| No violation noted during this evaluation. | 01/29/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED A POT OF BEAN SOUP AT 100 F FOR HOT HOLDING ON KITCHEN STOVE. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE HELD AT 135 F OR HIGHER FOR HOT HOLDING. PERSON-IN-CHARGE(PIC) REHEATED BEAN SOUP TO 165 F DURING INSPECTION. THE SOUP WAS THEN HOT HELD AT 157 F ON STOVE TOP. 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)
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- OBSERVED ICE BIN WITH SOIL ACCUMULATION ON THE DOOR TRIM AND RUST SPOTS IN THE UPPER CORNERS. ICE BINS SHALL BE CLEANED AT FREQUENCY TO AVOID SOIL ACCUMULATION. CLEAN ICE BIN. VERIFY AT NEXT INSPECTION.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
|
07/30/2014 | Routine |
- Critical: Backflow Prevention
- Comment:
- 1-INCH AIR GAPS ARE PROVIDED ON BOTH THE 3 COMPARTMENT SINK AND UNDERNEATH THE DISH WASH MACHINE. 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.
|
02/17/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- OBSERVED PIPING BELOW FLOOD DRAIN AT 3 COMPARTMENT SINK AND DISH WASH MACHINE IN KITCHEN AREA. AN AIR GAP OF 1 INCH ABOVE FLOOD DRAIN MUST BE PROVIDED TO AVOID BACK FLOW. PROVIDE. WILL FOLLOW UP WITHIN 10 DAYS.,
- 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: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Problems:
- Below 100 ppm
- Comment:
- QUAT SANITIZING SOLUTION WAS OBSERVED BY INSPECTOR TO BE AT A READING OF 100 PPM AT THE 3 COMPARTMENT SINK BEHIND THE BAR. THE TEMPERATURE OF THE SOLUTION WAS 55F. QUAT SANITIZING SOLUTION SHALL BE PREPARED ACCORDING TO MANUFACTURER'S INSTRUCTIONS. DISCUSSED ADJUSTING SOLUTION CONCENTRATION AND TEMPERATURE TO BE BETWEEN 75F TO 95 F. PERSON-IN-CHARGE HAS ADDRESSED PROCEDURE WITH APPROPRIATE STAFF. 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- OBSERVED ICE SCOOP HANGING ON A NAIL NEXT TO ICE MACHINE. DISPENSING UTENSILS MUST BE STORED ON A CLEAN SANITIZED SURFACE. STORE ICE SCOOP IN CLEAN CONTAINER. WILL VERIFY AT NEXT INSPECTION.
- 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
|
01/30/2014 | Routine |
- Critical: Backflow Prevention
- Comment:
- AIR GAP AT 3 COMPARTMENT SINK (THE MIX) PROVIDED. 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: Equipment, Food-Contact Surfac
- Comment:
- ICE MACHINE HAS BEEN CLEANED AND SANITIZED. CORRECTED.
- 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: Food-Contact Surfaces
- Comment:
- OBSERVED THE PURCHASE ORDER CREATED. STILL WAITING FOR PRODUCT TO ARRIVE. USING ALTERNATIVES UNTIL ORDER ARRIVES. CORRECTED.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CAFE: PIZZA PREP, DELI, STATE GRILL AREAS FOOD TEMPERATURES 41F AND BELOW. CORRECTED. MIX: SANDWICHED AND SALADS TEMPERATURES AT 41F AND BELOW. 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: Time as a Public Health Contro
- Comment:
- WRITTEN PROCEDURES FOR USING TIME AS A PUBLLIC HEALTH CONTROL ARE PROVIDED. CORRECTED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Outside Receptacles
- Comment:
- DUMPSTER LIDS HAVE BEEN PROVIDED FOR BOTH DUMPSTERS AND DOORS HAVE BEEN CLOSED CORRECTED.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
|
08/19/2013 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- PIPE NEEDS AN AIR GAP AT THE 3 COMPARTMENT SINK LOCATED AT THE MIX ( THE COFFEE SHOP) A DIRECT CONNECTION MAY NOT EXIST BETWEEN SEWAGE SYSTEM AND DRAIN ORIGINATING FROM EQUIPMENT IN WHICH FOOD ARE PLACED. TRIM/RAISE PIPE TO CREATE AIR GAP. FOLLOW UP IN 10 DAYS,
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ICE MACHINE IN THE MIX HAS A BROWN RESIDUE FORMING IN THE MACHINE. FOOD EQUIPMENT SURFACES SHALL BE CLEANED TO SIGHT AND TOUCH. CLEAN ICE MACHINE AS SOON AS POSSIBLE. FOLLOW UP IN 10 DAYS,
- 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: Food-Contact Surfaces
- Items:
- Food-contact surface(s) storage equipment pan(s)
- Problems:
- With sharp internal Corners
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED FOOD STORAGE CONTAINERS WITH SHARP ANGLED CORNERS IN USE. MULTI USE FOOD CONTACT SURFACES SHALL BE FREE OF SHARP INTERNAL ANGLES, CORNERS, AND CREVICES. DISCONTINUE USE OF THE FOOD STORAGE CONTAINERS WITH SHARP ANGLED CORNERS. FOLLOW UP IN 10 DAYS,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PIZZA PREP STATION: PEPPERONI AT 50F, DISCARDED. DELI: HAM AT 54F, ROAST BEEF 54F, SMOKE TURKEY 54F, TUNA AT 46F, LETTUCE 46F SAUT� GRILL: ITALIAN SAUSAGE 66F, CHICKEN AT 52F, NOODLES 79F (DISCARDED), TOMATOES AT 53F MIX (COFFEE SHOP): TURKEY BAGGET 52F, CHICKEN RIATA 52F, GREEK CHICKEN LAWASH SALAD AT 52F. COLD POTENTIALLY HAZARDOUS FOODS (PHF) FOOD SHALL BE HELD AT 41F AND BELOW. KEEP PHF AT 41 AND BELOW. FOLLOW UP IN 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)
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- OPERATOR OBSERVED USING TIME AS A PUBLIC HEALTH CONTROL WITHOUT WRITTEN PROCEDURE IN ADVANCED. WRITTEN PROCEDURES SHALL BE PREPARED IN ADVANCE MAINTAINED IN THE FOOD ESTABLISHMENT AND MADE AVAILABLE TO THE REGULATORY AUTHORITY. PROVIDE WRITTEN PROCEDURES FOR USING TIME AS A PUBLIC HEALTH CONTROL. USING LOGS AS TOOLS. FOLLOW UP IN 10 DAYS .,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Outside Receptacles
- Items:
- Waste receptacle(s) dumpster
- Problems:
- With doors,lids or covers Missing
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED TO DUMPSTERS WITHOUT LIDS ON TOP OF THEM AND ONE OF THEM THE DOOR OPEN ON THE SIDE. DUMPSTERS SHALL BE DESIGNED AND CONSTRUCTED TO HAVE TIGHT FITTING LIDS, DOORS, OR COVERS. REPLACE DUMPSTERS OR REPAIR LIDS AND CLOSE DOOR. FOLLOW UP AT NEXT INSPECTION. ,
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
|
07/23/2013 | Routine |
| No violation noted during this evaluation. | 01/09/2013 | Routine |
- Critical: Controlling Pests
- Comment:
- DRAIN FLIES HAVE BEEN ELIMINATED, PEST STRIPS AND DRAIN GEL ARE USED. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
08/23/2012 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility With over loaded/loaded trapping devices
- Corrections:
- Remove pests from facility.
- Comment:
- ELIMINATE DRAIN FLIES/FRUIT FLIES AT THE "MIX" HANDSINK AREA. USE PEST STRIPS, CLEAN DRAINS, USE DRAIN GELS (AS DISCUSSED) SEEK HELP FROM LICENSED PEST CONTROL OPERATOR. KEEP AREA DRY. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
07/30/2012 | Routine Inspection |
| No violation noted during this evaluation. | 01/31/2012 | Routine Inspection |
| No violation noted during this evaluation. | 07/07/2011 | Routine Inspection |
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