- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- Utensil Storage
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Utensils stored in soiled container. Clean now and keep clean. Corrected by cleaning.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- The proofer door handle and dials have old debris build up. clean daily to prevent hand contamination. Clean the cabinet under the front area 3 compartment sink.
- 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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08/13/2014 | Routine |
- Critical: Hot Water and Chemical
- Items:
- Chlorine solution
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- BLEACH IS MIXED WITH SOAP WHILE WASHING, BUT NO FINAL RINSE SANITIZER USED. SANITIZE AFTER CLEANING AND RINSING, AIR DRY WITH SANITIZER ON DISHES., CORRECTED BY SANITIZING AFTER CLEANING IN 100PPM CHLORINE WITH AIR DRY.
- 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: 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:
- RAW BEEF AND EGGS WERE STORED OVER OTHER FOOD IN A COOLER. STORE AWAY OR BELOW., CORRECTED BY STORING BELOW.
- 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
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08/28/2013 | Routine |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN SHELVES IN DRY STORAGE 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.
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08/09/2012 | Routine |
- Drying mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
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07/20/2011 | Routine Inspection |
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean the non food contact surfaces of the oven and the floor of the steamer.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean the non food contact surfaces of the oven and the floor of the steamer.
- 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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01/12/2011 | Routine Inspection |
- Critical:
- Items:
- Employee(s)
- Problems:
- Drinking
- Corrections:
- Drink only in designated areas as restricted above.
- Comment:
- FOUND A GLASS OF TEA ON THE FOOD PREP TABLE WITHOUT A COVER. AT THE TIME OF INSPECTION IT WAS REMOVED AND THE VIOLATION WAS CORRECTED BY EDUCATION.
- 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:
- Items:
- Employee(s)
- Problems:
- Drinking
- Corrections:
- Drink only in designated areas as restricted above.
- Comment:
- FOUND A GLASS OF TEA ON THE FOOD PREP TABLE WITHOUT A COVER. AT THE TIME OF INSPECTION IT WAS REMOVED AND THE VIOLATION WAS CORRECTED BY EDUCATION.
- 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:
- Items:
- Employee(s)
- Problems:
- Drinking
- Corrections:
- Drink only in designated areas as restricted above.
- Comment:
- FOUND A GLASS OF TEA ON THE FOOD PREP TABLE WITHOUT A COVER. AT THE TIME OF INSPECTION IT WAS REMOVED AND THE VIOLATION WAS CORRECTED BY EDUCATION.
- 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:
- Items:
- Employee(s)
- Problems:
- Drinking
- Corrections:
- Drink only in designated areas as restricted above.
- Comment:
- FOUND A GLASS OF TEA ON THE FOOD PREP TABLE WITHOUT A COVER. AT THE TIME OF INSPECTION IT WAS REMOVED AND THE VIOLATION WAS CORRECTED BY EDUCATION.
- 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: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Drinking
- Corrections:
- Drink only in designated areas as restricted above.
- Comment:
- FOUND A GLASS OF TEA ON THE FOOD PREP TABLE WITHOUT A COVER. AT THE TIME OF INSPECTION IT WAS REMOVED AND THE VIOLATION WAS CORRECTED BY EDUCATION.
- 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
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01/27/2010 | Routine Inspection |
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- Dry Storage room mops
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Allow mop heads to air dry between uses to minimize bacterial growth and to help reduce objectionable odors.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- bulk container(s) scoop
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Keep the handles of the bulk product dispensing scoops OUT of the actual produce to minimize the accidental transfer of unwanted materials into the bulk products from the handle(s). Simply keep all handles extended outwards form the products.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
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07/13/2009 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- food prep area Hobart mixer
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- Clean and keep cleaner with more frequent washings the top surfaces areas of the Hobart mixer. Do not let old dough particles accumulate on these surfaces. Wash often.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean Freq, Nonfood-Contact Su
- Locations:
- food storage area cooling fan
- Corrections:
- Clean.
- Comment:
- Clean and maintain clean the personal cooling fan that is utilized within the kitchen areas. Do not let old dust particles accumulate on the rear fan guard surfaces. Dusts potentially could become dislodged and become airborne. Simply wipe down and clean often.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Outer Clothing Cleanliness
- Locations:
- food prep area Oven Mitts
- Problems:
- Soiled
- Corrections:
- Replace soiled glove.
- Comment:
- Replace soiled oven mits as they become soiled to the point that they can no longer be maintained clean.
- General violation description:
- 2-304.11 - FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Locations:
- food prep area
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Keep all utility hand tools located in one general location that is below and away from any foods and/or food related equipment or utensils.
- 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
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01/06/2009 | Routine Inspection |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions continuous towel system supplying user with clean towel
- Locations:
- hand wash sink(s) rear
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Provide paper hand towel at the rear hand wash station until such time that the cloth hand towel dispenser is repaired.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Warewashing Sinks, Use Limitat
- Items:
- Warewashing sink used for
- Locations:
- 3-compartment sink(s)
- Corrections:
- Clean as required above.
- Comment:
- Keep the sanitize compartment of the three compartment sink at the front service counter cleaner with frequent washings and sanitizings. Be sure to ALWAYS sanitize prior to doing dishes.
- General violation description:
- 4-501.16 - (A) A WAREWASHING sink may not be used for handwashing as specified under # 2-301.15. (B) If a WAREWASHING sink is used to wash wiping cloths, wash produce, or thaw FOOD, the sink shall be cleaned as specified under # 4-501.14 before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or thaw FOOD shall be SANITIZED as specified under Part 4-7 before and after using the sink to wash produce or thaw FOOD.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- food prep area tray racks
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Keep the donut trays and the associated racks much cleaner with more frequent washings. DO NOT let old food particles accumulate on these Food Contact Surfaces. Simply keep clean with frequent washings.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- hand wash sink(s)
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- Repair the cloth hand towel dispenser located in the rear area of the kitchen so that it properly dispenses CLEAN hand towel.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- bulk container(s) scoop
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Keep the handles of the various product scoops OUT of the product they are scooping. Clean ALL scoops and replace into product being careful NOT to let the handle come into contact with of bulk products.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- hand wash sink(s) rear
- Problems:
- Not easily accessible Items stored On
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Keep wiping cloth towels OUT of the rear hand wash sink. This hand wash sink is EXCLUSIVELY for employee hand washing proceedures.
- 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)
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06/24/2008 | Routine Inspection |
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