- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Observed at time of inspection two spray bottles of cleaner not labeled. Corrected at time of inspection. Bottles were provided with a label. Corrected.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- Observed at time of inspection forks and spoons stored with mouth contact surface exposed. Utensils must be stored inverted to protect from contamination. Corrected at time of inspection utensils were removed and sent to the dishwasher for sanitizing. Corrected.
- General violation description:
- 4-903.11 - (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
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Observed at time of inspection flour, sugar, salt ext. not labeled. Dry storage food that has been removed from the original container must be labeled with common name of the product. Corrected at time of inspection names were provided. Corrected.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
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05/26/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection lettuce in prep cooler at 41 F or below. 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)
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12/15/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection chlorine sanitizing dishwasher providing about 200 ppm chlorine sanitizing solution. Chlorine sanitizing dishwasher should be providing 50-100 ppm chlorine sanitizer solution. Corrected at time of inspection eco lab adjusted machine. Chlorine is now provided at 50-100 ppm. 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection cut lettuce stored in prep cooler at 49 F. Lettuce had been in prep cooler for about 4 hours. Lettuce was voluntarily discarded. Lettuce was stored in both plastic bag it came in as well as plastic pan. storing the lettuce this way can insulate it and keep it warm. Store lettuce directly in the pans to cool faster. Also use metal pans if available to help conduct the cold air. Correct immediately by holding lettuce at 41 F or below. A follow up will occur in about 10 days,
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored soiled
- Corrections:
- Keep clean.
- Comment:
- Observed at time of inspection wet sanitizer cloths stored on cutting boards and soiled sanitizer cloth stored on top of oven. Corrected at time of inspection sanitizer cloths were removed for cleaning. Corrected.
- 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
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12/01/2014 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed ventilation above ovens covered in dust. Correct by cleaning at a frequency able to prevent the build up of dust. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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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06/06/2014 | Routine |
- Critical: Equipment Food-Contact Surface
- Comment:
- CORRECTED: MEAT SLICER CLEANED AND SANITIZED MORE FREQUENTLY.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
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12/20/2013 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- FOOD PARTICLES OBSERVED BEHIND MEAT SLICER BLADE......NOT USED SINCE THIS MORNING.......CLEAN AFTER USE WITHIN 4 HOURS,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
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12/05/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- NEW COOLER////ALL TEMPERATURES AT 41F OR BELOW
- 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: When to Wash
- Comment:
- EMPLOYEES TRAINED ON PROPER HANDWASHING
- 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
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07/25/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- 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: When to Wash
- 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
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06/25/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE WALK IN FREEZER FLOOR WAS THOROUGHLY CLEANED. VIOLATION HAD BEEN 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
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01/03/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE WALK IN FREEZER FLOOR IS SOILED. WASH, RINSE AND SANITIZE THE FLOOR.,
- 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
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12/10/2012 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The walk in freezer floor is soiled. Keep it clean.
- 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
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- Food debris has accumulated in the baking ovens. Keep them clean.
- 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.
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06/07/2012 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Comment:
- THE CUTTING BOARDS WERE RESURFACED AND THE VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
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12/20/2011 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board(s) ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- FIVE CUTTING BOARDS HAVE BECOME DEEPLYU SCRATCHED PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen ceiling
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- DUSTY CEILING VENT ABOVE HALLWAY BY OFFICE PLEASE CLEAN THOROUGHLY ON A ROUTINE BASIS
- 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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12/07/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- 1. THE TWO DOOR IN RAIL COOLER WAS AT 32F AND HAM WAS AT 36F. THE DIRECTION OF THE FAN BLOWING HOT AIR WAS CHANGED AND TEMPERATURE WAS LOWERED. VIOLATION HAD BEEN CORRECTED. 2. THE DISPLAY COOLER WAS AT 35F AND THE LEMON CREAM PIE WAS AT 37F. CURTAINS WERE USED TO COLD THE COLD AIR AND THE TEMPERATURE WAS LOWERED. VIOLATION HAD BEEN 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)
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06/15/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- THE TWO FOLLOWING COOLERS WERE NOT WORKING PROPERLY. DISCARD ALL THE POTENTIALLY HAZARDOUS FOOD THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 1. 2 DOOR IN RAIL COOLER WAS AT 44F AND THE CHEESE AND ROAST BEEF THAT ARE IN THE SANDWICH WERE AT 47.5 AND 48F RESPECTIVELY. DO NOT STORE ANY PHF IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER. 2. THE DISPLAY COOLER WAS AT 48F AND THE PEANUT BUTTER CREAM PIE (2 SAMPLES) ARE AT 48F AND 45F. ,
- 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE BAKING OVENS NON FOOD CONTACT SURFACES ARE SOILED WITH FOOD DEBRIS. KEEP THEM 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.
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06/07/2011 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- NO DIRECT CONNECTION EXISTS BETWEEN THE SANITIZE COMPARTMENT AND THE SEWAGE SYSTEM. THE WASH COMPARTMENT IS NOW CONNECTED TO THE GREASE TRAP, AND THE SANITIZE COMPARTMENT IS AIR-GAPPED. VIOLATION CORRECTED.
- 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.
- Critical: Hot and cold holding
- Comment:
- DISPLAY UNIT OBSERVED AT 160F AMBIENT TEMP. (NO QUICHE IN HOT HOLDING). TEMPERATURE LOGS INDICATED THAT QUICHES ARE HELD AT 135F OR ABOVE IN DISPLAY UNIT. 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)
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06/09/2010 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- OBSERVED A DIRECT CONNECTION BETWEEN THE SANITIZE COMPARTMENT OF THE 3-COMPARTMENT SINK, AND THE SEWAGE SYSTEM. THIS SINK IS DIRECTLY CONNECTED TO THE GREASE TRAP. THIS SINK SHOULD BE USED AS THE WASH COMPARTMENT. SINKS ARE MIS-LABELED, AND SANITIZER SOLUTION IS HOOKED UP TO WHAT SHOULD BE THE WASH SINK. DETERGENT IS HOOKED UP TO WHAT SHOULD BE THE SANITIZE SINK. PROPERLY LABEL THE SINKS IN THE OPPOSITE ORDER. BEGIN USING THE DIRECTLY CONNECTED SINK AS THE WASH COMPARTMENT, AND THE AIR-GAPPED SINK AS THE SANITIZE COMPARTMENT. THE RINSE SINK MAY STAY THE SAME. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 14 DAYS TO CONFIRM COMPLIANCE. ,
- 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.
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF) IN HOT HOLDING STORED BELOW 135F. -QUICHES IN HOT HOLDING DISPLAY UNIT ON COUNTER AT 115-120F. KEEP PHF AT 135F OR ABOVE. QUICHES WERE REHEATED TO 165F FOR 15 SECONDS AT TIME OF INSPECTION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. ,
- 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)
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05/26/2010 | Routine Inspection |
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