| No violation noted during this evaluation. | 04/24/2015 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the dishroom handsink. Provide 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
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed soap dispensers not working for the restroom and dishroom hansdsinks. Provide working soap dispensers for these handsinks. Fill out a risk control plan and return a copy to the inspector during the revisit.
- 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: Temperature Measuring Devices,
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed inaccurate metal stem food thermometer. Thermometers must be accurate. Repair or replace the thermometer.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed greasy baffle filters and fire suppression system. Ventilation equipment must be kept clean. Clean 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled walls and floors in kitchen and restrooms. Facilities must be maintained. Clean to sight and touch on a daily basis.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing sign for the dishroom handsink. Provide a handwashing sign.
- 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 Premises, Unnecess
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Observed unused oven and ice machine in the kitchen. Remove unused equipment from the premises.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled cookline handsink, sides of cooking equipment, exterior of fish cooler and restroom handsinks. Non-food contact equipment must be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Problems:
- Unorganized
- Corrections:
- Store in an orderly manner.
- Comment:
- Observed clutter in front of and inside the mop sink. Remove items from mop sink and store items away from this sink. Keep this sink accessible.
- General violation description:
- 6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed current hot water tank is undersized for this establishment. A larger hot water tank next to this one has not been installed. Install the larger hot water tank to insure adequate supply of hot water.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed non-working handsink in dishwashing room. Plumbing must be maintained. Repair or replace the handsink.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the fish and cole slaw coolers. Provide conspicuous thermometers in each of these coolers.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
04/07/2015 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP WAS AVAILABLE AT FRONT HAND SINK AND AT BATHROOM HAND SINK. PROVIDE SOAP TO HAND SINKS TO ENSURE PROPER HAND WASHING. CORRECTED AT INSPECTION BY OWNER FILLING BOTH SOAP DISPENSERS.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED: 1) BUILD-UP OF GREASE AND FLOUR ON REACH-IN COOLER HANDLES, PIPE NEAR FRONT HAND SINK, COOK AREA AND PREP AREA HAND SINKS. 2) BUILD-UP OF GRIME ON WALLS AND INSIDE OF DOOR IN BOTH BATHROOMS. CLEAN OFTEN ENOUGH TO PREVENT BUILD-UP OF SOIL.
- 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.
- Controlling Pests
- Items:
- Harborage conditions
- Problems:
- Not eliminated
- Corrections:
- Eliminate harborage conditions.
- Comment:
- DRAIN FLIES WERE OBSERVED THROUGHOUT THE FACILITY. OWNER IS USING FLY STRIPS IN AREAS AWAY FROM FOOD TO ATTEMPT TO CONTROL THEM. ELIMINATE HARBORAGE CONDITIONS FOR FLIES BY CLEANING DRAINS WITH AN ENZYMATIC CLEANER SUCH AS BIOGEL THAT IS APPROVED FOR USE IN FOOD ESTABLISHMENTS. USING THIS CLEANER, SCRUB DRAINS DOWN THE SIDES AS FAR AS CAN BE REACHED TO ELIMINATE SOIL THAT HARBORS FLIES.
- 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
- Floor and Wall Junctures, Cove
- Items:
- Floor(s) juncture
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- COVING AT JUNCTURE OF WALL AND FLOOR IN DINING AREA AND HALLWAY HAS COME LOOSE FROM WALLS. REPAIR/REPLACE COVING SO THAT FLOORS CAN BE THOROUGHLY CLEANED.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HAND SINK BY PREP AREA IS DETACHED FROM WALL AND NEEDS REPAIR. REPAIR/REPLACE HAND SINK SO THAT IT IS MAINTAINED IN GOOD CONDITION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/30/2014 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner and free of food materials the interior bowl area of the Front Service Counter hand wash sink. This particular sink is a hand wash sink only...and not to be utilized for the disposal of any food related items or liquids. Clean and maintain clean throughout the day to encourage frequent and proper staff hand wash activities. , The Certified Food Manager immediately removed debris waste from the interior bowl area of the kitchen hand sink to comply. Violation corrected today. Simply keep up this important Food Safety & Hygiene practice.
- 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)
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s) outsides of equipment
- Locations:
- kitchen equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the exterior surfaces of all kitchen equipment. Simply wash and sanitize the exterior surfaces of all food related equipment as often as necessary to maintain in a clean condition.
- 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
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Locations:
- ventilation system Vent hood(s) and Filters
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Re-install missing baffle filters and close up any gaps within the overhead areas of the ventilation hood canopy so that this system can properly and efficiently capture and collect waste greases as originally designed.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- Dish washing Area Procedural
- Problems:
- Stored in water That is standing
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- Begin practice of properly thawing raw fish either A) under refrigeration, B) under cold running water, or C) as part of the cooking process. Do not let frozen product simply thaw in standing waters.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
03/26/2014 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Dish washing Area Hand wash sink
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Discontinue placing the hand wash sink rubbish container or other obstructions directly in front of the dish wash area hand wash sink. Having easy access to this sink helps encourage frequent and proper hand wash activities by staff. , The Certified Food Manager relocated the rubbish container to a position adjacent to the dish wash area hand wash sink at the time of todays Routine Inspection. Keep up with this important Food Safety & Hygiene practice.
- 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)
- Condenser Unit, Separation
- Items:
- Condenser unit(s)
- Locations:
- kitchen ice machine(s)
- Problems:
- Not separated from food/food storage areas With dustproof barrier
- Corrections:
- Provide dustproof barrier.
- Comment:
- Re-install and/or provide a cover to the kitchen ice machine compressor so that the mechanical workings of this machine are contained and not exposed directly to the kitchen area(s). This cover will help contain dusts and inner air flows to the unit and not into the kitchen.
- General violation description:
- 4-204.18 - If a condenser unit is an integral component of EQUIPMENT, the condenser unit shall be separated from the FOOD and FOOD storage space by a dustproof barrier.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- kitchen microwave oven (s)
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Clean and keep much cleaner the interior surfaces of the microwave oven located within the kitchen. Do not let old food residual & splashed liquids accumulate on these interior surfaces without frequent washings. Simply remove bulk accumulations and wash interior surfaces often.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen exterior surfaces
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the exterior surfaces of all kitchen equipment. Simply wash the exterior surfaces of all kitchen equipment as often as necessary to maintain in a clean condition. If you can see grease and breading, its time to 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.
|
09/27/2013 | Routine |
| No violation noted during this evaluation. | 09/19/2012 | Routine |
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