- Critical: Food Temperature Measuring Dev
- Comment:
- Observed stab thermometer. Corrected
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Sanitizing Solutions, Testing
- Comment:
- Observed chlorine test strips. Corrected
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
03/03/2015 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no stab thermometer. Provide and use stab thermometer to take food temperatures. Correct immediately,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no stab thermometer. Provide and use stab thermometer to take food temperatures. Correct immediately,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided At hand sink
- Corrections:
- Provide.
- Comment:
- Observed no chlorine test strips. Provide and use chlorine test strips to measure sanitation level of dish machine, sanitizer buckets and 3 compartment sink. Correct immediately,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided At hand sink
- Corrections:
- Provide.
- Comment:
- Observed no chlorine test strips. Provide and use chlorine test strips to measure sanitation level of dish machine, sanitizer buckets and 3 compartment sink. Correct immediately,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
02/23/2015 | Routine |
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Locations:
- kitchen
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Cutting board on prep table (back kitchen) is warped and will not sit flat. 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.
|
08/14/2014 | Routine |
| No violation noted during this evaluation. | 02/12/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- Bar glass washer @ 50 ppm chlorine. VIOLATION CORRECTED.
- 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
|
08/23/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Dishmachine sanitizer level less than 10 ppm chlorine. Sanitizer is not dispensing into machine. Repair machine. Until repaired, dishes must be washed, rinsed, and sanitized manually using 3 compartment sink., This is a Priority (P) violation. WCHD will return within 3 days to ensure violation is corrected. ,
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- dish machine(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Floor is greasy under dishmachine. 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.
|
08/20/2013 | Routine |
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- prep line
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Cutting board at prep table is heavily scored. Resurface or 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)
- Locations:
- chemical sanitizing dishmachine
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Outside of dishmachine dirty. 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.
|
02/05/2013 | Routine Inspection |
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink back
- Locations:
- Employee(s) Wash Room
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of hand soap at the secondary staff wash room located off the kitchen. Simply supply some soap to this hand wash sink to encourage frequent and PROPER staff hand wash activities.
- 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)
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s) old/broken equipment
- Locations:
- Dry storage area rear
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Repair, replace, or remove from establishment any/all old unused equipment that will no longer be placed into service at this restaurant. Do not let old equipment accumulate in the rear dry storage room.
- 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
|
08/22/2012 | Routine |
- HVAC System Vents
- Items:
- HVAC system
- Locations:
- ventilation system Baffle Filters
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Reinstall the baffle filters located within the ventilation hood canopy so that the gaps between filters are eliminated. This system must properly capture, remove, and collect waste greases as originally designed. Simply tighten up all spaces between filters.
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- kitchen food prep area
- Problems:
- Stored on Prep table
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Keep a wet wiping cloths properly stored in the wiping cloth bucket(s) between uses to reduce bacterial loading on the cloths as well as to minimize objectionable odors.
- 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
|
02/20/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- kitchen prep table(s)
- Problems:
- With accumulation of debris, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Clean and keep cleaner the lower shelf area of the food prep table in kitchen. This shelf is utilized for miscellaneous storage and as such must be maintained clean. Simply wash often as old food residuals begin to accumulate.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean Freq, Nonfood-Contact Su
- Locations:
- kitchen ice cream freezer
- Problems:
- Used as food-contact surface
- Comment:
- Defrost & clean all interior surfaces of the ice cream freezer located in the rear area of the kitchen. Simply keep this unit free of large amounts of ice accumulations to help prevent accidental frost entry into ice creams being scooped.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- kitchen dry storage room
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Elevate all boxes of dry paper type goods (such as napkins) a minimum 6" off the floor in the dry goods storage room. This practice will help minimize the chance of accidental dry good contamination while conducting floor cleaning operations in the storage room.;(A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
- General violation description:
- 4-903.11 -
|
08/24/2011 | Routine Inspection |
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Locations:
- Microwave oven(s) interior
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Clean and keep cleaner the interior surfaces of the microwave oven. Do not let old food residuals accumulate on the upper reaches of this unit. Simply wash and sanitize often to remove accumulations thusly minimizing the chance for potential contamination resulting from overhead materials entering foods being microwaved.
- 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.
- HVAC System Vents
- Items:
- HVAC system
- Locations:
- Ventilation hood system Baffle Filters
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Rearrange baffle filters located within the ventilation hood canopy so that large gaps are not present. This will allow the exhaust system to properly capture smokes / greases as originally designed. Also, greases will not accumulate as much behind the filters where they are much harder to clean.
- 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.
|
02/22/2011 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CHLORINE CONCENTRATION AT 50 PPM DURING RINSE CYCLE. VIOLATION CORRECTED.
- 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
|
09/14/2010 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE DISPENSING LESS THAN 50 PPM CHLORINE DURING RINSE CYCLE. CHLORINE MUST BE 50-100 PPM TO EFFECTIVELY SANITIZE. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 8-29-10 TO VERIFY COMPLIANCE.
- 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
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE DISPENSING LESS THAN 50 PPM CHLORINE DURING RINSE CYCLE. CHLORINE MUST BE 50-100 PPM TO EFFECTIVELY SANITIZE. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 8-29-10 TO VERIFY COMPLIANCE.,
- 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
|
08/19/2010 | Routine Inspection |
| No violation noted during this evaluation. | 02/15/2010 | Routine Inspection |
| No violation noted during this evaluation. | 08/13/2009 | Routine Inspection |
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