- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in cooler
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- POOLED LIQUID ON INTERIOR FLOOR OF REACH-IN COOLER.
- 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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07/17/2014 | Routine |
- Linens and Napkins, Use Limita
- Items:
- Linen(s) and napkin(s)
- Locations:
- reach-in cooler(s)
- Problems:
- In contact with food(s)
- Corrections:
- Remove.
- Comment:
- CLOTH TOWELS IN CONTACT WITH LETTUCE INSIDE THE REACH-IN COOLER.
- General violation description:
- 3-304.13 - LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- rear exit door
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- REAR KITCHEN DOOR PROPPED OPEN.
- 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
- Linens and Napkins, Use Limita
- Items:
- Linen(s) and napkin(s)
- Locations:
- reach-in cooler(s)
- Problems:
- In contact with food(s)
- Corrections:
- Remove.
- Comment:
- CLOTH TOWELS IN CONTACT WITH LETTUCE INSIDE THE REACH-IN COOLER.
- General violation description:
- 3-304.13 - LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- rear exit door
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- REAR KITCHEN DOOR PROPPED OPEN.
- 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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06/26/2013 | Routine |
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- OBSERVED RAW CHICKEN THAWING IN THE HAND WASH SINK UNDER COLD RUNNING WATER. A HAND WASH SINK SHALL BE USED FOR NO PURPOSE OTHER THAN HAND WASHING. HAND WASH SINKS MUST BE KEPT ACCESSIBLE FOR HAND WASHING AT ALL TIMES. TO PREVENT CONTAMINATION OF THE SINK, OF EMPLOYEES' HANDS, AND OF THE FOOD, DO NOT USE THE HAND WASH SINK FOR HAND WASHING. USE THE RINSE OR SANITIZE BASIN OF THE WARE WASHING SINK. KEEP THE HAND WASH SINK ACCESSIBLE FOR HAND WASHING AT ALL TIMES.
- 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)
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06/29/2012 | Routine Inspection |
| No violation noted during this evaluation. | 06/15/2011 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CHLORINE CONCENTRATION BELOW 50 PPM AT 3-COMPARTMENT SINK. CORRECTED AT TIME OF INSPECTION BY INSTRUCTING STAFF HOW TO MAKE SANITIZER WATER AT PROPER CONCENTRATION OF 50-100 PPM.
- 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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06/23/2010 | Routine Inspection |
| No violation noted during this evaluation. | 06/04/2009 | Routine Inspection |
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Locations:
- food prep area test strips
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO TEST STRIPS AVAILABLE. PROVIDE TEST STRIPS TO ENSURE PROPER CONCENTRATION OF SANITIZER.
- 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)
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- reach-in cooler(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- REACH-IN COOLER DOES NOT HAVE THERMOMETER. ALL COOLERS MUST HAVE A THERMOMETER TO MONITOR COOLER TEMPERATURES AND KEEP FOOD SAFE.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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06/11/2008 | Routine Inspection |
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- food prep area thermometer
- Problems:
- not available
- Corrections:
- Make available at all times.
- 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)
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Locations:
- food prep area test strips
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
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06/22/2007 | |
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