- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s)
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- Observed 2 inaccurate metal stem food thermometers. Thermometers must be calibrated. One of the thermometers was calibrated in my presence and the other discarded. Violation corrected.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Observed paper towel dispenser for handsink next to food prep sink not working. The paper towel dispenser was repaired in my presence. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed walk-in freezer door not fully closing and ice building up on floor. Equipment must be maintained. Repair the door so it fully closes and defrost the the freezer to remove ice build-up on floor.
- 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:
- Observed no handwashing signs in the two restrooms. Handwashing signs must be provided at all handsinks.
- 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.
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09/20/2014 | Routine |
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
|
09/03/2013 | Routine |
| No violation noted during this evaluation. | 08/10/2012 | Routine |
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- OBSERVED HOT DOGS IN WALK-IN COOLER DATED 7-24. POTENTIALLY HAZARDOUS FOODS MUST BE USED WITHIN 7 DAYS OF OPENING. CORRECTED AT TIME OF INSPECTION BY DISCARDING HOT DOGS.
- 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
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08/08/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- TUNA SALAD AT 36F, CREAM CHEESE AT 41F. VIOLATION CORRECTED.
- 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)
|
09/13/2010 | 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:
- PREP COOLER HOLDING CREAM CHEESE, SAUSAGE IN TOP AT 44F. LOX IN BOTTOM AT 44F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 8-26-10 TO VERIFY 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PREP COOLER HOLDING CREAM CHEESE, SAUSAGE IN TOP AT 44F. LOX IN BOTTOM AT 44F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 8-26-10 TO VERIFY 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)
|
08/16/2010 | Routine Inspection |
| No violation noted during this evaluation. | 02/10/2010 | Routine Inspection |
- Repairing
- Items:
- Physical facilities Wall(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- TILES AT BOTTOM OF WALL NEXT TO REGISTER IS CRACKED/BROKEN. PHYSICAL FACILITY MUST BE MAINTAINED IN GOOD REPAIR. REPAIR/REPLACE TILES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored in Less than 100-200 ppm quaternary ammonia
- Corrections:
- Store wiping cloths in 100-200 ppm quaternary ammonia.
- Comment:
- QUAT SANITIZER IN WIPING CLOTH SOLUTION BELOW 200 PPM. QUAT SOLUTION MUST BE 200-300 PPM TO EFFECTIVELY SANITIZE.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
08/25/2009 | 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:
- SALAD/SANDWICH PREP COOLER HOLDING PASTRAMI AT 45F, CHICKEN AT 46F IN TOP. BOTTOM AIR TEMPERATURE IS 44F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR BELOW 41. ADJUST COOLER SETTINGS OR, IF NECESSARY, HAVE UNIT SERVICED SO IT MAINTAINS PROPER FOOD TEMPERATURES. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 2-19-09 TO VERIFY 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SALAD/SANDWICH PREP COOLER HOLDING PASTRAMI AT 45F, CHICKEN AT 46F IN TOP. BOTTOM AIR TEMPERATURE IS 44F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR BELOW 41. ADJUST COOLER SETTINGS OR, IF NECESSARY, HAVE UNIT SERVICED SO IT MAINTAINS PROPER FOOD TEMPERATURES. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 2-19-09 TO VERIFY 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)
- Repairing
- Items:
- Physical facilities Floor(s)
- Locations:
- floor
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- SOME FLOOR TILES ARE CRACKED AND BROKEN. PHYSICAL FACILITY MUST BE MAINTAINED IN GOOD REPAIR. REPLACE CRACKED FLOOR TILES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Using Dressing Rooms and Locke
- Items:
- Locker(s)/designated storage area(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED JACKET HANGING ON FOOD STORAGE RACK NEXT TO ICE MACHINE. PERSONAL BELONGINGS MUST BE STORED IN A DESIGNATED AREA AWAY FROM FOOD.
- General violation description:
- 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED WIPING CLOTH STORED ON COUNTER. WIPING CLOTHS MUST BE STORED SUBMERGED IN SANITIZER WATER.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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02/09/2009 | Routine Inspection |
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