- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- OBSERVED SOILED CAN OPENER IN PREP AREA. FOOD CONTACT SURFACES AND UTENSILS SHALL BE CLEANED TO SIGHT AND TOUCH. PERSON-IN-CHARGE(PIC) CLEANED CAN OPENER DURING INSPECTION. CORRECTED.
- 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
|
01/27/2015 | Routine |
| No violation noted during this evaluation. | 01/24/2014 | Routine |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- Facility FOOD CONTACT SURFACE(S)
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- MUSHROOMS STORED IN CARDBOARD BOX PLEASE ALWAYS STORE THEM IN A DURABLE CONTAINER THAT IS CAPPABLE OF BEING CLEANED/SANITIZED AND THUS UNABLE TO ALLOW MIGRATION OF DELETERIOUS SUBSTANCE(S) TO THE FOOD(S) WITHIN, PIC TRANSFERRED THEM TO A PLASTIC CONTAINER
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s) HAIR RESTRAINT(S)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- HAT AVAILABLE, BUT NOT BEING WORN TODAY PLEASE ALWAYS WEAR HAT/HAIRNET WHILE PREPARING FOOD(S)
- 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
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01/22/2013 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen exterior surfaces
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the exterior surfaces of all kitchen equipment. As equipment surfaces become greasy, simply wipe down and wash surfaces. Otherwise, the important interior surfaces of equipment remain clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Provide a working supply of paper hand towels to the hand wash sink located adjacent to the three compartment sink to help encourage frequent and PROPER staff hand ash activities.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
01/25/2012 | Routine Inspection |
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- MISSING LIGHT SHIELDS NEAR 3-COMPARTMENT SINK AND NEAR REACH-IN FREEZER.
- 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
|
01/28/2011 | Routine Inspection |
| No violation noted during this evaluation. | 01/27/2010 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- AT THE TIME OF INSPECTION, A FOOD EMPLOYEE WAS OBSERVED PREPARING A SALAD WITHOUT A HAIR RESTRAINT. EMPLOYEES SHALL WEAR HAIR RESTRAINTS SUCH AS HATS, NETS, ETC TO AVOID CONTACTING EXPOSED FOOD WITH THEIR HAIR. COMPLIANCE WITH THIS SECTION OF THE CODE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION.
- 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
|
07/21/2009 | Routine Inspection |
| No violation noted during this evaluation. | 01/26/2009 | 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:
- IN THE LOWER RIGHT COMPARTMENT OF THE PREP COOLER, TWO PLASTIC CONTAINERS OF PEPPERONI'S WERE FOUND AT 49.6 AND 46.0 DEGREES F. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE KEPT COLD AT 41 DEGREES F OR LESS. THE PERSON IN CHARGE DISCARDED THE PEPPERONI'S. REPAIR THIS COOLER SO THAT IT CAN KEEP FOODS WITHIN AT 41 DEGREES F OR LESS. CONSIDER ALSO ADJUSTING THE THERMOSTAT TO A LOWER TEMPERATURE SETTING. IN THE INTERIM, DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THIS SECTION OF THE PREP COOLER. INSTEAD, STORE THESE KINDS OF FOODS IN THE WALK IN COOLER WHICH WAS SHOWN TO MAINTAIN FOODS AT 41 DEGREES F OR LESS. (EX: SLICED HAM: 39.5 DEGREES F, CHOPPED SALAMI: 40.2 DEGREES F) THIS IS A CRITICAL VIOLATION. A RE-VISIT WILL BE CONDUCTED WITHIN 10 DAYS OF TODAY'S INSPECTION TO ENSURE COMPLIANCE. ,
- 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)
|
07/24/2008 | Routine Inspection |
- Frequency
- Comment:
- EXAMINATION OF THE MEN'S RESTROOM REVEALED A WASTE RECEPTACLE THAT WAS FULL AND BEGINNING TO OVER FLOW WITH TRASH. PER SECTION 5-502.11, REFUSE FROM WASTE RECEPTACLES SHALL BE REMOVED FROM THE PREMISES AT A FREQUENCY NECESSARY TO MINIMIZE THE POSSIBILITY OF ODORS OR CONDITIONS THAT COULD ATTRACT OR HARBOR INSECTS OR RODENTS. INCREASE THE FREQUENCY AT WHICH THE MEN'S BATHROOM-WASTE RECEPTACLE IS EMPTIED. ADHERENCE TO THIS SECTION OF THE CODE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION.
- General violation description:
- 5-502.11 - REFUSE, recyclables, and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
- Hair Restraint Effectiveness
- Comment:
- EXAMINATION OF THE SALAD PREP/PIZZA TOPPING AREA REVEALED THAT A FOOD HANDLER WAS NOT WEARING A HAIR RESTRAINT WHILE PREPARING SALADS AND PIZZA TOPPINGS. PER SECTION 2-402.11, FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS TO AVOID CONTACTING EXPOSED FOODS WITH THEIR HAIR. ADHERENCE TO THIS SECTION OF THE CODE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION.
- 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
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01/29/2008 | Routine Inspection |
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