No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 17-October-2018
|The following violation(s) have been corrected since the last inspection.|
Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. The advisory is not asterisked and the menu items are not asterisked. There also no disclosure.
|3717-1-04.1(Y)/Temperature measuring devices.|
Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. The beverage aire refrigerator did not have a thermometer.
|3717-1-03.2(D)/Food storage containers - identified with common name of food.|
Working food containers not properly labeled. Three containers at the smoothie station did not have labels.
|3717-1-03.2(Q)/Food storage - preventing contamination from the premises.|
Improper storage of food items. Food stored on the floor of two walk in refrigerators.
|3717-1-04.8(E)(1)/Single-service and single-use articles - storage|
Boxes of single service items were stored on the floor in the hall.
|3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment.|
Non-food contact surfaces of equipment are unclean. The can opener is soiled.
|3717-1-06.4(B)/Cleaning - frequency and restrictions.|
Facility not maintained clean. The walk in freezer floor is soiled.
|The sous vide meats must be whole muscle intact and not pinned. There must be a thermocouple available to check the temperature of the surface of the meat. The temperature on the surface must be 145F. New labels have been ordered for the juice made in house.|