Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Two soda guns in bar with build-up on nozzles. Employee began cleaning.
Slicer with dried food debris opposite and behind blade. Employee began cleaning.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Raw salmon stored below raw ground meat in walk-in cooler. Person in charge rearranged according to the Code.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Potatoes, sausage patties in plastic, deep, covered containers and not meeting time and temperature requirements. See temp log. Items prepared <2 hrs ago removed to sheet pans. Items prepared >6 hours ago discarded.
3-501.14
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Par cooked potatoes in sandwich make table reach-in prepared yesterday at 50F. Discarded.
Sausage patties in walk-in cooler cooked yesterday holding above 41F. See temp log. Discarded.
Sausage patties in deep plastic covered container stored in walk-in cooler prepared 2 hours ago at 63F. Removed to sheet pans.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : Dec 14, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Heavy dust build-up in ventillation hood above warewash machine.
5-202.13
Air gap not provided between water supply inlet & flood level rim of plumbing fixture *
CRITICAL
Comply by : Sep 18, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Sprayer nozzle at three compartment sink stored below flood level rim.
6-501.111
Effective pest control measures not in place *; and/or Dead or trapped pest not removed from traps at adequate frequency
CRITICAL
Comply by : Sep 18, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Live flies observed throughout upstairs and downstairs food service areas.
2-301.14
When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Employee did not wash hands after handling raw meat and before handling ready-to-eat vegetables. Inspector instructed employee to wash hands.
3-501.17
RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Cheesecake, creme broulle, prepared 48 hours ago in true low-boy at cook line without date marking. Person in charge dated.
Par cooked potatoes in sandwich make table reach-in without date mark. Under cooling violation and discarded.
4-703.11
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Establishment to use functioning 3-compartment sink to wash, rinse, sanitize.
OBSERVATIONS & CORRECTIVE ACTIONS: Chlorine dish machine at 0ppm after two cycles and after priming. Person in charge serviced and dish machine reached proper concentration during inspection.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Sep 18, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Drain plugs at three compartment sink do not retain water in basin.
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: Set up make table to allow air circulation around food containers.
OBSERVATIONS & CORRECTIVE ACTIONS: Mayonnaise, cheese, in sandwich make table top not cold holding at 41F or below. See temp log. Items were double stacked in hotel pans. Person in charge added ice to bottom pans.