| No violation noted during this evaluation. | 05/16/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ONE LIVE ADULT ROACH WAS SEEN IN THE KITCHEN (CLOSE TO THE COOK--LINE). PEST CONTROL COMP. WAS OUT ABOUT ONE WEEK AGO. HAVE THEM COME OUT FOR ANOTHER TREATMENT BEFORE THE NEXT INSPECTION --- WHICH IS ON JAN. 30TH.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) INSTALL A DOOR HANDLE ON THE INSIDE OF THE MEN'S RESTROOM DOOR.2) REPAIR SOME LOSE SHEET METAL IN THE DOORWAY OF THE WALK--IN COOLER.
Location: Mens restroom
|
01/30/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ONE LIVE ADULT ROACH WAS SEEN IN THE KITCHEN (CLOSE TO THE COOK--LINE). PEST CONTROL COMP. WAS OUT ABOUT ONE WEEK AGO. HAVE THEM COME OUT FOR ANOTHER TREATMENT BEFORE THE NEXT INSPECTION --- WHICH IS ON JAN. 30TH.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) INSTALL A DOOR HANDLE ON THE INSIDE OF THE MEN'S RESTROOM DOOR.2) REPAIR SOME LOSE SHEET METAL IN THE DOORWAY OF THE WALK--IN COOLER.
Location: Mens restroom
|
01/23/2014 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: MIX 1 TBSP. BLEACH PER GAL. OF WATER IN A CONTAINER FOR WIPING CLOTHS (FOR CUTTING BOARD AND OTHER FOOD CONTACT SURFACES).
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN FLOOR JUST LEFT OF THE FRYER.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: A MOIST WIPING CLOTH ON CUTTING BOARD (COOK--LINE) SHOULD BE PLACED IN BLEACH WATER BETWEEN USE.
Location: Cook line
- Three bay wash temperature (corrected)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: USE PH TEST STRIPS FOR CHECKING STRENGTH OF BLEACH WATER.
Location: Three bay area
|
08/09/2013 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: MIX 1 TBSP. BLEACH PER GAL. OF WATER IN A CONTAINER FOR WIPING CLOTHS (FOR CUTTING BOARD AND OTHER FOOD CONTACT SURFACES).
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN FLOOR JUST LEFT OF THE FRYER.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: A MOIST WIPING CLOTH ON CUTTING BOARD (COOK--LINE) SHOULD BE PLACED IN BLEACH WATER BETWEEN USE.
Location: Cook line
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: USE PH TEST STRIPS FOR CHECKING STRENGTH OF BLEACH WATER.
Location: Three bay area
|
08/02/2013 | Routine |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: REFILL SOAP AT KITCHEN AND WOMEN'S ROOM HAND SINKS.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: REFILL SOAP AT KITCHEN AND WOMEN'S ROOM HAND SINKS.
Location: Womens restroom
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE GAS WATER HEATER IS NOT VENTING THE HOT AIR/GASES APPROPRIATELY OUT THE VENT PIPE (THROUGH BACK WALL TO THE OUTSIDE). REPAIR---REFIT THE CORRECT SIZE VENT PIPE PROPERLY SO NO VENT GASES/HOT AIR COME BACK INTO THE KITCHEN AS THEY ARE NOW.
Location: Kitchen (back)
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER WAS NOT NEARLY WARM OR HOT ENOUGH AT ANY OF THE SINKS --- NOR THE DISHMACHINE. TURN WATER HEATER UP AFTER REPAIRING VENT PIPE.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR ONE OR MORE LEAKS UNDERNEATH THE STEAM TABLE WATER WELL.
Location: Cook line
Equipment: Steam table
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: A FEW PANS OF FOOD IN THE PREP. COOLER SHOULD BE COVERED WHEN STORED, ESPECIALLY OVERNIGHT.
Location: Cook line
Equipment: Prep Top Cooler
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
|
03/22/2013 | Recheck |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: REFILL SOAP AT KITCHEN AND WOMEN'S ROOM HAND SINKS.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: REFILL SOAP AT KITCHEN AND WOMEN'S ROOM HAND SINKS.
Location: Womens restroom
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE GAS WATER HEATER IS NOT VENTING THE HOT AIR/GASES APPROPRIATELY OUT THE VENT PIPE (THROUGH BACK WALL TO THE OUTSIDE). REPAIR---REFIT THE CORRECT SIZE VENT PIPE PROPERLY SO NO VENT GASES/HOT AIR COME BACK INTO THE KITCHEN AS THEY ARE NOW.
Location: Kitchen (back)
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER WAS NOT NEARLY WARM OR HOT ENOUGH AT ANY OF THE SINKS --- NOR THE DISHMACHINE. TURN WATER HEATER UP AFTER REPAIRING VENT PIPE.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR ONE OR MORE LEAKS UNDERNEATH THE STEAM TABLE WATER WELL.
Location: Cook line
Equipment: Steam table
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: A FEW PANS OF FOOD IN THE PREP. COOLER SHOULD BE COVERED WHEN STORED, ESPECIALLY OVERNIGHT.
Location: Cook line
Equipment: Prep Top Cooler
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
|
03/07/2013 | Recheck |
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: REFILL SOAP AT KITCHEN AND WOMEN'S ROOM HAND SINKS.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: REFILL SOAP AT KITCHEN AND WOMEN'S ROOM HAND SINKS.
Location: Womens restroom
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE GAS WATER HEATER IS NOT VENTING THE HOT AIR/GASES APPROPRIATELY OUT THE VENT PIPE (THROUGH BACK WALL TO THE OUTSIDE). REPAIR---REFIT THE CORRECT SIZE VENT PIPE PROPERLY SO NO VENT GASES/HOT AIR COME BACK INTO THE KITCHEN AS THEY ARE NOW.
Location: Kitchen (back)
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER WAS NOT NEARLY WARM OR HOT ENOUGH AT ANY OF THE SINKS --- NOR THE DISHMACHINE. TURN WATER HEATER UP AFTER REPAIRING VENT PIPE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR ONE OR MORE LEAKS UNDERNEATH THE STEAM TABLE WATER WELL.
Location: Cook line
Equipment: Steam table
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: A FEW PANS OF FOOD IN THE PREP. COOLER SHOULD BE COVERED WHEN STORED, ESPECIALLY OVERNIGHT.
Location: Cook line
Equipment: Prep Top Cooler
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
|
02/28/2013 | Routine |
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IMPROVE THE LIGHTING IN BACK OF KITCHEN (WHICH ALSO SHOULD HELP LIGHTING IN REAR HALLWAY AND NEAR BACK DOOR.
Location: Kitchen (back)
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE A FEW BASEBOARD TILES IN MEN'S ROOM.
Location: Mens restroom
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: SEAL OVER THE SMALL SPACE IN THE WALL PANEL ABOVE URINAL IN MEN'S ROOM.
Location: Mens restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE LOWER--INSIDE AREA OF THE FRYER CABINET.
Location: Cook line
|
09/20/2012 | Recheck |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IMPROVE THE LIGHTING IN BACK OF KITCHEN (WHICH ALSO SHOULD HELP LIGHTING IN REAR HALLWAY AND NEAR BACK DOOR.
Location: Kitchen (back)
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE A FEW BASEBOARD TILES IN MEN'S ROOM.
Location: Mens restroom
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: SEAL OVER THE SMALL SPACE IN THE WALL PANEL ABOVE URINAL IN MEN'S ROOM.
Location: Mens restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE LOWER--INSIDE AREA OF THE FRYER CABINET.
Location: Cook line
|
08/30/2012 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: USE 1 TBSP. BLEACH PER GAL. OF WATER. FOR THE WIPING CLOTH WATER. (WAS TOO STRONG). CORRECTED -- OK.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ONE SHELF UNIT IN WALK--IN COOLER IS PARTIALLY RUSTY -- REMOVE RUST AND RESURFACE METALL WHERE NEEDED. OR COVER SHELVES WITH A PLASTIC LINER MATERIAL.
Location: Walk-in cooler
Equipment: Metal shelving
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PLACE A THERMOMETER IN THE PREP. COOLER.
|
08/09/2012 | Pre-Licensing |
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