- Critical: Backflow Prevention Device, Wh
- Comment:
- THE SOLENOID VALVE HAS NOW BEEN RE-PIPED TO BE UPSTREAM OF (BEFORE) THE EXISTING ATMOSPHERIC VACUUM BREAKER (AVB). VIOLATION CORRECTED.
- 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: Potentially Hazardous Food (Ti
- Comment:
- TODAY, IN THE PREP LINE COOLER: COOKED CHICKEN WAS 42 F AND SALAMI SLICES WERE 41 F. VIOLATION 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)
|
09/02/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Locations:
- at the 3-compartment sink
- Comment:
- THE WATERLINE TO THE GARBAGE DISPOSAL HAS AN ATMOSPHERIC VACUUM BREAKER (AVB) WITH A SOLENOID VALVE ON THE DOWNSTREAM (OUTLET) SIDE OF IT. RELOCATE THE SOLENOID VALVE TO BE UPSTREAM OF (BEFORE) THE EXISTING AVB SO THAT IT IS NOT UNDER CONSTANT PRESSURE. CHECK THE INTERNAL POPPET OF THE AVB
- General violation description:
- 5-203.14 - RELEASE IT IF IT IS FROZEN UP. CORRECT THIS IN 10 DAYS.,
- Critical: Potentially Hazardous Food (Ti
- Locations:
- at the prep table(s)
- Comment:
- IN THE PREP LINE REACH-IN COOLER, JUST TO THE WEST OF THE HAND WASH SINK, SALAMI AND COOKED SLICED CHICKEN WERE AT 44 F. TURN DOWN COOLER SO THAT ALL CONTENTS IN IT ARE 41 F OR COLDER. A REVISIT WILL BE MADE IN 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)
|
08/18/2014 | Routine |
| No violation noted during this evaluation. | 08/21/2013 | Routine |
| No violation noted during this evaluation. | 08/10/2012 | Routine |
- Critical: Backflow Prevention Device/Req
- Comment:
- OPEREATOR HAS REMOVED THE HOSE ANT THE HAZARD
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- ALL FOODS PROPERLY DATED
- 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
|
09/09/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Comment:
- DISCONNECT HOSE AT UTILITY SINK OR INSTALL AN ATMOSPHERIC VACUUM BREAKER BETWEEN HOSE AND SHUT OFF VALVE ON FAUCET AT UTILITY SINK.,
- 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: Eating, Drinking or Tobacco
- Comment:
- LIDDED CUPS WITH STRAWS OBSERVED .
- 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
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- NO DATE MARKING ON 3 PACKAGES OF SLICED SALAMI AND BAGGIED STEAK AT PREP COOLER.......PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS. SUBMIT RISK CONTROL PLAN,
- 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
- Critical: Responsibility of Person in Ch
- Comment:
- EMPLOYEES EDUCATED ON THE BIG 5 FOODBORNE ILLNESSES AND SYMPTOMS
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Working containers, Common Nam
- Comment:
- CHEMICAL BOTTLES LABELED AS REQUIRED.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
|
08/22/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- PROVIDE ATMOSPHERIC VACUUM BREAKER BETWEEN SHUT OFF VALVE AND BLACK HOSE (CONNECTED TO THE Y JOINT) TO PROTECT THE PUBLIC WATER SUPPLY FROM BACK SIPHONAGE OF CONTAMINATED WATER., ,
- 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: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- USE LIDDED CUPS WITH STRAWS FOR EMPLOYEES DRINKS OR LIDDED MUG WITH COVER AND HANDLE......NO OPEN CANS OR TWIST CAP POP BOTTLES AS OBSERVED.,
- 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
- 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.
- Comment:
- PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORED IN COOLERS.......NO DISCARD DATES OBSERVED ON SLICED TURKEY, SLICED SALAMI, AND BAGGIED STEAK., ,
- 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
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES ON THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS, ANDE THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS......EMPLOYEE WAS NOT AWARE OFTHE REQUIRED 24 HOURS OF WELLNESS WHEN ILL WITH SYMPTOMS OF DIARRHEA OR VOMITING. PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.........ALSO PROVIDED OPERATOR WITH FOOD EMPLOYEE FOODBORNE ILLNESS GUIDELINES TO GIVE A COPY TO EACH EMPLOYEE WHEN REVIEWING THE BIG 5 FOODBORNE ILLNESSES AND SYMPTOMS,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- PROVIDE LABELS ON BOTTLE OF CHEMICALS SUCH AS BLEACH WATER AND CLEANERS AS OBSERVED AT VISIT.,
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
|
07/27/2011 | Routine Inspection |
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE QAC TEST STRIPS TO MEASURE THE SANITIZER CONCENTRATION AT THE 3-COMPARTMENT SINK AND IN SANITIZER SPRAY BOTTLES.
- 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)
|
07/13/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s) shelving walk in cooler
- Locations:
- walk-in cooler(s) wire rack shelving
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- PAINT CHIPS OBSERVED FALLING FROM WIRE RACK SHELVES ONTO PACKAGED FOOD IN THE WALK-IN COOLER. CLEAN SHELVES AND RESURFACE.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
|
01/05/2010 | Routine Inspection |
| No violation noted during this evaluation. | 07/17/2009 | Routine Inspection |
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