- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE INSIDE OF THE ICE MACHINE BIN AND THE REACH-IN COOLER ARE BOTH NOW CLEAN. VIOLATION CONSIDERED 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
- Critical: Hand Drying Provision
- Comment:
- A ROLL OF PAPER TOWELS IN A HOLDER ON THE NEARBY WALL NOW EXISTS. 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
- Critical: Handwashing Cleanser, Availabi
- Comment:
- A SUPPLY OF HAND SOAP STILL NEEDS TO BE PROVIDED FOR THE HAND SINK NEAR THE REFRIGERATOR. PROVIDE THIS SOAP AS SOON AS POSSIBLE. A PHOTO OF THE SINK WITH THE NEWLY PROVIDED SOAP CAN BE E-MAILED TO THIS OFFICE. BECAUSE THIS VIOLATION STILL EXISTS AFTER TWO FOLLOW-UP FIELD VISITS, AN OFFICE CONSULTATION MAY BE SCHEDULED WITH ASSOCIATED FEES.
- 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)
|
04/14/2015 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Comment:
- A DIAL-TYPE FOOD THERMOMETER IS ON SITE AT THE BAR. VIOLATION IS CORRECTED.
- 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)
- Critical: Handwashing Cleanser, Availabi
- Comment:
- A BOTTLE OF HAND SOAP NOW EXISTS IN THE MEN'S REST ROOM, BUT A JAR OF HAND SOAP IS STILL NEEDED AT THE BACK HAND SINK NEAR THE REFRIGERATOR. PROVIDE THIS SOAP IN 10 DAYS OR LESS.,
- 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)
- Critical: Manual and Mechanical Warewash
- Comment:
- NEW CLOROX UNSCENTED BLEACH HAS BEEN ACQUIRED AND WAS PLACED UNDER SINK AT TIME OF VISIT. 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
- Critical: Sanitizing Solutions, Testing
- Comment:
- THERE IS CHLORINE TEST PAPER AT THE BAR. VIOLATION IS CORRECTED.
- 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)
|
02/27/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE INSIDE OF THE ICE MACHINE BIN HAS DARK RESIDUE ON THE SIDES AND ON THE TOP OF THE BIN. CLEAN AND SANITIZE ALL THE SURFACES. THE REACH-IN COOLER AND FREEZER ABOVE IT ARE SOILED WITH FOOD RESIDUES. CLEAN THE SURFACES. CORRECT THIS IN 10 DAYS OR LESS. IT WILL BE CHECKED DURING THE REVISIT.,
- 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 Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A FOOD THERMOMETER IS NOT ON SITE. ACQUIRE ONE IN 10 DAYS OR LESS. A DIGITAL MODEL IS RECOMMENDED. THE RANGE MUST BE AT LEAST 0 F TO 220 F. THIS WILL BE CHECKED DURING THE REVISIT IN ABOUT 10 DAYS.,
- 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)
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- at the Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- THERE IS NO PAPER TOWEL FOR THE HAND WASH SINK BY THE REFRIGERATOR. PROVIDE HAND DRYING PROVISION IMMEDIATELY. A REVISIT WILL OCCUR TO VERIFY.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- at the Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- NO HAND SOAP EXISTS AT THE HAND WASH SINKS AT: BACK REFRIGERATOR AREA MEN'S REST ROOM PROVIDE SOAP IMMEDIATELY. A REVISIT WILL OCCUR IN ABOUT 10 DAYS TO VERIFY., ,
- 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)
- Critical: Manual and Mechanical Warewash
- Locations:
- at the 4 compartment sink
- Comment:
- CLOROX "FRESH MEADOW" BLEACH IS USED. REPLACE WITH REGULAR UNSCENTED BLEACH IMMEDIATELY.,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE ARE NO CHLORINE SANITIZER TEST STRIPS ON SITE. ACQUIRE TEST STRIPS IN 10 DAYS OR LESS. BE SURE TO GET CHLORINE STRIPS. ("QUAT" TEST STRIPS ARE ALSO SOLD, BUT THEY ARE NOT APPLICABLE FOR THE BLEACH YOU USE HERE.),
- 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)
- Repairing
- Items:
- Physical facilities
- Locations:
- in the men's restroom
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE ONE URINAL IS TAPED AS NOT USABLE. REPAIR URINAL.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
02/16/2015 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- TEST STRIPS ARE AVAILABLE AND THE VIOLATION WAS CORRECTED.
- 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)
|
03/20/2014 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL AT THE REAR HAND WASH STATION. IT WAS PROVIDED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SOAP AT THE REAR HAND WASH STATION.
- 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)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BUY CHLORINE 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)
|
02/27/2014 | Routine Inspection |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- The dry storage room and the bar floor are soiled. Keep them 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.
|
02/26/2013 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING THE ICE MACHINE.
- 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
|
05/23/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- NOT CORRECTED. THE ICE MACHINE STILL HAS BLACK SHINY DEBRIS INSIDE. EMPTY THE MACHINE AND CLEAN THOROUGHLY AND SANITIZE. THE ICE MACHINE IS REPORTEDLY SCHEDULED FOR CLEANING TOMORROW.
- 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: Cleaning Procedure
- Comment:
- CORRECTED BY USING PAPER NAPKINS TO DRY HANDS AFTER WASHING.
- 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: Responsibility of Person in Ch
- Comment:
- CORRECTED BY SCREENING FOR ILLNESS USING MDA FORMS.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
|
03/23/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- NOT CORRECTED. BLACK SLIMY MOLD LIKE DEBRIS IN ICE MACHINE DRIPPING OVER THE ICE. CLEAN AND SANITIZE.,
- 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: Cleaning Procedure
- Comment:
- NOT CORRECTED. EMPLOYEES DRY HANDS ON COMMON CLOTH TOWEL. PROVIDE AND USE. SOAP IS NOW USED WHEN WASHING.,
- 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: Responsibility of Person in Ch
- Comment:
- NOT CORRECTED. EMPLOYEES NOT SCREENED FOR BIG 5 FOODBORNE ILLNESS EXPOSURE/HISTORY. USING MDA FORMS, SCREEN ALL EMPLOYEES AND ENSURE KNOWLEDGE OF BIG 5 SYMPTOMS/NAMES.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
|
03/19/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- ice machine(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- BLACK MOLD LIKE DEBRIS PRESENT INSIDE OF ICE MACHINE, DRIPPING INTO THE ICE. CLEAN TOP AND BOTTOM OF MACHINE, SANITIZE, AND AIR DRY., ,
- 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: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- bar(s)
- Problems:
- Used common towel
- Corrections:
- Discontinue use.
- Comment:
- 1) EMPLOYEES DRY HANDS ON CLOTH RE-USABLE TOWELS. USE PAPER TOWELS TO PREVENT RE-CONTAMINATION OF HANDS WHEN DRYING. 2) NEW BARTENDER WASHES HANDS IN FOOD PREP AREA WITHOUT HAND SOAP PRESENT. USE HAND SINK WITH SOAP AND PAPER TOWELS PRESENT. THE PERSON IN CHARGE STATED THAT THEY WILL PROVIDE SOAP AND PAPER TOWELS, AND WASH/DRY AS STATED., ,
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- EMPLOYEES HAVE NOT BEEN SCREENED FOR PAST/PRESENT BIG 5 FOODBORNE ILLNESS EXPOSURE. USING THE FORMS PROVIDED, SCREEN ALL EMPLOYEES. ENSURE THAT ALL EMPLOYEES ARE FAMILIAR WITH BIG 5 ILLNESSES / SYMPTOMS, AND TO STAY AWAY FROM FACILITY FOR AT LEAST 24 HOURS FREE OF SYMPTOMS IF THEY HAVE EXPERIENCED DIARRHEA/VOMITING FROM A CONTAGIOUS SOURCE., ,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Locations:
- food prep area
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- THERE IS NO FOOD THERMOMETER FOR CHECKING FINAL COOKING TEMPERATURES OF FOOD. PROVIDE AND USE TO MONITOR SAMPLES OF COOKED FOOD. SEE TEMPERATURE REQUIREMENT HAND OUT PROVIDED.
- 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)
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink back
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- REPEAT VIOLATION: PROVIDE DISPENSER OF SOAP IMMEDIATELY IN FOOD PREP AREA . ALSO PROVIDE A DISPENSER AT THE BAR FOR EASY, CONVENIENT USE.
- 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- POST HAND WASH REMINDER SIGNS AT BAR DESIGNATED HAND SINK, AND IN REST ROOMS.
- 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 Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR BROKEN/DAMAGED FLOOR TILE TO MAKE FLOOR EASILY CLEANABLE AND NON-ABSORBENT.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- bar(s) food prep area
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- EMPLOYEES USE CUSTOMER NAPKINS TO DRY HANDS WHEN NOT USING CLOTH TOWELS. SEPARATE THE CUSTOMER NAPKINS FROM THE HAND DRYING NAPKINS TO AVOID CONTAMINATING STACK OF CUSTOMER NAPKINS, OR PROVIDE PAPER TOWELS FOR HAND DRYING.
- General violation description:
- 4-903.11 - (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
|
02/22/2012 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- under the bar floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- BOTTLE CAPS UNDER BAR 3-COMPARTMENT SINK. SIX-PACK CARRIERS ON FLOOR AT FAR END OF BAR. SWEEP THESE AREAS REGULARLY.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink back
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- Soap provided. VIOLATION CORRECTED.
- 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
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Paper towels provided. 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
|
02/18/2011 | Routine Inspection |
- Critical: Preventing Contamination from
- Comment:
- CORRECTED BY TRAINING EMPLOYEES TO PREVENT BARE-HAND CONTACT WITH READY-TO-EAT FOODS BY USING SINGLE-USE GLOVES.
- 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: Responsibility of Person in Ch
- Comment:
- CORRECTED BY TRAINING ALL EMPLOYEES ON ILLNESS REPORTING REQUIREMENTS. ALL EMPLOYEES HAVE SIGNED THE ILLNESS REPORTING AGREEMENT AND THE MDA ILLNESS REPORTING GUIDELINES SIGN IS POSTED.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: When to Wash
- Comment:
- CORRECTED BY TRAINING EMPLOYEES ON WHEN TO WASH REQUIREMENTS, EMPLOYEES OBSERVED WASHING HANDS AS REQUIRED.
- 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
|
03/09/2010 | Follow-up |
- 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:
- EMPLOYEE OBSERVED HANDLING HOT DOG BUN, COOKED HOT DOG, AND RAW ONIONS FOR HOT DOG WITH BARE HANDS WHILE ASSEMBLING CONEY DOG. BARE HAND CONTACT MUST BE AVOIDED WITH READY-TO-EAT FOODS. READY-TO-EAT FOODS INCLUDE FOODS THAT DO NOT NEED WASHING OR COOKING BEFORE SERVING TO CUSTOMERS. TRAIN ALL EMPLOYEES TO USE GLOVES, DELI TISSUE, TONGS, OR OTHER UTENSILS TO AVOID BARE HAND CONTACT WITH READY-TO-EAT FOODS. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.,
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- EMPLOYEES AND PERSON IN CHARGE ARE NOT KNOWLEDGEABLE ON THE ILLNESSES/SYMPTOMS THAT EMPLOYEES MUST REPORT TO MANAGEMENT AND FOR WHICH EMPLOYEES MUST BE EXCLUDED/RESTRICTED IN THE FACILITY. EMPLOYEES AND PERSON IN CHARGE MUST BE KNOWLEDGEABLE ON ILLNESS REPORTING REQUIREMENTS. EMPLOYEES MUST REPORT ILLNESS SYMPTOMS TO MANAGEMENT. MANAGEMENT MUST TAKE APPROPRIATE ACTION AND EXCLUDE OR RESTRICT EMPLOYEES FROM THE FACILITY WHEN ILL. TRAIN ALL EMPLOYEES ON ILLNESS REPORTING REQUIREMENTS WITH THE PROVIDED INFORMATION. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After touching bare human body parts other than clean hands/arms
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds
- Comment:
- EMPLOYEE OBSERVED RUNNING HANDS THROUGH HAIR SEVERAL TIMES WHILE PREPARING FOOD AND DID NOT WASH HANDS. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS, SUCH AS TOUCHING HAIR. TRAIN EMPLOYEES WHEN HAND WASHING IS REQUIRED. REQUIRE THAT EMPLOYEES WASH HANDS AS REQUIRED. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.,
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not properly
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- 1. EMPLOYEE PREPARING FOOD OBSERVED WITH LONG, UNRESTRAINED HAIR. 2. EMPLOYEE WEARING FOOD OBSERVED WEARING BIKINI. TO PREVENT CONTAMINATION OF FOOD, EMPLOYEES MUST RESTRAIN HAIR WITH HAT OR HAIR NET. EMPLOYEES MUST ALSO WEAR PROPERLY CONSTRUCTED CLOTHING THAT COVERS THE BODY. PROVIDE PROPER HAIR RESTRAINTS.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink back
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- 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
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- 1. ICE SCOOP OBSERVED STORED WITH HANDLE IN CONTACT WITH ICE IN BAR ICE BIN 2. SMALL CUP WITH NO HANDLE OBSERVED USED AS SCOOP IN BULK SUGAR AND STORED IN SUGAR SCOOPS FOR FOOD MUST HAVE A HANDLE AND MUST BE STORED WITH THE HANDLE EXTENDING OUT OF THE FOOD TO PREVENT HAND CONTACT WITH FOOD. ARRANGE ICE SCOOP IN ICE BIN TO PREVENT HAND CONTACT WITH ICE. PROVIDE SCOOP WITH HANDLE FOR THE SUGAR AND STORE TO PREVENT HAND CONTACT WITH THE SUGAR.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Other Personal Care Items, Sto
- Items:
- Personal items
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- OBSERVED EMPLOYEE MAKE-UP, HAIR BRUSH, AND HAIR STRAIGHTENING IRON STORED ON SHELF NEXT TO AND ABOVE COOKING EQUIPMENT. EMPLOYEE PERSONAL CARE ITEMS MUST BE STORED IN A DESIGNATED AREA BELOW AND AWAY FROM FOOD ITEMS. RELOCATE PERSONAL CARE ITEMS TO APPROVED AREA.
- General violation description:
- 7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
|
02/22/2010 | Routine Inspection |
- Critical: Conditions of Use
- Comment:
- REMOVED FROM FACILITY.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
|
10/19/2009 | Follow-up |
| No violation noted during this evaluation. | 09/24/2009 | Follow-up |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Locations:
- Store Room
- Problems:
- Applied in manor that contaminates food-contact surfaces
- Corrections:
- Apply in manner that prevents contamination.
- Comment:
- THE RAID HOME INSECT KILLER / FORMULA II AND THE RAID ANT AND ROACH SPRAY ARE NOT APPROVED FOR USE IN A BAR OR FOOD SERVICE ESTABLISHMENT. REMOVE OR DISCARD THESE PRODUCTS. ONLY INSECT CONTROL PRODUCTS THAT STATE ON THE LABEL "APPROVED FOR USE IN A FOOD SERVICE ESTABLISHMENT" MAY BE USED IN A BAR OR RESTAURANT.,
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE UPPER SHIELD IN ICE MACHINE TO REMOVE THE RUST.
- 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
|
08/24/2009 | Routine Inspection |
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