Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Fountain soda nozzles in the kitchen - sticky, black residue starting to form inside.
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 6-202.13 Insect control devices used to electrocute insects are not designed, installed or located properly, specifically:
Fly strips in the bakery are directly above the prep counter / dry good storage.
REQUIRED CORRECTION: Insect control devices used to electrocute insects shall be designed to retain the insect within the device. Insect control devices shall not be located over food preparation areas or in areas where insect fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
|
Nov 28, 2006
|
96 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
The open-top portion of the cook-line cooler (left side) found holding eggs and a few other perishable foods at 50-52F; inserts with meats, tuna & egg salad were found at 46-56F in the center section (while eggs & cheese at the far right side were ok at 39F).
**On the cookline, only the top sections were above 41F. Foods inside the bottom sections were holding below 40F.
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 7, 2007
|
95 |
|
No violation noted during this evaluation.
|
Jun 21, 2007
|
100 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Foods stored in the top and bottom reach-in portions of the left side cookline prep cooler holding at 44-47F (probe temperature)
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.
|
Dec 20, 2007
|
90 |
|
No violation noted during this evaluation.
|
Jan 9, 2008
|
100 |
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The floor has broken and missing tiles in several areas throughout the kitchen (and dishwashing station)
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Jun 19, 2008
|
99 |
-
VIOLATION OF SECTION 3-304.15 Gloves are used improperly, specifically:
Natural latex gloves in 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.
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-Sandwich / salad prep (by ice cream) holding foods at 44F-50F (temperatures increasing from right to left) **Watch this unit closely & check temperatures daily; older unit, and has had similar problem before
-Main service station 1 door "Utility" upright cooler holding at 44-47F
-Bar reach-in cooler where dairy stored holding at 44F
-Snack station coffee service set out using a white freezable insert to keep half & half cold --- carton too tall, so top portion found at 58F
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 4-501.11 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 bottom of the walk-in freezer door is not sealing shut properly, with ice build-up on the exterior
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 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Dust on wire storage shelves by steamer & dairy walk-in, where cutting board stored
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
-There are broken or missing floor tiles throughout the kitchen
-Areas where wall is damaged, as seen by the meat walk-in
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Oct 14, 2008
|
89 |
|
No violation noted during this evaluation.
|
Oct 24, 2008
|
100 |
-
VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Soda dispenser nozzles sticky, with black residue on the inside white pieces
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
-
VIOLATION OF SECTION 5-501.113 Receptacles for refuse, recyclables and returnables are not kept covered when required, specifically:
2 dumpster lids left open
REQUIRED CORRECTION: Receptacles and waste handling units for refuse, recyclables and returnables shall be kept covered inside of the establishment if they contain food residue and are not in continuous use or after they are filled. Receptacles and waste handling units that are outside of the establishment shall be covered with tight-fitting lids at all times.
|
Jun 17, 2009
|
97 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
2 door Traulsen upright with food inside holding 46-47F
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.
-
VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Some storage shelves, fans, and external surfaces of equipment dusty;
Cart for bakery mixer unclean;
back side of bakery Hobart refrigerator door handle unclean
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
-
VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
Light covers missing throughout kitchen and dishwashing areas;
1 wall light over baking area with bare bulb
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.
|
Dec 18, 2009
|
93 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Melons (cut) in right prep cooler inserts on line holding at 49-50F;
Salad dressing cooler holding at 50F;
2 door Traulsen holding at 49-51F;
1 door Hobart bakery cooler holding at 50-52F;
garlic butter on counter at 65F
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 4-501.111 *CRITICAL* The manual warewashing temperature for hot water sanitization by immersion is not 171°F (77°F), specifically:
Kitchen dishwasher only reaching 157F (sanitizing cycle, measured internally at dishrack) after 10-15 runs
REQUIRED CORRECTION: CORRECT IMMEDIATELY. If immersion in hot water is used for sanitizing in a manual operation, the temperature shall be maintained at 171°F (77°C) or above.
-
VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
Still missing light cover in bakery area and in auxiliary storage closet
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.
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Some areas of floors, walls, ceilings are not in good repair
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
May 12, 2010
|
83 |
|
No violation noted during this evaluation.
|
May 25, 2010
|
100 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
2 inserts over-filled on sandwich prep cooler top: eggs 49F and ham 45-46F where above the rim
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 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
Bar half&half open, not dated when opened (carton date 11/24); turkey casserole not dated
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.
-
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:
Sliced beef (deli) in 2-door Traulsen dated 11/19 (over 7 days)
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 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 behind the racks in the produce/dairy walk-in is wet and has food spills, appears to be mold-like growth
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 1, 2010
|
94 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Bottom drawer of the cookline cooler across from the fryers had raw beef on the left side at 44F and raw chicken on the right side at 49-50F (note middle drawer 42F & top drawer 41F, & melon on top 43F);
The left side of the sandwich prep cooler is holding below/inside at 45F (right in front of the left fan) and at 46-47F on top (potato & tuna salad, lunchmeat, cottage cheese); note right side holding 41-43F
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 4-703.11 *CRITICAL* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
Kitchen dishwasher with internal final rinse temperature at 150F (measure on the dishrack with thermocouple dishwasher attachment, ran 3 times); noted temperature gauge reading 182F and pressure gauge during final rinse reading below 10psi (low?)
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment and utensils shall be sanitized after cleaning using one the following methods: 1) immersion for at least 30 seconds in hot water maintained as specified in rule; 2) using mechanical hot water operations that achieve a utensil surface temperature of 160°F (71°C); or 3) using an approved chemical sanitizer in manual or mechanical operations for 10 seconds for chlorine and 30 seconds for all other chemical sanitizer or an exposure time used in relation with a combination of temperature, concentration and pH.
|
Jun 23, 2011
|
91 |
|
No violation noted during this evaluation.
|
Jul 5, 2011
|
100 |
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