- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected Observed chopped ham at prep cooler was 38F. Tomatoes were 47F and were discarded in my presence.
- 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)
|
05/13/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous food held and meant to be kept cold must be maintained at a temperature of 41F or below to avoid bacterial growth. Observed at the small prep cooler (omlette station) chopped ham at 44F and sliced tomatoes at 45F. Do not allow potentially hazardous cold foods to cross into and stay in the temperature dangerzone (41F to 135F). Maintain all cold foods at 41F and 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment must be maintained in a state of good repair and condition. Observed these items to be in need of repair: 1. Parts of the ceiling in the walk in cooler and walk in freezer are coming undone and the metal is pulling apart. They may need to be caulked or re-fastened. 2. The latch on the blast chiller is not working properly and there is no tight seal on the door. 3. The handles on a drawer in the cafe area underneath the salad bar are loose or missing. Repair equipment and keep maintained in good condition.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Plumbing must be maintained in a state of good repair. Observed the faucet at a sink in the back prep area is loose and leaking water. Repair and maintain the plumbing in good condition.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/24/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- drink station Beverage machine pop caps and spigots
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- steam table serving line
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- HOT DOGS AT 98-117F, CHICKEN STRIPS AT 117-126F ON STEAM TABLE AT SERVING LINE. , POTENTIALLY HAZARDOUS FOODS REHEATED TO 165F AND HELD HOT AT 135F.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Dish washing Area drainboard(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WATER LEAKING FROM UNDERSIDE OF DISH AREA DRAINBOARD POOLING ONTO FLOOR.
- 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
- Items:
- Wiping cloth(s)
- Locations:
- serving line
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- NUMEROUS WET WIPING CLOTHS PILED IN BUCKET WITH ALMOST NO SANITIZING SOLUTION AT SERVING LINE - WIPING CLOTHS MUST BE SUBMERGED.
- 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
|
10/30/2014 | Routine |
- Nonfood-Contact Surfaces
- Locations:
- Dish washing Area storage shelves
- Corrections:
- Discontinue use.
- Comment:
- DISH WASHING AREA STORAGE SHELVES LINED WITH ALUMINUM FOIL - DISCONTINUE USE - PROVIDE A SMOOTH, DURABLE, NON-ABSORBENT, NON-CORROSIVE, EASILY CLEANABLE SURFACE.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
|
04/25/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Serving Line ceiling grate(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- 3-compartment sink(s) chemical dispenser
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- WATER DRIPPING FROM CHEMICAL DISPENSER PIPE AT 3-COMPARTMENT SINK GARBAGE DISPOSAL.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/29/2013 | Routine |
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- SURFACE TEMPERATURE OF WARES DID NOT REACH AT LEAST 160F AS MEASURED BY NON-REVERSING THERMO LABEL. THE SURFACE TEMPERATURE OF WARES MUST REACH AT LEAST 160F TO BE PROPERLY SANITIZED. SERVICE OR ADJUST MACHINE TO PROVIDE A FINAL RINSE OF AT LEAST 180F TO BRING THE SURFACE TEMPERATURE OF THE WARES TO AT LEAST 160F. CORRECTED AT TIME OF INSPECTION. AFTER MACHINE RAN FOR APPROXIMATELY 15 MINUTES, THE FINAL RINSE TEMPERATURE WAS ADEQUATE TO RAISE THE SURFACE TEMPERATURE OF THE WATER TO AT LEAST 160F. ENSURE THAT THE MACHINE IS RUN LONG ENOUGH TO HEAT WATER FOR FINAL RINSE.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Good Repair and Proper Adjustm
- Items:
- Can opener blade(s)
- Problems:
- With knicks
- Corrections:
- Provide smooth, beveled edge on can opener blade.
- Comment:
- OBSERVED NOTCH IN THE CAN OPENER BLADE CREATING METAL SHAVINGS WHEN CANS ARE OPENED. CAN OPENER BLADES MUST BE SMOOTH AND SHARP TO PREVENT POSSIBLE CONTAMINATION OF FOOD ITEMS. REPLACE THE CAN OPENER BLADE. CORRECTED AT TIME OF INSPECTION, A NEW CAN OPENER BLADE WAS INSTALLED.
- 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.
|
10/22/2012 | Routine |
- Critical: Cooling
- Comment:
- OBSERVED NO LARGE CONTAINERS OF FOOD TO BE COOLED. ALL FOOD WAS BEING COOLED IN LONG, SHALLOW PANS. THE PERSON IN CHARGE IS KNOWLEDGEABLE OF PROPER COOLING TECHNIQUES, TIMES AND TEMPERATURES. CORRECTED.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Hot and cold holding
- Comment:
- CORRECTED. THE GRAB N GO COOLER IN THE SELF SERVICE AREA OF THE CAFETERIA HAS BEEN SERVICED, ADDITIONAL VENTILATION ADDED TO THE BACK, AND FILTERS CLEANED. TEMPERATURES ARE BEING MONITORED AND LOGGED DAILY. ANY POTENTIALLY HAZARDOUS FOOD HAS BEEN MOVED TO THE PEPSI 1 DOOR REACH IN COOLER IN THE SAME AREA UNTIL IT IS GUARANTEED THE GRAB N GO UNIT IS PERFORMING PROPERLY. OBSERVED CHOCOLATE PUDDING AT 36 F, AND PAT OF BUTTER AT 38F IN THE GRAB N GO. MILK IN TH PEPSI COOLER AT 40 F.
- 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: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED. THE SANITIZER DISPENSER WAS SERVICED AND ADJUSTED. TESTED A BUCKET OF SANITIZER AT APPROXIMATELY 200 PPM QUATERNARY AMMONIUM. CONTINUE TO USE TEST STRIPS TO CHECK THE SANITIZER CONCENTRATION ON A REGULAR BASIS.
- 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
|
04/11/2012 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- walk in freezer(s)
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- COOKED POTENTIALLY HAZARDOUS FOOD SHALL BE COOLED FROM 135 DEGREES F TO 70 DEGREES F IN 2 HOURS AND FROM 70 DEGREES F TO 41 DEGREES F IN ANOTHER 4 HOURS FOR A TOTAL OF 6 HOURS. OBSERVED 4 CONTAINERS (PLASTIC, 4 GALLON) OF VEGETABLE SOUP IN THE WALK IN FREEZER DATED 4/1. ONE CONTAINER MEASURED 35 F IN THE CENTER AND 31 F NEAR THE SIDE. NONE OF THE 4 CONTAINERS WAS FROZEN (STILL LIQUID). THE PIC STATES THAT THE KITCHEN DOES NOT MONITOR TEMPERATURES TO MAKE SURE FOOD IS COOLED IN THE ALLOWED AMOUNT OF TIME. THE PIC ALSO STATED THAT SHALLOW PANS ARE NORMALLY USED FOR COOLING SOUPS. TRAIN EMPLOYEES ON PROPER COOLING TIMES AND TEMPERATURES AND WHAT CONTAINERS TO USE TO ENSURE THE FOOD IS COOLED PROPERLY.,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- EXCEPT DURING PREPARATION, COOKING, OR COOLING, POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED AT 41 DEGREES F OR BELOW. OBSERVED IN THE OPEN REACH IN COOLER IN THE SELF-SERVICE AREA OF THE CAFETERIA CHOCOLATE PUDDING AT 46 DEGREES F, GREEK YOGURT AT 42 DEGREES F AND CREAM CHEESE SINGLE 44 DEGREES F. ADJUST COOLER TEMPERATURE TO MAINTAIN FOOD AT 41 DEGREES F OR BELOW, OR REPAIR/REPLACE.,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Quaternary ammonia solution
- Locations:
- Cookline
- Comment:
- A CHEMICAL SANITIZER SHALL MEET MANUFACTURER'S RECOMMENDATIONS. (150-400 PPM QUATERNARY AMMONIUM POSTED IN THE KITCHEN). OBSERVED A SANITIZER BUCKET IN THE COOK LINE AREA TO TEST APPROXIMATELY 100 PPM QUATERNARY AMMONIUM. USE SANITIZER AT RECOMMENDED CONCENTRATION. BUCKET RE-FILLED AND RE-TESTED AT 500 PPM. SERVICE SANITIZER DISPENSER TO DISPENSE APPROPRIATE CONCENTRATION OF SANITIZER.,
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- restroom(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE CLEARLY VISIBLE. OBSERVED NO HAND WASHING REMINDER SIGNS IN THE MEN'S OR WOMEN'S RESTROOMS IN THE KITCHEN AREA. PROVIDE HAND WASHING REMINDER SIGNS.
- 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.
|
04/02/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- DICED HAM IN PREP COOLER AT 50F, ALL OTHER POTENTIALLY HAZARDOUS FOODS IN COOLER AT 41F OR BELOW. CORRECTED AT TIME OF INSPECTION BY DISCARDING HAM.
- 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)
|
09/19/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- MEATLOAF IN HOT HOLDING UNIT AT 125F. UNIT WAS NOT SET AT PROPER TEMPERATURE. CORRECTED AT TIME OF INSPECTION: ALL FOOD BELOW 140F WAS DISCARDED, TEMPERATURE WAS ADJUSTED TO HOLD FOOD ABOVE 140F.
- 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)
|
03/14/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/01/2010 | 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:
- COLD PREP COOLER HOLDING COTTAGE CHEESE AT 48F, DELI MEATS AT 44F. SALAD BAR HOLDING TUNA, POTATO SALAD, BLEU CHEESE AT 48F. ITEMS ABOVE 45F WERE DISCARDED AT TIME OF INSPECTION. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 10-2-10 TO VERIFY COMPLIANCE., Both tomatoes and cottage cheese were tested on salad bar. Tomatoes at 34 F and cottage cheese at 36 F.
- 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)
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CEILING ABOVE COOKLINE IS DUSTY. CLEAN AS OFTEN AS NECESSARY TO KEEP CLEAN. CEILING TILE ARE ALSO DISCOLORED, CONSIDER REPLACING.
- 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.
|
09/22/2010 | Routine Inspection |
| No violation noted during this evaluation. | 03/08/2010 | Routine Inspection |
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