- Critical: Time as a Public Health Contro
- Comment:
- CORRECTED: TIME MARKINGS FOR THE CORN SALAD AND GREEN SALAD ARE POSTED ON A CHART IN THE KITCHEN INDICATING THE TIME THAT THE ITEMS WERE TAKEN FROM TEMPERATURE CONTROL AND THE TIME THAT THE ITEM WILL BE DISCARDED. CORRECTED AT TIME OF FOLLOW-UP INSPECTION: WRITTEN PROCEDURES POSTED FOR USING TIME AS A PUBLIC HEALTH CONTROL MEASURE FOR POTENTIALLY HAZARDOUS FOODS HELD AT ROOM TEMPERATURE.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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10/07/2014 | Follow-up |
- Critical: Hot Water and Chemical
- Comment:
- VIOLATION WAS CORRECTED DURING ROUTINE INSPECTION.
- 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: Time as a Public Health Contro
- Comment:
- NOT CORRECTED. NO TIME MARKINGS PROVIDED FOR POTENTIALLY HAZARDOUS FOODS HELD AT ROOM TEMPERATURE. NO WRITTEN PROCEDURES PROVIDED FOR USING TIME AS A PUBLIC HEALTH CONTROL MEASURE. THE FOLLOWING POTENTIALLY HAZARDOUS FOODS OBSERVED HELD AT ROOM TEMPERATURE: -MIXED GREENS AT 62*F -MARINATED MUSHROOMS AS 60*F -MIXED OLIVES, COCKTAIL ONIONS, AND GHERKINS AT 60*F -INDIVIDUAL PACKAGES OF RANCH DRESSING LABELED "KEEP REFRIGERATED" OBSERVED AT 50*F, ICE HAD BEEN ON THE PRODUCT TO KEEP IT COLD BUT HAD MELTED PRIOR TO INSPECTION. NOTE: NO CHICKEN SALAD OBSERVED AT TIME OF FOLLOW-UP INSPECTION. WHEN USING TIME AS A PUBLIC HEALTH CONTROL MEASURE INSTEAD OF KEEPING THE FOOD AT 41*F OR BELOW, THE FOOD ITEMS MUST BE CLEARLY MARKED WITH THE TIME THAT THEY MUST BE DISCARDED. THIS TIME MAY NOT EXCEED 4 HOURS FROM THE TIME THE FOOD WAS REMOVED FROM TEMPERATURE CONTROL. WRITTEN PROCEDURES FOR USING TIME AS A PUBLIC HEALTH CONTROL MUST BE PROVIDED. TIME MARK THE FOODS HELD ABOVE 41*F AND PROVIDE WRITTEN PROCEDURES FOR USING TIME AS A PUBLIC HEALTH CONTROL. COMPLETE THE RISK CONTROL PLAN FOR THIS UNCORRECTED PRIORITY VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A SECOND FOLLOW-UP INSPECTION. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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09/22/2014 | Follow-up |
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- BOOSTER HEATER AT DISH MACHINE WAS NOT TURNED ON, AS A RESULT THE WARES WERE NOT BEING SANITIZED AS REQUIRED. WHEN USING HOT WATER AS SANITIZER, THE SURFACE TEMPERATURE OF THE WARES MUST REACH AT LEAST 160*F IN WATER AT 180*F OR HOTTER. CORRECTED AT TIME OF INSPECTION BY TURNING ON THE BOOSTER HEATER AND AFTER RUNNING THE DISH MACHINE FOR 4 CYCLES THE WATER TEMPERATURE WAS SUFFICIENT TO SANITIZE WARES.,
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- CHICKEN SALAD AND MIXED GREENS OBSERVED AT 48-50*F IN THE BOWLS FOR SELF SERVICE. IT IS THE FACILITY'S POLICY TO KEEP THESE ITEMS FOR A MAXIMUM OF 3 HOURS BUT NO TIME MARKINGS ARE PROVIDED. WHEN USING TIME AS A PUBLIC HEALTH CONTROL MEASURE INSTEAD OF KEEPING THE FOOD AT 41*F OR BELOW, THE FOOD ITEMS MUST BE CLEARLY MARKED WITH THE TIME THAT THEY MUST BE DISCARDED. THIS TIME MAY NOT EXCEED 4 HOURS FROM THE TIME THE FOOD WAS REMOVED FROM TEMPERATURE CONTROL. WRITTEN PROCEDURES FOR USING TIME AS A PUBLIC HEALTH CONTROL MUST BE PROVIDED. TIME MARK THE FOODS HELD ABOVE 41*F AND PROVIDE WRITTEN PROCEDURES FOR USING TIME AS A PUBLIC HEALTH CONTROL. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., ,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- OBSERVED AN ACCUMULATION OF DUST/DEBRIS NEAR THE SODA DISPENSING NOZZLES AND AN ACCUMULATION OF DEBRIS OR MOLD-LIKE GROWTH IN THE ICE DISPENSING SHOOT NEAR THE ALCOHOLIC BEVERAGES. CLEAN THESE AREAS NOW AND KEEP CLEAN.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
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08/29/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- 1. OBSERVED WATER AND DEBRIS ON THE FLOOR OF THE WALK-IN COOLER. THERE APPEARS TO BE LIQUID BENEATH THE METAL FLOORING PLATES. THE LIQUID CAN BE SEEN ALONG THE SEAMS OF THE FLOORING WHEN PRESSURE IS APPLIED TO THE FLOORING. 2. OBSERVED SOIL/DEBRIS IN THE CABINET BENEATH THE DRAFT BEER TAPS. THERE APPEARS TO HAVE BEEN A SPILL OR LEAK AT ONE TIME THAT WAS NOT THOROUGHLY CLEANED.
- 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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08/01/2013 | Routine |
| No violation noted during this evaluation. | 08/09/2012 | Routine |
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- DISH WASHER NOT REACHING 160F DURING SANITIZING RINSE CYCLE. BOOSTER HEATER NOT TURNED ON. WATER TEMPERATURE MUST REACH AT LEAST 160F TO EFFECTIVELY SANITIZE. CORRECTED AT TIME OF INSPECTION BY TURNING BOOSTER HEATER ON WHICH ENABLED WATER TO REACH 160+F.
- 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
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08/10/2011 | Routine Inspection |
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- CART STORED IN FRONT OF HAND SINK. SINK MUST BE ACCESSIBLE AT ALL TIMES FOR HANDWASHING.
- 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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08/18/2010 | Routine Inspection |
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