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CRITICAL ITEMS CORRECTED All critical violations have been corrected.
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Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
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Food is not stored to prevent contamination, specifically:
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In-use dispensing utensils are not properly stored, specifically:
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Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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Ready-to-eat food is not properly date-marked, specifically:
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Working containers of food removed from their original packages are not identified, specifically:
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Apr 8, 2011
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89 |
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* SECTION 2-201.12 The person in charge did not properly exclude or restrict a food employee. Employees with undiagnosed vomiting or diarrhea must be excluded from the food establishment until they are free of symptoms for at least 24 hours.
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* SECTION 3-401.14 Raw animal foods cooked using a non-continuous cooking process must be: 1) Subject to an initial heating process that is no longer than sixty minutes in duration; 2) Immediately after intial heating, cooled according to the time and temperature parameters in rule; 3) Held frozen or cold as required in rule; and 4) Cooked to heat the food to the required temperature as required in rule. Written procedures for cooking raw animal foods using a non-continuous cooking process must be preapproved by the regulatory authority. Written procedures must be maintained in the food establishment and available to the regulatory authority on request. The written procedures must contain information as required in rule.
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New Food Sanitation Rules are in effect as of September 4, 2012. Non-compliance with these new rules will not be considered a violation until after July 1, 2013. After that date, priority items will be a 5 point violation and priority foundation items will be a 3 point violation.
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SECTION 2-103.11 Employees are not properly trained in food allergy awareness. Employees shall be properly trained in food allergy awareness as it relates to their assigned duties.
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SECTION 3-501.16 Cut tomatoes and cut leafy greens are now considered potentially hazardous foods and must be maintained under temperature control at 41°F or below or 135°F or above, unless time as a public health control is utilized.
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SECTION 3-603.11 A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information. A facility that serves or sells animal foods raw, partially cooked or without otherwise being processed to eliminate pathogens either in a ready-to-eat form or as an ingredient in another ready-to-eat food shall inform consumers of the significantly increased risk of foodborne illness. The advisory must include a disclosure and reminder and can be provided using brochures, deli case or menu advisories, label statements, table tents, placards or other effective written means. The disclosure shall include a description of the animal derived foods such as "oysters on the half shell (raw oysters)" , "raw-egg Caesar salad" and "hamburgers (can be cooked to order)" or identification of the food by asterisking them to a footnote that state that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: 1) Regarding the safety of these items, written information is available on request; 2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or 3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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SECTION 4-302.12 Food temperature measuring devices shall be provided and readily accessible for use. If thin foods such as meat patties and fish filets are cooked, a temperature measuring device that is designed to measure the temperature of thin masses shall be provided and accessible.
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SECTION 6-202.15 A pest management plan has not been developed or approved for unprotected outer openings, A food service establishment may have unprotected outer openings if a pest management plan has been approved by the local health authority prior to implementation and pests are not present in the facility.
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SECTION 6-501.115 Pet dogs may be allowed in outside seating areas if: 1) written procedures are provided; 2) the dogs do not come into contact with serving dishes, utensils and tableware; 3) the dogs are not allowed on chairs, tables and furnishings; 4) the dogs are on leash at all times; 5) the dogs are not fed; and 6) the dogs do not travel through the indoor or non-designated portions of the establishment.
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
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Within 30 days of beginning work every food handler, manager, restaurant owner, etc. must have a valid food handler card. Post copies where available to inspectors.
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Oct 27, 2012
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100 |
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VIOLATION OF SECTION 3-302.11(A)(1,2) Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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VIOLATION OF SECTION 5-501.17 A covered receptacle is not provided in a restroom used by females, specifically
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Violations create a serious or imminent danger to public health. These violations require your immediate attention so that they are corrected, or a safe alternative procedure issued. During this inspection, you corrected all *PRIORITY AND PRIORITY FOUNDATION* violations that were observed, thereby protecting your customers and avoiding possible closure proceedings of your restaurant.
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Mar 12, 2013
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95 |
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