| No violation noted during this evaluation. | 03/11/2015 | Routine |
| No violation noted during this evaluation. | 09/10/2014 | Routine |
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored Laying on prep table or cooking equipment
- Corrections:
- Store as stated above.
- Comment:
- SERVING UTENSILS LAYING ON TOP OF CONTAINER OF FOOD BEING SERVED. , CORRECTED BY WASHING REPLACING SERVING UTENSILS AND RETRAINING ON HOW TO STORE IN BETWEEN USE UTENSILS.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored Laying on prep table or cooking equipment
- Corrections:
- Store as stated above.
- Comment:
- SERVING UTENSILS LAYING ON TOP OF CONTAINER OF FOOD BEING SERVED. , CORRECTED BY WASHING REPLACING SERVING UTENSILS AND RETRAINING ON HOW TO STORE IN BETWEEN USE UTENSILS.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HAND WASH SINK THAT IN NEAR THE LINE BY SALAD/JUICE SET UP HAS SLOW DRAIN. REPAIR SLOW DRAIN.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HAND WASH SINK THAT IN NEAR THE LINE BY SALAD/JUICE SET UP HAS SLOW DRAIN. REPAIR SLOW DRAIN.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/06/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Comment:
- QUAT SOLUTION WAS OVER 200PPM BECAUSE WATER TEMPERATURE WAS TOO HIGH AT 125F. QUAT COMPOUND SOLUTION SHALL HAVE A TEMPERATURE BETWEEN 75F AND 95F AND CONCENTRATION SHALL BE 200PPM. VIOLATION WAS CORRECTED WITH THE ADDITION OF COOLER QUAT SOLUTION. CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Comment:
- QUAT SOLUTION WAS OVER 200PPM BECAUSE WATER TEMPERATURE WAS TOO HIGH AT 125F. QUAT COMPOUND SOLUTION SHALL HAVE A TEMPERATURE BETWEEN 75F AND 95F AND CONCENTRATION SHALL BE 200PPM. VIOLATION WAS CORRECTED WITH THE ADDITION OF COOLER QUAT SOLUTION. CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- DENTED CAN OF OLIVES WAS INSIDE DRY STORAGE AREA IN THE REAR AREA OF THE KITCHEN. FOOD PACKAGES SHALL BE IN GOOD CONDITION AND PROTECT INTEGRITY OF THE CONTENTS SO THAT THE FOOD IS NOT EXPOSED TO POTENTIAL CONTAMINATION. PERSON-IN-CHARGE DISCARDED DENTED CAN. CORRECTED.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- DENTED CAN OF OLIVES WAS INSIDE DRY STORAGE AREA IN THE REAR AREA OF THE KITCHEN. FOOD PACKAGES SHALL BE IN GOOD CONDITION AND PROTECT INTEGRITY OF THE CONTENTS SO THAT THE FOOD IS NOT EXPOSED TO POTENTIAL CONTAMINATION. PERSON-IN-CHARGE DISCARDED DENTED CAN. CORRECTED.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
|
09/20/2013 | Routine |
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen UTENSIL(S)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- PLEASE STORE ALL UTENSILS THAT HAVE TO BE HUNG FROM THEIR FOOD CONTACT PORTIONS ON A CLEAN, DRY SURFACE (SUCH AS A DRAWER) BETWEEN USES SINCES HOOKS ARE PERMANENTLY ATTACHED TO STEEL HOOP
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
01/24/2013 | Routine |
| No violation noted during this evaluation. | 10/18/2012 | Routine |
- Outer Clothing Cleanliness
- Locations:
- kitchen Oven Mitts
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- As oven mitts become soiled to the point that they can no longer be maintained clean, they must be replaced with new. Simply inventory all gloves and replace those that can not be kept clean.
- General violation description:
- 2-304.11 - FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
04/24/2012 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system exhaust air ducts
- Locations:
- ventilation system Baffle Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the baffle filters located overhead within the ventilation hood canopy. As dusts / greases begin to accumulate, remove by cleaning to minimize the chance of accidental contamination of foods being cooked.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
|
10/17/2011 | Routine Inspection |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Observed can of spaghetti sauce with a large dent on the top rim od can. Damaged containers must be discarded. The can was labeled "Do not use" and placed on a separate shelf from the other food cans. It will be returned for a refund. Violation corrected.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the reach-in cooler by the Prep Area door. A thermometer was placed in the cooler. Violation corrected.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
10/05/2010 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- AN AIR GAP OF AT EAST 1 INCH HAD BEEN PROVIDED BETWEEN THE END OF THE SOUP KETTLE DRAIN LINE AND THE RIM OF THE FLOOR DRAIN BELOW. PER THE OPERATOR, THE AIR GAP WAS CREATED BY TIGHTENING THE BOLT THAT SECURES THE DRAIN LINE TO THE KETTLE. THE VIOLATION IS CONSIDERED CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Hot and cold holding
- Comment:
- AT ABOUT 11:35 A.M., SLICES OF PEPPERONI PIZZA IN THE PIZZA WARMER (NEAR CASH REGISTER 1) WERE FOUND AT 136.8, 145.9, AND 136.7 DEGREES F. THE VIOLATION IS CONSIDERED CORRECTED.
- 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: Warewashing Chem.San., Temp/pH
- Comment:
- THE CONCENTRATION OF QUATERNARY AMMONIUM SANITIZER IN THE 3 COMPARTMENT SINK WAS MEASURED AT 200 PPM TODAY. THE VIOLATION IS CONSIDERED CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
10/06/2009 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, A DRAIN LINE FROM WHAT APPEARED TO BE A LARGE FLOOR MOUNTED SOUP KETTLE (WHICH THE PERSON IN CHARGE STATED IS USED FOR COOKING HAMBURGER) WAS FOUND RESTING ON THE GRILL OF A SQUARE FLOOR DRAIN BELOW THE KETTLE DRAIN LINE. A DIRECT CONNECTION MAY NOT EXIST BETWEEN EQUIPMENT WHERE FOOD OR CLEAN EQUIPMENT IS KEPT AND THE SEWAGE SYSTEM. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THE SOUP KETTLE DRAIN LINE AND THE RIM OF THE FLOOR DRAIN BELOW. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO CHECK THE STATUS OF THIS REPAIR. COMMENTS: WHEN PROVIDING AN AIR GAP FOR THIS DRAIN LINE ENSURE THAT THE METHOD USED TO CREATE THE AIR GAP IS A PERMANENT FIX. FOR EXAMPLE: IF THE AIR GAP IS CREATED BY ELEVATING THE LINE, YOU MAY USE A PIPE HANGER, PIPE CLAMP, PIPE STRAP, A BRACKET OR SOME OTHER SUITABLE MEANS THAT WILL PERMANENTLY KEEP THE DRAIN LINE ELEVATED OVER TIME. ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 140 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- BETWEEN 10:45 - 11:00 A.M., SLICES OF PEPPERONI PIZZA IN THE PIZZA WARMER AT THE SERVING LINE AT CASH REGISTER #1 WERE FOUND AT THE TEMPERATURES LISTED: 118, 119, 103, AND 97 DEGREES F. NO TIME MARKS WERE OBSERVED FOR THE PIZZA SLICES. POTENTIALLY HAZARDOUS FOODS HELD HOT SHALL BE KEPT HOT AT 135 DEGREES F OR GREATER. ENSURE THAT PEPPERONI PIZZA SLICES HELD IN THIS WARMER ARE MAINTAINED AT 135 DEGREES F OR GREATER. THIS IS A REPEAT CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE COMPLIANCE. PLEASE COMPLETE THE RISK CONTROL PLAN PROVIDED BY THE TIME OF THE RE-VISIT INSPECTION. COMMENTS: THE PERSON IN CHARGE WAS INFORMED THAT IF THE PIZZA SLICES HAD BEEN/WILL BE AT TEMPERATURES LESS THAN 135 DEGREES F FOR 4 OR MORE HOURS THAT THEY MUST BE DISCARDED. CONSIDER USING TIME AS A CONTROL. REFER TO THE INFORMATIONAL LITERATURE PROVIDED AND TO SECTION 3-501.19 OF THE 2005 FOOD CODE FOR FURTHER INFORMATION ON USING TIME AS A CONTROL. ,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Other chemical sanitizing solution concentration(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- THE CONCENTRATION OF QUATERNARY AMMONIUM SANITIZER MEASURED AT THE 3 COMPARTMENT SINK WAS 400 PPM. THE MANUFACTURER'S DIRECTIONS FOR USE CALLED FOR A PREPARATION CORRESPONDING TO 200 PPM. AN EMPLOYEE CONFIRMED THAT PREPARATION OF THIS SANITIZER SHOULD BE AT 200 PPM. A QUATERNARY AMMONIUM SANITIZER SHOULD HAVE A CONCENTRATION OF 200 PPM OR THAT INDICATED BY THE MANUFACTURER'S DIRECTIONS FOR USE AND SPECIFIED BY SECTION 7-204.11 OF THE 2005 FOOD CODE. ENSURE THAT THIS SANITIZER IS PREPARED AT THE CONCENTRATION SPECIFIED BY THE MANUFACTURER: 200 PPM. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE COMPLIANCE. COMMENTS: THE NAME AND EPA NUMBER OF THE SANITIZER IS AS FOLLOWS: NAME: QUAT - SAN
- General violation description:
- 4-501.114 - EPA #: 7546-6-45113 ,
|
09/17/2009 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- AT THE KITCHEN MOP SINK, A SHUT OFF VALVE ON A T FITTING, WAS FOUND INSTALLED DOWNSTREAM OF AN ATMOSPHERIC VACUUM BREAKER. IN ORDER FOR THE VACUUM BREAKER TO FUNCTION PROPERLY, IT CANNOT BE UPSTREAM OF A SHUT OFF VALVE. TO CORRECT THE SITUATION, EITHER REMOVE THE SHUT OFF VALVE OR INSTALL A HOSE BIBB VACUUM BREAKER BELOW THE SHUT OFF VALVE ON THE T FITTING. AT THE UTILITY ROOM MOP SINK, A SHUT OFF VALVE ON A T FITTING, WAS FOUND INSTALLED DOWNSTREAM OF BOTH AN ATMOSPHERIC VACUUM BREAKER AND HOSE BIBB VACUUM BREAKER. IN ORDER FOR THE VACUUM BREAKERS TO FUNCTION PROPERLY, THEY CANNOT BE UPSTREAM OF A SHUT OFF VALVE. TO CORRECT THE SITUATION, EITHER REMOVE THE SHUT OFF VALVE OR INSTALL A HOSE BIBB VACUUM BREAKER BELOW THE SHUT OFF VALVE ON THE T FITTING. THIS IS A CRITICAL VIOLATION. A RE-VISIT WILL BE CONDUCTED WITHIN 10 DAYS TO CHECK THE STATUS THIS REPAIR. ,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 140 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- AT THE LAMP WARMING STATION (BETWEEN THE TWO SNAPPLE COOLERS), COOKED FISH STICKS WERE FOUND AT 128 AND 103 DEGREES F, AT ABOUT 12:00 PM. AT THE CONCESSION STAND (NEAR THE ICE CREAM FREEZER), FISH STICKS UNDER ANOTHER LAMP WARMER WERE FOUND AT 125 DEGREES F. AT THE STEAM TABLES (DOWN FROM THE CASH REGISTER) CHICKEN NUGGETS IN AN UNCOVERED WELL, WERE FOUND AT 129.7 DEGREES F. POTENTIALLY HAZARDOUS FOODS HELD HOT SHALL BE KEPT HOT AT 135 DEGREES F OR GREATER. TRY THE FOLLOWING CORRECTIVE ACTIONS: 1.) INCREASE THE TEMPERATURE SETTINGS ON THE LAMP WARMERS 2.) KEEP ALL FOODS COVERED AT THE STEAM TABLES UN LESS THEY ARE ACTIVELY IN USE. 3.) HAVE THESE UNITS SERVICED IF NECESSARY. 4.) CONSIDER USING TIME AS A CONTROL TO LIMIT THE GROWTH OF BACTERIA IF THESE FOODS WILL BE HELD LOWER THAN 135 DEGREES F. WHEN USING TIME AS A CONTROL FOODS CAN ONLY BE KEPT LOWER THAN 135 DEGREES F FOR 4 HOURS OR LESS. ANY FOODS HELD LONGER THAN 4 HOURS MUST BE DISCARDED. WHEN USING TIME AS A CONTROL FOLLOW THE GUIDELINES BELOW: BE SURE TO DO THE FOLLOWING: 1.) ACCURATELY DETERMINE AND RECORD THE FOUR HOUR EXPIRATION PERIOD FOR ALL FOODS UNDER TIME CONTROL. ONE WAY TO DO THIS IS TO RECORD THE TIME WHEN THE FISH STICKS ARE PLACED IN THE WARMERS AND RECORD THE TIME THAT IS FOUR HOURS LATER. POST THESE INITIAL AND EXPIRATION TIMES NEAR ANY FOODS THAT ARE UNDER TIME CONTROL SO THAT ALL EMPLOYEES WILL KNOW WHEN TO DISCARD ANY FOODS THAT REMAIN BEYOND 4 HOURS. 2.) PREPARE WRITTEN PROCEDURES A.) EXPLAINING HOW TO USE THE TIME MARKING PROCEDURE ABOVE, B.) EXPLAINING WHAT TO DO WITH FOODS THAT REMAIN AFTER 4 HOURS, AND INFORMING ALL EMPLOYEES THAT ALL FOODS UNDER TIME CONTROL MUST BE COOKED, STORED AND HANDLED PROPERLY BEFORE USING THIS METHOD TO LIMIT BACTERIA GROWTH. A RE-VISIT WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE THAT THE FOODS AT THE LAMP WARMER AND IN THE STEAM TABLES ARE HELD AT 135 DEGREES F OR HIGHER OR THAT THEY ARE ACTIVELY UNDER TIME CONTROL. ,
- 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)
|
09/15/2008 | Routine Inspection |
| No violation noted during this evaluation. | 09/21/2007 | |
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