Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Eggs found holding in the warmer at 125-129F.
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.
|
Jan 8, 2007
|
95 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
The silver buffet warmer is holding foods below 140F, specifically: sausage patties at 124-130F and eggs at 133-134F.
Discarding at the end of breakfast service (less than 4 hours)
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.
|
Aug 22, 2007
|
95 |
|
No violation noted during this evaluation.
|
Sep 26, 2007
|
100 |
-
VIOLATION OF SECTION 4-302.14 A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
Unable to locate chlorine test strips - use to check dishwasher (50-100 ppm) and sanitizer for towels (100-200 ppm)
REQUIRED CORRECTION: A test kit or other device that accurately measures the concentration in ppm (mg/l) of sanitizer shall be provided.
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Storage cupboards in the kitchen have some areas where finish is peeling, some where damaged and now absorbant and no longer easily cleanable, and some handles with rough surfaces inside where hands contact (no longer smooth)
**Repair / replace kitchen storage cupboards
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Feb 13, 2008
|
98 |
|
No violation noted during this evaluation.
|
Oct 10, 2008
|
100 |
-
VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
The recessed lighting (2 fixtures) above the food prep counter in the kitchen have bare compact fluorescent bulbs
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.
|
Apr 17, 2009
|
99 |
|
No violation noted during this evaluation.
|
Sep 24, 2009
|
100 |
-
VIOLATION OF SECTION 3-501.15 Incorrect methods are used to cool potentially hazardous foods, specifically:
2 bags of eggs that had been heated in the microwave but the being saved for use tomorrow:
-1 whole unopened bag in refrigerator approx 1 hour at 104F + (set on top of cold bags, also warming up)
-1 half-used bag on counter approx 1 hour at 119F, planned to put in refrigerator when feels cooler
REQUIRED CORRECTION: Potentially hazardous food shall be cooled by: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in an ice water bath; 5) using or arranging containers to facilitate heat transfer; 6) adding ice as an ingredient; 7) other effective methods. Food shall be arranged to provide maximum heat transfer and loosely covered or uncovered.
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Cupboards and countertops, especially around the dishwashing sinks, are water-damaged / deteriorating. Grout between counter and wall backsplash missing in some areas
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Mar 25, 2010
|
97 |
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
No detectable sanitizer in towel bucket. Soap also was added to bucket
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 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Chemical dishwasher not dispensing chlorine sanitizer in final rinse
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.
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Cupboards and countertops around sinks are water damaged / deteriorating; grout between counter and wall backsplash is missing in some areas
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Aug 18, 2010
|
93 |
-
VIOLATION OF SECTION 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Dishwasher still not dispensing chlorine in final rinse; Operator stated it had been repaired but stopped working 2 days prior. Do not use dishwasher until it is dispensing 50-200ppm 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.
|
Sep 1, 2010
|
96 |
|
No violation noted during this evaluation.
|
Sep 8, 2010
|
100 |
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Towel sanitizer too strong above 200ppm chlorine; unable to find test strips in kitchen
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 6-501.11 Physical facilities are not maintained in good repair, specifically:
Kitchen flooring is badly torn and pulling up, creating a tripping hazard and an area for water & debris to be trapped underneath
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
May 24, 2011
|
98 |
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