Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
|
No violation noted during this evaluation.
|
Apr 23, 2007
|
100 |
-
VIOLATION OF SECTION 7-202.12 *CRITICAL* Poisonous or toxic materials are improperly used or applied, specifically:
Raid ant spray in facility.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Poisonous or toxic materials shall be used according to label directions and applicable laws. Poisonous or toxic materials shall be applied so that a hazard to employees or other persons is not constituted and so that contamination of food or other items will not result.
|
Sep 24, 2007
|
95 |
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
wiping cloth solution too weak at wait station
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 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
fish batter at 47 F. fish in drawers at 43 F
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.
-
VIOLATION OF SECTION 7-204.11 *CRITICAL* Chemical sanitizers are not approved, specifically:
sanitizing cloth solution too strong in back
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 16, 2008
|
89 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
mayo & 1000 island @ 49 F (not iced as usual) iced at inspection
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.
-
VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
butt end of corned beef not dated ( opened yesterday)
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.
-
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:
thermometer in prep fridge broken
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.
|
Aug 21, 2008
|
94 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Raw fish in drawer holding between 43F - 45F.
Temporary solution is to put in on top of fish.
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.
|
Feb 24, 2009
|
90 |
-
VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Interior of ice maker filter and parts had build up of mold like substance.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
Sep 9, 2009
|
99 |
-
VIOLATION OF SECTION 3-302.12 Working containers of food removed from their original packages are not identified, specifically:
Bulk food container must be labeled with common name.
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.
-
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 microwave had some food debris build up.
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.
-
VIOLATION OF SECTION 6-501.19 Toilet rooms are not kept closed, specifically:
Unisex restroom door has to have a self-closing mechanism.
REQUIRED CORRECTION: Toilet room doors shall be kept closed except during cleaning and maintenance operations.
|
Mar 17, 2010
|
95 |
-
VIOLATION OF SECTION 7-204.11 *CRITICAL* Chemical sanitizers are not approved, specifically:
Sanitize bucket under the counter at the bar is very strong above 200ppm chlorine residual.
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.
|
Oct 1, 2010
|
95 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
At cookline reach-in raw burger patties holding at 52F and butter at 65F. Operator stated that he just putting these food item in the cooler prior inspection.
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.
|
May 10, 2011
|
95 |
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