Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
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:
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.
|
Nov 27, 2006
|
98 |
|
No violation noted during this evaluation.
|
Apr 27, 2007
|
100 |
-
VIOLATION OF SECTION 4-502.13 Bulk milk dispensing tubes are not cut on the diagonal, specifically:
BULK MILK TUBE CUT IMPROPERLY
REQUIRED CORRECTION: Bulk milk dispensing tubes must be cut on the diagonal, leaving no more than one inch protruding from the chilled dispensing head.
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
CEILING DAMAGE IN DISH ROOM
MISSING COVE BASE TILES
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Oct 29, 2007
|
97 |
-
VIOLATION OF SECTION 2-401.11 *CRITICAL* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
soda bottles open
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas.
-
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:
soiled cup stored with clean utensils
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.
|
Mar 17, 2008
|
94 |
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
wiping cloth soultion on cooks line has less than 100 ppm quatinary ammonia
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 4-501.14 Warewashing machines, sinks used for warewashing, food preparation or wiping cloth laundering, or drainboards are not cleaned at an appropriate frequency, specifically:
interior of dish machine is soiled
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 5-205.11 A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
handsink in dishroom blocked by trash can
handsink on wait line has food debris inside
REQUIRED CORRECTION: Handwashing facilities shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
|
Aug 25, 2008
|
95 |
-
VIOLATION OF SECTION 5-205.11 A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
FLASKS STORED IN THE HANDSINK
REQUIRED CORRECTION: Handwashing facilities shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
|
Feb 5, 2009
|
96 |
-
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
HASH BROWNS STORED COVERED BUT IN THE DISHWASHING AREA
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 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
MEAT LOAF ON LINE AT 49
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.
|
Sep 22, 2009
|
93 |
-
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:
THERMOMETERS NOT LOCATED IN FRONT OF ALL REFRIGERATION UNITS
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 5-202.11 *CRITICAL* The plumbing system is not designed, constructed or installed according to law, specifically:
BRASS CONNECTION WITH HOSE IS A SUBMERGED INLET
REQUIRED CORRECTION: CORRECT IMMEDIATELY. The plumbing system shall be designed, constructed and installed according to law.
|
Feb 22, 2010
|
94 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
LIQUID EGGS AND TOMATOES AT 42 F
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.
|
Sep 20, 2010
|
95 |
|
No violation noted during this evaluation.
|
Jan 29, 2011
|
100 |
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