- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Can opener blade not cleaned after last use. Clean daily when used. Corrected by taking to sink to be cleaned.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- No paper towels at kitchen hand sinks. Provide at all times., Corrected by providing.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Locations:
- steam table
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Floor mats are stored on the portable steam table. Remove the mats, clean the steam table. Do not store un-clean items on food equipment.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Kitchen cooler is at 61f ambient air temp. No PHF in cooler at this time. Repair, replace, adjust to hold food at or below 41f before using.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- restroom(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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.
- Warewashing Equipment, Cleanin
- Items:
- Warewashing equipment dishmachine
- Locations:
- Dish machine
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- Old food debris left inside dish machine since last use. Clean when needed.
- General violation description:
- 4-501.14 - A WAREWASHING machine
|
01/12/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- kitchen floor
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the floor area(s) directly below and adjacent to the three compartment sink. Simply sweep and mop this area more frequently as visual accumulations begin to appear. Also clean area surrounding the nearby flood rim.
- 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.
|
01/07/2013 | Routine |
| No violation noted during this evaluation. | 01/11/2012 | Routine Inspection |
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- kitchen floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Elevate boxes of single service type items a minimum 6" off the kitchen floor to help minimize the chance of accidental contamination of contents while mopping floors.;(A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
- General violation description:
- 4-903.11 -
|
01/04/2011 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- 2-door reach-in cooler interior
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the interior surfaces of the upright reach in cooler. Do not let liquids pool on the bottom surfaces without frequent collection and washings. Simply wash often and keep cleaner to comply.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
01/29/2010 | Routine Inspection |
| No violation noted during this evaluation. | 07/24/2009 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- kitchen floor
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner with more frequent washings the floor area of the kitchen next to and near the top of the grease trap. Also clean under the stove area and keep free of old grease and dirt buildups.
- 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.
|
02/04/2009 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Dish washing Area floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Keep the floor areas of kitchen under the three compartment sink cleaner with more frequent washings.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- food prep area Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towel at the hand wash sink by the stove to promote frequent and PROPER staff / vendor hand wash operations.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
08/08/2008 | Routine Inspection |
- Critical: System Maintained/Repair
- Items:
- Plumbing system water line(s)
- Locations:
- Dish washing Area spray nozzle
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Replace the disconnected spray nozzle attachment to the garbage grinder area. Make this a fully functioning assembly to allow for the spray removal of foods from plates, etc.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Under the ice machine(s) floor
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Keep the floor area near and under the ice machine cleaner with more frequent washings. Do not let old accumulations build up.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Dish washing Area Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towel at the hand wash sink to encourage frequent and PROPER staff hand washing.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
02/11/2008 | Routine Inspection |
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