- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s) pots/pans
- Problems:
- Dried with a cloth towel
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- After cleaning and sanitizing equipment and utensils must be allowed to air dry and not dried with a cloth. Observed cloths used for pans and utensils to drain after they are sanitized. At time of inspection utensils and pans were placed back into the sanitizer sink and the cloths were removed and no longer used for draining.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Ceilings must be designed constructed and installed so they are smooth and easily cleanable. Observed parts of the ceiling in the kitchen peeling. Repair ceiling to create a smooth easily cleanable surface.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Outer Openings, Protected
- Items:
- Outer opening(s) holes or gaps along
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Outer openings of a food establishment must protect against the entry of pests and insects by closing holes or gaps. Observed one of the screens on the windows is damaged and has a hole that could allow for the entry of insects. Repair or replace the screen to prevent the entry of insects.
- 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
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04/20/2015 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dust on mesh filters in exhaust hood, dust on oven vents and dust on restroom ceiling vent. Ventilation must be kept clean. Clean as needed.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
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10/28/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed leaves on floor under the food prep sink and in the dry storage room. Facilities must be kept clean. 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.
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04/15/2014 | Routine |
| No violation noted during this evaluation. | 10/22/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed chef's salads in the Nor-Lake cooler at 48 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dusty fan covers and soiled drain line under the 3 compartment sink. Clean to sight and touch as needed.
- 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.
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10/10/2013 | Routine |
| No violation noted during this evaluation. | 10/24/2012 | Routine |
| No violation noted during this evaluation. | 04/24/2012 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- SPRAY NOZZLE SPRING REPLACED
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
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11/22/2011 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of
- Locations:
- overhead sprayer
- Problems:
- Less than
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- REPLACE THE SPRING METAL COIL TO PREVENT SPRAY NOZZLE FROM DROPPONG BELOW THE FLOOD PLANE OF THE SINK (GARBAGE DISPOSAL SINK). CURRENTLY OPERATOR IS MANUALLY PLACING ON HOOK. , ,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
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10/11/2011 | Routine Inspection |
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CEILING PAINT ABOVE 3-COMPARTMENT SINK AREA. REPAIR TO BE SMOOTH AND PREVENT ANY CONTAMINATION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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10/25/2010 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed chlorine concentration at the 3-compt. sink at 10ppm. Use test paper to determine concentration daily. Keep concentration between 50-100ppm for chlorine chemical sanitizing. Corrected at time of inspection by adjusting concentration and testing at 100ppm.
- 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
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10/21/2009 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed mashed potatoes in hot holding unit at 111F. Observed hot dogs in same unit at 123-125F. Keep potentially hazardous foods at 135F or above. The food had been cooked approximately 30 minutes prior. The foods were reheated in the oven to 165F for 15 seconds, and will be held at 135F or above. Corrected at time of inspection.
- 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)
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- Observed a concentration of >200ppm Chlorine in the 3-compartment sink. Keep concentration between 50-100ppm Cl2, and use a test paper kit to determine concentration.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
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10/28/2008 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Filter(s) not changed
- Corrections:
- Change filters.
- Comment:
- wash hood filters above oven/hot holding unit. They have become very dusty and greasy. Clean by next routine inspection.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Equip./Uten./Lin./Sing.-Ser/Us
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Styrofoam trays and boxes of various items are stored on the floor in kitchen and dry storage. Keep at least 6 inches off the floor.
- 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
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10/31/2007 | |
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