Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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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:
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 4-302.12 Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
REQUIRED CORRECTION: Food temperature measuring devices shall be provided and readily accessible for use. At a minimum, a metal-stemmed temperature measuring device with a range of 0-220 degrees F shall be provided to take internal food temperatures.
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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:
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.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
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:
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 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
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VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
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.
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Nov 27, 2006
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87 |
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
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 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
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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Apr 27, 2007
|
98 |
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VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
KNIFE STORED IN UNCLEAN CARDBOARD
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 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
MAC SALAD AND POTATO SALAD 47F 50F
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 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
METAL SHAVINGS NOTED ON CAN OPENER
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 5-202.13 *CRITICAL* An air gap is not provided between the water supply inlet and the flood level rim of the plumbing fixture or equipment, specifically:
MIDDLE SINK OF 3 COMPARTMENT SINK USED FOR CLEANING PRODUCE IS DIRECTLY PLUMBED
REQUIRED CORRECTION: CORRECT IMMEDIATELY. An air gap between the water supply inlet and the flood rim level of the plumbing fixture, equipment or nonfood equipment shall be twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm).
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Oct 29, 2007
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88 |
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VIOLATION OF SECTION 4-501.14 Warewashing machines, sinks used for warewashing, food preparation or wiping cloth laundering, or drainboards are not cleaned at an appropriate frequency, specifically:
INTERIOR OF DISH MACHINE IS SOILED
REQUIRED CORRECTION: Warewashing machines and other sinks shall be cleaned before use, throughout the day as necessary to keep them clean and functional, and if used, at least every 24 hours.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
CAN OPENER SOILED AND HOLDER SOILED
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:
INTERIOR OF ICE MACHINE IS UNCLEAN
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 6-501.11 Physical facilities are not maintained in good repair, specifically:
WALL COVERING DAMAGED COVE BASE MISSING NEAR DISH MACHINE
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Mar 31, 2008
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93 |
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
QUAT SOLUTION AT 0 PPM QUATINARY AMMONIA
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 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
MAKE LINE CHICKEN AND PORK AT 47 F
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 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
WIRE RACKS IN THE WALK IN ARE UNCLEAN
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 5-501.113 Receptacles for refuse, recyclables and returnables are not kept covered when required, specifically:
DUMPSTER LID IS UP
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.
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VIOLATION OF SECTION 6-402.11 Toilet rooms are not conveniently located and accessible to employees during all hours of operation, specifically:
HANDWASH SIGNS ABSENT IN BOTH RESTROOMS
REQUIRED CORRECTION: Toilet rooms shall be conveniently located and accessible to employees during all hours of operation.
|
Nov 17, 2008
|
89 |
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VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
KEEP SCOOPS FOR PIZZA TOPINGS OUT OF CONTACT WITH THE PRODUCT
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 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
REFRIG RACKS IN THE WALKIN ARE DUSTY
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 5-501.113 Receptacles for refuse, recyclables and returnables are not kept covered when required, specifically:
DUMPSTER LID IS 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.
|
Feb 5, 2009
|
93 |
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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:
POTATO SALAD AT 42.9
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 4-101.111 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
HOOD PAINT IS PEELING
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 4-502.11 Temperature measuring devices are not calibrated, or are not in good repair or accurate, specifically:
WALKIN THERMOMETER IS BROKEN
REQUIRED CORRECTION: Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure accuracy. Air temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
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VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
MOP IS NOT AIR DRYING
REQUIRED CORRECTION: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
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Dec 14, 2009
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92 |
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VIOLATION OF SECTION 4-101.111 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
HOOD PAINT IS PEELING
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:
CAN'T EASILY LOCATE THERMOMETER UNDER THE PIZZA PREP REFRIG
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 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
SINGLE SERVICE BOXED STORED ON THE FLOOR
REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
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VIOLATION OF SECTION 5-204.11 *CRITICAL* Handwashing facilities are not conveniently located in the food preparation area or provided in or adjacent to toilet rooms, specifically:
INSTALL SOAP AND PAPER TOWELS AT FRONT SINK
REQUIRED CORRECTION: CORRECT IMMEDIATELY. A handwashing facility shall be located to allow convenient use by employees in the food preparation, food dispensing and warewashing areas and in or adjacent to toilet rooms.
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Feb 22, 2010
|
92 |
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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:
WALKIN AT 42 F-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.
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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:
SIGNAGE MISSING FROM WOMENS RESTROOM
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.
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Sep 30, 2010
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93 |
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VIOLATION OF SECTION 4-203.11 Food temperature measuring devices are not accurately or properly scaled, specifically:
WALK IN AT 45 F
REQUIRED CORRECTION: Food temperature measuring devices shall be accurate to plus or minus 2°F.
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VIOLATION OF SECTION 6-301.13 A food preparation, utensil washing, or service sink is supplied with handwashing aids or devices, specifically:
NO SOAP AT FRONT HAND SINK
REQUIRED CORRECTION: A sink used for food preparation, utensil washing or a service sink may not be provided with handwashing aids or devices.
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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:
PAPER TOWELS NOT PRESENT AT THE FRONT HAND SINK
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.
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Feb 24, 2011
|
97 |
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