Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Containers of food in the floor in the downstairs walk-in freezer.
REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
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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:
Front display cooler (for cream pastries / cakes) was turned off, temperature at 63-67F.
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 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
The exterior of the ice machine chute flap is 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 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:
The floor and area around equipment downstairs is very unclean.
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.
|
Dec 6, 2006
|
91 |
-
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:
1) Some employees drinking from open cups or cups with lids only (some with both lids and straws seen too).
2) Observed employee eat something in the kitchen then continue to work without washing their hands.
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 3-305.11 Food is not stored to prevent contamination, specifically:
Containers of food on the floor in the dounstairs walk-in freezer.
REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
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VIOLATION OF SECTION 3-403.11 *CRITICAL* Potentially hazardous food is improperly reheated for hot holding, specifically:
5 sheet pans of pre-cooked potatoes in warming cabinet found at 105 F 4 hours after taking out of the refrigerator. Soup found at 65F after 4 hours.
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).
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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) Iced baths with containers of meats, cheeses, eggs on the cookline holding foods at 47-55F. Ice machine broken, not enough ice available to fill up to the level of the food inside the containers.
2) Front white espresso refrigerator turned off, holding at 50-65F - 3 milks & 1 soy
3) The front black True reach-in, in service area near pass-thru, is holding at 43-45F
4) The walk-in cooler is holding food temperatures at 43-45F throughout
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 3-501.18 *CRITICAL* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
Slices of ham bagged and dated 5/14 in the prep and walk-in coolers.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food prepared in the establishment must be discarded if it has not been consumed within 7 calendar days if stored at 41°F (5°C) or less or is not properly date-marked.
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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:
1) The racks inside the cook 4-door reach in and the racks under the fans in the walk-in cooler are rusty & deteriorating.
2) The downstairs sanitize sink has 2 drain holes in the bottom that have been capped off in a way that allows approx. 1 of water to collect and become stagnent, and are not cleanable.
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 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Cutting boards deeply scored / stained.
REQUIRED CORRECTION: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
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VIOLATION OF SECTION 4-501.14 Warewashing machines, sinks used for warewashing, food preparation or wiping cloth laundering, or drainboards are not cleaned at an appropriate frequency, specifically:
1) The dishwasher upstairs has a large amount of residue build-up in the drain well.
2) The 3-compartment sink basins and drainboards are unclean; clean dishes drying on the drainboard.
REQUIRED CORRECTION: Warewashing machines and other sinks shall be cleaned before use, throughout the day as necessary to keep them clean and functional, and if used, at least every 24 hours.
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VIOLATION OF SECTION 5-205.15 The plumbing system is not maintained in good repair, specifically:
1) Water leaking under the upstairs dishwasher at the grease trap
2) Water leaking at the downstairs 3 compartment sink
REQUIRED CORRECTION: A plumbing system shall be maintained in good repair.
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VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
The light bulb inside the pastry case cooler is not shatter proof or covered.
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.
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VIOLATION OF SECTION 6-501.114 The establishment is not free of unnecessary items or litter, specifically:
Many unused items stored downstairs. Remove all items, food, and equipment that is not needed / used for this location.
REQUIRED CORRECTION: The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment.
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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:
The floor and areas around & under equipment downstairs is very unclean.
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.
|
May 23, 2007
|
77 |
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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:
Walk-in cooler still found holding foods at 44-45F throughout.
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.
|
Jun 8, 2007
|
95 |
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VIOLATION OF SECTION 3-501.14 *CRITICAL* Cooked potentially hazardous food is improperly cooled, specifically:
-In the upstairs walk-in, cooked lamb in sauce from 11/20 at 62F in the center (cooled overnight, 6 covered pan) -- discarded
-Downstairs, cooked custard (milk based) in covered tall 5-gallon bucket found at 50-60F in refrigerator, cooked this morning less than 4 hours ago -- uncovered, moved to freezer (advised to break down into 2 deep portions)
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 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-Walk-in cooler (upstairs) found holding food temperatures at 45-47F throughout.
-Front pastry display found holding food temperatures at 44-48F
-Downstairs 2-door refrigerator (sliding glass doors) found holding at 45-47F
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.
|
Nov 21, 2007
|
90 |
|
No violation noted during this evaluation.
|
Nov 28, 2007
|
100 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Desserts in the front display cooler found holding at 43-46F, unable to locate an air temperature thermometer inside -- reduce to hold food at 41F or below & have internal thermometer
-All foods checked on the right side of the 4-door reach-in (upstairs, at the cookline) were found holding at 44F (note items on the left side at 41F)
-Downstairs, the 2-door upright (facing the entry door, where mostly fruit is stored) is holding temperatures at 43-47F -- cream cheese moved
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 6-501.11 Physical facilities are not maintained in good repair, specifically:
-Broken flooring in the cook area; also need to patch any holes in walls, and replace broken paper towel dispenser in the prep area (upstairs)
-Replace the caulking at the side of the servers handwash sink where it is turning black
-Replace missing weather strip under the entry door downstairs
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Apr 30, 2008
|
94 |
|
No violation noted during this evaluation.
|
May 5, 2008
|
100 |
-
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:
Downstairs handsink blocked by mop bucket, as well as access to paper towels
Upstairs service paper towel dispenser not working
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.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The following items need repair: broken floor in kitchen & downstairs; gaps / holes in walls; replace black caulking around service area handsink; repair torn door gasket of service 2 door True reach-in
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Dec 16, 2008
|
96 |
-
VIOLATION OF SECTION 3-302.12 Working containers of food removed from their original packages are not identified, specifically:
Downstairs, no labels were on the large white plastic bulk containers where powdered foods are stored (flour, etc.)
Also spray bottle with clear liquid next to hot holding cabinet at the cookline needs to be labeled with contents
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.
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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:
1) 2 door prep cooler holding foods on top at 47-48F throughout; inside bottom reach-in (same unit) lunchmeat at 50-55F and goat cheese at 50F -- both discarded by PIC
2) Ice baths for perishable foods set on top of the counter with eggs, meats, and other perishable foods at 47-49F since ice level too low & food too full in containers -- PIC had cook add more ice so level of ice outside container is the same as the level of food inside the container *Re-ice throughout the day to maintain OR use open-top refrigeration -- must maintain 41F or below holding temperature
SERVICE AREA:
1) Small white under counter cooler with setting almost off, milk inside at 47-48F -- PIC turned temperature setting colder; will follow-up to ensure dropped to 41F
HALLWAY:
1) Glass 2 door upright cooler (between kitchen & restroom) holding at 55F throughout -- several containers of cheese discarded; moved frozen shrimp that was thawing (still < 36F)
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 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Several of the plastic cutting boards have deep groves / rough surfaces -- replace or resurface so smooth
REQUIRED CORRECTION: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Top inside of ice maker downstairs forming black residue -- clean & maintain (recommend interior detail cleaning top & bottom at least every 6 months)
-Top of dishwasher with residue
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 5-205.11 A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
Move the washer in the corner near the downstairs handwashing sink -- very small space available to squeeze through to get to the handsink, less than ADA requirements
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.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Broken flooring, holes / gaps in walls and ceiling, both upstairs & downstairs
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
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VIOLATION OF SECTION 6-501.114 The establishment is not free of unnecessary items or litter, specifically:
SEVERAL broken & unused refrigerators, equipment, items, etc. stored downstairs in bakery & some outside
REQUIRED CORRECTION: The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment.
|
Jun 5, 2009
|
85 |
|
No violation noted during this evaluation.
|
Jun 12, 2009
|
100 |
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VIOLATION OF SECTION 3-307.11 Food is not protected from miscellaneous sources of contamination, specifically:
Peeling paint on duct directly over pastry rolling machine (downstairs);
Pans with food on floor under shelf in walk-in
REQUIRED CORRECTION: Food shall be protected from contamination that results from a factor or source not identified in these rules.
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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 4-door reach-n cooler: air temp 46-48F & food 44-46F on left, 43-44F in middle, 42-43F on right;
Ice melted on cookline ice baths so some foods at 47-48F on top
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 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
Some foods with no date-marking; some with dates beyond 7 days (cooked pasta 12/3, cream cheese 12/8)
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 6-501.114 The establishment is not free of unnecessary items or litter, specifically:
Broken / unused equipment & items stored (downstairs & outside) that are unnecessary to the operation of this facility
REQUIRED CORRECTION: The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment.
|
Dec 18, 2009
|
91 |
|
No violation noted during this evaluation.
|
Jan 7, 2010
|
100 |
-
VIOLATION OF SECTION 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Colored cutting boards in the main kitchen scored / rough
REQUIRED CORRECTION: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Area between the flat cooktop and the oven (on cookline) is unclean (do not set pans of food in this space unless thoroughly cleaned daily...);
The electric conduit on the ceiling of the walk-in cooler has some dust;
The can opener area around the blade sticky / gooey
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
May 25, 2010
|
97 |
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VIOLATION OF SECTION 2-301.12 *CRITICAL* Food employees do not use the proper cleaning procedure for washing their hands, specifically:
Observed cook scoop food from cooler with bare hands and then wipe on apron to clean
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees shall clean their hands by using a cleaning procedure of approximately 20 seconds that includes vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms for at least 10 to 15 seconds, followed by a thorough rinsing under clean, running water.
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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-door cooler with jams & butter found at 50-52F
-Far right prep cooler found at 44-50F
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 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Handles of coolers throughout kitchen found sticky
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
Sep 29, 2010
|
89 |
|
No violation noted during this evaluation.
|
Oct 6, 2010
|
100 |
-
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
A pan of shrimp on the walk-in cooler floor; a few boxes / containers on the floor in the walk-in freezer
REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
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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:
Pan of fully cooked chicken breasts and pan of partially cooked (still soft) bacon out at room temperature by the grill during rush to reheat to order, no temperature control/holding equipment or time policy in place; PIC stated items had been cooked approx 1-2 hours prior
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.
|
Mar 10, 2011
|
93 |
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