Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 4-703.11 *CRITICAL* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
Dishwasher reaching 152-153F internally in final rinse.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment and utensils shall be sanitized after cleaning using one the following methods: 1) immersion for at least 30 seconds in hot water maintained as specified in rule; 2) using mechanical hot water operations that achieve a utensil surface temperature of 160°F (71°C); or 3) using an approved chemical sanitizer in manual or mechanical operations for 10 seconds for chlorine and 30 seconds for all other chemical sanitizer or an exposure time used in relation with a combination of temperature, concentration and pH.
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VIOLATION OF SECTION 6-501.18 Handwashing facilities are not kept clean, or are not properly maintained or used, specifically:
Handsink being used for food preparation
REQUIRED CORRECTION: Handwashing facilities shall be kept clean and be properly maintained and used.
|
Jan 31, 2007
|
94 |
|
No violation noted during this evaluation.
|
Feb 8, 2007
|
100 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
The sandwich prep cooler was found holding foods at 46-50F throughout. Advised to discard foods in the cooler since 11:00am (closing at 3:00pm - 4 hours); moved other foods to back coolers.
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:
*The probe thermometer has a range of 50-500 degrees F. You need a thermometer with a range of at least 0-220 degrees F.
*Need an air temperature thermometer inside the small silver espresso cooler -- unable to locate one.
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.
|
Aug 20, 2007
|
94 |
|
No violation noted during this evaluation.
|
Aug 22, 2007
|
100 |
-
VIOLATION OF SECTION 3-501.15 Incorrect methods are used to cool potentially hazardous foods, specifically:
Hot sliced turkey (just prepared less than 1 hour) in covered containers, still at 105F
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 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
The large containers with ranch and blue cheese dressings (made onsite, buttermilk used) were made 1/23, but dated with a discard date of 2/9 - longer than 7 days
Small plastic containers with lids had no date at all
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 4-204.112 Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
Missing an air temperature thermometer inside the refrigerator under the espresso machine
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.
|
Jan 25, 2008
|
92 |
|
No violation noted during this evaluation.
|
Sep 19, 2008
|
100 |
-
VIOLATION OF SECTION 3-501.15 Incorrect methods are used to cool potentially hazardous foods, specifically:
Warm foods found tightly covered in cooler (i.e. cooked ground beef at 57-61F, out about 30 minutes).
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.
-
VIOLATION OF SECTION 4-204.113 An accessible and readable data plate is not affixed to the warewashing machine, specifically:
The data plate sticker on the dishwasher is completely worn, no information is readable.
The final rinse cycle is only lasting 2-3 seconds; Jackson JPX 300H dishwasher specs state final rinse cycle is 10 seconds
REQUIRED CORRECTION: A manufacturer's data plate shall be provided on the warewashing machine that indicates the machine's operating specifications.
|
Jan 27, 2009
|
96 |
-
VIOLATION OF SECTION 4-204.113 An accessible and readable data plate is not affixed to the warewashing machine, specifically:
Data plate sticker on the dishwasher is completely worn, no information is readable
REQUIRED CORRECTION: A manufacturer's data plate shall be provided on the warewashing machine that indicates the machine's operating specifications.
|
Oct 16, 2009
|
96 |
|
No violation noted during this evaluation.
|
Feb 4, 2010
|
100 |
-
VIOLATION OF SECTION 2-301.14 *CRITICAL* Food employees are not washing their hands as often as necessary, specifically:
Worker came back from brake and did not wash hands; also handwash don at prep 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 3-306.11 Food on display is not protected from contamination, specifically:
Apples on display are not protected from contamination
REQUIRED CORRECTION: Food on display shall be protected from contamination by the use of: 1) packaging; 2) counter, service line, or salad bar food guards; 3) display cases; or 4) other effective means.
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VIOLATION OF SECTION 3-501.15 Incorrect methods are used to cool potentially hazardous foods, specifically:
cooked hard boiled eggs are covered and were made this morning, internal temperature of 50F
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.
|
Jul 22, 2010
|
91 |
|
No violation noted during this evaluation.
|
Feb 4, 2011
|
100 |
|
No violation noted during this evaluation.
|
Jul 15, 2011
|
100 |
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