- Critical: Equipment Food-Contact Surface
- Items:
- Serving utensil(s)
- Problems:
- Not cleaned Before use
- Corrections:
- Clean as specified above.
- Comment:
- A KITCHEN KNIFE OBSERVED WITH A LARGE AMOUNT OF RUST ON BLADE AND STORED IN SMOOTHIE AREA COOLER. ALL UTENSILS THAT CONTACT FOOD SHALL BE IN CLEAN CONDITION. IMMEDIATELY DISCARD KNIFE FOR FOOD SAFETY., CORRECTED TODAY-KNIFE OBSERVED DISCARDED BY STAFF PERSON IN CHARGE DURING TODAY'S 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
|
07/28/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE FOOD PREP TABLE WAS KEPT CLEAN WITH ANY PERSONAL ITEMS. VIOLATION HAD BEEN CORRECTED.
- 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: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER WAS AT 42F AND THE COTTAGE CHEESE WAS AT 41F. THE TEMPERATURE WAS LOWERED AND THE CONDENSER 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)
- Critical: Using a Handwashing Sink
- Comment:
- THE MANAGER CALLED THE PLAN REVIEW SUPERVISOR MR. PAUL BARRY FOR GETTING APPROVAL FOR RINSING THE TUBS AND NOT TO USE IT AS HAND WASH STATION. IT WAS UNDER REVIEW. THE OTHER HAND WASH STATIONS WERE NOT BLOCKED WITH UTENSILS. IF THE PLAN REVIEW DEPARTMENT TELLS YOU NOT TO USE IT AS A UTENSIL WASHING STATION, THEN YOU CAN NOT WASH UTENSILS IN THIS SINK. IT SHOULD BE USED ONLY FOR HAND WASHING. VIOLATION WAS CORRECTED FOR REMOVING THE UTENSILS FROM THE HAND WASH STATION SINKS.
- 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)
- Storage
- Comment:
- EMPLOYEES ARE USING A COAT HANGER. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
|
07/22/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE FOOD PREPARATION TABLE IN THE KITCHEN WAS SOILED. PERSONAL THINGS LIKE CELL PHONES AND COFFEE CUP WERE STORED ON THE TABLE. FOOD PREPARATION ARE SHOULD KEPT CLEAN. AT THE TIME OF INSPECTION THE PERSONAL ITEMS WERE REMOVED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE SINGLE DOOR IN RAIL COOLER WAS AT 45F AND THE COTTAGE CHEESE WAS AT 46F AND IT WAS DISCARDED. DO NOT STORE ANY POTENTIALLY HAZARDOUS FOOD IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER. 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)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- ALL HAND WASH SINKS ARE BLOCKED WITH UTENSILS AND CONTAINERS. DO NOT WASH UTENSILS IN THE HAND WASH SINKS. THE PATHOGENS FROM HAND WASHING GOES TO THE DISHES. USE HAND WASH SINKS FOR HAND WASHING ONLY. WASH THE BLENDER CONTAINERS IN THE 3 COMPARTMENT SINK. AT THE TIME OF INSPECTION ALL THE UTENSILS WERE REMOVED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. ,
- 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)
- Storage
- Items:
- Personal items
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- EMPLOYEE WERE STORING THEIR JACKETS ETC. ON FOOD PACKAGES OR ON BOTTLED DRINKS. TO AVOID POSSIBLE CONTAMINATION STORE THEM IN LOCKERS. ,
- General violation description:
- 7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
|
07/09/2013 | Routine Inspection |
| No violation noted during this evaluation. | 07/18/2012 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED BY PROVIDING AIR GAP ON THE SPRAY HOSE NOZZLE.
- 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: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT 41F.
- 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)
|
07/25/2011 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of
- Locations:
- spray nozzle
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE SPRAY NOZZLE IS BELOW THE RIM OF THE SINK. PROVIDE AT LEAST A 1 INCH AIR GAP 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- display cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHICKEN SALAD, EGG SALAD, CORN SALSA, TUNA SALAD, COTTAGE CHEESE, PHF VEGETABLE SALAD, MILK, BOILED - SHELLED EGGS OBSERVED AT 45-53F. HOLD AT OR BELOW. THE FOOD WAS DISCARDED.,
- 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)
|
07/14/2011 | Routine Inspection |
| No violation noted during this evaluation. | 08/17/2010 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE ATMOSPHERIC VACUUM BREAKER BETWEEN HOSE AND SHUT OFF VALVE ON "Y" JOINT AT FAUCET / UTILITY SINK TO PROTECT THE PUBLIC WATER SUPPLY FROM CONTAMINATION DUE TO BACKFLOW OR BACKSIPHONAGE.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- CLEAN INTERIOR OF REACH IN COOLER OF ACCUMULATED WATER FROM DEFROST CYCLE......NON FOOD CONTACT SURFACE.....CONTAINERS USED FOR FOOD PRODUCT.......NO DIRECT FOOD AND COOLER BOTTOM CONTACT.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- PROVIDE QUATERNARY AMMONIUM TEST STRIPS TO MONITOR SANITATION RINSE CONCENTRATION.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
07/22/2010 | Routine Inspection |
| No violation noted during this evaluation. | 10/28/2009 | Follow-up |
| No violation noted during this evaluation. | 09/17/2009 | Routine Inspection |
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