- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- DISCLOSURE STATEMENT "CAN BE COOKED TO ORDER" NOT PROVIDED ON MENUS AS REQUIRED IN OPTION 2 FOR MENU ADVISIORIES.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Locations:
- Ice machine(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- INTERIOR SPLASH GUARD INSIDE THE ICE MACHINE BEHIND THE UPPER DOOR IS VISIBLY SOILED.
- 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
- Floor Carpeting, Restrictions
- Items:
- Carpeting
- Locations:
- 3-compartment sink(s)
- Problems:
- Installed in Warewashing room(s)
- Corrections:
- Remove carpet and provide smooth, durable, non-absorbent, easily cleanable, light in color flooring.
- Comment:
- CARPETED FLOOR MAT AT 3-COMPARTMENT SINK - REMOVE - PROVIDE A SMOOTH, NONABSORBENT, EASILY CLEANABLE SURFACE - SMOOTH, RUBBER FLOOR MATS ONLY.
- General violation description:
- 6-201.14 - (A) A floor covering such as carpeting or similar material may not be installed as a floor covering in FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet room areas where handwashing lavatories, toilets, and urinals are located, REFUSE storage rooms, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods. (B) If carpeting is installed as a floor covering in areas other than those specified under # (A) of this section, it shall be: (1) Securely attached to the floor with a durable mastic, by using a stretch and tack method, or by another method
- Service Sink
- Items:
- Mop/utility sink(s)
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO MOP SINK TO DISPOSE OF MOP WATER AND CLEAN MOPS.
- General violation description:
- 5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
|
06/25/2015 | Routine |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no quaternary ammonium (QUAT) test strips for use on sanitizer at 3 compartment sink. Provide quat strips. Correct immediately. Corrected at time of inspection by manager draining 3rd compartment and refilling with chlorine. 100 ppm chlorine present. Manager has chlorine test strips and will use chlorine until quat strips are provided. 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)
|
12/09/2014 | Routine |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- Observed employee washing out bowl used to scramble eggs in hand sink. Manager states they do this a few times a day with same bowl. Utensils must be sanitized at least once every 4 hours. Do not use hand sink to wash items. Use the 3 compartment sink method in back room to sanitize utensils. Correct immediately. Corrected at time of inspection by education and by placing bowl at 3 compartment sink area to be washed, rinsed, and sanitized with 50 - 100ppm chlorine. Corrected
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes Dishwashing
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- Observed employee washing personal cup in hand sink and cook washing bowl in hand sink. Hand washing sinks must be used for hand washing only. Do not use hand washing sink for dish washing. Use 3 compartment sink to wash and sanitize items. Corrected at time of inspection by education. Hand sink now only used for hand washing. Corrected
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed 0 ppm chlorine in cook line rag bucket at 3 wet rags on cook line counter. Store in use wet rags in 50 - 100 ppm chlorine between use. Correct immediately. Corrected at time of inspection by education and by employees putting rags in 50 - 100 ppm chlorine in rag bucket. 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
|
06/11/2014 | Routine |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED EMPLOYEE HANDLING READY TO EAT FOODS SUCH AS TOAST, LETTUCE AND TOMATOES WITH BARE HANDS. EMPLOYEES MUST USE GLOVES, TONGS, OR DELI TISSUE WHEN HANDLING READY TO EAT FOODS. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY GLOVE USE. REPEAT VIOLATION. FILL OUT RISK CONTROL PLAN. IF VIOLATION OCCURS AT NEXT ROUTINE INSPECTION AN OFFICE CONSULTATION WILL BE SCHEDULED AND APPLICABLE CIVIL MONETARY PENALTIES ACCESSED.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
|
12/09/2013 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- OBSERVED * ON MENU NEXT TO EGGS AND HAMBURGERS. CORRECTED
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Preventing Contamination from
- Comment:
- OBSERVED GLOVES USED FOR READY TO EAT FOODS. CORRECTED
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- 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)
- Effectiveness
- Comment:
- HATS WORK WHEN PREPARING FOOD. CORRECTED
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
07/03/2013 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO DISCLOSURE OF MENUS FOR EGGS AND HAMBURGERS THAT ARE COOKED TO ORDER. PROVIDE * NEXT TO THESE ITEMS OR REWORD ADVISORY STATEMENT TO SAY "ASK YOUR SERVER ABOUT MENU ITEMS THAT ARE COOKED TO ORDER. CONSUMING RAW OR UNDER COOKED BEEF OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS" CORRECT IMMEDIATELY,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED HOT DOGS, HAMBURGER BUNS, AND PITA BREAD HANDLED WITH BARE HANDS. EMPLOYEES MUST USE GLOVES, TONGS, OR DELI TISSUE WHEN HANDLING READY TO EAT FOODS. CORRECT IMMEDIATELY,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO CHLORINE TEST STRIPS. PROVIDE AND USE CHLORINE TEST STRIPS TO MEASURE SANITIZER LEVEL OF RAG BUCKETS. 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)
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- OBSERVED NO HAT OR HAIR NET BY EMPLOYEE PREPARING FOOD. ALL EMPLOYEES PREPARING FOOD MUST WEAR A HAT OR HAIR NET. CORRECT IMMEDIATELY,
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
06/19/2013 | Routine |
| No violation noted during this evaluation. | 12/13/2012 | Routine |
| No violation noted during this evaluation. | 06/21/2012 | Routine |
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