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-Observed hand washing facilities fully stocked and accessible.
-Observed hot water at 3 comp sink at 136F.
-Observed proper cold holding of 41F and below.
-Observed proper hot holding of 135F and above.
-Overall, facility is well organized. Facility could use some deep cleaning underneath and equipment and on walls.

-Green Placard.

-Facility is offering on-site dining.
-Employees observed wearing face coverings.
-Hand sanitizer available to customers.
05/04/2021: Routine Inspection
Violations:Major - 0
 Minor - 3

-Observed significant debris build-up on the floor underneath the ice bin. Please clean.
-Observed grime build up on walls around ware wash area. Please clean.
-Correct by 11/4/2021.

Observed sanitizer buckets at 0ppm Quat.
Sanitizer buckets shall be prepared at 200ppm Quat at the beginning of the day and switched out every 4 hours or sooner if needed.
Corrected on site.

Observed raw chicken stored in top shelf above raw seafood of reach-in cold holding unit underneath grills.
Raw chicken shall be stored below raw seafood.
Corrected on site.

Observed raw shell eggs stored on top rack in reach-in cold holding unit near hand washing facilities.
Raw shell eggs shall be stored below ready to eat foods.
Corrected on site.

Inspection Memo:

Observed proper cold holding temperatures of the following:
Mozzarella cheese - 41F.
Feta cheese - 39F
Shrimp under grill - 38F.
Beef under grill - 37F.
All refrigeration units - 41 and below.
Observed hot water at 3 comp sink at 135F.
Observed all hand washing facilities fully stocked and accessible.

• Observed inconsistent use of employees wearing face coverings at time of arrival, employees in kitchen put on face coverings when I entered facility.
• Observed no physical distancing and COVID-19 signs posted. Consider posting signs/posters.
• Facility has reduced the seating capacity of the onsite dining areas to provide a minimum of 6 foot physical distancing.
• Facility has rerouted customers around building to outside patio, limiting customers touching high touch areas such as door knobs.
• Observed no hand sanitizer at entrance of patio for customer use. Please provide hand sanitizer. Per owner, hand sanitizer is typically made available at entrance and every table.
• Disposable menus are being used.
• Facility has not prepared a written Workplace Specific Plan. Onsite dining areas shall be closed until facility has prepared and implemented a Workplace Specific Plan. A Workplace Specific Plan template was emailed to operator at the time of the inspection. Please fill out Workplace Specific Plan and send a copy to me.
• Train employees on the Workplace Specific Plan. Document when the training is conducted and the names of employees in attendance.
09/29/2020: Routine Inspection
Violations:Major - 0
 Minor - 2

Observed quat sanitizer bucket in kitchen at 0 ppm.
Quat sanitizer should be at 200 ppm at all times and be prepared with room temperature water.
Corrected on site.

Observed no asterisk next to cooked to order food items, i.e. filet mignon on dinner menu.
Please provide asterisk next to items that may be undercooked or raw to indicate customer of advisory at bottom of menu.
Please correct by 3/29/2020.

Inspection Memo:

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