- Critical: Manual and Mechanical Warewash
- Comment:
- Observed at time of inspection dishwasher is now providing 50-100 ppm chlorine sanitizer solution. Corrected.
- 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
|
12/16/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Comment:
- Observed at time of inspection chlorine sanitizing dish washer is still not providing 50-100 ppm chlorine sanitizer solution. Dishwasher wash and rinse cycle are working. Facility is now setting up a tub to do sanitize step with 50-100 ppm chlorine sanitizer solution next to dishwasher. Dishes and utensils under go wash and rinse cycle in dishwasher then sanitize in bucket next to dishwasher. Dishwasher still needs to be repaired so it is providing 50-100 ppm chlorine sanitizer solution. Sanitizer solution in bucket under dishwasher is low. Chlorine may have evaporated out of sanitizer bucket. Try replacing bucket of sanitizer solution and priming machine. This is a repeat violation fill out provided risk control plan. If violation is not corrected at next follow up an office consultation may occur. There is a $200 administration fee associated with the office consultation. Correct immediately a follow up will occur in about 10 days.,
- 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
- Comment:
- Observed at time of inspection food in walk in cooler is at 41 F or below. 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)
|
11/13/2014 | Follow-up |
- Critical: Discarding or Reconditioning U
- Items:
- Contaminated food(s)
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- observed at time of inspection in walk in cooler soup was growing mold on the top. Corrected at time of inspection soup discarded. Corrected.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed at time of inspection multiple hand wash sinks missing paper towel. Corrected at time of inspection paper towel provided. 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
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed at time of inspection multiple hand wash sinks missing soap. Corrected at time of inspection. Soap was provided. 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection sanitizer in dishwasher was providing ppm chlorine sanitizer solution. Chlorine bucket was empty. Correct by replacing chlorine sanitizer bucket and making sure it is providing 50-100 ppm chlorine sanitizer solution. This is a repeat violation fill out risk control plan. A follow up will occur in about 10 days. A If violation is not correct at the follow up an office consultation may occur with associated fee., ,
- 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: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Observed at time of inspection 4 cans on shelves that had sever dents along seams or were folding. Corrected at time of inspection cans were removed to be returned. Corrected.
- 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.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observe at time of n cheese at 50 F, raw egg at 51 F, cut tomato 49 F, Mac and Cheese 50 F. Food had been in walk in cooler over night. discard. Discard all potentially hazardous cold food that has been in the cooler for longer then 6 hours. Correct by holding potentially hazardous cold food at 41 F or below. Correct immedialty a follow up will occur in about 10 days.,
- 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
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Equipment/utensils
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- Observed at time of inspection chemicals stored over plates and utensils. Corrected at time of inspection chemicals removed and stored in utility closet. Corrected.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection hand wash sink had utensils stored in it. Corrected at time of inspection utensils were removed. Corrected.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed at time of inspection employees not wearing hats/hair restraints. Correct by providing. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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
|
10/17/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- OBSERVED AT TIME OF INSPECTION DISH WASHER PROVIDING 50-100 PPM OF CHLORINE SANITIZER SOLUTION. CORRECTED.
- 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
|
04/22/2014 | Follow-up |
- Critical: Hand Drying Provision
- Comment:
- OBSERVED PAPER TOWELS PROVIDED AT ALL HAND SINKS. 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
- Comment:
- OBSERVED SOAP PROVIDED AT ALL HAND SINKS. 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: Manual and Mechanical Warewash
- Comment:
- OBSERVED AT TIME OF INSPECTION CHLORINE SANITIZER BUCKET IN DISH WASHER SWITCHED OUT FOR QUAT SANITIZER MEASURING AT OVER 400 PPM. CHLORINE DISH WASHER IS NOT DESIGNED TO USE QUAT. CORRECT BY HAVING SOMEONE SERVICE THE DISH WASHER TO MAKE SURE NO DAMAGE HAS OCCURRED TO THE MACHINE. ALSO HAVE SERVICE MAN EITHER KEEP MACHINE AS A CHLORINE UNITE AND PROVIDE 50-100 PPM OF CHLORINE SANITIZER SOLUTION OR CONVERT UNITE OVER TO A QUAT UNIT AND MEET MANUFACTURERS DIRECTIONS ON SOLUTIONS PPM. UNTIL MACHINE IS WORKING CORRECTLY USE THE THREE COMPARTMENT SINK TO WASH RINSE AND SANITIZE DISHES. CORRECT IMMEDIATELY A FOLLOW UP WILL OCCUR IN ABOUT 10 DAYS.,
- 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: Sanitizing Solutions, Testing
- Comment:
- OBSERVED CHLORINE SANITIZER KIT PROVIDED. CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
03/27/2014 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed at time of inspection no disposable towels provided at multiple hand sinks. Correct by providing a follow up inspection will occur in bout 10 days. Correct immediately.,
- 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
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed at multiple hand wash sinks with no soap or hand wash cleanser. Correct by providing soap. Correct immediately a follow up will occur in about 10 days.,
- 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:
- Observed at time of inspection dish machine was not providing chlorine sanitizer solution at 50-100 ppm. Correct by providing 50-100 ppm chlorine sanitizer solution. Correct immediately a follow up will occur in about 10 days. This is a repeat violation fill out risk control plan and submit., ,
- 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: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- Observed at time of inspection yogurt dated 2/11/14 corrected at time of inspection yogurt was discarded. This is a repeat violation fill out and submit risk control plan. Corrected
- 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
- Critical: Sanitizing Solutions, Testing
- Comment:
- Observed sanitizer test kit did not have a color change comparing chart, strips also showed signs that they had been exposed to water. Test strips that have gotten wet are compromised. Correct by providing new chlorine test strips. Correct immediately a follow up will occur in about 10 days.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- reach-in freezer(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of invocation reach in freezer broken. Correct by fixing freezer. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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.
|
03/26/2014 | Routine |
| No violation noted during this evaluation. | 10/17/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO SANITIZER DETECTED AFTER NUMEROUS RUNS......REPAIR MACHINE TO DISPENSE 50-100PPM
- 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: Packaged and Unpackaged Food -
- 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
- 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.
- 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: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- DISCARD BROWNIES DATWED 8-27 WITH OBSERVED MOLD
- 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
|
09/23/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- ALL FOODS ARE PROPERLY SANITIZED
- 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
|
05/01/2013 | Follow-up |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system intake air ducts
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- GREASE ACCUMULATION OBSERVED ON HOOD VENTILATION FILTERS AND HOOD. SCHEDULE CLEANING.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- restroom(s) Kitchen Area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PROVIDE PAPER TOWELS AT ALL HAND WASH SINKS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Locations:
- dish machine(s) Kitchen Area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE CHLORINE TEST STRIPS AND QUATERNARY AMMONIUM TEST STRIPS.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- THAW RAW CHICKEN PROPERLY. DO NOT THAW AT ROOM TEMPERATURE.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- wiping cloth container
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- STORE WET WIPING CLOTHS SUBMERGED IN SANITIZER SOLUTION BETWEEN USES.
- 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
|
09/27/2012 | Routine |
- Critical: Methods-Hot Water and Chemical
- Comment:
- ESTABLISHMENT WAS USING BLUE QUAT SANI TABS IN THE BUCKET FOR THE DISH MACHINE SANITIZER. WHEN TESTED FOR FINAL SURFACE CONCENTRATION, THE QUAT AMMONIUM CONCENTRATION WAS APPROX 100 PPM. IF USING THESE TABLETS, USE TEST STRIPS (QUATERNARY AMMONIUM TEST STRIPS) TO CHECK FINAL DISH SURFACE CONCENTRATION. IT MUST BE 200-400 PPM. MANAGER PROVIDED A NEW BUCKET OF CHLORINE SANITIZER WHICH IS PRE-MADE AT THE CORRECT CONCENTRATION FOR THIS DISH MACHINE. RAN THROUGH A WASH CYCLE & THE CHLORINE CONCENTRATION WAS 50-100 PPM. USE CHLORINE TEST STRIPS TO TEST FINAL DISH SURFACE RINSE CONCENTRATION ON A REGULAR BASIS. ONLY USE SANITABS FOR SANITIZER WIPING CLOTH BUCKETS. CORRECTED.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
04/23/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED. NO BEVERAGES OBSERVED IN THE KITCHEN. FOOD EMPLOYEES ARE AWARE THAT THEY MUST DRINK FROM A CUP WITH A LID AND STRAW (NO SCREW-TOP BOTTLES) IN THE KITCHEN.
- 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: Hot and cold holding
- Comment:
- CORRECTED. WALK IN COOLER HAS BEEN SERVICED. POTENTIALLY HAZARDOUS FOOD IS 41 DEGREES F OR BELOW. (RAW SAUSAGE LINK 40 F, COLE SLAW 39F, RICE PILAF 39F). DICED TOMATOES ON THE STEAM TABLE WERE IN AN ICE BATH AND AT 39F.
- 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: Methods-Hot Water and Chemical
- Comment:
- DISH MACHINE SANITIZER LEVEL IS <50 PPM (CHLORINE). FACILITY IS USING STORE BOUGHT/HOUSEHOLD BOTTLES OF BLEACH AND TRANSFERRING THAT TO THE SANITIZER BUCKET THAT THE DISH MACHINE DRAWS FROM. THE CONCENTRATION OF HOUSEHOLD BLEACH IS 6.0%. THE COMMERCIAL SANITIZER IS 8.4% CHLORINE. USING HOUSEHOLD BLEACH IN THE BUCKET BELOW WILL NEVER GET HIGH ENOUGH CONCENTRATION TO PROPERLY SANITIZE THE DISHES. PURCHASE THE CORRECT SANITIZER FOR THE DISH MACHINE SO THAT THE DISHES GET PROPERLY SANITIZED. ***THE DISHES CAN BE WASHED IN THE DISH MACHINE BUT THEY MUST BE SANITIZED BY SOME OTHER MEANS. YOU CAN SET UP A SANITIZING STATION IN THE 3 COMPARTMENT SINK. CHECK SANITIZER LEVEL WITH TEST STRIPS AND IMMERSE THE CLEAN DISHES FOR 30 SECONDS.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Preventing Contamination from
- Comment:
- CORRECTED. NO BARE HAND CONTACT OBSERVED WITH READY TO EAT FOODS. EMPLOYEES HAVE BEEN RE-TRAINED ON WEARING GLOVES WHEN HANDLING READY TO EAT FOODS.
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED. READY TO EAT POTENTIALLY HAZARDOUS FOOD HELD LONGER THAN 24 HOURS HAS PROPER DATE MARKS.
- 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: When to Wash
- Comment:
- CORRECTED. FOOD EMPLOYEES ARE WASHING HANDS BEFORE DONNING NEW GLOVES.
- 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
- Food storage
- Comment:
- CORRECTED. FOOD IS 6" ABOVE THE FLOOR IN THE WALK IN COOLER.;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
|
03/30/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Locations:
- Beverage Kitchen Area
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- EMPLOYEES SHALL EAT OR DRINK ONLY IN DESIGNATED AREAS WHERE THE CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, OR SINGLE SERVICE ARTICLES CANNOT RESULT, OR DRINK FROM A BEVERAGE CONTAINER WITH A LID AND STRAW. OBSERVED 2 EMPLOYEE BEVERAGE CUPS ON THE KITCHEN PREP TABLE WITH NO LID OR STRAW. USE CUPS WITH LIDS AND STRAWS, OR EAT AND DRINK IN DESIGNATED AREAS AWAY FROM FOOD AREA.,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- walk-in cooler(s) prep table(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- EXCEPT DURING PREPARATION, COOKING, OR COOLING, POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED AT 41 DEGREES F OR BELOW. OBSERVED IN THE WALK IN COOLER: PORTIONS OF MACARONI AND CHEESE AT 47 DEGREES F, RAW RIBS 47 & 48 DEGREES F, COOKED GROUND BEEF 42 DEGREES F, COOKED RICE MEDLEY 45 DEGREES F, OPEN CONTAINER OF HEAVY WHIPPING CREAM 48 DEGREES F, A WHOLE TOMATO 46 DEGREES F. ON STEAM TABLE AT THE PREP LINE THERE WERE CUT TOMATOES AT 50 DEGREES F. HARD BOILED EGGS AND CUT TOMATOES WERE MOVED TO THE BOTTOM PORTION OF THE REACH IN PREP LINE COOLER. STORE ALL POTENTIALLY HAZARDOUS FOOD AT 41 DEGREES F OR BELOW.,
- 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: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- dish machine(s)
- Comment:
- AFTER BEING CLEANED, EQUIPMENT FOOD CONTACT SURFACES AND UTENSILS SHALL BE SANITIZED BY IMMERSION IN CHEMICAL SANITIZER FOR AT LEAST 30 SECONDS, OR MECHANICALLY BY DISPENSING SANITIZER AT THE PROPER CONCENTRATION. OBSERVED THE DISH MACHINE SANITIZER BUCKET TO BE EMPTY AND DRY. REPLACE WITH FULL SANITIZER AND VERIFY THE CONCENTRATION OF SANITIZER TO ENSURE DISHES ARE PROPERLY BEING SANITIZED., ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Employee(s) Kitchen Area
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- FOOD EMPLOYEES SHALL NOT CONTACT READY TO EAT FOODS WITH BARE HANDS. OBSERVED AN EMPLOYEE PREPARING A SALAD WITH SALMON ON IT USING BARE HANDS. USE APPROPRIATE UTENSILS OR GLOVES WHEN CONTACTING READY TO EAT FOOD.,
- 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- ALL READY TO EAT POTENTIALLY HAZARDOUS FOOD THAT IS STORED UNDER REFRIGERATION FOR MORE THAN 24 HOURS MUST HAVE A DATE MARKED ON IT TO INDICATE WHEN IT WAS PREPARED AND WHEN IT MUST BE USED BY OR DISCARDED. COOKED RICE, COOKED MAC & CHEESE, OPENED CARTONS OF WHIPPING CREAM, AND COOKED GROUND BEEF WERE STORED IN THE WALK IN COOLER WITHOUT DATE MARKS. FOODS MAY BE STORED FOR UP TO 7 DAYS INCLUDING THE DATE OF PREPARATION AS THE FIRST DAY. THIS MUST BE CORRECTED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS.,
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- THE PERSON IN CHARGE (PIC) SHALL BE AWARE OF SYMPTOMS AND ILLNESSES THAT EMPLOYEES MIGHT HAVE THAT THEY SHOULD BE EXCLUDED FROM WORKING WITH FOOD SUCH AS: VOMITING, DIARRHEA, SORE THROAT WITH FEVER AND THE BIG 5 ILLNESSES (E. COLI, HEPATITIS A, SHIGELLA, SALMONELLA, NOROVIRUS). THE PIC WAS NOT AWARE OF THE SYMPTOMS OR ILLNESSES LISTED ABOVE. DISCUSSED WITH THE PIC, THE SYMPTOMS, ILLNESSES AND REVIEWED THE BIG 5 POSTER HANGING IN THE KITCHEN. CORRECTED AT INSPECTION. THE PIC IS KNOWLEDGEABLE OF THE SYMPTOMS, BIG 5 ILLNESSES, AND THAT ALL EMPLOYEES MUST BE SYMPTOM FREE FOR 24 HOURS BEFORE RETURNING TO WORK. TRAIN ALL OTHER EMPLOYEES ABOUT THE SYMPTOMS AND BIG 5 ILLNESSES.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Employee(s) Kitchen Area
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- FOOD EMPLOYEES SHALL CLEAN THEIR HANDS IMMEDIATELY BEFORE ENGAGING IN FOOD PREPARATION AND BEFORE DONNING NEW GLOVES. OBSERVED SEVERAL KITCHEN EMPLOYEES NOT WASHING THEIR HANDS BEFORE DONNING NEW GLOVES. WASH HANDS BEFORE DONNING NEW GLOVES AND WHEN CHANGING TASKS.,
- 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
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- floor Walk-in cooler
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- FOOD MUST BE PROTECTED FROM CONTAMINATION BY BEING STORED AT LEAST 6 INCHES ABOVE THE FLOOR. A BAG OF ONIONS, A BAG OF POTATOES, AND A BAG OF FLOUR WERE STORED ON THE FLOOR IN THE WALK IN COOLER. MOVE THESE FOODS TO A SHELF OR RACK 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:
- restroom(s) Kitchen Area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PROVIDE PAPER TOWELS FOR HAND DRYING AT EACH HAND WASH SINK. THERE WERE NOT ANY PAPER TOWELS AT THE HAND WASH SINK IN THE DISH WAS AREA, IN THE WAITRESS AREA, IN THE MEN'S RESTROOM, AND AT THE SINK NEXT TO THE 3 COMPARTMENT SINK. KEEP PAPER TOWELS AT THESE SINKS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- restroom(s) Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- POST A SIGN TO REMIND EMPLOYEES TO WASH THEIR HANDS AT THE HAND SINKS IN BOTH THE MEN'S AND WOMEN'S RESTROOMS. EACH HAND WAS SINK MUST HAVE A HAND WASHING SIGN POSTED AT IT.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Locations:
- dish machine(s) Kitchen Area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A TEST KIT TO MEASURE THE CONCENTRATION OF CHLORINE SANITIZER USED IN THE DISH MACHINE AND USED TO STORE THE WIPING CLOTHS.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Locations:
- drain(s) dish washing area
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR THE LEAK ON THE DRAIN LINE FROM THE DISH MACHINE RINSE SINK. A BUCKET IS UNDER THE CATCH ON THE DRAIN TO CATCH DRIPS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Utensils, Consumer Self-Servic
- Locations:
- dish machine(s) Kitchen Area
- General violation description:
- 4-302.11 - A FOOD dispensing UTENSIL shall be available for each container displayed at a CONSUMER self-service unit such as a buffet or salad bar. (Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- wiping cloth container
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WET WIPING CLOTHS USED TO WIPE DOWN THE COUNTERS AND TABLES MUST BE STORED IN A CONTAINER OF SANITIZER WHEN NOT IN USE. WET WIPING CLOTHS WERE OBSERVED IN THE WAITRESS AREA AND ON THE FOOD PREP COUNTERS NOT 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
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03/08/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OUTSIDE OF PREP COOLER, WALL BEHIND GRILL ARE SOILED. NON-FOOD CONTACT SURFACES MUST BE CLEANED AS OFTEN AS NECESSARY TO KEEP THEM 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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09/06/2011 | Routine Inspection |
- Critical: Preventing Contamination from
- Comment:
- COOKS USING TONGS OR WEARING GLOVES WHEN HANDLING READY-TO-EAT FOODS. VIOLATION CORRECTED.
- 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
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04/01/2011 | Follow-up |
- 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:
- OBSERVED COOK HANDLING BUN, LETTUCE, TOMATO FOR SANDWICH WITH BARE HANDS. GLOVES MUST BE WORN WHEN HANDLING READY-TO-EAT FOODS. TRAIN EMPLOYEES WHEN TO WEAR GLOVES. WILL RETURN ON/ABOUT 3-27-11 TO FOLLOW UP.,
- 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
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03/17/2011 | Routine Inspection |
- 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.
- Comment:
- Observed shell eggs stored next to pies in the walk-in cooler. Potentially hazardous foods must be stored below or away from ready-to-eat foods. The eggs were stored on the bottom shelf in my presence. Violation 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed the following plumbing violations: toilet and handsink in the basement employee restroom do not flush or drain. Plumbing must be maintained. Repair or replace the toilet and handsink.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- Observed no chlorine test kit for checking the sanitizer in the dishmachine or the 3 compartment sink. Provide a chlorine test kit.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed no shelves in the reach-in cooler or freezer. Shelves in coolers and freezers allow for better air circulation which results in better cooling of the food. Install approved shelves.
- 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.
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09/17/2010 | Routine Inspection |
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