- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- reach-in freezer(s) Fan
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REACH-IN FREEZER FAN CAUSING AN EXCESSIVE AMOUNT OF ICE TO ACCUMULATE INSIDE THE UPPER COOLER COMPARTMENT.
- 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.
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Locations:
- coffee station
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- PLASTIC SPOONS STORED WITH THE MOUTH PIECES EXPOSED AT COFFEE STATION - STORE WITH HANDLES EXTENDED ONLY.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in cooler
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ICE AND FOOD SPILL ACCUMULATED 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.
- Nonfood-Contact Surfaces
- Items:
- Wood
- Locations:
- Storage shelves
- Comment:
- THE WOODEN STORAGE SHELVES PAINT HAS WORN - SURFACES SHALL BE SMOOTH AND EASILY CLEANABLE - RE-PAINT SHELVING.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- 2-door cooler(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- 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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11/11/2014 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- prep table next to microwave oven
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- PREP TABLE SURFACE SOILED NEXT TO MICROWAVE OVEN.
- 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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11/18/2013 | Routine |
| No violation noted during this evaluation. | 11/13/2012 | Routine |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- 3-compartment sink(s)
- Corrections:
- Provide adequate air gap.
- Comment:
- THE DRAIN LINE FROM THE 3 COMPARTMENT SINK DID NOT HAVE AN AIR GAP. AIR GAP WAS PROVIDED TODAY
- 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: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- POISONOUS OR TOXIC CLEANING MATERIALS MUST BE STORED SO THEY CAN NOT CONTAMINATE FOOD, UTENSILS OR SINGLE USE ITEMS. SOAP AND CLEANERS WERE ON THE COUNTER NEXT TO THE SINK IN THE INDOOR CONCESSION STAND. MOVED THE CLEANERS AWAY FROM OR BELOW THE COUNTER AND FOOD CONTACT SURFACES. CORRECTED TODAY.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
|
11/21/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/27/2010 | Routine Inspection |
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- BOXES OF CHIPS STORED ON FLOOR. FOOD MUST BE STORED AT LEAST 6 INCHE ABOVE THE GROUND.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
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10/15/2009 | Routine Inspection |
- Critical: Restriction
- Items:
- Unnecessary toxic items
- Problems:
- Present in facility
- Corrections:
- Remove from facility/premises.
- Comment:
- OBSERVED CANS OF RAID WASP & HORNET KILLER IN CONCESSION STAND. CHEMICALS UNAPPROVED FOR RESTAURANT USE MAY NOT BE STORED/USED AROUND FOOD. CORRECTED AT TIME OF INSPECTION BY REMOVING RAID FROM THE CONCESSION STAND.
- General violation description:
- 7-202.11 - (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. S (B) (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from Single-service items
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- OBSERVED CLEANING CHEMICALS STORED NEXT TO SINGLE-SERVICE ITEMS AND FOOD. CHEMICALS MUST BE STORED AWAY FROM FOOD AND EQUIPMENT. CORRECTED AT TIME OF INSPECTION BY MOVING CHEMICALS TO ONE AREA.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
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10/16/2008 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- AN AIR GAP EXISTS BETWEEN THE DRAIN LINE AND THE FLOOR DRAIN. 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: Clean Sight/Touch-No Accum/Enc
- Comment:
- POP NOZZLES ADN CAPS HAVE BEEN CLEANED AND SANITIZED. VIOLATION 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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10/15/2007 | |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- DRAIN LINE OF RIGHT SINK OF 3-COMPARTMENT SINK DOES NOT HAVE AN AIR GAP WITH THE FLOOR DRAIN. AN AIR GAP OF AT LEAST ONE INCH MUST EXIST BETWEEN THE SINK DRAIN LINE AND THE FLOOR DRAIN. SHORTEN OR ELEVATE DRAIN LINE OF SINK TO PROVIDE AIR GAP. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 10-12-07 TO VERIFY 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- POP NOZZLES AND CAPS ARE SOILED. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. CLEAN AND SANITIZE POP NOZZLES AND CAPS AFTER EVERY USE. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 10-12-07 TO VERIFY COMPLIANCE.,
- 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
- Equip./Uten./Lin./Sing.-Ser/Us
- Items:
- Clean equipment/utensil(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- SERVING UTENSILS STORED IN CONTAINER UNDER COUNTER WITH SPONGES, CLOTHS, NEXT TO CHEMICALS. UTENSILS MUST BE PROTECTED FROM POSSIBLE SOURCES OF CONTAMINATION. STORE UTENSILS IN A COVERED CONTAINER OR DRAWER, AWAY FROM CHEMICALS AND CLEANING SUPPLIES.
- 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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10/05/2007 | |
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