- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected Observed items at the pasta station (tomatoes, bravo sauce, marinara sauce, pasta) all 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)
|
05/11/2015 | Follow-up |
- 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:
- Food must be protected from cross-contamination by storing raw animal food below and/or away from ready to eat food items. Observed in the walk in cooler eggs stored above containers of milk. At time of inspection eggs were moved as to not be above the milk.
- 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
- 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 cold must be maintained at a temperature of 41F or below to avoid food being in the temperature danger zone (41F to 135F). Observed several items in the prep cooler at the pasta station to be above 41F. Cooked vegetables 50F, Cut tomatoes 44F, cooked shrimp at 50F, Alfredo sauce at 51F, Bravo Sauce at 45F and cooked chicken at 45F. Items must be maintained at a temperature of 41F or below. If items are in temperature danger zone (41F to 135F) for a period of longer than 4 hours they must be discarded.,
- 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 Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Physical facilities must be cleaned as often as necessary to keep them clean. Observed vents near the cookline and in the back prep area with an accumulation of dust and debris. Keep vents clean and free of dust.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Each handwash sink must be provided with a sign or poster reminding employees to wash hands. Observed in the men's and women's restrooms no handwash signs available for front of the house employees that use the dining room facilities. Provide handwash signs in the restrooms.
- 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.
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Comment:
- The light intensity must be sufficient in areas where food prep is done for the safety of the employees. Observed two lights burned out over the Broiler area. Replace light bulbs to provide sufficient lighting.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Ventilation Hood Systems, Adeq
- Items:
- Ventilation hood
- Problems:
- Inadequate
- Corrections:
- Provide adequate ventilation.
- Comment:
- Ventilation hood system must be sufficient in number and capacity to prevent grease or condensation from collecting. Observed gaps between the baffle filters, some are different types, and they are not creating a tight enough seal to prevent grease from collecting. Install baffle filters correctly.
- General violation description:
- 4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
|
04/28/2015 | Routine |
| No violation noted during this evaluation. | 10/29/2014 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- An accurate quaternary ammonia test kit was not provided. Accurate test kits must be provided. Provide a new quaternary ammonia test kit. Fax or Email photo or receipt of test kit to WCHD.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed litter on ground of dumpster enclosure. Remove litter to keep enclosure clean.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed grease on fryers behind the panel doors. Non-food contact areas of equipment must be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed loose tile on floor of the mop sink. Facilities must be maintained. Repair or replace the loose tile.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
10/23/2014 | Routine |
- Critical: Capacity
- Items:
- Hot water supply
- Problems:
- Insufficient to meet demands
- Corrections:
- Provide sufficient supply if hot water such as a larger or additional hot water heater.
- Comment:
- Observed hot water temperature of only 85 degrees F in the employee restroom handsink. Hot water must be aminimum of 100 degrees F. Repair the handsink to provide hot water of 100-120 degrees F. The handsink was repaired and provided a hot water temperature of 110 degrees F.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed moldy pop gun nozzle at bar and mold on ceiling of ice machine. Food contact equipment must be kept clean. These items were cleaned to sight and touch in my presence. 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: Mechanical Warewashing Equipme
- Items:
- Dish machine final rinse temperature
- Problems:
- Less than 165 degrees f
- Corrections:
- Repair to provide temperature stated above.
- Comment:
- Observed a sanitizing rinse temperature of only 144 degrees F for the kitchen dishmachine. Sanitizing rinse must be a minimum of 160 degrees F at the dish surface. Repair the dishmachine to provide a sanitizing rinse of 160-180 degrees F at the dish surface. Ecolab was contacted and replaced a blown fuse which prevented the rinse temperature from reaching 180 degrees F. The final rinse temperature was 180 degrees F and turned the thermal label black indicating a dish surface temperature of 160 degrees F or above.
- General violation description:
- 4-501.112 - (A) Except as specified in # (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (Pf) (1) For a stationary rack, single temperature machine, 74°C (165°F)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed mold on wall near the door inside the walk-in cooler. The wall was cleaned to sight and touch in my presence. Violation corrected.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed a worn-out handwashing sign for the handsink in grill area. Provide a new handwashing sign at this handsink.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed a dusty condenser motor on the food prep cooler in grill area. Clean to sight and touch as needed.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Ventilation Hood Systems, Drip
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- Observed gaps in exhaust hoods for the tilt skillet and ovens as well as the char broiler. Grease must be properly captured. Install new baffle filters or spacer bars to eliminate the gaps.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
04/21/2014 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- OBSERVED AIR GAP UNDER BAR SINK NOW AT CORRECT HIGHT AND DRAIN LINES UNDER POP MACHINE ARE NOW PROPERLY AIR GAPED. CORRECTED
- 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).
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED THE FOLLOWING TEMPERATURES ON THE RIGHT PREP COOLER ON TOP, CHEESE 40 F SALAD DRESSING 40 F UNDERNEATH LETTUCE 39.
- 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)
|
10/30/2013 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between drain line and flood rim of receiving drain
- Problems:
- Less than twice the diameter of supply line
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- Observed air gap under bar sink that was less then one inch above the flood rim. Correct by Providing proper air gap. Also under the pop machine in the kitchen noticed several drain lines leading to drain that were not air gaped. Correct by providing proper air gap.,
- 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).
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed in prep cooler on the right on the prep line cheese at 59 F, and tomato's at 45 F. Underneath the same prep cooler in the reach in was chicken at 58 F. Shrimp on the prep line at the second to last prep cooler at 48. Food that was out of temp for more then 4 hours was discarded at time of inspection. 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)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- prep station cooler
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Observed in the prep line cooler out side of the kitchen teaspoons laying in foods such as shrimp with there handles in the food containers. Correct by storing spoons with handles above the food.
- 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
|
10/18/2013 | Routine |
| No violation noted during this evaluation. | 05/01/2013 | Follow-up |
- Critical: Temperature Measuring Devices
- Comment:
- OPERATOR HAS PROVIDED REPLACEMENT THERMOMETERS IN 2 REACH IN COOLERS.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
11/02/2012 | Follow-up |
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not easily readable
- Corrections:
- Repair/replace.
- Comment:
- PROVIDE 2 REACH IN COOLERS WITH COOLER THERMOMETERS..,
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
10/19/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- ALL FOODS AT 41F OR 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)
|
05/18/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ROASTED SWEET POTATOES RECORDED AT 54F AT TOP OG REACH IN COOLER AND COOKED REDSKIN POTATOES RECORDED AT 48F AT TOP OF ANOTHER REACH IN COOLER ,,,,,,,MAINTAIN ALL POTENTIALLY HAARDOUS FOODS AT 41F OR 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)
|
04/27/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/29/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- COOKED SHRIMP AT 38F
- 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: Methods-Hot Water and Chemical
- Comment:
- SANITATION RINSE IS NOT ADEQUATE TO PROPERLY SANITIZE EQUIPMENT AND UTENSILS.....WASH WATER AT 155F .......THERMOLABEL FAILED TO MELT AFTER MANY RUNS.....REPAIR /ADJUST MACHINE TO PROPERLY SANITIZE.
- 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
|
11/08/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COOKED SHRIMP RECORDED AT 47F. MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. COOKED SHRIMP STORED IN LINE (TOP) PREP COOLERS. ,
- 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: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- DISHWASHER IS NOT PROPERLY SANITIZING AS DETERMINED BY THERMOLABEL FAILURE TO MELT AFTER NUMEROUS RUNS. WASH WATER GAUGE READS 155F (RECOMMENDED 160F). FINAL RINSE GAUGE 176F (NORMALLY WOULD EXPECT 180F OR HIGHER). REPAIR MACHINE TO SANTIZE PROPERLY WITH HEAT. SUBMIT RISK CONTROL PLAN. ,
- 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
|
10/14/2011 | Routine Inspection |
| No violation noted during this evaluation. | 06/07/2011 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- DATEMARKING OBSERVED WHERE REQUIRED
- 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
- Critical: Responsibility of Person in Ch
- Comment:
- EMPLOYEES EDUCATED ON THE BIG 5 FOODBORNE ILLNESSES
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
|
05/20/2011 | Follow-up |
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- DISHWASHER DID NOT PASS THE THEMOLABEL MELT TEST AFTER MANY RUNS ......OPERATOR DID NOT HAVE BOOSTER ON ......CORRECTED AT VISIT ENSURE ALL EARLIER RUN EQUIPMENT AND UTENSILS HAVE BEEN PROPERLY SANITIZED BEFORE USING THE UTENSILS AND STORAGE CONTAINERS
- 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
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORED IN WALK IN COOLER.......NO DATEMARKING ON OPENED PACKAGES OF CHOURICO, PROSCUITTO HAM, HAM CHUNKS WRAPPED IN WALK IN COOLER.,
- 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
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES BEFORE THE FIRST DAY OF WORK OR TRAINING ON THE BIG 5 FOOD BORNE ILLNESES, SYMPTOMS, AND THE REPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS OF DIARRHEA/VOMITING ON THEIR DAY OFF AND THEIR REGULAR SCHEDULED WORK DAY.......EMPLOYEE WAS NOT AWARE OF THE ABOVE AT TIME OF VISIT. PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B AND HANDOUT" EMPLOYEE FOODBORNE ILLNESSS GUIDELINES" FOR USE IN EMPLOYEE HEALTH HEALTH EDUCATION AND TRAINING. ,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
|
04/25/2011 | Routine Inspection |
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- CORRECTED DURING INSPECTION AND DRAIN FUNCTIONING PROPERLY. , WAITSTATION IN KITCHEN AREA DRAIN BOWL WAS FULL OF WATER AND NOT DRAINING. ENSURE DRAINS WORKING PROPERLY.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/28/2010 | Routine Inspection |
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