Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
|
No violation noted during this evaluation.
|
Nov 7, 2006
|
100 |
-
VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
Some ready-to-eat potentially hazardous foods (located throughout most of the coolers) are lacking proper date marking. Some, like cheesecakes, are dated when they were received but not when opened. Some, like cooked roast beef lunchmeats, have day dots without a date. Some, like artichoke dip, are missing date marking completely.
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.
|
Apr 3, 2007
|
95 |
-
VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
In dessert refrigerator, cheesecake not datedâ¦
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.
-
VIOLATION OF SECTION 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Spatulas some of them meed trimming to be cleanable
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.
|
Dec 1, 2007
|
88 |
-
VIOLATION OF SECTION 3-306.11 Food on display is not protected from contamination, specifically:
Sneeze guard not used with fruit tray or pastries today.
REQUIRED CORRECTION: Food on display shall be protected from contamination by the use of: 1) packaging; 2) counter, service line, or salad bar food guards; 3) display cases; or 4) other effective means.
-
VIOLATION OF SECTION 4-501.110 The temperature for the wash solution of spray type dishwashers is not adequate, specifically:
Wash tempreature in the kitchen dishwasher measured 112-140F
REQUIRED CORRECTION: The temperature of the wash water solution in spray-type warewashing machines shall be: 1) For a stationary rack, single temperature machine, 165°F (74°C); for a stationary rack, dual temperature machine, 150°F (66°C); for a single tank, conveyer, dual temperature machine, 160°F (71°C); and for a multitank, conveyer, multitemperature machine, 150°F (66°C). The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120°F (49°C).
-
VIOLATION OF SECTION 4-501.14 Warewashing machines, sinks used for warewashing, food preparation or wiping cloth laundering, or drainboards are not cleaned at an appropriate frequency, specifically:
The interior of the bar dishwasher is very unclean - food particles and slime on the bottom interior, and black slime around where the door closes
REQUIRED CORRECTION: Warewashing machines and other sinks shall be cleaned before use, throughout the day as necessary to keep them clean and functional, and if used, at least every 24 hours.
-
VIOLATION OF SECTION 4-703.11 *CRITICAL* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
-The kitchen high temperature dishwasher reached 131F, 143F & 153F (ran 3 different times) during the final rinse, water temperature measured with a thermocouple internally at the dishrack
-The bar dishwasher had no measurable sanitizer in the final rinse, ran twice & primed
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.
-
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 sinks / equipment in the bar is very unclean (including trash), especially near the dishwasher
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.
|
Apr 28, 2008
|
89 |
|
No violation noted during this evaluation.
|
May 6, 2008
|
100 |
|
No violation noted during this evaluation.
|
May 13, 2008
|
100 |
-
VIOLATION OF SECTION 3-306.11 Food on display is not protected from contamination, specifically:
Customer self-service buffet has pastries and oatmeal toppings with no cover, sneeze guard, wrapper, or other protection from contamination
REQUIRED CORRECTION: Food on display shall be protected from contamination by the use of: 1) packaging; 2) counter, service line, or salad bar food guards; 3) display cases; or 4) other effective means.
-
VIOLATION OF SECTION 4-501.110 The temperature for the wash solution of spray type dishwashers is not adequate, specifically:
The temperature of the wash in the kitchen dishwasher (conveyer, high temperature machine) is 125-127F
REQUIRED CORRECTION: The temperature of the wash water solution in spray-type warewashing machines shall be: 1) For a stationary rack, single temperature machine, 165°F (74°C); for a stationary rack, dual temperature machine, 150°F (66°C); for a single tank, conveyer, dual temperature machine, 160°F (71°C); and for a multitank, conveyer, multitemperature machine, 150°F (66°C). The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120°F (49°C).
-
VIOLATION OF SECTION 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
No measurable sanitizer in the bar dishwasher (ran twice, primed)
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.
-
VIOLATION OF SECTION 4-501.14 Warewashing machines, sinks used for warewashing, food preparation or wiping cloth laundering, or drainboards are not cleaned at an appropriate frequency, specifically:
The interior of the bar dishwasher is unclean (brown residue that wipes off easily)
REQUIRED CORRECTION: Warewashing machines and other sinks shall be cleaned before use, throughout the day as necessary to keep them clean and functional, and if used, at least every 24 hours.
-
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 equipment & sinks in the bar is unclean & with debris; floor sink in bar very unclean, with water starting not draining
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.
|
Oct 29, 2008
|
82 |
-
VIOLATION OF SECTION 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
The concentration of chlorine sanitizer in the final rinse was zero after the first run, and 10 ppm after the 2nd & 3rd. Machine was primed between runs. Service company called. Advised to use the kitchen dishwasher until dispensing 50 ppm chlorine.
2nd reinspection will occur in 7 days
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.
|
Nov 25, 2008
|
92 |
|
No violation noted during this evaluation.
|
Dec 4, 2008
|
100 |
-
VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Packages of lunchmeats stacked on top of / in same pan as raw meats (all packages still sealed)
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
-
VIOLATION OF SECTION 3-306.11 Food on display is not protected from contamination, specifically:
Customer self-service buffet with unwrapped / uncovered pastries and toppings
REQUIRED CORRECTION: Food on display shall be protected from contamination by the use of: 1) packaging; 2) counter, service line, or salad bar food guards; 3) display cases; or 4) other effective means.
-
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:
Accumulation of debris under cookline / ovens in kitchen
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.
|
Jun 26, 2009
|
91 |
-
VIOLATION OF SECTION 3-306.11 Food on display is not protected from contamination, specifically:
Uncovered food items on self-service breakfast buffet: pastries on table, applesauce in bowl, oatmeal toppings
REQUIRED CORRECTION: Food on display shall be protected from contamination by the use of: 1) packaging; 2) counter, service line, or salad bar food guards; 3) display cases; or 4) other effective means.
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
On breakfast buffet: milk, yogurt, & cut fruit not well-iced, holding at 55-60F;
Sausage in warmer at 110F
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 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
Some items lacking date marking, including open lunchmeat, cooked pasta, cooked soups, open milk & cream cartons, open tubs soft cheeses & whipped butter
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.
-
VIOLATION OF SECTION 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Cutting boards rough & stained
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 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Areas needing cleaned: floor sinks, floor under baking equipment, top of dirty dishrack & steamer, steamer purifier (inside)
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.
|
Dec 22, 2009
|
88 |
-
VIOLATION OF SECTION 3-306.11 Food on display is not protected from contamination, specifically:
Several items on breakfast line are not protected from contamination: apples, muffins, bagels, danishes, brown sugar, raisins, granola, cranberries
REQUIRED CORRECTION: Food on display shall be protected from contamination by the use of: 1) packaging; 2) counter, service line, or salad bar food guards; 3) display cases; or 4) other effective means.
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Cooked sausage @ 123F; cut fruit (melons) in ice bath at 44F; cream cheese & butter at room temperature on breakfast service line
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 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Paper towel dispenser at cooks line and banquet station are not working all the time,
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 4-703.11 *CRITICAL* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
Dishwasher in bar is not producing chlorine in the final rinse
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.
|
Apr 23, 2010
|
81 |
|
No violation noted during this evaluation.
|
May 10, 2010
|
100 |
-
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
At least 3 dry powder bulk containers with metal bowls inside used as scoops
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 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
The metal racks inside the cookline reach-in cooler are rusty
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 6-501.12 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 equipment, including cooking areas of the kitchen, dry storage, and bar equipment, is unclean
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.
|
Dec 1, 2010
|
97 |
-
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
2 pans with raw meat stored on the floor of the walk-in cooler under shelves
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 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 bar equipment has a lot of debris; Floor sink(s) in drink/bar area unclean
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.
|
Jun 23, 2011
|
96 |
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