- Critical: Manual Warewashing, Sink Compa
- Comment:
- 3 COMPARTMENT SINK IS SET UP FOR WASH,RINSE, AND SANITIZING. CORRECTED.
- General violation description:
- 4-301.12 - (A) Except as specified in # (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. (Pf) (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in # (C) of this section shall be used. (Pf) (C) Alternative manual WAREWASHING EQUIPMENT may be used when there are special cleaning needs or constraints and its use is APPROVED. Alternative manual WAREWASHING EQUIPMENT may include: (1) High-pressure detergent sprayers
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- COOKED MEATS ARE MARKED WITH DISCARD DATE. CORRECTED.
- 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
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06/19/2015 | Follow-up |
- Critical: Manual Warewashing, Sink Compa
- Items:
- Three compartment sink
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- OBSERVED EMPLOYEE WASHING AND SANITIZING DISHES WITHOUT USING THE RINSING STEP FOR WARE WASHING AT THE 3 COMPARTMENT SINK. A SINK WITH AT LEAST 3 COMPARTMENT SHALL BE PROVIDED FOR MANUALLY WASHING, RINSING, AND SANITIZING EQUIPMENT AND UTENSILS. LABEL SINKS WITH WASH,RINSE, AND SANITIZE STICKERS FOR THE APPROPRIATE DISH WASHING PROCEDURE. RINSE DISHES AFTER YOU WASH THE DISHES. FOLLOW UP WITHIN 10 DAYS TO ENSURE COMPLIANCE.,
- General violation description:
- 4-301.12 - (A) Except as specified in # (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. (Pf) (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in # (C) of this section shall be used. (Pf) (C) Alternative manual WAREWASHING EQUIPMENT may be used when there are special cleaning needs or constraints and its use is APPROVED. Alternative manual WAREWASHING EQUIPMENT may include: (1) High-pressure detergent sprayers
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- OBSERVED MEAT DISHES INSIDE FRONT COOLER WITHOUT ANY DATE MARKINGS. READY-TO-EAT POTENTIALLY HAZARDOUS FOODS SHALL BE DATE MARKED TO INDICATE WHEN FOOD SHALL BE DISCARDED OR CONSUMED. BEGINS WHEN FOOD IS PREPARED OR OPENED. 7 DAYS SIS THE MAXIMUM ALLOWED TIME FOR DATE MARKING. DATE MARK FOODS. FOLLOW UP WITHIN 10 DAYS.,
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- OBSERVED FOOD RESIDUE ON WALLS AND FLOOR AROUND THE HOT WATER TANK AND MOP SINK. PHYSICAL FACILITY SHALL BE CLEANED AT A FREQUENCY TO KEEP IT CLEAN. MOP FLOORS AND CLEAN WALLS IN MOP ROOM. VERIFY COMPLIANCE AT NEXT INSPECTION.
- 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.
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06/04/2015 | Routine |
- Critical: Cooling Methods
- Comment:
- Potentially hazardous foods are now cooled in shallow pans. Corrected.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Potentially Hazardous Food (Ti
- Comment:
- All items in the prep table cooler are under 41F, garlic sauce 41F, chops 39F, cut lettuce 40F. Violation 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)
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12/18/2014 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container
- Corrections:
- Utilize long, shallow pans.
- Comment:
- The garlic sauce in the 5 gallon bucket is 53F near the surface, 63F down about 4 inches, and the bottom of the bucket is undoubtedly warmer and unable to cool quickly. Place sauces in small shallow pans for cooling or in ice baths or use ice paddles. Correct practice immediately, recheck in 10 days.,
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Tilapia in the reach in cooler is 45F, chicken is 48F (cooked last night). Adjust cooler immediately so potentially hazardous foods can be held under 41F at all times. Check food temps with stab thermometer. Correct immediately. Revisit within 10 days. ,
- 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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11/24/2014 | Routine |
- 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:
- RAW CHICKEN WAS FOUND IN REACH IN COOLER OVER CUT LETTUCE ( IN A CLOSED TUB) TODAY. REARRANGE COOLER SO THAT RAW ANIMAL PRODUCTS ARE STORED BELOW AND AWAY FROM READY TO EAT FOODS. , CORRECTED AT TIME OF INSPECTION. COOLER REARRANGED AND CHICKEN WAS PLACED IN MEAT COOLER ON BOTTOM SHELF. 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
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05/15/2014 | Routine |
| No violation noted during this evaluation. | 11/18/2013 | Routine |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- PIC STATED THAT THE DISHES AND UTENSILS WERE WASHED, DIPPED IN BLEACH WATER AND THEN RINSED AGAIN. THE SANITIZER WATER HAD 0 PPM BLEACH IN IT. DISHES MUST BE WASHED-RINSED-SANITIZED AND AIR DRIED -IN THAT ORDER. SANITIZE WITH 50-100 PPM BLEACH. CORRECT PRACTICE TODAY., PIC SET SINKS UP IN THE CORRECT ORDER AND USED TEST STRIPS TO MEASURE 100PPM BLEACH FOR SANITIZING. CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- DO NOT USE HOME DEPOT BUCKETS FOR FOOD STORAGE, THESE BUCKETS ARE NOT FOOD GRADE. DISCONTINUE IMMEDIATELY. ONIONS AND BEETS FOUND IN HOME DEPOT BUCKETS TODAY., FOOD ITEMS TAKEN OUT OF HOME DEPOT BUCKETS AND PLACED IN FOOD GRADE PLASTIC CONTAINERS AT TIME OF INSPECTION. CORRECTED.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Ice Used as Exterior Coolant,
- Items:
- Ice
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- DO NOT STORE WATER BOTTLES IN THE ICE MACHINE, THIS ICE IS USED IN DRINKS. DISCONTINUE IMMEDIATELY., THE WATER BOTTLES WERE REMOVED FROM ICE MACHINE AT TIME OF INSPECTION.
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
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05/06/2013 | Routine |
| No violation noted during this evaluation. | 10/09/2012 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed heavy carbon build-up on pans, stove top and grill. Food contact equipment must be cleaned on a daily basis. Clean to sight and touch on a daily basis.
- 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: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide conspicuous thermometer in the food prep cooler at cookline.
- 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)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Observed ice scoop laying in ice in ice machine. Ice scoop must be stored handle up out of ice in ice machine. The person in charge did this in my presence. Violation corrected
- 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
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10/02/2012 | Routine |
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- PERSON IN CHARGE AND COOKS EDUCATED TODAY ON REQUIREMENTS OF HOT HOLDING COOKED RICE., THE PERSON IN CHARGE IS UNAWARE OF HOT HOLDING REQUIREMENT FOR COOKED RICE. ALL REQUIRED FOODS SHALL BE PROPERLY HOT OR COLD HELD AND KEPT OUT OF THE TEMPERATURE DANGER ZONE. CORRECT IMMEDIATELY.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- Ice bin(s)
- Problems:
- Not properly cleaned and sanitized Prior to food contact
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- CANS REMOVED AND ICE DISCARDED DURING INSPECTION., SODA CANS AND BOTTLED WATER FOUND IN ICE MACHINE. ALL FOODS (INCLUDING ICE) SHALL BE KEPT SAFE AT ALL TIMES. REMOVE CANS AND BOTTLES AND DISCARD ICE IMMEDIATELY.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- Cookline
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- COOKED RICE FOUND HELD ON COUNTER NEXT TO STOVE WITHOUT PROPER HOT HOLDING. RICE AT 118F. , RICE PLACED ON STOVE AND REHEATED TO PROPER TEMPERATURE AND KEPT ON STOVE FOR HOT HOLDING.
- 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)
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE COOK LINE FLOOR, DISH MACHINE AREA WALLS AND FLOORS, M3 REACH IN COOLER HANDLES ARE UNCLEAN. CLEAN ALL ITEMS AS REQUIRED. CORRECT IMMEDIATELY.
- 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.
- Drying mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
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03/21/2012 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed mold on walls of drain bowl under the 3 compartment sink. Clean to sight and touch on a weekly basis.
- 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.
- Food Storage, prohibited Areas
- Items:
- Food(s) stored
- Problems:
- In prohibited area(s)
- Corrections:
- Relocate to a suitable storage area
- Comment:
- Observed boxes of vegetable oil stored on shelf above the mop sink. Food and food contact equipment must be stored in a way that prevents contamination. Store all food containers in a dry storage area away from the mop sink. Keep the sink accessible.
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
- Food Temperature Measuring Dev
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed the Farberware metal stem thermometer with an inaccurate. Repair or replace the thermometer to insure accurate food temperature measurements.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Provide hats or hair nets for all food handlers.
- 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
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08/05/2011 | Routine Inspection |
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