- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- TWO OF THE THREE DUMPSTERS WERE MISSING LIDS. REPLACE THE 2 DUMPSTER THAT ARE MISSING THEIR LIDS. SIDE DOOR WAS OPEN ON ONE OF THE DUMPSTERS. KEEP SIDE DOORS OF DUMPSTERS CLOSED.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- LOCATED IN THE NEAR DISH MACHINE, HAND WASH SINK FAUCET HAS A LEAK. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/22/2015 | Routine |
- Prohibition
- Items:
- Jewelry watch(es)
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- Comment:
- Observed two employees wearing watched and one employee wearing bracelets. Employees can not wear jewelry on arms when preparing food. Correct immediately. Corrected at time of inspection by education and by removing jewelry. Corrected
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
|
10/27/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED CHICKEN PATTIES AND STIR FRY AT 125 - 135 DEGREES IN HOT HOLDING BOX UNIT ON SERVING LINE IN CAFETERIA. DISCARD OR REHEAT. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR ABOVE 135 DEGREES AT ALL TIMES. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY REHEATING THESE ITEMS. 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)
|
04/09/2014 | Routine |
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED LEAK ON CONDENSER LINE IN WALK IN COOLER. FIX LEAK. DO NOT STORE FOOD UNDER LEAK. PHYSICAL FACILITIES MUST BE MAINTAINED. CORRECT IMMEDIATELY
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
10/11/2013 | Routine |
| No violation noted during this evaluation. | 10/02/2012 | Routine |
| No violation noted during this evaluation. | 04/27/2012 | Follow-up |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed water leaking from drain bowl under the 2 compartment food prep sink. Plumbing must be maintained. Repair or replace the drain bowl to insure proper drainage.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed very dirty baffle filters and fire suppression nozzles in the exhaust hood above cooking equipment. Clean to sight and touch as needed.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed rusty shelf unit in the dry storage room used for non-food items. Equipment must be in good condition. Repair or replace the shelf unit.
- 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.
- Ventilation Hoods, Drip preven
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- Observed baffle filters installed sideways in exhaust hood. Install baffle filters correctly to capture steam and grease.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
04/17/2012 | Routine Inspection |
| No violation noted during this evaluation. | 10/26/2011 | Follow-up |
- Critical: Manual Warewasher, San. Water
- Items:
- Manual warewash sanitizing solution temperature
- Problems:
- Less than 170 degrees f
- Corrections:
- Repair/replace booster heater.
- Comment:
- Observed sanitizing rinse in the dishmachine at 143 degrees F on the digital metal stem thermometer. The thermal label also did not turn jet black which would indicate the temperature reached 160 degrees F at the dish surface. The indicating thermometer on the dishmachine showed 180 degrees F, however the dishmachine is not reaching this temperature at the dish surface. Repair or replace the booster heater to reach the required minimum temperature of 170 degrees F.
- General violation description:
- 4-501.111 - If immersion in hot water is used for SANITIZING in a manual operation, the temperature of the water shall be maintained at 77 C (171 F) or above.
|
10/12/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/06/2010 | Routine Inspection |
| No violation noted during this evaluation. | 09/30/2009 | Routine Inspection |
- Critical: Manual Warewasher, San. Water
- Items:
- Manual warewash sanitizing solution temperature
- Problems:
- Less than 170 degrees f
- Corrections:
- Repair/replace booster heater.
- Comment:
- The indicating thermometer on the heat sanitizing dishmachine is at 180 degrees F but the temperature at the dish surface is only 148 degrees F. The sanitizing rinse must be 170 degrees F or above. Repair or replace the booster heater. Record temperature at the dish surface not the indicating thermometer. Sanitize in the 3 compartment sink with 50-100 ppm of chlorine until the dishmachine is repaired.
- General violation description:
- 4-501.111 - If immersion in hot water is used for SANITIZING in a manual operation, the temperature of the water shall be maintained at 77 C (171 F) or above.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- The ceiling vent in the dry storage room is very dusty. Clean to sight and touch.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The faucet base for the handsink in the dishroom leaks when water is running. Repair or replace the faucet.
- 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.
|
09/29/2008 | Routine Inspection |
| No violation noted during this evaluation. | 10/05/2007 | |
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