- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED ICE MACHINE DISPENSING TUBE UNDERNEATH FLOOR DRAIN INSIDE THE KITCHEN. A PLUMBING SYSTEM SHALL BE INSTALLED TO PRECLUDE BACK FLOW OF A SOLID, LIQUID, OR GAS CONTAMINANT INTO THE WATER SUPPLY SYSTEM AT EACH POINT OF USE AT THE FOOD ESTABLISHMENT BY PROVIDING AN AIR GAP. PROVIDE AN INCH AIR GAP ON ICE MACHINE. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED FOOD EMPLOYEE RINSE DIRTY GLOVES AN THEN TOOK THEM OFF AND PUT ON A PAIR OF CLEAN GLOVES. HANDS SHALL BE WASHED WHENEVER GLOVES ARE CHANGED. CHEF INSTRUCTED EMPLOYEE TO WASH HER HANDS AND INSPECTOR EXPLAINED THE IMPORTANCE OF HAND WASHING. HAND OUTS WILL BE PROVIDED VIA EMAIL. CORRECTED.
- 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
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED MOPS DRYING IN THE STRAINER OF MOP BUCKET. MOPS SHALL HUNG AND PROPERLY AIR DRIED WITHOUT SOILING SUPPLIES OR EQUIPMENT. AIR DRY MOPS. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO HAND WASHING SIGNAGE IN MEN'S BATHROOM. A SIGN SHALL BE POSTED BY EACH HAND WASHING SINK TO REMIND FOOD EMPLOYEES TO WASH THEIR HANDS. INSPECTOR PROVIDED A HAND WASHING SIGN AT INSPECTION. CORRECTED.
- 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.
|
06/25/2015 | Routine |
| No violation noted during this evaluation. | 12/18/2014 | Routine |
| No violation noted during this evaluation. | 06/27/2014 | Routine |
| No violation noted during this evaluation. | 12/18/2013 | Routine |
| No violation noted during this evaluation. | 07/01/2013 | Routine |
| No violation noted during this evaluation. | 11/30/2012 | Routine |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Cookline ceiling vents and tiles
- Problems:
- Not clean
- Corrections:
- Keep 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.
|
05/17/2012 | Routine Inspection |
| No violation noted during this evaluation. | 10/27/2011 | Routine Inspection |
| No violation noted during this evaluation. | 04/29/2011 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Cookline ceiling vents and tiles
- Problems:
- Not clean
- Corrections:
- Keep 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.
|
10/06/2010 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Comment:
- DISHMACHINE WORKING PROPERLY. BOOSTER HEATER WAS 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
- Good Repair and Proper Adjustm
- Comment:
- EQUIPMENT REPAIRED.
- 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.
|
04/20/2010 | Follow-up |
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- dish machine(s)
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- DISH MACHINE RUN THROUGH FIVE CYCLES WITH BOOSTER HEATER OPERATING - DID NOT CHANGE HEAT STRIP COLOR, MAX TEMP THERMOMETER READ 155F.,
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- dish machine(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- DISH MACHINE GAUGE READS ONLY 116F MAXIMUM DURING THE RINSE CYCLE.,
- 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.
|
03/30/2010 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- dish machine(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- TEMPERATURE GAUGE ON DISH MACHINE NOT READING CORRECT TEMPERATURE (TEMPERATURE DISPLAYED DURING RINSE CYCLE 102F, TEMPERATURE ACTUALLY 160+F).
- 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.
|
09/14/2009 | Routine Inspection |
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