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:
Breaded chicken inside prep cooler #1 at 56° F (less than 2-3 hours). Top had been open a lot and one of the insert bins was missing allowing refrigerated air to escape.
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 6-201.11 Floors or floor coverings are not designed, constructed or installed so they are smooth or easily cleanable, specifically:
Some of the floor tiles are cracked/chipped. The coving is missing at the floor/wall juncture next to the rear hand sink.
REQUIRED CORRECTION: Floors and floor coverings shall be designed, constructed and installed so they are smooth and easily cleanable.
|
Feb 9, 2007
|
94 |
|
No violation noted during this evaluation.
|
Feb 12, 2007
|
100 |
-
VIOLATION OF SECTION 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Cutting board on prep cooler #2 has some deep grooves on the front edge.
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.
-
VIOLATION OF SECTION 6-201.11 Floors or floor coverings are not designed, constructed or installed so they are smooth or easily cleanable, specifically:
Floor tiles are chipped, cracked in several areas in the kitchen.
REQUIRED CORRECTION: Floors and floor coverings shall be designed, constructed and installed so they are smooth and easily cleanable.
|
Aug 15, 2007
|
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:
True freezer door gasket is damaged.
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 6-301.14 A handwashing sign is not posted at all handwashing sinks used by food employees, specifically:
Handwash reminder signage missing at one of the kichen handwash sinks and in the womens restroom.
REQUIRED CORRECTION: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing lavatories used by food employees and shall be clearly visible to food employees.
-
VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
Wet mops positioned improperly when not in use.
REQUIRED CORRECTION: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
|
Jan 14, 2008
|
96 |
|
No violation noted during this evaluation.
|
Aug 20, 2008
|
100 |
|
No violation noted during this evaluation.
|
Aug 29, 2008
|
100 |
|
No violation noted during this evaluation.
|
Jan 20, 2009
|
100 |
-
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
The scoop handle inside of the large container of bread crumbs was touching the product.
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 4-204.112 Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
Could not locate a thermometer in the Delfield refrigerator on the left side behind the front counter. Also, the thermometer for the other small Delfield at the front was broken.
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.
-
VIOLATION OF SECTION 5-501.113 Receptacles for refuse, recyclables and returnables are not kept covered when required, specifically:
The lid for the large outside refuse bin was left open.
REQUIRED CORRECTION: Receptacles and waste handling units for refuse, recyclables and returnables shall be kept covered inside of the establishment if they contain food residue and are not in continuous use or after they are filled. Receptacles and waste handling units that are outside of the establishment shall be covered with tight-fitting lids at all times.
|
Aug 14, 2009
|
96 |
|
No violation noted during this evaluation.
|
Jan 28, 2010
|
100 |
-
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
A large sack of flour was on the floor under the table across from the 3-compartment sink.
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 3-501.19 *CRITICAL* Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
The sandwich prep refrigerator next to the grill was at 48°F; sliced cheese (in the top of the unit) at 50°F (less than 4 hours). All other coolers measured were below 41°F.*
REQUIRED CORRECTION: CORRECT IMMEDIATELY. When using time as a public health control, the food shall be marked or otherwise identified to indicate the time within 4 hours past the point in time when the food is removed from temperature control. The food must be cooked, served, or discarded within 4 hours. Unmarked containers or packages marked to exceed 4 hours must be discarded, and written procedures must be maintained in the establishment and made available to the regulatory authority.
-
VIOLATION OF SECTION 5-501.113 Receptacles for refuse, recyclables and returnables are not kept covered when required, specifically:
The exterior refuse bin lid had been left open.
REQUIRED CORRECTION: Receptacles and waste handling units for refuse, recyclables and returnables shall be kept covered inside of the establishment if they contain food residue and are not in continuous use or after they are filled. Receptacles and waste handling units that are outside of the establishment shall be covered with tight-fitting lids at all times.
|
Aug 25, 2010
|
91 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Cheese slices in the top of the refrigerator next to the grill at 45°F; inside of unit at 46°F. Other measured food temperatures okay.*
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 4-302.14 A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
They had run out of test paper for the sanitizer solution (quaternary ammonium).
REQUIRED CORRECTION: A test kit or other device that accurately measures the concentration in ppm (mg/l) of sanitizer shall be provided.
|
Jan 26, 2011
|
94 |
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