- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- 1 door cooler
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Gasket on door of 1 door Victory cooler is cracked. 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.
- Mechanical
- Items:
- Mechanical ventilation hood stove
- Locations:
- electric range Ventilation hood canopy
- Problems:
- Inadequate
- Corrections:
- Provide adequate ventilation.
- Comment:
- Mechanical hood does not supply adequate ventilation. Unit hums. Repair.
- General violation description:
- 6-304.11 - If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.
|
05/18/2015 | Routine |
| No violation noted during this evaluation. | 11/17/2014 | Routine |
- Critical: Backflow Prevention Device, Wh
- Comment:
- corrected by installing an AVB on the mop sink faucet downstream of the shut-off valve.
- 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: Consumer Self-Service Operatio
- Comment:
- Corrected by providing larger tongs. The salad bar is not in use at time of inspection and so effectiveness of correction will be reviewed at fall routine inspection.
- General violation description:
- 3-306.13 - (A) Raw, unPACKAGED animal FOOD, such as beef, lamb, pork, POULTRY, and FISH may not be offered for CONSUMER self-service. This paragraph does not apply to CONSUMER self-service of READY-TO- EAT FOODS at buffets or salad bars that serve FOODS such as sushi or raw shellfish
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Food temps of 43-46f observed on shredded cheese, yogurt, boiled eggs, lunch meat observed. Corrected at follow up by moving phf to 36f cooler and calling for repair. Compliance to confirmed at fall inspection.
- 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)
|
06/04/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention backflow/backsiphonage device vacuum breaker
- Locations:
- mop sink faucet
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE IS A SHUT OFF VALVE WITH A HOSE ATTACHED, DOWNSTREAM OF THE BACK-FLOW PREVENTER ON THE MOP SINK. INSTALL A HOSE BIBB AVB ON THAT SPIGOT.,
- 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: Consumer Self-Service Operatio
- Items:
- Salad bar/ buffet, Utensil(s)
- Problems:
- Not provided
- Corrections:
- Provide personnel to monitor during service operations.
- Comment:
- OBSERVED TONG HANDLES IN THE FOOD AT THE SALAD BAR: OBSERVED HANDLES LAYING IN THE LETTUCE, CUT ORANGES, AND CELERY REPEATEDLY. PROVIDE UTENSILS AND CONTAINERS ADEQUATE TO PREVENT UTENSIL HANDLES FROM ENTERING FOOD OR MONITOR THE LINE AND REMOVE THE TONGS (WITH EMPLOYEE WEARING GLOVES) IMMEDIATELY AFTER ENTERING THE FOOD, TO PREVENT HAND CONTACT WITH THE FOOD. LARGE TONGS AND SMALLER CONTAINERS ARE RECOMMENDED, OR PLEASE PRE-PACKAGE THE FOOD, OR HAVE EMPLOYEES SERVE THE FOOD. IF STUDENTS REACH HANDS INTO THE FOOD, DISPOSE OF THAT FOOD.,
- General violation description:
- 3-306.13 - (A) Raw, unPACKAGED animal FOOD, such as beef, lamb, pork, POULTRY, and FISH may not be offered for CONSUMER self-service. This paragraph does not apply to CONSUMER self-service of READY-TO- EAT FOODS at buffets or salad bars that serve FOODS such as sushi or raw shellfish
- Critical: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Locations:
- 3-compartment sink(s) sanitize compartment
- Comment:
- QUATERNARY SANITIZER WAS AT NEAR 0 PPM. PROVIDE AT CONCENTRATION OF 150-400 PPM AS REQUIRED BY THE MANUFACTURER. CORRECTED BY PROVIDING 200 PPM AND RE-SANITIZING WARES. NOTE: WARES ARE BEING SANITIZED IN THE SINK DIRECTLY CONNECTED TO THE SEWAGE SYSTEM THROUGH THE GREASE TRAP, AND ARE WASHED IN THE SINK THAT DOES NOT HAVE A GREASE TRAP. THIS IS NOT A VIOLATION, HOWEVER IS RECOMMENDED TO WASH IN THE SINK CONNECTED TO THE GREASE TRAP TO PREVENT GREASE BUILD UP IN PIPES, AND RECOMMENDED TO SANITIZE IN THE AIR GAPPED SINK.
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED BOILED SHELLED EGGS, CUT LETTUCE (SALADS), MOZZARELLA AND STRING CHEESES MARKED KEEP REFRIGERATED AT 49-52F FOOD TEMPS IN THE 1 DOOR VICTORY COOLER. THE FOOD HAD BEEN IN THE COOLER OVERNIGHT AND WAS DISCARDED. HOLD AT OR BELOW 41F. IN ADDITION, PLEASE DEVELOP A POLICY TO DEAL WITH FOOD THAT IS IN A NON-COMPLIANT COOLER (DISCARD IF ABOVE 41F FOR 4 OR MORE HOURS OR MOVE TO A COMPLIANT COOLER IMMEDIATELY UPON FINDING THAT THE COOLER DOES NOT MAINTAIN FOOD AT OR BELOW 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)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE KITCHEN CABINET SHELVING AND THE BOTTOM OF UTENSIL DRAWER.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Toilet Rooms, Enclosed
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
05/19/2014 | Routine |
- Frozen Food
- Items:
- Frozen food item(s)
- Locations:
- 1-door upright freezer(s)
- Problems:
- Not frozen solid
- Corrections:
- Maintain frozen.
- Comment:
- HOT DOGS, BLANCHED VEGETABLES, COOKED CHICKEN, LUNCH MEAT IN THE FREEZER THAWED DUE TO FAULTY FREEZER DATE MARK THE HOT DOGS TO USE WITHIN 7 DAYS ( BY 11-25-13) BECAUSE OF THE THAWING. REPAIR /REPLACE THE FREEZER OR MOVE THE FOOD TO ANOTHER FREEZER. HOLD ALL FREEZER FOOD FROZEN SOLID.
- General violation description:
- 3-501.11 - Stored frozen FOODS shall be maintained frozen.
|
11/19/2013 | Routine |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- FACILITY USES SPRAY NOZZLE AT GARBAGE DISPOSAL SINK TO WASH OFF PRODUCE. DISCONTINUE USE OF THIS SINK FOR THIS PURPOSE. USE RINSE SINK AT 3-COMP WHICH IS AIR GAPPED., CORRECTED BY ONLY USING RINSE SINK TO WASH PRODUCE.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
|
05/23/2013 | Routine |
| No violation noted during this evaluation. | 11/15/2012 | Routine |
| No violation noted during this evaluation. | 05/22/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/30/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/11/2010 | Routine Inspection |
| No violation noted during this evaluation. | 10/26/2009 | Routine Inspection |
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- 1-door refrigerator(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- kitchen employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
11/03/2008 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- keg cooler(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
10/17/2007 | |
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