| No violation noted during this evaluation. | 03/06/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed rust on inside metal panel of the ice machine. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- 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
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed large crack in ice scoop at the ice machine. Food contact equipment must be in good condition. Replace with a new ice scoop.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Observed paper towel dispenser in the men's room not working. Paper towels must be provided on demand. Repair or replace the paper towel dispenser.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: 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:
- Observed the sanitizing rinse temperature for the kitchen dishmachine at only 152 degrees F. Sanitizing rinse must be a minimum of 170 degrees F at the manifold and 160 degrees F at the dish surface. Repair or replace the dishmachine. Sanitize in the 3 compartment sink until dishmachine is repaired.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled walls and ceiling tiles and vents in the dishwashing room. Facilities must be kept clean. Clean to sight and touch as needed.
- 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.
- Floor and Wall Junctures, Cove
- Items:
- Floor(s)
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- Observed missing coving in the employee restroom and the rear hallway. Floors must be coved. Install new coving.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing signs for the dishroom and bar handsinks. Provide handwashing signs at each handsink.
- 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed hole in wall across from the pan storage shelves. Facilities must be in good condition. Repair or replace the damaged wall board.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed leaking faucet on the food prep sink by the stove. Plumbing must be maintained. Repair or replace the leaking faucet.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Ventilation Hood Systems, Drip
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- Observed damaged baffle filters in exhaust hoods at cookline. Ventilation equipment must be in good repair. Replace with new baffle filters.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
02/23/2015 | Routine |
- Critical: Controlling Pests
- Comment:
- CORRECTED BY ELIMINATING DRAIN FLIES IN MOP SINK ROOM AND AT 3-COMPARTMENT SINK.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Characteristics
- Comment:
- CORRECTED BY USING FOOD APPROVED BAGS TO STORE FOOD IN.
- 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
- System Maintained in Good Repa
- Comment:
- CORRECTED BY REPAIRING LEAK AT MOP SINK, REPAIRING COLD WATER AT EMPLOYEE RESTROOM AND SNAKING DRAIN AT 3-COMPARTMENT SINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/20/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED MANY DRAIN FLIES IN MOP SINK ROOM AND AT 3-COMPARTMENT SINK. ELIMINATE DRAIN FLIES - CLEAN DRAIN BOWLS AND DRAINS, CLEAN FLOORS, WALLS, PIPES AND ANY GREASE OR FOOD DEBRIS. CORRECT WITHIN 14 DAYS.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- OBSERVED CARRY-OUT BAGS AND BLACK BAGS USED FOR PIZZA DOUGH AND LEFT OVER BREAD TO MAKE CROUTONS. STORE FOOD IN APPROVED FOOD STORAGE BAGS AND/OR MAKE SURE THE BAGS ARE NOT IN DIRECT CONTACT WITH THE FOOD.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- MOP SINK DRAIN PIPE HAD A LEAK - REPAIR. DRAIN BOWL OF 3-COMPARTMENT SINK NOT DRAINING PROPERLY - REPAIR TO DRAIN. EMPLOYEE RESTROOM CLOSER TO KEG COOLER DOESN'T HAVE COLD WATER AT HANDWASH SINK - REPAIR TO PROVIDE COLD WATER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/29/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- TWO SAUCES AT STEAM TABLE WERE 120F-136F. FOOD HELD HOT SHALL BE AT OR ABOVE 135F AT ALL TIMES., CORRECTED BY REHEATING SAUCES TO 165F AND TURNING STEAM TABLE DIAL UP TO HOLD FOOD AT 135F OR ABOVE.
- 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)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- GUARD INSIDE ICE MACHINE IS SOILED. CLEAN AND 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.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- BACK HALLWAY DOOR HAS GAP AT BOTTOM. INSTALL WEATHER STRIPPING TO SEAL DOOR AND PREVENT PEST ENTRY.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- LEAK AT DRAIN PIPE OF 3-COMP SINK AND A BUCKET IS COLLECTING WATER. REPAIR PIPE TO DRAIN PROPERLY.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/27/2014 | Routine |
- Critical: Controlling Pests
- Comment:
- CORRECTED. DID NOT OBSERVE ANY DRAIN FLIES AT BAR OR OTHER AREAS.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. PREP COOLER TOP AND BOTTOM HAD ALL FOODS AT/BELOW 41F. WALK IN COOLER REPAIRED AND ALL FOOD AT/BELOW 41F.
- 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: When to Wash
- Comment:
- CORRECTED. DISH WASHING EMPLOYEE WASHES HANDS BETWEEN SOILED AND CLEAN DISHES.
- 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
|
10/10/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED A FEW DRAIN FLIES IN BACK HALLWAY AREA AND THERE ARE MANY AT THE BAR AREA. ELIMINATE FLIES. DISCUSSED CLEANING EQUIPMENT, FLOORS AND DRAINS. USE LONG HANDLED BRUSH TO CLEAN DRAIN PIPES.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- GLASS WASHER AT BAR AT 0PPM CHLORINE. PROVIDE 50-100PPM CHLORINE. , PERSON IN CHARGE INSTALLED NEW SANITIZER BUCKET AND PRIMED TO GET 50-100PPM CHLORINE.
- 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
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- WALK IN COOLER HAD FOOD ABOVE 41F: RIBS 47F-50F, COOKED CHICKEN 50F, PASTA 44F, ALFREDO AND BOLO SAUCES 50F, RAW FISH 45F. PREP COOLER HAD CUT LETTUCE 50F, CUT TOMATOES 46F, CHICKEN 48F, LASAGNA 44F, SPINACH DIP 56F, GARLIC BUTTER 59F, CAJUN CHICKEN 46F, CHEESE 49F/50F, PREPACKAGED SPINACH DIP 46F. HOLD THESE ITEMS AT/BELOW 41F. DISCARD ANY PHF HELD OVER 41F FOR 4 HOURS OR MORE.,
- 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:
- Store toxics below and away from all other items.
- Comment:
- OBSERVED SPRAY BOTTLES AND SOAP AT FOOD PREP TABLE AND SPRAY BOTTLES AT FOOD PASS THROUGH. STORE CHEMICALS BELOW AND AWAY FROM FOOD/EQUIPMENT., CORRECTED BY MOVING BOTTLES TO CHEMICAL STORAGE.
- 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- DISH WASHER JUST CHANGED GLOVES BUT DID NOT WASH HANDS BETWEEN DIRTY AND CLEAN DISHES. ENSURE HANDS ARE WASHED BETWEEN DIRTY AND CLEAN.,
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- WALK IN COOLER FLOOR GRIMY AND WATER AT EDGES, WALK IN BEER COOLER HAS DUST ON PIPES, ROLLING RACK FOR TRAYS HAS DEBRIS ON SHELVES. CLEAN.
- 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.
- Designated Areas
- Items:
- Break area(s)
- Problems:
- Contaminates
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- OBSERVED GUM ON GLASSES, SWEATER ON ICE CREAM COOLER, CIGARETTES AT BAR. STORE AWAY FROM FOOD/EQUIPMENT.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- BOXES OF CUPS AND EQUIPMENT ON FLOOR. STORE 6" OFF FLOOR.;(A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
- General violation description:
- 4-903.11 -
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- BOXES OF PEANUTS ON FLOOR. STORE 6" ABOVE FLOOR.;(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 -
- Prohibition
- Items:
- Jewelry bracelet's)
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- Comment:
- EMPLOYEE WAS WEARING A BRACELET AND WATCH. REMOVE THESE ITEMS.
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PROVIDE COVING IN HALLWAY AND EMPLOYEE RESTROOMS, FIX BROKEN TILE AT WALK IN FREEZER, REPAIR/PROVIDE HANDLE FOR WALK IN FREEZER DOOR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- LEAK AT DRAIN PIPE OF 3-COMP SINK AND DRAIN BOWL HAS ACCUMULATION OF WATER IN BOWL. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/25/2013 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- By the dish washing area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- , CORRECTED-HAND DRYING PROVISIONS PROVIDED TO DISPENSER DURING INSPECTION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Ready-to-Eat, Potentially Haza
- 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:
- LASAGNA AND COOKED CHICKEN FOUND IN WALK IN COOLER WITHOUT DATE MARKINGS. ALL REQUIRED FOODS SHALL BE PROPERLY DATE MARKED. MARK ALL REQUIRED FOODS IMMEDIATELY., CORRECTED - P.I.C. HAD STAFF MARK CHICKEN AND LASAGNA AND CHICKEN WITH PROPER DATE MARKS AS REQUIRED DURING INSPECTION.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Locations:
- bar sink
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE FOLLOWING ARE UNCLEAN: THE DISH ROOMS WALLS FLOORS AND CEILINGS, THE WALK IN FREEZER FLOOR, BAR AREA FLOOR UNDER BAR SINKS. ALL AREAS SHALL BE CLEANED DAILY OR AS NEEDED. CLEAN ALL AREAS IMMEDIATELY.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- dish machine(s) ceiling
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE DISH AREAS SINK HAS A PLASTIC BAG AROUND THE NECK OF THE FAUCET TO STOP LEAKS. THE WALK IN FREEZER HAS A HUGE AMOUNT OF ICE IN THE REAR CORNER OF FREEZER. THE BEER AND WINE COOLER FLOOR HAS A LARGE CHUNK OF MISSING FLOOR TILES MISSING. ALL AREAS SHALL BE IN SOUND CONDITION. REPAIR AREAS IMMEDIATELY AND BY NEXT ROUTINE INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
10/15/2012 | Routine |
- Critical: When to Wash
- Comment:
- CORRECTION MADE: Observed the food employee perform hygienic hand washing in between discarding gloves soiled from placing raw hamburger patty on the grill, and dunning clean gloves to assemble the ready to eat burger and sandwich toppings. CORRECTION MADE: Observed the employee perform hygienic hand washing in between handling soiled dishes before handling clean dishes.
- 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
|
06/07/2012 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Comment:
- CORRECTION MADE: Observed the drinkable water line protected with an atmospheric vacuum breaker (A.V.B.) properly installed at two location
- General violation description:
- 5-203.14 - on the water outlet near the water meter and found in between the faucet and the hose attachment.
- Critical: Cleaning Procedure
- Comment:
- CORRECTION MADE: Observed the employee(s) perform hygienic hand washing with adequate time lathering wet hands 10-15 seconds before hand rinsing totalling 20 seconds.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: When to Wash
- Comment:
- Observed only through oral interview
- General violation description:
- 2-301.14 - the food employee seemed to indicate no hand washing would occur in between discarding gloves soiled from placing raw hamburger patty on the grill, and dunning clean gloves to assemble the ready to eat burger and sandwich toppings. Continue training the employees to practice hygienic hand washing to remove soil from hands before putting away clean dishes or before dunning clean gloves to handle ready to eat foods. Compliance will be checked within 10 days
|
05/22/2012 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device vacuum breaker
- Locations:
- back room utility room
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- Observed the drinkable water line not protected at the hose connection to the utility sink faucet. Install a screw on back flow device
- General violation description:
- 5-203.14 - also called an atmospheric vacuum breaker (A.V.B.) in between the faucet and the hose attachment.
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s)
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Observed the employee(s) brief time hand washing
- General violation description:
- 2-301.12 - lathering hands 3-8 seconds
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- Bar Glassmachine
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- Observed zero p.p.m. sanitizer solution being dispensed by the glass wash machine
- General violation description:
- 4-702.11 - caused by the feed line not being fully immersed into the supply of sanitizer. Clean and rinsed glasses are to be sanitized before use. CORRECTION MADE: Observed the washed and rinsed glasses are being sanitized @ 50 ppm chlorine sanitizer solution before use.
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Locations:
- Grill line food prep area
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- The internal product was only 145*F
- General violation description:
- 3-403.11 - determined using the inspector's thermometer. The employee seemed satisfied in believing the cheese melter would complete the cooking process. Absent an available stab type food thermometer how is the cook to be assured. Make available to assure the minimum 165*F internal temperatures requirement was met when reheating a fried chicken breast. Correction Made: Observrd the cited food was discarded for new cooked internal temperature well above the minimum 165*F.
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed in the grill line employee(s) exchanging soiled gloves for new gloves after handling raw hamburger before assembling ready to eat foods. And by oral interview with the dish room employee(s) who expressed exchanging soiled gloves for new gloves before handling clean dishes after handling soiled dishes. First perform hygienic hand washing when changing operations from handling raw to ready to eat foods or from handling soiled to clean dishes
- General violation description:
- 2-301.14 - corrective action shared with employee(s) present.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- door(s) ice machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed: - tacky food oil build-up on the door panel to the ice machine. - dust accumulation on top surface of both cheese melt ovens. Thoroughly clean and sanitize with increase frequency to preclude future accumulation.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling
- Locations:
- door(s) ceiling vents
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed: - dust accumulation on the ceiling vents above the cheese melt ovens. - dark embedded food soil on the employee rest room door panels and door jam. Clean with increase frequency.
- 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.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- Employee(s) dish washing area
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- Provide the dish employee with chemical test strips to assure minimum sanitizer strength is maintain equivalent to a chlorine sanitizer solution: - Dish wash machine @ 25 p.p.m. for a final rinse temperature @ 120*F.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s)
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- Observed the employee(s) present are not fully trained and or knowledgeable in the following: Observed in the employee(s) brief time hand washing
- General violation description:
- 2-103.11 - lathering hands 3-8 seconds
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed absent an available stab type food thermometer. Make available a calibrated stab type food thermometer
- General violation description:
- 4-302.12 - 32*F in an ice & water bath. - to assure the minimum internal time/temperature requirements are met TO: DESTROY ORGANISMS of Public Health Concern, held for at least 15 seconds @: 145*F for WHOLE MUSCLE MEAT
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- walk in freezer(s)
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- Observed the excessive frost/ice accumulation in walk-in freezer
- General violation description:
- 4-501.11 - the ice in part is keeping the freezer door ajar. Make tight all seals to the walk-in freezer to prevent excessive moisture from accumulating in the unit.
|
03/26/2012 | Routine Inspection |
| No violation noted during this evaluation. | 09/02/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled can opener blade and holder in kitchen and mold on panel inside the ice machine. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed temperature of milk in the display cooler behind counter at 65 degrees F. Potentially hazardous foods must be held below 41 degrees F. Discard milk after 4 hours in the temperature danger zone. Repair or replace the cooler to provide food temperatures below 41 degrees F.
- 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled pop gun holders at the bar and grease behind the fryer doors. Clean to sight and touch as needed.
- 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, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean the baffle filters in exhaust hood above the pizza oven to sight and touch on a weekly basis.
- 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.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide conspicuous thermometers in the salad and food prep coolers.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Defrost the walk-in freezer and the display cooler at kitchen counter to remove the ice build-up.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide handwashing signs for the dishroom handsink and the employee restroom handsink.
- 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.
- Maintaining Refuse Areas/Enclo
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of unnecessary items
- Corrections:
- Remove unnecessary items to prevent pest problems.
- Comment:
- Remove weeds from the dumpster enclosure to prevent attracting pests.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Observed opening in the door jamb for the back door due to rusting out of the metal. Repair or replace the metal door jamb to seal the opening.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- Observed handsink near bar glasswasher with lemons and straws in sink. Handwashing sinks are washing hands only. Discard used drink items in designated slop sink at bar. Keep handsink accessible.
- 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)
- Ventilation Hood, Filters
- Items:
- Ventilation hood filter(s)
- Problems:
- Not readily removable
- Corrections:
- Replace to be readily removable.
- Comment:
- Replace damaged baffle filter above the fryer with filter in good condition.
- General violation description:
- 4-202.18 - Filters or other grease extracting EQUIPMENT shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
|
08/23/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s) door
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed the stored ice in contact with the plastic deflector panel with pink mold residue and in contact with the interior door panel soiled and tacky to touch. Correction Made: Observed cleaned and sanitized to sight and touch.
- 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
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- CORRECTION MADE: FOLLOWING INSTRUCTION
- General violation description:
- 2-201.11 - WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED, THE EMPLOYEES PRESENT WHO WERE NOT AWARE NOW KNOW THE NAMES OF THE BIG 5 : i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS THE SIGNS AND ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT. SORE THROAT WITH FEVER, INFECTED WOUND AND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. AND PROCEDURES TO REMOVE THE RESTRICTIONS. TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- CORRECTION MADE: FOLLOWING INSTRUCTION THE EMPLOYEES PRESENT ARE AWARE OF THE MINIMUM INTERNAL PRODUCT TEMPERATURE HELD FOR AT LEAST 15 SECONDS NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145*F FOR WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, 155*F FOR GROUND: BEEF, PORK, 165*F FOR POULTRY AND FOR REHEATING FOODS.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) floor
- Problems:
- Stored on floor or less than 6 inches above floor Not covered
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed stored on the floor two covered trays containing food. Correction Made: The two covered trays have been placed on shelf 6" or more off the floor. ;(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 -
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink wait station
- Locations:
- Wait station hand wash facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Wait station hand wash facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
-
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Maintaining/Using Handwashing
- Items:
- Handwashing facility front
- Locations:
- Wait station hand wash facility
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Observed the plan approved beverage station hand wash sink not in use designed
- General violation description:
- 6-501.18 - redesignate cited basin for hygienic hand washing.
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Locations:
- Dish washing Area Shelving racks
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- Observed on drying shelving rack up-right stainless steel bowls pooled with wetness
- General violation description:
- 4-903.11 - invert. Correction Made: Observed the stainless steel bowls inverted on drying storage rack to guard against splash and dust.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Front service area Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Observed the front chicken rotisserie service station hand wash basin used to store food utensils
- General violation description:
- 5-205.11 - remove the utensils. The hand wash basin is for exclusive use to perform hygienic hand washing by the food employees.
|
02/24/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. WALK-IN HAD RAW CHICKEN, SAUCE, CHICKEN AT 41F OR BELOW. PREP TOP HAD SAUCES 41F OR BELOW. REACH-IN AT WAITSTATION HAD DRESSING AT 40F.
- 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)
|
08/26/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- WALK-IN COOLER HAD ITEMS AT 47F-48F: COOKED SAUSAGE, COOKED PASTA NOODLES, RAW CHICKEN, COOKED MEATBALLS, BEER BATTER. PREP COOLER TOP HAD MARINARA AND ALFREDO 46F-49F, BUTTER WITH ROASTED GARLIC 50F, COOKED MUSHROOMS 50F, MUSHROOM MARINARA SAUCE 47F-50F. REACH-IN BY WAITSTATION HAD MILK AND SOUR CREAM 45F-47F. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE AT OR BELOW 41F AT ALL TIMES. DISCARD ANY POTENTIALLY HAZARDOUS FOODS THAT HAVE BEEN IN THE COOLERS OVER 4 HOURS AND ENSURE ITEMS ARE KEPT AT OR BELOW 41F.,
- 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)
|
08/16/2010 | Routine Inspection |
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) cold
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HANDSINK IN EMPLOYEE RESTROOM THAT IS SELDOM USED HAS NO COLD WATER AT HANDSINK. REPAIR AND PROVIDE COLD WATER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/17/2010 | Routine Inspection |
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