- Critical: Equipment, Food-Contact Surfac
- Comment:
- Corrected: PIC stated that the ice machine deflector plate, deli slicer, and dough mixer were properly washed rinsed and sanitized. No mold/mildew was observe on the ice machine deflector plate. No food residue was observed on the deli slicer or on the dough mixer.
- 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: Packaged and Unpackaged Food -
- Comment:
- Corrected: No potential cross contamination was observed in the walk-in cooler. Observed broccoli being stored 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
- Critical: Preventing Contamination from
- Comment:
- Corrected: No bare hand contact was observed. Employees are now properly wearing gloves and using tongs to handle food.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- Corrected: Observed cooked egg rolls, fried chicken for Sweet and Sour Chicken, and fried chicken for Almond Boneless Chicken, and a batter for fried chicken that contained raw eggs in the walk-in cooler that were now properly date marked.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
01/29/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Equipment food-contact surfaces and utensils shall be clean to sight and touch and equipment nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed black mildew / mold on the ice machine deflector plate. Observed food residue on the deli slicer. Observed a build-up of food residue on the base of the large mixer. Wash, rinse, sanitize the ice machine deflector plate. Remove all potentially contaminated ice. Wash, rinse, sanitize the deli slicer so it is free of food residue. Wash, rinse, sanitize the large mixer so it is free of food residue. ,
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Raw ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Food shall be protected from cross contamination by storing ready to eat foods above raw foods. Observed a bus tub of raw chicken being stored on top of a box of broccoli. Store all ready-to-eat foods above raw foods to prevent contamination. ,
- 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
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Food employees may not contact exposed ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, tongs, spatulas, and single-use gloves. Observed employee place cooked fried chicken for Sweet and Sour chicken and place it into a carry out container. Observed food employee use their bare hands to place a cooked egg roll on a plate to serve. Observed a food employee handle cooked fried chicken for Almond Boneless chicken with their bare hands. Use proper utencils such as deli tissue, tongs, spatulas, and single-use gloves when handling all ready-to eat foods. ,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observed cooked egg rolls, fried chicken for Sweet and Sour Chicken, and fried chicken for Almond Boneless Chicken, and a batter for fried chicken that contained raw eggs in the walk-in cooler that were not properly date marked. Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- 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 from contamination by storing food at least 6 inches above the floor. Observed two blue bags of sprouts, a 5-gallon bucket of raw chicken, a bus tub of raw beef, and a bus tub of raw pork being stored on the floor of the walk-in cooler. Store all food at least 6 inches above the floor.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Light bulbs shall be shielded or coated in areas with exposed food, clean equipment, and utensils. Observed missing light shields in the kitchen. Replace missing light shields.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. Observed wiping clothes used for wiping counters that were being stored on the counter. Store all wiping clothes in between uses in a chemical sanitizer solution.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
01/16/2015 | Routine |
- Critical: Private Homes and Living or Sl
- Comment:
- There is still a lounge chair, blankets, shoes, etc in the middle dining room today. You cannot have sleeping quarters in this area. Remove items from facility immediately. At time of inspection, personal items were taken to owners car. Corrected.
- General violation description:
- 6-202.111 - A private home, a room used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters may not be used for conducting FOOD ESTABLISHMENT operations.(P)
|
09/03/2014 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- THE DISH MACHINE WAS NOT SANITIZING TODAY, THE LINE WAS NOT SUBMERGED IN THE SANITIZER BUCKET. THE LINE WAS PLACED DOWN IN THE SOLUTION TODAY AND THE MACHINE WAS PRIMED AND 50PPM CHLORINE WAS REACHED. MONITOR DAILY WITH TEST STRIPS. VIOLATION CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- TODAY FRIED CHIPS WERE STORED IN A BOX THAT WAS MEANT FOR DELIVERING ITEMS TO THE STORE, NOT FOOD CONTACT OR STORAGE WITH READY TO EAT FOODS. THE BOX WAS GREASY, SOILED. KEEP CHIPS IN A CLEAN, DURABLE AND EASILY CLEANABLE CONTAINER AT ALL TIMES. CORRECTED AT TIME OF INSPECTION. CONTAINER CHANGED TODAY, A PLASTIC TUB WAS USED.
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Raw ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- TODAY THERE WAS A TUB OF BEEF ON TOP OF THE BOX OF BROCCOLI IN THE WALK IN COOLER. TUB OF BEEF WAS RELOCATED TODAY (BROCCOLI WILL BE COOKED). VIOLATION CORRECTED AT TIME OF INSPECTION. KEEP RAW ANIMAL FOODS BELOW AND AWAY PRODUCE OR OTHER READY TO EAT FOODS.
- 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
- Critical: Private Homes and Living or Sl
- Items:
- Private home sleeping quarters
- Problems:
- Used for retail food establishment operations
- Corrections:
- Immediately cease operation as food service.
- Comment:
- YOU MUST REMOVE THE BED AND BEDDING AND PERSONAL ITEMS FROM THE MIDDLE DINING ROOM AREA. STORE PERSONAL ITEMS AT HOME, NOT IN RESTAURANT. CORRECT IMMEDIATELY, RECHECK IN 10 DAYS.
- General violation description:
- 6-202.111 - A private home, a room used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters may not be used for conducting FOOD ESTABLISHMENT operations.(P)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE URINAL IN THE MEN'S RESTROOM IS SOILED TODAY, THERE IS A STRONG URINE SMELL. INCREASE CLEANING FREQUENCY, RECHECK NEXT ROUTINE INSPECTION, 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.
|
07/24/2014 | Routine |
- Critical: Approved Sewage Disposal Syste
- Items:
- Sewage disposal system
- Problems:
- Not approved for use
- Corrections:
- Discontinue use.
- Comment:
- DO NOT DUMP MOP WATER OUT BACK DOOR. MOP SINK HAD FLOUR BAGS IN IT TODAY. DUMP MOP WATER IN MOP SINK AT ALL TIMES. CORRECTED TODAY. SINK CLEARED, PIC UNDERSTANDS PROPER DISPOSAL PROCEDURE.
- General violation description:
- 5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PAPER TOWEL WAS NOT AVAILABLE AT HANDSINKS TODAY. KEEP PAPER TOWEL AT SINKS AT ALL TIMES FOR DRYING HANDS. CORRECTED TODAY.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- THE WAITRESS WAS HANDLING RTE FOODS TODAY WITH BARE HANDS, EGG ROLLS, BUNS, ETC. USE GLOVES OR TONGS TO AVOID BARE HAND CONTACT WITH RTE FOODS AT ALL TIMES. CORRECT TODAY. AT TIME OF INSPECTION, TONGS WERE FOUND AND USED. CORRECTED.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE KITCHEN HANDSINK WAS BLOCKED TODAY WITH A LARGE POT. KEEP CLEAR AT ALL TIMES. CORRECTED TODAY. HANDSINK MUST BE AVAILABLE FOR HANDWASHING AT ALL TIMES. ITEMS CLEARED TODAY. VIOLATION CORRECTED.
- 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)
- Disposable Towels, Waste Recep
- General violation description:
- 6-301.20 - A HANDWASHING SINK or group of adjacent HANDWASHING SINKS that is provided with disposable towels shall be provided with a waste receptacle as specified under # 5-501.16(C).
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE VENTILATION HOOD IS EXTREMELY GREASY TODAY AND THERE IS GREASE BUILD-UP ON THE RAILS THAT HOLD THE STRAINERS AND AROUND THE WOKS. CLEAN REGULARLY TO AVOID ACCUMULATION OF SOILS GREASE. RECHECK IN 6 MONTHS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- OUTER DOOR/BACK DOOR FRAME IS BENT AND THERE ARE LARGE GAPS ALONG THE FLOOR TODAY. REPAIR BY NEXT INSPECTION, WITHIN 6 MONTHS. REPAIR TO PREVENT PEST ENTRY.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a 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
|
01/23/2014 | Routine Inspection |
- Critical: Before Use After Cleaning
- Comment:
- DISHWASHER IS SANITIZING AT 50 PPM CHLORINE. CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Controlling Pests
- Comment:
- THE FRUIT FLIES ARE MOSTLY GONE, ONLY A VERY FEW SEEN TODAY. PEST CONTROL IS CONTRACTED. CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Equipment Food-Contact Surface
- Comment:
- THE CAN OPENER IS CLEAN TODAY. 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: Packaged and Unpackaged Food -
- Comment:
- THERE WAS NO CROSS CONTAMINATION IN STORAGE TODAY. CORRECTED.
- 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
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE PREP TABLE COOLER HAS BEEN REPAIRED. SHRIMP, CHICKEN ARE LESS THAN 41F . 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)
- Critical: System Maintained in Good Repa
- Comment:
- THE GREASE TRAP HAS BEEN CLEANED, THE ODOR IS GONE, NO DEBRIS IS ON THE FLOOR BY THE GREASE TRAP. CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency and Restri
- Comment:
- THE URINAL IS CLEAN . CORRECTED.
- 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.
|
08/07/2013 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- THE DISHMACHINE IS NOT SANITIZING. THERE IS 0PPM CHLORINE TODAY. THE CHLORINE BUCKET HAS BEEN CHANGED AND THE LINE PRIMED AND STILL 0 PPM CHLORINE. REPAIR IMMEDIATELY, SANITIZE DISHES IN THREE COMPARTMENT SINK UNTIL REPAIRED. YOU MUST TEST THIS DAILY TO ENSURE PROPER CONCENTRATION OF CHLORINE. CORRECT IMMEDIATELY.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Controlling Pests
- Items:
- Pest(s) insects
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- THERE ARE FLIES IN THE KITCHEN AND FRUIT FLIES BY THE BEVERAGE MACHINE. SEEK HELP FROM PEST CONTROL COMPANY, USE PEST STRIPS TO CATCH FLIES, KEEP DOORS CLOSED. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned After any contamination
- Corrections:
- Clean as specified above.
- Comment:
- THE CAN OPENER IS SOILED TODAY WITH FOOD BUILD-UP. CLEAN DAILY TO AVOID BUILD-UP. RECHECK NEXT INSPECTION.,
- 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: Packaged and Unpackaged Food -
- 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:
- BUCKET OF RAW CHICKEN FOUND IN THE WALK IN COOLER ON THE BOX OF CABBAGE, RAW EGGS PLACED ON TOP OF GREEN ONIONS AND OTHER PRODUCE, KEEP RAW ITEMS BELOW AND AWAY FROM PRODUCE IN STORAGE. CORRECTED TODAY BY MOVING RAW ANIMAL FOODS. MONITOR DAILY.,
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE COOKLINE PREP COOLER HAS SHRIMP AT 53F, RAW CHICKEN AT 52F, VEGETABLES AS A REFERENCE WERE 54F. REPAIR UNIT IMMEDIATELY. OWNER BELIEVES THE UNIT IS DEFROSTING. IT WAS EXPLAINED THAT PHF'S SHOULD NEVER BE HELD HIGHER THAN 41F. CORRECT IMMEDIATELY, REVISIT IN 10 DAYS TO VERIFY COMPLIANCE.,
- 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)
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THERE IS AN EXTREMELY STRONG, FOUL ODOR COMING FROM THE GREASE TRAP, IT ALSO APPEARS THAT THERE IS FOOD DEBRIS AROUND THE TRAP INDICATING IT MAY HAVE OVERFLOWED. THERE IS ALSO A CINDER BLOCK ON THE TOP OF THE GREASE TRAP. CLEAN TRAP, REPAIR LID SO THAT IT SEALS TIGHT, AND REMOVE CINDER BLOCK WITHIN 10 DAYS. REVISIT IN 10 DAYS.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE FLOORS IN THE KITCHEN ARE SOILED TODAY, ESPECIALLY AROUND THE GREASE TRAP. INCREASE CLEANING FREQUENCY. THE MEN'S RESTROOM URINAL IS DIRTY TODAY, AND HAS A STRONG URINE SMELL. CLEAN IMMEDIATELY. INCREASE THE CLEANING SCHEDULE. ,
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WALK IN FREEZER HAS A LARGE ICE BUILD- UP ON THE SHELF AND THE FLOOR. REPAIR WALK IN FREEZER SO THAT CONDENSATION OR LEAK ISSUES ARE RESOLVED. RECHECK 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.
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- SLABS OF BEEF IN THE BACK OF THE KITCHEN SITTING OUT TO THAW, CHICKEN FLOATING IN WATER IN THE THREE COMPARTMENT SINK. THAW UNDER REFRIGERATION, UNDER COLD RUNNING WATER OR IN A MICROWAVE FOR IMMEDIATE SERVICE. CORRECT PRACTICE IMMEDIATELY. WATER WAS TURNED ON OVER CHICKEN IN SINK TODAY.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
07/23/2013 | Routine |
- Critical: Approved Sewage Disposal Syste
- Comment:
- MOP WATER IS BEING DISPOSED OF IN THE MOP SINK. CORRECTED.
- General violation description:
- 5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant
- Critical: Before Use After Cleaning
- Comment:
- THE DISHMACHINE HAS 100PPM CHLORINE. CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Equipment Food-Contact Surface
- Comment:
- THE ICE MACHINE INTERIOR HAS BEEN CLEANED. 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: Food Contact with Equipment an
- Comment:
- LEMON CUTTING BOARD HAS BEEN DISCARDED, LEMONS ARE CUT ON THE WHITE BOARDS IN THE KITCHEN WHICH ARE CLEAN. VIOLATION CORRECTED. ALL VEGETABLES ARE IN CONTAINERS IN REACH IN COOLER. KNIVES WERE STORED BETWEEN COOLERS TODAY, THEY WERE REMOVED TODAY. CORRECTED TODAY.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Handwashing Cleanser, Availabi
- Comment:
- HAND SOAP WAS AVAILABLE AT ALL SINKS TODAY. CORRECTED.
- 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: Preventing Contamination from
- Comment:
- COOKS ARE USING TONGS AND GLOVES TO HANDLE READY TO EAT FOODS. VIOLATION CORRECTED.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: System Maintained in Good Repa
- Comment:
- , THE HANDSINK AT THE COOKLINE HAS BEEN REPAIRED AND IS DRAINING PROPERLY. CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Using a Handwashing Sink
- Comment:
- HANDSINK BY 3 COMPARTMENT SINK IS ACCESSIBLE TODAY. CORRECTED.
- 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)
- Critical: When to Wash
- Comment:
- ALL EMPLOYEES ARE WASHING HANDS IN THE KITCHEN PROPERLY TODAY. ALL EMPLOYEES HAVE BEEN EDUCATED ON PROPER HANDWASHING.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Thawing
- Comment:
- , ALL FOODS, ACCORDING TO PIC ARE BEING THAWED IN THE WIC. NO FOODS FOUND OUT THAWING AT TIME ON INSPECTION. CORRECTED.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
02/11/2013 | Follow-up |
- Critical: Approved Sewage Disposal Syste
- Items:
- Sewage disposal system
- Problems:
- Not approved for use
- Corrections:
- Discontinue use.
- Comment:
- MOP WATER IS BEING DISPOSED OF IN THE STORM DRAIN BEHIND THE BUILDING CURRENTLY. DISCONTINUE IMMEDIATELY. DISPOSE OF MOP WATER IN MOP SINK. ONLY USE SANITARY SEWER DRAINS TO DISPOSE OF WASTE WATER.,
- General violation description:
- 5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- THE DISHMACHINE HAD 0 PPM CHLORINE AT TIME OF INSPECTION. CORRECT IMMEDIATELY BY SANITIZING IN THREE COMPARTMENT SINK WITH 50-100PPM CHLORINE. REVISIT IN 5 DAYS. CORRECT IMMEDIATELY.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- THE INTERIOR OF THE ICE MACHINE IS MOLDY/DIRTY TODAY. CLEAN IMMEDIATELY. REVISIT IN 5 DAYS TO VERIFY COMPLIANCE.,
- 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: Food Contact with Equipment an
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- THE CUTTING BOARD FOR THE LEMONS MUST BE REPLACED IT IS TOO DIRTY, STAINED AND SCORED, AND NO LONGER CLEANABLE. THE VEGETABLE CUTTING KNIFE WAS FOUND BETWEEN THE REFRIGERATION UNITS WHERE THE SIDES OF THE REFRIGERATORS ARE VERY DIRTY. DISCONTINUE STORING KNIVES IN BETWEEN COOLERS IMMEDIATELY. CUT CABBAGE WAS FOUND INSIDE A COOLER SITTING GONE THE SHELVES WHERE THE SHELVES WERE DIRTY AND RUSTY. KEEP ALL FOOD ON PLATES OR TRAYS AND DO NOT SET RTE FOOD DIRECTLY ON THESE SHELVES. THE INTERIOR OF THE ICE MACHINE HAS MOLD GROWTH TODAY. ,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- TODAY THERE WAS NO HANDSOAP AT THE COOKLINE SINK. PROVIDE HANDSOAP AT ALL TIMES. CORRECT IMMEDIATELY.,
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- COOK WAS HANDLING COOKED CHICKEN AND REARRANGING FOOD ON PLATES AT TIME OF INSPECTION WITH BARE HANDS, USE TONGS OR DELI TISSUE PAPER OR OTHER UTENSILS TO AVOID BARE HAND CONTACT WITH READY TO EAT FOODS.,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Trim, file and maintain.
- Comment:
- THE HANDWASH SINK AT THE COOKLINE IS NOT DRAINING. REPAIR SO THAT YOU CAN PROPERLY WASH HANDS, IMMEDIATELY. SINK FILLS QUICKLY WHEN WATER IS TURNED ON. REVISIT IN 5 DAYS., ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- HANDWASH SINK BY THREE COMPARTMENT SINK WAS BLOCKED OFF BY A STAINLESS TABLE. SINK WAS VERY DIRTY TODAY AND HAD NOT BEEN USED IN A WHILE. KEEP ACCESSIBLE AND CLEAN AT ALL TIMES.,
- 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)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands Before handling ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEES STATED TODAY THAT THEY USE THE RESTROOMS TO WASH THEIR HANDS. EMPLOYEES MUST WAS HANDS WHEN THEY ENTER THE KITCHEN BEFORE FOOD PREPARATION, EDUCATE EMPLOYEES ON WHEN TO WASH AND MAKE SURE KITCHEN HANDSINKS ARE ACCESSIBLE TO USE. DURING THIS INSPECTION, THE COOK DID NOT WASH HIS HANDS, EDUCATE ALL EMPLOYEES ON PROPER HANDWASHING.,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FLOORS IN THE KITCHEN ARE VERY DIRTY, THERE IS A LARGE AMOUNT OF GREASE AND FOOD DEBRIS BUILD UP UNDER THE COOKLINE. THE FLOOR UNDER AND AROUND THE HANDSINK BY THE 3 COMP SINK IS VERY DIRTY WITH FOOD DEBRIS AND SPILLED GREASE. INCREASE CLEANING FREQUENCY. THE CEILING IN THE KITCHEN IS DUSTY/DIRTY, ESPECIALLY AROUND VENTS. INCREASE CLEANING FREQUENCY. RECHECK IN 6 MONTHS. THE INTERIOR OF THE MOP SINK WAS FULL OF EMPTY FLOUR BAGS TODAY. KEEP CLEAN AT ALL TIMES. AFTER MOVING BAGS SINK IS STILL FULL OF FLOUR.
- 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.
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- FROZEN SHRIMP WAS TAKEN FROM FREEZER AND LEFT ON COUNTER OVERNIGHT TO THAW. FROZEN CHICKEN WAS THAWING OUTSIDE OF WALK IN COOLER IN A BUCKET ON THE FLOOR. ALWAYS THAW UNDER REFRIGERATION, UNDER COLD RUNNING WATER OR IN A MICROWAVE. TAKE CHICKEN AND SHRIMP FROM THE FREEZER ONE OR TWO DAYS BEFORE NEEDED AND PLACE IN WALK IN COOLER TO THAW. REVISIT IN 5 DAYS, DISCONTINUE PRACTICE IMMEDIATELY., ,
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
01/07/2013 | Routine |
- Critical: Characteristics
- Comment:
- COOKED FOODS PLACED INSIDE A FOOD GRADE, SMOOTH, EASILY CLEANABLE CONTAINER.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- 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: Hot and cold holding
- Comment:
- POTENTIALLY HAZARDOUS FOODS STORED PROPERLY AT 41F 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)
- Clean Freq, Nonfood-Contact Su
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED THOROUGHLY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Comment:
- FLOORING CLEANED.
- 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.
- Controlling Pests
- Comment:
- DROPPINGS ELIMINATED - PEST CONTROL RECEIVED ROUTINELY.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Maintaining/Using Handwashing
- Comment:
- HANDSINKS CLEANED.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
|
07/30/2012 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- Facility
- Problems:
- Constructed from materials that are not Finished to be smooth & easily cleanable
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- RE-USING RANDOM CARDBOARD BOXES TO STORE FRIED CHIPS - PROVIDE SMOOTH, DURABLE, EASILY CLEANABLE, NON-ABSORBENT, FOOD GRADE MATERIALS AT ALL TIMES.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) SLICER HEAVILY SOILED AT REAR PREP TABLE 2) CAN OPENER BLADE AT FRONT PREP TABLE,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 2-door cooler(s) cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- RAW SHRIMP AT 55F, EGG ROLLS AT 59F INSIDE 2-DOOR REACH-IN COOLER AT COOKLINE.,
- 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) SHELF ABOVE DISH MACHINE DRAINBOARD 2) TOP SHELF OF PASS THRU AT COOKLINE 3) TOILETS IN MEN'S, WOMEN'S AND EMPLOYEE RESTROOMS 4) SHELVES AND COUNTER AT COFFEE STATION,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FLOORING SOILED AT DRINK STATION BEHIND CARBON DIOXIDE TANKS AND IN KITCHEN BEHIND PREP TABLE NEAR 3-COMPARTMENT SINK.,
- 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.
- Controlling Pests
- Items:
- Routine inspections of premises for evidence of pests
- Locations:
- Facility
- Problems:
- Not performed
- Corrections:
- Inspections must be performed as stated above.
- Comment:
- OBSERVED RODENT DROPPINGS IN STORAGE ROOM IN CORNER AND MOUSE DROPPINGS SURROUNDING SLICER ON REAR PREP TABLE. PEST CONTROL RECEIVED - BAIT BOXES AND PELLETS OBSERVED.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Locations:
- Cookline
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
|
07/17/2012 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- CORRECTED BY DISCARDING CUPS AND WILL ENSURE EMPLOYEES USE PROPER CONTAINERS., OBSEREVED TWO UNCOVERED STYROFOAM CUPS OF BEVERAGES ON TOP SHELF AT PREP COOLER. EMPLOYEE BEVERAGES MUST BE IN CUP WITH LID AND STRAW OR TRAVEL MUG WITH LID AND HANDLE. ENSURE EMPLOYEES USE PROPER BEVERAGE CONTAINERS OR CONSUME IN DINING ROOM.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE FACILITY HAD EXTREME ACCUMULATION OF GREASE AND SOIL ON: OUTSIDES AND TOPS OF PREP COOLERS, OUTSIDE OF UPRIGHT COOLER, OUTSIDE OF WALK-IN COOLER, WIRE SHELVES IN WALK-IN COOLER, 1-COMPARTMENT SINK AND WALL, BROILER UNIT AND BY FRYERS, BACK PREP TABLE AREA, SHELVES UNDER STEAM TABLE UNIT, SLICER BASE, DOUGH MIXER HAS LOTS OF FLOUR ACCUMULATION, MOP SINK SOILED WITH GREASE AND FLOUR, FAN HAS ACCUMULATION OF DUST. CLEAN ALL THESE AREAS AND KEEP CLEAN TO PREVENT CONTAMINATION AND/OR PESTS. STRONG FOUL ODER COMING FROM GREASE TRAP/DISH WASHING AREA - THOROUGHLY CLEAN THIS AREA AND GET RID OF ODOR.
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- BACK DOOR TO KITCHEN HAS GAP AT BOTTOM. INSTALL WEATHER STRIPPING TO SEAL GAP TO PREVENT PEST ENTRY.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a 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
|
01/12/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED CONTAINER OF COOKED WHITE RICE SITTING OUT AT 103F TO USE. HOLD POTENTIALLY HAZARDOUS FOODS AT OR ABOVE 135F. ENSURE RICE HELD IN STEAMER OR STEAM TABLE AT OR ABOVE 135F., CORRECTED. RICE DISCARDED AND WILL BE HELD IN RICE STEAMER.
- 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)
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CORRECTED. NEW BUCKET INSTALLED AND DISH MACHINE HAD 50 TO 100PPM CHLORINE., DISH MACHINE AT 0PPM. OBSERVED SANITIZER BUCKET TOTALLY EMPTY. DISH MACHINE SHALL PROVIDE 50 TO 100PPM CHLORINE TO SANITIZE. ENSURE SANITIZER IS AT 50 TO 100PPM. SUBMIT RISK CONTROL PLAN.
- 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
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FACILITY HAS AREAS WITH HEAVY ACCUMULATION OF GREASE OR SOIL BUILD-UP: FLOOR UNDER COOKLINE, GREASE AT 2-DOOR COOLER, 1-COMPARTMENT SINK, BOTH HANDSINKS IN KITCHEN, BROILER BY FRYERS HAS EXTREME ACCUMULATION OF GREASE, EMPLOYEE RESTROOM DIRTY. CLEAN ALL AREAS AND KEEP CLEAN.
- 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.
|
07/28/2011 | Routine Inspection |
- Critical: Characteristics
- Comment:
- CORRECTED. NO OPENED CANNED ITEMS OBSERVED - ALL TRANSFERRED TO APPROVED FOOD CONTAINER.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED: DID NOT OBSERVE ANY OPEN BEVERAGES IN KITCHEN., OWNER STATED BEVERAGES CONSUMED AT BREAK TABLE IN DINING ROOM.
- 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
- Comment:
- CORRECTED. COOKED CHICKEN NOW COOLED PROPERLY AFTER COOKING AND KEPT IN COOLER AT 41F OR BELOW - NOT LEFT OUT ON PREP TABLE.
- 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)
|
03/04/2011 | Follow-up |
- Critical: Characteristics
- Comment:
- NOT CORRECTED. STILL OBSERVED MANY OPEN CAN ITEMS. IMMEDIATELY TRANSFER OPEN CAN ITEM TO A REUSEABLE CONTAINER. CARDBOARD NO LONGER USED FOR FOOD. SUBMIT RISK CONTROL PLAN.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Eating, Drinking or Tobacco
- Comment:
- NOT CORRECTED. OBSERVED UNCOVERED STYROFOAM CUP AND TRAVEL MUG AT COOKLINE. EMPLOYEES MUST USE CUP WITH LID AND STRAW OR TRAVEL MUG WITH LID AND HANDLE. PROVIDE AND USE PROPER CONTAINERS. SUBMIT RISK CONTROL PLAN.,
- 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: Frequency Before Use After Cle
- Comment:
- CORRECTED. OWNER STATED CHLORINE SANITIZER OF 50 TO 100PPM USED AFTER WASHING AND RINSING PREP TABLES AFTER CHICKEN OR OTHER FOODS PREPPED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED. OBSERVED COOKED BREADED CHICKEN STILL SITTING OUT AT COOKLINE - WHOLE BREAST 55F AND CHUNKS 55F - 73F. FACILITY PROCESS IS TO COOK CHICKEN AROUND 11/12 AND USE THROUGH LUNCH. MUST PUT IN COOLER TO COOL OR TIME MARK FOR 4 HRS AND DISCARD. PROVIDE WRITTEN PROCEDURE FOR TIME MARKING. SUBMIT RISK CONTROL PLAN. ,
- 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)
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED. TESTED DISH MACHINE CHLORINE SANITIZER AT 50 TO 100PPM CHLORINE.
- 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
|
02/16/2011 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- OBSERVED MANY OPENED CANNED ITEMS. ONCE A CAN IS OPENED - MUST TRANSFER IMMEDIATELY TO A FOOD APPROVED CONTAINER. OBSERVED CARDBOARD BOXES AND EGG CARTONS USED TO PUT COOKED FOOD ON TO DRAIN GREASE. DISCONTINUE USE OF CARDBOARD BOXES AND EGG CARTONS. MAY USE THE BROWN PAPER TOWELS. FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE AND SAFE. , ,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED UNCOVERED CUP WITH HANDLE AND A SCREW TOP BOTTLE. EMPLOYEE BEVERAGES MUST BE COVERED AND PREVENT HAND CONTAMINATION. PROVIDE CUP WITH HANDLED AND LID WITH SIP HOLES OR CUP WITH LID AND STRAW., ,
- 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: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- OBSERVED RAW CHICKEN BEING CUT ON SMALL CUTTING BOARDS AND PREP TABLE. OWNER STATED TABLE IS CLEANED WITH SOAP WATER. MUST CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES BEFORE AND AFTER USE TO PREVENT ANY CONTAMINATION. ENSURE THAT ALL FOOD CONTACT SURFACES ARE SANITIZED PROPERLY.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED COOKED BREADED CHICKEN AT COOKLINE AT 49F/50F FOR CHUNKS AND BREASTS AT 75F. ALSO 1-COMPARTMENT OF 3-COMPARTMENT SINK HAD RAW CHICKEN IN IT AT 50F - 58F. POTENTIALLY HAZARDOUS FOODS HELD COLD MUST BE AT OR BELOW 41F. IF COOKED CHICKEN LEFT OUT FOR RUSH FOR WORKING SUPPLY, MUST USE IN 20 MINUTES OR TIME MARK., ,
- 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)
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE TESTED AT ABOVE 200PPM. CHLORINE SANITIZER SHOULD BE BETWEEN 50 TO 100PPM TO PROPERLY SANITIZE. ADJUST DISH MACHINE TO PROVIDE 50 TO 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
- Equipment and Utensils
- Items:
- Equipment and utensil(s)
- Problems:
- Not durable Constructed
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- OBSERVED BOWLS USED AS SCOOPS FOR COOKED RICE AND FRIED NOODLES. USE SCOOP WITH A HANDLE TO PREVENT ANY CONTAMINATION.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
|
02/01/2011 | Routine Inspection |
- Critical: Characteristics
- Comment:
- FOOD IS NOW STORED IN FOOD GRADE CONTAINERS. VIOLATION CORRECTED.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN CLEANED AND SANITIZED.
- 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: Controlling Pests
- Comment:
- MOUSE DROPPINGS ELIMINATED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Safe/Unadult./Honestly Present
- Comment:
- CONTAMINATED FOOD HAS BEEN DISCARDED.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Clean Freq, Nonfood-Contact Su
- Comment:
- ****COMPLIANT 4-602.13 Cited surfaces are thoroughly cleaned and free of encrusted debris.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Comment:
- CEILING TILES REPLACED.
- 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.
- Maintaining/Using Handwashing
- Comment:
- HANDSINKS CLEANED.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Surface Characteristics, Indoo
- Comment:
- CARDBOARD REMOVED FROM FLOOR.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
|
09/17/2010 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- Dry storage area
- Problems:
- Constructed from materials that are not Finished to be smooth & easily cleanable
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- RE-USING OLD FORTUNE COOKIE CARDBOARD BOXES TO STORE / DRAIN FRIED CHIPS. PROVIDE A SMOOTH, DURABLE, NON-ABSORBENT, SAFE, CORROSION-RESISTANT, EASILY CLEANABLE, FOOD GRADE CONTAINER TO STORE FOODS AT ALL TIMES!
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- Dry storage area
- Problems:
- Constructed from materials that are not Finished to be smooth & easily cleanable
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- RE-USING OLD FORTUNE COOKIE CARDBOARD BOXES TO STORE / DRAIN FRIED CHIPS. PROVIDE A SMOOTH, DURABLE, NON-ABSORBENT, SAFE, CORROSION-RESISTANT, EASILY CLEANABLE, FOOD GRADE CONTAINER TO STORE FOODS AT ALL TIMES!,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) ICE MACHINE 2) BEVERAGE MACHINE POP CAPS AND SPIGOTS
- 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) ICE MACHINE 2) BEVERAGE MACHINE POP CAPS AND SPIGOTS ,
- 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: Controlling Pests
- Items:
- Routine inspections
- Locations:
- Facility
- Problems:
- Not performed
- Corrections:
- Inspections must be performed as stated above.
- Comment:
- OBSERVED MOUSE DROPPINGS ON FLOOR AND LOWER STORAGE SHELF OF DRY STORAGE ROOM IN REAR. PULL ALL THE EQUIPMENT AWAY FROM THE WALLS AND THOROUGHLY CLEAN THE FLOORS AND SHELVING. PEST CONTROL SERVICES RECEIVED MONTHLY.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Controlling Pests
- Items:
- Routine inspections
- Locations:
- Facility
- Problems:
- Not performed
- Corrections:
- Inspections must be performed as stated above.
- Comment:
- OBSERVED MOUSE DROPPINGS ON FLOOR AND LOWER STORAGE SHELF OF DRY STORAGE ROOM IN REAR. PULL ALL THE EQUIPMENT AWAY FROM THE WALLS AND THOROUGHLY CLEAN THE FLOORS AND SHELVING. PEST CONTROL SERVICES RECEIVED MONTHLY.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- Dry storage area
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- OBSERVED 4 CANS OF PEACHES DENTED AT THE SEAM - DISCARD OR RETURN ALL DENTED CANNED GOODS DENTED AT THE SEAM OF THE CAN.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- Dry storage area
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- OBSERVED 4 CANS OF PEACHES DENTED AT THE SEAM - DISCARD OR RETURN ALL DENTED CANNED GOODS DENTED AT THE SEAM OF THE CAN.,
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) SHELF ABOVE REAR PREP TABLE 2) EXTERIOR SURFACE OF LARGE MIXER 3) LIGHT SWITCH COVER IN EMPLOYEE RESTROOM
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) SHELF ABOVE REAR PREP TABLE 2) EXTERIOR SURFACE OF LARGE MIXER 3) LIGHT SWITCH COVER IN EMPLOYEE RESTROOM,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- kitchen ceiling tiles
- Problems:
- Not clean
- Corrections:
- Keep clean
- 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.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler and freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO HANDWASHING SIGNS AT HANDSINKS: 1) COOKLINE 2) MEN'S RESTROOM 3) WOMEN'S RESTROOM
- 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.
- Kitchenware and Tableware
- Items:
- Utensil(s) sanitized multi-use
- Locations:
- soup station
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- SPOONS STORED WITH MOUTH PIECES EXTENDED AT KITCHEN SOUP STATION.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- EMPLOYEE RESTROOM HANDSINK AND COOKLINE HANDSINK SOILED.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- EMPLOYEE RESTROOM HANDSINK AND COOKLINE HANDSINK SOILED.,
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Surface Characteristics, Indoo
- Items:
- Floor material(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Not nonabsorbent in areas subject to moisture Walk-in cooler(s)/freezer(s)
- Corrections:
- Repair/replace to be non-absorbent.
- Comment:
- SOILED CARDBOARD LINING THE WALK-IN COOLER FLOOR - REMOVE PROVIDE NON-SLIP, SMOOTH RUBBER FLOOR MATS IF NECESSARY.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
- Surface Characteristics, Indoo
- Items:
- Floor material(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Not nonabsorbent in areas subject to moisture Walk-in cooler(s)/freezer(s)
- Corrections:
- Repair/replace to be non-absorbent.
- Comment:
- SOILED CARDBOARD LINING THE WALK-IN COOLER FLOOR - REMOVE PROVIDE NON-SLIP, SMOOTH RUBBER FLOOR MATS IF NECESSARY.,
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- rear prep area
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- FOUR BOXES OF RAW SHRIMP THAWING AT ROOM TEMPERATURE IN REAR PREP AREA., POTENTIALLY HAZARDOUS FOODS THAWED IN WALK-IN COOLER.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- kitchen
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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08/13/2010 | Routine Inspection |
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