Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Wiping cloth pail had inadequate amount of sanitizer.
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 4-101.111 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Cardboard on some of the lower shelves in the kitchen.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
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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:
Walk-in refrigerator had no thermometer inside.
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.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Observed food residue on floor of walk-in refrigerator (under the shelves) and in the door channel of the glass-door refrigerator.
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:
Saw pots and pans in the rear hand washing sink.
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.
|
Feb 12, 2007
|
94 |
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VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
The handle for the scoop in the rice bin is missing.
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 3-304.14 Wiping cloths are not properly used or stored, specifically:
Wiping cloth pail did not have enough sanitizer, water was cloudy.
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 3-305.11 Food is not stored to prevent contamination, specifically:
Saw a plastic bag of carrots on the floor of the walk-in refrigerator.
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 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Observed accumulation of food debris on the floor of the walk-in refrigerator and in the sliding door channel of the glass front refrigerator.
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 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
The nozzles for the soda dispenser have build-up of syrup. Also, the metal tray beneath the plates and dishes needs cleaning.
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.
|
Aug 6, 2007
|
92 |
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VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Saw bag of carrots on floor of walk-in refrigerator.
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 3-501.13 Potentially hazardous food is improperly thawed, specifically:
Raw frozen chicken thawing on counter (less than 2 hours).
REQUIRED CORRECTION: Potentially hazardous foods shall not be thawed at room temperature. Food may be thawed by one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F (5°C) or less; 2) completely submerged under running water at a temperature of 70°F (21°C) or below, with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or for a period of time that does not allow raw animal food to be above 41°F (5°C) for more than four hours; 3) in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire, uninterrupted cooking process takes place in the microwave oven; or 4) as part of the conventional cooking process.
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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:
Some of the wire racks in the walk-in refrigerator have a build-up of food residue. Also, the soda dispenser nozzles have an accumulation of syrup.
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.
|
Jan 31, 2008
|
92 |
|
No violation noted during this evaluation.
|
Sep 4, 2008
|
100 |
|
No violation noted during this evaluation.
|
Feb 24, 2009
|
100 |
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VIOLATION OF SECTION 4-101.111 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
There is soiled cardboard on the shelves below the steel tables.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
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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 is some mildew-like film inside of the ice making machine under the door hinge. Also, there is some food residue on the wire racks in the walk-in refrigerator and also in the door channel for the glass-door 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.
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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:
There is an accumulation of debris between the crate and the large walk-in refrigerator.
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.
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VIOLATION OF SECTION 7-202.11 Unnecessary poisonous or toxic materials are on the premises, specifically:
There is a can of "Hot Shot" insect spray on the floor next to the large freezer.
REQUIRED CORRECTION: Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for cleaning and insect and rodent control, shall be allowed in a food establishment.
|
Sep 25, 2009
|
95 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Inside air temperature of glass-door refrigerator @ 53-55F; liquid inside baby corn container 52-53F.
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 4-204.112 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 thermometers in the refrigerators may need to be replaced--appear to be inaccurate.
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.
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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 floor of the walk-in refrigerator has some accumulation of food particles.
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.
|
Mar 10, 2010
|
90 |
|
No violation noted during this evaluation.
|
Mar 30, 2010
|
100 |
-
VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
There was a plastic container of raw meet on a shelf directly above a 5-gallon pail with broccoli inside of 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 3-305.11 Food is not stored to prevent contamination, specifically:
There is a half-full bag of potatoes on the floor between the back door and the walk-in refrigerator.
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 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
The handle for the flour scoop in the 5-gallon pail is covered with flour.
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.
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VIOLATION OF SECTION 6-201.11 Walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
The base of the wall between the back door and the mop sink is damaged.
REQUIRED CORRECTION: Walls, wall coverings and ceilings shall be designed, constructed and installed so they are smooth and easily cleanable.
|
Sep 29, 2010
|
91 |
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
The chlorine concentration in the wiping cloth pails was slightly too strong (just 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.
-
VIOLATION OF SECTION 4-101.111 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
There is cardboard on some of the shelves beneath the tables.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
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VIOLATION OF SECTION 6-101.11 Walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
The base of the wall between the mop sink and the back door is damaged.
REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable wall and ceiling surfaces shall be provided. Provide nonabsorbent wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture.
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VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
There was a wet mop in the service sink.
REQUIRED CORRECTION: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
|
Mar 24, 2011
|
96 |
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