| No violation noted during this evaluation. | 03/21/2014 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s) cabinet(s)
- Problems:
- With ledges, projections, or crevices
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- REPAIR CABINET ACROSS FROM BEVERAGE CASE REFRIG. CABINET IS FALLING APART ALONG THE FLOOR. REPAIR OR REPLACE BY NEXT INSPECTION, CABINETS MUST BE SMOOTH, DURABLE AND EASILY CLEANABLE.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR HANDWASH SINK (WEST SIDE) HOT WATER DOES NOT TURN OFF. CORRECT BY NEXT INSPECTION, REPAIR WITHIN 6 MONTHS
- General violation description:
- 5-205.15 - PLUMBING MUST BE IN GOOD WORKING ORDER.
|
03/29/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- MILK AT 40F IN REACH-IN COOLER. 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)
|
04/07/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MILK IN PREP COOLER AT 45F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. WILL RETURN ON/ABOUT 3-28-11 TO FOLLOW UP.
- 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:
- MILK IN PREP COOLER AT 45F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. WILL RETURN ON/ABOUT 3-28-11 TO FOLLOW UP.,
- 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)
- Hand Drying Provision
- Comment:
- NO PAPER TOWEL AT HAND SINKS. PAPER TOWEL MUST BE AVAILABLE AT ALL HAND SINKS. PROVIDE.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
03/18/2011 | Routine Inspection |
- Critical: Capacity
- Comment:
- HOT WATER RESTORED TO FACILITY. NEW HOT WATER TANK INSTALLED. VIOLATION CORRECTED.
- 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.
|
03/17/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- INDIVIDUAL CUPS OF CREAM CHEESE STORED IN UNREFRIGERATED CABINET. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. CORRECTED AT TIME OF INSPECTION BY DISCARDING CREAM CHEESE.
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Quaternary ammonia solution
- Comment:
- NO QUAT SANTIZER AVAILABLE AT 3-COMPARTMENT SINK. QUAT SANITIZER MUST BE AVAILABLE AT ALL TIMES AND IN CONCENTRATION OF 200-300 PPM TO EFFECTIVELY SANITIZE. CORRECTED AT TIME OF INSPECTION BY GETTING SANTIZER FROM STORAGE FOR SANITIZING.
- 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
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PAPER TOWEL DISPENSERS AT BOTH HAND SINKS ARE EMPTY. PAPER TOWEL MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
12/15/2009 | Routine Inspection |
| No violation noted during this evaluation. | 06/15/2009 | Routine Inspection |
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- The utensils were stored in the dipper well in standing water. The water was released at the time of inspection and the violation was corrected.
- 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
|
12/15/2008 | Routine Inspection |
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