Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
The wiping cloth pail did not have any sanitizer in it.
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 3-305.11 Food is not stored to prevent contamination, specifically:
Saw box of celery on the floor of the rear storage room.
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.
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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:
Could not locate thermometers in either the Amana or the chefs prep refrigerators in the kitchen.
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 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
The wire racks/shelves in the chefs prep and walk-in refrigerators have an accumulation of food residue.
Observed also that the tops of the bulk flour containers and the inside top rim of the large sugar container need cleaning.
Grease build-up beneath hood over grill needs cleaning.
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.
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VIOLATION OF SECTION 6-201.11 Floors or floor coverings are not designed, constructed or installed so they are smooth or easily cleanable, specifically:
The floor covering in several areas needs repair.
REQUIRED CORRECTION: Floors and floor coverings shall be designed, constructed and installed so they are smooth and easily cleanable.
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VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
Flourescent light in kitchen does not have a protective sleeve or shatterproof shield.
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
|
May 4, 2007
|
87 |
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VIOLATION OF SECTION 3-101.11 *CRITICAL* Food is unsafe, adulterated or not honestly presented, specifically:
The cardboard box containing dry egg noodles on top of the white Amana refrigerator had been soiled be grease or some other substance possibly contaminating the noodles.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food shall be safe, unadulterated and honestly presented.
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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:
No test strips for chlorine sanitizing solution.
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 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Saw accumulation of sugar residue on the rim of the bulk sugar container and a build-up of grease between the hood filters.
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.
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VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
The plastic panel for the Flourescent lights in the kitchen are missing.
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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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:
Observed accumulations of food residue and/or grease below the door of the white Amana refrigerator and on the shelves in front of the grill.
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.
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VIOLATION OF SECTION 7-301.11 *CRITICAL* Poisonous or toxic materials are not stored or displayed to prevent contamination, specifically:
Container of Red Devil Lye Drain Opener on shelf above ice machine. Also, the is a fly strip hanging above a food preparation table.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Poisonous and toxic materials shall be stored, displayed and located for retail sale so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles.
|
Nov 19, 2007
|
84 |
|
No violation noted during this evaluation.
|
Jun 11, 2008
|
100 |
|
No violation noted during this evaluation.
|
Nov 26, 2008
|
100 |
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VIOLATION OF SECTION 3-302.12 Working containers of food removed from their original packages are not identified, specifically:
Bulk flour and sugar containers not labeled.
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 3-305.11 Food is not stored to prevent contamination, specifically:
Bag of onions and sack of salt on floor of rear storeroom.
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.
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VIOLATION OF SECTION 3-307.11 Food is not protected from miscellaneous sources of contamination, specifically:
Trays of frozen chicken in the Kenmore freezer not covered.
REQUIRED CORRECTION: Food shall be protected from contamination that results from a factor or source not identified in these rules.
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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:
Raw chicken inside of chefs prep refrigerator at 46°F (set out just before start of dinner prep <2 hours).
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.
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VIOLATION OF SECTION 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Wire shelves in chefs prep refrigerator has rust and food build-up.
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.
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VIOLATION OF SECTION 6-201.13 The floor and wall junctures are not coved, closed or sealed, or graded drains are not provided where floors are cleaned by water flush methods, specifically:
The wall is damaged and the coving is missing beneath the sink at the dishwashing machine.
REQUIRED CORRECTION: Floor and wall junctures shall be coved and closed no larger than one thirty-second on an inch (1 mm). When water flush cleaning methods are used, floor and wall junctures shall be coved and sealed and floor drains provided that are graded to drain.
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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:
Grease has accumulated under the grill. Grease and dust on the top of the white refrigerator.
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.
|
May 19, 2009
|
86 |
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VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
A can without a handle inside of large sugar container.
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 3-307.11 Food is not protected from miscellaneous sources of contamination, specifically:
Pans of frozen beef and chicken in white Kenmore freezer were not covered.
REQUIRED CORRECTION: Food shall be protected from contamination that results from a factor or source not identified in these rules.
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VIOLATION OF SECTION 4-202.11 Multiuse food-contact surfaces are not properly constructed or accessible for cleaning, specifically:
There is some rust and drips on the wire racks in the walk-in refrigerator.
REQUIRED CORRECTION: Multiuse food-contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, pits and other imperfections and accessible for cleaning or inspection.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
The top of the white Amana refrigerator has a grease build-up.
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:
The inside of the microwave oven needs cleaning.
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.
|
Dec 15, 2009
|
90 |
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VIOLATION OF SECTION 3-307.11 Food is not protected from miscellaneous sources of contamination, specifically:
An open bag of chicken in the chest freezer needs to be closed.
REQUIRED CORRECTION: Food shall be protected from contamination that results from a factor or source not identified in these rules.
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VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Pork in white Amana refrigerator at 49F (inside of unit 48F); raw chicken in top of chefs prep cooler 55F (inside of cooler at 46F. Other measured 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.
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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:
The hood over the grill needs cleaning (some grease drips).
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 6-101.11 Floors are not smooth, durable, easily cleanable, or nonabsorbent or are improperly carpeted, specifically:
The floor in the dishwashing room needs repair in some places.
REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable floor surfaces shall be provided. Provide closely woven and easily cleanable carpet in carpeted areas. Provide nonabsorbent floor surfaces in food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage rooms, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture.
|
Jun 10, 2010
|
86 |
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VIOLATION OF SECTION 3-301.11 Food employees do not minimize contact with exposed foods, specifically:
There is a can (without a handle) in the bulk sugar bin used as a scoop.
REQUIRED CORRECTION: Use spatulas, tongs, deli tissue or other dispensing equipment to minimize direct hand contact with food or ice.
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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:
There was a flat of raw shell eggs in the walk-in refrigerator directly above celery.
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 3-307.11 Food is not protected from miscellaneous sources of contamination, specifically:
There is a pan of raw beef that is not covered in the freezer.
REQUIRED CORRECTION: Food shall be protected from contamination that results from a factor or source not identified in these rules.
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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:
There is tape on the door handle for the beige Amana refrigerator; also, newspaper on the cart shelves (in front of the grill) need to be removed (not cleanable).
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 4-602.12 Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
The inside of the microwave oven has some food drips and splatters.
Also, the hood filters have some grease drips.
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 6-101.11 Floors are not smooth, durable, easily cleanable, or nonabsorbent or are improperly carpeted, specifically:
Some floor covering is damaged; also, the base of the wall at the back door is damaged.
REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable floor surfaces shall be provided. Provide closely woven and easily cleanable carpet in carpeted areas. Provide nonabsorbent floor surfaces in food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage rooms, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture.
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VIOLATION OF SECTION 6-501.14 Intake or exhaust air ducts are not maintained properly, or outside venting creates a hazard or nuisance, specifically:
The air duct & ceiling are very dusty directly above cart with seasonings.
REQUIRED CORRECTION: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard, nuisance or unlawful discharge.
|
Nov 23, 2010
|
87 |
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VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
There was a pail of frozen chicken in water thawing in the back room.
REQUIRED CORRECTION: Potentially hazardous foods shall not be thawed at room temperature. Food may be thawed by one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F (5°C) or less; 2) completely submerged under running water at a temperature of 70°F (21°C) or below, with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or for a period of time that does not allow raw animal food to be above 41°F (5°C) for more than four hours; 3) in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire, uninterrupted cooking process takes place in the microwave oven; or 4) as part of the conventional cooking process.
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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:
Fried chicken at 64°F in pails on counter (out of refrigerator 30-60 minutes).
Raw pork in top of chefs prep cooler at 59°F--put in 30-60 minutes prior (inside of unit at 42°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.
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VIOLATION OF SECTION 4-201.11 Equipment and utensils are not durable, specifically:
The walk-in refrigerator door gasket is damaged.
The door handle for the white Amana refrigerator has tape on it.
REQUIRED CORRECTION: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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VIOLATION OF SECTION 4-601.11 Food-contact surfaces of cooking equipment and utensils are not kept free of encrusted grease deposits and other soil, specifically:
The are some grease drips on the hood above the stove; some of the filter panels are missing.
REQUIRED CORRECTION: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
|
Jun 14, 2011
|
89 |
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