- Critical: Demonstration
- Comment:
- THERE IS NO CERTIFIED FOOD MANAGER (CFM) AT THIS FACILITY. THIS ITEM WAS ALSO CITED DURING THE ROUTINE INSPECTION 6 MONTHS AGO. PERSON IN CHARGE STATED THAT SOMEONE FROM FACILITY IS CURRENTLY TAKING CFM COURSE. SUBMIT TO THIS OFFICE DOCUMENTATION INDICATING CURRENT ENROLLMENT IN A CFM COURSE. OTHERWISE, ENROLL A STAFF PERSON IN A COURSE IMMEDIATELY. (SEE ATTACHMENTS PROVIDED.) SOME TYPE OF DOCUMENTATION REGARDING THIS MUST BE RECEIVED BY THIS OFFICE WITHIN 10 DAYS.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- at the Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- THE PAPER TOWEL DISPENSERS AT THE HAND WASH SINKS NEAR THE FRYER AND THE THREE COMPARTMENT SINK WERE EMPTY. DISPENSERS WERE REFILLED AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- in the Walk-in cooler
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- IN THE WALK-IN COOLER, BLOCKS OF BUTTER AND A CONTAINER OF COOKED CHICKEN WERE STORED ON THE SAME SHELF AS A TRAY OF RAW GROUND BEEF. ITEM CORRECTED AT TIME OF VISIT BY DISCARDING CHICKEN AND MOVING BUTTER AWAY FROM RAW BEEF. VIOLATION CORRECTED AT TIME OF INSPECTION.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- in the Walk-in cooler
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- THE LIGHT BULB IN THE WALK-IN COOLER DOES NOT HAVE A PROTECTIVE SHIELD. PROVIDE SHIELD.
- 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
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03/26/2015 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED: IN WALK-IN COOLER: 1) OBSERVED RICE SOUP WITH DATE-MARK OF 10/29-11/4. 2) OBSERVED TOMATO-BASED SOUP TO HAVE DATE-MARK OF 11/1-11/8. 3) OBSERVED BROCCOLI SOUP TO HAVE A DATE-MARK OF 11/5-11/12. CORRECTED THROUGH EDUCATION, AND BY MANAGER TRAINING STAFF ON PROPER DATE-MARKING AT TIME OF INSPECTION. 1) RICE SOUP WAS DISCARDED. 2) DATE ON TOMATO-BASED SOUP WAS CHANGED TO 11/1-11/7. 3) DATE ON BROCCOLI SOUP WAS CHANGED TO 11/6-11/12. MANAGER STATED THAT TOMATO-BASED SOUP WOULD BE DISCARDED AT THE END OF THE DAY.
- 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
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11/06/2014 | Follow-up |
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- UNCORRECTED: PERSON IN CHARGE STATED THAT DATE MARKS WILL BE APPLIED TO FOODS TOMORROW. NO DATE MARKS WERE PRESENT ON SOUPS, COOKED WHOLE POTATOES, MASHED POTATOES, AND OTHER POTENTIALLY HAZARDOUS FOODS KEPT FOR MORE THAN 24 HOURS AND PREPARED ON-SITE. CORRECT IMMEDIATELY. THE REPEAT NATURE OF THIS VIOLATION MAY RESULT IN FURTHER ENFORCEMENT ACTION SUCH AS AN OFFICE CONSULT, WITH ASSOCIATED FEES.,
- 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
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10/14/2014 | Follow-up |
- Critical: Backflow Prevention Device, De
- Comment:
- CORRECTED: SPRAY NOZZLE HAS BEEN REMOVED FROM HOSE.
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- UNCORRECTED: DATE-MARKING IS STILL NOT PRESENT. MANAGER STATED THAT DATE-MARK STICKERS ARE BEING PURCHASED TODAY., ,
- 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: Reheating for Hot Holding
- Comment:
- CORRECTED: CHILI WAS REHEATED TO 173F AND STAFF KNEW CORRECT TEMPERATURE.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
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10/01/2014 | Follow-up |
- Critical: Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device
- Problems:
- Not properly Maintained
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- OBSERVED SPRAY NOZZLE DOWNSTREAM FROM ATMOSPHERIC VACUUM BREAKER (AVB) AT MOP SINK. AVB IS NOT DESIGNED TO BE UNDER PRESSURE. REMOVE SPRAY NOZZLE TO AVOID PUTTING PRESSURE ON AVB AND RISKING CONTAMINATION FROM BACK FLOW IF AVB FAILS. ,
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- 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:
- NO DATE-MARKS ARE PRESENT ON NOODLES, SOUP, HAM, AND PREPARED CHICKEN IN WALK-IN COOLER. EMPLOYEE STATED THAT THESE ITEMS ARE KEPT ABOUT 5 DAYS. DATE-MARK ALL POTENTIALLY HAZARDOUS FOODS PREPARED IN RESTAURANT THAT WILL BE KEPT FOR MORE THAN 24 HOURS WITH THE DATE OF PREPARATION AS DAY 1, AND WITH A DATE TO BE DISCARDED, NOT TO EXCEED 7 DAYS. FOR EXAMPLE, 9/16-9/22. THIS WILL HELP TO PREVENT CONTAMINATION FROM BACTERIAL GROWTH.,
- 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: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- CHILI WAS HELD AT 123F ON COOK LINE. EMPLOYEE STATED THAT IT WAS BEING REHEATED, BUT COULD NOT STATE PROPER TEMPERATURE TO REHEAT CHILI TO. MAKE SURE ALL POTENTIALLY HAZARDOUS FOODS ARE REHEATED TO 165F TO PREVENT FOOD BORNE ILLNESS FROM BACTERIAL GROWTH. ,
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- OBSERVED ICE SCOOP HANDLE TO BE SUBMERGED IN ICE AT WAIT STATION ICE BIN. STORE WITH HANDLE OUT OF ICE TO PREVENT CONTAMINATION BY HANDS. CORRECTED AT INSPECTION BY STAFF MOVING ICE SCOOP TO A CLEAN SURFACE ABOVE THE ICE BIN.
- 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
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09/16/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Dish washing Area Hand wash sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- ,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Locations:
- ventilation system Vent hood(s) and Filters
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- 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.
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02/17/2014 | Routine |
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