| No violation noted during this evaluation. | 11/14/2014 | Routine |
| No violation noted during this evaluation. | 11/19/2013 | Routine |
| No violation noted during this evaluation. | 11/13/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/14/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Cooler/s
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- VARIOUS DELI MEATS, AND PRE-COOKED CHICKEN IN COOLER WITHOUT DATE MARKING. CORRECTED BY DATE MARKING.
- 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
|
11/19/2010 | Routine Inspection |
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE AND USE QUAT TEST STRIPS. CORRECT IMMEDIATELY
- 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)
|
11/05/2009 | Routine Inspection |
- Food Display
- Items:
- Food on display
- Problems:
- Lacking protection Other effective means
- Corrections:
- Protect against contamination
- Comment:
- SALAD LEFT OUT FOR CUSTOMERS. NOT UNDER SALAD BAR. PROVIDE COVER TO SELF SERVE SALAD OR PUT UNDER SALAD BAR WHERE GUARD HELPS PROTECT FOOD FROM PHYSICAL CONTAMINATION
- General violation description:
- 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE AND USE QUAT TEST STRIPS FOR 3 COMPARTMENT SINK.
- 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)
|
05/06/2009 | 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:
- CHICKEN BITS AT 55 DEGREES ON SALAD BAR. KEEP AT 41 DEGREES OR LESS OR TIME MARK ITEMS ON SALAD BAR. RECOMMEND USING METAL PANS AND SUBMERGING FARTHER IN SALAD BAR USING METAL DIVIDERS. SALAD BAR AIR TEMP AT 36 DEGREES. CORRECTED AT TIME OF INSPECTION BY TIME MARKING THESE ITEMS MANAGER STATES THAT CHICKEN IS PUT OUT AT 11:00 AND DISCARDED AT 1:00PM 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)
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- EMPLOYEES PREPARING FOOD WITH OUT A HAT OR HAIR NET ALL EMPLOYEES PREPARING FOOD MUST HAVE A HAT OR HAIR NET CORRECT IMMEDIATELY
- 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
|
11/17/2008 | Routine Inspection |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) eggs
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE CONSUMER ADVISORY AND REMINDER ON PAPER MENU FOR EGGS. EGGS ARE COOKED TO ORDER. PROVIDE CONSUMER ADVISORY AND REMINDER *NOTICE: EGGS COOKED TO ORDER. CONSUMING RAW OR UNDER COOKED EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS CORRECT IMMEDIATELY,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- EMPLOYEE MAKING READY TO EAT SANDWICHES WITH BARE HANDS. EMPLOYEES MUST USE GLOVES, TONGS, OR DELI TISSUE WHEN HANDLING READY TO EAT FOODS CORRECT IMMEDIATELY,
- 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
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- HANDSINKS BONE DRY. EMPLOYEES MUST WASH HANDS WHEN SOILED. EMPLOYEE ALSO NOT USING SOAP WHEN WASHING HANDS. EMPLOYEES MUST WASH HANDS WHEN SOILED FOR AT LEAST 20 SECONDS WITH SOAP IN A HAND SINK THEN DRY HANDS WITH A PAPER TOWEL CORRECT IMMEDIATELY REPEAT VIOLATION FILL OUT RISK CONTROL PLAN BY FOLLOW UP INSPECTION,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided At hand sink
- Corrections:
- Provide.
- Comment:
- PROVIDE TEST STRIP TO MEASURE SANITATION LEVEL OF 3 COMPARTMENT SINK AND SPRAY BOTTLES TEST STRIPS ARE OLD AND WATER DAMAGED AND GIVING FALSE READINGS CORRECT IMMEDIATELY,
- 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)
- 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:
- SOUPS OBSERVED THAWING ON BOTTOM OF CART IN KITCHEN THAW SOUPS IN REFRIGERATOR OR SUBMERGED UNDER COLD RUNNING WATER CORRECT IMMEDIATELY,
- 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
|
05/19/2008 | Routine Inspection |
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