Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
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 drinks stored at the food prep sink / back areas must have both a lid and straw (or handle). All but one have only a lid or only a straw (or neither).
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.
-
VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
-The white wire shelves inside the left 2 door upright cooler have white mold build-up.
-The orange washer is required to be washed, rinsed, and sanitized every 24 hours when used.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
-
VIOLATION OF SECTION 5-203.14 *CRITICAL* An air gap or approved backflow prevention device is not installed, specifically:
At the mop sink, a splitter has been installed with a shut-off swithch for the hose, so water is left on. When left on, the water pressure locks the backflow device on the faucet in the open position and it cannot work in the event of back pressure / backflow.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. An approved air gap or appropriate backflow prevention device shall be provided to preclude backflow of a contaminant into the water supply system.
-
VIOLATION OF SECTION 5-205.11 A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
The paper towel dispenser at the front handsink was jammed on arrival; still jammed at the end of the inspection.
REQUIRED CORRECTION: Handwashing facilities shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
-
VIOLATION OF SECTION 6-501.15 *CRITICAL* Food preparation, handwashing, or warewashing facilities are used to dispose of mop water or to clean maintenance tools, specifically:
The Victory produce wash dispenser is hung and used at the mop sink, where mops are cleaned and other chemicals are dispensed.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food preparation sinks, handwashing lavatories, or warewashing equipment may not be used for cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water or similar liquid wastes.
|
Mar 5, 2007
|
87 |
-
VIOLATION OF SECTION 7-201.11 *CRITICAL* Poisonous or toxic materials are not properly separated or located, specifically:
Victory produce wash located at the mop sink
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by spacing or partitioning. Poisonous or toxic materials shall be located in an area that is not above food, equipment, utensils, linens or single-service or single-use articles.
|
Apr 9, 2007
|
95 |
|
No violation noted during this evaluation.
|
Apr 19, 2007
|
100 |
|
No violation noted during this evaluation.
|
Jul 18, 2007
|
100 |
|
No violation noted during this evaluation.
|
Jan 15, 2008
|
100 |
-
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 refrigerator door gasket is damaged
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.
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Some damaged / missing floor covering / tiles
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Jul 7, 2008
|
98 |
-
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Knife used to trim wheat grass stored in sanitizer in between uses
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.
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Some damaged missing floor tiles, wall covering damaged
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Jan 26, 2009
|
97 |
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Wall damage to the left of the handwash sink (from water)
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Sep 3, 2009
|
98 |
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Some wall damage near front handsink
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
-
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:
Floor soiled inside walk-in freezer under racks
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.
|
Jan 4, 2010
|
98 |
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Sanitizer bucket found with 10 ppm chlorine (too low)
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.
|
Jul 7, 2010
|
99 |
-
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:
Some of the plastic jugs with lids screwed on the shelf under the juice dispensers were wet inside (unable to air dry with lids on & spouts closed)
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.
|
Feb 24, 2011
|
99 |
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