Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
|
No violation noted during this evaluation.
|
Nov 27, 2006
|
100 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Pre-cooked ribs in the grill drawer (there through lunch service) holding at 46-49F after lunch; meat in middle drawer at 43-44F (all others at 41F or below) -- drawer left open??
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.
|
Jun 13, 2007
|
95 |
-
VIOLATION OF SECTION 2-301.12 *CRITICAL* Food employees do not use the proper cleaning procedure for washing their hands, specifically:
Employee only washing hands about 10 seconds
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees shall clean their hands by using a cleaning procedure of approximately 20 seconds that includes vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms for at least 10 to 15 seconds, followed by a thorough rinsing under clean, running water.
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
quat solution for cloths unclean
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.
-
VIOLATION OF SECTION 4-204.112 Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
thermometer needs to be more conspicuous
REQUIRED CORRECTION: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units.
|
Dec 1, 2007
|
93 |
|
No violation noted during this evaluation.
|
Apr 9, 2008
|
100 |
-
VIOLATION OF SECTION 6-202.15 Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
Gap under the back door to outside is greater than 1/4 inch
REQUIRED CORRECTION: Outer openings of the 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; 2) closed, tight-fitting windows; and, 3) solid, self-closing doors. Windows or doors used for ventilation must be protected by the use of screens, air curtains, or other effective means.
|
Oct 2, 2008
|
99 |
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Items listed need maintenance or replacement: mop sink backflow device (AVB), 2-door fryer freezer gasket (at bottom, torn & not sealing well), cutting boards where deeply grooved / rough, and the floor where grout or tiles are missing
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Mar 3, 2009
|
99 |
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Cutting boards - one in back (blue) has deep grooves
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Aug 22, 2009
|
98 |
-
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Utensils in dipper well filled with water but water turned off so not running
REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of hot water at a temperature of 140°F (60°C) or more or 41°F (5°C) or less or if the container is cleaned as required.
-
VIOLATION OF SECTION 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Blue cutting board in the back prep area is very rough; some other cookline boards getting rough
REQUIRED CORRECTION: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
|
Feb 4, 2010
|
97 |
-
VIOLATION OF SECTION 2-301.14 *CRITICAL* Food employees are not washing their hands as often as necessary, specifically:
Observed employee washing dishes load dirty dishes and then immediately unload clean dishes without washing hands between tasks
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work; 2) after touching body parts other than clean hands and clean, exposed portions of arms; 3) after using the toilet room; 4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues; 6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; 10) when switching between working with raw foods and working with ready-to-eat foods; or 11) after engaging in other activities that contaminate the hands.
-
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Ice scoop stored on side of ice machine that is dusty;
Scoops and tongs in refrigerated drawers found with handles in food
REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of hot water at a temperature of 140°F (60°C) or more or 41°F (5°C) or less or if the container is cleaned as required.
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Whipped cream and dressings at 60-65F in ice bath -- moved to cooler;
Whipped butter on counter at 65F -- discarded during inspection;
Steaks in front left part of beef drawer at 44-50F -- moved
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.
-
VIOLATION OF SECTION 4-501.111 *CRITICAL* The manual warewashing temperature for hot water sanitization by immersion is not 171°F (77°F), specifically:
Dishwasher is not automatically moving trays forward & failing to sanitize
REQUIRED CORRECTION: CORRECT IMMEDIATELY. If immersion in hot water is used for sanitizing in a manual operation, the temperature shall be maintained at 171°F (77°C) or above.
-
VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
Missing light cover in walk-in freezer
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
|
Jul 21, 2010
|
84 |
|
No violation noted during this evaluation.
|
Jul 26, 2010
|
100 |
|
No violation noted during this evaluation.
|
Feb 11, 2011
|
100 |
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