- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE HOOD FILTERS, EQUIPMENT, FLOORS AND MICROWAVE ARE UNCLEAN. ALL AREAS SHALL BE CLEAN. CLEAN KITCHEN AREA IMMEDIATELY.
- 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE REACH IN FREEZER IS NOT WORKING. ALL EQUIPMENT SHALL BE IN OPERATING CONDITION. REPAIR FREEZER IMMEDIATELY.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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10/10/2014 | Routine |
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- FREEZER AND COOLER DOOR HANDLES WERE A LITTLE STICKY. NONFOOD-CONTACT SURFACES OF EQUIPMENT SHALL BE KEPT FREE OF DIRT, FOOD RESIDUE, AND OTHER DEBRIS. KEEP HANDLES CLEAN. WILL VERIFY AT NEXT INSPECTION.
- 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
|
09/16/2013 | Routine |
| No violation noted during this evaluation. | 08/29/2012 | Routine |
| No violation noted during this evaluation. | 08/29/2011 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device vacuum breaker
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED HOSE LEFT ON AT MOP SINK FAUCET WITH NO BACKFLOW PREVENTION DEVICE INSTALLED. TO PREVENT CONTAMINATION OF THE DRINKING WATER SUPPLY, HOSES MUST BE REMOVED AFTER EACH USE OR A BACKFLOW PREVENTION DEVICE MUST BE INSTALLED AT THE FAUCET. REMOVE HOSE. CORRECTED DURING INSPECTION BY REMOVING HOSE. HOSE WILL BE REMOVED AFTER EACH USE.
- 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
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08/27/2010 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE STORAGE SHELF AND CABINET. CLEAN THE SALAD COOLER.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE KITCHEN FLOOR.
- 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.
- Storing Equip./Uten./Lin./Sing
- Items:
- Laundered linen(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- STORE THE BOX OF CLEAN LINENS AWAY FROM THE HANDSINK AND DISHSINK.
- 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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08/28/2009 | Routine Inspection |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- at the BAR drainline(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE DRAINLINE FROM THE BAR COOLER ENDED BELOW THE FLOOD RIM OF THE FLOOR SINK. CORRECTED TODAY BY MANAGER -- LINE WAS CUT ESTABLISHING THE REQUIRED AIR GAP.
- 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.
|
02/24/2009 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- kitchen
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- THE SPECIFICATIONS FOR THE KITCHEN-AID DISHMACHINE (PG6) STATE THAT THE "SANI RINSE" RAISES THE WATER TEMPERATURE IN THE FINAL RINSE TO APPROXIMATELY 155 DEGREES FARENHEIT. THIS DOES NOT MEET THE STANDARD FOR LICENSED COMMERCIAL KITCHENS. THE TEMPERATURE OF THE HOT WATER SANITIZING RINSE MAY NOT BE MOR THAN 194 DEGREES OR LESS THAN 180 DEGREES AT THE MANIFOLD OR 160 DEGREES AT PLATE LEVEL. ALL ITEMS CLEANED IN THIS MACHINE MUST BE MANUALLY SANITIZED IN THE SINK
- General violation description:
- 4-702.11 - THE SOLUTION WILL BE 50 - 100 PPM CHLORINE.
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- kitchen
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- THE SPECIFICATIONS FOR THE KITCHEN-AID DISHMACHINE (PG6) STATE THAT THE "SANI RINSE" RAISES THE WATER TEMPERATURE IN THE FINAL RINSE TO APPROXIMATELY 155 DEGREES FARENHEIT. THIS DOES NOT MEET THE STANDARD FOR LICENSED COMMERCIAL KITCHENS. THE TEMPERATURE OF THE HOT WATER SANITIZING RINSE MAY NOT BE MOR THAN 194 DEGREES OR LESS THAN 180 DEGREES AT THE MANIFOLD OR 160 DEGREES AT PLATE LEVEL. ALL ITEMS CLEANED IN THIS MACHINE MUST BE MANUALLY SANITIZED IN THE SINK
- General violation description:
- 4-702.11 - THE SOLUTION WILL BE 50 - 100 PPM CHLORINE.,
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Locations:
- kitchen
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- WHEN SOUP IS REHEATED THEN HELD IN THE WARMER, IT MUST REACH 165 DEGREES BEFORE TRANSFER TO THE WARMER. REHEAT TIME IS 2 HOURS OR LESS.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Locations:
- kitchen
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- WHEN SOUP IS REHEATED THEN HELD IN THE WARMER, IT MUST REACH 165 DEGREES BEFORE TRANSFER TO THE WARMER. REHEAT TIME IS 2 HOURS OR LESS.,
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE RANGE BURNER DRIP PAN. CLEAN THE GRILL DRIP PAN. CLEAN THE HOOD FILTERS. CLEAN THE TOP OF THE ICE MACHINE AND THE DISH MACHINE.
- 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 Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE RANGE BURNER DRIP PAN. CLEAN THE GRILL DRIP PAN. CLEAN THE HOOD FILTERS. CLEAN THE TOP OF THE ICE MACHINE AND THE DISH MACHINE.,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
08/20/2008 | Routine Inspection |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- kitchen porcelain pot(s)
- Problems:
- Allow migration of deleterious substances
- Corrections:
- Provide food grade quality and approved surfaces and materials.
- Comment:
- PORCELAIN POTS REMOVED TODAY.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- kitchen microwave oven (s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- CLEAN THE MICROWAVE AT LEAST EVERY 24 HOURS.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
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02/15/2008 | Routine Inspection |
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