Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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VIOLATION OF SECTION 3-302.12 Working containers of food removed from their original packages are not identified, specifically:
no label on squeeze bottle in kitchen
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 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:
no thermometer in beer bar cooler
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.
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VIOLATION OF SECTION 5-501.17 A covered receptacle is not provided in a restroom used by females, specifically
no covered waste receptacle in employee restroom usef by females
REQUIRED CORRECTION: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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VIOLATION OF SECTION 6-201.18 Stud, joists, and rafters are exposed, specifically:
ceiling tile missing in store room
REQUIRED CORRECTION: Studs, joists and rafters may not be exposed in areas subject to moisture.
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VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
mop not hanging to dry after use
REQUIRED CORRECTION: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
|
May 16, 2008
|
94 |
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Wipe cloth on counter at cookline was not store in sanitize bucket.
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.
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VIOLATION OF SECTION 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Cutting board is damaged.
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.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Rice cooker at cookline and prep counter needed cleaning.
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 4-903.12 Cleaned equipment, utensils, linens and single service articles are stored in a prohibited location, specifically:
Hood filters and ventilation had some black dust and debris build up.
REQUIRED CORRECTION: Cleaned and sanitized equipment, linens, utensils or single-service articles may not be stored in locker rooms, toilet rooms, garbage rooms, mechanical rooms, under unprotected sewer water lines, under leaking water lines or under lines on which water has condensed, under open stairwells, or under other sources of contamination.
|
Nov 24, 2008
|
95 |
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VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Ladle stored in static water.
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.
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VIOLATION OF SECTION 3-403.11 *CRITICAL* Potentially hazardous food is improperly reheated for hot holding, specifically:
Items in steam table below 110F.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous food that has been cooked, cooled and reheated for hot holding shall be reheated within two hours to a temperature of at least 165°F (74°C) for 15 seconds. Potentially hazardous food reheated in a microwave for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°F) and allowed to stand covered for 2 minutes. Ready-to-eat food from a commercially processed package shall be reheated to at least 140°F (60°F).
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VIOLATION OF SECTION 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Cutting board has deep cuts and grooves.
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.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Equipment could be cleaner.
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 6-202.14 Toilet rooms are not completely enclosed or provided with a tight-fitting, self-closing door, specifically:
Restroom does not self-closing door.
REQUIRED CORRECTION: A toilet room located on the premises shall be completely enclosed with a tight-fitting and self-closing door.
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VIOLATION OF SECTION 6-301.12 *CRITICAL* Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
No paper towel at handsink.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing lavatory or group of adjacent handwashing lavatories shall be provided with a supply of individual disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device.
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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:
Floor 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.
|
Feb 12, 2009
|
81 |
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
SANITIZE BUCKET AT DUMP SINK HAD ZERO DETECTABLE SANITIZER- OWNER SET UP NEW ONE WITH 100PPM - 200PPM CHLORINE.
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.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
FLOOR DRAIN UNDER HANDSINK HAD LOTS OF BLACK FOOD STAIN BUILD UP.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
Nov 24, 2009
|
97 |
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Sanitize bucket was not set up prior inspection.
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.
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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:
Need to purchase chlorine test strips.
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 *CRITICAL* Food-contact surfaces are not clean, specifically:
Both cutting board were damaged.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
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VIOLATION OF SECTION 6-301.12 *CRITICAL* Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
No paper towel in kitchen handsink.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing lavatory or group of adjacent handwashing lavatories shall be provided with a supply of individual disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device.
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VIOLATION OF SECTION 6-301.14 A handwashing sign is not posted at all handwashing sinks used by food employees, specifically:
Handwash station missing signage.
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.
|
Mar 23, 2010
|
87 |
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VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Spoon stored in static water.
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.
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VIOLATION OF SECTION 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Cutting board where bread is cut is damaged.
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.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Vent screens are clean.
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 4-602.12 Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
Microwave is unclean.
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 4-703.11 *CRITICAL* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
Dishwasher does not inject 50ppm - 200ppm chlorine residual at final rinse cycle.
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.
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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:
Dishes stored too close to handwash sink.
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.
|
Oct 4, 2010
|
89 |
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VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
A tray of Raw chicken stored in reach-in above cooked food products.
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.
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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:
Freezer door 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.
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VIOLATION OF SECTION 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Cutting boards were damaged by deep cut.
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.
|
Mar 4, 2011
|
91 |
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