- Designation of Person in Charge (46.101)
46.101 - Designation of Person in Charge The food facility operator shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food facility during all hours of operation. Certified individual (Jason Dilks- A25903) was not present in during hours of operation.
- Separation of Poisonous or Toxic Materials from Food during Storage and Display for Retail Sale (46.1041)
46.1041 - Storage & Display: Separation of Poisonous or Toxic Materials from Food Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens and single-service and single-use articles by one or both of the following: (1) Separating the poisonous or toxic materials by spacing or partitioning. (2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens and single-service or single-use articles. * Chemicals (bottles of Windex & a can of WD4) were stored above or on the same shelf with food, equipment, and/or single service articles in the basement area.
- Eating, Drinking or Using Tobacco (46.151(a))
* Food employee observed eating food in the food prep area.
- Hair Restraints (46.152)
* Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Identification of Content on Food Storage Containers (46.282)
* Working bulk food ingredient storage containers are not labeled with the common name of the food.
- In-Use Utensils & Between Use Storage (46.302)
* Knives are wedged between wall and food prep sink in the food prep area in the basement.
- Wiping Cloths Use Limitations (46.304)
46.304 - Wiping Cloths: Use Limitations (a) Cloths used for wiping food spills. Cloths that are used for wiping food spills shall be used for no other purpose. (b) Wet and dry wiping cloths. Cloths used for wiping food spills shall be one of the following: (1) Dry and used for wiping food spills from tableware and carry-out containers. (2) Wet and cleaned as specified in § 46.751(b)(4) (relating to requirement and frequency of laundering), stored in a chemical sanitizer at a concentration specified in § 46.674(a) (relating to warewashing equipment: mechanical or manual), and used for wiping spills from food-contact and nonfood-contact surfaces of equipment. (c) Wiping cloths used with raw animal-derived foods. Dry or wet cloths that are used with raw animal-derived foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal-derived foods shall be kept in a separate sanitizing solution. (d) General cleanliness. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil. * Wiping cloths used on the food contact surfaces are not stored in sanitizer solution, during time of inspection.
- Disposition of Unsafe Ready-to-Eat Potentially Hazardous Foods from Lack of Temperature Control (46.441(5)(6))
* Potentially hazardous ready to eat food (open packaged of cheese and containers of cheese), prepared in the food facility and held for more than 48 hours, located in the small refrigerator/prep units, was not date marked.
- Design & Functionality of Temperature Measuring Devices (46.590)
46.59 - Design & Construction of Temperature Measuring Devices (a) Location of device in storage unit. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (b) General device requirement. Except as specified in subsection (c), cold or hot holding equipment used for potentially hazardous food shall be designed to include-and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device’s temperature display. (c) Exception to device requirement. Subsection (b) does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers and salad bars. (d) Easily readable. Temperature measuring devices shall be designed to be easily readable. (e) Devices on warewashing machines. Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record or digital readout in increments no greater than 1°C or 2°F in the intended range of use. * Thermometers are not observed in the refrigeration units, where it is needed.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
* Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- Installation of Fixed Equipment, Fixed Table-Mounted Equipment & Fixed Floor Mounted Equipment (46.652)
* Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing. * Water lines near rear exit door are not properly capped off and utility lines going into walls are not properly sealed. * Wall electrical outlet face plates are not observed in the establishment, where it is needed. * Fan guard is not observed in the single door refrigerator unit on 1st floor prep area.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
46.825(a) - Using a Handwashing Facility (a) Using a handwashing facility. (1) A handwashing facility shall be maintained so that it is accessible at all times for employee use. (2) A handwashing facility may not be used for purposes other than handwashing. (3) An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. * The handwash sink in the food prep area was blocked by a chair and not accesible at all times for employee use. * The handwash sink in the basement area was blocked by cardboard items and food containers and not accesible at all times for employee use. * Paper towel dispensor empty at the handwash sink in the food prep area on the 1st floor and the handsink in the basement area. * No soap at the handsink station, during time of inspection.
- Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs (46.825(b)-(e))
* Drain line under the 3-basin sink is leaking, during time of inspection. * Indirect drain line was not observed at the food prep area in the basement.
- Covered Waste Receptacle in Women's Toilet Room (46.882(b))
* Trash can with lid for sanitary napkins are not observed in the patron/employee unisex restroom.
- Operation & Maintenance of Storage Areas, Redeeming Machines, Waste Receptacles & Waste Handling Units (46.884)
* Uncovered trash cans are observed next both food prep tables in the prep area, during time of inspection.
- Cleaning & Storing Maintenance Tools (46.981(e)(m))
* Brooms and dust pans are not elevated when not in use.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
Visible physical evidence of insect (fruit flies) activity observed in the basement food prep area.
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09/20/2010 | Follow-up |
- Designation of Person in Charge (46.101)
46.101 - Designation of Person in Charge The food facility operator shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food facility during all hours of operation. Certified individual (Jason Dilks- A25903) was not present in the establishment during the initial part of the inspection. Mr. Dilks did arrived to the establishment during the inspection.
- Hair Restraints (46.152)
* Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Receiving Temperature of Food (46.241)
46.241 - Receiving Temperature of Food (a) Refrigerated potentially hazardous food. Except as specified in § § 46.243(b) and 46.244(b) (relating to receiving shell eggs
- Wiping Cloths Use Limitations (46.304)
46.304 - Wiping Cloths: Use Limitations (a) Cloths used for wiping food spills. Cloths that are used for wiping food spills shall be used for no other purpose. (b) Wet and dry wiping cloths. Cloths used for wiping food spills shall be one of the following: (1) Dry and used for wiping food spills from tableware and carry-out containers. (2) Wet and cleaned as specified in § 46.751(b)(4) (relating to requirement and frequency of laundering), stored in a chemical sanitizer at a concentration specified in § 46.674(a) (relating to warewashing equipment: mechanical or manual), and used for wiping spills from food-contact and nonfood-contact surfaces of equipment. (c) Wiping cloths used with raw animal-derived foods. Dry or wet cloths that are used with raw animal-derived foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal-derived foods shall be kept in a separate sanitizing solution. (d) General cleanliness. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil. * Wiping cloths used on the food contact surfaces are not stored in sanitizer solution, during time of inspection.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
* Food (cheese at pizza prep station) was held at 54 degrees F rather than 41 degrees F or below as required.
- Disposition of Unsafe Ready-to-Eat Potentially Hazardous Foods from Lack of Temperature Control (46.441(5)(6))
* Potentially hazardous ready to eat food (open packaged of chees and cooked chicken breast), prepared in the food facility and held for more than 48 hours, located in the small refrigerator/prep units, was not date marked.
- Design & Functionality of Temperature Measuring Devices (46.590)
46.59 - Design & Construction of Temperature Measuring Devices (a) Location of device in storage unit. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (b) General device requirement. Except as specified in subsection (c), cold or hot holding equipment used for potentially hazardous food shall be designed to include-and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device’s temperature display. (c) Exception to device requirement. Subsection (b) does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers and salad bars. (d) Easily readable. Temperature measuring devices shall be designed to be easily readable. (e) Devices on warewashing machines. Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record or digital readout in increments no greater than 1°C or 2°F in the intended range of use. * Thermometers are not observed in the refrigeration units, where it is needed.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
* Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- Cutting Surfaces Maintained (46.672)
* Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing. * Water lines near rear exit door are not properly capped off and utility lines going into walls are not properly sealed.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
* Interior of small refrigerator units are not clean, where it is needed.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
46.825(a) - Using a Handwashing Facility (a) Using a handwashing facility. (1) A handwashing facility shall be maintained so that it is accessible at all times for employee use. (2) A handwashing facility may not be used for purposes other than handwashing. (3) An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. * Glasses and utensils are stored in the handsink station in the main prep area on the first floor. (Corrected on Site)
- Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs (46.825(b)-(e))
* Drain line under the 3-basin sink is leaking, during time of inspection.
- Covered Waste Receptacle in Women's Toilet Room (46.882(b))
* Trash can with lid for sanitary napkins are not observed in the patron/employee unisex restroom.
- Lighting Intensity (46.943)
* Ceiling light unit in the basement are not working, where it is needed.
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08/18/2010 | Follow-up |
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