| No violation noted during this evaluation. | 03/16/2015 | Follow-up |
| No violation noted during this evaluation. | 03/03/2015 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- Observed no air gap for the drain lines above the drain bowl in the basement near the draft beer compressor. Back siphonage must be prevented. Raise the end of the drain lines above the flood rim of the drain bowl.
- 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.
- Critical: Manual and Mechanical Warewash
- Items:
- Iodine solution concentration
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed sanitizing rinse for the bar glasswasher at less than 12.5 ppm of iodine. Sanitizing rinse must be 12.5-25 ppm of iodine. Repair or replace the glasswasher. Sanitize in the 3 compartment sink until glasswasher is repaired.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Temperature Measuring Devices,
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed inaccurate digital and dial stem food thermometers. Thermometers must be accurate. Repair or replace the metal stem food thermometers.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty baffle filters above the grill. Ventilation equipment must be kept clean. Clean to sight and touh 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing thermometers for the pizza prep cooler and the cooler under food prep counter. Provide conspicuous thermometers in each of these coolers.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
02/19/2015 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- Corrected by providing a new menu with the proper consumer advisory and asterisks next to the included items.
- 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
|
11/11/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Facility has a new menu with consumer advisory, but no asterisks next to it or nesxt to the food items it pertains to. Provide asterisks next to food items and statement. Facility will reprint previous menu that has asterisks - just add asterisk next to 'Teriyaki Steak Bites' and remove the asterisk next to 'Turkey Burgers'. A new menu will be coming out in January. Facilty may email proof of menu that will be used now and new menu before printing. Correction can be made by emailing menus.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Bar handwash sink did not have paper towel - provide. Corrected by providing paper towel.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- Bar handwash sink also being used as a dump sink. Discontinue using as a dump sink. Corrected by not using sink for dumping.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Post sign at bar and restroom sinks.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Bare wood shelves in dry storage downstairs and beer walk-in cooler has the foam walls/ceilings. Paint shelves and install smooth and easily cleanable walls/ceilins in walk-in cooler.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
09/10/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Wait station prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE WAIT STATION SALAD COOLER: CUT LETTUCE, SHREDDED CHEESE AT 50F. COLE SLAW 48F, HOUSE MADE RANCH DRESSING 46F IN THE TOP OF COOLER. SLAW, COFFEE CREAM IN BOTTOM OF COOLER AT 50F. HOLD AT OR BELOW 41F. CORRECTED BY REMOVING TO THE WALK IN COOLER AND CALLING FOR REPAIR (RON AND DON CO.).
- 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)
|
03/27/2014 | Routine |
- 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:
- OBSERVED COOK ARRANGE FRIES ON PLATE WITH BARE HANDS. USE GLOVES OR UTENSILS., CORRECTED BY EDUCATION AND WILL USE GLOVES OR UTENSILS.
- 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
- Controlling Pests
- Items:
- Harborage conditions
- Problems:
- Not eliminated
- Corrections:
- Eliminate harborage conditions.
- Comment:
- OBSERVED A FEW HOUSE FLIES IN KITCHEN. CLEAN AREAS AND ENSURE BACK DOOR SEALED SHUT.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
09/16/2013 | Routine |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- CORRECTION MADE: Observed clean to sight the inside surfaces to the soda gun and the soda gun holder
- General violation description:
- 4-602.11 - no visible mold present.
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTION MADE: Observed ~70 PPM chlorine sanitizer solution being dispensed by the dish wash machine.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: When to Wash
- Comment:
- CORRECTION MADE: Observed employees present wash their hands after placing raw hamburger patty on the grill and before handling ready to eat sandwich toppings.
- 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
|
09/26/2012 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Locations:
- Beverage Beverage gun heads and holders
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- Observed mold build-up on the inside surfaces to the soda gun and the soda gun holder
- General violation description:
- 4-602.11 - clean and sanitize within increase frequency to preclude visible mold buildup.,
- Critical: Sanitizers
- Items:
- Sanitizer(s)
- Problems:
- Do not comply with law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Observed the chemical sanitizer being too strong @ 400 ppm for wiping cloth storage in the dish wash room
- General violation description:
- 7-204.11 - maintain @ 100 ppm not to exceed 150 ppm. CORRECTION MADE: Observed mixture discarded for new @ 100 ppm chlorine solution.
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s) dish washing area
- Problems:
- Below 25 ppm And/or water temperature below 120 degrees f
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed zero chlorine sanitizer solution being dispensed by the dish wash machine. Utilize the control switch to prime the sanitizer line and the to assure adequate amount of sanitizer is being dispensed for the first load washed. ,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Grill line food prep area
- Problems:
- Did not wash hands Between raw and ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed employee interviewed exchange gloves only in between placing raw hamburger patty on the grill and handling ready to eat food. Perform hand washing after handling raw meat before handling ready to eat foods
- General violation description:
- 2-301.14 - exchanging gloves for new is not a substitute for hygienic hand washing.,
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- basement dry storage room
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- i.) Observed exposed ice at the bar exposed to air borne debris
- General violation description:
- 3-305.11 - possible coughs and sneezes, keep covered in between use. ii.) Observed sack of potatoes on the floor
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- back kitchen area food prep area
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- Comment:
- Observed wiping cloth stored in less than 10 ppm chlorine solution
- General violation description:
- 3-304.14 - maintain sanitizer strength between 50 ppm and 150 ppm. CORRECTION MADE: Observed wiping cloth storage solution refreshed at 100 ppm.
|
09/04/2012 | Routine |
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Employee(s) Dish machine
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed the dish wash employee removing their soiled gloves, to put away clean dishes, absent hand washing. First perform hygienic hand washing before handling clean dishes. Correction Made: Observed the dish wash employee, following CFM instruction, perform hygienic hand washing in between handling soiled dishes and putting away clean dishes.
- 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
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- Rear utility room
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed the wet mop head stored in the squeeze chamber of the mop bucket. Limit bacterial growth by draping or hanging up the wet mop to increase air flow and quicken drying time. Correction Made: Observed mop head draped over the squeeze chamber for effective air drying.
- 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.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s)
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- i.) Observed the employee(s) present were not fully aware of the names of the big 5: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), SHIGELLA, NORO VIRUS The signs and illness symptoms: VOMITING, DIARRHEA, JAUNDICE - Excludes them from the retail food establishment SORE THROAT with FEVER, INFECTED WOUND & or Pustular Boil - Restricts them from the food preparation area. The Procedure to remove the Restrictions: NOTIFY the person in charge AND following DIARRHEA or VOMITING REMAIN HOME, SYMPTOM FREE for at least 24 HOURS. i.) Correction Made: Observed the food employee(s) present, following CFM instruction, are aware of the five illness symptoms, their associated restrictions, the means to remove the restrictions and requirement to inform the person in charge
- General violation description:
- 2-103.11 - material provided. ii.) Observed the employee(s) present were not fully aware when using the stab type food thermometer of the minimal internal temperature needed to: DESTROY ORGANISMS of Public Health concern, held for at least 15 seconds are: 145*F for WHOLE MUSCLE MEAT
|
01/18/2012 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- CORRECTED. AN AIR GAP BETWEEN DRAIN LINES FROM ICE BIN, COMPRESSOR, AND RECEIVING SEWER LINE HAS BEEN PROVIDED.
- 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.
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- IN COMPLIANCE. CAN OPENER HAS BEEN CLEANED. FOOD CONTACT SURFACES APPEAR CLEAN.
- 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
|
06/29/2011 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice holding bin
- Corrections:
- Provide adequate air gap.
- Comment:
- PROVIDE AN AIR GAP IN BETWEEN DRAIN LINE FROM ICE BIN/ICE MACHINE AND RECEIVING SEWER LINE. CURRENTLY AN AIR BREAK IS PROVIDED. CUT OR ELEVATE LINES TO PROVIDE AN AIR GAP. REVISIT IN 10 DAYS.,
- 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.
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ALL FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE KEPT CLEAN, FREE OF FOOD DEBRIS ACCUMULATION. CORRECTED. MANAGER PLACED CAN OPENER IN DISH MACHINE TO WASH . ALSO CLEAN ROUTINELY BASE HOLDER FOR CAN OPENER.,
- 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)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN LIGHT FIXTURES IN KITCHEN AREA.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Prohibitions
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored Under other source of contamination
- Corrections:
- Remove and store in protected area.
- Comment:
- DISCONTINUE PRACTICE OF STORING SPATULAS BETWEEN TABLE RIM AND WALL.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
|
06/21/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DRIED FOOD DEBRIS ON THE CAN OPENER BLADE, HAND HELD CAN OPENER BLADE, AND ONE KNIFE ON THE MAGNETIC KNIFE RACK. FOOD-CONTACT SURFACES MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN NOTED ITEMS NOW AND AFTER USE BEFORE STORAGE. CORRECTED BY CLEANING NOTED ITEMS DURING 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
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After other activities
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED EMPLOYEE ENTER KITCHEN, PUT ON GLOVES, AND BEGIN WORKING WITH FOOD WITHOUT WASHING HANDS. EMPLOYEES MUST WASH HANDS UPON ENTERING THE WORK AREA, WHEN CHANGING TASKS, AND BEFORE PUTTING GLOVES ON. TRAIN EMPLOYEES ON "WHEN TO WASH" HAND WASHING REQUIREMENTS. CORRECTED DURING INSPECTION. EMPLOYEE IS AWARE THAT HE IS REQUIRED TO WASH HANDS WHEN ENTERING KITCHEN. GLOVES WERE REMOVED AND HANDS WERE WASHED.
- 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
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- OBSERVED 2 LARGE, COVERED, PLASTIC CONTAINERS OF SOUP AT 136F-140F IN ICE BATHS AT THE 3-COMPARTMENT SINK WITH MOST OF THE ICE MELTED. AN EMPLOYEE STATES THAT THE SOUP HAS BEEN COOLING FOR 2-2.5 HOURS. FOODS MUST BE COOLED EFFECTIVELY TO PREVENT THE GROWTH OF ILLNESS CAUSING BACTERIA. COOLER SOUPS IN UNCOVERED METAL PANS, STIR OFTEN, REPLACE ICE AS IT MELTS. ENSURE THAT SOUP IS COOLED FROM 135F TO 70F WITHIN 2 HOURS AND FROM 70F TO 41F OR BELOW WITHIN AN ADDITIONAL 4 HOURS USING THE COOLING METHODS OUTLINED ABOVE.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
|
08/06/2010 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED 2 EMPLOYEE BEVERAGES IN UNCOVERED CUPS IN THE KITCHEN. EMPLOYEES MUST DRINK FROM COVERED CUPS IN KITCHEN AREAS. ENFORCE THE USE OF LIDS ON CUPS. CORRECTED DURING INSPECTION BY DISCARDING ONE CUP AND LIDDING THE OTHER.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- basement
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CASES OF TAKEOUT CUPS AND BOXES STORED ON THE FLOOR IN THE BASEMENT STORAGE ROOM. FOOD ITEMS MUST BE STORED UP OFF THE FLOOR BY AT LEAST 6 INCHES TO PREVENT CONTAMINATION FROM PESTS, DURING CLEANING, AND IN THE CASE OF FLOOD. MOVE ITEMS UP OFF THE FLOOR BY AT LEAST 6 INCHES.
- 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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02/08/2010 | Routine Inspection |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- 3-compartment sink(s) sprayer
- Problems:
- Not provided on Spray hose at Dish sink
- Corrections:
- Provide adequate air gap, replace spring.
- Comment:
- AN AIR GAP OF AT LEAST ONE INCH MUST BE PRESENT BETWEEN THE END OF THE SPRAYER AND THE FLOOD RIM OF THE 3-COMPARTMENT SINK. SHORTEN HOSE OR SECURE TO PROVIDE AN ADEQUATE AIR GAP. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM.,
- 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.
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Utensil(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SOILED KNIVES IN THE KNIFE HOLDER AND DRIED FOOD DEBRIS ON THE PIZZA SCREENS. FOOD CONTACT SURFACES MUST BE CLEANED AND SANITIZED AFTER USE. DO NOT PLACE SOILED UTENSILS INTO THE HOLDERS WITH CLEAN ITEMS. CORRECTED DURING INSPECTION BY CLEANING AND SANITIZING THE NOTED ITEMS.
- 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
- Repairing
- Items:
- Physical facilities Floor(s)
- Locations:
- kitchen floor
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR FLOORING IN AREAS WHERE TILES ARE LOOSE AND BASE WOOD IS IN POOR REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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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08/19/2009 | Routine Inspection |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics sanitizer
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- CORRECTED by labeling the 2 spray bottles as sanitizer during the inspection.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Ambient Temp. Measuring Device
- Items:
- Air/water thermometer(s) cooler(s) prep
- Locations:
- salad prep area
- Problems:
- Not accurate To plus or minus 3 degrees f
- Corrections:
- Replace.
- General violation description:
- 4-203.12 - (A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5°C in the intended range of use.(Pf) (B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±3°F in the intended range of use. (Pf)
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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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02/23/2009 | Routine Inspection |
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