- Critical: Packaged and Unpackaged Food -
- Items:
- Damaged/spoiled/recalled food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to
- Corrections:
- Store separately.
- Comment:
- SEALED BAGS OF AU JUS OBSERVED LEAKING ONTO OTHER SIMILAR BAGS. ALL CONTAINERS, BAGS ETC. SHALL BE IN CLEAN AND SAFE, SANITARY CONDITION AT ALL TIMES. IMMEDIATELY CLEAN AND SANITIZE BAGS IMMEDIATELY., CORRECTED-BAGS CLEANED AND SANITIZED DURING TODAY'S INSPECTION.
- 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
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Locations:
- Cookline oven (s)
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Cookline Hand wash sink(s)
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- THE COOKLINE HANDSINK WATER LINE HAS A LEAK AND A SMALL BUCKET IS BEING USED TO MAINTAINED AND REPAIRED. ALL WATER LINES AND PLUMBING SHALL BE MAINTEAINED. REAPIR LEAKING WATER LINE WITHIN TEN DAY. ITEM TO BE RECHECKED AFTER NINETY DAYS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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10/23/2014 | Routine |
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Repairing
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
10/21/2013 | Routine |
| No violation noted during this evaluation. | 09/04/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- THE COOLER WAS AT 35F AND THE CHEESE WAS AT 40F. THE TEMPERATURE WAS LOWERED AND THE VIOLATION HAD BEEN 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: Materials, Approved
- Comment:
- THE FILTERS WERE REMOVED AND A DIRECT BY PASS CONNECTION WAS GIVEN AND THE FILTERS ARE ON ORDER. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 5-201.11 - (A) A PLUMBING SYSTEM and hoses conveying water shall be constructed and repaired with APPROVED materials according to LAW. (B) A water filter shall be made of SAFE MATERIALS.
|
10/04/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- THE COOLER WAS AT 45F AND THE HAM WAS AT 41F AND THE CHEESE IN THE UPPER COMPARTMENT WAS AT 51F. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH 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: Hot and cold holding
- Comment:
- THE COOLER WAS AT 45F AND THE HAM WAS AT 41F AND THE CHEESE IN THE UPPER COMPARTMENT WAS AT 51F. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH 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: Materials, Approved
- Comment:
- THE WATER LINE WAS CONNECTED DIRECTLY AND THE FILTERS WERE ON ORDER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.
- General violation description:
- 5-201.11 - (A) A PLUMBING SYSTEM and hoses conveying water shall be constructed and repaired with APPROVED materials according to LAW. (B) A water filter shall be made of SAFE MATERIALS.
- Critical: Materials, Approved
- Comment:
- THE WATER LINE WAS CONNECTED DIRECTLY AND THE FILTERS WERE ON ORDER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 5-201.11 - (A) A PLUMBING SYSTEM and hoses conveying water shall be constructed and repaired with APPROVED materials according to LAW. (B) A water filter shall be made of SAFE MATERIALS.
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09/28/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE 1ST IN LINE SINGLE DOOR COOLER WAS AT 46F AND THE CHEESE WAS AT 44F AND CUT TOMATO CONTAINER WAS AT 42.9F. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE FOR LONG TIME.(NORMALLY 4 HOURS). DISCARD ALL THE PHF ITEMS THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE 1ST IN LINE SINGLE DOOR COOLER WAS AT 46F AND THE CHEESE WAS AT 44F AND CUT TOMATO CONTAINER WAS AT 42.9F. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE FOR LONG TIME.(NORMALLY 4 HOURS). DISCARD ALL THE PHF ITEMS THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH 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: Materials, Approved
- Items:
- Water treatment device(s)
- Problems:
- Constructed from materials that are not Allow migration of deleterious substances
- Corrections:
- Provide safe, approved materials.
- Comment:
- THE CHLORINE REDUCER FILTER ON THE WATER SUPPLYING SYSTEM WAS INSTALLED 6-28-2007. THE MANUFACTURER RECOMMENDS TO REPLACE THE FILTER EVERY 6 MONTHS. EXCESS CONCENTRATION OF CHLORINE MAY SEEP INTO THE WATER SYSTEM OR THE EQUIPMENT MAY NOT WORK PROPERLY. IMMEDIATELY REPLACE THE FILTERS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 5-201.11 - (A) A PLUMBING SYSTEM and hoses conveying water shall be constructed and repaired with APPROVED materials according to LAW. (B) A water filter shall be made of SAFE MATERIALS.
- Critical: Materials, Approved
- Items:
- Water treatment device(s)
- Problems:
- Constructed from materials that are not Allow migration of deleterious substances
- Corrections:
- Provide safe, approved materials.
- Comment:
- THE CHLORINE REDUCER FILTER ON THE WATER SUPPLYING SYSTEM WAS INSTALLED 6-28-2007. THE MANUFACTURER RECOMMENDS TO REPLACE THE FILTER EVERY 6 MONTHS. EXCESS CONCENTRATION OF CHLORINE MAY SEEP INTO THE WATER SYSTEM OR THE EQUIPMENT MAY NOT WORK PROPERLY. IMMEDIATELY REPLACE THE FILTERS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS., ,
- General violation description:
- 5-201.11 - (A) A PLUMBING SYSTEM and hoses conveying water shall be constructed and repaired with APPROVED materials according to LAW. (B) A water filter shall be made of SAFE MATERIALS.
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09/13/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Smoking
- Corrections:
- Smoke only in designated areas as restricted above.
- Comment:
- OBSERVED CIGARETTE BUTTS AND ASHES IN AN ASH TRAY ON EMPLOYEE BREAK TABLE. SMOKING IS NOT PERMITTED IN LICENSED FOOD ESTABLISHMENTS. CORRECTED BY DISCARDING ALL SMOKING PARAPHERNALIA. TRAIN ALL EMPLOYEES.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
08/24/2010 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- REPEAT: EMPLOYEES NOT WEARING A HAT OR HAIR NET WHEN PREPARING FOOD. ALL EMPLOYEES PREPARING FOOD MUST WEAR A HAT OR HAIR NET CORRECT IMMEDIATELY
- 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
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Comment:
- PROVIDE PAPER TOWELS THAT FIT DISPENSERS PROVIDED OR PROVIDE NEW PAPER TOWEL DISPENSERS THAT FIT PAPER TOWELS. TWO KITCHEN AREA HAND SINK PAPER TOWEL DISPENSERS ARE EMPTY
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Outer Openings, Protected
- Items:
- Outer opening(s) window(s)
- Problems:
- Not self-closing
- Corrections:
- Provide self-closure.
- Comment:
- DRIVE THROUGH WINDOW DOES NOT SELF CLOSE . PROVIDE SELF CLOSING DRIVE THROUGH WINDOW
- 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
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- FROZEN HASH BROWN THAWING AT FRONT FRYER AREA ON COUNTER. THAW IN COOLER CORRECT IMMEDIATELY
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- FIX OR REMOVE UNUSED COOLER AND FREEZER UNITS.
- 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
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08/18/2009 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- ALL EMPLOYEES MUST BE FAMILIAR WITH THE BIG 5 ILLNESSES AND WHEN AND HOW TO REPORT THEM. USE PROVIDE FORMS OR ESTABLISH OWN HEALTH POLICY CORRECT IMMEDIATELY,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A. FIX LEAK UNDER 3 COMPARTMENT SINK WASH SECTION. DRIPPING INTO FULL BUCKET B. FIX DRAIN AREA AT CUSTOMER POP AREA. PLUGGED AND DRIPPING INTO MOP BUCKET. PLUMBING SYSTEM MUST BE MAINTAINED CORRECT IMMEDIATELY,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- A. WALK IN FREEZER AT 20 DEGREES. FREEZERS MUST BE AT 0 - 10 DEGREES AND FOOD MUST BE KEPT FROZEN SOLID. FIX FREEZER B. 3 DOOR COOLER IN FRONT IS BROKEN. FIX OR REMOVE. C. DOOR GASKET BROKEN ON 1 DOOR TALL FREEZER. REPLACE OR FIX BROKEN DOOR GASKET ON 1 DOOR FREEZER
- 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- REPEAT: EMPLOYEES NOT WEARING A HAT OR HAIR NET WHEN PREPARING FOOD. ALL EMPLOYEES PREPARING FOOD MUST WEAR A HAT OR HAIR NET CORRECT IMMEDIATELY,
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not tight-fitting Gaps greater than 1/16 of an inch
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- BACK DOORS NOT TIGHT FITTING. LARGE GAP ON BOTTOM OF MAIN BACK DOOR. SMALL GAP ON BOTTOM OF BACK DOOR NEAR BATHROOMS. PROVIDE WEATHER STRIP ON BOTTOM OF BACK DOOR THAT MAKES IT 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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02/16/2009 | Routine Inspection |
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