- Critical: Cooling Methods
- Comment:
- Corrected Observed two containers of chicken and rice soup in the walk in cooler were at 41F. The cook was asked how soup is cooled after it is prepared and the cook stated that ice water baths are used along with constant stirring of the product along with taking temperatures.
- 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 Surface
- Comment:
- Corrected Observed there is a daily cleaning chart kept for every four hours to wash-rinse-sanitize the large cutting board in the kitchen. Each cook also signs his name when the task is done.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
|
04/20/2015 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- Cooling must be accomplished in an efficient manner that will bring the food out of the temperature danger zone (135F to 41F) quickly to preclude the growth of bacteria. The two step cooling method is from 135F to 70F within 2 hours or less and from 70F to 41F within 4 hours or less. Observed in the walk in cooler two large, covered, plastic containers of chicken and rice soup prepared in the morning between 6am to 7am. At time of inspection the temperature of the soup was 50F and 57F. Utilize methods that will bring the temperature down quickly such as: 1. Cooling in smaller pans and using an ice water bath. 2. Monitoring the temperature throughout. 3. Constant stirring of the food. Manager corrected this mistake by discarding both batches of soup and verifying the correction. ,
- 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 Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- Food-contact surfaces of potentially hazardous food must be washed-rinsed-sanitized throughout the day at least every 4 hours. Observed the cutting boards on the prep line are only wiped down throughout the day when they become contaminated from spillage, and are washed-rinsed-sanitized at the end of the night. Increase sanitization of cutting boards to at least every 4 hours.,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- In non-potentially hazardous food utensils stored within the same container must be stored with handles above the top level of the food. Observed a bowl used for dispensing a bin of spices on the downstairs storage rack, inside of the product. Also a cup was lying in a box of rice in the upstairs dry storage. Use scoops with handles to dispense bulk, dry storage food items.
- 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
- Prohibition
- Items:
- Jewelry
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- Comment:
- Employees must not wear jewelry on arms and hands. Observed a cook in the kitchen with a bracelet on his arm. Have employees remove jewelry when preparing food. (Except wedding bands, or medical information bracelets).
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Physical facilities must be maintained in good repair. Observed ceiling tiles missing or having holes in them. The metal strip along the wall on the cookline is falling down. Maintain in good 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:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Wet wiping cloths used to wipe counters and other surfaces must be stored completely submerged in the chlorine sanitizer bucket with a concentration between 50ppm to 100ppm to limit bacterial growth. Observed on the cookline multiple wet wiping cloths on the counter. Store wet cloths completely submerged in chlorine sanitizer from 50ppm to 100ppm.
- 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
|
04/09/2015 | Routine |
- Cleaning Receptacles
- Items:
- Refuse container(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed heavy build-up of gease on the lid of grease dumpster. Clean the dumpsters regularly to avoid attracting insects and rodents.
- General violation description:
- 5-501.116 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate FOOD, EQUIPEMENT, UTENSILS, LINENS, or SINGLE-SERVICE and SINGLE-USE ARTICLES, and waste water shall be disposed of as specified under # 5-402.13. (B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed mops stored on floor near the mop sink. Hang mops up to air dry.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed loose plumbing on the mop sink. Secure pipes to the wall with bracket.
- 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
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Observed ice scoop laying in ice bin. Store ice scoop with handle up out of ice. Violation was corrected in my presence.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed grease behind the panel doors of the fryers. Non-food contact equipment must be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/31/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE ICE CREAM COOLER WAS SOILED AND ICE WAS FORMED ON THE WALLS. DEFROST, CLEAN, WASH, RINSE AND SANITIZE ALL THE COOLER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS., THE ICE CREAM COOLER WAS CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN CORRECTED.
- 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: Potentially Hazardous Food (Ti
- Comment:
- THE GLASS COOLER WAS AT 37F IN THE BOTTOM AND THE DISPLAY CASE WAS AT 45F. THE SPINACH PIE WAS AT 44.2 F. THE COLD AIR IS LEAKING TROUGH THE DOORS. ALL THE PHF WAS TRANSFERRED TO THE BOTTOM OF THE COOLER. AT THE TIME OF INSPECTION THE TEMPERATURE WAS LOWERED AND GASKET WAS INSTALLED BETWEEN THE DOORS TO STOP THE LEAK. THE TEMPERATURE CAME DOWN TO 41F IN THE GLASS CASE. VIOLATION WAS CORRECTED. THE SANYO COOLER WAS REMOVED FROM THE FACILITY.
- 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)
|
04/30/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- ,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- 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)
- Miscellaneous Sources of Conta
- Items:
- Food
- Problems:
- Not protected
- Corrections:
- Store in protected manner.
- Comment:
- A CONTAINER OF CHEESE WAS PLACED OVER THE TOP OF ANOTHER CHEESE CONTAINER. DO NOT STACK THE ONE FOOD CONTAINER OVER THE OTHER WITHOUT A PHYSICAL SEPARATION TO AVOID POSSIBLE CONTAMINATION. THE BOTTOM CONTAINER CHEESE WAS DISCARDED. VIOLATION WAS CORRECTED BY EDUCATION.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
|
04/29/2014 | Routine Inspection |
| No violation noted during this evaluation. | 02/11/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The small sanyo cooler was at 44.3f and the Rice Pudding was at 43.7f. Potentially Hazardous Food shall be stored under 41f. Discard all the phf that are above 41f for more than 4 hours. The phf was transferred to another cooler. The air temperature on this cooler was lowered. It was rechecked by the cooperator's thermometer and mine. It came down to 41f but the bottom shelves were still at high temperature. The operator decided to remove the cooler from the facility. Violation was corrected at the time of inspection.
- 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)
|
10/29/2013 | Routine Inspection |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE SPRAY NOZZLE WAS HANGING INTO THE GARBAGE DISPOSAL SINK. TO PREVENT POSSIBLE CONTAMINATION BY CROSS CONTAMINATION OR BY BACK SIPHON AGE PROVIDE AIR GAP. THE BOTTOM OF THE NOZZLE SHOULD BE AT LEAST 1 INCH ABOVE THE TOP OF THE FLOOD WALL. AT THE TIME OF INSPECTION THE NOZZLE WAS RAISED UP AND WAS TIED WITH A STRING. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- 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
- Cleaning Ventilation Systems,
- Items:
- Ventilation system vents to the outside
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- ONE OF THE AIR VENTS HAS ACCUMULATED DEBRIS. IT WAS CLEANED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE THE MISSING TILES IN THE DRY STORAGE ROOM BY NEXT ROUTINE INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
10/30/2012 | Routine Inspection |
| No violation noted during this evaluation. | 09/18/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED: FOOD CONTACT SURFACES OF EQUIPMENT HAVE BEEN CLEANED AND SANITIZED.
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED: POTENTIALLY HAZARDOUS READY TO EAT FOODS HELD UNDER REFRIGERATION OVER 24 HOURS ARE PROPERLY DATE MARKED AS REQUIRED.
- 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
- Critical: Ready-to-Eat Food, Disposition
- Comment:
- CORRECTED: DID NOT OBSERVE ANY EXPIRED POTENTIALLY HAZARDOUS FOODS.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Comment:
- ALL RAW MEATS, POULTRY AND FISH STORED BELOW AND AWAY FROM ALL OTHER FOODS., MANAGER MOVED DRESSING CUPS TO SHELF ABOVE RAW ANIMAL PRODUCT.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
|
07/10/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN MEATSLICER BETWEEN BLADE AND HOUSING OF OBSERVED FOOD PRODUCT ACCUMULATING AT THE TOP OF THE SLICER BLADE........BREAK DOWN SLICER TO ENSURE THESE AREAS ARE PROPERLY CLEANED
- 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: 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:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED FOODS STORED IN COOLERS 24 HOURS. 2 packs of salami at top of fron t reach i n cooler without dating. SLICED HAM , COOKED RICE, COLE SLAW, TRAY OF COOKED SPINACH PIE AND HARD BOILED EGGS OBSERVED WITHOUT 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
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- DISCARD 3 REMAINING PORTIONS OF SPINACH PIE IN TRAY DATED 5-1 IN WALK IN COOLER.......DISCARD FOOD PRODUCTS AT THE END OF THE DISCARD DATES. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- CONTAINER OF COOKED RICE STORED ON FLOOR UNDER BUCKETS OF RAW CHICKEN AND CONTAINERS OF FETA CHEESE ON FLOOR UNDER RAW EGGS IN WALK IN COOLER.....STORE RAW ANIMAL FOODS ON BOTTOM SHELVING SEPARATE FROM OTHER FOODS. submit risk control plan for repeat critical item
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Repairing
- Comment:
- REPAIR WALL COVING AND TILE FROM STAIRS TO BREAD CART....ABOUT 6-7 FEET OF DAMAGED TILE OBSERVED AT FLOOR LEVEL.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
05/02/2012 | Routine Inspection |
| No violation noted during this evaluation. | 01/18/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- RICE PUDDING RECORDED AT 66F IN TOP OF DISPLAY COOLER.........AT THE TOP OF REACH IN COOLER , 3 CONTAINERS OF SLICED AND DICED TOMATOES RECORDED AT 48F AND 2 CONTAINERS OF OF CHICKEN CHUNKS RECORDED AT 80F. MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.
- 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)
- Critical: When to Wash
- Comment:
- OPERATOR OBSERVED CHANGING GLOVES AND WASHING HANDS AS REQUIRED
- 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
|
11/18/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- SPINACH PIE AT 50F IN DISPLAY COOLER. COOKED SAUSAGE AT 48F IN REACH-IN-COOLER DRAWER (CHEF'S COOLER). MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. DISCARD THE ABOVE POTENTIALLY HAZARDOUS FOODS IN THE 2 COOLERS. REPAIR COOLERS TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. SUBMIT RISK CONTROL PLAN.,
- 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)
- Critical: Preventing Contamination from
- Comment:
- OPERATOR WEARING GLOVES AT VISIT.
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- FOOD PRODUCTS LABELED WHERE REQUIRED.
- 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
- Critical: Ready-to-Eat Food, Disposition
- Comment:
- NO EXPIRED FOODS.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Comment:
- RAW ANIMAL FOODS STORED PROPERLY.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
|
11/02/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SPINACH PIE , RICE PUDDING AT 50F, HOTDOGS AT 47F, TUNA SALAD AT 45F, AND SLICED TOMATOES AT 50F IN REACH IN COOLERS.............REPAIR OR REPLACE BOTH COLER S TO MAINTAIN POTENTIALLY HAARDOUS FOODS AT 41F OR BELOW.SUBMIT RISK CONTROL PLAN, ,
- 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)
- 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:
- OPERATOR OBSERVED HANDLING FOODS( SALAD INGREDIENTS) WITH BARE HANDS NO BARE HAND CONTACT WITH READY TO EAT FOODS...SUBMIT RISK CONTROL PLAN,
- 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: 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:
- PPROVIDE DISCARD DATES ON SLICED SALAMI, COOKED EGGS/HARD BOILED, EGG SALAD, COOKED CHICKEN CHUNKS AND REMOVE OLD DISCARD DATES BEFORE PUTTING NEW LABELS ON CONTAINERS .,
- 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
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- DISCARD FOOD PAST THE DISCARD DATE........RICE PUDDING AND SPINACH PUIE OBSERVED WITH 10-11 DISCARD DATES.,
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW EGG BATTER FOR FRENCH TOAST STORED OVER CUCUMBERS IN COOLER....STORE RAW ANIMAL FOODS ON BOTTOM SHELF SEPARATE FROM OTHER FOODS...SUBMIT RISK CONTROL PLAN,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
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10/12/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED UNCOVERED COFFEE MUG AND LOOSELY COVERED POP CUPS AT WAITSTATION AREA AND ALSO UNCOVERED WATER AT COOKLINE. EMPLOYEE BEVERAGES MUST BE TIGHTLY COVERED WITH STRAW OR IN TRAVEL MUG WITH LID AND HANDLE., CORRECTED. BEVERAGES DISCARDED. CUP WITH LID AND STRAW USED.
- 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
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- CORRECTED. ITEMS DISCARDED., OBSERVED METAL ICE SCOOP CRACKED DOWN THE MIDDLE AND PLASTIC TUB IN FREEZER CHIPPED AND CRACKED. FOOD CONTACT SURFACES MUST BE FREE OF ANY CRACKS OR CHIPS. DISCARD.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- IN PREP COOLER OBSERVED CONTAINER OF RAW FISH AND FISH BATTER ON TOP SHELF ABOVE CHEESE AND OTHER READY TO EAT FOODS. IN WALK-IN COOLER OBSERVED MANY TRAYS OF EGGS ON SHELF ABOVE DRESSINGS/SAUCES, 2 BOXES OF RAW SAUSAGE ABOVE RAW BACON, AND CONTAINER OF RAW FISH ABOVE LETTUCE AND OTHER READY TO EAT FOODS. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS AND SEPARATED FROM EACH OTHER. , CORRECTED. COOK PUT RAW FISH AND BATTER ON BOTTOM SHELF IN PREP COOLER. EMPLOYEE MOVED ALL ITEMS IN WALK-IN COOLER: RAW EGGS ON BOTTOM SHELF, RAW FISH ON BOTTOM SHELF, RAW SAUSAGE BELOW RAW BACON.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: When to Wash
- Items:
- Employee(s)
- 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:
- CORRECTED. MANAGER INSTRUCTED EMPLOYEE TO WASH HANDS BETWEEN DIRTY AND CLEAN DISHES. EMPLOYEE OBSERVED WASHING HANDS., OBSERVED DISH EMPLOYEE HANDLING SOILED DISHES THEN PUT AWAY CLEAN DISHES WITHOUT WASHING HANDS. EMPLOYEES MUST WASH HANDS BETWEEN DIRTY AND CLEAN EQUIPMENT.
- 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
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11/23/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep station cooler(s) cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TOMATOES AT 50F, RAW SHELL EGGS AT 54F ON RAISED RAIL, SLICED HAM AT 49F INSIDE COOLING DRAWER., POTENTIALLY HAZARDOUS FOODS STORED ON ICE TO MAINTAIN COLD STORAGE TEMPERATURE OF 41 DEGREES F. OR BELOW.
- 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)
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Dry Storage room
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- FOOD DEBRIS OBSERVED ON DRY STORAGE ROOM FLOOR BEHIND THE 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- cooler(s) cookline
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR REACH-IN COOLER AND PREP STATION COOLER AT COOKLINE.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- men's and women's restrooms
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Dry Storage room
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- 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
- Surface Characteristics, Indoo
- Items:
- Floor material(s)
- Locations:
- Dry Storage room
- Problems:
- Not smooth
- Corrections:
- Repair/replace to be smooth.
- Comment:
- MISSING FLOOR TILES IN DRY STORAGE ROOM - REPLACE TO PROVIDE A DURABLE, SMOOTH, EASILY CLEANABLE SURFACE.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- 2-compartment sink faucets
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/24/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- All food contact surfaces of equipment observed clean to sight and touch. Violation Corrected.
- 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
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12/10/2009 | Follow-up |
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