- Floors, Walls, and Ceilings
- Items:
- Wall(s) wall covering(s)
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Wall coverings must be installed so they are smooth and easily cleanable. Observed the wall behind the steam table had some panels missing and had food splashed on it. Replace with new paneling to create a smooth, easily cleanable surface.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A sign or poster reminding employees to wash hands before returning to work must be provided at each handwashing sink. Observed no handwash sign in the women's restroom. Provide a handwash sign.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Storage
- Items:
- Personal items
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Employees must store personal items in designated areas. Observed a jacket lying on the dry storage rack above dry storage food items. Relocate personal clothing and othe items so they do not contaminate food.
- General violation description:
- 7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
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02/20/2015 | Routine |
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed missing light shield above the 3 compartment sink. Lights must be shielded. Install a new light shield.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Observed gap at bottom of the rear screen door. Outer openings must be sealed to prevent entry of pests. Install new weatherstrip at bottom of the door.
- 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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08/06/2014 | Routine |
| No violation noted during this evaluation. | 02/25/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- TOMATOES AND LETTUCE TEMPERATURES ARE AT 60F AND 51F RESPECTIVELY IN PREP COOLER. COLD POTENTIALLY HAZARDOUS FOOD SHALL BE 41F AND BELOW. KEEP COLD POTENTIALLY HAZARDOUS FOODS 41F AND BELOW. FOLLOW UP 10 DAYS. HAND OUT GIVEN FOR USING TIME AS A PUBLIC HEALTH CONTROL. RISK CONTROL PLAN GIVEN. ,
- 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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10/03/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED AT PREP STAT ION COOLER TOMATOES AT 69F AND LETTUCE AT 65F. COLD POTENTIALLY HAZARDOUS FOOD SHALL BE HELD AT 41F OR BELOW. KEEP COLD POTENTIALLY HAZARDOUS FOODS BELOW 41F OR BELOW. DISCARDED LETTUCE AND TOMATO. FOLLOW UP 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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08/29/2013 | Routine |
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed missing drain plug for the sanitizing compartment of the 3 compartment sink. Plumbing must be maintained. Provide a new drain plug which allows sink compartment to be filled. Dishes and utensils are currently being sanitized in the dishmachine.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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02/05/2013 | Routine |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO SANIOTIZER DETECTED AT TIME OF VISIT .......REPAIR MACHINE TO DISPENSE 50-100PPM ENSURE ALL EQUIPMENT AND UTENSILS ARE PROPERLY SANITZER BEFORE USING........MANUELLY SANITIZE AT 50-100PPM AT 3 COMPARTMENT SINK UNTIL SERVICE ADJUSTS/REPAIRS DISHWASHER TO DISPENSE 50-100 PPM.
- 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
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08/27/2012 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Comment:
- REPLACE MISSING ICE MACHINE/ BIN COVER.
- 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.
- Wiping Cloths, Use Limitation
- Comment:
- STORE WET WIPING CLOTHS IN SANITZER SOLUTION WHEN NOT IN HAND.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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03/02/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- NO FOODS AT ROOM TEMPEATURE......ALL FOODS AT 41F OR BELOW IN COOLERS
- 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: Preventing Contamination from
- Comment:
- NO FOODS STORED UNDER RAW EGGS IN DISPLAY COOLER.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Separation, Packaging, & Segre
- Comment:
- NO FOODS STOREDE UNDER RAW EGGS IN DISPLAY COOLER.
- 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
- Critical: When to Wash
- Comment:
- HANDS ARE WASHED AFTER CONTAMINATING HANDS OR GLOVES.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
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09/23/2011 | 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:
- SLICED HAM RECORDED AT 50F IN REACH IN COOLER DRAWER, FETA CHEESE AT 48F AT TOP REACH IN COOLER........COOKED POTATOES STORED AT ROOM TEMPERATURE / RECORDED AT 52F .......OTHER FOOD SUCH AS COOKED SAUSAGE/2 TRAYS OBSERVED AT ROOM TEMPERATURE STORAGE.........MAINTAIN ALL POTENTAILLY HAZADOUS FOODS AT 41F 0R BELOW....OR .....AT 135F OR ABOVE.....MINIMIZE FOODS OUT AT ROOM TEMPERATURE OPERATOR MAY WANT TO CONSIDER USING TIME AS A CONTROL FOR FOODS STORED AT ROOM TEMPERATURE......THIS WILL REQUIRE WRITTEN PROCEDURE AS TO WHAT FOODS, TIME LABELING , WITH START AND END TIME ......THE END TIME WILL BE THE TIME FOOD IS DISCARDED......THERE WOULD NO LONGER BE RE-REFRIGERATION OF TIME CONTROL FOODS .....THOSE THOSE WENT PROPERLY LABELED WOULD BE DISCARDED AT 4 HOUR LIMIT...... TIME CONTROL FOODS WITHOUT WRITTEN PROCEDURES , TIME LABELING AND OUT OF SAFE TEMPERATURE ZONE WILL BE DISCARDED. FOODS STORED IN REACH IN COOLERS MUST BE AT 41F OR BELOW.......REPAIR / REEPLACE REACH IN COOLER TO MAINTAIN 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OPERATOR IS HANDLING TOAST WITH CONTAMINATED GLOVES .........DISCONTINUE THIS PRACTICE DISCARD GLOVES.....WASH HANDS......PUTT ON NEW GLOVES...THEN BUTTER TOAST.,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- RAW EGGS STORED OVER CONDIMENTS , KETCH UP , MUSTARD IN DISPLAY COOLER........STORE RAW ANIMAL FOODS ON BOTTOM SHELF .....DO NOT STORE OTHER FOODS UNDER RAW ANIMAL FOODS SUCH AS EGGS. SUBMIT RISK CONTROL PLAN.,
- 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
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OPERATOR MUST WASH HANDS AFTER CONTAMINATING GLOVE AND HAND AS OBSERVED THEN PUT ON NEW GLOVES BEFORE BUTTERING TOAST.,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
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08/26/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUAS FOODS/ READY TO EAT ORCOOKED TO BE REHEATED.........COOKED CHICKEN, SAUSAGE , HAM, SLICED HAM HOT DOGS OBSERVED WITHOUT DATEMARKING....... ALL FOODS PROPERLY DATE MARKED IN BOTH REACH IN COOLERS.,
- 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: Separation, Packaging, & Segre
- Comment:
- RAWS MEATS WERE STORED PROPERLY IN THE UPRIGHT COOLER.
- 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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03/24/2011 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- ,
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- STORE RAW ANIMAL FOODS SUCH AS HAMBURGER AND GYRO SLICES ON BOTTOM SHELF OF COOLERS.......PATTIE OBSERVED STORED OVER CHEESE AND HAMBURGER OVER HOTDOGS......CORRECTED AT VISIT BY REARRANGING COOLER TO PUT PATTIES AND GYRO SLICES ON BOTTOM SHELF WITH HAMBURGER STORED OVER PATTIES ON THE 2ND SHELF LEAVING SPACE BETWEEN HAMBURGER AND BACON BITS .,
- 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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02/24/2011 | Routine Inspection |
| No violation noted during this evaluation. | 09/13/2010 | Follow-up |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed the 3 compartment sink missing the faucet and the 3 drain plugs. Plumbing must be maintained. Install a new faucet that reaches all 3 compartments and provide 3 drain plugs which seal properly,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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08/24/2010 | Routine Inspection |
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