Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 2-301.13 *CRITICAL* Food employees are not washing their hands twice after contacting bodily fluids or are not washing at appropriate sinks, specifically:
Employee seen leave restroom, clock in, and begin work (dishwashing duties) without washing their hands a second time in the kitchen.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. After defecating, contacting body fluids and discharges, or handling waste containing fecal matter, body fluids, or body discharges, and before beginning or returning to work, food employees shall wash their hands twice. After using the toilet room, hands must be washed first at a handwashing lavatory in the toilet facility and again at a handwashing lavatory in the food preparation area.
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VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
1) Boxes of fruit stored on the floor under brooms hanging on the wall.
2) Items around the espresso handsink are exposed to splash -- too close, no guard.
REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
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VIOLATION OF SECTION 3-501.14 *CRITICAL* Cooked potentially hazardous food is improperly cooled, specifically:
-Container of cooked chicken from today with lid on, over 4 deep, at 67-86F
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 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
1) 1 door upright pastry cooler directly next to the handsink is holding foods inside at 46F-52F (increasing towards bottom).
2) The inserts where food (meat, cheeses, potato salad, cans of anchovies, cooked vegetables) were over-filled were holding at 42-44F on top (all others at 41F)
3) The right side under-counter cooler at the espresso station (back-up milk storage) is holding at 43-44F
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.
|
May 17, 2007
|
88 |
|
No violation noted during this evaluation.
|
Jun 4, 2007
|
100 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Foods inside the 1 -door upright cooler (directly next to the front handwash sink) are holding at 43F on the top shelf up to 47-48F on the bottom shelf.
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.
|
Oct 17, 2007
|
90 |
-
VIOLATION OF SECTION 3-501.15 Incorrect methods are used to cool potentially hazardous foods, specifically:
3 large pans of curry sauce at 70F, covered & stacked
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.
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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:
Refrigerator temperatures found at 48F throughout.
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.
|
Nov 2, 2007
|
91 |
-
VIOLATION OF SECTION 3-501.15 Incorrect methods are used to cool potentially hazardous foods, specifically:
soup at 67F in 4-6 pans with lids, stacked
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.
|
Nov 16, 2007
|
98 |
-
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 floor under some equipment, including refrigerators, is unclean.
The faucet of the handwashing sink at the kitchen entrance needs cleaning; the top inside surface of cooler #5 needs cleaning.
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 6-501.18 Handwashing facilities are not kept clean, or are not properly maintained or used, specifically:
The soap and paper towel dispensers in the first restroom (closest to the dining area) are broken / not working properly, and very difficult to get soap and paper towels out of.
REQUIRED CORRECTION: Handwashing facilities shall be kept clean and be properly maintained and used.
|
Mar 25, 2008
|
97 |
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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:
Quiche in double door refrigerator with racks at 50-60F
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 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Floor needs cleaning under equipment
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 8, 2008
|
93 |
|
No violation noted during this evaluation.
|
Nov 28, 2008
|
100 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
The 1 door upright cooler located next to the handsink holding foods (leftover soups, cooked chicken, pastry custard, etc.) on the bottom two shelves at 51-58F. (Note foods on the top 2 shelves are 36-45F)
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:
The top of the dishwasher (exterior) with dust build-up
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
May 1, 2009
|
94 |
|
No violation noted during this evaluation.
|
May 14, 2009
|
100 |
|
No violation noted during this evaluation.
|
Jun 5, 2009
|
100 |
-
VIOLATION OF SECTION 5-501.17 A covered receptacle is not provided in a restroom used by females, specifically
Lacking covered waste containers in both unisex restrooms
REQUIRED CORRECTION: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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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:
Tops of high areas with dust accumulation (top of light fixtures, exposed ducts, partial wall ledges, etc.), as well as the top of the dishwasher & between / inside cover of upright freezer & cooler row
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 3, 2009
|
97 |
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Wiping cloth solution near production station is dirty
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 4-204.112 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 always conspicuous
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 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
One part kitchen ceiling, not cleaned yet
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.
|
Apr 17, 2010
|
96 |
-
VIOLATION OF SECTION 5-205.15 *CRITICAL* The plumbing system is not repaired or maintained in good repair, specifically:
Both restrooms lack hot water; ran for approx 2-3 minutes
REQUIRED CORRECTION: CORRECT IMMEDIATELY. The plumbing system must be repaired according to the Building Codes Division and maintained in good repair.
|
Jul 30, 2010
|
95 |
|
No violation noted during this evaluation.
|
Aug 30, 2010
|
100 |
|
No violation noted during this evaluation.
|
Feb 28, 2011
|
100 |
-
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:
Single door Traulsen & Beverage Air #6 refrigerators lack fluid-like thermometers
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.
|
Jul 22, 2011
|
99 |
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