- 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 at 56 degrees held on counter of prep cooler. Discard. Potentially hazardous foods must be held at or below 41 degrees at all times. Correct immediately. Corrected at time of inspection by education and discarding cut lettuce. 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)
|
03/09/2015 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system exhaust air ducts
- Locations:
- ventilation system Baffle Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- HOODS AT PIZZA OVEN HAVE AN ACCUMULATION OF GREASE. CLEAN HOODS TO PREVENT FIRE AND CONTAMINATION BY GREASE.
- 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.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1) OBSERVED SEVERAL FLOOR TILES MISSING THROUGHOUT FACILITY, BY FREEZER, HAND SINK, AND PREP COOLER. 2) WALK-IN CONDENSER UNIT IS LEAKING NEAR FOOD INTO A BUCKET. FOOD IS COVERED AND PROTECTED FROM LEAKAGE. 3) WATER MARKS ARE PRESENT ON WALLS AND PIZZA OVEN. EMPLOYEE STATED THAT CEILING LEAKS BADLY WHEN IT RAINS, WHICH CAUSES THE MISSING FLOOR TILES. SHE STATED THAT CEILING LEAKS ONTO AND INSIDE OF PIZZA OVEN WHEN IT RAINS. SEE ACCOMPANYING PHOTOS OF LEAKS. REPAIR CEILING, CONDENSER UNIT, AND ANY AREAS OF LEAKAGE TO PREVENT DETERIORATION OF FACILITY, DESTRUCTION OF EQUIPMENT, AND DAMAGE TO THE FLOOR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
09/17/2014 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system exhaust air ducts
- Locations:
- ventilation system Baffle Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep MUCH cleaner the Pizza Oven baffle filters located within the ventilation hood canopy including ALL overhead support structures. These filters must be kept clean so that the system captures greases and dusts as originally designed. Much less oils and greases will accumulate behind the filters when they are maintained clean. Simply clean and clean often.
- 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.
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Locations:
- Dry storage area floor
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Replace all broken / missing floor tiles to any / all kitchen floor areas as necessary. All tiles must remain in place to promote ease of floor sweeping and mopping.
- 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.
|
03/07/2014 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system exhaust air ducts
- Locations:
- ventilation system Baffle Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep MUCH cleaner the baffle filters located within the ventilation hood canopy directly over the pizza oven, including ALL overhead support structures. These filters must be kept clean so that the system captures greases and dusts as originally designed. Much less oils and greases will accumulate behind the filters when they are maintained clean. Simply clean and clean often.
- 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.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- kitchen ceiling tiles
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Replace the mis-aligned ceiling tile to the overhead area adjacent to the pizza oven. Simply keep all ceiling tiles properly in-place to provide a smooth and easily cleanable overhead surface.
- 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.
|
08/09/2013 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system exhaust air ducts
- Locations:
- pizza oven Vent hood(s) and Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep MUCH cleaner the baffle filters located within the ventilation hood canopy over pizza oven, including ALL overhead support structures. These filters must be kept clean so that the system captures greases and dusts as originally designed. Much less oils and greases will accumulate behind the filters when they are maintained clean. Simply clean and clean often.
- 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
- Locations:
- Dish washing Area Overhead
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- Replace any/all burnt out light bulbs to overhead areas adjacent to the three compartment sink. Simply replace burnt out bulbs as often as necessary to keep work areas fully illuminated.
- 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)
- Locations:
- kitchen cooling fan
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the personal cooling fan located overhead behind the front service line. Simply keep the entire fan including the front & rear blade guards MUCH, MUCH cleaner with more frequent washings. Do this cleaning project out of doors so that residual air borne dusts & greases remain outside the establishment.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
02/15/2013 | Routine |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Locations:
- Chemical spray bottle(s)
- Problems:
- Applied in manor that contaminates food-contact surfaces
- Corrections:
- Apply in manner that prevents contamination.
- Comment:
- CHLORINE SANITIZER EXCEEDS 50-100 PPM INSIDE CHEMICAL SPRAY BOTTLES., CHEMICAL SANITIZING SOLUTION DILUTED TO PROVIDE THE PROPER CONCENTRATION.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- storage rack(s) above the mixer
- Problems:
- Soiled
- Corrections:
- 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.
|
08/07/2012 | Routine |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Locations:
- Chemical spray bottle(s)
- Problems:
- Applied in manor that contaminates food-contact surfaces
- Corrections:
- Apply in manner that prevents contamination.
- Comment:
- CHLORINE CONCENTRATION EXCEEDS 50-100PPM INSIDE CHEMICAL SPRAY BOTTLE. , CHEMICAL SANITIZING SOLUTION DILUTED TO PROVIDE THE PROPER CONCENTRATION.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Locations:
- Facility
- 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)
|
02/21/2012 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- pizza oven filter(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- 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.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Locations:
- Facility
- 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)
- Wiping Cloths, Use Limitation
- Comment:
- CHLORINE SANITIZING SOLUTION INSIDE CHEMICAL SPRAY BOTTLES EXCEEDS 50-100PPM.
- 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
|
08/12/2011 | Routine Inspection |
- Critical:
- Comment:
- AT ABOUT 3:50 P.M., SHAVED STEAK AND SLICED TOMATOES IN THE TOP OF THE PIZZA PREP COOLER, WERE FOUND AT 38 AND 35 DEGREES F. IN THE BOTTOM PORTION THIS COOLER, SLICED TURKEY AND FETA CHEESE WERE FOUND AT 41 DEGREES F EACH. THE VIOLATION IS NOW CONSIDERED 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)
- Critical:
- Comment:
- AT THE TIME OF INSPECTION, THE OPERATOR HAD INSTALLED A NEW HOT WATER TANK WITH THE FOLLOWING SPECIFICATIONS: NAME: BRADFORD - WHITE
- General violation description:
- 5-205.15 - 76,000 BTU/HR
- Critical:
- Comment:
- AT ABOUT 3:50 P.M., SHAVED STEAK AND SLICED TOMATOES IN THE TOP OF THE PIZZA PREP COOLER, WERE FOUND AT 38 AND 35 DEGREES F. IN THE BOTTOM PORTION THIS COOLER, SLICED TURKEY AND FETA CHEESE WERE FOUND AT 41 DEGREES F EACH. THE VIOLATION IS NOW CONSIDERED 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)
- Critical:
- Comment:
- AT THE TIME OF INSPECTION, THE OPERATOR HAD INSTALLED A NEW HOT WATER TANK WITH THE FOLLOWING SPECIFICATIONS: NAME: BRADFORD - WHITE
- General violation description:
- 5-205.15 - 76,000 BTU/HR
- Critical: Hot and cold holding
- Comment:
- AT ABOUT 3:50 P.M., SHAVED STEAK AND SLICED TOMATOES IN THE TOP OF THE PIZZA PREP COOLER, WERE FOUND AT 38 AND 35 DEGREES F. IN THE BOTTOM PORTION THIS COOLER, SLICED TURKEY AND FETA CHEESE WERE FOUND AT 41 DEGREES F EACH. THE VIOLATION IS NOW CONSIDERED 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)
- Critical: System Maintained in Good Repa
- Comment:
- AT THE TIME OF INSPECTION, THE OPERATOR HAD INSTALLED A NEW HOT WATER TANK WITH THE FOLLOWING SPECIFICATIONS: NAME: BRADFORD - WHITE
- General violation description:
- 5-205.15 - 76,000 BTU/HR
|
08/26/2010 | Follow-up |
- Critical:
- Comment:
- AT ABOUT 3:25 P.M., SAUSAGE IN THE TOP OF THE PIZZA PREP COOLER, (BY THE OVEN) WAS FOUND AT 49 DEGREES F. IN THE BOTTOM PORTION THE PREP COOLER NEXT TO THE ONE ABOVE, FETA CHEESE AND TURKEY SLICES WERE FOUND AT 46 AND 44 DEGREES F. THE OPERATOR STATES THESE FOODS ARE PULLED FROM THE WALK IN COOLER, AND MAY HAVE BEEN IN THE PREP COOLER OVERNIGHT. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: THE SAUSAGE TOPPINGS WERE FOUND ABOVE THE CONTAINER FROST LINE. ENSURE THAT ALL FOODS ARE KEPT WELL BELOW THE CONTAINER FROST LINE. CONSIDER READJUSTING THE THERMOSTAT SETTING ON THIS COOLER TO A LOWER TEMPERATURE. THE OPERATOR WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS, THEY MUST BELOW DISCARDED. ENSURE THAT,
- 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:
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A LARGE AMOUNT OF WATER WAS OBSERVED FLOWING DOWN THE SIDES OF THE HOT WATER TANK AND ONTO THE FLOOR. THE WATER APPEARED TO BE LEAKING FROM THE TOP OF THE TANK NEAR THE FLUE VENT. HOT WATER DID NOT APPEAR TO BE AVAILABLE AT THE HAND SINKS AND 3 COMPARTMENT SINK FIXTURES. THE TEMPERATURES MEASURED AT THESE FIXTURES WAS APPROXIMATELY 76 DEGREES F. REPAIR/REPLACE THE WATER TANK AND ENSURE THAT IT WILL FUNCTION PROPERLY WITHOUT LEAKING . ENSURE FURTHER THAT HOT WATER IS RESTORED TO ALL FIXTURES AT A TEMPERATURE OF AT LEAST 100 DEGREES F. THIS IS A CRITICAL VIOLATION. PER THE DIRECTION OF THE EAST DISTRICT MANAGER, A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 48 HOURS TO ENSURE THAT THE TANK HAS BEEN REPAIRED OR REPLACED AND THAT HOT WATER HAS BEEN RESTORED TO THE FIXTURES. COMMENTS: IF REPLACING THE TANK, ENSURE THAT IT IS A LIKE FOR LIKE REPLACEMENT
- General violation description:
- 5-205.15 - IN THAT IS SHOULD BE REPLACED WITH ONE HAVING THE SAME BTU/HR AND CAPACITY RATINGS. ,
- Critical:
- Comment:
- AT ABOUT 3:25 P.M., SAUSAGE IN THE TOP OF THE PIZZA PREP COOLER, (BY THE OVEN) WAS FOUND AT 49 DEGREES F. IN THE BOTTOM PORTION THE PREP COOLER NEXT TO THE ONE ABOVE, FETA CHEESE AND TURKEY SLICES WERE FOUND AT 46 AND 44 DEGREES F. THE OPERATOR STATES THESE FOODS ARE PULLED FROM THE WALK IN COOLER, AND MAY HAVE BEEN IN THE PREP COOLER OVERNIGHT. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: THE SAUSAGE TOPPINGS WERE FOUND ABOVE THE CONTAINER FROST LINE. ENSURE THAT ALL FOODS ARE KEPT WELL BELOW THE CONTAINER FROST LINE. CONSIDER READJUSTING THE THERMOSTAT SETTING ON THIS COOLER TO A LOWER TEMPERATURE. THE OPERATOR WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS, THEY MUST BELOW DISCARDED. ENSURE THAT,
- 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:
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A LARGE AMOUNT OF WATER WAS OBSERVED FLOWING DOWN THE SIDES OF THE HOT WATER TANK AND ONTO THE FLOOR. THE WATER APPEARED TO BE LEAKING FROM THE TOP OF THE TANK NEAR THE FLUE VENT. HOT WATER DID NOT APPEAR TO BE AVAILABLE AT THE HAND SINKS AND 3 COMPARTMENT SINK FIXTURES. THE TEMPERATURES MEASURED AT THESE FIXTURES WAS APPROXIMATELY 76 DEGREES F. REPAIR/REPLACE THE WATER TANK AND ENSURE THAT IT WILL FUNCTION PROPERLY WITHOUT LEAKING . ENSURE FURTHER THAT HOT WATER IS RESTORED TO ALL FIXTURES AT A TEMPERATURE OF AT LEAST 100 DEGREES F. THIS IS A CRITICAL VIOLATION. PER THE DIRECTION OF THE EAST DISTRICT MANAGER, A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 48 HOURS TO ENSURE THAT THE TANK HAS BEEN REPAIRED OR REPLACED AND THAT HOT WATER HAS BEEN RESTORED TO THE FIXTURES. COMMENTS: IF REPLACING THE TANK, ENSURE THAT IT IS A LIKE FOR LIKE REPLACEMENT
- General violation description:
- 5-205.15 - IN THAT IS SHOULD BE REPLACED WITH ONE HAVING THE SAME BTU/HR AND CAPACITY RATINGS. ,
- Critical: Hot and cold holding
- Comment:
- AT ABOUT 3:25 P.M., SAUSAGE IN THE TOP OF THE PIZZA PREP COOLER, (BY THE OVEN) WAS FOUND AT 49 DEGREES F. IN THE BOTTOM PORTION THE PREP COOLER NEXT TO THE ONE ABOVE, FETA CHEESE AND TURKEY SLICES WERE FOUND AT 46 AND 44 DEGREES F. THE OPERATOR STATES THESE FOODS ARE PULLED FROM THE WALK IN COOLER, AND MAY HAVE BEEN IN THE PREP COOLER OVERNIGHT. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: THE SAUSAGE TOPPINGS WERE FOUND ABOVE THE CONTAINER FROST LINE. ENSURE THAT ALL FOODS ARE KEPT WELL BELOW THE CONTAINER FROST LINE. CONSIDER READJUSTING THE THERMOSTAT SETTING ON THIS COOLER TO A LOWER TEMPERATURE. THE OPERATOR WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS, THEY MUST BELOW DISCARDED. ENSURE THAT,
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A LARGE AMOUNT OF WATER WAS OBSERVED FLOWING DOWN THE SIDES OF THE HOT WATER TANK AND ONTO THE FLOOR. THE WATER APPEARED TO BE LEAKING FROM THE TOP OF THE TANK NEAR THE FLUE VENT. HOT WATER DID NOT APPEAR TO BE AVAILABLE AT THE HAND SINKS AND 3 COMPARTMENT SINK FIXTURES. THE TEMPERATURES MEASURED AT THESE FIXTURES WAS APPROXIMATELY 76 DEGREES F. REPAIR/REPLACE THE WATER TANK AND ENSURE THAT IT WILL FUNCTION PROPERLY WITHOUT LEAKING . ENSURE FURTHER THAT HOT WATER IS RESTORED TO ALL FIXTURES AT A TEMPERATURE OF AT LEAST 100 DEGREES F. THIS IS A CRITICAL VIOLATION. PER THE DIRECTION OF THE EAST DISTRICT MANAGER, A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 48 HOURS TO ENSURE THAT THE TANK HAS BEEN REPAIRED OR REPLACED AND THAT HOT WATER HAS BEEN RESTORED TO THE FIXTURES. COMMENTS: IF REPLACING THE TANK, ENSURE THAT IT IS A LIKE FOR LIKE REPLACEMENT
- General violation description:
- 5-205.15 - IN THAT IS SHOULD BE REPLACED WITH ONE HAVING THE SAME BTU/HR AND CAPACITY RATINGS. ,
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored Under other source of contamination
- Corrections:
- Remove and store in protected area.
- Comment:
- AT LEAST 15 METAL PANS WERE FOUND STORED INSIDE OF THE MOP SINK. THE OPERATOR STATES THESE PANS ARE NOT IN USE BY THIS LOCATION AND THEY ARE BEING SHIPPED TO A DIFFERENT STORE WHERE THEY MAY BE USED. THE OPERATOR STATES THAT BEFORE BEING PUT BACK IN USE, THE PANS WILL BE WASHED AND SANITIZED. EVEN IF THE PANS ARE NOT IN USE AT THIS STORE, TO AVOID CONTAMINATION UTENSILS SHOULD NOT BE HELD IN A MOP SINK OR SIMILAR AREAS. RELOCATE THEM TO A DIFFERENT STORAGE LOCATION AND ENSURE THAT THEY HAVE BEEN THOROUGHLY WASHED, RINSED, AND SANITIZED. COMPLIANCE WITH THIS SECTION OF THE CODE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored Under other source of contamination
- Corrections:
- Remove and store in protected area.
- Comment:
- AT LEAST 15 METAL PANS WERE FOUND STORED INSIDE OF THE MOP SINK. THE OPERATOR STATES THESE PANS ARE NOT IN USE BY THIS LOCATION AND THEY ARE BEING SHIPPED TO A DIFFERENT STORE WHERE THEY MAY BE USED. THE OPERATOR STATES THAT BEFORE BEING PUT BACK IN USE, THE PANS WILL BE WASHED AND SANITIZED. EVEN IF THE PANS ARE NOT IN USE AT THIS STORE, TO AVOID CONTAMINATION UTENSILS SHOULD NOT BE HELD IN A MOP SINK OR SIMILAR AREAS. RELOCATE THEM TO A DIFFERENT STORAGE LOCATION AND ENSURE THAT THEY HAVE BEEN THOROUGHLY WASHED, RINSED, AND SANITIZED. COMPLIANCE WITH THIS SECTION OF THE CODE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
- Prohibitions
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored Under other source of contamination
- Corrections:
- Remove and store in protected area.
- Comment:
- AT LEAST 15 METAL PANS WERE FOUND STORED INSIDE OF THE MOP SINK. THE OPERATOR STATES THESE PANS ARE NOT IN USE BY THIS LOCATION AND THEY ARE BEING SHIPPED TO A DIFFERENT STORE WHERE THEY MAY BE USED. THE OPERATOR STATES THAT BEFORE BEING PUT BACK IN USE, THE PANS WILL BE WASHED AND SANITIZED. EVEN IF THE PANS ARE NOT IN USE AT THIS STORE, TO AVOID CONTAMINATION UTENSILS SHOULD NOT BE HELD IN A MOP SINK OR SIMILAR AREAS. RELOCATE THEM TO A DIFFERENT STORAGE LOCATION AND ENSURE THAT THEY HAVE BEEN THOROUGHLY WASHED, RINSED, AND SANITIZED. COMPLIANCE WITH THIS SECTION OF THE CODE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
|
08/24/2010 | Routine Inspection |
| No violation noted during this evaluation. | 08/21/2009 | Routine Inspection |
| No violation noted during this evaluation. | 03/10/2009 | Routine Inspection |
| No violation noted during this evaluation. | 09/19/2008 | Routine Inspection |
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