- Critical: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in A concentration specified on manufacturers label
- Corrections:
- provide
- Comment:
- Observed at time of inspection sanitizer buckets that had just been changed had a concentration less then 150 ppm as specified by label. Observed QT dispenser at three compartment sink is not providing QT at correct concentration. QT dispenser is providing correct concentration at mop sink. Corrected at time of inspection staff is now using dispenser at mop sink until dispenser at three compartment sink is providing correct concentration of QT. Dishes and tinsels are being sanitized in dishwasher.
- 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
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- Observed at time of inspection house made butter and cheese sitting out under time as a public health control without placement and discard times marked. Corrected at time of inspection food was discarded. New house made butter and cheese with times provided. Corrected.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Areas, Enclosures, and Recepta
- Items:
- Receptacle(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection dumpster lid is missing. Dumspter needs to be maintained so that it is capable of closing. Correct as soon as possible by repair/replacing lid. A follow up will occur at the next routine inspection.
- General violation description:
- 5-501.111 - Storage areas, enclosures, and receptacles for REFUSE, recyclables, and returnable's shall be maintained in good repair.
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01/09/2015 | Routine |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- Wait station
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- WINE GLASSES AT WAIT STATION FOUND IN FILTHY CONDITION. ALL GLASSES SHALL BE IN CLEAN CONDITION. REMOVE GLASSES AND WASH, RINSE AND SANITIZE IMMEDIATELY. TRAIN STAFF ON BETTER CARE OF WINE GLASSES THAT ARE TO BE USED FOR CUSTOMERS.
- 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: Preventing Contamination from
- Items:
- Employee(s)
- Locations:
- Employee(s) cookline
- Problems:
- With soiled/contaminated hands/arms
- Corrections:
- Hands/arms shall be washed with soap and hot water at handsink.
- Comment:
- KITCHEN EMPLOYEES ARE HANDLING ALL FOODS WITH BARE HANDS. ALL FOODS SHALL NOT BE HANDLED WITH BARE HANDS. DON GLOVES AND TRAIN STAFF TO PROPERLY AVOID BARE HAND CONTACT DAILY. WASH HANDS AND DON GLOVES IMMEDIATELY., CORRECTED-HANDS WASHED AND GLOVES DONNED BY FOOD HANDLERS.
- 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
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s) cookline
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Outside Receptacles
- Items:
- Waste receptacle(s)
- Locations:
- dumpster area
- Problems:
- With doors,lids or covers Left open
- Corrections:
- Keep closed.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
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07/10/2014 | Routine |
- Critical: Equipment Food-Contact Surface
- Comment:
- THE BOTH COOLERS WERE CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION WAS CORRECTED AT THE TIME OF 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: Potentially Hazardous Food (Ti
- Comment:
- THE WALK IN COOLER WAS AT 35F AND THE CHICKEN WAS AT 37F. THE DEFROST SWITCH WAS REPLACED. 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)
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01/15/2014 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- FOOD DEBRIS HAD ACCUMULATED IN THE CONTINENTAL SINGLE DOOR FREEZER AND THE ADJACENT CONTINENTAL SINGLE DOOR, 2 DRAWER COOLERS. CLEAN, WASH, RINSE AND SANITIZE ALL THE FOOD CONTACT SURFACES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE WALK IN COOLER WAS AT 47F AND THE SWISS ALMOND CHEESE WAS AT 45F (OPERATOR THERMOMETER), FETA CHEESE WAS AT 46F, CHICKEN WAS AT 46F AND THE BEEF WAS AT 45.7F. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE OF 41F-135F. DISCARD ALL THE PHF THAT ARE ABOVE 41F AND STORED IN THIS COOLER FOR MORE THAN 4 HOURS. ALL OTHER ITEMS STORE THEM IN DIFFERENT COOLERS OR STORE THEM ON ICE TEMPORARILY. ALL PHF WAS TRANSFERRED TO OTHER COOLERS. 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)
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01/10/2014 | Routine Inspection |
- Effectiveness
- Comment:
- ONE EMPLOYEE WHO GOT BEARD, MUST WEAR BEARD NET WHILE PREPARING FOOD OR SHAVE THE BEARD TO PROTECT THE OPEN FOOD ITEMS AND UTENSILS AND SINGLE SERVICE ITEMS. CORRECT THIS VIOLATION BY NEXT ROUTINE INSPECTION.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Kitchenware and Tableware
- Items:
- Straw(s) unwrapped
- Problems:
- Stored jumbled
- Corrections:
- Provide wrapped or dispense from an approved self-service dispenser.
- Comment:
- THE STRAWS ARE NOT WRAPPED AND THE EMPLOYEES ARE TOUCHING THEM WITH BARE HANDS. STRAWS THAT ARE INTENDED FOR FOOD OR LIP CONTACT SHALL BE FURNISHED WITH ORIGINAL WARPER IN TACT OR FROM A APPROVED DISPENSER. CORRECT THIS VIOLATION BY NEXT ROUTINE INSPECTION.
- 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.
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07/11/2013 | Routine Inspection |
- Critical: Sanitizing Solutions, Testing
- Comment:
- QUART AMMONIA TEST STRIPS WERE PURCHASED. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
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01/14/2013 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BUY QUART AMMONIA TEST STRIPS FOR 3 COMPARTMENT SINK. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
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01/03/2013 | Routine Inspection |
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Locations:
- hot holding unit
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- GYRO MEAT IN HOT HOLDER AT 124F, WAS NOT REHEATED TO 165F. CORRECTED BY REHEATING TO 165F.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
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07/18/2012 | Routine Inspection |
| No violation noted during this evaluation. | 01/13/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY USING TIME CONTROL WITH MARKINGS AND WRITTEN PROCEDURES.
- 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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08/01/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED: OBSERVED BRUSCHETTA AT 45F AND CUT TOMATOES AT 44F IN TOP OF LEFT SIDE COOKLINE PREP COOLER. THE RIGHT SIDE COOLER IS COMPLIANT AT 41F. COMPLETE RISK CONTROL PLAN WITHIN 2 DAYS. IF USING TIME CONTROL - PROVIDE MARKINGS WITH THE DATE, TIME OUT OF COOLER, EXPIRATION TIME, WRITTEN PROCEDURES.,
- 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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07/25/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- make table Kitchen Area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) LEFT PREP COOLER: SALSA WITH CUT TOMATOES AT 47F, AND BLUE CHEESE AT 48F. 2) RIGHT SIDE PREP COOLER: SALSA AT 48F. HOLD AT OR BELOW 41F. CORRECT IMMEDIATELY. FOLLOW UP - WITHIN 10 DAYS APPROX. THE BLUE CHEESE, IN THE COOLER SINCE MORNING WAS DISCARDED. USE OR DISCARD THE SALSA WITHIN 4 HOURS OF GOING OVER 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)
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07/14/2011 | Routine Inspection |
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