- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed coffee creamers left out in bowls with a temperature of 69 degrees F. Potentially hazardous foods must be held below 41 degrees F. Store coffee creamers requiring refrigeration in coolers when not in use. These creamers were discarded in my presence. Violation 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)
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed missing light shield above the dishmachine table. Install a light shield.
- 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
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed large gaps in rear wall by back door and around the rear door frame. Recommend sealing gaps with caulking.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the cooler under the toaster. Provide a conspicuous thermometer in this cooler.
- 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)
|
01/07/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Locations:
- in the Dish machine
- Comment:
- THE DISH WASH MACHINE WAS NOT DISPENSING ADEQUATE CHLORINE SANITIZER RINSE. SERVICE TECHNICIAN ARRIVED AND SERVICED MACHINE TO OBTAIN 50 PARTS PER MILLION FINAL CHLORINE RINSE. ITEM CORRECTED AT TIME OF INSPECTION.
- 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: Separation
- Locations:
- on the spice shelf
- Comment:
- TWO CONTAINERS OF CLEANING CHEMICALS WERE STORED ON THE SPICE RACK. CONTAINERS WERE RELOCATED TO BE WITH THE OTHER CLEANING CHEMICALS, UNDERNEATH THE TABLE WITH THE ONE MICROWAVE OVEN. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Using a Handwashing Sink
- Locations:
- By the Dish machine
- Comment:
- A TRAY OF SOAKING SILVERWARE WAS IN THE BASIN OF THE HAND WASH SINK NEAR THE DISH WASH MACHINE. TRAY REMOVED TO PROVIDE ACCESS TO SINK. VIOLATION CORRECTED AT TIME OF INSPECTION.
- 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)
- Good Repair and Proper Adjustm
- Locations:
- in the 3-compartment sink
- Comment:
- THERE IS ONLY ONE SINK STOPPER FOR THE THREE COMPARTMENT SINK. AT LEAST TWO MORE STOPPERS NEED TO BE ACQUIRED TO USE DURING WASH, RINSE AND SANITIZE PROCEDURES FOR KITCHEN WARE CLEANING.
- 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.
- In-Use Utensils, Between-Use S
- Locations:
- ice bin(s)
- Comment:
- IN THE ICE BIN NEAR THE SODA FOUNTAIN, THE METAL SCOOP HANDLE WAS LAYING ON THE ICE CUBES. ICE SCOOP REMOVED AND PLACED ON A CLEAN PLATE. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Intensity
- Locations:
- lunch room floor
- Comment:
- ONE OF THE FLUORESCENT LIGHTS IN THE DRY STORAGE ROOM IS NOT FUNCTIONING. REPAIR FIXTURE OR REPLACE THE FLUORESCENT TUBE.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Service Sink
- Locations:
- in the utility room
- Comment:
- A WHEELED MOP BUCKET WAS STORED IN THE UTILITY SINK BASIN. BUCKET WAS REMOVED TO PROVIDE ACCESS TO UTILITY TUB. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
|
07/11/2014 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED BY PROVIDING AIR GAP FOR SPRAY NOZZLE AT DISH MACHINE.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Conveying Sewage
- Comment:
- CORRECTED BY REMOVING ALL ITEMS FROM MOP SINK SO IT IS ALWAYS ACCESSIBLE.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Cooling Methods
- Comment:
- CORRECTED BY COOLING RICE PUDDING BEFORE PUTTING IN PREP COOLER.
- 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
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED BY CLEANING ICE MACHINE INTERIOR.
- 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: Manual and Mechanical Warewash
- Comment:
- CORRECTED. DISH MACHINE TESTED 50-100PPM CHLORINE.
- 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: Preventing Contamination from
- Comment:
- CORRECTED. OBSERVED COOK USING GLOVES FOR READY TO EAT FOODS.
- 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: Using a Handwashing Sink
- Comment:
- CORRECTED BY NOT STORING ITEMS IN HANDWASH SINK SO IT IS ACCESSIBLE.
- 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)
|
02/17/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of Equipment
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- SPRAY NOZZLE AT DISH MACHINE HANGS BELOW RIM LEVEL OF DRAIN BOARD. MUST PROVIDE AT LEAST A 1 INCH AIR GAP BETWEEN SPRAY NOZZLE AND RIM.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Conveying Sewage
- Items:
- Sewage
- Problems:
- Not conveyed to point of disposal Through approved
- Comment:
- OBSERVED MOP SINK FULL OF ITEMS INSIDE IT - BUCKETS, FLOURESCENT LIGHTS, FLOOR WET SIGN. DO NOT STORE ITEMS IN MOP SINK - MAKE ACCESSIBLE AT ALL TIMES TO PROPERLY DISPOSE OF MOP WATER. MOP WATER MUST BE DUMPED IN MOP SINK - NO OTHER DISPOSAL METHODS ARE APPROVED.,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly
- Comment:
- OBSERVED CONTAINER OF RICE PUDDING IN 1-DOOR PREP COOLER THAT TEMPED 97F & 110F ON THE SIDES AND 146F IN THE MIDDLE. FOODS SHALL NOT BE COOLED IN A PREP COOLER - FOOD MUST BE 41F TO BE PUT IN A PREP COOLER. COOL USING OTHER METHODS - ICE BATH, FREEZER, REFRIGERATOR. ,
- 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
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED MOLD AND RUST INSIDE ICE MACHINE BIN AROUND SIDES AT TOP AND ON METAL GUARD. DRAIN ICE MACHINE, CLEAN AND SANITIZE. IF NEEDED, COVER RUSTY AREAS WITH A FOOD GRADE EPOXY TO PREVENT RUST CONTAMINATING ICE.,
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISHMACHINE AT 0PPM CHLORINE AFTER RUNNING IT TWO TIMES. PROVIDE 50-100PPM CHLORINE TO SANITIZE FOOD CONTACT SURFACES.,
- 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: 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 GRAB WASHED LETTUCE FROM REACH-IN COOLER AND CUT IT AT PREP AREA WITH BARE HANDS, ALSO OTHER READY TO EAT FOODS HANDLED WITH BARE HANDS. OBSERVED WAITRESS MAKING SALADS WEARING GLOVES AND USING TONGS. COOK WAS TOLD TO DISCARD ALREADY CUT LETTUCE, WASH HANDS AND WEAR GLOVES TO CUT LETTUCE. LETTUCE WAS DISCARDED AND GLOVES PUT ON TO CUT THE REST. A FOLLOW-UP WILL BE CONDUCTED IN 10 DAYS.,
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- HANDWASH SINK AT DISH MACHINE AREA NOT ACCESSIBLE DUE TO CONTAINER STORED IN IT. DO NOT STORE ITEMS IN OR IN FRONT OF HANDWASH SINK. MAKE ACCESSIBLE AT ALL TIMES.,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED 2-DRAWER COOLER AT FRONT WITH DUCT TAPE ON TOP DRAWER HOLDING IT TOGETHER, OBSERVED DUCT TAPE ON ICE CREAM FREEZER (STORING FRIES IN IT) LID. REPAIR/REPLACE ITEMS.
- 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.
- Intensity
- Items:
- Lighting intensity
- Comment:
- OBSERVED LIGHT OUT ABOVE DISH MACHINE AREA AND NO LIGHTS WORKING IN BACK AREA. PROVIDE LIGHTING.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED CEILING TILES IN BACK AREA BY BACK DOOR WITH WATER DAMAGE AND PIECES FALLING. REPLACE CEILING TILES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
01/13/2014 | Routine |
| No violation noted during this evaluation. | 07/17/2013 | Routine |
- Critical: Food Temperature Measuring Dev
- Comment:
- CORRECTED BY PROVIDING A DIGITAL FOOD PROBE THERMOMETER.
- 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)
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED BY PROVIDING CHLORINE TEST STRIPS.
- 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)
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED BY REPLACING HANDLES ON HANDWASH SINK AND NOW THE HOT WATER IS PROVIDED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/16/2013 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY DOES NOT HAVE A PROBE THERMOMETER TO TAKE FOOD TEMPERATURES. PROVIDE A PROBE THERMOMETER.,
- 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)
- 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:
- UPON ENTERING FACILITY, OBSERVED EMPLOYEE MAKING A SANDWICH WITH BAREHANDS (LETTUCE, BREAD, TOMATO, ETC). GLOVES OR SUITABLE UTENSILS MUSTS BE USED TO HANDLE READY TO EAT FOODS., CORRECTED DURING INSPECTION BY WEARING GLOVES TO HANDLE READY TO EAT FOODS.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE CHLORINE TEST STRIPS TO TEST DISHMACHINE SANITIZER LEVEL.,
- 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)
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- HANDWASH SINK BY DISHMACHINE HAS HOT WATER HANDLE STRIPPED AND NOT SUPPLYING HOT WATER. REPAIR TO PROVIDE HOT WATER. FOLLOW-UP WILL BE CONDUCTED WITHIN 3 TO 5 DAYS.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Equipment and utensils
- Items:
- Equipment and utensil(s)
- Problems:
- Not durable Designed
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- OBSERVED SMALL PLASTIC CUPS USED AS SCOOPS FOR DICED HAM AND CUT SAUSAGE LINKS. USE A SCOOP WITH A HANDLE AND ENSURE THE HANDLE IS NOT CONTACTING THE FOOD TO PROTECT FROM CONTAMINATION.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- POST "EMPLOYEES MUST WASH HANDS" SIGNS AT BOTH KITCHEN HANDWASH SINKS AND IN WOMEN'S RESTROOM.
- 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.
|
01/09/2013 | Routine |
| No violation noted during this evaluation. | 07/27/2012 | Routine Inspection |
- Critical: Preventing Contamination from
- Comment:
- OPERATOR WASHED HANDS AFTER CRACKING RAW EGGS AND PUTTING ON GLOVES
- 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
- Comment:
- OPERATOR IS USING GLOVES WHEN NEEDED
- 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
|
02/14/2012 | Follow-up |
- Critical: Preventing Contamination from
- Items:
- Food item(s) handled
- Problems:
- Handled with bare hands
- Corrections:
- Hands/arms shall be washed with soap and hot water at handsink.
- Comment:
- NO BARE HAND CONTAXCT WITH READY TO EAT FOODS......OPERATOR OBSERVED PLACING BACON ON PLATE AND SLIDING TOAST ONTO PLATE USING BARE HAND (RIGHT HAND).....USE GLOVES AND UTENSILS TO HANDLE FOOD PRODUCTS. ALSO WAITRESS DRAGGED CUP THROUGH THE ICE WITHOUT USING ICE SCOOP.......USE ICE SCOOP TO PUT ICE INTO CUSTOMERS CUPS.,
- 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:
- COOK OBSERVED CRACKING EGGS WITH BARE HAND THEN RESUMING WORK AND HANDLING FOOD WITH CONTAMINATED BARE HANDS........ENSURE EMPLOYEES WASH HANDS AFTER HANDLING RAW EGGS AND AFTER CRACKING RAW EGGS.,
- 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
|
01/18/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- MEAT SLICER CLEANED AFTER USE........CURRENTLY IN USE BY EMPLOYEES.
- 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: Controlling Pests
- Comment:
- NO FRUIT FLIES OBSERVED AT TIME OF VISIT.
- 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
- Critical: System Maintained in Good Repa
- Comment:
- HAND SINK REPAIRED AND FUNSTIONAL
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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08/04/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN MEAT SLICER OF ACCUMULATED FOOD PARTICLES.,
- 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: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Not performed
- Comment:
- REMOVE OBSERVED SMALL FRUIT FLIES AT THE DINING AREA BOOTH AND BACK KITCHEN WORK AREA,
- 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
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR BACK HANDWASH SINK ..........HANDWASH SINK MUST BE FULLY FUNCTIONAL FOR EMPLOYEE USAGE.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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07/12/2011 | Routine Inspection |
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored in water That is standing
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- OBSERVED RAW GROUND BEEF IN A PAN OF WATER. THAW UNDER APPROVED METHODS., CORRECTED. OWNER PUT BEEF UNDER RUNNING WATER.
- 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
|
01/04/2011 | Routine Inspection |
- 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 EMPLOYEE SLICING FETA CHEESE WITH BARE HANDS. READY TO EAT FOODS SHALL BE HANDLED WITH SUITABLE UTENSILS OR GLOVED HANDS., CORRECTED. PERSON IN CHARGE TOLD EMPLOYEE THAT GLOVES MUST BE USED TO HANDLE AND SLICE THE FETA CHEESE. EMPLOYEE PUT ON GLOVES TO FINISH SLICING.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 2-DOOR VICTORY COOLER BOTTOM SHELF HAS DUCT TAPE INSIDE BOTTOM SHELF. REMOVE DUCT TAPE AND SEAL WITH CAULK OR EPOXY AND INSTALL A PIECE OF SMOOTH, EASILY CLEANABLE MATERIAL OVER HOLE.
- 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- COOKS MUST WEAR HAT OR HAIRNET.
- 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
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07/14/2010 | Routine Inspection |
- 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:
- DID NOT OBSERVE ANY POTENTIALLY HAZARDOUS READY TO EAT FOODS HELD OVER 24 HOURS DATE MARKED (HAM, CORNED BEEF, COLESLAW, TZAZIKI SAUCE, SOUPS, CARROT CAKE). PERSON IN CHARGE STATED THESE ITEMS MADE BETWEEN FRIDAY AND TODAY. MUST MARK WITH USE BY DATES., CORRECTED. PERSON IN CHARGE LABELED ALL POTENTIALLY HAZARDOUS READY TO EAT ITEMS HELD OVER 24 HOURS WITH USE BY DATES.
- 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
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly
- Comment:
- OBSERVED COOKED CHICKEN IN PREP COOLER AT 68F TO 75F. PERSON IN CHARGE STATED COOKED AT 12:30. DISCUSSED NOT USING PREP COOLER TO COOL ITEMS. OBSERVED 3 CONTAINERS OF SOUP IN 2 DOOR COOLER AT 110F TO 137F. PERSON IN CHARGE STATED ICE BATH USED - MUST COOL DOWN ITEMS BEFORE PUTTING IN COOLER AS TO COOL PROPERLY AND ALSO NOT HEAT UP COOLER.
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- COOK DID NOT HAVE HAT OR HAIRNET. PERSON IN CHARGE HAS HAT. COOKS MUST WEAR HAT OR HAIRNET.
- 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
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01/04/2010 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- SPRAY NOZZLE AT DISH MACHINE IS HANGING BELOW RIM OF DRAIN BOARD. MUST PROVIDE AIR GAP OF AT LEAST 1 INCH. ,
- 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
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- PREP COOLER AT GRILL HAD SLICED TOMATOES AT 49F/50F AND DICED TOMATOES 61F/63F. PERSON IN CHARGE STATED TOMATOES WERE NOT HELD IN COOLER BEFORE, SO CUT AT ROOM TEMPERATURE. EXPLAINED MUST COOL SLICED TOMATOES DOWN TO 41F BEFORE PUTTING IN PREP COOLER. ALSO SLICED HAM AT 66F. HAM JUST SLICED TODAY. PERSON IN CHARGE STATED SHE STARTED PREPPING, BUT GOT BUSY. EXPLAINED THAT PREP SHALL BE DONE IMMEDIATELY OR ITEM PUT BACK IN COOLER UNTIL PREP CAN BE FINISHED. , CORREDTED. TOMATOES PUT IN OTHER COOLER TO COOL DOWN TO 41F OR BELOW. HAM AND OTHER ITEMS WILL BE PREPPED IMMEDIATELY.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly
- Comment:
- 2 POTS OF SOUP IN REACH-IN AT 96F WITH LIDS ON. DIVIDE INTO 3 PANS TO NOT BE MORE THAN 4 INCHES THICK AND USE OTHER COOLING METHODS - ICE BATH, ICE WAND, ETC.
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- COOK OBSERVED WITHOUT HAT OR HAIRNET. PROVIDE AND WEAR.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- hand wash sink(s)
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- HAND WASH SINK BY COOKLINE IS LEAKING. FACILITY LEAVES SINK ON DURING WORKING HOURS FOR COOKS TO WASH HANDS. REPAIR TO WORK PROPERLY. PERSON IN CHARGE STATED PLUMBER HAS BEEN NOTIFIED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
07/08/2009 | Routine Inspection |
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