Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 3-306.11 Food on display is not protected from contamination, specifically:
Trays of unwrapped baked goods (cookies, cake) are out on the counter, not under sneeze guards.
REQUIRED CORRECTION: Food on display shall be protected from contamination by the use of: 1) packaging; 2) counter, service line, or salad bar food guards; 3) display cases; or 4) other effective means.
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VIOLATION OF SECTION 7-201.11 Poisonous or toxic materials are not properly separated to prevent contamination, specifically:
Spray bottles of windex & stainless steel cleaner are on the shelf above the food prep table. Sealed containers of soaps and powder cleaner are on the shelf above the sanitize and drying area for clean dishes.
REQUIRED CORRECTION: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens or single-service or single-use articles by spacing or partitioning.
|
Mar 29, 2007
|
96 |
-
VIOLATION OF SECTION 3-306.11 Food on display is not protected from contamination, specifically:
Open plates of pastries, cookies on counter & inside one refrigerated case; Unwrapped self-service loaves of bread in baskets in customer area.
REQUIRED CORRECTION: Food on display shall be protected from contamination by the use of: 1) packaging; 2) counter, service line, or salad bar food guards; 3) display cases; or 4) other effective means.
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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:
(1)All four open front refrigeration cases (in customer service area) are holding foods at 47-50F
(2) Soup left on burner (turned off) for unknown time at 75F -- discarded
(3) Sandwich in bottom drawer (2 door drawer unite in hot food service area) at 43F
(4) Cream cheese left out on counter, found at 72F -- discard
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 3-501.19 *CRITICAL* Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
**Customer self-service pitchers of milk & cream for coffee fount at 47F & 58F; employees stated that they are rotated when this area is cleaned, but no scheduled times, timer, time marking, or other policy in place to ensure the time has been less than 4 hours. Also, washing, rinsing and sanitizing the pitchers are required at least every 4 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 4-603.17 *CRITICAL* Returnable beverage containers returned for refilling are not cleaned and refilled properly, specifically:
Employee stirred milk into a re-usable / personal cup with the stirring spoon used for drinks; the spoon was then rinsed (only) in the handsink and dipped in towel sanitizer (unclean).
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Returned empty containers intended for cleaning and refilling with food shall be cleaned and refilled in a regulated food processing plant. Food-specific containers for beverages may be refilled at a food establishment if: 1) the beverages are limited to non-potentially hazardous foods; 2) the design of the container allows for effective cleaning at home or in the food establishment; 3) facilities for rinsing with fresh hot water under pressure are available as part of the dispensing system; 4) a consumer-owned container is refilled for sale or service only to the same consumer; 5) the container is refilled by an employee of the food establishment or the owner of the container if the beverage system includes a contamination-free transfer process.
|
Oct 16, 2007
|
89 |
|
No violation noted during this evaluation.
|
Nov 6, 2007
|
100 |
-
VIOLATION OF SECTION 3-306.11 Food on display is not protected from contamination, specifically:
Plates of unwrapped pastries, bread set out with no protection from customer contamination.
REQUIRED CORRECTION: Food on display shall be protected from contamination by the use of: 1) packaging; 2) counter, service line, or salad bar food guards; 3) display cases; or 4) other effective means.
|
Apr 1, 2008
|
96 |
-
VIOLATION OF SECTION 3-403.11 *CRITICAL* Potentially hazardous food is improperly reheated for hot holding, specifically:
-Split pea soup at 10am at 105F in center (exterior 175F); stirred - ok
-Breakfast burritos at 67-69F -- 4 that were set out approx 1 hour prior returned to refrigerator & others discarding by PIC
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).
|
Dec 17, 2008
|
95 |
-
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 surface of the rice cooker lid with food residue; also, schedule ice machine interior cleaning soon
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 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Rice bowls & lids (izzy bottles, kettle bags) too close to the back area handsink, and espresso cups stacked too close to handsink -- exposed to splash contamination
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.
|
Jun 12, 2009
|
97 |
-
VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Interior of ice maker with residue / build-up
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
Dec 15, 2009
|
99 |
-
VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
Missing bulb covers over light fixtures.
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.
|
Apr 21, 2010
|
99 |
|
No violation noted during this evaluation.
|
Sep 24, 2010
|
100 |
|
No violation noted during this evaluation.
|
Apr 20, 2011
|
100 |
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