| No violation noted during this evaluation. | 01/21/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. COLD FOOD SIN THE 2-DOOR PREP COOLER OBSERVED AT 41F OR BELOW TODAY. THE COOLER DOOR WAS ADJUSTED TO CLOSE PROPERLY.
- 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: Sanitizing Solutions, Testing
- Comment:
- CORRECTED. QUAT SANITIZER TEST STRIPS PROVIDED TO MONITOR THE SANITIZER CONCENTRATION AS REQUIRED.
- 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)
|
08/08/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE 2-DOOR PREP COOLER OBSERVED TACO MEAT AT 52*F, RAW HAMBURGER PATTIES AT 50-52*F, AND SLICED CHEESES AT 50-52*F, SLICED TOMATOES AT 50*F. AMBIENT AIR TEMPERATURE IN THE COOLER OBSERVED AT 46*F. COLD FOOD MUST BE HELD AT 41*F OR BELOW. DISCARD FOODS THAT HAVE BEEN ABOVE 41*F FOR MORE THAN 4 HOURS. MOVE THE REMAINING ITEMS TO ANOTHER COOLER THAT IS HOLDING PROPER TEMPERATURE. ADJUST OR REPAIR THE PREP COOLER TO HOLD FOOD AT 41*F OR BELOW BEFORE USING IT TO STORE POTENTIALLY HAZARDOUS FOODS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SANITIZER TEST STRIPS PROVIDED. PROVIDE CHLORINE TEST STRIPS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- AMBIENT AIR TEMPERATURE IN THE 2-DOOR PREP COOLER OBSERVED AT 46*F. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41*F OR BELOW. AN AMBIENT AIR TEMPERATURE OF 38*F IS RECOMMENDED TO COMPENSATE FOR BUSY PERIODS WHEN COOLERS ARE OPENED AND CLOSED FREQUENTLY. ADJUST OR REPAIR THE PREP COOLER TO HOLD FOOD AT 41*F OR BELOW.
- 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.
|
07/15/2014 | Routine |
- Critical: Backflow Prevention
- Comment:
- CORRECTED. AIR GAP PROVIDED AT THE DRAIN WHERE THE PIPING LEADS TO THE 3 COMPARTMENT SINK.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED. POP DISPENSER HOLDERS ARE CLEAN 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: Packaged and Unpackaged Food -
- Comment:
- CORRECTED. RAW PORK WAS MOVED FROM ON TOP OF BEER CANISTER.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Person in Charge
- Comment:
- CORRECTED. PERSON IN CHARGE HAS MADE CORRECTION OF CROSS CONTAMINATION WITH RAW FOODS AND READY TO EAT FOODS.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
|
01/31/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- AIR GAP NOT PROVIDED AT THE DRAIN WHERE THE PIPING LEADS TO THE 3 COMPARTMENT SINK. ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment cobra head holders
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- PACKAGE OF RAW PORK WAS SITTING ON TOP OF THE BEER CANISTER (NEAR THE OPENING). DISCONTINUE THIS PRACTICE. ,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Person in Charge
- Items:
- Person-in-charge
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- AT THE TIME OF INSPECTION WHEN COMMUNICATING THE PROPER CORRECTION FOR THE VIOLATION OF CROSS CONTAMINATION WITH RAW ANIMAL FOODS AND READY TO EAT FOODS THE PERSON IN CHARGE REFUSED TO CORRECT VIOLATION. ,
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
|
01/17/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- ICE MACHINE CLEANED AND SANITIZED. CORRECTED.
- 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
|
08/09/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment reach-in freezer interior
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ,
- 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
- Availability
- General violation description:
- 6-306.10 - A service sink or curbed cleaning facility shall be provided as specified under # 5-203.13(A).
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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.
|
07/31/2013 | Routine |
- Critical: Safe, Unadulterated, and Hones
- Items:
- Food
- Locations:
- CANNED GOOD(S) CANNED GOOD(S)
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- OPENED CAN OF KETCHUP (SEVERELY) SOILED ALONG RIM , PIC DISCARDED THE CAN
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- WALK IN COOLER (WIC) Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PLEASE KEEP DUSTY FAN GUARDS CLEAN TO HELP PREVENT DUST CONTAMINATION
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
01/28/2013 | Routine |
| No violation noted during this evaluation. | 08/01/2012 | Routine |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Employee(s) BARE HAND CONTACT
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED EMPLOYEE USING DELI PAPER TO PICK UP SHREDDED LETTUCE FOR TACOS, BUT LATER OBSERVED EMPLOYEE USING BARE HANDS TO PICK UP LETTUCE. READY TO EAT FOOD SHALL BE HANDLED WITH GLOVED HANDS, SUITABLE UTENSIL OR DELI PAPER. REPEAT FROM LAST INSPECTION. , CORRECTED. EMPLOYEE USING GLOVES/DELI PAPER FOR 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
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- PREP COOLER HAS CONTAINER OF RAW BURGERS ABOVE COLESLAW AND CONDIMENTS. RAW ANIMAL PRODUCTS SHALL BE STORED BELOW AND AWAY FROM READY TO EAT FOODS. STORE RAW BURGER ON BOTTOM SHELF., CORRECTED BY MOVING RAW BURGER TO BOTTOM SHELF BELOW AND AWAY FROM READY TO EAT FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- EMPLOYEE WAS OBSERVED DRYING HANDS ON CLOTH TOWEL AFTER WASHING IN HANDSINK. PROVIDE AND USE DISPOSABLE PAPER TOWELS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY HAD CHLORINE TEST STRIPS. PROVIDE QUATERNARY TEST STRIPS.
- 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)
|
01/17/2012 | Routine Inspection |
- Critical: Preventing Contamination from
- Comment:
- GLOVES AVAILABLE FOR R-T-E FOOD(S)
- 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
|
07/25/2011 | Follow-up |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Employee(s) BARE HAND CONTACT
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- PIC HANDLED CHEESE, BUN THEN DISHED OUT POTATO CHIPS FROM A CANISTER WITH NO GLOVE(S) PLEASE ALWAYS PREVENT BARE HAND CONTACT WITH READY TO EAT FOOD(S) BY USING A UTENSIL OR A GLOVE(S),
- 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
|
07/14/2011 | Routine Inspection |
| No violation noted during this evaluation. | 01/05/2011 | Routine Inspection |
| No violation noted during this evaluation. | 07/21/2010 | Routine Inspection |
- Critical: Consumption of Raw Animal Food
- Comment:
- THE MENU ADVISORY IS CORRECT ON MENUS. VIOLATION CORRECTED. (ASTERISKS AND "COOKED TO ORDER" ARE ADDED)
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
02/15/2010 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Locations:
- menu
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- ADD CONSUMER ADVISORY BACK TO MENU BOARD. ADD AN ASTERISK ADJACENT TO ITEMS THAT ARE RAW OR UNDERCOOKED ON MENU, STEAKS, BURGERS, ETC. "CONSUMING RAW OR UNDERCOOKED..." IS ALREADY ON MENUS. ADD "COOKED TO ORDER" TO THE ALREADY EXISTING WORDING.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
01/12/2010 | Routine Inspection |
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