| No violation noted during this evaluation. | 04/07/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) FLOORING SOILED 2) WIRE MESH COVERING KITCHEN WALL FAN
- 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.
- Surface Characteristics
- Items:
- Floor(s) floor covering(s)
- Locations:
- Kitchen Area
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- CARPETED FLOOR MAT IN KITCHEN IN FRONT OF 3-COMPARTMENT SINK - REMOVE - PROVIDE A SMOOTH RUBBER MAT OR SMOOTH, EASILY CLEANABLE, NON-ABSORBENT, DURABLE SURFACE.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
|
10/15/2014 | Routine |
- Critical: Cleaning Procedure
- Comment:
- SOAP AND HANDTOWELS PROVIDED - EMPLOYEES WASHING HANDS PROPERLY.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Equipment, Food-Contact Surfac
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- 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: Potentially Hazardous Food (Ti
- Comment:
- POTENTIALLY HAZARDOUS FOODS HELD AT 135F OR HIGHER.
- 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: Preventing Contamination from
- Comment:
- GLOVES PROVIDED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Warewashing Equipment, Determi
- Comment:
- CHEMICAL TEST STRIPS AVAILABLE AND USED AS REQUIRED.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Cleaning, Frequency and Restri
- Comment:
- CEILING FAN BLADES CLEANED.
- 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.
- Kitchenware and Tableware
- Comment:
- UTENSILS STORED INVERTED TO PREVENT CONTAMINATION.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Preset Tableware
- Comment:
- PRESET TABLEWARE COVERED.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
- Wiping Cloths, Use Limitation
- Comment:
- WIPING CLOTHS STORED IN PROPERLY CONCENTRATED SANITIZING SOLUTION.
- 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
|
05/13/2014 | Follow-up |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Cookline
- Problems:
- Improperly washed hands
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water and soap.
- Comment:
- COOK REMOVED GLOVES AND DIPPED HANDS IN A SANITIZING SOLUTION BUCKET BEFORE DRYING.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- bar
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED AT BAR: 1) BEVERAGE GUN HEADS AND HOLDERS 2) ICE MACHINE
- 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: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- steam table
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- CHILI AT 113-123F INSIDE THE STEAM TABLE. STEAM TABLE NOT TURNED ON WHEN CHILI WAS PLACED INSIDE UNIT.
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Cookline
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED COOK BARE HAND CONTACT ONIONS, LETTUCE AND TOMATO THEN PUT GLOVES ON. USING HANDS FOR UNCOOKED FOOD ITEMS.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Locations:
- Cookline wiping cloth container
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- WIPING CLOTH SANITIZING SOLUTION AT COOKLINE EXCEEDS 50-100PPM CHLORINE.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- seating area ceiling fan blades
- 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.
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Locations:
- bar
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- PLASTIC UTENSILS AT BAR STORED WITH MOUTH PIECES EXPOSED - INVERT SO THAT HANDLES ONLY ARE EXPOSED.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Preset Tableware
- Items:
- Preset tableware
- Locations:
- Dining area
- Problems:
- Not protected from contamination By being wrapped, covered, or inverted
- Corrections:
- Provide wrapping, cover or invert to prevent contamination.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- bar
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WET WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION IN BETWEEN USES.
- 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
|
04/21/2014 | Routine |
- Preset Tableware
- Items:
- Preset tableware
- Locations:
- Dining area
- Problems:
- Not protected from contamination By being wrapped, covered, or inverted
- Corrections:
- Provide wrapping, cover or invert to prevent contamination.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
|
10/16/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. ALL FOODS STORED IN THE PREP COOLER OBSERVED AT 35-38F. AMBIENT AIR TEMPERATURE IN THE COOLER OBSERVED AT 33.8F. TEMPERATURE LOGS OBSERVED. RISK CONTROL PLAN SUBMITTED.
- 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)
|
10/30/2012 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Grill line reach-in cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ALL FOODS IN THE PREP COOLER (SLICED TOMATOES, TARTAR SAUCE, RAW BACON, RAW HAMBURGER PATTIES, PORTIONED CORNED BEEF, RAW FISH) OBSERVED AT 44-50 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD ANY FOODS THAT HAVE BEEN HELD ABOVE 41F FOR MORE THAN 4 HOURS. MOVE REMAINING ITEMS TO THE UPRIGHT COOLER TO HOLD AT 41F OR BELOW. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 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)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- hand wash sink(s) Back Door
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- PANS OBSERVED STORED IN BACK HAND WASH SINK. HAND WASH SINKS MUST BE KEPT ACCESSIBLE FOR HAND WASHING AT ALL TIMES. REMOVE ITEMS FROM HAND WASH SINK. KEEP HAND WASH SINK ACCESSIBLE FOR HAND WASHING AT ALL TIMES., CORRECTED BY CLEARING ALL ITEMS FROM HAND SINK AT TIME OF INSPECTION.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- AMBIENT AIR TEMPERATURE IN THE PREP COOLER OBSERVED AT 50F. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41F OR BELOW. AN AMBIENT AIR TEMPERATURE OF 38F IS RECOMMENDED TO COMPENSATE FOR PERIODS WHEN THE COOLER IS FREQUENTLY OPENED. ADJUST, REPAIR, OR REPLACE COOLER TO HOLD FOOD AT PROPER TEMPERATURE.
- 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.
|
10/16/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. ALL POTENTIALLY HAZARDOUS FOODS ARE AT 41 F OR BELOW. CONTINUE TO CHECK FOOD TEMPERATURES ON A REGULAR BASIS. COOLER SHOULD HOLD FOOD AT 41 F OR BELOW DURING NORMAL OPENING AND CLOSING OF DOORS. MOVE FOOD TO ANOTHER UNIT IF IT IS NOT KEPT AT 41 F OR BELOW.
- 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: Responsibility of Person in Ch
- Comment:
- THE PERSON IN CHARGE IS AWARE OF AND HAS TRAINED EMPLOYEES ABOUT THE SYMPTOMS AND ILLNESSES THAT SHOULD EXCLUDE THEM FROM WORKING WITH FOOD AND THAT THEY MUST BE SYMPTOM FREE FOR 24 HOURS BEFORE RETURNING TO WORK. CORRECTED.
- 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.
|
05/01/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Grill line reach-in cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- EXCEPT DURING COOKING, COOLING OR PREPARATION POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED AT 41 F OR BELOW. OBSERVED IN THE PREP LINE COOLER: (ON TOP) SLICED TOMATO 51 F, TARTAR SAUCE 55 F, (ON BOTTOM) CORNED BEEF PORTIONS 48 F, RAW FISH 44 F, DELI TURKEY PORTIONS 50 F, GROUND BEEF PATTIES 41 F, BREADED MUSHROOMS 49 F. HOLD ALL POTENTIALLY HAZARDOUS FOOD AT 41 F OR BELOW. REPAIR/REPLACE UNIT TO MAINTAIN FOOD AT 41 F OR BELOW. COOLER SHOULD BE ABLE TO MAINTAIN FOOD AT 41 F OR BELOW DURING NORMAL USAGE, SUCH AS OPENING AND CLOSING OF DOORS.,
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- THE PERSON IN CHARGE (PIC) SHALL BE AWARE OF SYMPTOMS AND ILLNESSES THAT SHOULD EXCLUDE EMPLOYEES FROM WORKING WITH FOOD SUCH AS: VOMITING, DIARREAH, SORE THROAT WITH FEVER, JAUNDICE AND THE BIG 5 ILLNESSES (E. COLI, NOROVIRUS, SALMONELLA, SHIGELLA, HEPATITIS A). THE PIC WAS NOT AWARE OF THE SYMPTOMS AND ILLNESSES. TRAIN ALL EMPLOYEES ABOUT THE SYMPTOMS AND ILLNESSES AND THAT THEY MUST BE SYMPTOM FREE FOR 24 HOURS BEFORE RETURNING TO WORK. LEFT BIG 5 POSTER WITH ESTABLISHMENT.,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- A CHEMICAL SANITIZER IN MANUAL OR MECHANICAL DISHWASHING SHALL MEET SPECIFIED CRITERIA (CHLORINE 50-100 PPM). OBSERVED THE DISH MACHINE TO HAVE A CHLORINE CONCENTRATION OF <10 PPM. ECOLAB REPRESENTATIVE CAME TO REPAIR DURING INSPECTION. SANITIZER PUMP NEEDED TO BE PRIMED. USE TEST STRIPS TO ENSURE THE CHLORINE CONCENTRATION IS 50-100 PPM ON A REGULAR BASIS. CORRECTED AT INSPECTION. THE DISH MACHINE SANITIZER LEVEL TESTED AT APPROX 50 PPM CHLORINE.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PHYSICAL FACILITIES SHALL BE CLEANED AS OFTEN AS NECESSARY TO KEEP THEM CLEANED. OBSERVED FOOD DEBRIS ON THE FLOOR NEXT TO THE FRYER AND DEBRIS ON THE FLOOR UNDER THE BAR. 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s) HAIR RESTRAINT(S)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- FOOD PREP EMPLOYEES WERE NOT WEARING HATS OR HAIR COVERINGS. HATS, HAIR NETS OR OTHER HAIR COVERINGS ARE REQUIRED. PROVIDE.
- 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
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- hand wash sink(s) Back Door
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PAPER TOWELS WERE NOT AVAILABLE AT THE BACK HAND SINK. HAND SINKS MUST BE PROVIDED WITH PAPER TOWELS OR OTHER APPROVED HAND DRYING DEVICE. THE USE OF CLOTH FOR HAND DRYING IS NOT PERMITTED. PROVIDE PAPER TOWELS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- bar(s) men's restroom
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- SEVERAL OF THE HANDSINKS WERE NOT PROVIDED WITH HAND WASHING REMINDER SIGNS (AT BAR, MEN'S RESTROOM). ALL HAND SINKS MUST BE IDENTIFIED AS SUCH AND PROVIDED WITH A SIGN OR POSTER NOTIFYING EMPLOYEES TO WASH THEIR HANDS. PROVIDE SIGNS AT ALL HAND SINKS.
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- BACK DOOR
- Comment:
- THE BACK DOOR WAS OPEN AT THE BEGINNING OF THE INSPECTION. ALL OUTER OPENINGS NEED TO PREVENT THE ENTRY OF PESTS. KEEP THE BACK DOOR CLOSED OR PROVIDE SOME MEANS OF PREVENTING PEST ENTRY IF YOU WANT TO KEEP THE DOOR OPEN FOR VENTILATION.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Locations:
- 3-compartment sink(s) drain
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING SYSTEM SHALL BE MAINTAINED IN GOOD REPAIR. OBSERVED A BUCKET UNDER THE 3 COMPARTMENT SINK DRAIN WITH SOME WATER TO CATCH DRIPS. REPAIR LEAK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- hand wash sink(s) Back Door
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- THE BACK HAND SINK HAD POTS/PANS STORED IN IT. ALL HAND SINKS MUST BE ACCESSIBLE AT ALL TIMES SO THAT EMPLOYEES CAN WASH HANDS CONVENIENTLY WHEN NECESSARY. THE POTS/PANS WERE RELOCATED, MAKING SINK ACCESSIBLE. VIOLATION CORRECTED.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
04/16/2012 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- DISHWASHER IS DISPENSING 50-100PPM
- 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
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11/17/2011 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- SANITATION RINSE NOT DISPENSING ...REPAIR TO PROVIDE 50-100 PPM.......SUBMIT RISK CONTROL PLAN,
- 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
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11/08/2011 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CHLORINE AT ZERO PPM DURING DISH MACHINE SANITIZING RINSE. CHLORINE MUST BE 50-100 PPM TO EFFECTIVELY SANITIZE. RESTORE SANITIZER TO MACHINE. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 10-27-11 TO VERIFY COMPLIANCE., ,
- 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
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10/17/2011 | Routine Inspection |
| No violation noted during this evaluation. | 04/26/2011 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- keg cooler(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN INTERIOR OF KEG COOLERS WHERE CONDENSATION IS POOLING ON BOTTOM SHELF AROUND BEER BOTTLES, CHECK TO SEE IF DRAIN IS PLUGGED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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10/28/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- PREP COOLER HOLDING RAW BURGERS, DELI MEAT AT 32F. 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)
- Critical: Preventing Contamination from
- Comment:
- OBSERVED COOK WEARING GLOVES WHEN HANDLING READY-TO-EAT FOODS. VIOLATION CORRECTED.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
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05/06/2010 | Follow-up |
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