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:
Soup in warmer at 125-131F
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 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Walk-in cooler handle with residue build-up
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
Jan 8, 2007
|
94 |
-
VIOLATION OF SECTION 4-601.11 *CRITICAL* Food-contact surfaces are not clean, specifically:
Pan with meatballs in it needs cleaning
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Walk-in cooler handle has residue on it
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
Jul 21, 2007
|
94 |
-
VIOLATION OF SECTION 3-403.11 *CRITICAL* Potentially hazardous food is improperly reheated for hot holding, specifically:
Soup that was left-over from yesterday & cooled was observed at 143-155F in the soup warmer after approx 2 hours 15 minutes (using soup warmer to reheat; warmer on highest setting)
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous food that has been cooked, cooled and reheated for hot holding shall be reheated within two hours to a temperature of at least 165°F (74°C) for 15 seconds. Potentially hazardous food reheated in a microwave for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°F) and allowed to stand covered for 2 minutes. Ready-to-eat food from a commercially processed package shall be reheated to at least 140°F (60°F).
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Darigold single portion creamers out on the counter at 63F (for 1-1/2 hours) -- requires 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.
-
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:
-The rubber gasket at the bottom of the walk-in cooler door is torn, and may be allowing a small amount of cold air to leak out - replace gasket
-Water leaking out from the walk-in cooler fan cover (in ceiling) (containing in pitcher & tray) - repair / replace to not leak water
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.
-
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:
-Some of the plastic crates being used to store lids & utensils need to be cleaned; white plastic coated wall shelves above the dishsink need cleaning.
-The large plastic hose from the ceiling (air conditioner) that drains into the dishwashing sink needs to be redirected - use handsink, floor sink, or mop sink.
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.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The floor of the walk-in cooler is deteriorating, and no longer non-absorbant or easily cleanable
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Feb 7, 2008
|
92 |
-
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:
Gasket damaged on walk-in
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.
-
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 boards cleaned daily (once)
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 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:
Single service utensils stored under handsink
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 9, 2008
|
93 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
The container of cooked steak was overfilled at the open-top prep table, with the top 2-3 layers at 45-58F
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.
|
Feb 26, 2009
|
95 |
-
VIOLATION OF SECTION 4-101.11 Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Plastic inserts and lids are cracked / damaged
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 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Soda dispenser ice maker and ice chute 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.
|
Sep 14, 2009
|
96 |
-
VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Bright colored plastic crates with dry toppings, etc. on the shelf below the prep table are unclean
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
Jan 8, 2010
|
99 |
|
No violation noted during this evaluation.
|
Jul 9, 2010
|
100 |
|
No violation noted during this evaluation.
|
Jan 28, 2011
|
100 |
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