- Critical: Backflow Prevention Device, Wh
- Comment:
- Corrected The spray nozzle has been cut and there is only a hose connected to the faucet with a hose bibb vacuum breaker attached.
- 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: Controlling Pests
- Comment:
- Corrected Observed no gnats or drain flies in the restaurant. It is actively being controlled.
- 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: Cooling Methods
- Comment:
- Corrected Marinara sauce is first cooled and then placed into the walk in freezer to finish cooling before being placed into the walk in 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 Ice bin and grain bins 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: Non-Continuous Cooking of Raw
- Comment:
- Corrected Chicken is no longer par cooked and is only cooked to order.
- General violation description:
- 3-401.14 - Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be: (A) Subject to an initial heating process that is no longer than sixty minutes in duration
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected Observed soup on the steam table to be at 150F and 163F.
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- Corrected Observed food is properly date marked within a 7 day period starting with the date prepared and 6 days afterwards.
- 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: Sanitizing Solutions, Testing
- Comment:
- Corrected Chlorine test strips were provided.
- 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 A new faucet has been installed and the faucet in the employee bathroom is no longer leaking.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/02/2015 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Comment:
- OBSERVED THAT A HOSE WITH ASPRAY NOZZLE WAS ATTACHED TO THE WATER SUPPLY LINE UNDER THE WAREWASHING DRAINBOARD WITHOUT PROPER PROTECTION. INSTALL A MINIMUM OF AN ASSE 1020 BACKFLOW PREVENTER ON THE WATERLINE TO THE HOSE BIB.,
- 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: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Comment:
- OBSERVED THAT THERE WERE GNATS IN THE DINING ROOM AREA. CONTROL THE PRESENTS OF PEST ON THE PREMISE. ,
- 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: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly
- Comment:
- OBSERVED THAT THE PASTA AND MARINARA SAUCE WERE FOUND STORED IN 5 GALLON BUCKETS IN THE WALK-IN COOLER AND FOUND AT 66 DEGREES AND 56 DEGREES F. DO NOT COOL POTENTIALLY HAZARDOUS FOODS IN LARGE QUANTITIES.,
- 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)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED THAT THERE WAS MILDEW/MOLD ON THE INTERIOR OF THE ICE MACHINE ,ICE BIN, SOILED INTERIOR OF GRAIN BINS.,
- 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: Non-Continuous Cooking of Raw
- Comment:
- OBSERVED THAT THERE WAS PAR COOKED CHICKEN BREAST IN THE COOLER UNMARKED AS SUCH. After initial heating, but prior to complete cooking, par foods must be marked or otherwise identified as such. The food may be identified in any effective manner provided that the marking system is disclosed to the regulatory authority upon request. ,
- General violation description:
- 3-401.14 - Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be: (A) Subject to an initial heating process that is no longer than sixty minutes in duration
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED THAT THERE WERE TWO SOUPS IN THE BUFFET LINE STORED AT 123 DEGREES F. THE SOUPS WERE REMOVED FROM THE BUFFET TABLE TO BE REHEATED. ,
- 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Comment:
- OBSERVED THAT THE LETTUCE BUCKETS, PASTA BUCKETS, PANCAKE MIXTURES, POTATOES, DRESSING, BOTH IN THE WALK-IN COOLERS AND REACH-IN COOLERS DID NOT HAVE DATE MARKS.,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit, Sanitizer test kit chlorine
- Problems:
- Not provided, Not provided
- Corrections:
- Provide., Provide.
- Comment:
- PROVIDE CHLORINE SANITIZER 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
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED THAT THE 3-COMPARTMENT SINK IS MISSING A FAUCET TO ALLOW FOR WASHING THAT WELL., AND THE EMPLOYEE RESTROOM SINK WAS LEAKING AT THE FAUCET ONTO THE FLOOR.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED THAT WALLS, FLOORS, CEILINGS ARE SOILED WITH GREASE AND DUST AND SPLASHED FOODS
- General violation description:
- 6-501.12 - DRY STORAGE ROOM CEILING DIFFUSER, WALLS IN THE PREP AREAS AND COOK LINE ARE SOILED, CEILINGS ARE YELLOW WITH GREASE AND DIFFUSERS ARE BLACK WITH DUST /MOLD. PRODUCE WALK-IN COOLER WALLS HAD MOLD , SOILED WALLS IN ALL AREAS. FLOORS WERE BLACKEN WITH BUILD-UP UNDER THE SHELVING AND UNDER THE DISHMACHINE. PIPING UNDER THE DISHMACHINE WERE SOILED AND DUSTY.
- Cutting Surfaces
- Items:
- Cutting surface(s)
- Problems:
- With deep cuts/grooves
- Comment:
- OBSERVED DAMAGED CUTTING BOARDS FOUND ON THE REACH-IN COOLER. REPLACE.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- OBSERVED THAT UNECESSARY ITEMS BLOCKING THE ENTRANCE TO THE REAR RESTROOM AND UNUSED EQUIPMENT / FAN/ ETC NEAR THE BACK DOOR AND ELECTRICAL ROOM.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED THAT THE FOLLOWING NON-FOOD CONTACT SURFACES ARE SOILED WITH OLD FOOD AND DUST HANGING
- General violation description:
- 4-602.13 - PAN RACKS IN THE COOLER, WALK-IN FANS, SHELVING, PREP TABLE SHELVING , EXTERIOR OF ICE MACHINE AND COOKING AND OTHER EQUIPMENT, HANDLES OF COOLERS. CLEAN THE HANDLES AND SINKS OF THE HANDWASHING SINKS, TO REMOVE GREASE AND SOIL.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- 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.
- Packaged and Unpackaged Food -
- Comment:
- OBSERVED THAT THERE WERE FOODS UNCOVERED IN THE WALK-IN COOLER
- General violation description:
- 3-302.11 - UNCOVERED SAUCES, NOODLES, LETTUCE BUCKETS, PANCAKE MIXES, ETC. OBSERVED THAT CARDBOARD WAS USED ON SHELVING
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Comment:
- OBSERVED THAT THE WIPING CLOTHS WERE FOUND ON THE TABLE AND ANOTHER CLOTH WAS FOUND IN A CONTAINER WITHOUT SANITIZER. ANOTHER BUCKET WAS FOUND WITH SANITIZER ABOVE 200ppm CHLORINE. STORE ALL WIPING CLOTHS SUBMERGED IN A CHEMICAL SANITIZING SOLUTION OF PROPER CONCENTRATION .
- 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
|
03/12/2015 | Routine |
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s)
- Problems:
- Not scaled to increments of 1 pound per square inch or smaller
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- OBSERVED FOOD THERMOMETER THAT IS OFF SCALE BY 9 DEGREES. FOOD THERMOMETER SHALL BE ACCURATELY CALIBRATED. CALIBRATE. PERSON-IN-CHARGE(PIC) CORRECTED BY CALIBRATING THERMOMETER THROUGH ICE METHOD. CORRECTED.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Wait station cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED CHILI AT 130 F INSIDE THE KITCHEN AND SCRAMBLE EGGS AT 119 F AT THE BAR. EXCEPT DURING PREPARATION, COOKING , COOLING, OR WHEN TIME IS BEING USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) FOR HOT HOLDING SHALL BE MAINTAINED AT 135 F OR HIGHER. CHILI WAS REHEATED TO 165 F AND PLACED IN STEAMER FOR HOT HOLDING. EGGS WERE DISCARDED DURING INSPECTION. RISK CONTROL PLAN PROVIDED. 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)
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED TRAYS OF MEAT ON THE FLOOR OF THE WALK-IN FREEZER. FOOD SHALL BE STORED 6 INCHES OFF THE FLOOR TO PROTECT AGAINST POSSIBLE CONTAMINATION. PERSON-IN-CHARGE(PIC) PLACED MEAT ON SHELVES. CORRECTED.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
09/17/2014 | Routine |
- Critical: Characteristics
- Comment:
- CORRECTED BY REPLACING CONTAINERS WITH DURABLE, STAINLESS STEEL, FOOD GRADE CONTAINERS
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED BY CLEANING THE CAN OPENER AND SLICER.
- 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:
- CORRECTED BY HOLDING PHF AT 41F IN PREP COOLERS.
- 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)
|
04/17/2014 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- steam table
- Problems:
- Allow migration of deleterious substances
- Corrections:
- Provide food grade quality and approved surfaces and materials.
- Comment:
- SINGLE USE COTTAGE CHEESE CONTAINERS ARE USED AS HOT FOOD HOLDERS IN THE STEAM TABLE. PROVIDE FOOD GRADE MULTI-USE CONTAINERS DESIGNED FOR USE IN STEAM TABLE (SUCH AS STAINLESS STEEL), THAT WILL NOT DECOMPOSE UNDER HIGH HEAT.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- kitchen cookline
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- PREP/ SERVING UTENSILS SUCH AS KNIVES AND CUTTING BOARDS ARE CLEANED 3 TIMES PER DAY (APPROX. EVERY 6 HOURS). CLEAN WITHIN 4 HOURS OR SOONER OF NEEDED TO PREVENT EXCESSIVE BACTERIAL ACCUMULATION., CORRECTED BY CLEANING AND THE PIC AND COOK STATED THAT IN USE ITEMS WILL BE CLEANED 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
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER AND SLICER HAD OLD DRIED DEBRIS. KEEP CLEAN. CLEAN THE SLICER WITHIN 4 HOURS IF USED THROUGHOUT THE DAY. COMPLETE AND FAX RISK CONTROL PLAN TO NUMBER ON FORM WITHIN 3 DAYS.,
- 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)
- Locations:
- Wait station cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE WAIT STATION PREP COOLER: HOUSE MADE RANCH DRESSING 44F, COLE SLAW WAS AT 46F, TOMATOES RECENTLY CUT AT 60F, CUT TOMATOES IN DRAWER 46F. HOLD AT OR BELOW 41F. TAKE 60F TOMATOES TO WALK IN COOLER TO RAPID COOL. IN THE COOK LINE PREP COOLER: HAM, BOILED EGGS, CUT LETTUCE AND TOMATOES, GYOR MEAT AT 44-46F. HOLD AT OR BELOW 41F.,
- 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 and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- kitchen storage area
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE FLOOR THROUGHOUT THE KITCHEN AND STORAGE AREA IS NOT CLEAN. CLEAN THE FLOOR INCLUDING UNDER EQUIPMENT.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Locations:
- kitchen
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- THE BROWN CUTTING BOARD IS CHIPPING AT THE EDGE. REPLACE.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN INSIDE OF COOLERS, COOLER DOOR HANDLES, SLICER ADJUSTMENT KNOBS AND ON-OFF TOGGLE SWITCH, SHELVING THROUGHOUT. KEEP CLEAN. CLEAN HAND CONTACT SURFACES (HANDLES/KNOBS/SWITCH) DAILY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
03/21/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- REAR KITCHEN OVEN PULL OUT CATCH TRAYS HAVE A LARGE ACCUMULATION OF DEBRIS. ALL EQUIPMENT SHALL BE CLEAN AT ALL TIMES. CLEAN PULL OUT CATCH TRAYS IMMEDIATELY., CORRECTED-ITEMS CLEANED TODAY.
- 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: Food Contact with Equipment an
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- A PLATE IS LEFT IN THE COOKED RICE IN WALK IN COOLER. ALL FOODS SHALL ONLY TOUCH CLEAN AND PROPER UTENSILS. REMOVE PLATE IMMEDIATELY AND TRAIN STAFF ON UTENSIL STORAGE IMMEDIATELY., CORRECTED-PLATE REMOVED DURING INSPECTION AND STAFF EDUCATED ON REQUIREMENT.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CORRECTED-BUCKET OF WIPING CLOTHS SOLUTION DISCARDED., SANITIZER WIPING CLOTH SOLUTION ABOVE 200 PPM. ALL SANITIZER RANGES SHALL BE IN THE PROPER 50 TO 100 PPM RANGE. CORRECT IMMEDIATELY.
- 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: Ready-to-Eat, Potentially Haza
- 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:
- TUBS OF COOKED SAUSAGES IN WALK IN COOLER WITHOUT DATE MARKINGS. ALL REQUIRED ITEMS SHALL BE PROPERLY DATE MARKED. DARK MARK ITEMS IMMEDIATELY., CORRECTED - ITEMS MARKED TODAY.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO CHLORINE TEST STRIPS AVAILABLE FOR WIPING CLOTH SANITIZER BUCKETS-ONLY QUAT STRIPS FOUND TODAY. ALL FACILITIES SHALL BE ABLE TO PROPERLY CHECK SANITIZER LEVELS AT ALL TIMES. ACQUIRE CHLORINE TEST STRIPS IMMEDIATELY., CHLORINE TEST STRIPS ORDERED.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- WALLS, FLOORS AND CEILINGS ARE UNCLEAN THROUGHOUT KITCHEN. ALL AREAS SHALL BE IN CLEAN CONDITION. CLEAN ALL AREAS DAILY.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- MEATS STORED ON WALK IN COOLER FLOOR. ALL FOODS SHALL BE PROPERLY STORED ON SHELVES SIX INCHES ABOVE FLOOR. STORE FOODS CORRECTLY IMMEDIATELY AND DAILY.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
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09/26/2013 | Routine |
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- FLOOR TILES BY DISHMACHINE ARE LOOSE AND MISSING GROUT. REPAIR TILES/REGROUT BY NEXT INSPECTION. FLOOR MUST BE SMOOTH, DURABLE AND EASILY CLEANABLE. RECHECK IN 6 MONTHS, NEXT ROUTINE INSPECTION.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
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09/21/2012 | 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:
- EMPLOYEES MUST WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. WAITRESS GRABBED LETTUCE WITH BARE HANDS AT TIME OF INSPECTION., AFTER DISCUSSION, TONGS WERE FOUND. CORRECTED AT TIME OF INSPECTION.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- EMPLOYEE RESTROOM MUST BE CLEANED , TOILET AND HANDSINK ARE VERY DIRTY TODAY. CORRECT IMMEDIATELY, RECHECK NEXT INSPECTION. WALLS ARE CEILING OVER WALK IN COOLER DOOR ARE SOILED. CLEAN REGULARLY, SET A CLEANING SCHEDULE TO AVOID BUILD-UP. RECHECK IN 6 MONTHS.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- DO NOT STORE FOOD ITEMS ON TRAYS ON WALK IN FREEZER OR WALK IN COOLER FLOOR. MANY ITEMS ON TRAYS UNDER SHELVING UNITS TODAY. RAISE TO 6 INCHES OFF FLOOR AT ALL TIMES TO PROTECT FOOD ITEMS. RECHECK NEXT INSPECTION.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
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03/08/2012 | Routine Inspection |
- Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device
- Problems:
- Not properly Maintained
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- REPAIR THE BACKFLOW PREVENTER ON THE DISHMACHINE, WATER IS LEAKING FROM UNDER THE CAP ON THE AVB ON THE WATER LINE ABOVE THE MACHINE.
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN FLOOR IN , CLEAN FLOOR UNDER THE DRY STORAGE ROOM SHELVING UNITS, REMOVE EXCESS BUILDING SUPPLIES AND REORGANIZE ON UTILITY SHELF. CLEAN BACK WALL AND CEILING IN KITCHEN, ESPECIALLY OVER WALK IN COOLER DOORS.
- 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.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- KEEP SCOOPS AND WAITSTATION UTENSILS ON A CLEAN DRY SURFACE AND WASH EVERY 4 HOURS, OR KEEP IN RUNNING WATER OR IN PRODUCT. UTENSILS AT WAITSTATION TODAY WERE IN A PITCHER OF STANDING WATER.
- 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
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09/30/2011 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN EMPLOYEE RESTROOM SINK AND MOP SINK DAILY. CLEAN BACKSPLASH ON VENTILATION HOODS, AND CEILING AROUND WIC.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR DRAINLINE IN WALK IN FREEZER WHERE THE CONDENSATION IS LEAKING ONTO FLOOR AND HAS CAUSED AN ICE BUILDUP.
- 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.
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03/29/2011 | Routine Inspection |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- BLACK/BROWN/DARK COLORED TRASH BAGS ARE NOT APPROVED FOR FOOD STORAGE OR TO COVER FOOD - FOOD CONTAINERS. USE "FOOD GRADE" CLEAR OR LIGHTER COLORED BAGS. CORRECTED TODAY -- TRASH BAG REMOVED AS COVER FOR CONTAINERS OF FOOD., CORRECTED TODAY.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE STORAGE AREAS, ARRANGE ITEMS SO NOTHING SITS ON FLOOR EXCEPT EQUIPMENT SUCH AS VACUUMS, ETC. CLEAN THE WALK-IN COOLER FAN GUARD AND REMOVE MOLD FROM UNIT COVER. CLEAN THE FORMER MENS EMPLOYEE RESTROOM. CLEAN THE REMAINING EMPLOYEE RESTROOM.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- BTOILER - FRYER HOOD - - -REPLACE BROKEN FILTERS, CLEAN THE HOOD FILTERS & DUCTS, PROVIDE SPACERS TO CLOSE GAPS. GRILL HOOD - - REPLACE BROKEN FILTERS, PROVIDE SPACERS, CLEAN DUCTS. IN ALL HOODS - - CLOSE GAPS, CONTINUE MAINTENANCE AS NEEDED. ICE MACHINE - - REPLACE MISSING LID LINER.
- 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.
- Lighting, Intensity
- Items:
- Lighting intensity
- Problems:
- Less than 10 foot candles
- Corrections:
- Provide as required
- Comment:
- REPAIR THE LIGHT IN THE WALK-IN FREEZER.
- 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
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09/16/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- Corrective Actions Observed: Cited FOOD CONTACT SURFACES 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:
- POTENTIALLY HAZARDOUS, READY TO EAT FOODS WERE LABELED WITH A PROPER DATE MARK. VIOLATION CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Clean Freq, Nonfood-Contact Su
- Comment:
- ****COMPLIANT 4-602.13 Cited surfaces are thoroughly cleaned and free of encrusted debris.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Comment:
- CLEANING IS IMPORTANT IN ENSURING SANITARY PREPARATION OF FOOD.
- 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
- Comment:
- EQUIPMENT REPAIRED.
- 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.
- Hand Cleanser, Availabilty
- Comment:
- SOAP PROVIDED TO EACH HANDSINK.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Surface Characteristics, Indoo
- Comment:
- CARDBOARD REMOVED FROM FLOOR.
- 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
- Comment:
- PLUMBING REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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03/08/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) INTERIOR SURFACE OF ICE MACHINE SOILED 2) BEVERAGE GUN HOLDER AT BAR,
- 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)
- Locations:
- reach-in cooler(s) cookline
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- POTENTIALLY HAZARDOUS READY TO EAT FOODS (COOKED RIBS AND CHICKEN, GRAPE LEAVES, ETC) STORED WITHOUT A CONSUME BY DATE INSIDE THE COOKLINE REACH-IN COOLERS.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) SHELVES STORING SPICES IN PREP AREA 2) BAR COUNTER STORING GLASSES BENEATH SHELF LINER,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Cookline Ventilation hood filters
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- bar handsink
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Surface Characteristics, Indoo
- Items:
- Floor material(s)
- Locations:
- walk in freezer
- Problems:
- Not nonabsorbent in areas subject to moisture Walk-in cooler(s)/freezer(s)
- Corrections:
- Repair/replace to be non-absorbent.
- Comment:
- CARDBOARD LINING WALK-IN FREEZER FLOOR - REMOVE AND PROVIDE RUBBER FLOOR MATS,
- 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:
- employee restroom
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- NO HOT WATER AT EMPLOYEE RESTROOM HANDSINK.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/23/2010 | Routine Inspection |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- food prep area
- Problems:
- Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- Discontinue practice of allowing a common cloth towel to come into direct contact with cooked bacon. Simply switch to either a foil or food grade plastic wrap instead., Owner removed the cloth towel from service at the time of todays inspection. Cooking staff was instructed to utilize a foil wrap from this point further. Violation Corrected.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Mop sink drain
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep free of heavy accumulations the floor drain area of the mop sink. Heavy accumulations can disrupt water flow into the actual drain.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- food prep area floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the floor areas under various grill line equipment. Do not let old food residuals accumulate under this equipment.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling
- Locations:
- Dry Storage room air diffuser
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean the overhead air diffuser(s) located in the rear dry storage room. Keep clean with frequent washings.
- 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.
- HVAC System Vents
- Items:
- HVAC system
- Locations:
- Ventilation hood system Baffle Filters
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Reinstall baffle filters within ventilation system so that no large open gaps are evident. This will allow the system to properly capture greases / smoke as designed.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- ice cream freezer(s) dipper well
- Problems:
- Improperly stored In standing water Dipper well turned off
- Corrections:
- Keep dipper well turned on.
- Comment:
- Keep the dipper well water flow in the on position so that fresh cold water is continually running over stored utensils.
- 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
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08/24/2009 | Routine Inspection |
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