- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Locations:
- 3-compartment sink(s) overhead sprayer
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OVERHEAD SPRAYER HANGING BELOW THE FLOOD LEVEL RIM OF THE 3-COMPARTMENT SINK - REPAIR IMMEDIATELY TO PROVIDE ADEQUATE AIR GAP., AIR GAP PROVIDED.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Locations:
- Front counter
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- PACKAGES OF NAPKINS STORED DIRECTLY ON THE FLOOR BELOW THE FRONT SERVICE COUNTER.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- walk-in cooler(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Above the 3-compartment sink dishware storage rack
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- STICKY SUBSTANCE OBSERVED ON UNDERSIDE OF DISHWARE STORAGE RACK ABOVE THE 3-COMPARTMENT SINK.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- salad prep station cooler
- Problems:
- Stored on Prep table
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WET WIPING CLOTH NOT STORED IN A PROEPRLY CONCENTRATED 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
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07/10/2014 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics
- Locations:
- Facility Chemical spray bottle(s)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- NUMEROUS UNLABELED CHEMICAL SPRAY BOTTLES STORED IN FACILITY., ALL CHEMICALS PROPERLY LABELED WITH COMMON NAME.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Common Name
- Items:
- Working containers-toxics
- Locations:
- Facility Chemical spray bottle(s)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- NUMEROUS UNLABELED CHEMICAL SPRAY BOTTLES STORED IN FACILITY., ALL CHEMICALS PROPERLY LABELED WITH COMMON NAME.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
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07/02/2013 | Routine |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- EMPLOYEE DID NOT SANITIZE WARES AFTER WASHING AND RINSING THEM AT THE 3-COMPARTMENT SINK. ALL WARES MUST BE SANITIZED AFTER WASHING AND RINSING. SET-UP THE 3-COMPARTMENT SINK WITH WASH-RINSE-SANITIZE SOLUTIONS AS REQUIRED. TRAIN ALL STAFF ON PROPER WARE WASHING PROCEDURES. CORRECTED AT TIME OF INSPECTION THOUGH DISCUSSION WITH THE MANAGER AND THE EMPLOYEE. 3-COMPARTMENT SINKS SET-UP PROPERLY FOR WARE WASHING.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE CHLORINE TEST STRIPS TO MEASURE SANITIZER CONCENTRATION WHEN BLEACH IS USED AS SANITIZER.
- 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
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- PROVIDE SANITIZER BUCKET FOR STORING WET WIPING CLOTHS. STORE THE WIPING CLOTHS COMPLETELY SUBMERGED IN THE SANITIZER BETWEEN EACH USE TO PREVENT THE GROWTH OF BACTERIA ON THE CLOTHS.
- 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
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07/09/2012 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- EVERYONE WORKING WITH FOOD MUST WEAR A HAT OR HAIRNET.
- 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
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07/05/2011 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- EVERYONE WORKING WITH FOOD MUST WEAR A HAT OR HAIRNET.
- 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
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07/13/2010 | Routine Inspection |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- DRAIN LINE FOR WALK-IN COOLER DOES NOT HAVE AN AIR GAP WITH THE FLOOR DRAIN. AN AIR GAP OF ONE INCH MUST EXIST BETWEEN THE DRAIN LINE AND THE DRAIN. ELEVATE OR SHORTEN DRAIN LINE TO PROVIDE AN AIR GAP. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 1-23-10 TO VERIFY COMPLIANCE. DRAIN LINE ELEVATED TO PROVIDE AN AIR GAP WITH THE FLOOR DRAIN. VIOLATION CORRECTED.
- 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.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED CUTTING BOARD IN HAND SINK. HAND SINKS MUST BE ACCESSIBLE AT ALL TIMES, STORE ITEMS ELSEWHERE.
- 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)
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01/13/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- DICED TOMATOES AND ITALIAN SAUSAGE PIZZA TOPPING ON FAR RIGHT SIDE OF PREP COOLER (NEAREST PIZZA OVEN) ARE 47F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. THE PIZZA OVEN MAY BE CAUSING THE END OF THE PREP COOLER TO NOT MAINTAIN TEMPERATURE, ESPECIALLY CONSIDERING THE REST OF THE COOLER IS WELL BELOW 41F. USE HALF PANS OF FOOD AND/OR TIME MARK FOOD AT THAT END TO ENSURE FOOD IS NOT HELD OUT OF TEMPERATURE FOR LONGER THAN 6 HOURS.,
- 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)
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07/21/2009 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device
- Locations:
- utility sink
- Comment:
- SHUT OFF VALVE LOCATED DOWNSTREAM OF HOSE BIBB VACUUM BREAKER. VACUUM BREAKER MUST BE LOCATED DOWNSTREAM OF ALL SHUT OFF VALVES. RELOCATE VACUUM BREAKER TO CORRECT LOCATION. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 1-25-09 TO VERIFY COMPLIANCE. CORRECTED AT TIME OF INSPECTION BY MOVING VACUUM BREAKER DOWNSTREAM OF 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- SHOVEL AND ROCK SALT STORED NEXT TO PIZZA BOX INSERTS. PROTECT INSERTS FROM POSSIBLE CONTAMINATION. CORRECTED AT TIME OF INSPECTION BY MOVING SHOVEL AND ROCK SALT.
- 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
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01/15/2009 | Routine Inspection |
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