Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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VIOLATION OF SECTION 2-401.11 *CRITICAL* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas.
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VIOLATION OF SECTION 3-501.14 *CRITICAL* Cooked potentially hazardous food is improperly cooled, specifically:
SOUP COOLING ON THE COUNTER
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Cooked potentially hazardous food shall be actively cooled: 1) from 140°F (60°C) to 70°F (21°C) within two hours; and 2) from 70°F (21°C) to 41°F (5°C) or less, within four hours. Potentially hazardous food received at a temperature above 41°F (5°C) shall be cooled to those temperatures within four hours.
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VIOLATION OF SECTION 4-502.13 Bulk milk dispensing tubes are not cut on the diagonal, specifically:
REQUIRED CORRECTION: Bulk milk dispensing tubes must be cut on the diagonal, leaving no more than one inch protruding from the chilled dispensing head.
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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.
|
Nov 7, 2006
|
87 |
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VIOLATION OF SECTION 4-601.11 *CRITICAL* Food-contact surfaces are not clean, specifically:
CUTTING BOARD SOILED
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
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VIOLATION OF SECTION 4-703.11 *CRITICAL* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
DISHWASHER AT 145 F FINAL RINSE
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.
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VIOLATION OF SECTION 5-205.15 The plumbing system is not maintained in good repair, specifically:
3 COMPARTMENT SINK DRIPPING
REQUIRED CORRECTION: A plumbing system shall be maintained in good repair.
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VIOLATION OF SECTION 6-201.16 Wall and ceiling covering materials are not attached to be easily cleanable, specifically:
CEILING DAMAGED
REQUIRED CORRECTION: Wall and ceiling covering materials shall be attached so that they are easily cleanable. Concrete blocks or bricks shall be sealed to provide a smooth, non-absorbent, easily cleanable surface.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
WALL AND COVE BASE DAMAGE
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
May 15, 2007
|
93 |
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VIOLATION OF SECTION 3-301.11 Food employees do not minimize contact with exposed foods, specifically:
TONG HANDLE IN SALAD
REQUIRED CORRECTION: Use spatulas, tongs, deli tissue or other dispensing equipment to minimize direct hand contact with food or ice.
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VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
LUNCH MEAT 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 3-501.19 *CRITICAL* Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
EGGS AT ROOM TEMPERATURE
REQUIRED CORRECTION: CORRECT IMMEDIATELY. When using time as a public health control, the food shall be marked or otherwise identified to indicate the time within 4 hours past the point in time when the food is removed from temperature control. The food must be cooked, served, or discarded within 4 hours. Unmarked containers or packages marked to exceed 4 hours must be discarded, and written procedures must be maintained in the establishment and made available to the regulatory authority.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
HOOD NOT CLEAN
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 4-703.11 *CRITICAL* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
DISHWASHER RINSE AT 90 F
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.
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VIOLATION OF SECTION 7-209.11 Employee personal care items are not properly stored, specifically:
PERSONAL EFFECTS STORED NEAR FOOD UTENSILS
REQUIRED CORRECTION: Employees shall store their personal care items in appropriate lockers or storage facilities.
|
Dec 11, 2007
|
83 |
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
WIPING CLOTH SOLUTION BELOW 50 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 4-703.11 *CRITICAL* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
DISHWASHER REACHES 150 F
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.
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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:
HAND SINK USED TO RINSE COOKING POT
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.
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VIOLATION OF SECTION 6-101.11 Walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
PAINT FLAKING OFF THE WALL
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.
|
May 8, 2008
|
88 |
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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:
LASOGNA DATED 10/10/08
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 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
GRILL AREA HAS GREASE BUILD UP
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 4-703.11 *CRITICAL* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
DISHWASHER RINSE AT 138 F
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.
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VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
LIGHT BULBS NOT SHIELDED
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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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:
WELLS ARE 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.
|
Oct 27, 2008
|
84 |
|
No violation noted during this evaluation.
|
Mar 5, 2009
|
100 |
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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:
THERMOMETERS NOT PRESENT IN ALL REFRIG UNITS
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 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
CUTTING BOARD STAINED AND 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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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:
THE GRILL AREA HAS A GREASE BUILD UP
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 6-501.16 Mops are not properly positioned for air-drying, specifically:
HANGER NOT PROVIDED FOR THE MOPS
REQUIRED CORRECTION: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
|
Dec 15, 2009
|
96 |
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VIOLATION OF SECTION 4-101.111 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
DUCT TAPE USED ON EQUIPMENT INSIDE THE REFRIG
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 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
PREP UNIT REFRIG DOOR GASKET DAMAGED
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 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
ICE SCOOP SOILED
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 4-602.12 Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
GRILL HOOD VENTS SOILED
REQUIRED CORRECTION: The food-contact surfaces of cooking and baking equipment and interior cavities of microwave ovens must be cleaned at least every 24 hours.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
WALL AND FLOOR DAMAGE
COVE BASW MISSING
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
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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:
MOPS WET
WET MOPS NOT HANGING
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.
|
Jun 2, 2010
|
95 |
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VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
CREAM PIES 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.
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VIOLATION OF SECTION 4-602.12 Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
HOOD VENTS ARE NOT CLEAN
REQUIRED CORRECTION: The food-contact surfaces of cooking and baking equipment and interior cavities of microwave ovens must be cleaned at least every 24 hours.
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VIOLATION OF SECTION 4-703.11 *CRITICAL* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
RINSE AT 148 F
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.
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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:
HANDWASH SIGNAGE NOT AVAILABLE
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.
|
Oct 4, 2010
|
85 |
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VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
CARTONS OF EGGS NOT DATE MARKED
CREAM PIE 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.
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VIOLATION OF SECTION 4-101.111 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
DUCT TAPE USED ON EQUIPMENT NEAR THE HANDSINK
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 *CRITICAL* Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
CUTTING BOARD IS NOT CLEAN
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment, containers and utensils shall be cleaned: 1) before each use with a different type of raw animal food; 2) each time there is a change from working with raw foods to working with ready-to-eat foods; 3) between uses with raw fruits and vegetables and potentially hazardous foods; 4) before using or storing a food temperature measuring device; 5) at any time during the operation when contamination may have occurred; 6) at least every 4 hours, unless the equipment and their contents are maintained at proper temperatures; 7) in a refrigerated room at a frequency based on the table in Chapter 4-602.11; 8) and every 24 hours in salad bars, delis, cafeteria lines, and other serving situations that hold ready-to-eat potentially hazardous foods where new product is combined with the same food.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
COVE BASE DAMAGED
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Apr 25, 2011
|
84 |
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