- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- 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
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW EGGS STORED ON TOP SHELF OF WALK IN COOLER ABOVE MANY FOODS. ALL RAW FOOD ITEMS SHALL BE SEPARATED FOR FOOD SAFETY. SEPARATE EGGS AN/OR STORE ON BOTTOM SHELF IMMEDIATELY., CORRECTED BY REMOVING EGGS AND STORING ON BOTTOM SHELF.
- 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
|
03/05/2015 | Routine |
| No violation noted during this evaluation. | 09/02/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Observed raw pork shoulders stored on shelf above ready-to-eat salads in the fist floor walk-in cooler. Cross-contamination must be avoided. The pork shoulders were moved to the raw meat side of the walk-in cooler. Violation corrected.
- 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
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Comment:
- Observed burned out light bulb above the oven in first floor kitchen. Provide proper illumination. The light bulb was replaced in my presence. Violation corrected.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed broken and missing floor tiles at the entrance to the basement kitchen. Physical facilities must be in good condition. Replace the broken and missing floor tiles.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Problems:
- Unorganized
- Corrections:
- Store in an orderly manner.
- Comment:
- Observed basement mop sink filled with cleaning items. Store cleaning items up out of the sink so sink can be used for filling and disposing of mop water. Keep mop 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
|
03/04/2014 | Routine |
| No violation noted during this evaluation. | 09/16/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed sanitizing rinse of main kitchen dishmachine below 10 ppm of chlorine. Sanitizing rinse of dishmachine must be 50-100 ppm of chlorine. Repair or replace the dishmachine. Sanitize in 3 compartment sink until dishmachne is repaired.
- 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: Manual Warewashing Equipment,
- Items:
- Manual warewash sanitizing solution temperature
- Problems:
- Less than 170 degrees f
- Corrections:
- Repair/replace booster heater.
- Comment:
- Observed basement dishmachine with a sanitizing rinse temperature of only 152 degrees F. Sanitizing rinse temperature must be a minimum of 160 degrees F at the dish surface and 170 degrees F on the temperature guage. Repair or replace the booster heater. Sanitize in the 3 compartment sink until dishmachine is repaired.
- General violation description:
- 4-501.111 - If immersion in hot water is used for SANITIZING in a manual operation, the temperature of the water shall be maintained at 77 C (171 F) or above.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Observed basement stormdoor not fully closing. Repair so door fully closes.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
08/27/2013 | Routine |
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- Rough
- Corrections:
- Repair/replace.
- Comment:
- Observed pitted surface on the ice scoop for the ice machine. Replace the ice scoop with one that is smooth and easily cleanable.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Manual Warewashing Equipment,
- Items:
- Manual warewash sanitizing solution temperature
- Problems:
- Less than 170 degrees f
- Corrections:
- Repair/replace booster heater.
- Comment:
- Observed the sanitizing rinse of the basement dishmachine at only 148 degrees F. Sanitizing rinse must be a minimum of 170 degrees F. Repair or replace the booster heater to provide a final temperature of 180 degrees F.
- General violation description:
- 4-501.111 - If immersion in hot water is used for SANITIZING in a manual operation, the temperature of the water shall be maintained at 77 C (171 F) or above.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed 2 soiled light shields above the kitchen handsink in basement. Clean to sight and touch.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed heavy ice build-up in the reach-in freezers in basement. Defrost the freezers to remove the ice.
- 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.
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Comment:
- Observed burned out light bulbs above the kitchen 3 compartment sink on first floor and above the ovens in basement kitchen. Replace with new light bulbs.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
|
02/19/2013 | Routine |
- Critical: Backflow Prevention Device/Req
- Comment:
- AT THE TIME OF INSPECTION THE SPRAY NOZZLE WAS RAISED UP AND THE AIR GAP WAS PROVIDED. THE VIOLATION WAS CORRECTED.
- 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: Clean Sight/Touch-No Accum/Enc
- Comment:
- THE DRINK DISPENSER HOLDERS WERE WASHED, RINSED AND SANITIZED AT THE TIME OF INSPECTION. VIOLATION WAS 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
|
07/30/2012 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE SPRAY NOZZLE IN THE BASEMENT IS HANGING INSIDE THE SINK. TO PREVENT BACK SIPHON AGE OF DIRTY WATER INTO THE CITY WATER PROVIDE AIR GAP BETWEEN THE BOTTOM OF THE NOZZLE AND THE TOP OF THE SINK EDGE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE DRINK DISPENSER HOLDERS WERE SOILED BOTH ON MAIN LEVEL AND THE BASEMENT BAR. CLEAN THEM EVERYDAY IF THEY ARE USED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- 2 CONTAINERS OF SALAD WITH WERE NOT DATE MARKED. READY TO EAT (RTE), POTENTIALLY HAZARDOUS FOOD(PHF) SHALL BE DATE MARKED WITH IN 24 OF PREPARATION. AFTER SEVEN DAYS INCLUDING THE PREPARATION DATE SHALL BE DISCARDED BECAUSE THE LYSTERIA MONOCYTOGENES MAY GROW TO HAZARDOUS LEVELS. AT THE TIME OF INSPECTION THE PIC MARKED THE DISCARD DATES AND THE VIOLATION WAS CORRECTED.
- 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
|
07/19/2012 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- THE OPERATOR HAS TWO IDENTICAL MACHINES, THE ONE IN THE MAIN LEVEL USES CHLORINE. THE ONE IN THE BASEMENT IS CONNECTED TO THE SANITIZER BUCKET BUT IT IS A HOT MACHINE. DID NOT CHECK WITH THERMO STRIPS WHICH WAS AN ERROR ON MY PART. THE THERMO STRIP TURNED BLACK AND THE VIOLATION IS CORRECTED. NOTHING WAS DONE TO THE MACHINE.
- 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
|
01/30/2012 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- The dish washer in the basement was not sanitizing properly. Did not notice any color change of the chlorine test strips. The unsanitized dishes may cause food borne illness. A follow up inspection will be conducted with in 10 days. ,
- 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
|
01/25/2012 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Comment:
- THE SPRAY Nozzles were raised up above the flood line and more than 1 inch air gap was provided. Violation had been corrected.
- 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
|
07/18/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE SPRAY NOZZLE LOCATED IN THE BASEMENT DISH WASHING AREA IS HANGING INSIDE THE WALL. TO PREVENT HEALTH HAZARDS LIKE CROSS CONTAMINATION PROVIDE AN AIR GAP OF MINIMUM 1 INCH BETWEEN THE BOTTOM OF THE NOZZLE AND THE TOP OF THE TRAY WALL. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH WASHER LOCATED IN THE BASEMENT IS NOT WORKING PROPERLY. THE STRENGTH IS BELOW 25 PPM. GET THE SANITIZER FLOW ADJUSTED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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
|
07/07/2011 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED. DISH MACHINE REPAIRED AND PROVIDING 50 TO 100PPM CHLORINE. BOTH MACHINES TESTED MORE FREQUENTLY.
- 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
|
01/31/2011 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- UPSTAIRS DISH MACHINE AT 0PPM CHLORINE. MACHINE WAS RUN MANY TIMES AND EVENTUALLY GOT A READING OF AROUND 10PPM, BUT STILL TOO LOW. MUST PROVIDE CHLORINE SANITIZER OF 50 TO 100PPM TO PROPERLY SANITIZE. UTILIZE 3-COMPARTMENT SINK OR DOWNSTAIRS DISH MACHINE UNTIL REPAIRS MADE. SUGGESTED TO TEST BOTH DISH MACHINES FREQUENTLY.
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- UPSTAIRS DISH MACHINE AT 0PPM CHLORINE. MACHINE WAS RUN MANY TIMES AND EVENTUALLY GOT A READING OF AROUND 10PPM, BUT STILL TOO LOW. MUST PROVIDE CHLORINE SANITIZER OF 50 TO 100PPM TO PROPERLY SANITIZE. UTILIZE 3-COMPARTMENT SINK OR DOWNSTAIRS DISH MACHINE UNTIL REPAIRS MADE. SUGGESTED TO TEST BOTH DISH MACHINES FREQUENTLY.,
- 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
|
01/18/2011 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- NO PESTS OBSERVED IN FACILITY. CORRECTED.
- 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
|
08/05/2010 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED FRUIT FLIES PRESENT IN THE BAR AREA DOWNSTAIRS. FRUIT FLIES WERE CONCENTRATED NEAR THE SODA POP GUNS. REMOVE PESTS FROM FACILITY. ELIMINATE HARBORAGE CONDITIONS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. ,
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED THE FOLLOWING SOILED NON-FOOD CONTACT SURFACES OF EQUIPMENT: -STICKY RESIDUE ON SODA POP NOZZLES AND DRAIN CUPS IN BAR AREAS -PINK MOLD/MILDEW ON THE HAND SINK IN THE UPSTAIRS RESTROOM -GREASE BUILDUP BENEATH THE EQUIPMENT AT COOK LINE DOWN STAIRS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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07/22/2010 | Routine Inspection |
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