- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection food in prep cooler on left side next to prep sink was observed at 41 F or below. Prep cooler across food on the top of the prep cooler was holding at 41 F or below. Observed no food in bottom of cooler. Manager stated cooler is waiting for a part to be fixed. Observed all potentially hazardous cold food held at 41 F or below in prep coolers. 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)
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01/26/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection food out of temperature control in two prep coolers at the end of cook line. In the cooler next to the hand wash sink pico degio 50 F, cut chicken 50 F, spinach 47 F. Food had been in prep cooler for approximately 2 hours. Food was moved to walk in cooler for rapid cooling. In cooler across the cook line observed pepperoni at 50 F had been in prep cooler for about 4 hours voluntarily discarded, cut tomato and cut lettuce at 50 F had only been out for approximately 40 minuets but had come immediately from the walk in cooler. Lettuce and tomato taken to walk in for cooling. Both coolers were pulled out and where found to have been unplugged. Coolers were plugged back into the wall and will be monitored to make sure they are capable of holding food at 41 F or below. A follow up will occur in about 10 days. Correct immediately by making sure coolers a capable of holding potentially hazardous food at 41 F or below.,
- 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:
- Rear
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection rail in prep cooler broken, drawer pulls out fast. Correct by repairing rail so drawer stays in cooler. Also in walk in freezer employee stated there was a leak on the condenser line that is causing ice build up. Correct by repairing so line is no longer leaking and ice is not building up on the condenser line. Correct as soon as possible a follow up will occur at the next routine 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Observed time of inspection ice scoops were stored on top of ice machine. Surface of the ice machine was soiled. Corrected at time of inspection ice scoops were removed to be washed. Scoops will be placed in a sanitized container for storage.
- 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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01/14/2015 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Rear
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE REAR DOOR OF FACILITY HAS A GAP THAT CAN LET PEST COME INTO FACILITY. ALL DOORS SHALL BE IN GOOD REPAIR TO PREVENT PEST ENTRY. INSTALL DOOR SWEEP ON REAR DOOR BY NEXT ROUTINE 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Cookline
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- THE KITCHEN COOKLINE AREA HAS AN UNSHIELDED LIGHT IN CEILING AND THE BAR COOLER LIGHT HAS AN UNPROTECTED LIGHT BULB. ALL LIGHTS SHALL BE SHIELDED. INSTALL LIGHT SHIELDS BY NEXT ROUTINE INSPECTION.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE UNSHIELDED COOKLINE LIGHT IS ALSO NOT WORKING. ALL LIGHTS SHALL WORK CORRECTLY. REPAIR LIGHT AT COOKLINE BY NEXT ROUTINE INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
07/16/2014 | Routine |
| No violation noted during this evaluation. | 01/15/2014 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER WAS AT 38F. NO FOOD WAS STORED IN THE COOLER. THE THERMOSTAT WAS REPLACED AND COMPRESSOR UNIT WAS CLEANED. VIOLATION HAD BEEN 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)
|
07/24/2013 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Two spray nozzles were hanging one into the 3 compartment sink and one into the vegetable washing sink. To prevent contaminated water back siphoning into the city water system provide a black flow preventer or provide air gap. The bottom of the spray nozzle head should be at least one inch above the top of the sink flood wall. At the time of inspection air gap was provided to both spray nozzles by arising them up and by fastening them the back wall. Violation was corrected.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The two door in rail cooler was at 45f and the home made ranch dressing was at 48f. The manager mentioned they were prepared and stored in this cooler at 12.30 pm. Transferred them to walk in cooler. Potentially hazardous food shall be maintained under 41f. Toxin production or bacterial growth may occur if phf is stored in the temperature danger zone for more than 4 hours. A follow up inspection will be conducted with in 10 days.,
- 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)
|
07/16/2013 | Routine Inspection |
| No violation noted during this evaluation. | 01/14/2013 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of
- Locations:
- 1-compartment sink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED BY INSTALLING THE SPRING AND PROVIDING AN AIR GAP., A NEW SPRAY HOSE HAS BEEN INSTALLED AND THE SPRAY NOZZLE HANGS BELOW THE FLOOD RIM OF THE SINK. PROVIDE AN AIR GAP OF AT LEAST 1 INCH AS DISCUSSED.
- 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).
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Wait station Kitchen Area
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- ICE CREAM UTENSIL DIPPER WELL TURNED DOWN TO A DRIP WITH ICE CREAM SCOOP IN THE WATER. KEEP WATER RUNNING WHEN UTENSILS ARE PRESENT. CORRECTED BY CHANGING OUT THE UTENSIL AND INCREASING THE WATER FLOW.
- 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
|
07/25/2012 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED BAR GLASSWASHER SANITIZER AT 0PPM CHLORINE. PROVIDE 50-100PPM CHLORINE AT ALL TIMES WHEN OPERATING THE FACILITY., CORRECTED BY PRIMING MACHINE AND CHANGING OUT OLD CONTAINER (LOW LEVEL) AND PROVIDING 100PPM.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures walls
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED BUILD UP OF DEBRIS ALONG WALLS/COVING AND UNDER EQUIPMENT (OF FLOORING). CLEAN AND MAINTAIN. CORRECT WITHIN 6 MONTHS.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
|
02/01/2012 | Routine Inspection |
| No violation noted during this evaluation. | 08/12/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container, Beverage container
- Locations:
- beverage dispenser
- Problems:
- Not covered, Stored improperly
- Corrections:
- Cover., Store in manner that does not contaminate items.
- Comment:
- UNCOVERED CUPS STORED ON TOP OF THE BEVERAGE DISPENSER MACHINE, AND AN OPENED EMPLOYEE BOTTLE NEARBY. 1) STORE BELOW/AWAY FROM FOOD/BEVERAGES/FOOD CONTACT SURFACES. 2) PROVIDE CUPS WITH LIDS AND STRAWS, OR HANDLES AND LIDS DESIGNED TO MINIMIZE THE RISK OF MOUTH TO HAND TO FOOD CONTAMINATION, OR CONSUME BEVERAGES IN A DESIGNATED BREAK AREA AND THEN WASH HANDS. CORRECTED BY REMOVING THOSE CUPS AND BOTTLE TO A BREAK AREA.
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- dipper well
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- OBSERVED DIPPER WELL WATER TURNED OFF, WITH UNCLEAN WATER AND SCOOP. CORRECTED BY CLEANING THE SCOOP, AND TURNING ON THE WATER.
- 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
|
02/22/2011 | Routine Inspection |
| No violation noted during this evaluation. | 09/07/2010 | Routine Inspection |
| No violation noted during this evaluation. | 04/07/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- BAGGIED CHICKEN CHUNKS STORED AT TOP OF CHEFLINE REACH IN COOLER AT 46F.......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS IN COOLERS AT 41F OR BELOW....RECOMMEND STORING CHICKEN UP TO THE TOIP OF CONTAINER/ IT'S THE PRODUCT OVERFILL THAT IS OUT OF THE SAFE TEMPERATURE ZONE.
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- REFILL PAPER TOWELING AT CHEFLINE HANDWASH SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR 2ND HANDWASH SINK IN MENS BATHROOM TO BE OPERATING AND PROVIDE HOT AND COLD WATER....OPERATOR HAS WORKORDER IN FOR THE REPAIR OF THE SINK....ONE HANDWASH SINK IS AVAILABLE FOR PATRON USAGE.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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03/04/2010 | Routine Inspection |
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