- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- 3-door reach-in cooler interior
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- 3-door reach-in cooler interior
- Problems:
- Soiled
- Corrections:
- Keep 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.
|
06/10/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Butter 40 F, cranberry sauce 40 F, American-Swiss Cheese 40 F, ground beef 40 F, pickle slices 40 F. VIOLATION CORRECTED.
- 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: Potentially Hazardous Food (Ti
- Comment:
- Butter 40 F, cranberry sauce 40 F, American-Swiss Cheese 40 F, ground beef 40 F, pickle slices 40 F. VIOLATION CORRECTED.
- 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)
|
11/10/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Walk in cooler is not holding Potentially Hazardous Foods (PHFs) to internal temperatures of 41 F or below: sliced ham 52 F, pizza sauce 50 F, 52 F, mashed potatoes 50 F
- General violation description:
- 3-501.16 - other non hazardous foods: American cheese 52 F, American Swiss cheese 50 F, salami 51 F, relish 52 F. Repair cooler., Do NOT hold PHFs in this cooler until repaired. WCHD will return within 10 days to ensure this violation is corrected.,
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Locations:
- Cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Cutting boards throughout the kitchen are heavily scored. Resurface/replace.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- Front Counter, reach-in freezer(s)
- Problems:
- Soiled, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Food residue on inside of white reach in freezer. Hand prints on handles of doors and drawers at front counter. 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.
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s), Plumbing system drain line(s)
- Locations:
- basement, kitchen Hand wash sink(s)
- Problems:
- Not maintained, Not maintained
- Corrections:
- Maintain in good repair, Maintain in good repair
- Comment:
- Faucet and (middle) hand wash sink is leaking. Drain line along basement wall (on left coming down the stairs) is leaking onto floor. Repair.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Walk in cooler is not holding Potentially Hazardous Foods (PHFs) to internal temperatures of 41 F or below: sliced ham 52 F, pizza sauce 50 F, 52 F, mashed potatoes 50 F
- General violation description:
- 3-501.16 - other non hazardous foods: American cheese 52 F, American Swiss cheese 50 F, salami 51 F, relish 52 F. Repair cooler., Do NOT hold PHFs in this cooler until repaired. WCHD will return within 10 days to ensure this violation is corrected.,
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Locations:
- Cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Cutting boards throughout the kitchen are heavily scored. Resurface/replace.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- Front Counter, reach-in freezer(s)
- Problems:
- Soiled, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Food residue on inside of white reach in freezer. Hand prints on handles of doors and drawers at front counter. 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.
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s), Plumbing system drain line(s)
- Locations:
- basement, kitchen Hand wash sink(s)
- Problems:
- Not maintained, Not maintained
- Corrections:
- Maintain in good repair, Maintain in good repair
- Comment:
- Faucet and (middle) hand wash sink is leaking. Drain line along basement wall (on left coming down the stairs) is leaking onto floor. Repair.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/31/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- kitchen sliding door cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Sliding door cooler is not holding foods to internal temperatures of 41 F or below. NOTE: NO potentially hazardous foods (PHF) held in this cooler. Do not use for PHF until/unless cooler is 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- prep station cooler Pizza oven
- Problems:
- With accumulation of debris, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Oil and other residue on doors and gaskets of main pizza prep cooler. Clean., Cheese, pepperoni, and other toppings in crumb trays of both pizza conveyor belts. Clean and clean regularly.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- kitchen sliding door cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Sliding door cooler is not holding foods to internal temperatures of 41 F or below. NOTE: NO potentially hazardous foods (PHF) held in this cooler. Do not use for PHF until/unless cooler is 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- prep station cooler Pizza oven
- Problems:
- With accumulation of debris, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Oil and other residue on doors and gaskets of main pizza prep cooler. Clean., Cheese, pepperoni, and other toppings in crumb trays of both pizza conveyor belts. Clean and clean regularly.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
04/11/2014 | Routine |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly
- Comment:
- OBSERVED COOKED CHICKEN 52F AND CUT LETTUCE 50F IN TOP OF PREP COOLER AFTER PREPPING. THE PREP COOLER TOP IS NOT CAPABLE OF RAPID COOLING. COOL IN WALK IN COOLER., CORRECTED BY TAKING TO THE WALK IN COOLER.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Ready-to-Eat, Potentially Haza
- 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 HAMS AND PRECOOKED CHICKEN NOT DATE MARKED. DATE MARK., CORRECTED BY DATE MARKING.
- 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
|
09/13/2013 | Routine |
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- FRONT HAND SINK HAS SANITIZER CONTAINER IN BASIN. THIS WAS CORRECTED BY REMOVING THE CONTAINER.
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
09/06/2012 | Routine |
| No violation noted during this evaluation. | 02/21/2012 | Routine Inspection |
| No violation noted during this evaluation. | 08/19/2011 | Routine Inspection |
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