- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between drain line and flood rim of receiving drain Equipment
- Locations:
- Ice machine(s) floor drain
- Problems:
- Less than 1 inch
- Corrections:
- provide
- Comment:
- Observed water cooled compressor to the ice machine discharge line extending deep into the receiving floor drain. Provide 1" air gap of drinkable water line.;An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- General violation description:
- 5-202.13 -
- Critical: When to Wash
- Locations:
- Employee(s) dish washing area
- 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
- Single-Service and Single-Use
- Items:
- Single-service/single-use items portion cups
- Locations:
- Dry storage area
- Problems:
- Reused
- Corrections:
- Do not reuse single-service/single-use items.
- Comment:
- Observed single use portion cup in dry rice storage container. Use scoop with handle extended out of product.
- General violation description:
- 4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s) Employee
- Locations:
- employee restroom
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- Comment:
- Observed wiping cloth sanitizer near zero evaporation due to hot hot water. , Correction made: observed fresh sanitizer at above 100 ppm in wiping cloth bucket.
- 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
|
06/30/2015 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO PAPER TOWELS AT WAITRESS STATION HAND WASHING SINK AND THE HAND WASHING SINK ACROSS FROM DISH WASH MACHINE. DRYING PROVISIONS LIKE DISPOSABLE PAPER TOWELS SHALL BE AT OR ADJACENT TO EACH HAND WASHING SINK TO PROPERLY DRY HANDS AFTER WASHING. PIC PROVIDED PAPER TOWELS DURING INSPECTION. CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED SOUP AT 129*F FOR HOT HOLDING IN WAITRESS STATION. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED A S PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOOD (PHF) MUST BE HOT HELD AT 135*F OR HIGHER. PERSON-IN-CHARGE REHEATED SO 135*F SOUP TO 165*F AND HELD SOUP AT 135*F DURING INSPECTION. 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 BOXES OF CORN BEEF BRISKET STORED ON THE FREEZER FLOOR. FOOD SHALL BE STORED AT LEAST 6 INCHES ABOVE THE FLOOR. PIC PLACED BOXES ON SHELVING CART AT LEAST 6 INCHES ABOVE FLOOR. 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- CUPS WERE SUBMERGED IN DRESSING INSIDE SALAD COOLER TO THE RIGHT OF THE DOOR WAY. DISPENSING UTENSILS SHALL BE STORED IN FOOD WITH THEIR HANDLES ABOVE THE FOOD. FOOD EMPLOYEE CORRECTED VIOLATION BY PROVIDING SERVING SPOONS WITH THEIR HANDLES STORED ABOVE THE FOOD. CORRECTED.
- 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
- Ventilation Hood Systems, Adeq
- Items:
- Ventilation hood
- Problems:
- Inadequate
- Corrections:
- Provide adequate ventilation.
- Comment:
- OBSERVED A MISSING FILTER IN THE VENTILATION SYSTEM LOCATED ON THE COOK LINE. VENTILATION SYSTEM SHALL BE ADEQUATELY FILTER GREASE AND PREVENT STAINING THE WALLS. PROVIDE FILTER. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
|
12/09/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- TIME IS BEING USED AS A PUBLIC HEALTH CONTROL FOR SANDWICH COOLERS. THE PHF INCLUDE TOMATOES, COLE SLAW, TUNA SALAD, CHICKEN SALAD HUMMUS. NO PHF WILL BE STORED UNDERNEATH REACH-IN , INSTEAD THEY WILL REMAIN IN THE WALK-IN COOLER UNTIL NEEDED. A WRITTEN PROCEDURE HAS BEEN PROVIDED. LOGS WILL BE KEPT TO MONITOR TEMPERATURES EVERY 4 HOURS. 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)
|
07/22/2014 | Follow-up |
- Critical: Backflow Prevention
- Comment:
- AN INCH GAP IS PROVIDED UNDERNEATH THE ICE MACHINE. CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- HAM WAS 41 F AT THE REACH-IN COOLER AND TURKEY SLICES WERE 38 F INSIDE WALK-IN COOLER. SHREDDED AND CUT LETTUCE WERE 52 F - 56 F AT REACH-IN COOLER. DICED AND SLICED TOMATOES WERE 56 F, AND 50 F RESPECTIVELY. DURING ROUTINE FOLLOW-UP INSPECTION PERSON-IN-CHARGE IMPLEMENTED AN ICE BATH TO COOL FOOD. STAFF WILL MAINTAIN AN ICE BATH SYSTEM UNTIL COOLER IS REPAIRED. FOLLOW UP WITHIN 7 DAYS TO VERIFY COMPLIANCE.,
- 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)
|
07/14/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- OBSERVED PIPING FROM ICE MACHINE IMPROPERLY AIR GAPPED INSIDE FLOOR DRAIN. AN AIR GAP AN INCH ABOVE THE DRAIN MUST BE PROVIDED TO AVOID POSSIBLE CONTAMINATION. PROVIDE AN INCH AIR GAP ABOVE DRAIN. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- OBSERVED NO HOT WATER AT ANY OF THE HAND WASH SINKS INSIDE THE BATHROOMS. AT THE HAND WASH SINK HOT WATER AT A TEMPERATURE OF 100 F SHALL BE PROVIDED. PIC PROVIDED HOT WATER BY LIGHTING THE PILOTS ON THE HOT WATER TANKS. 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.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TOMATOES,CUT LETTUCE, SHREDDED HAM, AND TURKEY ARE ALL IN THE LOWER 50S FOR TEMPERATURE MEASUREMENTS AT FRONT REACH-IN COOLER AND DOUBLE DOOR COOLER BELOW. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS FOR COLD HOLDING SHALL BE 41 F OR LESS. KEEP PHF FOR COLD HOLDING AT 41 F OR LESS. FOOD HAS BEEN MOVED TO ANOTHER COOLER. A FOLLOW UP WILL BE CONDUCTED 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)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Locations:
- dish machine(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED EMPLOYEE USING QUAT TEST STRIPS ON CHLORINE SANITIZING SOLUTION. A TEST KIT SHALL BE USED TO TEST SANITIZING SOLUTION IN MG/L. PIC PROVIDED THE CORRECT TEST KIT DURING INSPECTION. CORRECTED. REMEMBER TO TRAIN WORKERS ON THE APPLICABLE TEST KIT FOR SANITIZING SOLUTION.
- 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)
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED MOPS RESTING IN THE MOP SINK AFTER USE. MOPS SHALL BE HUNG AFTER USE TO PROPERLY AIR DRY. FIX MOP HANGER. VERIFY CORRECTION WITHIN 10 DAYS.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- OBSERVED LIGHT BULBS WITHOUT COVERS UNDER THE MAIN HOOD IN BACK GRILL AREA. PROTECTIVE LIGHTING SHALL BE PROVIDED WHEN EXPOSED TO THE POSSIBILITY OF CONTAMINATING FOOD. PROVIDE PROTECTIVE SHIELD. VERIFY AT NEXT INSPECTION.
- 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
|
06/23/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- NOW CLEAN
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Sanitizing Solutions, Testing
- Comment:
- KIT 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)
|
12/12/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- ice cream machine
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- WAITRESS AREA HAND WASH SINK LACKING PAPER TOWELS. PROVIDE, PAPER TOWELS PROVIDED
- 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 Cleanser, Availabi
- Items:
- Soap at handsink dishwash area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- SOAP PROVIDED
- 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)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Locations:
- dish machine(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- SEE EMPLOYEE REST ROOM.
- 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
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE LIGHT SHIELD FOR LIGHT ON MAIN LINE.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- ice cream freezer(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
12/05/2013 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- TEST KIT 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)
|
06/21/2013 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- DRAIN LINE SERVING WALK IN COOLER LACKING AIR GAP. PROVIDE. RISK CONTROL ,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DURING INSPECTION DISH MACHINE WAS NOT SANITIZING., DISH MACHINE IS NOW SANITIZING.
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- cooler(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED RAW FISH IN DRAWER STORED OVER PREPARED GRAPE LEAVES IN 4 DRAWER COOLER UNIT., REARRANGED.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- ,
- 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 floors
- Locations:
- Cookline
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN FLOOR UNDER EQUIPMENT ON COOK LINE.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- 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
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Locations:
- dumpster area
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- Rear Back Door
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- REAR DOOR NOT CLOSING PROPERLY.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Outside Receptacles
- Items:
- Waste receptacle(s) dumpster
- Locations:
- dumpster area
- Problems:
- With doors,lids or covers Broken
- Corrections:
- Repair/replace.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
- Repairing
- Items:
- Physical facilities Wall(s)
- Locations:
- dish machine(s)
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- WALL DAMAGED IN DISH ROOM. REPAIR
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
06/11/2013 | Routine |
- Critical: System Maintained in Good Repa
- Comment:
- THE 3 COMPARTMENT SINK RIGHT SIDE HOT WATER HANDLE IS REPAIRED. VIOLATION CORRECTED. ( HOT WATER IS FUNCTIONING PROPERLY).
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/07/2013 | Follow-up |
- Critical: System Maintained in Good Repa
- Comment:
- THE THREE COMPARTMENT SINK ( RIGHT SIDE) HOT WATER HANDLE IS NOT WORKING TODAY. IT WAS REPAIRED AND IS BROKEN AGAIN ACCORDING TO MANAGER. CORRECT IMMEDIATELY. REVISIT IN 5 DAYS.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Light Bulbs, Protective Shield
- Comment:
- THE LIGHT SHIELD ABOVE THE DISHMACHINE HAS BEEN REPLACED. VIOLATION CORRECTED.
- 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
|
01/02/2013 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE DRAIN LINE FOR THE WALK IN COOLER HAS FALLEN INTO THE DRAIN BOWL. REPAIR BY PERMANENTLY ATTACHING PIPE WITH A CLAMP TO THE SIDE OF THE WALK IN. , THE DRAIN LINE WAS TEMPORARY AIR GAPPED BY PROPPING IT UP TODAY. REPAIR PERMANENTLY BY NEXT INSPECTION.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- THE SHEPHERDS PIE CONTAINERS WERE OPENED AT TIME OF INSPECTION AND PIC AND EMPLOYEES UNDERSTAND PROPER COOLING PROCEDURES., SHEPHERDS PIE WAS COOLING IN CLOSED PLASTIC CONTAINERS ON THE PREP TABLE TODAY, THE INTERNAL TEMP WAS 86F. COOL WITH THE LIDS OFF TO 70F WITHIN 2 HOURS AND DOWN TO 41F WITHIN AN ADDITIONAL 4 HOURS. COOL WITH LIDS OFF SO THAT FOODS CAN VENT AND HEAT CAN ESCAPE AND NOT GET TRAPPED IN.
- 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: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE HOT WATER HANDLE ON THE THREE COMPARTMENT SINK RIGHT SIDE IS NOT WORKING. REPAIR WITHIN 10 DAYS., ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- REPLACE THE CRACKED LIGHT SHIELD OVER THE DISHMACHINE BY NEXT INSPECTION.,
- 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
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12/17/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- TOMATOES AND HUMMOUS IN PREP TABLE COOLER ARE 37F, UNIT WAS DEFROSTED/REPAIRED/FREON ADDED. 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:
- CEILING TILES ARE CLEAN IN KITCHEN, VENTS ARE CLEAN IN KITCHEN OVER COOKLINE. 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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07/12/2012 | 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:
- PREP TABLE COOLER ON COOKLINE HAD HUMMOUS AT 46F, TURKEY AT 56F ( BELOW), HUMMOUS ON TOP AT 48F, TOMATOES AT 46F. MOVE ALL PHF'S TO ANOTHER UNIT IMMEDIATELY. REPAIR ADJUST SO ALL PHF'S HOLD UNDER 41F AT ALL TIMES. REVISIT IN 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
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN CEILING VENTS ON AN INCREASED BASIS, VENTS OVER COOKLINE HAVE DUST/DIRT BUILD UP TODAY. RECHECK IN 6 MONTHS, NEXT ROUTINE INSPECTION.,
- 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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06/22/2012 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Comment:
- HOT WATER HANDLE IS REPAIRED ON RIGHT SIDE OF THREE COMPARTMENT SINK. VIOLATION CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Floors, Walls, and Ceilings
- Comment:
- FLOOR IS REGROUTED IN DISH AREA. VIOLATION CORRECTED.
- 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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01/09/2012 | Follow-up |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Trim, file and maintain.
- Comment:
- REPLACE/REPAIR HOT WATER HANDLE AT THREE COMPARTMENT SINK WITHIN 10 DAYS, REVISIT IN 10 DAYS. HANDLE IS NOT FUNCTIONAL TODAY.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- 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:
- REGROUT FLOOR IN DISH AREA WHERE GROUT IS WORN OUT AND WATER IS POOLING BETWEEN TILES. CORRECT WITHIN 6 MONTHS.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- REPLACE MISSING LIGHT SHIELDS IN KITCHEN OVER PREP AREA BY NEXT INSPECTION.
- 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
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12/06/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- AT TIME OF INSPECTION, AN EMPLOYEE WAS FOUND TO BE EATING ON THE COOKLINE, DISCONTINUE PRACTICE, EAT OUTSIDE OF FOOD PREPARATION AREAS., EMPLOYEE DISCONTINUED EATING IN THE KITCHEN, AND STATED THAT THIS IS NOT A NORMAL PRACTICE FOR THIS ESTABLISHMENT.
- 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- HOMEMADE DRESSINGS (EX. LOBSTER ) AND HOMEMADE TARTAR SAUCE WERE DATED WITH DISCARD DATES OF 5/10 AND 5/12. DATE MARK ALL HOMEMADE DRESSINGS FOR NO LONGER THAN 7 DAYS FROM DAY OF PREPARATION. CORRECT PRACTICE IMMEDIATELY., DRESSING DISCARDED AT TIME OF INSPECTION, COOKS ARE AWARE OF PROPER DATEMARKING PROCEDURES AT THIS TIME.
- 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
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05/27/2011 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Locations:
- dish machine(s) (EXISTENCE OF) AIR GAP
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- Ice machine(s) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL THIS MACHINE HAS BEEN IN VIOLATION PREVIOUSLY AND REQUIRED A RISK CONTROL PLAN (RCP) TO BE IMPLEMENTED LAST YEAR
- 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: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- hot holding unit(s) POTENTIALLY HAZARDOUS FOOD(S) PHF'S
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- IT WAS OBSERVED THAT NO WATER WAS IN THE BOTTOM PLEASE PROMPTLY REHEAT TO 165 F OR GREATER FOR FIFTEEN SECONDS THEN MAINTAIN 135 F OR HIGHER OR DISCARD AND START WITH NEW SOUP(S) TODAY, PIC HAD PERSONNEL REHEAT AND ADDED WATER TO THE HOLDING UNIT, CHICKEN LEMON RICE SOUPS TESTED 130 F PLEASE ALWAYS MAINTAIN 135 F OR HIGHER
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Grill line POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TOMATOES, HUMMUS IN THE UPPER SECTION, CHEESE SAUCE (HELD OVERNIGHT) ON THE RIGHT SIDE, AND SALSA(HELD OVERNIGHT) ON THE LEFT SIDE IN THE LOWER SECTION ALL TESTED 44 - 47 F THIS IS A REPEAT VIOLATION ON THE SAME COOLER THEREFORE, AN OFFICE HEARING WILL BE SCHEDULED DATE/TIME WILL BE SENT US MAIL
- 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: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- Dry Storage room CANNED GOOD(S)
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- PIC MARKED FOR RETURN TO SUPPLIER, TWO CANS OF FOOD WITH DENTS PLEASE RETURN FOR CREDIT OR DISCARD
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
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11/23/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- today, all phf's are stored on the right hand side (north) and they all tested 41 f or lower also, all phf's will be stored in stainless steel pans and lid can be closed on the the right or north side when not busy
- 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)
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06/23/2010 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- 6/9/10 TODAY, CHEESES ON TOP AND SAUSAGE GRAVY AND HAM WERE ALL TESTED AND THE LOWEST READING WAS 44.9 F UNIT WAS SERVICED AND NOW IT WAS ADJUSTED IMPROPERLY AND IS LEAKING CONDENSATE ALL FOODS WERE MOVED TO OTHER COOLER(S) AND SERVICE TECH IS EN ROUTE PLEASE MODIFY RCP TO INCLUDE (3 - 4) MONITORING TIMES PER DAY AND ALSO CONSIDER PRE-CHILLING ALL PHF'S IN LARGER COOLER OR FREEZER PRIOR TO PLACEMENT AT THIS COOLER TO AVOID OVERWORKING THIS UNIT **CORRECT NO LATER THAN 6/26/10 OR AN OFFICE CONSULTATION WILL BE SCHEDULED**,
- 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)
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06/09/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Grill line POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED CHEESES AND TOMATOES TESTED 52 - 60 F PLEASE HAVE SERVICED IMMEDIATELY IF NECESSARY...BUT KEEP IN MIND THAT KEEPING LID DOWN WHEN NOT BUSY (SUGGEST RELOCATION OF NON PHF SAUCES TO ENABLE THIS), REARRANGING PHF'S AWAY FROM HEAT SOURCES AND NOT OVERSTOCKING MAY ALSO HELP KEEP THEM 41 F OR LOWER AS REQUIRED LEFT PIC WITH RISK CONTROL PLAN (RCP) PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP PROVIDED MDA TOMATO HANDOUT, ,
- 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- DUSTY FAN GUARDS IN WALK IN COOLER PLEASE THOROUGHLY CLEAN TODAY AND PUT INTO ROUTINE SCHEDULE TO PRECLUDE CHRONIC VIOLATION STATUS
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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05/27/2010 | Routine Inspection |
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