- Critical: Backflow Prevention
- Comment:
- Corrected Drain pipe has been fixed to allow for an air gap.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Equipment, Food-Contact Surfac
- Comment:
- Corrected Chute has been cleaned and sanitized. A cleaning schedule has been implemented for every two weeks.
- 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
|
05/11/2015 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- An air gap must be provided from a drain line coming from equipment into a drain to prevent backflow of liquids. Observed the drain pipe at the sink near the dishwasher is not properly air gapped where it disposes into the drain. Cut pipe to provide a proper air gap to prevent backflow. ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Food contact surface equipment must be clean to sight and touch. Observed the inside chutes of the ice machine to be soiled and have mold growth. Clean and sanitize inside surfaces of the 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces of equipment must be cleaned at a frequency necessary to preclude accumulation of soil. Observed the oven to have an accumulation of charred debris on the bottom. Keep equipment clean and free of accumulation of debris by cleaning more frequently.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A plumbing system must be maintained in good condition. Observed the spray nozzle at the sink near the dishwasher is leaking. Repair or replace and maintain plumbing.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/04/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed the sanitizing rinse for the Auto-Chlor kitchen dishmachine at less than 10 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. The dishmachine was primed in my presence and provided 100 ppm of chlorine. Violation corrected. Due to a repeat violation a risk control plan was filled out and provided to the inspector.
- 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
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed mop set on the floor of the mop sink. Hang mops up to air dry when not in use. This was done in my presence. Violation corrected.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed ice build-up on ceiling of the walk-in cooler. Equipment must be maintained. Defrost this freezer to remove the ice.
- 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.
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Comment:
- Observed burned out ligth fixture in the bar walk-in cooler. Provide proper illumination. Repair or replace the light fixture.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed a water leak around the front handle on the kitchen Auto-Chlor dishmachine. Plumbing must be maintained. Repair the handle to eliminate the leak.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
11/19/2014 | Routine |
| No violation noted during this evaluation. | 06/10/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed a plastic cup used as a sleeve over the drain line for the dishmachine at the bar. Back siphonage must be prevented. Remove the plastic cup to provide an air gap and repair end of drain line so it does not splash on floor when dishmachine drains.
- 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: Good Repair and Calibration
- Items:
- Food thermometer(s)
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- Observed 2 of three metal stem thermometers not accurate. Repair or replace the thermometers to provide accurate food temperature measurements.
- 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.
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed sanitizing rinse for the Auto-Chlor dishmachines in kitchen and bar at less than 10 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. The two dishmachines were repaired in my presence and the sanitizing rinse for the kitchen dishmachine is now 50 ppm and the bar dishmachine is now 100 ppm of chlorine. Violation corrected.
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed cole slaw, creamed spinach and sliced tomatoes at temperatures ranging from 53-58 degrees F in the top half of the food prep cooler. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler to provide food temperatures below 41 degrees F. Discard these foods after 4 hours in the temperature danger zone of 41-135 degrees 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)
|
05/29/2014 | Routine |
| No violation noted during this evaluation. | 12/13/2013 | Follow-up |
| No violation noted during this evaluation. | 11/21/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed the bottom of the ice scoop holder with mold on surface. Non-food contact equipment must be kept clean. Clean to sight and touch. The ice scoop holder was 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: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no metal stem thermometer for taking food temperatures. A calibrated metal stem thermometer was provided in my presence. Violation 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)
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- Rough
- Corrections:
- Repair/replace.
- Comment:
- Observed rough surface on the interior walls of the ice machine. Food contact equipment must be smooth and easily cleanable. Repair or replace the interior walls.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometers in the kitchen food prep coolers. Provide conspicuous thermometers in both of these 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)
|
11/11/2013 | Routine |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed a cup inserted on the end of the drain pipe for the 3 compartment sink in kitchen. Back siphonage must be prevented. The cup was removed in my presence. Violation 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).
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed mops not hung up above the mop sink drain. Hang mops up for proper drying.
- 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.
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed chicken bones on ground of dumpster enclosure. Keep enclosure clean to avoid attracting pests. Clean on a weekly basis.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the 5 drawer reach-in freezer in kitchen. Provide a conspicuous thermometer in freezer.
- 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)
|
05/29/2013 | Routine |
| No violation noted during this evaluation. | 11/28/2012 | Routine |
- Critical: Eating, Drinking or Tobacco
- Comment:
- LIDDED CUPS USED
- 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
- Critical: Hot and cold holding
- Comment:
- ALL TEMPS 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)
|
06/28/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- USE LIDDED CUPS WITH STRAWS AT WORK AREAS........NO OPEN DRTINKS , TWIST CAP BOTTLES AS OBSERVED, ......SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM.,
- 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TOMATOES AND COLE SLAW RECORDED AT 58F AT TOP OF REACH IN COOLERS....MAINTAIN 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)
|
05/29/2012 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- 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
|
11/21/2011 | Routine Inspection |
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- MAINTAIN DIPPER WELL RUNNING WHEN USING WITH SCOOP AND OTHER UTENSILS
- 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
|
05/06/2011 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- Bar Glassmachine
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE GLASS MACHINE TESTED AT 0 PPM. CORRECTED BY PRIMING MACHINE, AND THEN PROVIDED 100 PPM.
- 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
|
10/28/2010 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- bar glasswasher
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- Observed zero sanitizer dispensing into the automatic glass wash machine. CORRECTION MADE: OBSERVED ADEQUATE SANITIZER BEING DISPENSED BY THE GLASS WASH MACHINE
- General violation description:
- 4-702.11 - @ 50 PPM CHLORINE SOLUTION FOLLOWING REPLACEMENT OF EMPTY SANITIZER JUG FOR NEW.
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- THE PERSON IN CHARGE MUST ADDRESS THE CITED PROFICIENCY CONCERNS WITH THE FOOD EMPLOYEES. TODAY THE FOOD EMPLOYEES PRESENT DID NOT INITIALLY DEMONSTRATE A BASIC KNOWLEDGE OF FOOD BORNE DISEASE PREVENTION NOR KNOWLEDGE OF REPORTABLE SYMPTOMS AND NAMES OF DIAGNOSIS ASSOCIATED WITH DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. CORRECTION MADE: OBSERVED THE PERSON IN CHARGE (P.I.C.) HAS REVIEWED WITH THE EMPLOYEE PRESENT THE SIGNED "FOOD EMPLOYEE REPORTING AGREEMENT." ACKNOWLEDGING THEY ACCEPT THEIR RESPONSIBILITY to REPORT/NOTIFY/INFORM the P.I.C. when They or Their Room-Mate, or The Caterer of an event either attended is confirmed to be ill with a Contagious Disease with Emphasis towards: i) NORO-VIRUS ii) SALMONELLA TYPHI, iii) SHIGELLA, iv) ESCHERICHIA COLI ("E-COLI"), v) HEPATITIS "A" VIRUS. ALSO, THE FOOD EMPLOYEES PRESENT FOLLOWING INSTRUCTION AND REVIEW ARE KNOWLEDGEABLE OF THE REPORTABLE SYMPTOMS
- General violation description:
- 2-201.11 - VOMITING, DIARRHEA, JAUNDICE, SORE THROAT WITH FEVER, INFECTED WOUNDS OR PUSTULAR. FOLLOWING VOMITING OR DIARRHEA THE FOOD EMPLOYEES KNOW NOT TO RETURN TO WORK UNTIL THEY ARE SYMPTOM FREE FOR AT LEAST 24 HOURS.
|
04/20/2010 | Routine Inspection |
- Ambient Temp. Measuring Device
- Items:
- Air/water thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- PROVIDE REACH IN COOLER WITH A THERMOMETER
- General violation description:
- 4-203.12 - (A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5°C in the intended range of use.(Pf) (B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±3°F in the intended range of use. (Pf)
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- STORE ICE SCOOP HANDLE OUT OF ICE AT BAR ICE STORAGE.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- STORE WET WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE ( IN USE IS IN HAND)
- 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
|
10/20/2009 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED. PERSON IN CHARGE REMOVED HOSE FROM FAUCET. , MOP SINK FAUCET HAD HOSE ATTACHED WITH SPRAY NOZZLE STILL ATTACHED. REMOVE SPRAY NOZZLE OR HOSE FROM FAUCET TO PREVENT ANY BACKFLOW OF WATER INTO CLEAN WATER SUPPLY. PERHAPS POST SIGN AS A REMINDER.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
|
04/27/2009 | Routine Inspection |
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