Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
the top of the flange for the ice machine door has a build-up of mildew-like material (inside of machine clean though). Also, the floor of the walk-in refrigerator needs cleaning.
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 6-301.14 A handwashing sign is not posted at all handwashing sinks used by food employees, specifically:
The hand wash sink in the bar does not have the required sign.
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.
|
Feb 15, 2007
|
97 |
-
VIOLATION OF SECTION 3-302.12 Working containers of food removed from their original packages are not identified, specifically:
The bulk rice and flour containers are not labeled.
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 3-304.12 In-use dispensing utensils are not properly stored, specifically:
A pot without a handle is being used as a scoop in the bulk rice container.
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.
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VIOLATION OF SECTION 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
The sanitizing rinse for the dishwashing machine did not have enough chlorine.
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 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
The can opener tip has an accumulation of food residue. Also, the hood above the fryer has a grease build-up.
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.
-
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 floor/wall juncture to the right of the walk-in refrigerator is damaged.
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.
|
Aug 27, 2007
|
91 |
|
No violation noted during this evaluation.
|
Aug 30, 2007
|
100 |
-
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Metal pot inside of bulk rice container without a handle.
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 3-304.14 Wiping cloths are not properly used or stored, specifically:
The water in the wiping cloth pail in the kitchen is not clean--needs changing.
Saw a wiping cloth on the counter in the kitchen.
The sanitizer solution in the pail near the ice machine is too weak (<50 p.p.m. chlorine).
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 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
The flange behind the lid on the ice machine needs cleaning (the inside of the bin is clean however).
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
Feb 22, 2008
|
97 |
|
No violation noted during this evaluation.
|
Sep 25, 2008
|
100 |
|
No violation noted during this evaluation.
|
Apr 1, 2009
|
100 |
|
No violation noted during this evaluation.
|
Sep 23, 2009
|
100 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Black beans in walk-in refrigerator at 44F, pan of shredded beef at 52F. Interior of walk-in at 44F (had been open a lot).
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.
|
Sep 25, 2009
|
95 |
|
No violation noted during this evaluation.
|
Oct 16, 2009
|
100 |
-
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
There is a metal pot without a handle in the bulk rice container.
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.
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VIOLATION OF SECTION 3-304.15 Gloves are used improperly, specifically:
There is a box of latex gloves above the handwashing sink near the dishwashing machine.
REQUIRED CORRECTION: Single-use gloves shall be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation. Cloth gloves must not be used in direct contact with food, unless the food is subsequently cooked. Latex gloves are prohibited in food service establishments, effective March 1, 2003.
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VIOLATION OF SECTION 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
The top of the ice maker opening beneath the lid has a dust accumulation (the inside of the bin appeared clean however).
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.
|
Apr 21, 2010
|
95 |
-
VIOLATION OF SECTION 3-304.15 Gloves are used improperly, specifically:
There is a box of latex gloves above the handwashing sink in the dishwashing room.
REQUIRED CORRECTION: Single-use gloves shall be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation. Cloth gloves must not be used in direct contact with food, unless the food is subsequently cooked. Latex gloves are prohibited in food service establishments, effective March 1, 2003.
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VIOLATION OF SECTION 5-205.15 The plumbing system is not maintained in good repair, specifically:
The mop sink drain is clogged.
REQUIRED CORRECTION: A plumbing system shall be maintained in good repair.
-
VIOLATION OF SECTION 7-204.11 *CRITICAL* Chemical sanitizers are not approved, specifically:
The chlorine concentration in 2 of the wiping cloth pails (near ice machine and at the waitstation) was too strong (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.
|
Nov 5, 2010
|
90 |
-
VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
There was a box of raw chicken on a shelf directly above a box of green peppers in the walk-in refrigerator.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
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VIOLATION OF SECTION 3-302.12 Working containers of food removed from their original packages are not identified, specifically:
A large plastic container of flour did not have a label on it.
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 3-304.15 Gloves are used improperly, specifically:
There is a box of latex gloves near the handwashing sink in the kitchen.
REQUIRED CORRECTION: Single-use gloves shall be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation. Cloth gloves must not be used in direct contact with food, unless the food is subsequently cooked. Latex gloves are prohibited in food service establishments, effective March 1, 2003.
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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:
Sour cream (in top of chefs prep cooler) 47°F, ground beef patties (inside chefs prep cooler) 46°F, chicken (inside chefs prep cooler) 45°F, interior air temperature of cooler 45°F. Had been open a lot during lunch (2-3 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.
|
May 18, 2011
|
86 |
|
No violation noted during this evaluation.
|
Jun 3, 2011
|
100 |
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