machine in drink station area.
6-501.18
Maintaining & Using Handwashing Facilities - Handwashing facilities are not kept clean, maintained and/or used as specified in the Food Code.
Comply by : May 27, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed rust buildup at the base of the nozzles on the handsink by tea dispenser in drink station area.