- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- restroom(s) Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH MACHINE SHOWS NO SANITIZER. ALL DISH MACHINES SHALL CORRECTLY WORK AND SANITIZE DISHWARE. CORRECT IMMEDIATELY., CORRECTED-SANITIZER NOW PROPERLY WORKING-ITEM REPAIRED TODAY.
- 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)
- Locations:
- prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- RAW EGGS STORED ON PREP AREA MAKE TABLE ACROSS FROM COOKLINE WITHOUT TIME OR TEMPERATURE CONTROL. ALL FOODS SHALL BE PROTECTED FROM CONTAMINATION. IMMEDIATELY COOL EGGS IN REACH IN COOLER AND STORE AS REQUIRED FOR FOOD PROTECTION., CORRECTED-EGGS COOLED AND STORED IN REACH IN COOLER TODAY, NOW AT 41 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE ENTIRE KITCHEN WALLS, FLOORS, COOKING AREAS ARE UNCLEAN. ALL AREAS SHALL BE CLEAN. MAKE MAJOR CLEANING IMPROVEMENTS WITHIN 90 DAYS.
- 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.
- Effectiveness
- 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
|
12/15/2014 | Routine |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- 3-compartment sink(s)
- Problems:
- Not provided on
- Comment:
- Chicken was thawing in the wash compartment of 3 compartment sink, not air gapped. Thaw in the rinse or sanitize compartment only, or in cooler. Corrected by removing to cooler.
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- kitchen
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- 3 trays of eggs out at room temp, not used during time of inspection. Use time control with markings and written procedures or keep in cooler. Corrected by keeping in cooler. The owner stated will use cold holding in cooler in the future.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures walls
- Locations:
- dish washing area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- 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.
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- 3-compartment sink(s)
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- Chicken thawing in 3 compartment sink without running water. Thaw under cold running water or in cooler. Corrected by taking to cooler.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
06/25/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE TWO DOOR REACH IN FREEZER WAS CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN 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
|
12/16/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- Food debris was accumulated on the bottom shelf of the 2 door True freezer and also it was soiled. Clean, wash, rinse and sanitize the bottom shelf. A follow up inspection will be conducted with in 10 days.,
- 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: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Noticed 2 dented (on the seam) bamboo shoots cans and 2 dented water chestnuts cans. The dent on the seam may allow air to get into the sealed container and bacteria and other contaminants may go inside. Return them to the supplier. At the time of inspection the dented cans were separated to return to the supplier. Violation was corrected by education.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Miscellaneous Sources of Conta
- Items:
- Food
- Problems:
- Not protected
- Corrections:
- Store in protected manner.
- Comment:
- 1.Several dishes were stored very close to the hand wash station. While washing hands, contaminated water may fall into those dishes and contaminate the food. Store them away from the hand wash station. At the time of inspection they were stored at a different location and the violation was corrected by education. 2. Couple containers of flour and sauce were stored under the paper towel dispenser. Water from the hands fall into the food and contaminate. Remove the paper towel dispenser from that location or do not store food there. The containers were moved to different location and the violation was corrected.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
|
12/05/2013 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER WAS AT 40F AND THE PORK CHOPS WERE AT 41F. THE GASKETS WERE REPLACED AND THE TEMPERATURE WAS LOWERED. VIOLATION HAD BEEN 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)
- Good Repair and Proper Adjustm
- Comment:
- GASKETS WERE REPLACED ON THE 3 DOOR IN RAIL COOLER AND THE VIOLATION WAS CORRECTED.
- 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.
|
06/20/2013 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE PAPER TOWEL AT THE HAND WASH STATION. IT WAS PROVIDED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP WAS PROVIDED AT THE HAND WASH STATION. IT WAS PROVIDED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- reach-in cooler(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:
- RAW CHICKEN WAS STORED ABOVE RAW PORK IN THE WALK IN COOLER. TO PREVENT CROSS CONTAMINATION, STORE PORK ABOVE CHICKEN. THE CHICKEN WAS STORED IN THE BOTTOM SHELF AND THE VIOLATION WAS CORRECTED.
- 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:
- THE 3 DOOR IN RAIL COOLER WAS AT 46F AND THE CHICKEN WAS AT 45.6F. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. DISCARD ALL THE PHF THAT ARE ABOVE 41F AND STORED IN THIS COOLER FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. ALL THE PHF WAS TRANSFERRED TO ANOTHER COOLER AT THE TIME OF INSPECTION. ,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE THE GASKETS FOR THE THREE DOOR IN RAIL COOLER. ,
- 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.
|
06/12/2013 | Routine Inspection |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils, Food-contact surface(s) and utensils
- Locations:
- Kitchen Area
- Problems:
- Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent, Constructed from materials that are not Finished to be smooth & easily cleanable
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials., Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- SAUCES AND PEPPERS STORED IN #10 CANS RE-USED. CORRECTED BY REPLACING THE CANS WITH FOOD GRADE STAINLESS STEEL.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- dish washing area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE SLICER IS STORED WITH OLD DEBRIS ON BLADE AND GUARD. BOWLS AND STRAINER STORED IN STICKY DRAWER WITH DEBRIS. COMPLETE THE RISK CONTROL PLAN. FAX TO NUMBER ON FORM WITHIN 2 DAYS. CORRECTED BY CLEANING THOSE ITEMS.
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- reach-in cooler(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:
- RAW CHICKEN OVER RAW BEEF AND SHRIMP IN THE LARGE REACH IN COOLER AND OVER READY TO EAT FOOD IN THE GLASS DOOR COOLER. CORRECTED BY STORING THE CHICKEN BELOW ALL OTHER FOOD.
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- Kitchen Area
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- 4 TRAYS OF SHELL EGGS AT 68F OUT OF TEMP CONTROL FOR 2-3 HOURS. PROVIDE TIME MARKINGS TO USE WITHIN 4 HOURS OR KEEP IN THE COOLER. CORRECTED BY TIME MARKING TO USE/CONSUME BY 5:00PM.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- various locations
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- COOLER HANDLES HAVE HEAVY BUILD UP OF FOOD DEBRIS. KEEP CLEAN DAILY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
12/12/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING PHF AT 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)
|
07/20/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- dish washing area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- UTENSILS HANGING OVER THE 3- COMP. SINK GETTING SPLASHED BY DEBRIS, KNIVES STORED BETWEEN THE CONDUIT AND CONDUIT CLAP ARE SOILED, INSIDE OF MICROWAVE OVEN IS STICKY. FOOD STRAINERS OVER THE 3-COMP. SINK NOT THOROUGHLY CLEANED HAVE OLD DEBRIS. CORRECTED BY CLEANING THOSE ITEMS.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- RAW BEEF 50F, CHICKEN 46F PILED TOO HIGH IN THE TOP OF THE PREP COOLER. REDUCE THE PORTION TO STAY BELOW THE COLD LINE. THE FOOD WAS PUT INTO THE BOTTOM OF THE COOLER. FRESH GARLIC IN OIL IN BOTTOM OF PREP COOLER AT 66F WAS DISCARDED. HOLD AT OR BELOW 41F. CORRECTED BY MOVING THE RAW CHICKEN AND BEEF AND DISCARDING THE GARLIC IN OIL. BEAN SPROUTS IN WAIT STATION COOLER AT 56F. SPRING ROLLS 45F. THE SPROUTS WERE DISCARDED. HOLD AT OR BELOW 41F. COMPLETE THE RISK CONTROL PLAN.,
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- reach-in cooler(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:
- RAW EGGS, RAW CHICKEN, RAW MEAT AND SEAFOOD OVER LETTUCE AND BROCCOLI, RAW CHICKEN OVER RAW BEEF IN THE UPRIGHT REFRIGERATOR. STORE RAW ANIMAL FOOD BELOW AWAY FROM READY TO EAT FOOD AND SEPARATED BY TYPE/REQUIRED COOKING TEMP AS DISCUSSED. CORRECTED BY REARRANGING TO BE AS STATED IN FOOD CODE.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- various locations
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN COOLER GASKETS, OUTSIDES OF COOLERS. CLEAN HANDLES/KNOBS ON COOLERS, DRAWERS, STOVE, MICROWAVE DAILY. CLEAN THE MICROWAVE OVEN. CLEAN OUTSIDES OF BULK FOOD BINS AND SMALL FOOD BIN RACKS. CORRECT WITHIN 10 DAYS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system, Ventilation system exhaust air ducts
- Locations:
- cookline
- Problems:
- Not clean, Filter(s) not changed
- Corrections:
- Keep clean
- Comment:
- COOK LINE: DEBRIS HANGING OFF OF FILTERS OVER FOOD. GREASE DRIPPAGE OVER FOOD. FILTERS MISSING. REPLACE MISSING FILTERS AND KEEP CLEAN.
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN UNDER EQUIPMENT. CLEAN THE WALL AT THE 3- COMP. SINK.
- 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:
- Cooler/s
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR OR REPLACE WAIT STATION COOLER TO MAINTAIN 41F FOOD TEMP OR LOWER. REPLACE DAMAGED GASKETS ON COOLER DOORS AS DISCUSSED.
- 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.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- FLOUR SCOOP HAS NO HANDLE STORED IN THE FOOD. PROVIDE A SCOOP WITH HANDLE STORED OUT OF THE FOOD. THE ICE SCOOP HAS HANDLE IN THE ICE STORE OUT OF THE ICE.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Wait station dish washing 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Locations:
- dish washing area
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- UTENSILS HANGING OVER 3- COMP. SINK GETTING SPLASHED BY DEBRIS. MOVE TO BE HIGH ENOUGH TOO AVOID SPLASH OR AWAY FROM THAT 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
|
06/25/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED GARLIC IN OIL AT THE COOK LINE AT 60F, REPORTEDLY MADE AN HOUR PREVIOUS (ALSO NO TIME CONTROL. STORE AT OR BELOW 41F. *CORRECTED BY STORING IN COOLER, AND WILL BE HELD IN COOLER OR TIME MARKED IN THE FUTURE. PLEASE SEE TIME CONTROL HANDOUT.
- 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: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- 3-compartment sink
- Problems:
- Not protected From contamination
- Corrections:
- Protect against contamination
- Comment:
- FOOD BEING THAWED IN THE WASH COMPARTMENT OF THE 3-C SINK, WITHOUT AN AIR GAPPED DRAIN PIPE. USE THE AIR GAPPED SINKS ONLY FOR FOOD PREP. *CORRECTED BY REMOVING AND USING THE RINSE SINK.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- various locations
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- HANDLES OF COOLERS, STOVE AND HOT HOLDER CONTROL KNOBS HAVE OLD FOOD BUILDUP. CLEAN NOW AND CLEAN DAILY TO PREVENT CROSS CONTAMINATION OF FOOD, AFTER TOUCHING THE HANDLES/KNOBS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
12/09/2011 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- CORRECTED BY CLEANING EVERY 4 HOURS.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Preventing Contamination from
- Comment:
- CORRECTED BY USING GLOVES.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTED BY HOLDING THE EGGS AND GARLIC-IN-OIL IN COOLERS AT 41F.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
07/11/2011 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- food prep area
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- PER MANAGER INTERVIEW: THE IN USE KNIVES, CLEAVERS, TONGS, CUTTING BOARDS ARE ONLY CLEANED 1 TIME PRE DAY. CLEANED AT INSPECTION. CLEAN EVERY 4 HOURS AS DISCUSSED. ,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- food prep area
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED EMPLOYEE CUTTING COOKED CHICKEN AND PLACING IT ON A PLATE WITH BARE HANDS. USE GLOVES OR UTENSIL/S. THE EMPLOYEE PUT ON GLOVES AT WCHD REQUEST. A FOLLOW UP WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM CONTINUED COMPLIANCE.,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s), Time controlled food(s)
- Locations:
- Cookline
- Problems:
- Without time control mark, No written procedures
- Corrections:
- Provide clear easy to read time marks., Written procedures shall be made available upon request.
- Comment:
- RAW SHELL EGGS HELD OUT OF TEMPERATURE CONTROL ON A SHELF UNDER PREP TABLE AT 75F FOOD TEMP. FRESH GARLIC IN OIL AT COOK LINE HELD AT 76F. USE TIME CONTROL WITH TIME MARKINGS AND WRITTEN PROCEDURES AS DISCUSSED (OR HOLD AT OR BELOW 41F). DISCARD THAT FOOD.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- food prep area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- VARIOUS HAND SINKS DO NOT HAVE HAND DRYING PROVISIONS: PROVIDE.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s), Dispensing utensil(s)
- Locations:
- food prep area
- Problems:
- Improperly stored In standing water, Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store as stated above., Store in manner that does not contaminate items
- Comment:
- 1) RICE SCOOP STORED IN STANDING ROOM TEMP WATER (75F). STORE AS STATED ABOVE. 2) A CLEAVER STORED IN SPACE BETWEEN COUNTERS CONTACTING FILTHY ENDS OF COUNTERS. STORE IN A CLEAN LOCATION.
- 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) wet
- Locations:
- food prep area
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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
|
06/20/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- KNIFE STORAGE IS NO LONGER PLACED BETWEEN COUNTERS
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- CREAM CHEESE MIX LABELED WITH DISCARD DATE
- 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
|
01/14/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- 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: 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.
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- 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.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
12/16/2010 | Routine Inspection |
| No violation noted during this evaluation. | 07/02/2010 | Follow-up |
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