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:
The chlorine solution in the quart spray bottle at the front counter is too strong for use on food contact surfaces or utensils (>200 p.p.m.).
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 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 coving at the floor/wall juncture is missing throughout the kitchen.
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 6-301.14 A handwashing sign is not posted at all handwashing sinks used by food employees, specifically:
There are no reminder signs near the sinks in the restrooms (appears rooms just painted) and the one at the front counter.
REQUIRED CORRECTION: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing lavatories used by food employees and shall be clearly visible to food employees.
|
Mar 21, 2007
|
96 |
-
VIOLATION OF SECTION 3-602.11 Food packaged in the establishment or bulk foods are not properly labeled, specifically:
Bulk corn container not labeled.
REQUIRED CORRECTION: Bulk food and food packaged in a food establishment shall be properly labeled.
-
VIOLATION OF SECTION 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Chlorine concentration in a quart spray bottle exceeded 200 p.p.m.--too strong for food contact utensils and food preparation surfaces.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
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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:
Coving missing in kitchen.
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.
|
Sep 20, 2007
|
94 |
-
VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
The fan guards in the walk-in refrigerator have an accumulation of dust.
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 7-101.11 *CRITICAL* Containers of poisonous or toxic materials or personal care items are not properly labeled, specifically:
The one-quart spray bottle had a chlorine concentration way above 200 p.p.m. which is too strong for food contact surfaces and equipment. Also it was not labeled.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
|
Feb 26, 2008
|
94 |
|
No violation noted during this evaluation.
|
Sep 25, 2008
|
100 |
|
No violation noted during this evaluation.
|
Mar 24, 2009
|
100 |
-
VIOLATION OF SECTION 3-301.11 Food employees do not minimize contact with exposed foods, specifically:
There is a bowl without a handle in the large flour bag.
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 3-304.14 Wiping cloths are not properly used or stored, specifically:
A 1-quart spray bottle did not have enough chlorine (for use as a sanitizer) but was labeled as "bleach water".
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 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 coving needs to be replaced to the left of the walk-in refrigerator door to cover a gap between the sheetrock and floor.
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.
|
Sep 25, 2009
|
96 |
-
VIOLATION OF SECTION 7-204.11 *CRITICAL* Chemical sanitizers are not approved, specifically:
Chlorine concentration too strong for food contact surfaces.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010.
|
Mar 12, 2010
|
95 |
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Pint spray bottles labeled as bleach water had a very high chlorine concentration (>200 p.p.m.). Note: 1/8 teaspoon of bleach in a pint of water yields about 50-100 p.p.m. chlorine solution.
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 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Cheese (in top of the 1-door prep cooler) 49°F; ground beef (inside of 1-door unit) 50°F; interior air 47°F. Other refrigerators 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 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
The reach-in door handle (oven-side, closest to front counter) does not latch properly.
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.
|
Oct 1, 2010
|
93 |
|
No violation noted during this evaluation.
|
Oct 14, 2010
|
100 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
The inside air temperature of the walk-in refrigerator was at 46°F (the latch on the reach-in door closest to the front counter is not working properly--it pops open whenever another door is closed and lets warm air in.
Chicken inside of unit was at 44-45°F; 3-bean salad was at 43-44°F.
Other refrigerators 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 7-204.11 *CRITICAL* Chemical sanitizers are not approved, specifically:
The chlorine concentration in the spray bottle at the pizza prep refrigerator exceeded 200 p.p.m.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010.
|
Mar 3, 2011
|
90 |
|
No violation noted during this evaluation.
|
Mar 10, 2011
|
100 |
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