Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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VIOLATION OF SECTION 4-202.16 Nonfood-contact surfaces are not designed for easy cleaning and maintenance, specifically:
PAINT WEARING OFF NEAR SLICER
REQUIRED CORRECTION: Nonfood-contact surfaces shall be free of unnecessary ledges, projections and crevices and designed and constructed to allow easy cleaning and to facilitate maintenance.
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VIOLATION OF SECTION 6-301.12 *CRITICAL* Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
DEFECTIVE TOWEL HOLDER
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing lavatory or group of adjacent handwashing lavatories shall be provided with a supply of individual disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device.
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VIOLATION OF SECTION 7-201.11 *CRITICAL* Poisonous or toxic materials are not properly separated or located, specifically:
FOOD CONTAINERS STORED BELOW CHEMICALS
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by spacing or partitioning. Poisonous or toxic materials shall be located in an area that is not above food, equipment, utensils, linens or single-service or single-use articles.
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Dec 7, 2006
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90 |
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VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
FRESH STRAWBERRIES STORED UNDER RAW MEAT
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
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VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
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VIOLATION OF SECTION 4-201.12 Glass temperature measuring devices are used, specifically:
REQUIRED CORRECTION: Glass temperature measuring devices may not be used for monitoring food temperatures.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
UTENSIL DRAWER NOT CLEAN
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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VIOLATION OF SECTION 5-205.11 A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
NO SOAP AT HAND SINK
REQUIRED CORRECTION: Handwashing facilities shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
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VIOLATION OF SECTION 6-501.111C *CRITICAL* The presence of insects, rodents, and other pests is not minimized or controlled, specifically:
REQUIRED CORRECTION: CORRECT IMMEDIATELY. The presence of insects, rodents and other pests shall be controlled to minimize their presence on the premises by using approved methods, such as trapping devices or other effective means.
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VIOLATION OF SECTION 6-501.19 Toilet rooms are not kept closed, specifically:
REQUIRED CORRECTION: Toilet room doors shall be kept closed except during cleaning and maintenance operations.
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Jun 7, 2007
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82 |
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VIOLATION OF SECTION 4-201.12 Glass temperature measuring devices are used, specifically:
THERMOMETER MISSING IN THE KEG COOLER
REQUIRED CORRECTION: Glass temperature measuring devices may not be used for monitoring food temperatures.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
SHELVES NOT CLEAN
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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VIOLATION OF SECTION 6-202.14 Toilet rooms are not completely enclosed or provided with a tight-fitting, self-closing door, specifically:
WOMENS REST ROOM NOT SELF CLOSING TIGHT FITTING
REQUIRED CORRECTION: A toilet room located on the premises shall be completely enclosed with a tight-fitting and self-closing door.
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VIOLATION OF SECTION 6-404.11 Damaged, spoiled or recalled products held for credit, redemption or return are not segregated or held in a designated area, specifically:
SALADS NOT COVERED
REQUIRED CORRECTION: Products that are held for credit, redemption, or return shall be segregated and held in a designated area that is separate from food, utensils, linens, and single-service and single-use articles.
|
Nov 29, 2007
|
94 |
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VIOLATION OF SECTION 2-301.11 *CRITICAL* Food employees do not keep their hands or exposed portions of their arms clean, specifically:
EMPLOYEE USING COMMON TOWEL TO WIPE HANDS
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees shall keep their hands and exposed portions of their arms clean.
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VIOLATION OF SECTION 3-301.11 Food employees do not minimize contact with exposed foods, specifically:
SCOOP LYING IN CONTACT WITH PRODUCT
REQUIRED CORRECTION: Use spatulas, tongs, deli tissue or other dispensing equipment to minimize direct hand contact with food or ice.
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VIOLATION OF SECTION 3-501.18 *CRITICAL* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
PRODUCT IN WALK-IN IS OUTDATED
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food prepared in the establishment must be discarded if it has not been consumed within 7 calendar days if stored at 41°F (5°C) or less or is not properly date-marked.
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VIOLATION OF SECTION 4-602.11 *CRITICAL* Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
CUTTING BOARD ON THE REFRIG ARE NOT CLEAN
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment, containers and utensils shall be cleaned: 1) before each use with a different type of raw animal food; 2) each time there is a change from working with raw foods to working with ready-to-eat foods; 3) between uses with raw fruits and vegetables and potentially hazardous foods; 4) before using or storing a food temperature measuring device; 5) at any time during the operation when contamination may have occurred; 6) at least every 4 hours, unless the equipment and their contents are maintained at proper temperatures; 7) in a refrigerated room at a frequency based on the table in Chapter 4-602.11; 8) and every 24 hours in salad bars, delis, cafeteria lines, and other serving situations that hold ready-to-eat potentially hazardous foods where new product is combined with the same food.
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VIOLATION OF SECTION 6-301.11 *CRITICAL* Soap is not provided at a handwashing lavatory, specifically:
SOAP NOT READILY AVAILABLE AT HANDSINK
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing lavatory or group of 2 handwashing lavatories shall be provided with a supply of hand cleaning liquid, powder or bar soap.
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Jun 16, 2008
|
80 |
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
WIPING CLOTHS STORED ON THE COUNTER
REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
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VIOLATION OF SECTION 3-501.18 *CRITICAL* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
BREAD PUDDING PAST PULL DATE
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food prepared in the establishment must be discarded if it has not been consumed within 7 calendar days if stored at 41°F (5°C) or less or is not properly date-marked.
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VIOLATION OF SECTION 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
DISHWASHER AT 0 PPM CHLORINE
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
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VIOLATION OF SECTION 4-601.11 *CRITICAL* Food-contact surfaces are not clean, specifically:
INTERIORS OF MICROWAVES OVENS ARE SOILED WITH FOOD
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
|
Dec 16, 2008
|
85 |
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VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
MEAT AND DAIRY PRODUCTS AND NON-MEAT PRODUCTS STORED TOGETHER IN THE WALKIN COOLER
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
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VIOLATION OF SECTION 4-501.111 *CRITICAL* The manual warewashing temperature for hot water sanitization by immersion is not 171°F (77°F), specifically:
DISHWASHER IS NOT DISPENSING CHLORINE
REQUIRED CORRECTION: CORRECT IMMEDIATELY. If immersion in hot water is used for sanitizing in a manual operation, the temperature shall be maintained at 171°F (77°C) or above.
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VIOLATION OF SECTION 4-602.11 *CRITICAL* Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
LARGE FLOOR MIXERS ARE SOILED
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment, containers and utensils shall be cleaned: 1) before each use with a different type of raw animal food; 2) each time there is a change from working with raw foods to working with ready-to-eat foods; 3) between uses with raw fruits and vegetables and potentially hazardous foods; 4) before using or storing a food temperature measuring device; 5) at any time during the operation when contamination may have occurred; 6) at least every 4 hours, unless the equipment and their contents are maintained at proper temperatures; 7) in a refrigerated room at a frequency based on the table in Chapter 4-602.11; 8) and every 24 hours in salad bars, delis, cafeteria lines, and other serving situations that hold ready-to-eat potentially hazardous foods where new product is combined with the same food.
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VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
UNSHIELDED LIGHTS IN THE FOOD PREP ARA
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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VIOLATION OF SECTION 6-301.12 *CRITICAL* Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
NO PAPER TOWELS AT UPSTAIRS SERVING ROOM
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing lavatory or group of adjacent handwashing lavatories shall be provided with a supply of individual disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device.
|
Jun 24, 2009
|
87 |
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VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
NEW YORK CUTS AT 110 F
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
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VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
DESERTS NOT DATED
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
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VIOLATION OF SECTION 4-602.11 *CRITICAL* Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
MIXER HEAD IS UNCLEAN
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment, containers and utensils shall be cleaned: 1) before each use with a different type of raw animal food; 2) each time there is a change from working with raw foods to working with ready-to-eat foods; 3) between uses with raw fruits and vegetables and potentially hazardous foods; 4) before using or storing a food temperature measuring device; 5) at any time during the operation when contamination may have occurred; 6) at least every 4 hours, unless the equipment and their contents are maintained at proper temperatures; 7) in a refrigerated room at a frequency based on the table in Chapter 4-602.11; 8) and every 24 hours in salad bars, delis, cafeteria lines, and other serving situations that hold ready-to-eat potentially hazardous foods where new product is combined with the same food.
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VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
UNSHIEDED LIGHTS IN THE FOOD PREP AREA
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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VIOLATION OF SECTION 7-204.11 *CRITICAL* Chemical sanitizers are not approved, specifically:
WIPING CLOTH SOLUTION TOO STRONG AT
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010.
|
Dec 19, 2009
|
84 |
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VIOLATION OF SECTION 7-204.11 *CRITICAL* Chemical sanitizers are not approved, specifically:
WIPING CLOTH SOLUTION TOO STRONG
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010.
|
Jun 30, 2010
|
95 |
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VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
ICE STORED TOO CLOSE TO THE HAND WASH STATION
REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
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VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
BUTTER AT ROOM TEMPERATURE
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
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VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
WALK ION ITEMS NOT DATE MARKED
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
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VIOLATION OF SECTION 7-204.11 *CRITICAL* Chemical sanitizers are not approved, specifically:
SANITIZER TOO STRONG
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010.
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Dec 28, 2010
|
83 |
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VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
ICE SCOOP HANDLE STORED IN THE ICE
REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of hot water at a temperature of 140°F (60°C) or more or 41°F (5°C) or less or if the container is cleaned as required.
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VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
WALKIN AT 43 F
BUTTER AT ROOM TEMPERATURE
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
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VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
UTENSILS STORED IN AN UNCLEAN CONTAINER
REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
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VIOLATION OF SECTION 6-202.15 Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
OUT DOOR PROPPED OPEN
REQUIRED CORRECTION: Outer openings of the food establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; 2) closed, tight-fitting windows; and, 3) solid, self-closing doors. Windows or doors used for ventilation must be protected by the use of screens, air curtains, or other effective means.
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Jun 28, 2011
|
87 |
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