| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/10/03 |
Risk Category 3 |
Routine |
|
|
|
|
| 2018/06/19 |
Risk Category 3 |
Complaint |
|
|
|
|
| 2018/05/01 |
Risk Category 3 |
Routine |
|
|
|
|
| 2017/12/01 |
Risk Category 3 |
Routine |
Cloths - Wiping Cloths - Use Limitation |
Wiping cloths improperly stored between use. |
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. |
Corrected |
| 2017/12/01 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
Low boy prep unit (breading station) was observed in a condition that prevents necessary maintenance and easy cleaning. Rubber gasket is loose and is collecting breading and food particles, which can not be cleaned properly. |
Repair the Low boy prep unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the Low boy prep unit, replace it with on |
|
| 2017/12/01 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
Low boy prep unit was observed in a state of disrepair and damaged. Observed water build-up in low boy prep unit. Operator stated he put in an order to replace the unit, but is waiting for approval for the new unit. |
Repair the Low boy prep unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the Low boy prep unit, replace it with on |
|
| 2017/12/01 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
Sour cream and pico (diced tomatoes) 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. |
Corrected |
| 2017/12/01 |
Risk Category 3 |
Routine |
Cloths - Wiping Cloths - Use Limitation |
Wiping cloths improperly stored between use (on counters). When tested, the sanitizer bucket with wiping cloths stored had no sanitizing solution in it. |
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. |
Corrected |
| 2017/07/25 |
Risk Category 3 |
Routine |
Lighting, Intensity |
Less than 20 foot candles of light was noted near the ice machine |
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms |
|
| 2017/07/25 |
Risk Category 3 |
Routine |
Equipment Compartments, Drainage |
The lowboy unit waste collection compartment is not properly sloped to eliminate pooling water. |
Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. |
|
| 2017/07/25 |
Risk Category 3 |
Routine |
Cloths - Wiping Cloths - Use Limitation |
When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces. |
Provide quats at proper concentration of at least 100ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time. |
|
| 2017/07/25 |
Risk Category 3 |
Routine |
Thawing |
Improper methods used to thaw salmon |
Remove fish that has been packaged in a reduced oxygen package from the reduced oxygen environment prior to thawing in a refrigerator that maintains food temperature at 41°F or less, or immediatley upon completion of thawing if thawed by completely subme |
|
| 2017/07/25 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
Raw steak 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. |
Corrected |
| 2017/05/01 |
Risk Category 3 |
Routine |
Physical Facilities - Cleaning Frequency and Restrictions |
Floor drains in the kitchen noted in need of cleaning. |
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be establ |
|
| 2017/05/01 |
Risk Category 3 |
Routine |
Pests - Controlling Pests |
Harborage conditions exist. Drain flies at floor drains. |
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. |
|
| 2017/05/01 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
Raw poultry and salmon cold holding at improper temperatures. |
Cold hold time/temperature control for safety (TCS) food at 41°F or below to inhibit the growth of harmful bacteria. |
Corrected |
| 2017/05/01 |
Risk Category 3 |
Routine |
Equipment Compartments, Drainage |
The low boy refrigerator waste collection compartment is not properly sloped to eliminate pooling water. |
Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. |
|
| 2017/05/01 |
Risk Category 3 |
Routine |
Food Storage Containers - Identified with Common Name of Food |
Food storage containers or working containers of food ingredients that have been removed from their original containers are not labeled to identify the contents. |
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liqu |
|
| 2017/05/01 |
Risk Category 3 |
Routine |
Plumbing System Maintained in Good Repair |
Piping to floor drain at cookline in poor repair. |
Repair and maintain all plumbing components and fixtures. |
|
| 2017/05/01 |
Risk Category 3 |
Routine |
Lighting, Intensity |
Less than 20 foot candles of light was noted at ice machine. |
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms |
|
| 2017/05/01 |
Risk Category 3 |
Routine |
Physical Facilities in Good Repair |
Floor tile and coving not maintained in good repair |
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. |
|
| 2017/01/19 |
Risk Category 3 |
Routine |
Food - Packaged and Unpackaged - Separation, Packaging, and Segregation |
Unwrapped or uncovered food in the walk-in refrigerator. |
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. |
Corrected |
| 2017/01/19 |
Risk Category 3 |
Routine |
Backflow Prevention Device, When Required |
A backflow prevention device or airgap not provided on a hose bibb (threaded faucet) at mop sink as required by law. |
Provide a backflow prevention device or airgap on hose bibbs as required by law.. |
Corrected |
| 2017/01/19 |
Risk Category 3 |
Routine |
Physical Facilities in Good Repair |
Tile floor in kitchen not maintained in good repair |
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. |
|
| 2017/01/19 |
Risk Category 3 |
Routine |
Physical Facilities - Cleaning Frequency and Restrictions |
Floor in beer walk-in refrigerator noted in need of cleaning. |
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be establ |
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