- Critical: Controlling Pests
- Comment:
- Corrected Observed pest control devices are no longer open and pest control company is working to control the issue.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected Observed ham and sliced tomatoes at 41F.
- 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)
|
05/13/2015 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) insects
- Problems:
- Present in facility With over loaded/loaded trapping devices
- Corrections:
- Keep trapping devices clean and free of dead pests.
- Comment:
- The premises must be maintained free of insects. Observed open bait stations in the kitchen and basement areas of the establishment with many insects trapped. Routinely inspect premises for insects and use other methods or trapping devices, such as a covered bait station, not open ones. ,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Food contact surfaces of equipment must be cleaned to sight and touch. Observed pop dispenser nozzles had an accumulation of debris. Corrected at inspection the nozzles were disassembled, cleaned and sanitized.
- 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
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Food must be protected from cross contamintion by storing raw animal foods below and/or away from ready to eat food. Observed in the 2-door cooler eggs being stored above a tray of onions, peppers, ham pieces. Corrected at time of inspection the eggs were moved to a lower shelf away from the ready to eat food.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous food meant to be held cold must be maintained at a temperature of 41F or below to prevent the rapid growth of bacteria. Observed in the prep cooler a small pan of ham at 63F. Everything else in the refrigerator was at a temperature of 41F or below. The owner and the cook both stated that the ham was sitting out for a period of time during the lunch hour. When potentially hazardous food is held out of temperature either use time as a control and discard after use, or maintain the temperature at 41F. Will provide a Risk Control Plan for this violation since cold holding has been an issue in the past. ,
- 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)
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A restroom used by female employees must be provided with a covered waste receptacle for feminine products. Observed in the female employee restroom no covered waste receptacle. Corrected at inspection, a covered bin was provided.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
04/21/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection in prep cooler on cook line cut tomato, cut lettuce, meat loaf all holding at 41 F or below. 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)
|
10/24/2014 | 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 at time of inspection in prep cooler on cook line cut tomato's 50 F, chicken 47 F, veal 47 F. All ready to eat potentially hazardous cold food must be held at 41 F or below. Food had been in prep cooler for less then 4 hours and was moved to freezer for rapid cooling. If food dose not reach 41 F or below within 2 hours discard. Correct by holding ready to eat potentially hazardous cold food at 41 F or below. A follow up will occur in about 10 days. This is a repeat violation fill out risk control plan and submit. If violation is not corrected at follow up an office consultation with associated fee may occur.,
- 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)
- 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 at time of inspection carrots stored on the floor of the walk in cooler, also potatoes stored on the floor in dry storage area. Corrected at time of inspection food was moved to shelves in off the ground. Corrected.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection mold growing on the ceiling of the ice machine. Corrected at time of inspection ice machine was cleaned. Corrected.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Used for multiple purposes
- Corrections:
- Gloves shall only be used for one purpose and then disposed.
- Comment:
- Observed at time of inspection wet sanitizer cloths stored on counter tops. Sanitizer cloths should be stored dry or submerged in sanitizer solution to prevent the build up of pathogens. Corrected at time of inspection sanitizer cloths were removed for cleaning. 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
|
10/16/2014 | Routine |
- Critical: Food Temperature Measuring Dev
- Comment:
- Observed stab thermometer provided. Corrected.
- 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)
- Critical: Handwashing Cleanser, Availabi
- Comment:
- Observed soap provided at kitchen hand sink. 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)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection in reach in cooler lasagna, lettuce, lunch meat at 41 F. 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)
|
05/21/2014 | Routine |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no stab thermometer in the facility. Food establishments need a thermometer in order to check the temperature of food to ensure safety. Correct immediately by providing a thermometer. A follow up will occur in about 10 days.
- 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)
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap provided at hand wash sink in kitchen. Soap needs to be provided at hand wash sinks so employees can properly wash hands. Correct by providing immediately a follow up will occur in about 10 days.
- 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)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection in reach in cooler food made yesterday soup at 45 F, pilof 47 F, Garvey 47 F, Chicken stock 47, lasagna 45 F, Corn Beef hash 44 F Cole Slaw 44 F. All potentially hazardous cold held food should be at 41 F or below. Discarded at time of inspection. Correct immediately by holding food at 41 F or bellow. A follow up will occur in about 10 days.
- 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)
- 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 at time of inspection food stored on the floor of walk in cooler corrected at time of inspection food was moved 6in off the ground. Corrected.
- 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
|
04/25/2014 | Routine |
| No violation noted during this evaluation. | 12/17/2013 | Follow-up |
| No violation noted during this evaluation. | 11/04/2013 | Follow-up |
| No violation noted during this evaluation. | 10/30/2013 | Follow-up |
| No violation noted during this evaluation. | 09/11/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- 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
|
08/20/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- HAM SLICES AT 48F ....MAINTAIN ALL POTENTYIALLY HAZARDOUS FOODS AT 41F OR BELOW,
- 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)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATEED...... NO DATES ON HAM CHUNKS AND LUNCH MEATS,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
02/08/2013 | Routine |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ALL POTENTIALLY HAZARDOUS FOODS STORED IN THE TRUE 2-DOOR GLASS FRONT COOLER OBSERVED AT 48-52 DEGREES F. AMBIENT AIR TEMPERATURE IN THE COOLER OBSERVED AT 55F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD ITEMS THAT HAVE BEEN ABOVE 41F FOR MORE THAN 4 HOURS. MOVE REMAINING ITEMS TO ANOTHER COOLER THAT IS HOLDING PROPER TEMPERATURE. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE SAUCES, CHICKEN BROTH, AND GRAVY THAT WERE STORED IN THE COOLER OVERNIGHT. THE FOOD ITEMS THAT WERE PREPARED TODAY WERE MOVED TO THE BEVERAGE AIR 2-DOOR COOLER THAT IS HOLDING FOOD AT 41 OR BELOW.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- AMBIENT AIR TEMPERATURE IN THE TRUE 2-DOOR GLASS FRONT COOLER OBSERVED AT 55F. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41F OR BELOW. AN AIR TEMPERATURE OF 38F IS RECOMMENDED TO COMPENSATE FOR BUSY PERIODS WHEN THE COOLER IS FREQUENTLY OPENED. REPAIR OR ADJUST COOLER TO HOLD PROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THE IS COOLER UNTIL IT IS HOLDING PROPER TEMPERATURE.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink kitchen
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SOAP AT THE KITCHEN HAND WASH SINK.
- 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)
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Grill line Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- FOOD DEBRIS OBSERVED IN THE KITCHEN HAND WASH SINK. HAND WASH SINKS SHALL BE USED FOR HAND WASHING AND NO OTHER PURPOSE. DISCONTINUE USING THE HAND WASH SINK FOR DUMPING AND CLEANING.
- 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 in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- Comment:
- 1. OBSERVED SEVERAL WET WIPING CLOTHS STORED ON COUNTERS IN THE KITCHEN AND SERVER AREA BETWEEN USES. 2. 0 PPM CHLORINE DETECTED IN THE WIPING CLOTH SANITIZER BUCKET IN THE KITCHEN. ALL WET WIPING CLOTHS MUST BE STORED SUBMERGED IN SANITIZER SOLUTION AT 50-100 PPM CHLORINE BETWEEN EACH USE TO PREVENT THE GROWTH OF BACTERIA ON THE CLOTHS. STORE WIPING CLOTHS IN SANITIZER. ADD CHLORINE TO THE WIPING CLOTH BUCKET TO PROVIDE 50-100PPM CHLORINE.
- 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
|
08/23/2012 | Routine |
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Locations:
- floor Kitchen Area
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- CRACKED AND CHIPPED FLOOR TILES IN KITCHEN MUST BE REPAIRED OR REPLACED SO THAT FLOOR CAN BE EASILY CLEANED.
- 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) door(s)
- Locations:
- door(s) Back Door
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- 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
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in ladies restroom
- Locations:
- restroom(s) women's restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Grill line Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- HANDSINK USED TO CLEAN UNTENSILS. DIRTY UTENSILS STORED IN SINK. REMOVE UTENSILS, CLEAN AND USE AS DESIGNED.
- 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)
|
02/23/2012 | Routine Inspection |
- Critical: When to Wash
- Comment:
- OBSERVED WAIT STAFF WASHING HANDS AFTER REMOVIGN DIRTY DISHES FROM TABLES. VIOLATION CORRECTED.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
|
09/02/2011 | Follow-up |
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED WAITRESS TAKING DIRTY DISHES TO BUS TUB THEN GETTING GLASSES OF WATER FOR NEW TABLE. EMPLOYEES MUST WASH HANDS AFTER HANDLING DIRTY DISHES BEFORE DOING ANYTHING ELSE. TRAIN EMPLOYEES ON WHEN TO WASH HANDS. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 8-21-11 TO VERIFY COMPLIANCE.,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHTS IN KITCHEN DO NOT HAVE LIGHT SHIELDS. LIGHTS MUST BE SHIELDED. INSTALL LIGHT SHIELDS.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- REPLACE WORN FLOOR TILES WHEN POSSIBLE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
08/11/2011 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CHLORINE AT 100 PPM DURING RINSE CYCLE. VIOLATION CORRECTED.
- 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
|
02/22/2011 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CHLORINE CONCENTRATION DURING RINSE CYLE BELOW 50 PPM. CHLORINE MUST BE 50-100 PPM TO EFFECTIVELY SANITIZE. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 2-14-11 TO VERIFY COMPLIANCE.,
- 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
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO SOAP AT KITCHEN HAND SINK. PROVIDE SOAP FOR ALL HAND SINKS.
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL AT KITCHEN HAND SINK. PROVIDE PAPER TOWEL FOR ALL HAND SINKS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- REPLACE WORN FLOOR TILES WHEN POSSIBLE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
02/04/2011 | Routine Inspection |
- Kitchenware and Tableware
- Items:
- Utensil(s)
- Problems:
- Stored jumbled
- Corrections:
- Store with handles extended.
- Comment:
- PLASTIC FORKS, SPOONS, KNIVES STORED FACING DIFFERENT DIRECTIONS. STORE FACING SAME DIRECTION TO AVOID HANDLING FOOD CONTACT PORTION WITH HANDS.
- 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.
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
08/12/2010 | Routine Inspection |
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands Between raw and ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED COOK CRACK AND SEPARATE RAW EGGS, RINSE OFF GLOVES, THEN HANDLE READY-TO-EAT FOODS. GLOVES MUST BE CHANGED AND HANDS WASHED AFTER HANDLING RAW ANIMAL FOODS BEFORE HANDLING OTHER FOODS. CORRECTED AT TIME OF INSPECTION BY EXPLAINING TO COOK WHEN TO CHANGE GLOVES AND WASH HANDS.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Exterior Ice Prohibited Ingred
- Items:
- Ice
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- CARTON OF ORANGE JUICE IN ICE BIN OF POP MACHINE. FOOD CANNOT BE STORED IN ICE USED FOR DRINKS. STORE ORANGE JUICE IN COOLER.
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- SOME DAMAGED FLOOR TILES IN KITCHEN, ESPECIALLY ALONG COOKLINE. REPAIR/REPLACE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
02/10/2010 | Routine Inspection |
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