Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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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:
raw roasts stored over cooked roasts in walk in cooler.
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 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
Macaroni & cheese & gravy not date marked.
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.
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VIOLATION OF SECTION 4-502.13 Bulk milk dispensing tubes are not cut on the diagonal, specifically:
bulk milk tubes are too long.
REQUIRED CORRECTION: Bulk milk dispensing tubes must be cut on the diagonal, leaving no more than one inch protruding from the chilled dispensing head.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
dust build up on wall behind ice machine.
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 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
interior of ice machine is unclean. Has mold like substance build up.
Soda wand holder in bar is unclean
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 6-101.11 Walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
ceiling damage above dishwasher.
REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable wall and ceiling surfaces shall be provided. Provide nonabsorbent wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture.
|
Dec 28, 2006
|
83 |
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VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
Cooked Rice & large tray of cooked lasagne not dated in walk in cooler.
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.
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VIOLATION OF SECTION 4-201.11 Equipment and utensils are not durable, specifically:
Dishwasher racks in poor condition.
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 Nonfood-contact surfaces are not kept clean, specifically:
Wall behind & around ice machine unclean
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 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
ice machine has mold-like substance on interior shield.
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 6-101.11 Walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
ceiling damage above dishwasher in kitchen.
REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable wall and ceiling surfaces shall be provided. Provide nonabsorbent wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, 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 6-301.12 *CRITICAL* Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
Paper towels dispenser out of paper towels at kitchen hand wash sink.
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 7-102.11 *CRITICAL* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
Chemical spray bottles at mops sink are unlabeled.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Working containers (including spray bottles) used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, shall be clearly and individually labeled with the common name of the material.
|
Jun 22, 2007
|
71 |
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VIOLATION OF SECTION 3-501.14 *CRITICAL* Cooked potentially hazardous food is improperly cooled, specifically:
Container of cooked rice in walk in cooler from 12/18 at 54 F
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Cooked potentially hazardous food shall be actively cooled: 1) from 140°F (60°C) to 70°F (21°C) within two hours; and 2) from 70°F (21°C) to 41°F (5°C) or less, within four hours. Potentially hazardous food received at a temperature above 41°F (5°C) shall be cooled to those temperatures within four 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:
bar dishwasher at 0 ppm chlorine.
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 6-101.11 Walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
ceiling damage above dishwasher.
Wall damage above mop sink.
REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable wall and ceiling surfaces shall be provided. Provide nonabsorbent wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture.
|
Dec 19, 2007
|
89 |
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VIOLATION OF SECTION 3-301.11 Food employees do not minimize contact with exposed foods, specifically:
cooks handle ready to eat foods w/hand
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 3-501.14 *CRITICAL* Cooked potentially hazardous food is improperly cooled, specifically:
bucket of clam chowder from 5/23 @ 47 F in walk in cooler. was in ice from last pm but not stirred
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Cooked potentially hazardous food shall be actively cooled: 1) from 140°F (60°C) to 70°F (21°C) within two hours; and 2) from 70°F (21°C) to 41°F (5°C) or less, within four hours. Potentially hazardous food received at a temperature above 41°F (5°C) shall be cooled to those temperatures within four hours.
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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:
ice machine flap has slime mold
REQUIRED CORRECTION: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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VIOLATION OF SECTION 6-101.11 Walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
water damaged ceiling above dishwasher
REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable wall and ceiling surfaces shall be provided. Provide nonabsorbent wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture.
|
May 24, 2008
|
89 |
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VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Utensil handle is contacted with salad in salad prep-top inserts.
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 4-601.11 Food-contact surfaces of cooking equipment and utensils are not kept free of encrusted grease deposits and other soil, specifically:
Soda dispenser holder is soiled.
REQUIRED CORRECTION: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Can opener is soiled.
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 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Under coffee filter had accumulation of coffee debris.
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.
|
Nov 3, 2008
|
94 |
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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:
Steam table inserts- brown gravy, chili and soup held between 109F - 126F.
Walk-in- roasted beefs, lunch meats and cooked rice held between 46F - 47F.
Prep-top insert and reach-in- raw beef patties and tuna 46F - 59F.
Half and half grade A in the bow at room temperature49F - 54F..(discarded )
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 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Steve re-adjust walk-in cooler unit at the time of inspection.
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 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Fan guard in walk-in by the door had lots of black dust build up.
Lots of black dust build up on the wall behind ice maker.
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:
Interior of a microwave at cookline is soiled.
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.
|
Jun 24, 2009
|
90 |
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VIOLATION OF SECTION 4-101.111 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Dishwasher machine had lots of food debris build up.
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.
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VIOLATION OF SECTION 6-101.11 Walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
Indoor walls and ceiling above dishwasher areas were damaged.
REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable wall and ceiling surfaces shall be provided. Provide nonabsorbent wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture.
|
Nov 3, 2009
|
98 |
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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:
Employee drinking coffee in cookline without proper drink container/cup.
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.
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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:
Cookline reach-in boiled eggs, whipping cream, and noodles held between 48F - 55F.
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 4-302.12 Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
Cookline reach-in and salad reach-in were missing thermometers.
REQUIRED CORRECTION: Food temperature measuring devices shall be provided and readily accessible for use. At a minimum, a metal-stemmed temperature measuring device with a range of 0-220 degrees F shall be provided to take internal food temperatures.
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VIOLATION OF SECTION 6-201.16 Wall and ceiling covering materials are not attached to be easily cleanable, specifically:
Ceiling above low temp dishwasher and other part of the building in the kitchen were damaged.
REQUIRED CORRECTION: Wall and ceiling covering materials shall be attached so that they are easily cleanable. Concrete blocks or bricks shall be sealed to provide a smooth, non-absorbent, easily cleanable surface.
|
Mar 16, 2010
|
88 |
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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:
Potato and navy bean soups stored in walk-in since 9/20 and 9/21 held between 47F - 48F.
Half and half held between 47F - 48F.
Salad cooler- ranch dressing and half & half held between 52F - 57F.
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 4-101.111 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Grill, fryer, and prep-top insert unit, steam table inserts, and stainless steel tables soiled with food and grease build up.
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.
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VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Electical cables, ceiling, and fan guard had lots of black dust build up.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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VIOLATION OF SECTION 6-101.11 Floors are not smooth, durable, easily cleanable, or nonabsorbent or are improperly carpeted, specifically:
Flooring under the grill, fryer, and food prep table and inserts.
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 6-101.11 Walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
Ceiling above dishwasher damaged.
REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable wall and ceiling surfaces shall be provided. Provide nonabsorbent wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture.
|
Sep 22, 2010
|
91 |
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VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Ice scoop's handle in contact with ice in ice box.
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 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Ice maker's door is missing.
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:
Interior of a Oster made microwave soiled.
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:
Missing tiles at dishwasher area.
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 6-201.11 Walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
Ceilings above dishwasher and hallway damaged.
REQUIRED CORRECTION: Walls, wall coverings and ceilings shall be designed, constructed and installed so they are smooth and easily cleanable.
|
Feb 17, 2011
|
94 |
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