- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HAND WASHING SIGNS POSTED AT THE 2 HAND WASH SINKS IN THE KITCHEN. POST.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- LACK OF HOT WATER NOTED AT THE HAND WASH SINK IN THE RESTROOM. PROVIDE HOT WATER AT THE RESTROOM HAND WASH SINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/10/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- walk-in cooler(s) floor
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Residue on floor of walk-in cooler. 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- walk-in cooler(s) door(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Walk-in-cooler door closer malfunctioning. Rubber ball on top of closer will not stay in closer, causing door to stay open. Repair/replace.
- 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.
- Sponges, Use Limitation
- Items:
- Sponges
- Locations:
- 3-compartment sink(s)
- Problems:
- Used
- Corrections:
- Discontinue use.
- Comment:
- Sponges used in establishment. Remove all sponges from premises.
- General violation description:
- 4-101.16 - Sponges may not be used in contact with cleaned and SANITIZED or in-use FOOD-CONTACT SURFACES.
|
01/28/2013 | Routine Inspection |
- Critical: Demonstration of Knowledge
- Comment:
- EMPLOYEE HEALTH POLICY IS IN PLACE. PIC WAS ABLE TO SHOW ME TH BIG 5 POSTER AND KNEW NOT TO WORK WHEN ILL. VIOLATION CORRECTED.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
|
03/09/2012 | Follow-up |
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- PROVIDE AN EMPLOYEE HEALTH POLICY, TRAINING EMPLOYEES OF WHEN NOT TO WORK WHEN ILL, RESTRICTIONS, ETC. THE EMPLOYEES MUST BE AWARE OF THE BIG 5 AND THE POLICY ITSELF. REVISIT IN 10 DAYS TO VERIFY EDUCATION ON THIS MATTER (SHIGELLA, SALMONELLA TYPHI, ECOLI 0157:H7, HEP A AND NOROVIRUS) EMPLOYEES MUST ALSO KNOW TO STAY HOME FRO AT LEAST 24 HOURS AFTER SYMPTOMS STOP OF VOMITING AND DIARRHEA),
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Ventilation Hoods, Drip preven
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- REPLACE FILTERS THAT ARE MISSING FROM PIZZA OVEN BY NEXT INSPECTION. OVEN HAS NO FILTERS TODAY. RECHECK IN 6 MONTHS.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
02/01/2012 | Routine Inspection |
| No violation noted during this evaluation. | 01/06/2011 | Routine Inspection |
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