- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the dishroom handsink. Paper towels must be provided at all handsinks. Paper towels were provided in my presence. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dusty condenser and fan covers in the walk-in cooler. Non-food contact surfaces must be kept clean. Clean to sight and touch on a weekly basis.
- 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:
- Observed water leaking on floor from the boiler. Plumbing must be maintained. Repair or replace the leaking boiler.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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02/18/2015 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED. CHILDREN'S MENU HAS PROPER CONSUMER ADVISORY POSTED "ASK YOUR SERVER...".
- 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: Consumption of Animal Foods th
- Comment:
- CORRECTED. CHILDREN'S MENU HAS PROPER CONSUMER ADVISORY POSTED "ASK YOUR SERVER...".
- 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
|
09/22/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Comment:
- ON 3/25/14, A COPY OF THE SPECIALS MENU WAS EMAILED AND NOW HAS THE CONSUMER ADVISORY PROVIDED ON IT. THE CHILDREN'S MENU CORRECTION HAS BEEN EXTENDED TO NO LATER THAN THE NEXT ROUTINE INSPECTION (SEPTEMBER 2014). SEE COMMUNICATION TAB.
- 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
|
04/08/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY HAS A NEW MENUS. THE KIDS AND SPECIALS MENU (ON TABLES) HAVE EGGS ON THEM - NO CONSUMER ADVISORY. PROVIDE CONSUMER ADVISORY. CORRECT BY 4/21/14. MAY EMAIL OR FAX A COPY OF MENUS TO VERIFY CORRECTION, OR A FOLLOW-UP WILL BE CONDUCTED. ,
- 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:
- PREP COOLER: RAW CHICKEN KABOBS ABOVE RAW BEEF. STORE RAW CHICKEN BELOW RAW BEEF. 1-DOOR COOLER: RAW FISH STORED NEXT TO AND ABOVE READY TO EAT FOODS. STORE RAW FISH BELOW AND AWAY FROM READY TO EAT FOODS. CORRECTED BY MOVING RAW CHICKEN BELOW RAW BEEF AND MOVING THE RAW FISH TO BOTTOM SHELF.
- 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
|
03/21/2014 | Routine |
| No violation noted during this evaluation. | 09/12/2013 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Grill line floor drain
- Problems:
- In poor repair Open seams
- Corrections:
- Repair/replace.
- Comment:
- i.) Observed a hole through the floor from the grill area to the basement from which a pipe passes from which grease seepage is evident. Seal opening through the flooring with a material that is durable, non-absorbent and smooth for easy cleaning. ii.) Observed the basement door panel surface to the men's room to be soiled and ruff. Scrape and repaint door panel with durable non-absorbent material for easy cleaning.
- 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.
|
09/12/2012 | Routine |
- Critical: Backflow Prevention Device/Req
- Comment:
- AN AIR GAP BETWEEN FLOOR DRAIN AND DRAIN LINE FROM ICE DIPPING WELL HAVE BEEN INSTALLED-CORRECTED
- 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
- Critical: Eating, Drinking or Tobacco
- Comment:
- 2-401.11 APPROVED BEVERAGE CONTAINERS I.E. CUPS WITH STRAW ARE IN USE-OBSERVED.CRITICAL VIOLATION 2-401.11 HAS BEEN CORRECTED.
- 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
|
03/02/2012 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide an air gap between drain line from dipping well (ice cream front ) and receiving sewer line. Existing black hose is 'going' inside of floor drain. Provide at least 1 in air gap .Use PVC drain lines.,
- 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
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Drinking
- Corrections:
- Drink only in designated areas as restricted above.
- Comment:
- Instruct all employees about good hygienic practices. Instruct employees that only approved container -lidded cup and straw shall be utilized for drinking in kitchen/food preparation area. Corrected by providing lidded cup and 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
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- Ready to eat foods /potentially hazardous foods which are removed from original container/sliced , shall be date marked. The day of opening shall be date marked as day #1.Do not exceed total of 7 days. Observed soup in WIC,corned beef in RIC on cooking line ,macaroni salad in large white upright cooler .Properly date mark all foods in coolers .Corrected by labeling all foods -( manager)
- 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 product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- Food shall be protected from cross-contamination by separating raw animal foods from ready to eat foods to avoid potential contamination by dripping juices from raw meat. Observed raw steak above sauerkraut and peperoni.Corrected by manager by placing steak on bottom shelf.
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- food employees shall wear hair restrains such as hats,hair nets. Observed cooks on cooking line without hair nets or hair restrains. Provide hats or hair nets.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Light bulbs shall have protective shielding. Light in dry storage needs covering shield.Provide cover.
- 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
|
02/25/2012 | Routine Inspection |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Observed ONE of TWO a food employee performing 10 second hand washing
- General violation description:
- 2-301.12 - lathering wet hands for 3-5 seconds followed by hand rinsing. Correction Made: Following instruction, observed the cited food employee practice 20 second hygienic hand washing
- 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:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
- General violation description:
- 2-201.11 - MATERIALS PROVIDED. CORRECTION MADE, FOLLOWING INSTRUCTION, THE EMPLOYEES PRESENT ARE FULLY AWARE OF THE NAMES OF THE BIG 5: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), NORO VIRUS, SHIGELLA THE SIGNS AND ILLNESS SYMPTOMS: THAT EXCLUDES THEM FROM THE RETAIL FOOD ESTABLISHMENT VOMITING, DIARRHEA, JAUNDICE, THAT RESTRICTS THEM FROM THE RETAIL FOOD PREPARATION AREA SORE THROAT WITH FEVER, INFECTED WOUND & OR PUSTULAR BOIL. THE PROCEDURES TO REMOVE THE RESTRICTIONS: TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME, SYMPTOM FREE FOR AT LEAST 24 HOURS. TO ADDRESS THIS REPEAT VIOLATION
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- 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 soiled plastic hand glove exchange for new in between handling raw hamburger and handling ready to eat tomato slices. First, perform hygienic hand before handling ready to eat foods. Correction Made: Following instruction, observed the cited food employee practice hygienic hand washing in between glove exchanging after handling a raw hamburger, before handling ready to eat foods assembling the sandwich.
- 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
- Duties of Person in Charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- Observed employee(s) not fully trained demonstrated in their: - Brief time performing hand washing. - Not knowing fully the minimum internal temperature/time requirements needed To destroy organisms of public health concern for raw meats and reheating foods & To limit their growth. Provide employee(s) with training review. CORRECTION MADE: Following instruction concerning potentially hazardous foods, safe food practices and procedures. Observed the employees present are aware of the minimum internal product temperature held for at least 15 seconds needed to: DESTROY ORGANISM of Public Health concern: 145*F for WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, 155*F for GROUND: BEEF, PORK, 165*F for POULTRY and for REHEATED FOODS. LIMIT THE GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN: REHEATING FOODS: 165*F within 2 hours COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours Date Marking cooled foods @ 41*F & below, six additional days
|
08/15/2011 | Routine Inspection |
- 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:
- CORRECTION MADE: FOLLOWING INSTRUCTION
- General violation description:
- 2-201.11 - WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED, THE EMPLOYEES PRESENT ARE AWARE OF THE NAMES OF THE BIG 5 : i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS THE SIGNS AND ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT. SORE THROAT WITH FEVER, INFECTED WOUND AND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. AND PROCEDURES TO REMOVE THE RESTRICTIONS. TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Grill line floor
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Observed a hole through the floor from the grill area to the basement from which a pipe passes from which grease seepage is evident. Seal opening through the flooring with a material that is durable, non-absorbent and smooth for easy cleaning.
- 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.
|
02/09/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. SALAD BAR HAD COLESLAW, COTTAGE CHEESE, BROCOLLI SALAD ALL AT 41F. FAN ADDED TO COOL OFF CONDENSER.
- 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:
- CORRECTED. SALAD BAR HAD COLESLAW, COTTAGE CHEESE, BROCOLLI SALAD ALL AT 41F. FAN ADDED TO COOL OFF CONDENSER.
- 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)
|
08/26/2010 | 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:
- SALAD BAR IN DINING ROOM HAD ITEMS ABOVE 41F: HARD BOILED EGGS 48F-50F, POTATO SALAD 44F-46F, COLESLAW 50F, BROCOLLI SALAD 48F, THREE BEAN SALAD 50F, MACARONI SALAD 52F, COTTAGE CHEESE 51F, PASTA SALAD 49F. POTENTIALLY HAZARDOUS FOODS HELD COLD MUST BE HELD AT OR BELOW 41F. ENSURE ALL THESE ITEMS AT SALAD BAR ARE ALWAYS AT OR BELOW 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- MICROWAVES AT COOKLINE HAVE SOME DEBRIS INSIDE. CLEAN AND 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.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SALAD BAR IN DINING ROOM HAD ITEMS ABOVE 41F: HARD BOILED EGGS 48F-50F, POTATO SALAD 44F-46F, COLESLAW 50F, BROCOLLI SALAD 48F, THREE BEAN SALAD 50F, MACARONI SALAD 52F, COTTAGE CHEESE 51F, PASTA SALAD 49F. POTENTIALLY HAZARDOUS FOODS HELD COLD MUST BE HELD AT OR BELOW 41F. ENSURE ALL THESE ITEMS AT SALAD BAR ARE ALWAYS AT OR BELOW 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- MICROWAVES AT COOKLINE HAVE SOME DEBRIS INSIDE. CLEAN AND 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.
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08/13/2010 | Routine Inspection |
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