Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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VIOLATION OF SECTION 4-101.111 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
gasket/seal around walk in cooler door is missing/worn in some spots
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 4-901.11 Equipment and utensils are not air-dried after cleaning and sanitizing, specifically:
ice scoop holder in front wait station is unclean
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 5-205.15 The plumbing system is not maintained in good repair, specifically:
very little pressure for hot water at line cooks hand sink
REQUIRED CORRECTION: A plumbing system shall be maintained in good repair.
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VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
mop not properly positioned for drying
REQUIRED CORRECTION: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
|
May 18, 2007
|
94 |
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
bleach cloth solutions weak In back next to line
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 3-305.11 Food is not stored to prevent contamination, specifically:
wiping cloth solution stored too close to ice bin up front
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 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
liquid eggs at 44.8, ham at 43 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 4-204.112 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 at bulk milk
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 6-201.13 The floor and wall junctures are not coved, closed or sealed, or graded drains are not provided where floors are cleaned by water flush methods, specifically:
coving missing in back near pie station
REQUIRED CORRECTION: Floor and wall junctures shall be coved and closed no larger than one thirty-second on an inch (1 mm). When water flush cleaning methods are used, floor and wall junctures shall be coved and sealed and floor drains provided that are graded to drain.
|
Oct 21, 2007
|
90 |
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
bleach cloth solution is weak on line
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:
liquid eggs at 45 f
ham at 44 F
cantalope at 45 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 4-204.112 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 is bulk milk
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 5-501.111 Storage areas, enclosures and receptacles are not maintained in good repair, specifically:
lid of dumpster is up
REQUIRED CORRECTION: Storage areas, enclosures and receptacles for refuse, recyclables and returnables shall be maintained in good repair.
|
Mar 22, 2008
|
90 |
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VIOLATION OF SECTION 4-202.11 Multiuse food-contact surfaces are not properly constructed or accessible for cleaning, specifically:
Food contact surface- stored knife in an inaccessible area, next to hand washing sink of cook line
REQUIRED CORRECTION: Multiuse food-contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, pits and other imperfections and accessible for cleaning or inspection.
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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 drying provision: hand washing sink on cook line lacks paper towels
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.
|
Aug 16, 2008
|
94 |
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VIOLATION OF SECTION 2-301.14 *CRITICAL* Food employees are not washing their hands as often as necessary, specifically:
Noticed the cook rinse his hand in handsink and dry with paper towel.
always wash hand with soap for 20 seconds, rinse with warm water and rinse with paper towels.
Noticed 2 bags of Texas Roaster stored directly below soap dispenser.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work; 2) after touching body parts other than clean hands and clean, exposed portions of arms; 3) after using the toilet room; 4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues; 6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; 10) when switching between working with raw foods and working with ready-to-eat foods; or 11) after engaging in other activities that contaminate the hands.
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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:
Employee cup of coffee at cookline counter had no lid and straw or handle.
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 3-305.11 Food is not stored to prevent contamination, specifically:
Please do not store food directly below soap dispenser. Cross contamination concern.
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 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Right cooler and left cooler ham and turkey lunch meats in pull out drawer are at 44F - 45F.
Left and right prep-top inserts black olives 54F-55F.
Pre-cooked T-born steak in walk-in 49F.
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:
Walk-in cooler is missing a thermometer.
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:
Plastic bag was blocking the air flow around condenser unit and there were about 2 inches of ice built up around condenser unit.
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:
Ice scoop is kept in unclean surface above ice machine.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
Feb 10, 2009
|
85 |
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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:
Interior of microwave is 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 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Walk-in fan guard had black dust debris buildup.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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VIOLATION OF SECTION 7-204.11 *CRITICAL* Chemical sanitizers are not approved, specifically:
All sanitize buckets are strong aboved 200ppm chlorine. All sanitize buckets are slimmy and sticky.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010.
|
Sep 1, 2009
|
92 |
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VIOLATION OF SECTION 3-301.11 Food employees do not minimize contact with exposed foods, specifically:
Employee ice tea can stored in ice machine.
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 3-304.14 Wiping cloths are not properly used or stored, specifically:
4 of 6 sanitize buckets had less than 50ppm chlorine residual.
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:
Cooked rice Pilaf and chopped ham stored in walk-in without date-marking.
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 4-501.116 A test kit is not used to accurately determine the concentration of chemical sanitizer, specifically:
Operator didn't use chlorine test strip to check final concentration of bleach water when setting up bleach bucket.
REQUIRED CORRECTION: The concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
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VIOLATION OF SECTION 4-601.11 *CRITICAL* Food-contact surfaces are not clean, specifically:
Dirty knife stored at clean knives rack and clean knives at cookline.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
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VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
Dirty mop stored in dirty mop water.
REQUIRED CORRECTION: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
|
Mar 10, 2010
|
86 |
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VIOLATION OF SECTION 3-301.11 Food employees do not minimize contact with exposed foods, specifically:
Ice scoop lacks handle. Currently using metal bowl.
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 3-304.14 Wiping cloths are not properly used or stored, specifically:
One of wiping cloth solutions lacks proper amount of 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 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Liquid pasteurized eggs at 50F. Melons at 50F on top of line refrigeration.
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 4, 2010
|
91 |
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VIOLATION OF SECTION 2-301.14 *CRITICAL* Food employees are not washing their hands as often as necessary, specifically:
Observed the operator pick up paper on the floor, put in the trash and continue working without first washing her hand in handsink. The cook also cracking raw shell egg and grab shredded cheese and chopped ham without first washing his hand in the sink.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work; 2) after touching body parts other than clean hands and clean, exposed portions of arms; 3) after using the toilet room; 4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues; 6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; 10) when switching between working with raw foods and working with ready-to-eat foods; or 11) after engaging in other activities that contaminate the hands.
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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:
Raw shell eggs and liquid eggs at left and right drop-in type cooler holding between 47F - 51F.
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 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Walk-in fan guard had some black partical buildup.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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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:
Clean and ready to use pots and trays were not store to upside down.
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.
|
Mar 9, 2011
|
88 |
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