- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- OBSERVED FISH FILLETS AND CHICKEN BREASTS THAWING IN PREP SINKS AT ROOM TEMPERATURE. THAW ACCORDING TO AN APPROVED METHOD AS STATED ABOVE TO PREVENT CONTAMINATION OF FOOD BY BACTERIAL GROWTH.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
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02/26/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- 3-compartment sink(s) floor drain
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Floor drain under 3 compartment sink is greasy. 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- 3-compartment sink(s) floor drain
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Floor drain under 3 compartment sink is greasy. 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.
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02/13/2014 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- oven(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Hot dog bun and several twist ties inside oven. 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.
|
02/20/2013 | Routine Inspection |
| No violation noted during this evaluation. | 08/14/2012 | Routine |
| No violation noted during this evaluation. | 01/05/2012 | Routine Inspection |
| No violation noted during this evaluation. | 06/30/2011 | Routine Inspection |
| No violation noted during this evaluation. | 12/21/2010 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- Dish machine
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- DISH MACHINE RINSE DOES NOT ALLOW THE SURFACE TEMPERATURE OF THE WARES TO REACH 160F. WHEN USING HEAT TO SANITIZE WARES, THE SURFACE TEMPERATURE OF THE WARES MUST REACH AT LEAST 160F. WATER TEMPERATURE OF 180F IF REQUIRED TO DO SO. SERVICE DISH MACHINE TO HEAT WATER TO REQUIRED TEMPERATURE. USE MANUAL DISHWASHING METHOD IN THE MEANWHILE. CORRECTED DURING INSPECTION. PERSON IN CHARGE REALIZED THAT MACHINE DETERGENT WAS EMPTY AND CHANGED IT. AFTERWARD, THE MACHINE BEGAN OPERATING PROPERLY. RINSE WATER TEMPERATURE REACHED 190F AND SURFACE TEMPERATURE OF 160F+.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED THE FOLLOWING ITEMS STORED IN THE REACH IN COOLER WITHOUT DATE MARKINGS: -BUCKET OF FACILITY MADE RANCH DRESSING -BUCKET OF FACILITY MADE ALFREDO SAUCE -BUFFET PAN OF COOKED REDSKIN POTATOES -BUFFET PAN OF COOKED MASHED POTATOES -COOKED ROAST BEEF -2 OPEN HAMS ALL POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD FOR MORE THAN 24 HOURS UNDER REFRIGERATION AFTER BEING PREPARED/THAWED/OPENED/PORTIONED MUST BE DATE LABELED AND MUST BE USED OR DISCARDED BY THE END OF THE DAY ON THE SEVENTH DAY AFTER PREPARATION. THE DAY OF PREPARATION IS INCLUDED AS THE FIRST DAY WHEN DETERMINING DISCARD DATE. DATE LABEL ALL REQUIRED ITEMS. CORRECTED DURING INSPECTION BY DATE LABELING ALL NOTED ITEMS WITH BLACK MARKER ON THE WRAPPING OR CONTAINER.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen 2 door reach in freezer
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE STAND MIXER, THE INTERIOR OF THE MICROWAVE, AND THE BINS WHERE UTENSILS ARE STORED WHERE DRIED FOOD DEBRIS IS PRESENT.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Containers Identified with Com
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- LABEL WORKING CONTAINERS OF FOODS SUCH AS FLOUR, SUGAR, SALT, ETC. WITH THE COMMON NAME OF THE CONTENTS.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE LIGHT SHIELDS FOR ALL OF THE LIGHT IN THE BACK STORAGE ROOM AND FOR THE FRONT STORAGE CLOSET WHERE FOOD ITEMS ARE STORED.
- 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
- Outdoor storage surface
- Items:
- Waste receptacle(s) dumpster
- Problems:
- Stored over Dirt/soil
- Corrections:
- Store over cement or machine laid asphalt that is sloped to drain.
- Comment:
- DUMPSTER IS STORED ON DIRT IN THE GRASSY YARD. DUMPSTERS MUST BE STORED AS DESCRIBED. RELOCATE DUMPSTER TO APPROVED AREA.
- General violation description:
- 5-501.11 - An outdoor storage surface for REFUSE, recyclables, and returnable's shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain.
|
06/25/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen 2 door reach in freezer
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the exterior surfaces of all cooler / freezers. Keep these units clean with frequent washings. Do not let grimes accumulate on / near the handle area of these units.
- 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
- Locations:
- kitchen reach-in cooler(s)
- Problems:
- Used as food-contact surface
- Corrections:
- Clean.
- Comment:
- Clean and keep free of liquids the bottom area(s) of the reach in cooler. Do not let standing liquids remain within coolers without removal.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- kitchen reach-in cooler(s)
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- Reposition all thermometers located within the reach in coolers so that the dial is easily visable to staff so that they can verify proper cooler working temperatures. Verify often.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Outer Clothing Cleanliness
- Locations:
- kitchen Oven Mitts
- Problems:
- Soiled
- Corrections:
- Replace soiled glove.
- Comment:
- As oven mits become encrusted to the point that they can no longer be maintained clean, they must be replaced with new.
- General violation description:
- 2-304.11 - FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Locations:
- kitchen Dry Storage Area
- Problems:
- Unorganized
- Corrections:
- Store in an orderly manner.
- Comment:
- Organize entire dry storage room so that food related equipment and utensils are properly located away from general maintanence type items. Any / all single service type products should also be organized for easier access by staff.
- General violation description:
- 6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
|
12/22/2009 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- Dish washing Area faucet
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Repair the water leak at the drain board area next to the dish machine. Keep all plumbing in overall good repair.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer interior
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the interior surfaces of the reach in freezer. Do not let old food residuals accumulate in these interior surfaces. Simply wash often.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Dish washing Area floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner kitchen floor areas paying special attention to all areas under various equipment.
- 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.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- food prep area microwave oven (s)
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Clean and keep cleaner the interior surfaces of the microwave. oven. Do not let old residuals / particles accumulate on overhead surfaces. Simply wash and sanitize often to remove accumulations.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Dish washing Area Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Provide a working supply of paper hand towel to the hand wash sink located near the dish washing area, to encourage frequent and PROPER staff hand washing.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
06/16/2009 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer interior
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Defrost reach in freezer.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Dry Storage room floor
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean floor areas in dry storage room under storage racks.
- 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.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- Dry Storage room floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Store food items a minimum 6" off the kitchen floor.;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
|
12/09/2008 | Routine Inspection |
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