| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/10/15 |
Risk Category 3 |
Routine |
Handwashing - Using a Handwashing Sink |
The handsink near the front of house is being used for dumping ice. |
Use handwash sink only for handwashing. |
Corrected |
| 2018/06/19 |
Risk Category 3 |
Routine |
Pests - Controlling Pests |
Harborage conditions exist (flies evident). |
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. |
|
| 2018/04/18 |
Risk Category 3 |
Other |
|
|
|
|
| 2018/01/25 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in the low boy drawer unit. |
Provide a temperature measuring device in all hot or cold holding equipment used to store time/temperature control for safety (TCS) foods so that employees can routinely monitor the ambient air temperature. |
Corrected |
| 2017/08/31 |
Risk Category 3 |
Routine |
Physical Facilities in Good Repair |
Door to dry storage and back door have holes and are not maintained in good repair. |
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. |
|
| 2017/08/31 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
Mechanically vented hood filters not in good repair or have gaps in between filters. |
Repair or replace hood filters and/or eliminate gaps between filters. Operator provided email saying filters are on order. |
Corrected |
| 2017/08/31 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
Tomatoes on prep line cold holding at improper temperatures |
Ensure that time/temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Operator replaced tomatoes. |
Corrected |
| 2017/06/26 |
Risk Category 3 |
Routine |
Utensils - In-Use - Between-Use Storage |
In-use utensils improperly stored between use (knife in sanitizer bucket). |
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not time/temperature control for safety (TCS) food with their handles above the |
|
| 2017/06/26 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in the fish drawer unit. |
Provide a temperature measuring device in all hot or cold holding equipment used to store time/temperature control for safety (TCS) foods so that employees can routinely monitor the ambient air temperature. |
Corrected |
| 2017/02/27 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in the refrigerated drawer unit. |
Provide a temperature measuring device in all hot or cold holding equipment used to store time/temperature control for safety (TCS) foods so that employees can routinely monitor the ambient air temperature. |
Corrected |
| 2017/02/27 |
Risk Category 3 |
Routine |
Eating, Drinking, or Using Tobacco |
The food service workers are drinking from uncovered containers in the food preparation area. |
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single- |
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