- Critical: Handwashing Sink, Installation
- Comment:
- Observed hot and cold running water at hand sink in boys restroom. Corrected
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
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04/13/2015 | Follow-up |
- Critical: Hand Drying Provision
- Comment:
- Observed paper towels in boys restroom. Corrected
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- System Maintained in Good Repa
- Comment:
- Observed working stoppers at 3 compartment sink. Corrected
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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03/24/2015 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions heated-air hand dryer
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Observed no paper towels in boys restroom and air dryer broken. Provide paper towels to restroom or fix air dryer (note: Male kitchen staff uses restroom). Hand washing sinks must have paper towels or working air dryer. Correct immediately,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed no hot water in boys restroom that kitchen staff uses. No water comes out when hot water is turned on. Provide hot water to this hand sink. Correct immediately,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Manager states that stopper does not work well and water drains quickly in wash section. Fix sink or provide working drain stopper so water can stay in 3 compartment sink. Plumbing system must be maintained. Correct immediately,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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03/12/2015 | Routine |
- Critical: Handwashing Sink, Installation
- Comment:
- CORRECTED. HOT WATER ABOVE 100F HAS BEEN PROVIDED AT THE HAND WASH SINK.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
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09/16/2014 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- TEMPERATURE 75F AT HAND WASH SINK. HAND WASH SINK SHALL HAVE A TEMPERATURE OF AT LEAST 100F. PROVIDE HOT WATER. AFTER HAND WASHING USE HAND SANITIZER. FOLLOW UP IN 10 DAYS. ,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
|
09/15/2014 | Routine |
| No violation noted during this evaluation. | 03/27/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- FOOD STRAINER/COLANDER HAD FOOD RESIDUE STILL ON IT AFTER IT HAD BEEN WASHED. FOOD CONTACT SURFACES SHALL BE CLEANED TO SIGHT AND TOUCH. CLEAN ANY AND ALL FOOD CONTACT SURFACES THOROUGHLY. CORRECTED BY CLEANING COLANDER.
- 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
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- LIDS WERE NOT CLOSED ON DUMPSTER. DUMPSTERS SHALL BE KEPT TIGHTLY COVERED. KEEP LIDS CLOSED. VERIFY AT NEXT ROUTINE INSPECTOR.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
|
09/26/2013 | Routine |
| No violation noted during this evaluation. | 02/14/2013 | Routine |
| No violation noted during this evaluation. | 10/10/2012 | Routine |
| No violation noted during this evaluation. | 04/24/2012 | Routine Inspection |
| No violation noted during this evaluation. | 10/26/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/25/2010 | Routine Inspection |
| No violation noted during this evaluation. | 10/07/2009 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- ceiling vents
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OUTLET VENTS.
- 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.
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10/20/2008 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- MILK TEMPERATURE IS 34 F. 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)
- Cleaning, Frequency/Restrictio
- Comment:
- HAND WASH SIGNAGE PROVIDED. VIOLATION CORRECTED.
- 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.
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11/06/2007 | |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 1-door refrigerator(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MILK TEMPERATURE IS 50 F. DISCARD IF THE MILK HAS BEEN STORED > 4 HOURS AND ADJUST AND/ OR REPAIR TO BRING < 41 F MILK TEMPERATURE IMMEDIATELY. REVISIT IS WITHIN 10 DAYS.,
- 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
- Comment:
- OUTLET CEILING VENTS ARE SOILED. DO 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- restroom(s)
- Problems:
- Not provided
- 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.
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10/09/2007 | |
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