- Critical: Food Temperature Measuring Dev
- Comment:
- FOOD THERMOMETER PROVIDED AT BAR. CORRECTED.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
|
05/11/2015 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO FOOD THERMOMETER INSIDE THE ESTABLISHMENT. A TEMPERATURE MEASURING DEVICE SHALL BE PROVIDED FOR THE MAINTENANCE AN ATTAINMENT OF FOOD TEMPERATURES. PROVIDE FOOD THERMOMETER. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO PAPER TOWELS INSIDE WOMEN'S RESTROOM. DRYING PROVISIONS SUCH AS , DISPOSABLE PAPER TOWELS SHALL BE PROVIDED FOR DRYING HANDS AFTER HAND WASHING. PAPER TOWELS WERE PROVIDED BY PIC AT INSPECTION. CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not provided with
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- OBSERVED NO SCREEN DOORS ON THE FRONT AND REAR DOORS TO PROTECT AGAINST THE ENTRANCE OF PESTS. MESH SHALL BE PROVIDED TO PROTECT AGAINST ENTRANCE OF RODENTS AND PESTS. PROVIDE DOOR SCREENS.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Service Sink
- Items:
- Mop/utility sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO MOP SINK AVAILABLE TO DISPOSE MOP WATER. AT LEAST ONE SERVICE SINK WITH A FLOOR DRAIN SHALL BE PROVIDED FOR THE CLEANING MOPS OR SIMILAR WET CLEANING TOOLS AND FOR THE DISPOSAL OF MOP WATER. PROVIDE A MOP SINK. VERIFY COMPLIANCE AT NEXT INSPECTION.
- General violation description:
- 5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
|
04/29/2015 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- Corrected: A new menu's have been created and ordered. Observed a "proof" copy of the new menu with a consumers advisory statement and with asterisks next to the statement to indicate which items can be cooked to order. Asterisks on the new menu were next to the ham burger's, steak sandwich, steak and eggs, patty melt, and egg breakfasts.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Sanitizing Solutions, Testing
- Comment:
- Corrected: PIC has purchased QUAT sanitizer test strips. Test strips are now accessible to all employees.
- 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)
|
11/26/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- If an animal food is served raw or under cooked the permit holder shall inform consumers of the significantly increased risk with a disclosure statement and reminder. The disclosure shall include: Identification of the animal-derived foods by asterisks (*) them to a footnote that sates that the items are served raw or under cooked (or may contain) raw or under cooked ingredients. The reminder shall include asterisks of the animal-derived foods requiring a disclosure in the foot note saying: "CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK FOR FOODBORNE ILLNESS." Observed menu that did not include a consumers advisory statement or asterisks to indicate raw or under cooked foods. Redo or edit the menu so that it indicates which menu items may be served raw or under cooked foods and add a consumers advisory statement that says "CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK FOR FOODBORNE ILLNESS." ,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- 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 shall be protected from cross contamination by separating raw animal foods during storage from ready-to-eat foods. Observed raw eggs stored above bottles of water. Store raw eggs below bottles of water to avoid potential cross contamination., Co, Corrected: PIC moved raw eggs below bottles of water. Raw food is now being stored below ready-to-eat foods.
- 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: Ready-to-Eat, Potentially Haza
- 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:
- Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observed sliced tomatoes and small portions of coleslaw in both the walk-in-cooler and the reach-in-cooler near the grill stations that had no date marking. Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared. , Corrected: The PIC properly date marked all ready-to-eat, potentially hazardous foods. The tomatoes that were in the reach-in-cooler and walk-in cooler was properly date marked as prepared on 10/27/14 and will be discarded on 11/2/14. The coleslaw in the reach-in-cooler and walk-in cooler was date marked as prepared on 10/25/14 and will be discarded on 10/31/14
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A test kid that accurately measures the concentration mg/L of QUAT sanitizing solution shall be provided. PIC indicated that the establishment ran out of test strips over the weekend and that they have been ordered from the establishments chemical supplier. Proved a QUAT sanitizing solution test kit. ,
- 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)
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Three compartment sink
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, and single-use articles by locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, and single-use articles. Observed soap and Scrubbing Bubbles stored above the three compartment sink. Store all poisonous or toxic materials below food, equipment, utensils, and single-use articles to avoid potential contamination. , Corrected: PIC moved soap and Scrubbing Bubbles away from the 3 compartment sink and it is now stored on a shelf in the kitchen with other poisonous or toxic materials that is located away from all food, equipment, utensils, and single-use articles.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment, and utensils can not result. Observed an employee beverage that did not have a lid or a straw. Food employees may have employee beverages but they must be covered with a lid and must drink out of a straw.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
|
10/27/2014 | Routine |
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- Utility room Mop bucket
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Begin practice of properly drying wet mops when not in immediate use. This practice will help to reduce bacterial loading on the mop heads, as well as to minimize any objectionable odors.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Locations:
- ventilation system Vent hood(s) and Filters
- Problems:
- Allows for contamination
- Corrections:
- Repair/replace to prevent contamination.
- Comment:
- Reposition the baffle filters located overhead within the ventilation hood canopy in front area of the kitchen. These filters appear to have fallen out of position resulting in gaps. Simply reposition these filters tightly together vertically to allow for the proper capture and collection of smokes and greases by the system.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Dish washing Area light shield (s)
- Problems:
- Not provided In dishwash area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Replace the missing overhead light shield to the incandescent light bulb within the kitchen. This shield will help to minimize the chance of accidental bulb breakage and resulting broken glass. An alternative to shielding is to purchase and utilize a shatter proof bulb(s).
- 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
|
03/25/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- Dish washing Area floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the floor area(s) directly below and adjacent to the three compartment sink. Simply sweep and mop this area more frequently as visual accumulations begin to appear. Also clean area surrounding the nearby flood rim.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Grill line Knife rack
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the exterior surfaces of the Knife Rack located at the Front Grill Line. Do not let old food residuals & greases accumulate on these exterior surfaces without frequent washings. Simply hand wipe and wash this knife rack often.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/13/2013 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- bar(s) Condiment cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CONDIMENT COOLER AT BAR NOT MAINTAINING 41F - CONDIMENTS AT 56F - AMBIENT AIR TEMPERATURE AT 54F.
- 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.
|
09/04/2012 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s) Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- DEFROST ACCUMULATED ICE INSIDE REACH-IN FREEZERS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Facility Kitchen Area
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- 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
|
03/12/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- POTENTIALLY HAZARDOUS FOODS STORED PROPERLY 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)
- Clean Freq, Nonfood-Contact Su
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED THOROUGHLY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Comment:
- CEILING VENTS AND GRATES CLEANED., WALL SURFACES CLEANED.
- 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.
- Good Repair and Proper Adjustm
- Comment:
- EQUIPMENT REPAIRED.
- 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.
- Storing Equip./Uten./Lin./Sing
- Comment:
- SINGLE SERVICE ITEMS STORED 6 INCHES FROM FLOOR.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Toilet Room Receptacle, Covere
- Comment:
- COVERED WASTE RECEPTACLE PROVIDED INSIDE RESTROOM.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
11/30/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- SLICED TOMATOES AT 47F ON RAISED RAIL OF PREP STATION COOLER.
- 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
- Comment:
- SLICED TOMATOES AT 47F ON RAISED RAIL OF PREP STATION COOLER.,
- 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)
|
09/26/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep station cooler bar
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TOMATOES AT 63F ON RAISED RAIL, RAW STEAK, RAW HAMBURGER, RAW CHICKEN AND DELI MEATS 46-47F INSIDE THE PREP STATION COOLER AT COOKLINE. AMBIENT AIR TEMPERATURE AT 50F. ,
- 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)
- Locations:
- prep station cooler bar
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TOMATOES AT 63F ON RAISED RAIL, RAW STEAK, RAW HAMBURGER, RAW CHICKEN AND DELI MEATS 46-47F INSIDE THE PREP STATION COOLER AT COOKLINE. AMBIENT AIR TEMPERATURE AT 50F. , ,
- 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- walk-in cooler(s) Fan guard(s)
- Problems:
- Soiled
- Corrections:
- Keep 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) MOLDED WALLS AND CEILING INSIDE THE WALK-IN COOLER 2) CEILING VENT SOILED IN DISH WASHING AREA
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) MOLDED WALLS AND CEILING INSIDE THE WALK-IN COOLER 2) CEILING VENT SOILED IN DISH WASHING AREA , ,
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- fan Walk-in cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- EXCESSIVE LIQUID POOLING ON WALK-IN COOLER FLOOR FROM FAN.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- fan Walk-in cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- EXCESSIVE LIQUID POOLING ON WALK-IN COOLER FLOOR FROM FAN.,
- 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.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- liquor storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CASE OF HINGED CONTAINERS STORED IN FLOOR IN LIQUOR STORAGE AREA.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- liquor storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CASE OF HINGED CONTAINERS STORED IN FLOOR IN LIQUOR STORAGE AREA.,
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- women's restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
09/09/2011 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Quaternary ammonia solution
- Locations:
- 3-compartment sink(s) sanitize compartment
- Problems:
- Not immersed in A concentration specified on manufacturers label
- Corrections:
- provide
- Comment:
- Correction Made: Observed mixture of quatinary. sanitizer raised 3 fold from 2 tablets to 6 tablets to achieve the minimum 200 ppm quatinary. solution needed for the kitchen 3 rd compartment sanitizer sink.
- 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
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- 3-compartment sink(s) sanitizer test strips
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- men's rest room hand wash facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Correction Made: Observed newly posted hand wash signs in both public rest rooms.
- 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.
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01/13/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Front service area Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEES DID NOT KNOW TO REPORT ILLNESS SYMPTOMS
- General violation description:
- 2-201.11 - VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT AND SORE THROAT WITH FEVER, INFECTED WOUND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT BY NOTIFYING THE PERSON IN CHARGE. AND TO BE SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK FOLLOWING DIARRHEA OR VOMITING. THE FOOD EMPLOYEES DID NOT KNOW THE NAMES OF REPORTABLE DIAGNOSIS FROM ILLNESS DUE TO: i) SALMONELLA TYPHI, ii) SHIGELLA, iii) ESCHERICHIA COLI ("E-COLI"), iv) HEPATITIS "A" VIRUS, v) NORO VIRUS CORRECTION MADE: FOLLOWING INSTRUCTION FROM THE MANAGER WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" THE FOOD EMPLOYEES PRESENT NOW KNOW THE SIGNS AND SYMPTOMS OF THE BIG 5, THEIR REQUIREMENT TO INFORM THE PERSON IN CHARGE AND THE ACTIONS REQUIRED TO REMOVE THE RESTRICTIONS.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- Utility room Mop bucket
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED TWO WET MOPS IMPROPERLY STORED
- General violation description:
- 6-501.16 - ONE ON THE FLOOR AND ONE IN THE MOP BUCKET. HANG UP THE WET MOP OR DRAPE THE MOP HEAD OVER THE SQUEEZE CHAMBER TO LIMIT BACTERIA GROWTH WITH INCREASE AIR-FLOW. CORRECTION MADE: OBSERVED WET MOP HEADS DRAPED OVER THE SQUEEZE CHAMBER TO DRY.
- Duties of Person in Charge
- Locations:
- Grill line Food Employee
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEES PRESENT DID NOT INITIALLY DEMONSTRATE A BASIC KNOWLEDGE OF THE MINIMUM INTERNAL FOOD TEMPERATURES AND TIME NECESSARY FOR SAFE COOKING OF POTENTIALLY HAZARDOUS FOODS
- General violation description:
- 2-103.11 - SPECIFICALLY HAMBURGER, CHICKEN AND COOKED FOODS BEING REHEATED. CORRECTION MADE: FOLLOWING MANAGER'S INSTRUCTION THE FOOD EMPLOYEE DOES HAVE A WORKING KNOWLEDGE CONCERNING SAFE FOOD COOKING AND REHEATING. THE MINIMAL INTERNAL TEMPERATURES, ARE MAINTAINED FOR AT LEAST 15 SECONDS @ 165*F FOR POULTRY, SAUSAGE, BACON, SOUPS AND FOR REHEATING FOODS, @ 155*F FOR HAMBURGER AND @ 145*F FOR RAW SHELL EGGS FOR IMMEDIATE SERVICE. OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEES PRESENT INITIALLY DID NOT DEMONSTRATE A BASIC KNOWLEDGE OF THE USE AND MAINTENANCE OF THE STAB TYPE FOOD THERMOMETER. CORRECTION MADE: FOLLOWING MANAGER'S INSTRUCTION THE FOOD EMPLOYEE DOES DEMONSTRATE A WORKING KNOWLEDGE OF THE USE AND THE CALIBRATING OF THE STAB TYPE FOOD THERMOMETER TO READ 32*F IN A ICE & WATER MIX. OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEES PRESENT INITIALLY DID NOT DEMONSTRATE A BASIC KNOWLEDGE OF DESCRIBING THE RELATIONSHIP BETWEEN PREVENTION OF FOODBORNE ILLNESS AND THE MANAGEMENT AND CONTROL OF CROSS-CONTAMINATION. GLOVED HANDS ARE CONTAMINATED WITH RAW HAMBURGER MEAT WHEN PLACING PATTY ON GRILL FROM REFRIGERATED DRAWER. THE SAME GLOVE & HAND THEN CONTACTS THE READY TO EAT BUN, LETTUCE, CHEESE. CORRECTION MADE: FOLLOWING MANAGER'S INSTRUCTION THE FOOD EMPLOYEE DOES DEMONSTRATE A WORKING KNOWLEDGE BETWEEN PREVENTION OF FOODBORNE ILLNESS AND CONTROL OF CROSS-CONTAMINATION. THE CONTAMINATED GLOVES ARE DISCARDED. HE DEMONSTRATES GOOD HYGIENIC HAND WASHING BEFORE PUTTING ON PLASTIC GLOVES NEEDED TO HANDLE READY TO EAT FOODS. HE PREVENTS CROSS CONTAMINATION OF HIS GLOVES BY USING TONGS TO TRANSPORT RAW MEAT TO THE GRILL.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- men's rest room hand wash facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Correction Made: Observed needed hand-wash sign newly posted at the Men's room hand-wash basin.
- 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.
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06/30/2010 | Routine Inspection |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Grill line Food Employee
- Problems:
- Used common towel Laying on table/counter
- Corrections:
- Discontinue use.
- Comment:
- COMMON CLOTH TOWEL USED BY FOOD EMPLOYEE FOR HAND DRYING FOLLOWING HAND WASHING. CORRECTION MADE: THE CITED FOOD EMPLOYEE ACKNOWLEDGES CLOTH TOWEL WILL NO LONGER BE USED FOR HAND DRYING. CITED FOOD EMPLOYEE OBSERVED CORRECTLY USING SINGLE USE PAPER TOWELING FOR HAND DRYING FOLLOWING HAND WASHING.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Grill line Food Employee
- Problems:
- Did not wash hands Between raw and ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED NO HAND WASHING AFTER GRILL LINE EMPLOYEE HANDLED RAW HAMBURGER PATTIES, CHANGE GLOVES, BEFORE PLACING THE LETTUCE AND TOMATO ON THE BUN. HAND WASHING MUST TAKE PLACE AFTER HAND CONTAMINATION FROM THE RAW MEAT AND BEFORE DONNING NEW GLOVES TO HANDLE READY TO EAT FOOD. CORRECTION MADE: THE FOOD EMPLOYEE ACKNOWLEDGE CHANGING GLOVES IS NOT A SUBSTITUTE FOR HAND WASHING. I OBSERVED THE CITED EMPLOYEE PERFORM HYGIENIC HAND-WASHING AFTER HANDLING RAW MEAT AND BEFORE PUTTING ON GLOVES TO HANDLE READY TO EAT FOODS.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- DUSTS WITH BLACK BROWN GREASE OBSERVED ON THE DEEP FRYER'S METAL DEFLECTOR, ON THE FLOOR BELOW, ON THE ABOVE LIGHT COVER AND CEILING RETURN AIR COVER
- General violation description:
- 4-602.13 - THOROUGHLY CLEAN WITH INCREASE FREQUENCY. BROWN DUST ACCUMULATION OBSERVED ON THE CEILING AND VENT COVER IN THE WALK-IN COOLER
- Hair Restraint Effectiveness
- Items:
- Hair restraint, Hair restraint
- Locations:
- Grill line Food Employee
- Problems:
- Not worn on head/hair, Not worn on head/hair
- Corrections:
- Provide hat or hair net., Provide hat or hair net.
- 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
- Handwash Aids & Devices, Use R
- Items:
- Soap and towel(s)
- Locations:
- kitchen 3 compartment sink & drainboards
- Problems:
- Provided at Three compartment sink
- Corrections:
- Remove soap/paper towels from three compartment sink.
- Comment:
- Hand washing performed in the middle compartment rinse sink
- General violation description:
- 6-301.13 - location stocked with soap and paper towel. Provide a accessible basin for exclusive hand wash use.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- Front service area 4-compartment bar sinks
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Correction made: Hand wash sign posted at the far left basin at the bar's 4-compartment sink.
- 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.
- Service Sink
- Items:
- Mop/utility sink(s)
- Locations:
- kitchen 3 compartment sink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE IS NO MOP SINK. THE MANAGER SAID THE MOP WATER IS DUMPED INTO THE FIRST WASH BASIN OF THE 3-COMPARTMENT SINK PRIOR TO THE START OF EACH DAY. THEN THE WASH SINK IS CLEANED AND SANITIZED PRIOR TO USE. PROVIDE.
- General violation description:
- 5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
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12/23/2009 | Routine Inspection |
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