Observation: Staff indicated that it is common practice to heat large containers of food inserts from the walk in cooler prior to putting only a portion of the contents of the insert in the hot holding unit and then leaving the rest to cool to be again put in the walk in cooler. This results in some product being unnecessarily heated and cooled multiple times.
Corrective Action: Only heat enough product that will fit in the hot holding unit. Do not heat up extra product unnecessarily as the extra heating and cooling both enhances bacterial growth, increasing the likelyhood of unsafe levels of bacteria to be present in the food and also degrades the quality of the food.
Observation: Some fruit flies present on the wall next to the electrical panel in the back of the restaurant at time of inspection.
Corrective Action: Implement pest control measures including fly lights, drain treatment, plugging drains at night and enhanced cleaning in this area.