- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- OBSERVED SOILED CAN OPENER INSIDE PREP AREA. FOOD-CONTACT SURFACES AND UTENSILS SHALL BE CLEANED TO SIGHT AND TOUCH. CAN OPENER WAS CLEANED DURING INSPECTION. CORRECTED.
- 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
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- OBSERVED SPOONS AT WAITRESS STATION WITH THEIR FOOD CONTACT SURFACES EXPOSED TO POSSIBLE CONTAMINATION. STORE UTENSILS IN AN INVERTED MANNER TO AVOID CONTAMINATING FOOD CONTACT SURFACES. PERSON-IN-CHARGE(PIC) CLEANED SPOONS AND STORED THEM WITH HANDLES UP. CORRECTED.
- 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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03/31/2015 | Routine |
- Critical: Food-Contact Surfaces
- Comment:
- Black plastic bags are no longer used for covering food, food grade bags are now used.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
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11/11/2014 | Follow-up |
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Do not store food in black plastic garbage bags. These bags are not sterile and are not meant to be in contact with food. Revisit in 10 days, correct immediately.,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- , , Repair leak at handwash sink (cold water side) faucet by next inspection. The faucet was off today originally due to the leak-but it was able to be turned back on-keep on while open. Recheck in 6 months.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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10/02/2014 | Routine |
- Designated Areas
- Items:
- Locker(s)/employee storage area(s)
- Locations:
- Dry storage area storage shelves
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Discontinue storing employee coats / jackets / purses on or anywhere near the storage racks located in the dry storage area UNLESS a specific & dedicated area is located BELOW & AWAY from any/all dry goods in storage.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
- Equipment, Food-Contact Surfac
- Items:
- Cooking equipment
- Locations:
- kitchen grill line
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the exterior surfaces of all grill line equipment. Simply wash and sanitize the exterior surfaces of this equipment as often as necessary to maintain in a clean condition.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- kitchen grill line
- Problems:
- Stored on Prep table
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) between uses. This practice will help reduce bacterial loading on the wiping cloths as well as to minimize objectionable odors.
- 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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03/05/2014 | Routine |
- Designated Areas
- Items:
- Locker(s)/employee storage area(s)
- Locations:
- kitchen shelf
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Discontinue storing employee shoes, etc. on or anywhere near the storage shelfs located under the middle kitchen storage table UNLESS a specific & dedicated area is located BELOW & AWAY from any/all dry goods in storage.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- kitchen utility room
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Begin practice of properly drying wet mops when not in immediate use. This practice will help to reduce bacterial loading on the mop heads, as well as to minimize any objectionable odors.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen food prep table
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- Clean and keep cleaner the exterior surfaces of the lower shelf area of the kitchen food prep table. Simply wash these shelf surfaces as often as necessary to maintain them in a clean condition. Simply keep cleaner with more frequent washings.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
08/26/2013 | Routine |
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Locations:
- Dry storage area floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Begin practice of properly storing all boxes of various single service type dry goods a minimum 6" off the floor of the dry storage room. This practice will help to minimize the chance of accidental product contaminations while staff conducts floor sweeping and mopping procedures. ;(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 -
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) Procedural
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- Begin the practice of properly covering all food items held refrigerated in longer term cold storage. This practice will help to protect the contents of various food containers from accidental contaminations, as well as maintain product freshness.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- walk-in cooler(s) Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the exterior surfaces of the fan guards located within the walk in cooler. Simply wash these overhead surfaces as often as necessary to maintain them in a clean condition. Be certain to do this project when the cooler thermostat is temporarily increased or power disconnected so that the cooler fans do not engage while cleaning for both safety and airborne dust reasons.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
02/12/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- kitchen slicer
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ALL 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- exterior surface(s) microwave oven (s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
|
08/13/2012 | Routine |
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- kitchen wiping cloth container
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- KITCHEN WIPING CLOTH SANITIZING SOLUTION EXCEEDS 50100PPM CHLORINE AS REQUIRED - USE CHLORINE TEST STRIPS TO CONFIRM PROPER SANITIZER CONCENTRATION AND PREVENT CONTAMINATION OF SURFACES.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
02/23/2012 | Routine Inspection |
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- Front counter wiping cloth container
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- SANITIZER CONCENTRATION INSIDE FRONT COUNTER WIPING CLOTH CONTAINER EXCEEDS 200PPM CHLORINE. USE CHEMICAL TEST STRIPS TO ENSURE THAT THE CONCENTRATION IS 50-100PPM CHLORINE AT ALL TIMES.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
08/19/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Potentially hazardous foods shall be properly stored to avoid cross-contamination during storage. Observed raw chicken stored on top of raw hamburger ,follow proper storage procedure,raw chicken at the bottom,than pork,than beef than fish. Violation was corrected at the time of inspection by relocating raw chicken.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
|
02/16/2011 | Routine Inspection |
| No violation noted during this evaluation. | 08/26/2010 | Routine Inspection |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- prep station cooler(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- EMPLOYEES NO LONGER HANDLING READY TO EAT FOODS WITH BARE HANDS - GLOVES USED.
- 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
- Kitchenware and Tableware
- Items:
- Utensil(s) sanitized multi-use
- Locations:
- coffee station
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- 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.
|
02/03/2010 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s) Kitchen Area
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f After preparation
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- POTENTIALLY HAZARDOUS, READY TO EAT FOODS WERE LABELED WITH A PROPER DATE MARK TO CORRECT VIOLATION.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
08/20/2009 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- sliding glass door cooler Front Counter
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COLESLAW AT 46.5 DEGREES F. , AMBIENT AIR TEMPERATURE AT 48-50 DEGREES F. INSIDE SLIDING DOOR COOLER AT FRONT COUNTER., POTENTIALLY HAZARDOUS FOODS REPLACED WITH FOODS PROPERLY HELD AT 41 DEGREES F.OR BELOW AT ALL TIMES. COLESLAW DISCARDED. COOLER TEMPERATURE OFF DUE TO KEEPING THE DOOR OPEN CONSTANTLY , OWNER INSTRUCTED TO MAINTAIN COOLER TEMPERATURE AT APPROXIMATELY 38 DEGREES F. IN ORDER TO OFFSET FREQUENT OPENING OF THE COOLER DOOR.
- 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)
|
02/18/2009 | Routine Inspection |
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