- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- walk in freezer(s) Dry Storage Area
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FOOD DEBRIS OBSERVED ON FLOOR BENEATH DUNNAGE RACKS INSIDE WALK-IN FREEZER IN DRY STORAGE AREA.
- 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.
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Locations:
- walk in freezer(s) Dry Storage Area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- SINGLE SERVICE ITEMS STORED ON FLOOR IN DRY STORAGE AREA.
- 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
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s) cafeteria
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- FOOD ITEMS STORED ON FLOOR IN CAFE WALK-IN FREEZER.
- 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
|
05/20/2015 | Routine |
- Critical: Gloves, Use Limitation
- Items:
- Single-use glove(s) rubber
- Problems:
- Used for multiple purposes
- Comment:
- Observed employee wearing rubber gloves when handling soiled utensils at dish machine area then using same gloves to touch clean utensils after they go through dish machine. Employee rinsed rubber gloves at spray hose before touching clean utensils. Gloves can not be rinsed or washed off. Do not use same gloves to touch soiled utensils before handling clean utensils. Correct immediately. Corrected at time of inspection by manager educating employee and employee handling clean utensils correctly. Corrected
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at restroom handsink Employee
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Observed no soap at hand sink in employee bathroom attached to kitchen. All hand washing sinks must have soap at all times. Correct immediately. Corrected at time of inspection by manager going out to store and getting soap for restroom. Corrected
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- 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:
- Observed food boxes stored on ground in both walk in freezers. Store all food boxes at least 6 inches off the ground at all times. Correct immediately
- 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
|
11/18/2014 | Routine |
- Equipment, Utensils, Linens, a
- 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:
- Observed single service boxes (cups etc) on ground in downstairs storage room. Single service items must be stored at least 6 inches off the ground at all times. Correct immediately
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed walk in freezer and walk in cooler doors not self closing. fix doors on these coolers so they are self closing. Observed large stainer torn and missing pieces. Discard. do not use damaged utensils. Equipment must be maintained. Correct immediately
- 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.
- Outside Receptacles
- Items:
- Waste receptacle(s) dumpster
- Problems:
- With doors,lids or covers Left open
- Corrections:
- Keep closed.
- Comment:
- Observed dumpster lids left open. Dumpster lids must be closed and tight fitting at all times. Close dumpster lids. Correct immediately
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
|
05/15/2014 | Routine |
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED 5 DENTED FOOD CANS ON THE SEAMS STORED WITH GOOD FOOD CANS IN TWO LOCATIONS. FOOD CANS MUST NOT BE DENTED ON THE SEAMS OR SWOLLEN. MONITOR FOOD CANS FOR DENTS AND STORE AWAY FROM GOOD CANS OR DISCARD. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY RELOCATING ALL DENTED CANS TO AREA AWAY FROM OTHER CANS. CORRECTED. REPEAT VIOLATION. FILL OUT RISK CONTROL PLAN.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Equipment, Utensils, Linens, a
- 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:
- OBSERVED SINGLE SERVICE CUPS AND TO GO CONTAINERS STORED ON GROUND IN DOWNSTAIRS STORAGE ROOM. SINGLE SERVICE ITEMS MUST BE STORED AT LEAST 6 INCHES OFF THE GROUND AT ALL TIMES. CORRECT IMMEDIATELY
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED CHIPPING SHELF UNDER PREP TABLE NEAR 2 DOOR COOLER IN KITCHEN. REPAIR OR REPLACE. OBSERVED 3 CHIPPING SPATULAS. DISCARDED. MONITOR UTENSILS FOR CHIPS. EQUIPMENT MUST BE MAINTAINED IN GOOD WORKING ORDER. CORRECT IMMEDIATELY
- 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.
|
11/20/2013 | Routine |
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED 4 LARGE DENTED PEA CANS THAT ARE DENTED ON THE SEAM. DISCARD. FOOD CANS CAN NOT BE DENTED ON THE SEAM. MONITOR FOOD CANS. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY DISCARDING FOOD CANS. CORRECTED
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED CUT LETTUCE IN SALAD BAR AT 60 DEGREES, CUT LETTUCE MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. MANAGER STATES THAT SALAD IS KEPT IN WALK IN COOLER AT 38 DEGREES THEN WASHED THEN PUT IN SALAD BAR. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES OR TIME MARK. CORRECT IMMEDIATELY CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY MANAGERS STATING THEY WILL NOT USE LEFT OVER SALAD ON SELF SERVICE LINE (FOOD SERVICE IS OVER FOR THE DAY) TOMORROW. MANAGER STATES THEY WILL MONITOR FOOD TEMPERATURE OF SALAD AND FIX SALAD SELF SERVICE LINE COOLER IF BROKEN. 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)
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED LEAK AT HOT WATER JUNCTURE AREA AT HAND SINK IN EMPLOYEE RESTROOM. FIX LEAK ON SINK. PLUMBING SYSTEM MUST BE MAINTAINED IN GOOD WORKING ORDER. CORRECT IMMEDIATELY
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO LID ON EMPLOYEES RESTROOM GARBAGE CAN. PROVIDE A LID FOR GARBAGE CAN IN EMPLOYEE RESTROOM OR PROVIDE A SANITARY NAPKIN BIN. CORRECT IMMEDIATELY
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
06/04/2013 | Routine |
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed peeling paint on walls and ceiling in kitchen. Physical facilities must be in good condition. Remove peeling paint and paint walls and ceiling to provide a smooth and easily cleanable surface.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
12/17/2012 | Routine |
| No violation noted during this evaluation. | 12/05/2011 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed heavy ice build-up on walls of milk cooler. Defrost the cooler to remove the ice and improve operation.
- 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed peeling paint on wall behind the dishmachine table. Remove loose paint and apply new paint in order to provide a smooth and easily cleanable surface on wall.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
11/09/2010 | Routine Inspection |
| No violation noted during this evaluation. | 11/18/2009 | Routine Inspection |
| No violation noted during this evaluation. | 11/20/2008 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- Chicken strips in the hot holding unit at the ala carte serving line are only at 114 degrees F. Potentially hazardous foods must be held above 140 degrees F. Chicken must be cooked to a minimum of 165 degrees F and then held above 140 degrees F in the hot holding unit. The chicken was cooked to 200 degrees F before being placed in hot holding unit according to the manager. Repair or replace the hot holding unit.
- 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)
- Condiments, Protection
- Comment:
- Catsup, taco sauce, and ranch dressing are in open containers at serving line. Install a sneeze guard over the containers to avoid contamination from consumers.
- General violation description:
- 3-306.12 - (A) Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected FOOD displays provided with the proper UTENSILS, original containers designed for dispensing, or individual PACKAGES or portions. (B) Condiments at a VENDING MACHINE LOCATION shall be in individual PACKAGES or provided in dispensers that are filled at an APPROVED location, such as the FOOD ESTABLISHMENT that provides FOOD to the VENDING MACHINE LOCATION, a FOOD PROCESSING PLANT that is regulated by the agency that has jurisdiction over the operation, or a properly equipped facility that is located on the site of the VENDING MACHINE LOCATION.
- Good Repair and Proper Adjustm
- Comment:
- The left side panel of the oven exhaust hood is bent and loose. Repair or replace the loose side panel.
- 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.
- Nonfood-contact surfaces
- Comment:
- The unused fryer is very greasy behind the panel doors. Clean to sight and touch.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/20/2007 | |
| No violation noted during this evaluation. | 02/27/2007 | |
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