- Critical: Controlling Pests
- Comment:
- Corrected Pest control company has taken care of the fly issue in the potato peeling room.
- 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 Potatoes are held in prep cooler at 41F before being fried again.
- 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)
|
06/08/2015 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- The premesis must be maintained free of pests and insects. There are drain/fruit flies in the potato peeling machine in the room downstairs. Contact pest control company to specifically control the fly 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
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Potentially hazardous food meant to be held hot must be held above 135F. There was a pan of cooked potato fries being held on the counter at 99F (They are meant to be fried a second time). Either hold already cooked fries at 135F and above on the steam table or hold them at 41F or below under refrigeration. ,
- 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)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Ventilation system must be free of dust and debris. The vents downstairs have a build up of dust and debris. Keep ventilation clean.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment must be maintained in good condition. There is a build up of ice in the ice cream freezer. Defrost and keep in good condition.
- 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.
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than 10 foot candles
- Corrections:
- Provide as required
- Comment:
- Lighting intensity must be sufficient in areas where food preparation and storage take place. There are two lights burned out downstairs underneath the ventilation hood. Replace lightbulbs to have sufficient lighting.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Nonfood contact surfaces of equipment must be kept clean. Observed a lot of splash from soup on the lids and around the back steam table. Keep areas clean as necessary as possible to keep them clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Physical facilities must be maintained in good repair. Observed the stairs that lead downstairs are chipped and the banister is loose. Repair the stairs and banister.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
05/21/2015 | Routine |
| No violation noted during this evaluation. | 12/12/2014 | Follow-up |
| No violation noted during this evaluation. | 12/05/2014 | Follow-up |
- Critical: Capacity
- Items:
- Hot water supply
- Problems:
- Insufficient to meet demands
- Corrections:
- Provide sufficient supply if hot water such as a larger or additional hot water heater.
- Comment:
- Observed hot water temperatures of 72-76 degrees F in the two two restroom handsinks. Hot water must reach a minimum of 100 degrees F at the handsinks. Repair the hot water system to provide hot water in both restrooms.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the kitchen handsink in basement. Paper towels must be provided at each handsink. Provide paper towels.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed heavily soiled handsink in the basement restroom. Handsinks must be kept clean. Clean to sight and touch as needed.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed greasy baffle filters and fire suppression system in the exhaust hood above the cooking equipment. Ventilation equipment must be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed heavy ice build-up inside the ice cream freezer. Equipment must be maintained. Defrost the ice cream freezer to remove ice.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed missing light shield above the meat slicer in the basement kitchen. Lights must be shielded. Install a light shield.
- 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
|
11/24/2014 | Routine |
| No violation noted during this evaluation. | 06/10/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed drain flies in basement potato peeling room. Pests must be eliminated. Contact a licensed pest control operator.
- 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: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed cracked plastic panel inside the ice machine. Food contact equipment must be maintained. Replace with a new food-grade plastic or metal panel.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed greasy baffle filters above the char grill and ovens. Ventilation must be kept clean. Clean to sight and touch as needed.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Observed greasy floor under the cooking equipment. Facilities must be kept clean. Clean to sight and touch on a weekly basis.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed heavy ice build-up in the walk-in freezer. Defrost the freezer to remove the ice build-up.
- 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
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed sides of grills greasy, and walk-in cooler shelves moldy. Non-food contact equipment must be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed missing floor drain cover by the 2 compartment sink in basement. Facilities must be maintained in good repair. Install a floor drain cover.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
05/28/2014 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- OBSERVED AIR GAP PROVIDED BOTH UNDER THE ICE MACHINE AND BY THE HOT WATER HEATER. CORRECTED.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Handwashing Sink, Installation
- Comment:
- OBSERVED WATER IN CUSTOMER AND EMPLOYEE BATHROOM'S PROVIDING HOT WATER. CORRECTED.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED ALL POTENTIALLY HAZARDOUS FOOD WAS 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)
|
12/03/2013 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Less than
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- Observed drain line dropping into floor drain under the hot water heater and air gap under ice machine is flush with the floor. Correct by providing a sufficient air gap. ,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Locations:
- reach-in cooler
- Problems:
- Improperly In large container
- Corrections:
- Utilize long, shallow pans.
- Comment:
- Observed Rice dish in reach in cooler in kitchen between 53-67 F employee stated that the dish was placed there at 8:00 am and the temperature was taken at 10:00. The dish was in a thick pan approximately 4 or 5 in deep and was partially covered. When cooling use shallow pans and keep food uncovered until it reaches 41 F or below. Corrected at time of inspection rice dish was taken out and placed in shallow pans before being placed back in reach in.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility restroom
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed in the bathrooms in the basement and the customer restroom's upstairs no hot water coming out of the faucet. Faucet should be able to provided water at 100 F. Correct by providing hot water at sinks.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- reach-in cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed food in prep cooler at wait station at 41 or below underneath the cooler but above the cooler the home made ranch salad dressing was at 45. Correct by discarding any cold held food that has been out of temperature for more then four hours and hold potentially hazardous cold 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)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- Observed hand sink in basement had a scrub brush and pot scrubber inside of it. Hand sinks need to be kept free and clear for employee use. Corrected at time of inspection scrub brush and pot scrubber removed.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed accumulation of dust and soil residue on dumbwaiter, ramp attached to stare case, light shields, reach in cooler handles at front cook line and on the out side of the flour, sugar, and rice containers, icicles hanging from condenser in reach in freezer down stairs (approximately a foot long). Correct by doing a detail cleaning of the entire facility.
- 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.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- cooler(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed boxes on the floor in several coolers and freezers. Correct by keeping boxes stored at least 6in (15cm) Off 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
|
11/19/2013 | Routine |
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed missing cooverplate for the junction box behind the front counter handsink and a missing floor drain cover by the 2 compartment sink. Install a coverplate and a floor drain cover.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
05/17/2013 | Routine |
| No violation noted during this evaluation. | 01/03/2013 | Follow-up |
- Critical: Temperature Measuring Devices
- Comment:
- ALL COOLERS OBSERVED WITH COOLER THERMOMETERS
- 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)
|
11/29/2012 | Follow-up |
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE 2 COOLER UNITS WITH COOLER THERMOMETERS.,
- 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)
|
11/15/2012 | Routine |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- USE LIDDED CUP FOR DRINKS FOR EMPLOYEES.......NO LID ON EMPLOYEE DRINK ....CORRECTED AT VISIT BY REMOVING
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
|
05/17/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/30/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- 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: Ready-to-Eat Food, Date Markin
- 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.
- 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
- Miscellaneous Sources
- Items:
- Food
- Problems:
- Not protected
- Corrections:
- Store in protected manner.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
|
10/28/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Comment:
- RAW ANIMAL FOODS STORED PROPERLY
- 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
|
06/16/2011 | Follow-up |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- ,
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- 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
|
05/24/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- STORE RAW ANIMAL FOODS SEPARATE FROM OTHER RAW ANIMAL FOODS.......RAW FISH ON RAW CHICKEN ON BOTTOM SHELF AND RAW BURGERS ON 2ND SHELF OF REACH IN COOLER............STORE SEAFOOD ON 2ND SHELF OVER RAW CHICKEN AND RAW BURGER.........REMOVE COOKED RICE AND COOKED STUFFING ALSO ON 2ND SHELF IN REACH IN COOLER..........DISCONTINUE COOKED RICE AND COOKED STUFFING FROM STORAGE IN THIS COOLER SINCE THERE IS TOO MUCH RAW MEAT AND FISH IN THIS COOLER .......OPERATOR MAY REMOVE THE RAW ANIMAL FOODS ON THE 2ND SHELF TO ANOTHER COOLER THEN MORE COOKED FOODS COULD BE STORED IN THIS COOLER.,
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- REPAIR BACK DOOR SCREEN THAT HAS OPENINGS......KEEP OUTER OPENINGS SEALED TO PREVENT ENTRY OF INSECTS
- 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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04/24/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED PAN OF COOKED SAUSAGE LINKS AT COOKLINE BY WARMER, BUT NOT UNDERNEATH AND THE TEMP WAS 80F. OBSERVED BACK LINE OF SOUPS WITH TWO POTS OF BEEF BARLEY AT 127F-133F. POTENTIALLY HAZARDOUS FOODS HELD HOT MUST BE AT OR ABOVE 135F AT ALL TIMES. REHEAT ALL ITEMS UP TO 165F FOR 15 SECONDS AND ENSURE HELD HOT AT OR ABOVE 135F., CORRECTED. SAUSAGE LINKS PUT BACK ON GRILL TO REHEAT TO 165F. SOUPS PUT ON STOVE TO REHEAT TO 165F AND STEAM TABLE ADJUSTED TO HOLD AT PROPER TEMPERATURE.
- 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: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED 2 CANS OF APPLE SAUCE ON CAN RACK THAT WERE DENTED. EMPLOYEE STATED THEY WERE FROM EMPLOYEE DROPPING. DENTED CANS MUST BE DISCARDED AND NOT USED. DISCARD CANS., CORRECTED. CANS WERE DISCARDED.
- 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.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- DOWNSTAIRS WALK-IN COOLER - SHELVES ARE SOILED - CLEAN AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly
- Comment:
- OBSERVED 2-DOOR COOLER NEAR BACK OF KITCHEN WITH PAN OF COOKED SAUSAGE LINKS AT 49F AND TUB OF BLANCHED HOMEMADE FRIES AT 61F. BOTH THESE ITEMS MADE ABOUT 1 TO 2 HOURS AGO. DOWNSTAIRS WALK-IN COOLER HAD PAN OF COOKED RICE COVERED WITH FOIL AND AT 95F TO 116F. DO NOT USE A PREP COOLER FOR COOLING AND DIVIDE INTO SMALLER PORTIONS TO ALLOW PROPER COOLING.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
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11/03/2010 | Routine Inspection |
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