Risk Factors

  • Personal Hygiene
  • Improper Holding
  • Contamination
  • Inadequate Cooking
  • Unsafe Food Source

What do these mean to me? [FDA.gov]


Code 8
6-301.14 Handwashing Signage - C All handwash sinks are required to be equipped with proper signage. Handwash signs were left with the manager at the time of the inspection.•
Code 14
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Sanitizer in dish machine is weak. Please have adjusted to reach 100ppm chlorine.
Code 21
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF There is a date marking system in place which is great. However, there were a few items that had not been properly date marked from yesterday. This included oxtail marmalade and cooked oxtail. Please remember to date mark all potentially hazardous, ready-to-eat foods.
Code 26
7-102.11 Common Name-Working Containers - PF spray bottle of sanitizer behind the bar was labelled at the time of the inspection.
Code 25
3-202.12 Additives - P Use of nitrates has some special requirements.
Code 27
8-201.13 When a HACCP Plan is Required - C Please see comments under violation #30.
Code 45
4-501.11 Good Repair and Proper Adjustment-Equipment - C All reach-in gaskets are split and need to be replaced. Walk-in cooler gasket also is split and should be replaced. Walk-in cooler light shield is holding water. Please repair as this could be an electrical hazard.
Code 49
5-203.14 Backflow Prevention Device, When Required - P Please sure all water lines from coffee and tea urns and the ice machines are equipped with a proper backflow prevention device.
Code 12
3-203.12 Shellstock, Maintaining Identification - PF All shellstock tags are being retained for up to 90 days which is excellent. However, tags are required to be maintained on the container until the container is empty. Tags were restored to appropriate batches at the time of the inspection. SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. In addition, the date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
Code 37
3-304.13 Linens and Napkins, Use Limitations - C Linens used on cheese. Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. 3-305.11 Food Storage-Preventing Contamination from the Premises - C Indoor walk-in had two containers of food stored on the floor. Please remember to keep all food stored at least six inches off the ground to protect from contamination and allow the floors to remain easily cleansable.
Code 30
8-103.11 Documentation of Proposed Variance and Justification - PF Establishment is vacuum packaging raw meats, cured meats, and cut melon for storage purposes. This requires an approved HACCP plan. Please work with regulatory authority to obtain an approved ROP HACCP plan. In addition, nitrates are used in pate. Establishment may be allowed to cure with nitrates without a variance as long as curing is done under refrigeration and recipe used results in <200ppm nitrates in the finished product. Please submit recipe to regulatory authority. Discontinue use of vac master until an approved HACCP plan is in place.
Code 52
6-202.110 Outdoor refuse Areas, Curbed and Graded to Drain - C Area outside the back door near the walk-in cooler outside has standing water. It was stated it is from construction next door. Please attempt to control standing water in this area and it will breed mosquitoes and it will track in on shoes when going to and from the outdoor walk-in cooler.
Code 54
6-303.11 Intensity-Lighting - C 4 Bulbs burnt out under hood. Please replace.
Code 39
3-304.14 Wiping Cloths, Use Limitation - C Wet wiping cloths moved into sanitizer at the time of the inspection. Sanitizer in bucket was a bit weak. Please maintain at 200ppm.
Code 53
6-201.11 Floors, Walls and Ceilings-Cleanability - C There are broken floor tiles holding standing water in the kitchen. Please have repaired to prevent standing water.
Code 35
3-302.12 Food Storage Containers Identified with Common Name of Food - C Most dry goods were labelled. However, there were a few that were not labelled. Please be more consistent with this. Any food removed from its original package and not easily identifiable should be labelled. This is especially true of nitrates. Best practice is not only to label nitrates but keep in locked storage to prevent potential misuse.
Code 42
4-901.11 Equipment and Utensils, Air-Drying Required - C Multiple plastic containers were stacked while still wet. Please ensure all dishes are properly air dried before being stacked and stored as clean.
Code 47
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Caulking behind handsink and 3 compartment sink is moldy and broken and should be cleaned and replaced with 100% silicone caulking. Duct tape should be removed from handles of utensils as this is not easily cleansable. The fan cover in the walk-in cooler is dusty and should be cleaned more frequently.

Previous Inspections

Inspection Type Score
Other Comments
Routine Inspection 94.5
Routine Inspection 96.5
Visit Comments
Routine Inspection 95.5
Routine Inspection 96.0
Routine Inspection 96.0
Routine Inspection 95.0
Routine Inspection 94.5
Routine Inspection 96.5
Routine Inspection 96.5

12 total inspections