Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
3 door cooler in garden at 68 F
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
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VIOLATION OF SECTION 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
ice machine interior unclean in main kitchen & garden
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
-
VIOLATION OF SECTION 4-703.11 *CRITICAL* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
final rinse at garden at 120 F.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment and utensils shall be sanitized after cleaning using one the following methods: 1) immersion for at least 30 seconds in hot water maintained as specified in rule; 2) using mechanical hot water operations that achieve a utensil surface temperature of 160°F (71°C); or 3) using an approved chemical sanitizer in manual or mechanical operations for 10 seconds for chlorine and 30 seconds for all other chemical sanitizer or an exposure time used in relation with a combination of temperature, concentration and pH.
|
May 29, 2007
|
89 |
-
VIOLATION OF SECTION 7-202.12 *CRITICAL* Poisonous or toxic materials are improperly used or applied, specifically:
spray can of hornet insecticide in dry goods chemical storage area. Labeled for outdoor use or household use only.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Poisonous or toxic materials shall be used according to label directions and applicable laws. Poisonous or toxic materials shall be applied so that a hazard to employees or other persons is not constituted and so that contamination of food or other items will not result.
|
Nov 30, 2007
|
95 |
-
VIOLATION OF SECTION 3-301.11 Food employees do not minimize contact with exposed foods, specifically:
salad being assembles with bare hands
REQUIRED CORRECTION: Use spatulas, tongs, deli tissue or other dispensing equipment to minimize direct hand contact with food or ice.
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
kitchen sanitizer less than 50 ppm chlorine, water has debris
REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
|
May 10, 2008
|
97 |
-
VIOLATION OF SECTION 4-302.14 A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
Missing chlorine test strip.
REQUIRED CORRECTION: A test kit or other device that accurately measures the concentration in ppm (mg/l) of sanitizer shall be provided.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Commercial can opener blade had some food debris build up.
Mixer had accumulation of food debris.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
-
VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
Dirty mop is kept in mop sink.
REQUIRED CORRECTION: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
|
Dec 1, 2008
|
97 |
-
VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
At Garden Staging areas- Low temp dishwasher is down.
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
-
VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Hood ventilations and filters systems had some black dust and other particles build up.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
May 19, 2009
|
97 |
-
VIOLATION OF SECTION 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Interior of ice maker had mold like substance buildup.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
|
Oct 6, 2009
|
98 |
-
VIOLATION OF SECTION 3-302.12 Working containers of food removed from their original packages are not identified, specifically:
A few bulk food containers in kitchen missing labeled.
REQUIRED CORRECTION: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food.
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VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Several boxes of food products stored in freezer floor.
REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
-
VIOLATION OF SECTION 4-602.12 Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
Interior of microwave had build up of butter.
REQUIRED CORRECTION: The food-contact surfaces of cooking and baking equipment and interior cavities of microwave ovens must be cleaned at least every 24 hours.
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VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Food covered stored by high trafic and lower than 6 inches above the floor.
REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
|
Apr 13, 2010
|
94 |
-
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Several boxes of food products stored in walk-in floor. This is a repeated violation.
REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
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VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Under coffee filters has to be cleaned daily.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
Oct 7, 2010
|
95 |
-
VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
An open half and half in walk-in refrigerator lacking date-marked.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
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VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Clean and ready-to-use plates, bowls, and containers were not store upside down.
REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
|
Mar 22, 2011
|
94 |
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