- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED EGGS STORED OVER COOKED GARBANZO BEANS KITCHEN SLIDING DOOR COOLER. RAW FOODS SHALL BE NEVER BE STORED OVER READY-TO-EAT FOODS. PERSON-IN-CHARGE(PIC) PLACED EGGS BELOW GARBANZO BEANS DURING THE INSPECTION. CORRECTED.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED CLOGGED HAND WASH SINK BEHIND CASH REGISTER. PLUMBING SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR CLOGGED SINK. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/08/2015 | Routine |
- Critical: System Maintained in Good Repa
- Comment:
- The faucets have been replaced on the three compartment sink. Violation corrected. Hot and cold water is available.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/02/2014 | Follow-up |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- The faucet is missing from the right side of the three compartment sink, the faucet on the left side is leaking as well. Repair both faucets on three compartment sink within 10 days. Revisit in 10 days. ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Remove personal items not necessary to establishment, within 6 months, car seats by handwash sink, extra clothing at front counter, etc. Recheck in 6 months, next routine inspection.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
|
10/30/2014 | Routine |
- Critical: Preventing Contamination from
- Items:
- Employee(s)
- Problems:
- Prior to putting on gloves
- Corrections:
- Hands/arms shall be washed with soap and hot water at handsink.
- Comment:
- READY TO EAT FOODS HANDLED WITH BARE HANDS. ALL READY TO EAT FOODS SHALL BE HANDLED WITH GLOVES, TONGS OR OTHER MEANS. STOP HANDLING FOODS WITH BARE HANDS IMMEDIATELY., CORRECTED-STAFF AVOIDS BARE HAND CONTACT ON FOODS NOW.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- DOUBLE DOOR REACH IN COOLER DOOR GASKET IS IN POOR REPAIR. ALL EQUIPMENT SHALL BE IN PROPER REPAIR. REPLACE DOOR GASKET IMMEDIATELY-ITEM TO BE CHECKED NEXT INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
04/09/2014 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Comment:
- THE HOT WATER TANK HAS BEEN REPAIRED AND HOT WATER, UNDER PRESSURE, IS AVAILABLE AT ALL SINKS. VIOLATION CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/27/2013 | Follow-up |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- THE ESTABLISHMENT HAS NO HOT WATER, THE HOT WATER TANK IS NOT WORKING. REPAIR IMMEDIATELY. YOU MUST REMAIN CLOSED UNTIL HOT WATER TANK IS REPAIRED. CALL WCHD WHEN REPAIRS ARE COMPLETED SO YOU CAN REOPEN.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/25/2013 | Routine |
| No violation noted during this evaluation. | 08/13/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Cooking equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dried food debris on inside walls and ceiling of the microwave oven. Food contact equipment must be kept clean. Clean to sight and touch.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed chicken, eggs and cheese in walk-in cooler at 46 degrees F. Ambient air temperature of cooler is 48 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair the walk-in cooler to provide proper temperature. Discard these foods after 2 hours in the temperature danger zone.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- Observed no chlorine for sanitizing in the 3 compartment sink. Sanitizer must be provided. Provide chlorine bleach for sanitizing.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed cold water handle not working on the wash compartment of the 3 compartment sink. Plumbing must be maintained. Repair or replace the cold water handle.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean the floor of the hot water tank room to remove mold around the floor drain.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- Provide a chlorine test kit for checking the sanitizer in the 3 compartment sink.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a metal stem thermometer that measures from 0 degrees F up to 220 degrees F.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Defrost the walk-in freezer to remove heavy build-up of ice.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Repair or replace the paper towel dispenser in the restroom.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Remove unused reach-in cooler from the walk-in cooler.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
|
08/03/2012 | Routine |
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