Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 6-301.14 A handwashing sign is not posted at all handwashing sinks used by food employees, specifically:
Front hand-washing sink lacks sign that reminds food handlers to wash hands.
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.
-
VIOLATION OF SECTION 7-204.11 *CRITICAL* Chemical sanitizers are not approved, specifically:
Chlorine in wiping cloth solution at chefs line measured over 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 2, 2007
|
93 |
-
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 for the front walk-in cooler has gaps in the gasket.
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 6-501.19 Toilet rooms are not kept closed, specifically:
The employee restroom door does not have a self-closing spring or hinge.
REQUIRED CORRECTION: Toilet room doors shall be kept closed except during cleaning and maintenance operations.
|
Oct 2, 2007
|
97 |
-
VIOLATION OF SECTION 3-307.11 Food is not protected from miscellaneous sources of contamination, specifically:
Observed an open ice bucket and ice-filled water glasses in front of dusty fan guards in the walk-in refrigerator.
REQUIRED CORRECTION: Food shall be protected from contamination that results from a factor or source not identified in these rules.
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Sliced ham on the sandwich prep cooler was stacked above the rim--meat was 48°F in the upper portion (40°F in the middle).
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 4-602.12 Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
The inside ceiling of the microwave oven (in the rear room) is soiled.
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 5-205.11 *CRITICAL* A handwashing facility is not accessible for employee use at all times, specifically:
The kitchen handwashing sink had a 5-gallon pail of salad dressing in it.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing facilities shall be accessible at all times for employee use.
|
Mar 25, 2008
|
87 |
|
No violation noted during this evaluation.
|
Dec 5, 2008
|
100 |
-
VIOLATION OF SECTION 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Wet cloth towel on bottom inside of the small Superior refrigerator.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
|
Jun 24, 2009
|
98 |
-
VIOLATION OF SECTION 4-202.11 Multiuse food-contact surfaces are not properly constructed or accessible for cleaning, specifically:
The metal shelf unit in the rear walk-in refrigerator is rusty.
REQUIRED CORRECTION: Multiuse food-contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, pits and other imperfections and accessible for cleaning or inspection.
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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:
The small 1-door refrigerator in the cooking area did not have a thermometer.
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.
|
Dec 17, 2009
|
97 |
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
The chlorine concentration in the wiping cloth pail is slightly too strong (over 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.
|
Jun 18, 2010
|
99 |
|
No violation noted during this evaluation.
|
Dec 9, 2010
|
100 |
|
No violation noted during this evaluation.
|
Jun 7, 2011
|
100 |
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