- Critical: Temperature Measuring Devices,
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed an inaccurate digital food thermometer. An accurate dial stem thermometer was provided. The digital thermometer was discarded. Violation corrected.
- 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing sign for the handsink at the snack bar. A handwashing sign was provided in my presence. Violation 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed peeling paint on inside wall of the walk-in cooler above the door. Facilities must be maintained. Repair or replace the wall covering to provide a smooth and easily cleanable surface. Recommend using FRP board to cover the walls.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the milk cooler at the snack bar. A conspicuous thermometer was provided in my presence. Violation corrected.
- 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)
|
05/19/2015 | Routine |
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- Physical facilities shall be maintained in good repair. Observed four missing ceiling tiles located across from the foam container storage. Replace missing ceiling tiles.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A toilet room used by females shall be provided with a covered receptacle for sanitary purposes. Observed a garbage can in the unisex restroom with out a lid. Provide a lid for the garbage can.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
11/19/2014 | Routine |
| No violation noted during this evaluation. | 06/02/2014 | Routine |
- Miscellaneous Sources of Conta
- Items:
- Food
- Problems:
- Reserved
- Corrections:
- Do not reserve food.
- Comment:
- Observed in the walk in cooler a bag of cut lettuce also had bags of cut carrots and onion placed inside with the lettuce. Hand contact surfaces were in contact with the lettuce. Correct at time of the inspection lettuce was discarded.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Walk in cooler ceiling has many cracks and peeling paint. Repair to make smooth and easily cleanable.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
11/21/2013 | Routine |
- Critical: Backflow Prevention
- Comment:
- CORRECTED BY PROVIDING PROPER AIR GAP FOR SINKS. FOLLOW-UP COMPLETED BY EMAILING PICTURES OF AIR GAP PROVIDED.
- 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.
|
06/05/2013 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- FACILITY USES 2-COMPARTMENT SINK TO CLEAN PRODUCE/FRUIT. NEITHER OF THESE SINKS ARE AIR GAPPED. THE DRAIN PIPE GOES INTO THE WALL AND THEN POSSIBLY TO DOWNSTAIRS (COULD NOT VIEW). MUST SHOW THAT THERE IS AN AIR GAP BETWEEN DRAIN PIPE AND DRAIN BOWL OR PROVIDE AT LEAST A 1 INCH AIR GAP RIGHT AT SINK AREA. CORRECT WITHIN 2 WEEKS (BY 5/28/13). MAY BE ABLE TO EMAIL A PICTURE OF PROPER AIR GAP.,
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WALK-IN COOOLER CEILING HAS MANY CRACKS AND PEELING PAINT. REPAIR TO MAKE SMOOTH AND EASILY CLEANABLE.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- WALK-IN COOLER CEILING IS COVERED WITH MOLD-LIKE DEBRIS. CLEAN CEILING TO PREVENT ANY POSSIBLE CONTAMINATION OF FOOD/EQUIPMENT.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
05/14/2013 | Routine |
| No violation noted during this evaluation. | 10/31/2012 | Routine |
| No violation noted during this evaluation. | 04/19/2012 | Routine Inspection |
| No violation noted during this evaluation. | 10/12/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED OPENED DELI MEATS IN CONTAINERS IN WALK-IN COOLER WITHOUT DATE. PIC STATED THEY LAST A FEW DAYS. MEAT MUST BE DATE MARKED WITH OPEN DATE, DISCARD DATE (WHICH IS 6 DAYS AFTER OPENED) OR BOTH. EXAMPLE, OPENED TODAY 10/6 SO USE BY 10/12., CORRECTED. MEATS WERE DATE MARKED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
10/06/2010 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED. DID NOT OBSERVE ANY OPEN CUPS OR BOTTLES. EMPLOYEES ARE NOT ALLOWED ANY BEVERAGES ON THE LINE.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Comment:
- CORRECTED. FACILITY HAS WRITTEN TIME PROCEDURE FOR MALT MACHINE DUE TO PRODUCT NOT HELD IN UNIT MORE THAN 4 HOURS. 3 BAGS PUT IN UNIT AT 10:45, THEN ANOTHER 1/2 HOUR BEFORE LUNCH AND ALL MALTS MADE BY END OF LUNCH AND MACHINE CLEANED. POSTED AT MACHINE.
- 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: Reheating for Hot Holding
- Comment:
- CORRECTED. ITEMS REHEATED IN OVEN OR DOUBLE BOILER THEN HELD IN CRESCOR UNIT. TEMPED HOT DOGS 147F, AND CHCKEN NUGGETS 140F.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
|
10/20/2009 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED UNCOVERED COFFEE CUP AT PREP SINK - PERSON IN CHARGE (PIC) STATED IT WAS HERS FROM EARLIER BEFORE ANY PREP. ALSO A WATER BOTTLE THAT PIC STATED WAS HERS FROM EARLY. SIDE STATION, EMPLOYEE HAD WATER BOTTLE. EXPLAINED THAT IN THE FOOD FACILITY, MUST USE CUP WITH LID AND STRAW - MUST BE COVERED AND PREVENT HAND TO MOUTH CONTAMINATION. OBSERVED AN EMPLOYEE CHEWING GUM WHILE PREPPING FOOD. GUM CHEWING IS NOT ALLOWED DURING FOOD PREP OR SERVICE. ,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MALT MACHINE TOP HAD MIX AT 44F TO 48F. MIX WAS PUT IN THIS MORNING AND MACHINE TURNED ON AS MIX ADDED. SUGGESTED TO TURN MACHINE ON BEFORE PRODUCT PUT IN IT SO MACHINE CAN BE COLD FIRST. MUST ENSURE MIX ON TOP IS AT OR BELOW 41F. ,
- 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: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- OBSERVED IN HOT HOLDING UNIT: GREEN BEANS AT 103F - TAKEN FROM CAN AND PUT IN CONTAINER - PERSON IN CHARGE (PIC) STATED THEY ARE PUT IN HOT HOLD UNIT THEN WHEN THERE'S SPACE ON STOVE, THEY ARE REHEATED. OBSERVED HOT DOGS FROM YESTERDAY AT 110F, PUT IN HOT HOLD UNIT TO REHEAT, ALSO BURGERS AT 123F FROM YESTERDAY. BURGERS COOKED TODAY IN UNIT AT 131F. ITEMS MUST BE REHEATED TO 165F FOR 15 SECONDS WITHIN 2 HOURS. REHEAT ITEMS IN OVEN OR OTHER UNIT AND USE HOT HOLD UNIT FOR HOLDING AT OR ABOVE 135F. THIS ITEM IS A REPEAT FROM LAST ROUTINE, SUBMIT RISK CONTROL PLAN. ,
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
|
10/06/2009 | Routine Inspection |
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- TACO MEAT IN HOT HOLD UNITS AT 108F TO 135F AND OTHER AT 106F TO 120F. PERSON IN CHARGE STATED MEAT IS REHEATED ON STOVE TO BOILING AND LOOK FOR 140F. EXPLAINED MUST BE 165F., CORRECTED. TACO MEAT REHEATED TO 165F ON STOVE.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s) outsides of
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WALK-IN COOLER CEILING PAINT PEELING/CRACKING. REPAIR.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
10/14/2008 | Routine Inspection |
| No violation noted during this evaluation. | 10/24/2007 | |
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