- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED. AIR GAP PROVIDED AT THE OVERHEAD SPRAYER BETWEEN THE WATER SUPPLY AND THE FLOOD RIM.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
|
05/01/2015 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of
- Locations:
- overhead sprayer
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- AIR GAP NOT PROVIDED AT THE OVERHEAD SPRAYER BETWEEN THE WATER SUPPLY AND THE FLOOD RIM. PROVIDE AIR GAP. EMAIL PICTURE TO PROVIDE COMPLIANCE HAS BEEN MET. FOLLOW WITHIN 10 DAYS.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PAPER TOWEL NOT PROVIDED AT THE WAIT STATION HAND WASH SINK. , , CORRECTED BY OPERATOR PROVIDING PAPER TOWEL AT THE HAND WASH SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Repairing
- Items:
- Physical facilities
- Locations:
- cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- COOLER NEAR BREAD STATION HAS AN ONGOING DRIP COMING FROM THE CONDENSER. AT THE TIME A CONTAINER IS CATCHING THE DRIPS. EMPLOYEE STATED THAT PAN IS CHANGED TWICE DAILY. REPAIR. FOLLOW UP AT THE NEXT ROUTINE INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANGING THERMOMETERS AT: COOLER IN THE BREAD AREA 2 DOOR COOLER (BOTTOM) AT COOK LINE PROVIDE HANGING THERMOMETER BY NEXT ROUTINE INSPECTION.
- General violation description:
- 4-204.112 - (A) 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) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY 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) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG 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) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) 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.(Pf)
|
03/30/2015 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- Corrected: A the new menu has been received via fax. The new menu contains a disclosure statement with an asterisk to indicate which menu items could be served raw or under cooked. Asterisks are also located next to menu items that can be served raw or under cooked.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
10/29/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Comment:
- A disclosure on the menu must still be provided with raw egg whites in the garlic sauce. Violation must be corrected within 30 days
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Demonstration
- Comment:
- Corrected: The person in charge has been provided posters on employee illness. Review this information with all employees
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
|
09/23/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Locations:
- menu
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- The person in charge should demonstrate knowledge of food borne illness prevention. Observed person in charge could not explain his responsibility for his employees to report medical conditions that may cause food borne disease. Know the "big 5" (Norovirus, Hepatitis A, Shigella spp., E. coli, and Salmonella) food borne diseases. ,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed walk-in cooler shelves with soil residue on them. Clean walk-in cooler shelves and develop a cleaning schedule.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Prohibitions
- Items:
- Laundered linen(s)
- Problems:
- Stored In toilet room
- Corrections:
- Remove and store in protected area.
- Comment:
- Laundered linens may not be stored in toilet rooms. Observed laundered linens in the employee toilet room. Store laundered linens outside of toilet room.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
- Standards of Identity
- Items:
- Food(s)
- Problems:
- Do not comply with standards of identity
- Corrections:
- provide
- Comment:
- If an animal food, such as eggs, is served raw or under cooked a consumer advisory should be provided on the menu. Observed raw egg whites being used in the garlic sauce without a disclosure on the menu. Provide disclosure on the menu for raw egg whites on the menu.
- General violation description:
- 3-601.11 - PACKAGED FOOD shall comply with standard of identity requirements in 21 CFR 131-169 and 9 CFR 319 Definitions and standards of identity or composition, and the general requirements in 21 CFR 130 # Food Standards: General and 9 CFR 319 Subpart A # General.
|
09/17/2014 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink dishwash area
- Locations:
- Dish washing Area Hand wash sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of hand soap at the hand wash sink located adjacent to the dish washing area to encourage frequent and PROPER staff hand washing activities. , A working supply of hand soap was replaced at the Dish Wash Area hand sink during todays Routine Inspection. Simply keep a supply of soap available to encourage PROPER staff hand wash procedures.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Grill line Hand wash sink
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Discontinue placing or storing ANYTHING within the bowl area of the kitchen Grill Line hand wash sink. Having easy access to this sink helps encourage frequent and proper hand wash activities by staff. , The Certified Food Manager removed the sink bowl obstruction at the time of todays Routine Inspection. Keep up with this important Food Safety & Hygiene practice.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Condenser Unit, Separation
- Items:
- Condenser unit(s)
- Locations:
- kitchen reach-in cooler(s)
- Problems:
- Not separated from food/food storage areas With dustproof barrier
- Corrections:
- Provide dustproof barrier.
- Comment:
- Re-install and/or provide a cover to the reach in cooler compressors at the front Grill Line so that the mechanical workings of this cooler are contained and not exposed directly to the kitchen area(s). This cover will help contain dusts and inner air flows to the unit and not into the kitchen.
- General violation description:
- 4-204.18 - If a condenser unit is an integral component of EQUIPMENT, the condenser unit shall be separated from the FOOD and FOOD storage space by a dustproof barrier.
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Locations:
- ventilation system Vent hood(s) and Filters
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Re-install missing baffle filters and close up any gaps within the overhead areas of the ventilation hood canopy so that this system can properly and efficiently capture and collect waste greases as originally designed.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Locations:
- prep sink floor drain
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Unclog the Food Prep Sink located in the rear area of the kitchen. Keep this sink free-flowing that waste liquids are immediately removed from establishment when poured into this sink. Simply un-clog & maintain free-flowing.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/27/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- kitchen Can opener
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- The can opener contraption (including the blade) located in the kitchen MUST remain free of accumulations. This equipment must be cleaned and SANITIZED after each and every usage so that food debris is removed often. Simply wash and sanitize this unit immediately, at least prior to next usage, and keep this can opener cleaner via more frequent washings. , The Certified Food Manager instructed staff to properly wash and sanitize the entire can opener including the soiled blade at the time of Inspection. Good timely compliance. Continue with this important Food Safety practice well into the future.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen Hand wash sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the hand wash sink located adjacent to the grill line to encourage frequent and PROPER staff hand wash activities. , The Certified Food Manager replaced the missing paper hand towel supply at the time of todays Routine Inspection. Keep up with this important Food Safety & Hygiene practice.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Condenser Unit, Separation
- Items:
- Condenser unit(s)
- Locations:
- kitchen reach-in cooler(s)
- Problems:
- Not separated from food/food storage areas With dustproof barrier
- Corrections:
- Provide dustproof barrier.
- Comment:
- Re-install and/or provide a cover to the prep line reach in cooler compressor so that the mechanical workings of this cooler are contained and not exposed directly to the kitchen area(s). This cover will help contain dusts and inner air flows to the unit and not into the kitchen.
- General violation description:
- 4-204.18 - If a condenser unit is an integral component of EQUIPMENT, the condenser unit shall be separated from the FOOD and FOOD storage space by a dustproof barrier.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- kitchen floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Begin practice of properly storing all containers of fresh chicken being prepared a minimum 6" off the floor of the kitchen floor. This practice will help to minimize the chance of accidental product contaminations while staff conducts floor sweeping and mopping procedures. ;(A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
|
08/28/2013 | Routine |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- OBSERVED ICE MACHINE TO BE CLEAN. CORRECTED
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Eating, Drinking or Tobacco
- Comment:
- OBSERVED NO BEVERAGE CUPS IN KITCHEN.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Food Contact Surfaces and Uten
- Comment:
- OBSERVED CAN OPENER BLADE OFF THE CAN OPENER. MANAGER STATES THEY WILL USE HAND HELD CAN OPENER UNTIL NEW CAN OPENER BLADE ARRIVES FOR LARGE CAN OPENER. CORRECTED
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Comment:
- OBSERVED HOMEMADE RANCH AND TOMATOES AT 41 DEGREES ON TOP LEVEL OF 2 DOOR PREP COOLER. RAW CHICKEN AT 41 DEGREES IN WALK IN COOLER. CORRECTED
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Cutting surfaces
- Comment:
- NEW CUTTING BOARD PROVIDED FOR JUICE AREA. CORRECTED
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Repairing
- Comment:
- OBSERVED CEILING NOT LEAKING IN KITCHEN. CORRECTED
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
09/07/2012 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- OBSERVED INSIDE OF ICE MACHINE TO HAVE EXCESS SLIME AND MOLD INSIDE. CLEAN AND SANITIZE ICE MACHINE. FOOD CONTACT SURFACES MUST BE CLEANED AND SANITIZED. EMPTY OR THAW ICE BEFORE CLEANING. CORRECT IMMEDIATELY,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED 5 EMPLOYEE DRINKING CUPS ON COOK LINE AND IN PREP AREA WITHOUT A LID OR STRAW. ALL EMPLOYEE DRINKING CUPS MUST HAVE A LID AND STRAW. CORRECT IMMEDIATELY,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED CAN OPENER BLADE TO BE RUSTY ON LARGE CAN OPENER UNIT. REPLACE CAN OPENER BLADE. FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. CORRECT IMMEDIATELY,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED HOMEMADE RANCH AT 50 DEGREES AND CUT TOMATOES AT 45 DEGREES ON TOP LEVEL OF 2 DOOR LINE PREP COOLER. DISCARD OBSERVED RAW CHICKEN AT 50 DEGREES IN WALK IN COOLER. DISCARD. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. CORRECT IMMEDIATELY,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Cutting surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- OBSERVED GREEN CUTTING BOARD AT JUICE AREA TO HAVE EXCESS GROOVES ON IT. RESURFACE OR REPLACE. CUTTING BOARD MUST BE IN GOOD CONDITION AND NOT HAVE DEEP GROOVES. CORRECT IMMEDIATELY,
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED LEAKS ON CONDENSER OF WALK IN COOLER. OBSERVED DRAINING INTO COLLECTION BUCKETS. FIX LEAK AND REMOVE COLLECTION BUCKETS. EQUIPMENT MUST BE MAINTAINED IN GOOD WORKING ORDER. OBSERVED LEAK ON CONDENSER IN 2 DOOR SLICE JUICE AREA REACH IN COOLER. OBSERVED LEAKING INTO COLLECTION PAN. FIX LEAK AND REMOVE COLLECTION PAN. CORRECT IMMEDIATELY
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- RAIN WATER LEAKING INTO BUCKET NEAR PREP TABLE IN KITCHEN. FIX LEAK IMMEDIATELY. MOVE PREP TABLE/ UTENSILS IF LEAK MOVES TO THAT AREA. SANITIZE AREA AFTER LEAK IS FIXED. OWNER STATES THAT REPAIR PEOPLE ARE IN PROCESS OF FIXING. ,
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED LEAK UNDER DRAIN ON 3 COMPARTMENT SINK. LEAKING INTO A BUCKET. FIX LEAK AND REMOVE BUCKET. PLUMBING SYSTEM MUST BE MAINTAINED. CORRECT IMMEDIATELY
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/27/2012 | Routine |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- CORRECTED BY ENSURING PROPER COOLING METHODS ARE FOLLOWED. SOUP DISCARDED., OBSERVED LARGE CONTAINER OF SOUP IN 2-DOOR COOLER AT 43F-52F. OWNER STATED THE SOUP WAS MADE YESTERDAY AND THAT THEY LET SIT OUT FOR AN HOUR BEFORE PUTTING IN COOLER. REVIEW PROPER COOLING METHODS AND COOL FROM 135F TO 70F IN 2 HOURS AND 70F TO 41F IN ANOTHER 4 HOURS. USE ICE PADDLES, ICE BATH, SHALLOW CONTAINERS, FREEZER. DISCARD SOUP DUE TO NOT GETTING DOWN TO 41F IN THE PROPER AMOUNT OF TIME AND THE POSSIBILITY OF BACTERIA GROWTH.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- COOKLINE PREP COOLER OBSERVED TRAY OF RAW BEEF KABOBS STORED BELOW RAW CHICKEN KABOBS. IN 2-DOOR COOLER IN BACK OBSERVED CARTONS OF RAW EGGS STORED ABOVE SOUP. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS. MOVE RAW BEEF ABOVE RAW CHICKEN AND RAW EGGS TO BOTTOM SHELF., CORRECTED BY MOVING RAW BEEF KABOBS ABOVE RAW CHICKEN. ALSO MOVED ALL RAW EGGS TO BOTTOM SHELF AND SOUPS ABOVE.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Cookline 2 door prep cooler
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- PREP COOLER INSIDE DOOR AND SHELVES SOILED. WALK-IN COOLER CONDENSER FAN DUSTY. WALK-IN FREEZER CONDENSER PRODUCING ACCUMULATION OF ICE. CLEAN AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO PAPER TOWEL AT THESE HANDSINKS: FRONT WAITSTATION, COOKLINE, SMOOTHIE STATION, DISH MACHINE AREA, AND EMPLOYEE RESTROOM (THESE ARE ALL THE HANDSINKS IN FACILITY EXCEPT PUBLIC RESTROOMS). FACILITY MUST PROVIDE PAPER TOWEL AT ALL HANDSINKS AT ALL TIMES. OWNER STATED THE HOLDERS JAM AND SOMETIMES PAPER TOWEL IS IN THEM, BUT DOESN'T COME OUT.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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01/17/2012 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Plumbing shall be maintained and in good repair-3 compartment sink drain line need to be re-attached-repair.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Food shall be protected during storage /properly stored -elevated off the floor at least 6 inches. Observed onions in dry storage ,carrots in WIC stored on the floor-elevate -6 in off
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Plumbing shall be maintained and in good repair-3 compartment sink drain line need to be re-attached-repair.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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07/13/2011 | Routine Inspection |
- Critical: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Problems:
- Not cooked to 165 degrees F for 15 seconds
- Corrections:
- Cook to proper temperature.
- Comment:
- CORRECTED: DISCUSSED PROCEDURE WITH PERSON IN CHARGE AND THE SCHWARMAS WILL BE MADE SMALLER AND FULLY COOKED WITHIN 4 HOURS WHILE BEING CONTINUOSLY SHAVED., OBSERVED CHICKEN AND BEEF SCHWARMA ON VERTICAL BROILERS. PERSON IN CHARGE STATED THESE ARE BOTH COOKED ANYWHERE BETWEEN 3 TO 7 HOURS. SCHWARMA MUST BE FULLY COOKED WITHIN A TOTAL OF 4 HOURS BY CONTINUOSLY SHAVING OUTSIDE COOKED PORTIONS AND KEEPING HOT AT 135F OR COOL DOWN AND HOLD COLD AT 41F. THERE SHALL NOT BE ANY PART OF CONE LEFT AFTER 4 HOURS AND IF THERE IS IT MUST BE DISCARDED. REVIEW PROCEDURES WITH ALL COOKS/STAFF AND ENSURE SCHWARMA COOKED IN A TOTAL OF 4 HOURS.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- CORRECTED: EMPLOYEE MOVED TRAY OF BEEF KABOB ABOVE CHICKEN. PERSON IN CHARGE MOVED BEEF IN WALK-IN AWAY FROM VEGETABLES AND ABOVE CHICKEN. RAW EGGS MOVED TO BOTTOM SHELF., IN PREP COOLER OBSERVED TRAY OF RAW BEEF KABOBS STORED BELOW RAW CHICKEN KABOBS. IN 2-DOOR PREP COOLER IN BACK OBSERVED TRAYS OF RAW EGGS STORED ABOVE CHICKEN SAUCE AND SOUP AND PEPPERS. IN WALK-IN COOLER OBSERVED PAN OF RAW BEEF STORED BELOW RAW CHICKEN AND ANOTHER PAN OF RAW BEEF ON TOP SHELF ABOVE VEGETABLES. STORE RAW MEATS BELOW AND AWAY FROM ANY READY TO EAT FOODS AND STORE RAW BEEF ABOVE RAW CHICKEN.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- PREP COOLER AT COOKLINE SOILED ON INSIDE OF DOORS. CLEAN AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s), Dispensing utensil(s), Dispensing utensil(s), Dispensing utensil(s)
- Locations:
- 1-door upright freezer(s) keg refrigerator, 1-door upright freezer(s) keg refrigerator, prep line Knife rack
- Problems:
- Improperly stored To prevent contamination of food or food related items, Improperly stored, Improperly stored, Improperly stored
- Corrections:
- Store in manner that does not contaminate items, Relocate., Relocate., Relocate.
- Comment:
- OBSERVED KNIVES STORED BETWEEN PREP COOLERS. STORE KNIVES ON CLEAN PORTION OF CUTTING BOARDS TO PREVENT BACTERIAL GROWTH.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
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03/04/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- THE REFRIGERATION UNIT/DISPLAY CASE AT FRONT COUNTER HAS CREAMER AT 42F ( AS A REFERENCE) AIR TEMP IS 40F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Good Repair and Proper Adjustm
- Comment:
- THE WOMENS RESTROOM HANDLES HAVE BOTH BEEN REPLACED. VIOLATION CORRECTED.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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10/05/2010 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Locations:
- kitchen
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- KEEP BEVERAGE GLASSES COVERED WITH LIDS AND STRAWS IN KITCHEN AT ALL TIMES.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- display case
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- GARLIC SAUCE WAS 56F IN DISPLAY CASE COOLER, GARLIC SAUCE AND WHIPPED CREAM WERE MOVED AT TIME OF INSPECTION. REPAIR COOLER IMMEDIATELY. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN UNIT UNTIL REPAIRED. (AIR TEMP WAS 65F),
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- women's restroom
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR FAUCET IN WOMENS RESTROOM THAT IS NOT SECURE TO COUNTER, ENTIRE FAUCET LIFTS OUT OF COUNTER WHEN TURNED ON. CORRECT BY NEXT INSPECTION.,
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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09/21/2010 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Comment:
- DISHWASHER SANITIZING RINSE TEMPERATURE WAS 179F.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: System Maintained in Good Repa
- Comment:
- HOT WATER AT HANDWASH SINK WAS 120F.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Good Repair and Proper Adjustm
- Comment:
- FREEZER DOOR IS REPAIRED AND CLOSING PROPERLY.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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04/12/2010 | Follow-up |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- dish machine(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- DISHMACHINE WASH TEMPERATURE IS 165 AND THEN RINSE TEMPERATURE DROPS TO 90F, REPAIR DISHMACHINE OR HOT WATER HEATER TO ENSURE RINSE TEMPERATURE IS GREATER THAN 180 SO THAT DISHES ARE SANITIZED TO 160F.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Locations:
- hot water heater
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HOT WATER AT HANDSINK AND DISHWASHER ARE ONLY 94F, ADJUST HOT WATER HEATER, CALL FOR REPAIR IF NECESSARY, CORRECT IMMEDIATELY.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk in freezer door
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR/DEFROST FREEZER DOOR SO THAT IT CLOSES TIGHTLY.,
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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03/17/2010 | Routine Inspection |
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