Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
RAW SHELLED EGGS STORED OVER READY TO EAT FRUITS AND VEGTABLES
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 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
LUNCH MEATS NOT DATE MARKED
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.
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VIOLATION OF SECTION 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
BAR DISHWASHER AT 0 PPM 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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Nov 22, 2006
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87 |
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VIOLATION OF SECTION 4-101.11 Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
REQUIRED CORRECTION: Multiuse equipment, utensils, and food storage containers may not impart color, odors or tastes to food and shall be made of safe materials. Multiuse equipment, utensils, and food storage containers shall be durable, corrosion-resistant and nonabsorbent.
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VIOLATION OF SECTION 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
CUTTING BOARDS STAINED AND DEEPLY CUT
REQUIRED CORRECTION: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
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Jun 22, 2007
|
98 |
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VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
LUNCH MEATS NOT DATE MARKED
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.
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VIOLATION OF SECTION 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
CUTTING BOARDS CUT AND STAINED
REQUIRED CORRECTION: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
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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:
UPPER INTERIOR OF THE MICROWAVE NOT CLEAN
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 27, 2007
|
92 |
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
WIPING CLOTH SOLUTION AT 0 PPM 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 3-501.13 Potentially hazardous food is improperly thawed, specifically:
CHICKEN THAWING AT ROOM TEMPERATURE
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 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:
CHILI DATED 6/11/08
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 6-202.15 Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
DOORS TO OUTSIDE OPEN
REQUIRED CORRECTION: Outer openings of the food establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; 2) closed, tight-fitting windows; and, 3) solid, self-closing doors. Windows or doors used for ventilation must be protected by the use of screens, air curtains, or other effective means.
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VIOLATION OF SECTION 6-501.19 Toilet rooms are not kept closed, specifically:
WOMENS RESTROOM DOOR OPEN
REQUIRED CORRECTION: Toilet room doors shall be kept closed except during cleaning and maintenance operations.
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Jun 23, 2008
|
89 |
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VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
POTATO SALAD NOT DATE MARKED
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.
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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:
DATED FOODS NOT REMOVED AFTER 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 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:
THERMOMETER MISSING FROM THE LOWER 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 6-301.12 *CRITICAL* Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
HAND TOWELS ABSENT FROM FOOD PREP AREA
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing lavatory or group of adjacent handwashing lavatories shall be provided with a supply of individual disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device.
|
Dec 8, 2008
|
85 |
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VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
KNIVES STORED ON AN UNCLEAN SURFACE
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 CLOTHS NOT KEPT IN THE SANITIZER SOLUTION
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 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
TURKEY AND BEANS NOT DATE MARKED
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.
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VIOLATION OF SECTION 4-302.12 Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
FOOD PROBE THERMOMETER NOT PRESENT
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:
CLEAVER HANDLE HAS TAPE ON IT
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 6-202.15 Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
OUTSIDE DOOR LEFT OPEN
REQUIRED CORRECTION: Outer openings of the food establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; 2) closed, tight-fitting windows; and, 3) solid, self-closing doors. Windows or doors used for ventilation must be protected by the use of screens, air curtains, or other effective means.
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Oct 27, 2009
|
84 |
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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:
THERMOMETER NOT EASILY FOUND IN THE BAR 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 4-302.14 A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
CHLORINE TEST STRIPS NOT LOCATED
REQUIRED CORRECTION: A test kit or other device that accurately measures the concentration in ppm (mg/l) of sanitizer shall be provided.
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VIOLATION OF SECTION 4-901.11 Equipment and utensils are not air-dried after cleaning and sanitizing, specifically:
BEER GLASSWARE STORED ON A RUBBER MAT
DOES NOT DRY EASILY
REQUIRED CORRECTION: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining. Cloth towels may not be used to dry equipment and utensils.
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VIOLATION OF SECTION 6-101.11 Floors are not smooth, durable, easily cleanable, or nonabsorbent or are improperly carpeted, specifically:
FLOOR TILES BROKEN
REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable floor surfaces shall be provided. Provide closely woven and easily cleanable carpet in carpeted areas. Provide nonabsorbent floor surfaces in food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage rooms, 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 6-202.15 Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
DOORS PROPPED OPEN
REQUIRED CORRECTION: Outer openings of the food establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; 2) closed, tight-fitting windows; and, 3) solid, self-closing doors. Windows or doors used for ventilation must be protected by the use of screens, air curtains, or other effective means.
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May 22, 2010
|
94 |
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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:
CHEESE DATED 11/29
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 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
BUILD UP ON THE POTATO SLICER
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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Dec 11, 2010
|
93 |
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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:
TEST STRIPS NOT AVAILABLE
REQUIRED CORRECTION: A test kit or other device that accurately measures the concentration in ppm (mg/l) of sanitizer shall be provided.
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Jun 14, 2011
|
99 |
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