- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- front AND back cookline filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
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02/10/2015 | Routine |
- Good Repair and Calibration
- Items:
- Air/water thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed at time of inspection thermometer in prep cooler reading 30 F. Actual air temp was 37 F. Correct by recalibrating/replacing air thermometer in prep cooler. A follow up will occur at the next routine inspection.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection shelving in walk in cooler broken. Correct by repairing/replacing shelving. A follow up will occur at the next routine inspection.
- 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.
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08/20/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED AT TIME OF INSPECTION IN SANDWICH PREP COOLER CHEESE AND DRESSING AT 41 F. 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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03/13/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep table
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed on bottom of prep mayo between 44-45 F, romaine lettuce 45 F. Correct by holding potentially hazardous cold food at 41 F or below. Correct immediately a follow up will occur in about 10 days. Temperature abused food 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed slight leak under pop machine. Correct by repairing/replacing. Correct as soon as possible a follow up will occur at next routine inspection.
- 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.
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02/18/2014 | Routine |
| No violation noted during this evaluation. | 08/06/2013 | Routine |
| No violation noted during this evaluation. | 01/30/2013 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE CABINET BENEATH THE SODA MACHINE.
- 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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07/18/2012 | Routine Inspection |
- Critical: When to Wash
- Comment:
- OBSERVED TWO EMPLOYEES IN THE FRONT OF THE RESTAURANT DON A NEW PAIR OF GLOVES WITHOUT WASHING THEIR HANDS FIRST. EMPLOYEES WERE REMINDED THAT THEY SHALL WASH THEIR HANDS BEFORE DONNING NEW GLOVES. DISCUSSED WITH THE MANAGER THAT EMPLOYEES ONLY NEED TO WEAR GLOVES WHEN HANDS WILL COME INTO CONTACT WITH READY TO EAT FOODS. MANAGER WILL ALSO GO OVER NECESSARY AND NOT NECESSARY TIMES THAT THEY ARE REQUIRED TO WEAR GLOVES AND ALSO REMIND THEM THAT IT IS REQUIRED TO WASH THEIR HANDS EVERY TIME A NEW PAIR OF GLOVES IS DONNED. CORRECTED.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
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02/08/2012 | Follow-up |
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- FOOD EMPLOYEES SHALL CLEAN THEIR HANDS IMMEDIATELY BEFORE ENGAGING IN FOOD PREPARATION AND BEFORE DONNING GLOVES FOR WORKING WITH FOOD. OBSERVED EMPLOYEE NOT WASHING HIS HANDS AFTER REMOVING DIRTY GLOVES AND BEFORE DONNING CLEAN GLOVES. TRAIN EMPLOYEES THE PROPER HAND WASHING PROCEDURES AND WHEN TO WASH HANDS.,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s) HAIR RESTRAINT(S)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS/COVERINGS. OBSERVED TWO EMPLOYEES THAT WERE SERVING READY TO EAT FOOD NOT WEARING ANY HAIR RESTRAINTS/COVERINGS. TRAIN EMPLOYEES TO WEAR HAIR RESTRAINTS/COVERINGS.
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- prep table Utensil Storage
- Problems:
- Improperly stored In water less than 135 degrees f
- Corrections:
- Maintain water at 135 degrees F or greater.
- Comment:
- DURING PAUSES IN FOOD PREPARATION, DISPENSING UTENSILS SHALL BE STORED: ON A CLEAN PORTION OF THE FOOD PREP TABLE OR COOKING EQUIPMENT, OR IN CLEAN RUNNING WATER, OR IN A CONTAINER OF WATER MAINTAINED AT 135 DEGREES F OR ABOVE. OBSERVED UTENSILS IN THE BACK PREP AREA IN A BUCKET OF STANDING WATER AT ROOM TEMPERATURE. PROPERLY STORE UTENSILS WHEN NOT IN USE.
- 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
- Repairing
- Items:
- Physical facilities Floor(s)
- Locations:
- floor
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. OBSERVED FLOOR COVING TILES LOOSE/DAMAGED IN SEVERAL LOCATIONS (BY THE WALK-IN COOLER, HAND SINK, ETC.). REPAIR/REPLACE COVING TILES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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01/24/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- INTERIOR OF ICE MACHINE IS CLEAN TO SIGHT AND TOUCH. VIOLATION 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
- Critical: Hot and cold holding
- Comment:
- PREP COOLER HOLDING FETA CHEESE AT 38F. 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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08/03/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- TOP OF INTERIOR GUARD STILL SOILED. CLEAN.,
- 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: Hot and cold holding
- Comment:
- SANDWICH STATION COOLER HOLDING CHICKEN SALAD, SLICED TOMATOES AT 46F. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT/BELOW 41F.,
- 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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07/25/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ICE MACHINE HAS SOME MOLD GROWTH ALONG INTERIOR GUARD. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. WASH, RINSE, AND SANITIZE INTERIOR OF ICE MACHINE., ,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SANDWICH STATION COOLER HOLDING DELI TURKEY AT 50F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. REPAIR OR REPLACE COOLER, STORE POTENTIALLY HAZARDOUS FOODS ELSEWHERE UNTIL THIS UNIT CAN HOLD FOOD AT SAFE TEMPERATURES., ,
- 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 IN BACK PREP AREA IS DUSTY. PHYSICAL FACILITY MUST BE CLEAN AS OFTEN AS NECESSARY TO KEEP THEM CLEAN. CLEAN CEILING.
- 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.
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07/11/2011 | Routine Inspection |
- Wiping Cloths, Use Limitation
- Comment:
- BUCKET OF SANITIZER SOLUTION ON FLOOR. SANITIZER WATER MUST BE STORED 6 INCHES ABOVE THE GROUND.
- 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
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01/11/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- SLICED TOMATO, FETA CHEESE IN PREP COOLER AT 37F. 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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08/09/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 140 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- TURKEY IN HOT HOLDING AT 128F. CORRECTED AT TIME OF INSPECTION BY DISCARDING TURKEY.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SANDWICH STATION PREP COOLER HOLDING TOMATOES AT 54F. BOTTOM AIR TEMPERATURE AT 52F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR BELOW 41F. ,
- 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)
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- DRAIN LINE FOR BACK HAND SINK LEAKS. PLUMBING SYSTEM MUST BE MAINTAINED IN GOOD REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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07/22/2010 | Routine Inspection |
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