|
08/19/2021: Revisit/Reinspection
|
| Violations: | Major - 0 |
| | Minor - 0 |
|
| Inspection Memo: |
Re-inspection
Observations:
- The 3 comp and prep sinks produced hot water at 120*F.
- Observed utensil surface temperature at high temp sanitizing machine at 158.5*F using DishTemp dishwasher tester. Also dish washer temperature of <160*F was measured using temp thermolabel indicator.
Dish washer must be capable of providing heat to the surface of the utensils of a temperature of at least 160*F. Comply by 8/19/2021.
Second violation. Sanitize utensils until dish washer issue is fixed using 100 ppm bleach or 200 ppm quat sanitizer.
Failure to correct violations may have a penalty of 2 hours re-inspection fee $410.
Re-inspection will be conducted on 8/24/2021.
|
08/16/2021: Routine Inspection
|
| Violations: | Major - 0 |
| | Minor - 3 |
|
Observed empty paper towel dispenser at hand sink in then bar area. Provide paper towel ASAP.
|
Observed utensil surface temperature at high temp sanitizing machine at 158*F. Dish washer must be capable of providing heat to the surface of the utensils of a temperature of at least 160*F. Comply by 8/16/2021. During inspection facility called plumbing business for repair. Sanitize utensils until dish washer issue is fixed using 100 ppm bleach or 200 ppm quat sanitizer.
Re-inspection will be conducted on 8/19/2021.
|
The 3 comp sink and prep sink in dish washing area provided with hot water at 116*F. Adjust hot water at a minimum of 120*F. Comply by 8/16/2021.
|
| Inspection Memo: |
|
01/14/2021: Routine Inspection
|
| Violations: | Major - 0 |
| | Minor - 0 |
|
| Inspection Memo: |
Routine inspection
- Hand sink provided and accessible.
- The 3 comp sink provided with hot water at 120*F.
- Dish washer temperature of >160*F was measured using temp thermolabel indicator.
- Cold holding <41*F; hot holding >135*F.
Note:
- please clean fans inside produce cooler.
COVID-19 Routine Restaurant Inspection
Facility has offering take out service.
A Workplace Specific Plan was not provided during inspection.
Please send updated Covid-19 Workplace specific plan via e-mail. Comply by 1/15/2021.
• Observed employees wearing face coverings.
• Observed physical distancing and COVID-19 signs posted.
• Per manager, high touch areas are sanitized evey 30 minutes.
• Observed hand sanitizer provided at point of sale and pick up area.
|
07/15/2020: Routine Inspection
|
| Violations: | Major - 0 |
| | Minor - 1 |
|
Please resubmit food facility plan review with discription of project and euipment scedule for the newly installed sinks ASAP. Comply by 7/20/2020.
|
| Inspection Memo: |
Routine inspection
- Hand sink provided and accessible.
- Quat sanitizer provided at 200 ppm at the 3 comp sink as well as for surface cleaning.
COVID-19 Routine Restaurant Inspection
Facility has offering take out; dine in has been closed.
A Workplace Specific Plan has prepared and implemented.
Overall Plan is Good.
• Observed employees wearing face coverings.
• Observed physical distancing signs posted.
• Per Plan, high touch areas are sanitized every one hour.
• Facility has reduced the seating capacity of the on site dining areas to provide a minimum of 6 foot physical distancing.
• Observed hand sanitizer provided at point of sale.
• Employees have been trained on the contents of Plan. Training is documented.
|
01/09/2020: Revisit/Reinspection
|
| Violations: | Major - 0 |
| | Minor - 0 |
|
| Inspection Memo: |
Dish wash machine is found to be high temp dish washer. Temperature was checked >160*F.
Fans are cleaned and new fan guards installed in walk in coolers.
Fans inside reach in refrigerator clean.
Great Job!
|
01/08/2020: Routine Inspection
|
| Violations: | Major - 0 |
| | Minor - 4 |
|
Observed dish wash machine produces 0 ppm chlorine residue. Dish wash machine must produce 50 ppm residual chlorine. Facility called repair company. Comply by 1/8/2020.
Provide chlorine test strips.
|
Please clean fans inside walk-in coolers and reach in refrigerator. Also clean ceiling inside walk in cooler/meat cooler.
Please clean equipment surfaces through out the kitchen and service area.
|
Observed food nesting in reach-in refrigerator. Food must be stored separate. Avoid such practice. Corrected on site.
|
Observed too much washing materials and other items on the floor below the 3 comp sink and dish wash machine drain board. Please make the floor clear and visible.
|
| Inspection Memo: |
