- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the dishroom handsink. Paper towels must be provided at each handsink. Paper towels were provided in my presence. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled floor of cupboard under the slop sink at front counter. Facilities must be kept clean. Clean to sight and touch as needed.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed ice scoop holder on side of the ice machine with dust inside. Non-food contact equipment must be kept clean. Clean to sight and touch on a daily basis. The ice scoop holder was cleaned to sight and touch in my presence. Violation corrected.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
08/20/2014 | Routine |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed 2 missing drain plugs for the 3 compartment sink. Plumbing must be maintained. Two new drain plugs were provided in my presence. Violation corrected.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Temperature Measuring Devices,
- Items:
- Air/water thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Replace.
- Comment:
- Observed inaccurate indicating thermometer in the display cooler. A new accrate thermometr was provided in my presence. Violation corrected.
- General violation description:
- 4-203.12 - (A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5°C in the intended range of use.(Pf) (B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±3°F in the intended range of use. (Pf)
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Problems:
- Unorganized
- Corrections:
- Store in an orderly manner.
- Comment:
- Observed brooms stored by the rear handsink. Store brooms in designated area by the mop sink.
- General violation description:
- 6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
|
08/26/2013 | Routine |
| No violation noted during this evaluation. | 08/16/2012 | Routine |
- Critical: Backflow Prevention Device, De
- Locations:
- beverage station beverage machine(s)
- Comment:
- WATERLINE TO SODA CARBONATOR MUST BE EQUIPPED WITH AN AMERICAN SOCIETY OF SANITARY ENGINEERING (ASSE 1022) APPROVED VENTED DOUBLE CHECK VALVE. INSTALL DEVICE PRIOR TO JANUARY 17, 2011.
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Locations:
- 3-compartment sink and drainboard, 3-compartment sink and drainboard drain
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- THREE COMPARTMENT SINK DRAIN DOESN'T TERMINATE ABOVE RIM OF FLOOR DRAIN. A TWO PIPE DIAMETER AIR GAP MUST EXIST BETWEEN THE DRAINPIPE OUTLET AND THE FLOOR DRAIN. PROVIDE THIS VERTICAL SEPARATION. CORRECT PRIOR TO JANUARY 17, 2011
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Cleaning, Frequency/Restrictio
- Comment:
- FACILITIES MUST BE KEPT CLEAN. CLEAN BOTTOMS OF REFRIGERATORS.
- 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 Temperature Measuring Dev
- Comment:
- NO WRITTEN RECORD OF ROUTINE FOOD THERMOMETER CALIBRATION. DEVELOP AND USE A LOG SHEET TO ENSURE A PROPERLY CALIBRATED THERMOMETER. CALIBRATE AS NEEDED.
- 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)
- Hand Drying Provision
- Comment:
- NO PAPER TOWELS FOR HAND WASH SINK IN BACK ROOM. PROVIDE TOWELS AS NEEDED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Comment:
- PROPER HAND WASHING TECHNIQUE SIGNAGE MUST BE POSTED AT HANDWASH SINKS. PROVIDE THIS SIGNAGE IN WOMEN'S REST ROOM.
- 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.
- Light Bulbs, Protective Shield
- Comment:
- LIGHT BULBS MUST BE PROPERLY SHIELDED TO PREVENT RELEASE OF FRAGMENTS IF LIGHT IS SHATTER. RE-SECURE THE LIGHT SHIELD NEAR THE CASHIER STATION.
- 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
- Maintaining Refuse Areas/Enclo
- Locations:
- Outside receptacles
- Comment:
- OUTDOOR REFUSE CONTAINERS MUST BE IN AREAS FREE OF LITTER. CLEAN REFUSE/DEBRIS OFF OF GROUND NEAR OUTSIDE DUMPSTER.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Repairing
- Comment:
- FACILITY MUST BE KEPT IN GOOD REPAIR. --"TRUE" MODEL REACH-IN COOLER GASKET IS DAMAGED AND NEEDS REPAIR. REPAIR/REPLACE GASKET. --WALL BY THREE COMPARTMENT SINK IS ERODING DUE TO NEARBY METAL STRAINER STORAGE. STRAINER RELOCATED AT TIME OF INSPECTION. REPAIR/RESEAL WALL. --SHELF FOR COFFEE MUGS BY ICE CREAM TYPE DIPPER WELL IS DAMAGED. SEAL DAMAGED SITE WITH A SEALANT/EPOXY. --REACH-IN FREEZER IN EMPLOYEE LUNCHROOM HAS LOOSE RACK HOLDER STRIP ON LEFT SIDE. RE-SECURE STRIP.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Comment:
- WIPING RAGS MUST BE STORED IN A BUCKET OF SANITIZING SOLUTION (OF 200-400 PPM QUATERNARY AMMONIA IN THIS CASE). PROVIDE BUCKETS FOR THIS PURPOSE.
- 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
|
01/07/2011 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- Milk pitchers/steaming pitchers are cleaned and sanitized every 4 hours. Corrected.
- 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
- Critical: Time as a Public Health Contro
- Comment:
- Time marking observed on the milk pitchers. 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.
|
12/18/2009 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- Person in charge stated that milk steaming pitchers in continual use are only cleaned once per day. Pitchers are rinsed in the hand sink between uses. Discontinue this practice. Food contact surfaces of equipment that are in continual use must be properly cleaned and sanitized every four hours. Rinsing pitchers is not an acceptable alternative to proper cleaning. Train staff, and a follow up inspection will be conducted within 10 days to confirm compliance.
- 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
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- Person in charge stated that milk steaming pitchers in continual use are only cleaned once per day. Pitchers are rinsed in the hand sink between uses. Discontinue this practice. Food contact surfaces of equipment that are in continual use must be properly cleaned and sanitized every four hours. Rinsing pitchers is not an acceptable alternative to proper cleaning. Train staff, and a follow up inspection will be conducted within 10 days to confirm compliance.,
- 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
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- Observed pitchers of milk in the dining area held at room temperature without time marking. Provide clear time marks that indicate the time that is 4 hours past the time of removal from refrigeration. A follow up inspection will be conducted within 10 days to confirm compliance.
- 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.
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- Observed pitchers of milk in the dining area held at room temperature without time marking. Provide clear time marks that indicate the time that is 4 hours past the time of removal from refrigeration. A follow up inspection will be conducted within 10 days to confirm compliance. ,
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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)
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes Dishwashing
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- Observed employees rinsing milk steaming pitchers in the hand washing sink. Use hand sinks for hand washing only, and clean milk steaming pitchers in an approved manner. (See violation 4-602.11)
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
12/03/2009 | Routine Inspection |
| No violation noted during this evaluation. | 06/08/2009 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed pink and black mold on the upper interior components of the ice machine. Remove components and clean/sanitize according to manufacturer's instruction. A follow up inspection will be conducted within 10 days to confirm compliance., , ,
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- Observed a spatula stored in a sanitizer bucket between uses. Store as described above.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- Handsinks must always be accessible: observed a step ladder and a propped open door blocking the handsink. Keep accessible at all times.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
12/08/2008 | Routine Inspection |
- Using a Handwashing Sink
- Items:
- Handwashing sink(s), Handwashing sink(s)
- Problems:
- Used for culinary purposes, Not accessible
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink., Handwashing sinks are to be accessible for use at all times
- Comment:
- Observed discoloration from coffee in the service line handsink. Use handsink for handwashing only. Back room handsink was blocked by recycling, and garbage. Keep handsinks accessible at all times.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored in Less than 100-200 ppm quaternary ammonia
- Corrections:
- Store wiping cloths in 100-200 ppm quaternary ammonia.
- Comment:
- Observed 0ppm. quaternary ammonia in wiping cloth bucket. Keep btwn. 100-200ppm. quat san.
- 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
|
06/09/2008 | Routine Inspection |
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