- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Mop sink(s)
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- reach-in cooler
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO HANGING THERMOMETER INSIDE REACH-IN COOLER STORING BEVERAGES, ETC.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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04/29/2015 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed in condensate drain outside of walk in cooler mold and debris build up also food debris or mold hanging from drain line at three compartment sink. Correct by cleaning at a frequency able to prevent build up. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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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05/13/2014 | Routine |
| No violation noted during this evaluation. | 06/03/2013 | Follow-up |
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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05/07/2013 | Routine |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Quaternary ammonia solution
- Locations:
- 3-compartment sink(s)
- Comment:
- OBSERVED THE QUATERNARY AMMONIUM CONCENTRATION OF THE SANITIZE COMPARTMENT OF THE 3 COMPARTMENT SINK TO BE LESS THAN 100 PPM QUAT. USE TEST STRIPS TO ENSURE THAT QUAT SANITIZER IS BETWEEN 200-400 PPM QUAT. CORRECTED AT INSPECTION. SINK WAS RE-FILLED AND RETESTED AT 200-400 PPM QUAT. CHANGE SANITIZER WATER FREQUENTLY AND CONTINUE TO USE TEST STRIPS TO CHECK CONCENTRATION.
- 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
- Exterior Walls/Roofs, Barriers
- Items:
- Exterior perimeter walls
- Locations:
- back room Back Door
- Problems:
- Allows for entry of insects, rodents, or other animals
- Corrections:
- Repair/replace/seal to prevent entry of pests.
- Comment:
- OBSERVED A GAP NEAR THE BOTTOM OF THE BACK DOOR (VISIBLE LIGHT COMING THROUGH) AND THE WALL THAT GOES TO THE EXTERIOR IN THE ELECTRICAL ROOM TO BE NOT BE SEALED TO PREVENT THE ENTRY OF PESTS AND RODENTS. SEAL WALLS. REPAIR BOTTOM OF DOOR SO THERE IS NO GAP. OBSERVED A PIPE IN THE WALL IN THE RESTROOM AND A PIPE IN THE WALL UNDER THE 3 COMPARTMENT SINK THAT WERE NOT CAPPED PROPERLY. CAP PIPES TO PREVENT THE ENTRY OF PESTS.
- General violation description:
- 6-202.16 - Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- walk-in cooler(s) prep cooler
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED THE WALK IN COOLER DOOR TO NOT CLOSE PROPERLY. THE SEAL IS BROKEN AROUND THE DOOR. REPAIR OR REPLACE TO ENSURE THAT FOOD IS HELD COLD AT 41 F OR BELOW. OBSERVED THE MAKE LINE COOLER TO BE MISSING A WHEEL AND BEING HELD UP BY A DOLLY USED FOR ROLLING CONTAINERS OF CORN MEAL. REPAIR THE WHEEL OF THE MAKE LINE COOLER.
- 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.
- Outside receptacles
- Items:
- Waste receptacle(s) dumpster
- Locations:
- dumpster(s)
- Problems:
- With doors,lids or covers Missing
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED THE TRASH DUMPSTER TO HAVE A MISSING SIDE DOOR. REPAIR OR REPLACE DOOR TO ENSURE THAT RODENTS AND PESTS CANNOT GAIN ACCESS TO TRASH.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
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05/09/2012 | Routine Inspection |
| No violation noted during this evaluation. | 05/23/2011 | Routine Inspection |
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP AT FRONT HANDSINK, DISPENSER IS BROKEN. PROVIDE HAND SOAP AT ALL HAND SINKS AT ALL TIMES.
- 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)
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06/03/2010 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- EMPLOYEE BEVERAGES IN CUPS WITH LID. VIOLATION CORRECTED.
- 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: Rodent Bait Stations
- Comment:
- NO UNCOVERED BAIT STATIONS IN FACILITY. VIOLATION CORRECTED.
- General violation description:
- 7-206.12 - Rodent bait shall be contained in a covered, tamper-resistant bait station.
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- QUAT SANITIZER AT 200 PPM. VIOLATION 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
|
12/22/2009 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Comment:
- NO EMPLOYEE BEVERAGES OBSERVED AT THIS TIME.,
- 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: Rodent Bait Stations
- Comment:
- BAIT STATIONS ARE UNCOVERED. ONLY COVERED BAIT STATIONS MAY BE USED.,
- General violation description:
- 7-206.12 - Rodent bait shall be contained in a covered, tamper-resistant bait station.
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- NO SANITIZER WATER SET UP AT THIS TIME.,
- 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
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12/14/2009 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED EMPLOYEE BEVERAGES IN UNCOVERED CUPS AND OPEN CANS. EMPLOYEE BEVERAGES MUST BE IN A COVERED CONTAINER WITH A STRAW OR HANDLE.
- 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:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED EMPLOYEE BEVERAGES IN UNCOVERED CUPS AND OPEN CANS. EMPLOYEE BEVERAGES MUST BE IN A COVERED CONTAINER WITH A STRAW OR HANDLE., ,
- 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: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- OBSERVED MEAT TOPPING IN WALK-IN PAST USE-BY DATE. CORRECTED AT TIME OF INSPECTION BY DISCARDING.
- 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: Rodent Bait Stations
- Items:
- Rodent bait station(s)
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- UNCOVERED BAIT STATIONS OBSERVED IN FACILITY. BAIT STATIONS MUST BE COVERED.
- General violation description:
- 7-206.12 - Rodent bait shall be contained in a covered, tamper-resistant bait station.
- Critical: Rodent Bait Stations
- Items:
- Rodent bait station(s)
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- UNCOVERED BAIT STATIONS OBSERVED IN FACILITY. BAIT STATIONS MUST BE COVERED., ,
- General violation description:
- 7-206.12 - Rodent bait shall be contained in a covered, tamper-resistant bait station.
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in A concentration specified on manufacturers label
- Corrections:
- provide
- Comment:
- QUAT SANITIZING SOLUTION AT 3-COMPARTMENT SINK BELOW 200 PPM. QUAT MUST BE 200-300 PPM TO EFFECTIVELY SANITIZE. USE TEST STRIPS TO ENSURE PROPER CONCENTRATION.
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in A concentration specified on manufacturers label
- Corrections:
- provide
- Comment:
- QUAT SANITIZING SOLUTION AT 3-COMPARTMENT SINK BELOW 200 PPM. QUAT MUST BE 200-300 PPM TO EFFECTIVELY SANITIZE. USE TEST STRIPS TO ENSURE PROPER CONCENTRATION., ,
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HANDLE ON TOILET IN EMPLOYEE RESTROOM IS BROKEN. PLUMBING SYSTEM MUST BE MAINTAINED IN GOOD REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/03/2009 | 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:
- HAM IN TOP OF PIZZA PREP COOLER AT 50F, BACON AT 49F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR BELOW 41F. ADJUST COOLER SETTINGS OR, IF NECESSARY HAVE UNIT SERVICED SO IT MAINTAINS PROPER FOOD TEMPERATURES., ,
- 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: 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 EMPLOYEE PREPARING SALADS WITH BARE HANDS. EMPLOYEES MUST WEAR GLOVES OR USE UTENSILS 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
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06/08/2009 | Routine Inspection |
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