- Adequate handwashing facilities supplied & accessi (-2 points)
Handwashing soap and towels or drying device shall be provided in dispensers
dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing. (113953, 113953.1, 114067(f)). Handwashing sink is not separated from a warewashing sink by a 6 inch high metal splashguard or 24 inch separation. (113953) Handwashing sinks shall not be obstructed, inaccessible, used improperly or kept unclean. (113953.1)
- Floors, walls and ceilings: built, maintained, and (-1 point)
The walls / ceilings shall have durable, smooth, nonabsorbent, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114257, 114266, 114268, 114268.1, 114271, 114272) Cleaning must be an approved dustless method. (114268.1) Mats and duckboards, if used, must be removable and easily cleanable. (114272) Open-air barbecues or wood-burning ovens floor surfaces must extend a minimum of five feet and be impervious or easily cleanable. (114143(d))
Provide cleaning to floor sinks. Observed debris buildup.
- Toilet facilities: properly constructed, supplied, (-1 point)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.
establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
- Proper hot and cold holding temperatures (-4 points)
Potentially hazardous foods shall be held at or below 41F or at or above 135F. (113996, 113998, 114037, 114343(a))
Observed food held at 125F in warmer. Food shall be above 135F.
- Sewage and wastewater properly disposed (-2 points)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) Toilet facilities must be operable.
Observed waste water left in mop bucket. Waste water shall be properly discarded.
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3/22/11 | Inspection - Routine | 90 |
- Thermometers provided and accurate (-1 point)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Replace missing thermometer to sandwich-burrito-hamburger refrigeration unit.
- Floors, walls and ceilings: built, maintained, and (-1 point)
The walls / ceilings shall have durable, smooth, nonabsorbent, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114257, 114266, 114268, 114268.1, 114271, 114272) Cleaning must be an approved dustless method. (114268.1) Mats and duckboards, if used, must be removable and easily cleanable. (114272) Open-air barbecues or wood-burning ovens floor surfaces must extend a minimum of five feet and be impervious or easily cleanable. (114143(d))
Maintain all floor sinks in clean conditions. Observed debris buildup in floor sinks.
- Toilet facilities: properly constructed, supplied, (-1 point)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.
establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
- Proper hot and cold holding temperatures (-4 points)
Potentially hazardous foods shall be held at or below 41F or at or above 135F. (113996, 113998, 114037, 114343(a))
Observed milk, raw shell eggs, ham, cheese and sausages held at 51F
Post inspection comments:
It is strongly recommended to provide better protection to coffee in coffee pots being used in the retail area of this facility. The coffee pots being used at this time do not protect coffee from a physical/chemical contamination.
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10/5/10 | Inspection - Routine | 93 |
| No violation noted during this evaluation. | 2/8/10 | Inspection - Routine | 92 |
No violation noted during this evaluation.
Post inspection comments:
jdao@circlek.com | 10/14/09 | Inspection - Routine | 93 |
| No violation noted during this evaluation. | 2/13/09 | Inspection - Routine | 91 |
| No violation noted during this evaluation. | 11/26/08 | Inspection - Routine | 93 |
| No violation noted during this evaluation. | 4/16/08 | Inspection - Routine | 92 |
| No violation noted during this evaluation. | 1/15/08 | Inspection - Routine | 92 |
| No violation noted during this evaluation. | 12/3/07 | Inspection - Routine | 88 |
No violation noted during this evaluation.
Post inspection comments:
Notes: Posted A Card | 11/14/07 | Inspection - Routine | 91 |
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