- Critical: Backflow Prevention Device, Wh
- Comment:
- THE FAUCET IS NOW EQUIPPED WITH AN APPROVED HOSE BIBB VACUUM BREAKER. VIOLATION IS CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
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01/15/2015 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Comment:
- THE VACUUM BREAKER STILL NEEDS TO BE INSTALLED. ACQUIRE AND INSTALL THE VACUUM BREAKER PRIOR TO JANUARY 15 2015.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
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01/05/2015 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Locations:
- at the 3-compartment sink faucet
- Comment:
- THE FAUCET HAS A 3/4" HOSE THREADED OUTLET WHICH NEEDS TO BE EQUIPPED WITH A HOSE BIBB VACUUM BREAKER (AVB). RECEIPT OR INVOICE FOR AVB PURCHASE CAN BE FAXED OR E-MAILED TO THIS OFFICE AS ACCEPTABLE PROOF OF CORRECTION. ATTN: JOE NAGI, , ;A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under 5-202.14.
- General violation description:
- 5-203.14 -
- Critical: Ready-to-Eat, Potentially Haza
- Locations:
- in the Walk-in cooler
- Comment:
- AN UNSEALED BAG OF SLICED CABBAGE WAS NOT DATE MARKED. ITEM WAS MARKED "12/9/2014" (DATE PACKAGE OPENED) AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION
- 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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12/10/2014 | Routine |
| No violation noted during this evaluation. | 06/04/2014 | Routine |
| No violation noted during this evaluation. | 12/06/2013 | Routine |
| No violation noted during this evaluation. | 06/07/2013 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- IN WALK IN COOLER RAW BEEF WAS ON THE TOP SHELF, AND LETTUCE WAS ON THE BOTTOM SHELF BETWEEN RAW MEATS. KEEP RAW MEATS ON THE BOTTOM SHELF AND PRODUCE AND READY TO EAT FOODS ABOVE THESE ITEMS., WALK IN COOLER WAS REARRANGED AND MEATS WERE PLACED ON THE BOTTOM SHELF, LETTUCE ON THE TOP SHELF. CORRECTED TODAY, MONITOR DAILY.
- 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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12/18/2012 | Routine |
| No violation noted during this evaluation. | 06/25/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN INTERIOR OF KEG COOLERS WHERE THERE IS STANDING WATER/SPILLED LIQUIDS. CLEAN REGULARLY, RECHECK NEXT INSPECTION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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12/05/2011 | Routine Inspection |
| No violation noted during this evaluation. | 05/27/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/10/2010 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Comment:
- I M CLEAN
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
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06/01/2010 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- Ice machine(s) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD/MINERAL BUILDUP ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL RCP APPROVED,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- bar BARE HAND CONTACT
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OLIVES, LEMONS, LIMES WITH NO MEANS TO HANDLE WITHOUT TOUCHING WITH HANDS PLEASE PROVIDE TONGS, SWORDS, PAPER NAPKINS, OR OTHER MEANS TO PREVENT DIRECT CONTACT WITH HANDS, SWORDS AND TONGS NOW AVAILABLE RISK CONTROL PLAN (RCP) SUBMITTED AND APPROVED
- 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
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05/19/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- SOUR CREAM TESTED 41 F AND BELOW RCP SUBMITTED, APPROVED
- 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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11/30/2009 | Follow-up |
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