- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- Observed sausage soup at 54 degrees made yesterday in walk in medium sized covered container. Discard. Potentially hazardous food must be cooled from 135 degrees to 70 degrees in 2 hours or less and from 70 degrees to 41 degrees or less in 4 hours or less. Correct immediately. Corrected at time of inspection by education and by discarding soup. Corrected
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- Observed some food beyond consumer by date in walk in cooler. Discard. Monitor dates. Use six days in between. Example 05/01 - 05/07. Correct immediately. Corrected at time of inspection by education and discarding outdated food.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed leaks under steamer, 2 compartment prep sink and garbage disposal. water is dripping into collection pans. Fix leaks. Plumbing system must be maintained. Corrected.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/27/2015 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1) OBSERVED SPRAY NOZZLE IN DISH AREA TO BE WRAPPED IN DUCT TAPE. STAFF STATED THAT THIS WAS AN ATTEMPT TO REPAIR A LEAK, AND THAT A REPAIR HAD BEEN REQUESTED. 2) WATER WAS OBSERVED ON FLOOR AT BACK PREP LINE. CHEF STATED THAT THIS WAS DUE TO A BROKEN GASKET ON CONVECTION UNIT THAT CAUSED STEAM TO DRIP OUT OF UNIT AND ONTO FLOOR. REPAIR/REPLACE EQUIPMENT.
- 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- TWO PANS WERE OBSERVED UNDERNEATH A PIPE AT SALAD AREA PREP SINK, WITH ONE FULL OF WATER. STAFF STATED THAT PIPE WAS LEAKING AND NEEDS REPAIR. REPAIR PIPE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
11/26/2014 | Routine |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- FOOD HANDLER OBSERVED WEARING GLOVES WITH A WATCH ON WHILE SERVING AND COOKING FOODS. ONLY PLAIN WEDDING BANDS ARE ALLOWED FOR JEWELRY ON FOOD HANDLER HANDS AND ARMS. TRAIN STAFF TO NOT WEAR JEWELRY DAILY AND AS NEEDED. CORRECT IMMEDIATELY., CORRECTED VIA EDUCATION OF STAFF TODAY.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- dish machine(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE DISH MACHINE WALLS AND FLOORING AREA ARE UNCLEAN. ALL PHYSICAL FACILITIES SHALL BE IN CLEAN CONDITION. CLEAN WALLS AND FLOORS DAILY AND AS NEEDED. CORRECT IMMEDIATELY.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- A SPRAY ARM NOZZLE IS REPAIRED WITH DUCT TAPE TO REDUCE LEAKS ON UNIT. ALL EQUIPMENT SHALL BE IN GOOD REPAIR. PROPERLY REPAIR SPRAY ARM IMMEDIATELY.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- dish machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE GREASE TRAP HAS A STRONG ODOR COMING FROM UNIT. ALL EQUIPMENT SHALL BE IN CLEAN CONDITION TO PREVENT CONTAMINATION AND ODORS. CLEAN GREASE TRAP AND INCREASE CLEANING FREQUENCY TO ELIMINATE AND PREVENT ODORS. CORRECT IMMEDIATELY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
05/30/2014 | Routine |
- Condenser Unit, Separation
- Items:
- Condenser unit(s)
- Locations:
- reach-in cooler Compressor / Condenser cover
- Problems:
- Not separated from food/food storage areas With dustproof barrier
- Corrections:
- Provide dustproof barrier.
- Comment:
- Re-install and/or provide a cover to the reach in cooler compressor so that the mechanical workings of this cooler are contained and not exposed directly to the kitchen area(s). This cover will help contain dusts and inner air flows to the unit and not into the kitchen.
- General violation description:
- 4-204.18 - If a condenser unit is an integral component of EQUIPMENT, the condenser unit shall be separated from the FOOD and FOOD storage space by a dustproof barrier.
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Locations:
- ventilation system Baffle Filters
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Re-install missing baffle filters and close up any gaps within the overhead areas of the ventilation hood canopy so that this system can properly and efficiently capture and collect waste greases as originally designed.
- 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.
|
06/13/2013 | Routine |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Front counter serving line
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING: 1) RAW CHICKEN AT 50F, HAMBURGER PATTIES AT 49F-51F AND CHEESE AT 48F INSIDE THE COOK AREA COOLING DRAWERS AT SERVING LINE - AMBIENT AIR TEMPERATURE 52F 2) SLICED TOMATOES AT 54F ON ICE DOUBLE PANNED AT COOK AREA SERVING LINE, POTENTIALLY HAZARDOUS FOODS RELOCATED TO A COOLER MAINTAINING 41F OR BELOW., POTENTIALLY HAZARDOUS FOODS PROPERLY STORED ON ICE WITH ENTIRE PAN SURROUNDED BY ICE UP TO THE LEVEL OF THE FOOD ITEM.
- 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:
- Hot food item(s)
- Locations:
- Serving Line hot holding unit
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- PASTA, VEGETABLES AND SANDWICHES AT 108-120F INSIDE HOT HOLDING CABINET AT SERVING LINE., POTENTIALLY HAZARDOUS FOODS REHEATED TO 165F AND HELD HOT AT 135F.
- 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)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) CLEAN DISHWARE STORAGE RACK SOILED IN DISH AREA 2) THICK ICE ACCUMULATED ON WALLS OF ICE CREAM FREEZER - DEFROST
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/28/2012 | Routine |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Front counter serving line
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- DICED TOMATOES AT 57F, SLICED TOMATOES AT 47F IMPROPERLY STORED ON ICE AND DOUBLE PANNED. ICE MUST BE IN CONTACT WITH THE BOTTOM AND SIDES OF EACH CONTAINER UP TO THE HIGHEST LEVEL OF THE FOOD IN ORDER TO PROPERLY COLD HOLD THE FOOD ITEMS., ADDITIONAL ICE ADDED TO PROPERLY SURROUND EACH STORAGE PAN IN ORDER TO MAINTAIN 41F OR BELOW AT ALL TIMES.
- 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)
- Locations:
- clean dishware storage rack
- Problems:
- Soiled
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) FLOORING THROUGHOUT THE FACILITY - SOILED INSIDE WALK-INS, STORAGE AREAS, COOKLINE, RESTROOM, ETC. 2) CEILING VENTS SOILED IN EMPLOYEE RESTROOM AND IN SELF SERVE AREA ABOVE THE ISLAND
- 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.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- 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
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Cookline
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- HANDTOWELS NOT COMING OUT OF DISPENSER AT FRONT COOKLINE HANDSINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- locker area Hand wash sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- NO WATER SUPPLY TO LOCKER AREA HANDSINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/29/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- 4-door cooler/freezer
- Problems:
- Soiled
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) FLOORING THROUGHOUT KITCHEN, EMPLOYEE RESTROOM, DRY STORAGE ROOM, BENEATH EQUIPMENT, ETC 2) CEILING VENTS SOILED IN EMPLOYEE RESTROOM, NEAR ICE MACHINE TOWARDS DOOR, SERVING AREA
- 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.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Dry storage area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- 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
|
09/28/2011 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- above the dish machine filter(s)
- Problems:
- Not clean
- Corrections:
- 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
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) WALK-IN FREEZER FLOOR 2) EMPLOYEE RESTROOM FLOOR 3) CEILING VENT COVER IN EMPLOYEE RESTROOM
- 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 components
- Locations:
- Ice machine(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WATER FILTRATION CARTRIDGE DRIPPING WATER ONTO FLOOR AT ICE MACHINE.
- 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.
|
02/14/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 11:24 A.M., A CONTAINER OF MACARONI SALAD IN THE GLASS DISPLAY COOLER WAS FOUND AT 44- 45 DEGREES F. THE OPERATOR STATES THE PRODUCT WAS IN THE COOLER SINCE ABOUT 6:00 A.M. AND WAS PREPARED FROM POSSIBLY ROOM TEMPERATURE TUNA FISH. AT ABOUT 11:35 A.M., CHOPPED CHICKEN AND DICED HAM IN THE SALAD BAR WERE FOUND AT 52 AND 50 DEGREES F. A SECOND READING TAKEN AT ABOUT 12:32 P.M. GAVE THE FOLLOWING MEASUREMENTS: CHICKEN: 49 DEGREES F, AND DICED HAM: 51 DEGREES F. THE OPERATOR STATES THE FOLLOWING: 1. THE ITEMS WERE BROUGHT TO THE SALAD BAR FROM THE WALK IN COOLER ABOUT 45 MINUTES AGO, 2. THE CHICKEN WHICH COMES PRE CHOPPED AND FROZEN, WAS ALLOWED TO THAT AT ROOM TEMPERATURE ON A SPEED RACK PRIOR TO ABOUT 9:30 A.M. 3. THE DICED HAM WAS CHOPPED AT ABOUT 8:30 A.M. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: SOME PORTIONS OF THE CHICKEN AND HAM WERE FOUND AT/NEAR THE CONTAINER RIM. ENSURE THESE FOODS ARE KEPT WELL BELOW THE CONTAINER RIM. IN ADDITION TO COLD PLATES AT THE BOTTOM AND SIDES OF THE COOLER, ICE WAS OBSERVED IN USE AS A METHOD OF REFRIGERATION. IN ORDER FOR ICE TO BE AN EFFECTIVE REFRIGERANT, ALL SIDES OF THE CONTAINER SHOULD BE SURROUNDED BY THE ICE. ENSURE THAT FROZEN FOODS ARE THAWED EITHER UNDER REFRIGERATION, IN A MICROWAVE OVEN, OR UNDER RUNNING WATER AT 70 DEGREES F OR LESS.
- 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)
|
07/12/2010 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, AN AIR GAP OF AT LEAST 1 INCH WAS OBSERVED BETWEEN THE TIP OF THE CONDENSER DRAIN LINE AND THE RIM OF THE FLOOR DRAIN BELOW. THE OPERATOR STATES THAT THE AIR GAP WAS CREATED BY SECURING THIS LINE WITH ZIP TIES TO A COPPER PIPE MOUNTED TO THE BOTTOM OF THE MACHINE. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- 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: Cooling
- Comment:
- IN THE WALK IN COOLER, AT ABOUT 10:50 A.M., THE FOLLOWING FOODS IN SHALLOW METAL PANS WERE FOUND AT THE TEMPERATURES LISTED: ITALIAN WEDDING SOUP: 38 DEGREES F, BEEF GOULASH: 39, 40 DEGREES F. PER THE OPERATOR, BOTH FOODS WERE COOKED AND COOLED LAST NIGHT AT ABOUT 12:30 A.M. THE OPERATOR HAS IMPLEMENTED THE FOLLOWING CORRECTIVE ACTIONS: 1. SOUPS ARE NOW COOLED IN SHALLOW METAL PANS (ABOUT 2-3 INCHES THICK). 2.) PANS ARE FILLED NO MORE THAN HALF WAY. IN ALL, THE OPERATOR STATES THAT AFTER COOKING, THE BEEF GOULASH TOOK ABOUT 1 1/2 HOURS TO DROP FROM 145 - 55 DEGREES F AND ABOUT 1 1/2 HOURS TO GO FROM 55 - 41 DEGREES F. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Hot and cold holding
- Comment:
- AT ABOUT 10:40 A.M., A SINGLE PAN OF LOOSE BURGER IN REACH IN FOOD WARMER WAS FOUND AT 150 AND 153 DEGREES F. IN THE HOT SERVING WELL, LOOSE BURGER AND BURRITOS WERE FOUND AT 165 AND 140 DEGREES F. AT ABOUT 11:00 A.M., CHILI AND BROCOLLI AND CHEESE SOUP WERE FOUND AT 172 AND 149 DEGREES F. THE VIOLATION IS NOW CONSIDERED CORRECTED. COMMENTS: THE OPERATOR STATED THAT AN ADDITIONAL FOOD WARMER FROM THE REAR HAS BEEN PUT TO USE TO LESSEN THE AMOUNT FOOD STORED IN THE FRONT LINE WARMER. ADDITIONAL STEPS HAVE BEEN TAKEN TO ENSURE THAT EMPLOYEES ARE PREPARING FOODS IN SMALLER QUANTITIES. REGARDING THE SOUP WARMERS, THE OPERATOR HAS STATED THAT TWO OF THE WARMERS HAVE BEEN REMOVED FROM SERVICE UNTIL REPAIRS ARE MADE. TO COMPENSATE FOR THE LOSS, THE OPERATOR STATES THAT SOUPS ARE BEING KEPT IN THE REMAINING TWO WARMERS AND STAFF ARE PREPARING FEWER QUANTITIES OF SOUP.
- 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)
|
01/12/2010 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE TIP OF THE CONDENSER DRAIN LINE FORM THE ICE MACHINE WAS FOUND AT THE RIM OF THE FLOOR DRAIN BELOW. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THIS DRAIN LINE AND THE RIM OF THE FLOOR DRAIN BELOW. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 - 30 DAYS TO ENSURE COMPLIANCE. COMMENTS: ENSURE THAT THE METHOD USED TO CREATE THE AIR GAP WILL RESULT IN A PERMANENT FIX. ,
- 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: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- IN THE WALK IN COOLER, AT ABOUT 11:15 A.M., A COVERED METAL CONTAINER OF CLAM CHOWDER SOUP AND A COVERED METAL PAN OF PASTA WERE FOUND AT 53 AND 45 DEGREES F. THE OPERATOR STATED THAT MOST LIKELY BOTH ITEMS WERE REHEATED LAST NIGHT FOR SERVICE AND PLACED BACK IN THE COOLER TO COOL OVERNIGHT. ENSURE THAT SOUPS AND PASTA ARE COOLED FROM 135-70 DEGREES WITHIN 2 HOURS AND FROM 70-41 DEGREES F WITHIN 4 HOURS FOR A TOTAL COOLING TIME OF 6 HOURS. THE OPERATOR WAS TOLD TO DISCARD THE PASTA AND SOUP. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE THAT FOODS ARE COOLED PROPERLY. COMMENTS: FOR COOLING SOUP, CONSIDER DIVIDING IT UP INTO SEPARATE PANS AND SUBMERGING THEM INTO ICE BATHS
- General violation description:
- 3-501.14 - ALTERNATIVELY USE ICE PADDLES. FOR COOLING PASTA, CONSIDER RINSING IT UNDER COOL / COLD WATER AND SPREADING IT THINLY (NO MORE THAN 1-2 INCHES THICK) ON A COOKIE SHEET BEFORE TRANSFERRING IT TO THE WALK IN COOLER. IN BOTH CASES, CONSIDER LEAVING THE SOUP AND PASTA LOOSELY COVERED. REFER TO THE INFORMATIONAL HANDOUTS PROVIDED AND SECTIONS 3-501.14 AND 3-501.15 OF THE 2005 FOOD CODE FOR FURTHER INFORMATION ON COOLING. ,
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 140 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- AT ABOUT 11:00 A.M., CHICKEN SUBS IN THE HOT WELL SERVING LINE WERE FOUND AT 93 AND 106 DEGREES F. IN THE REACH IN FOOD WARMER, CHICKEN SUBS WERE FOUND AT 107 DEGREES F. AT ABOUT 11:38 A.M., BEAN AND BURGER SOUP AT THE SELF SERVE STEAM WELL WAS FOUND AT 125 DEGREES F. ENSURE THAT HOT FOODS ARE MAINTAINED AT 135 DEGREES F OR HIGHER. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: CONSIDER STORING LESS PRODUCT IN THE FOOD WARMER TO INCREASE HOT AIR CIRCULATION. CONSIDER ALSO USING TIME AS A CONTROL FOR BACTERIA GROWTH ON THE ABOVE FOODS. REFER TO THE INFORMATION LITERATURE PROVIDED AND TO SECTION 3-501.19 OF THE 2005 FDA FOOD CODE. ,
- 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)
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12/15/2009 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- ICE MACHINE IS SOILED IN ITS TOP SURFACE . CLEAN THE ICE MACHINE FROM SOILS. REVISIT 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: Consumption of Raw Animal Food
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CONSUMER ADVISORY IS NEEDED FOR THE CONSUMPTION OF ANIMAL FOODS THAT ARE RAW, UNDERCOOKDED. EGGS AND BURGER NEED CONSUMER ADVISORY THAT INCLUDE: -DISCLOSURE " RAW -EGG, AND HAMBURGER CAN BE COOKED TO ORDER" REMINDER: "CONSUMING RAW OR UNDERCOOKED MEAT, POULTERY, SEAFOOD, SHELFFISH OR EGGS MAY INCREASE YOUR REISK OF FOOD BORNILLNESS". REVISIT IN 10 DAYS.,
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- THE CLEAN THE FOLLOWING: -FILTERS ABOVE DISHMACHINE. IT IS VERY SOILED. -PIPES IN THE WALK-IN COOLER. THEY HAVE MOLDS.
- 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:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- BOXES OF FOOD WERE STORED ON FLOOR IN WALK-IN COOLER. STORE FOOD AT LEAST 6 INCHES ABOVE FLOOR.
- 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
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Problems:
- Contaminates
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- BOX OF TOOLS WAS OBSERVED STORED ON THE SHELF ABOVE THE 2-COMPARTMENTS SINK. STORE TOOLS AWAY FROM FOOD AND FOOD ITEMS.
- General violation description:
- 6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
- Ventilation, Mechanical
- Items:
- Mechanical ventilation hood
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE VENTILATION SYSTEM IN THE EMPLOYEE'S TOILET ROOM DOES NOT WORK. REPAIR / FIX THE VENTITLATION SYSTEM IN THE TOILET ROOM.
- General violation description:
- 6-304.11 - If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.
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06/08/2009 | Routine Inspection |
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