| No violation noted during this evaluation. | 03/31/2015 | Routine |
| No violation noted during this evaluation. | 10/14/2014 | Routine |
| No violation noted during this evaluation. | 04/07/2014 | Routine |
| No violation noted during this evaluation. | 10/16/2013 | Routine |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Finished to be smooth & easily cleanable
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- WHITE CUTTING BOARD AT END OF MAIN LINE HAS DAMAGED EDGES. , THIS WAS CORRECTED BY FLIPPING CUTTING BOARD OVER.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Receptacles
- Items:
- Waste receptacle(s)
- Problems:
- Not insect/rodent-resistant
- Corrections:
- Repair/replace to be insect/rodent resistant.
- Comment:
- OBSERVED TWO UNCOVERED FIVE GALLON BUCKETS OF GREASE OUTSIDE REAR DOOR. COVER OR PLACE INTO GREASE CONTAINER.
- General violation description:
- 5-501.13 - (A) Except as specified in # (B) of this section, receptacles and waste handling units for REFUSE, recyclables, and returnables and for use with materials containing FOOD residue shall be durable, cleanable, insect- and rodent-resistant, leakproof, and nonabsorbent. (B) Plastic bags and wet strength paper bags may be used to line receptacles for storage inside the FOOD ESTABLISHMENT, or within closed outside receptacles.
|
10/29/2012 | Routine |
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
05/04/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- COOKED SAUSAGE 153F KEPT ON GRILL.
- 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)
|
11/17/2011 | Follow-up |
- Critical: Hot and cold holding
- Locations:
- Cookline
- Comment:
- COOKED SAUSAGE 104F IN STEAM UNIT ON MAIN LINE. THIS IS A REPEAT CRITICAL VIOLATION. RISK CONTROL PLAN WAS GIVEN. STORE AT OR ABOVE 135F. A FOLLOW UP INSPECTION WILL OCCUR WITH IN TEN DAYS TO ENSURE COMPLIANCE.,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THIS VIOLATION WAS CORRECTED BY ADJUSTING SANITIZER LEVEL TO 50-100PPM CHLORINE AT DISH MACHINE.
- 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
|
11/08/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- COOKLINE COLD FOOD HOLDING UNIT KEPT INTERIOR FOODS AT: 36 F STACK OF AMERICAN CHEESE 41 F TUB OF SLICED TOMATOES COUNTER-TOP BINS ARE CURRENTLY HELD ON ICE TO KEEP FOOD COLD ENOUGH: TUB OF SOUR CREAM AT 36 F. CRITICAL VIOLATION CORRECTED. USE OF ICE SHOULD ONLY BE A SHORT TERM CORRECTION, HOWEVER. COLD HOLDING UNIT SHOULD BE ABLE TO KEEP COUNTER-TOP BINS OF ANY POTENTIALLY HAZARDOUS FOOD AT 41 F OR LOWER.
- 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)
|
07/01/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Locations:
- on the mop sink faucet
- Comment:
- UTILITY SINK IN OFFICE: VALVED "Y" FITTING INACTIVATE'S FAUCET'S INTEGRAL VACUUM BREAKER. A PLUMBING SYSTEM SHALL BE INSTALLED TO PRECLUDE BACKFLOW OF CONTAMINANTS INTO THE WATER SUPPLY SYSTEM. DO INSTALL AN "ASSE 1011" APPROVED HOSE BIBB VACUUM BREAKER ON THE LEG OF THE "Y' SERVING THE OPEN-ENDED HOSE.;A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under 5-202.14.
- General violation description:
- 5-203.14 -
- Critical: Backflow Prevention Device/Req
- Locations:
- on the mop sink faucet
- Comment:
- FOOD PREP SINK (BY FOOD MIXER MACHINE)--DRAINLINE DOES NOT TERMINATE AT LEAST ONE INCH ABOVE THE INLET OF THE FLOOR DRAIN RIM. AN ADEQUATE AIR GAP MUST EXIST BETWEEN THE DRAIN OF A FOOD PREP SINK AND THE FLOOD LEVEL RIM OF THE RECEIVING DRAIN. *CORRECTED AT TIME OF INSPECTION.*
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Backflow Prevention Device/Req
- Locations:
- near Dish machine, on the mop sink faucet
- Comment:
- HANGING HAND SPRAYER (NEAR DISH WASH MACHINE) DID NOT HANG ABOVE RIM OF COUNTER FOR PROPER AIR GAP. *SPRING WAS ADJUSTED FOR CORRECTION AT TIME OF INSPECTION.* A TWO PIPE DIAMETER (ONE INCH MINIMUM) AIR GAP MUST EXIST TO PRECLUDE POSSIBLE BACKFLOW CONTAMINATION INTO THE HAND SPRAYER FIXTURE/PLUMBING. CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Backflow Prevention Device/Req
- Locations:
- on the mop sink faucet
- Comment:
- UTILITY SINK IN OFFICE: VALVED "Y" FITTING INACTIVATE'S FAUCET'S INTEGRAL VACUUM BREAKER. A PLUMBING SYSTEM SHALL BE INSTALLED TO PRECLUDE BACKFLOW OF CONTAMINANTS INTO THE WATER SUPPLY SYSTEM. DO INSTALL AN "ASSE 1011" APPROVED HOSE BIBB VACUUM BREAKER ON THE LEG OF THE "Y' SERVING THE OPEN-ENDED HOSE., ;A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under 5-202.14.
- General violation description:
- 5-203.14 -
- Critical: Hot and cold holding
- Locations:
- Cookline
- Comment:
- CUT/SLICED TOMATOES IN SMALL COLD-HOLDING UNIT AT TOP SIDE OF COOK LINE WERE 48 F. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED (COLD) AT 41 F OR LESS EXCEPT DURING PREPARATION, COOKING, COOLING OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL. DO ADJUST EQUIPMENT TO PROVIDE A COLD HOLDING TEMPERATURE OF 41 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)
- Critical: Hot and cold holding
- Locations:
- Cookline
- Comment:
- CUT/SLICED TOMATOES IN SMALL COLD-HOLDING UNIT AT TOP SIDE OF COOK LINE WERE 48 F. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED (COLD) AT 41 F OR LESS EXCEPT DURING PREPARATION, COOKING, COOLING OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL. DO ADJUST EQUIPMENT TO PROVIDE A COLD HOLDING TEMPERATURE OF 41 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)
- Thawing
- Comment:
- CARTONS OF FROZEN EGG PRODUCT WERE THAWING IN STANDING WATER IN MULTI-COMPARTMENT SINK. THAWING POTENTIALLY HAZARDOUS FOOD MUST OCCUR UNDER TEMPERATURE OF 41 F OR SUBMERGED COMPLETELY UNDER RUNNING WATER THAT IS 70 F OR BELOW. BE SURE FAUCET IS RUNNING WITH COLD WATER DURING FUTURE THAWING PROCEDURES.
- 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
|
05/31/2011 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Locations:
- kitchen ACRYLIC CUTTING BOARD(S)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- TWO ACRYLIC BOARDS WET ON THEIR UNDERSIDES PLEASE ALWAYS ALLOW FOR COMPLETE AIR DRYING AFTER CLEANING/SANITIZING AND PUTTING BACK INTO PLACE ON COUNTERTOPS , PIC HAD PERSONNEL CLEAN/SANITIZE AND THEN AIR DRIED THEM MANAGEMENT MAY CONSIDER USE OF SPRAY BOTTLE/PAPER TOWEL SYSTEM OF SANITIZING
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- walk-in cooler(s) Fan guard(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- PLEASE THOROUGHLY CLEAN FAN GUARDS AND CONDENSER IN WALK IN COOLER
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/29/2010 | Routine Inspection |
| No violation noted during this evaluation. | 06/03/2010 | Routine Inspection |
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