Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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VIOLATION OF SECTION 3-304.15 Gloves are used improperly, specifically:
Natural latex gloves in the kitchen -- remove.
Provide at least one box of non-latex gloves for employees if they get cut or burned (required to bandage and wear glove).
REQUIRED CORRECTION: Single-use gloves shall be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation. Cloth gloves must not be used in direct contact with food, unless the food is subsequently cooked. Latex gloves are prohibited in food service establishments, effective March 1, 2003.
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VIOLATION OF SECTION 3-501.14 *CRITICAL* Cooked potentially hazardous food is improperly cooled, specifically:
Fried chicken used for sweet and sour was cooked at approx. 10:30am, found out on the counter at 76-85F 4 hours later.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Cooked potentially hazardous food shall be actively cooled: 1) from 140°F (60°C) to 70°F (21°C) within two hours; and 2) from 70°F (21°C) to 41°F (5°C) or less, within four hours. Potentially hazardous food received at a temperature above 41°F (5°C) shall be cooled to those temperatures within four hours.
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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:
Badly torn door gasket (at the bottom of the right door) on the 2 door reach-in cooler.
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.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
The back of the reach-in cooler door handles are unclean.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
Mar 7, 2007
|
91 |
|
No violation noted during this evaluation.
|
Apr 5, 2007
|
100 |
-
VIOLATION OF SECTION 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Chlorine residual in final rinse of dishwasher found to be between 0-10 ppm (below 50ppm).
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Stainless steel strainer insert (used to capture food particles while rinsing dishes) in the 3-compartment sink has slime-like build-up on the side; sink under appears to not be draining
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Caulking at the 3-compartment sink is deteriorating and/or mildewing.
The particle board wall support for the wood shelves at the 3-bin sink is deteriorating (water damage)
Some areas of floor are missing grout between tiles, allowing water / food to be trapped
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
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VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
The floor under / behind equipment (especially at the cooking area) is unclean; a lot of grease build-up especially at the wall/floor junction.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
|
Nov 7, 2007
|
94 |
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
-The back sides of the 3 door Hobart cooler handles have build-up (dried on food residue)
-The area where the door closes on the dishwasher is unclean on both the door and the dishwasher
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 6-501.11 Physical facilities are not maintained in good repair, specifically:
-Caulking at the 3-compartment sink is deteriorating and/or mildewing
-Some areas of floor are missing grout between the tiles
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
-
VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
-The floor under the cook area against the wall has grease / food residue
-The floor sink & area under the 3-compartment sink is unclean; food blocked floor sink allowing water from the dishwasher to overflow onto the floor -- clean with bleach, keep drain clear
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
|
Mar 27, 2008
|
97 |
|
No violation noted during this evaluation.
|
Oct 8, 2008
|
100 |
-
VIOLATION OF SECTION 3-304.11 *CRITICAL* Food is in contact with surfaces of equipment and utensils that are not properly cleaned and sanitized, specifically:
An opened and partially consumed bottle of juice was stored buried in the ice inside the ice maker (employee drink).
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
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VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
The floor under the dry storage shelves inside the "employees only" office area has a lot of debris and spill build-up
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
|
Mar 20, 2009
|
95 |
-
VIOLATION OF SECTION 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Dishwasher found with no residual chlorine in the final rinse (ran 3 times, primed, still 0 chlorine)
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
|
Dec 1, 2009
|
96 |
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VIOLATION OF SECTION 2-301.14 *CRITICAL* Food employees are not washing their hands as often as necessary, specifically:
Dishwasher rinsed / loaded dirty dishes onto rack then continued to rinse hands and put away clean dishes
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.
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VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Cooked soy sauce made at facility holding at 106F in crock pot and at 98F in pot below prep table
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 4-502.11 Temperature measuring devices are not calibrated, or are not in good repair or accurate, specifically:
Probe thermometer not calibrated
REQUIRED CORRECTION: Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure accuracy. Air temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
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VIOLATION OF SECTION 6-101.11 Floors are not smooth, durable, easily cleanable, or nonabsorbent or are improperly carpeted, specifically:
Few locations in kitchen have damaged tiles (broke / cracked)
REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable floor surfaces shall be provided. Provide closely woven and easily cleanable carpet in carpeted areas. Provide nonabsorbent floor surfaces in food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage rooms, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture.
|
Apr 22, 2010
|
88 |
|
No violation noted during this evaluation.
|
Sep 29, 2010
|
100 |
-
VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
Thawing a 50 gallon container of chicken at room temperature
REQUIRED CORRECTION: Potentially hazardous foods shall not be thawed at room temperature. Food may be thawed by one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F (5°C) or less; 2) completely submerged under running water at a temperature of 70°F (21°C) or below, with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or for a period of time that does not allow raw animal food to be above 41°F (5°C) for more than four hours; 3) in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire, uninterrupted cooking process takes place in the microwave oven; or 4) as part of the conventional cooking process.
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VIOLATION OF SECTION 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Dishmachine dispensing 0ppm chlorine; final rinse temperature less than 160F
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
|
May 27, 2011
|
94 |
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