- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed employees preparing food without a hat or hair net. 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
- Toilet Room Receptacle, Covere
- Locations:
- in the women's restroom
- Comment:
- Observed no lid on woman's restroom garbage can in bathroom in kitchen area. Provide lid for restroom garbage can or provide sanitary napkin bin. Correct immediately
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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05/21/2015 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- ITEMS ARE DATE MARKED AS NEEDED. SLICED TOMATOES DATED "12-1 to 12-4". CHICKEN/BEEF PATTIES ARE DATED "12-1 to 12-2". TOSSED SALAD MARKED "12/1/14". CHEESE PIZZA "12/1/14". POST-IT NOTES ARE USED. ITEM IS 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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12/01/2014 | Follow-up |
- Critical: Ready-to-Eat, Potentially Haza
- Locations:
- in the reach-in cooler(s)
- Comment:
- IN THE WALK-IN COOLER, THERE WERE COVERED TRAYS OF LUNCH MEAT, AN OPENED (BUT WRAPPED CLOSED) BAG OF SHREDDED LETTUCE AND A BAGGED CARDBOARD TRAY OF COOKED CHICKEN STRIPS. READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD NOT STILL IN ITS ORIGINAL, UNOPENED PACKAGING, MUST BE DATE MARKED IF IT WILL NOT BE USED WITHIN 24 HOURS. ADD SIX DAYS TO THE DATE OF PREPARATION (OR OPENING OF ORIGINAL PACKAGE) TO ESTABLISH USE-BY DATE AND MARK IT ON THE BAG, CONTAINER ETC. A REVISIT WILL OCCUR IN ABOUT 10 DAYS TO VERIFY THAT PROPER MARKING OR STICKERS HAVE BEEN APPLIED.,
- 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
- Repairing
- Locations:
- in the women's restroom
- Comment:
- THE HAND WASH FAUCET DRIPS IN THE REST ROOM OFF THE DRY FOOD STORAGE ROOM. PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. FIX DRIPPING BY FEBRUARY 18 2015.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Toilet Room Receptacle, Covere
- Locations:
- in the women's restroom
- Comment:
- THERE IS NO COVERED WASTE RECEPTACLE IN THE REST ROOM OFF THE DRY GOOD STORAGE ROOM. A TOILET ROOM USED BY FEMALES SHALL BE PROVIDED WITH A COVERED RECEPTACLE FOR SANITARY NAPKINS. PROVIDE RECEPTACLE BY FEBRUARY 18 2015.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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11/18/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Deli cart is not holding PHFs at or below 41 F-ham 39 F, salami 39 F, quartered tomatoes 41 F, potato salad 41 F. 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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05/21/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Dining area cold holding cart
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Deli cart (in dining room) is not holding potentially hazardous foods (PHF) to internal temperature of 41 F or less: potato salad 44 F, salami 49 F, quartered tomatoes 53 F, sliced turkey 54 F, sliced ham 55 F. , This is a Priority (P) violation. WCHD will return within 7 days to ensure violation is corrected. Store food on ice, use time as a temperature control, or use another cooler until this unit is repaired.,
- 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)
- Repairing
- Items:
- Physical facilities
- Locations:
- Dry storage area wall(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Rubber coving peeling off of wall in dry storage room. Re-attach to wall.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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05/12/2014 | Routine |
- Critical: Discarding or Reconditioning U
- Items:
- Contaminated food(s) food contaminated by
- Locations:
- walk-in cooler(s)
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- Six (6) moldy green peppers in pan in walk-in cooler. Dispose of contaminated food. , Contaminated food thrown out, uncontaminated food placed in clean pan. VIOLATION CORRECTED DURING INSPECTION.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
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11/06/2013 | Routine |
| No violation noted during this evaluation. | 05/06/2013 | Routine Inspection |
| No violation noted during this evaluation. | 11/02/2012 | Routine |
| No violation noted during this evaluation. | 05/02/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/15/2011 | Routine Inspection |
- Food Display
- Items:
- Food on display salad bar
- Problems:
- Lacking protection Sneeze guards
- Corrections:
- Protect against contamination
- Comment:
- FOODS AT THE SALAD BAR ARE NOT PROTECTED FROM OVERHEAD CONTAMINATION. PROVIDE SNEEZE GUARDS OR LIDDED CONTAINERS TO PROTECT FOOD.
- General violation description:
- 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
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11/16/2010 | Routine Inspection |
| No violation noted during this evaluation. | 11/18/2009 | Routine Inspection |
| No violation noted during this evaluation. | 10/29/2008 | Routine Inspection |
| No violation noted during this evaluation. | 11/28/2007 | |
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