Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
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 4-302.12 Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
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.
-
VIOLATION OF SECTION 4-302.14 A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
REQUIRED CORRECTION: A test kit or other device that accurately measures the concentration in ppm (mg/l) of sanitizer shall be provided.
|
Jun 8, 2007
|
97 |
|
No violation noted during this evaluation.
|
Oct 2, 2007
|
100 |
-
VIOLATION OF SECTION 3-501.14 *CRITICAL* Cooked potentially hazardous food is improperly cooled, specifically:
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.
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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 4-501.114 *CRITICAL* The quaternary ammonium sanitizer concentration, pH, or temperature is not adequate, specifically:
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved quaternary ammonium compound sanitizing solution that has a minimum temperature of 75°F (24°C), and a concentration between 200 ppm to 400 ppm.
|
Mar 19, 2008
|
91 |
-
VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
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VIOLATION OF SECTION 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
|
Oct 10, 2008
|
92 |
-
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
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 6-201.11 Walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
REQUIRED CORRECTION: Walls, wall coverings and ceilings shall be designed, constructed and installed so they are smooth and easily cleanable.
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VIOLATION OF SECTION 6-301.13 A food preparation, utensil washing, or service sink is supplied with handwashing aids or devices, specifically:
REQUIRED CORRECTION: A sink used for food preparation, utensil washing or a service sink may not be provided with handwashing aids or devices.
|
May 22, 2009
|
95 |
-
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
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.
-
VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
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.
|
Nov 1, 2009
|
97 |
-
VIOLATION OF SECTION 4-302.12 Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
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.
|
Apr 1, 2010
|
99 |
|
No violation noted during this evaluation.
|
Sep 24, 2010
|
100 |
|
No violation noted during this evaluation.
|
Mar 22, 2011
|
100 |
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