- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed plastic and metal ice scoops with jagged edges. Food contact equipment must be smooth and easily cleanable. Replace with new ice scoops.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed missing handle on the soup lid at the buffet line. Equipment must be maintained. Replace the missing handle.
- 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.
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06/17/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed panini press that was soiled with encrusted grease and food deposits. Keep panini press clean and free of encrusted grease and food deposits.
- 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observed prepared tuna salad and sliced tomato's that were located in at the Deli by Design station in the Victory reach-in cooler that was improperly date marked for 9 days after the food was prepared. Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared., Corrected: The PIC crossed out the wrong date marks on the prepared tuna salad and sliced tomato's that were located in at the Deli by Design station in the Victory reach-in cooler. The PIC then properly date marked the prepared tuna salad and sliced tomato's.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- A hand washing sink shall be maintained so that it is easily accessible at all times for employee use. Observed hand washing sink in the dish machine area that was blocked by a garbage can and stacks of trays. Move garbage cans and the stacks of trays so that the hand washing sink is easily accessible. , Corrected: The PIC moved the garbage can and stack of trays to another area of the dish machine room so that the hand washing sink is now easily accessible for employee use.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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12/09/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed yogurt and cream cheese at 48 degrees in open self serve display case at serving line. Discard. Cooler at 50 degrees air temperature. Do not store food in this cooler until it can maintain food at 41 degrees or less. Potentially hazardous food must be held at or below 41 degrees at all times. Manager states food was put in this cooler an hour ago. All food was removed from this cooler at time of inspection and put in walk in cooler. Repair person on staff was called and will work on cooler. Corrected at time of inspection by removing items from cooler. Food has not been in danger zone for more than 4 hours and will be monitored by CFM.
- 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: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- Observed 3 boxes of cream cheese and a pan of re fried beans past expiration date. Monitor dates and discard outdated food. Correct immediately. Corrected at time of inspection by education and by manager discarding outdated items. Corrected
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair Chipped
- Corrections:
- Repair/replace.
- Comment:
- Observed walk in cooler with torn door gasket. Observed 2 chipping spatulas. Observed wheel missing on rolling prep bowl unit. Fix or replace these items. Equipment must be maintained in good working order. Correct immediately
- 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.
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06/23/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair Chipped
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED 3 SPATULAS, 1 BRUSH AND ONE SCRAPPER HANDLE IN POOR CONDITION OR CHIPPING. DISCARD OR REPLACE. EQUIPMENT MUST BE MAINTAINED IN GOOD WORKING ORDER. CORRECT IMMEDIATELY
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting Gaps greater than 1/16 of an inch
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- OBSERVED BACK LOADING DOOR LOCK WITH GAPS ON BOTTOM OF IT. OUTER OPENINGS MUST BE PROTECTED. PROVIDE WEATHER STRIP TO BACK LOADING DOCK DOOR TO BE TIGHT SEALING. CORRECT IMMEDIATELY
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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11/26/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- FRONT OPEN AIR CASE HAD AIR TEMPERATURE OF 50F AND FOOD ITEMS AT 50F-55F (YOGURT PARFAITS, CREAM CHEESE, ETC). HOLD POTENTIALLY HAZARDOUS FOODS AT OR BELOW 41F., CORRECTED DURING INSPECTION BY FINDING A PIECE OF PAPER STUCK TO CONDENSER. PAPER REMOVED, CONDENSER VACUUMED OF ANY DUST AND THE DOORS WERE PUT ON UNIT. TEMPERATURE WENT DOWN AND FOOD HELD AT 41F.
- 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)
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05/22/2013 | Routine |
| No violation noted during this evaluation. | 11/07/2012 | Routine |
| No violation noted during this evaluation. | 05/04/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s) ice machine upper shield
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED MOLD BUILD ON THE ICE MACHINE INTERIOR DEFLECTOR PANEL. CORRECTION MADE: OBSERVED THE ABOVE SURFACE MOLD FREE, CLEANED, SANITIZED 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: Time as a Public Health Contro
- Items:
- Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption
- Locations:
- Grill line food prep area
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- OBSERVED WORKING SUPPLY OF OMELET FIXINGS
- General violation description:
- 3-501.19 - RAW EGGS, COOKED SAUSAGE, HAM, DICED TOMATOES @ 64*F. PROVIDE TIME MARKS AND WRITTEN PROCEDURE TO DISCARD POTENTIALLY HAZARDOUS FOODS OUTSIDE OF TEMPERATURE CONTROL EXCEEDING 4 HOURS, 6 HOURS IF NOT EXCEEDING 70*F. CORRECTION MADE: Observed and approved written procedure: Time as a public health control to limit organisms of public health concern for working supplies of potentially hazardous foods: @ 7:00 AM removed from temperature control: diced tomatoes, cooked sausage, ham, bacon 11:00 AM discard time. @ 7:00 AM raw eggs removed from the cooler 11:00 AM discard time.
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10/06/2011 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device vacuum breaker
- Locations:
- Beverage Beverage machine pop spigots
- Problems:
- Not provided
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- OBSERVED A POTABLE WATER SPIGOT OUTLET WITH AN IN LINE ATMOSPHERIC VACUUM BREAKER FEEDING A WATER HOSE WITH AND ATTACHED SQUEEZE TRIGGER SPRAY VALVE. CORRECTION MADE: OBSERVED THE FACILITY OPERATION MANAGER REMOVE THE WATER HOSE WITH THE ATTACHED SPRAY VALVE. THE FOOD MANAGER STATES THAT OUTLET IS NOT IN USED, ONLY THE OVER HEAD WATER SPRAYER IS IN USED NEAREST THE DISH WASH MACHINE.
- 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: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Locations:
- Beverage Beverage machine pop spigots
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- Observed through employee interviewed the pop nozzles are cleaned & sanitized once each weeks
- General violation description:
- 4-602.11 - indicated by residual mold present. CORRECTION MADE: Observed through oral interview the manager instructing his staff to thoroughly wash, rinse and sanitize the underside of the fountain heads and associated nozzle parts at least once every 24 hours.
- Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device
- Locations:
- Beverage Beverage machine pop spigots
- Problems:
- Not properly Installed
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- OBSERVED AN APPROVED 1022 VENTED DOUBLE CHECK VALVE IMPROPERLY INSTALLED WITH A COPPER WATER LINE ATTACHED BOTH DOWN STREAM OF THE DEVICE TO THE CARBONATOR WATER FEED LINE AND TO THE DEVICE VENTED DRAIN LINE. REPLACE BOTH LINES WITH NON-COPPER MATERIAL, SUCH AS PLASTIC OR STAINLESS STEEL.
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
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04/19/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- FRONT OPENFACE COOLER AT CUSTOMER LINE HAD PUDDING AT 53F AND HARD BOILED EGGS 50F. DISCARD ITEMS HELD OVER 4 HOURS IN CASE AND DO NOT STORE ITEMS IN COOLER UNTIL REPAIRED AND CAN HOLD POTENTIALLY HAZARDOUS FOODS COLD AT OR BELOW 41F., CORRECTED. ITEMS DISCARDED THAT WERE HELD OVER 4 HOURS AND ITEMS WILL BE DISCARDED AFTER LUNCH SESSION. NO ITEMS WILL BE STORED IN COOLER UNTIL IT CAN HOLD POTENTIALLY HAZARDOUS FOODS 41F OR BELOW.
- 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: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- OBSERVED IN WALK-IN COOLER ITEMS BEYOND CONSUME BY DATE: DELI HAM DATED 10/12 - 10/18 AND 10/18 TO 10/24, DELI TURKEY DATED 10/18-10/24, TUNA SALAD DATED 10/18 - 10/24, CORNED BEEF DATED 10/18 - 10/24. ENSURE ITEMS ARE NOT KEPT PAST USE BY DATE - MUST BE DISCARDED AT END OF 6TH DAY., CORRECTED. ALL ITEMS BEYOND CONSUME BY DATE WERE DISCARDED.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
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10/26/2010 | Routine Inspection |
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