Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
BLACK OLIVES AT 50 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.
-
VIOLATION OF SECTION 6-201.11 Floors or floor coverings are not designed, constructed or installed so they are smooth or easily cleanable, specifically:
TILES MISSING ON THE FLOOR AND COVE BASE
REQUIRED CORRECTION: Floors and floor coverings shall be designed, constructed and installed so they are smooth and easily cleanable.
-
VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
MOP 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.
|
Feb 27, 2007
|
93 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
meat balls at 127 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.
-
VIOLATION OF SECTION 6-201.11 Floors or floor coverings are not designed, constructed or installed so they are smooth or easily cleanable, specifically:
REQUIRED CORRECTION: Floors and floor coverings shall be designed, constructed and installed so they are smooth and easily cleanable.
-
VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
REQUIRED CORRECTION: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
|
Sep 30, 2007
|
92 |
-
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 blocked by a ladder and a
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.
|
Apr 14, 2008
|
98 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
MEAT BALLS AT 114 F
WALKIN AT 45 F
TURKEY AT 44 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.
-
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:
THERMMETER MISSING IN WALKIN COOLER
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.
|
Oct 6, 2008
|
94 |
|
No violation noted during this evaluation.
|
Feb 17, 2009
|
100 |
|
No violation noted during this evaluation.
|
Nov 16, 2009
|
100 |
|
No violation noted during this evaluation.
|
Apr 8, 2010
|
100 |
-
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:
TWO OPEN TOP EMPLOYEE EVERAGE CONTAINERS IN BACK AREA
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.
-
VIOLATION OF SECTION 4-101.11 Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
SEVERAL PLASTIC INSERTS ARE CRACKED AND NOT EASILY CLEANABLE
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.
-
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 BROKEN IN THE 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.
-
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 UTENSIL STORED IN A SOILED CONTAINER ABOVE DISH SINKS
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.
|
Aug 30, 2010
|
91 |
-
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:
BROKEN THERMOMETER IN THE UNDER THE COUNTER 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.
-
VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
LIGHTING IIS WEAK IN THE
WALK IN
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.
|
Feb 24, 2011
|
97 |
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