Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
The end of the black hose attached to the faucet at the 3-compartment sink is unclean. This is the only faucet in the kitchen - used for handwashing, cleaning large equipment, and washing tomatoes & lettuce.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
Nov 15, 2006
|
99 |
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Mixing soap in towel sanitizer.
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 3-501.15 Incorrect methods are used to cool potentially hazardous foods, specifically:
Soup covered in walk-in, almost 2 hours, at 101-148F; chili at 98-120F.
REQUIRED CORRECTION: Potentially hazardous food shall be cooled by: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in an ice water bath; 5) using or arranging containers to facilitate heat transfer; 6) adding ice as an ingredient; 7) other effective methods. Food shall be arranged to provide maximum heat transfer and loosely covered or uncovered.
|
Apr 24, 2007
|
97 |
-
VIOLATION OF SECTION 2-301.16 Hand sanitizers or chemical hand sanitizing solutions are not used properly, specifically:
Using hand sanitizer dip at the front prep area to clean hands without a handwashing sink.
REQUIRED CORRECTION: Use hand sanitizers according to label directions and apply hand sanitizers only to clean hands. Maintain the hand dip chemical hand sanitizing solution clean and at a concentration equivalent to 100 ppm (mg/l) chlorine.
-
VIOLATION OF SECTION 4-101.111 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Duct tape used to repair front beverage cooler handle - duct tape peeling / rolling, and not easily cleanable.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
|
Nov 6, 2007
|
98 |
-
VIOLATION OF SECTION 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Fountain soda nozzles unclean (inside)
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
|
Feb 11, 2008
|
98 |
|
No violation noted during this evaluation.
|
Sep 25, 2008
|
100 |
-
VIOLATION OF SECTION 3-501.15 Incorrect methods are used to cool potentially hazardous foods, specifically:
Small container of chili covered tightly with foil in the walk-in, at 91-115F. (Time cooling approx. 1-1.5 hours)
REQUIRED CORRECTION: Potentially hazardous food shall be cooled by: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in an ice water bath; 5) using or arranging containers to facilitate heat transfer; 6) adding ice as an ingredient; 7) other effective methods. Food shall be arranged to provide maximum heat transfer and loosely covered or uncovered.
|
Feb 12, 2009
|
98 |
-
VIOLATION OF SECTION 4-903.12 Cleaned equipment, utensils, linens and single service articles are stored in a prohibited location, specifically:
Items such as nail polish remover & glue were over open box of plastic pizza rounds & aluminum pans
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.
|
Oct 6, 2009
|
99 |
-
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:
Unable to locate test strips for dishwasher (chlorine); quat test strips discolored / gone bad
REQUIRED CORRECTION: A test kit or other device that accurately measures the concentration in ppm (mg/l) of sanitizer shall be provided.
-
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:
Hard to reach areas near the back door (i.e. behind freezer, walk-in cooler, pipes to the right of the door) are 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.
-
VIOLATION OF SECTION 6-501.18 Handwashing facilities are not kept clean, or are not properly maintained or used, specifically:
Sanitizer set up at front pizza prep area where employees are dipping hands (no sink)
REQUIRED CORRECTION: Handwashing facilities shall be kept clean and be properly maintained and used.
|
Feb 25, 2010
|
96 |
|
No violation noted during this evaluation.
|
Jul 21, 2010
|
100 |
|
No violation noted during this evaluation.
|
May 6, 2011
|
100 |
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