| No violation noted during this evaluation. | 05/11/2015 | Follow-up |
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- Observed the sanitizing rinse for the dishmachine at only 138 degrees F. Sanitizing rinse must be 170 degrees F at the manifold and 160 degrees F at the dish surface. Repair or replace the dishmachine. Sanitize in the 3 compartment sink until dishmachine is repaired.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Covering Receptacles
- Items:
- Waste container(s)/container(s)
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Observed lids left open on the garbage and grease dumpsters. Keep lids closed to avoid attracting pests.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing sign for the dishwashing room handsink. Provide a handwashing sign.
- 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.
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed litter and garbage on ground of dumpster enclosure. Clean ground of enclosure to avoid attracting pests.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed food debris on the clean side of the dishmachine table. Non-food contact areas of equipment must be kept clean. Clean to sight and touch on a daily basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the chicken cooler by the grill. Provide a conspicuous thermometer in this cooler.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
04/30/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous cold food shall be maintained at 41 F or less. Observed diced tomatoes at 48 F at salad cooler. Discard and maintain diced tomatoes at 41 F or less., Corrected: PIC discarded diced tomatoes and replaced diced tomatoes. Observed diced tomatoes at 39 F at salad cooler.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands Between raw and ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Food employees shall clean their hands before engaging in food preparation and before donning new gloves. Observed employee handling raw fish with gloves on, took gloves off, and put a new pair of gloves on and handled cooked chicken. Wash hands before putting a new pair of gloves on and before changing gloves. , Corrected: PIC spoke to employees on when to properly wash their hands. Observed employees now washing hands more frequently and before donning new gloves.
- 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
- Effectiveness
- Items:
- Hair restraint hair/beard net
- Problems:
- Not worn on face
- Corrections:
- Provide beard net.
- Comment:
- Food employee hair restraints, such as beard restraints, that are designed and worn effectively to keep hair from exposed food, clean utensils, and equipment. Observed employees with long beards and at the fryer and grill stations. Require employees to wear beard restraints.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
10/22/2014 | Routine |
- Critical: Gloves, Use Limitation
- Items:
- Single-use glove(s)
- Problems:
- Soiled
- Corrections:
- Replace soiled glove.
- Comment:
- SINGLE USE GLOVES SHALL BE DISCARDED WHEN SOILED. OBSERVED EMPLOYEE PICK TONGS UP FROM THE FLOOR, TAKE THEM TO THE DISH AREA, AND RETURN TO PREPPING WITHOUT CHANGING GLOVES. CHANGE GLOVES WHEN SOILED. CORRECTED AT INSPECTION BY EMPLOYEE WASHING HIS HANDS AND DONNING NEW GLOVES.
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED AT 41F OR BELOW. OBSERVED CUT LETTUCE AND CUT TOMATOES AT 48F AND 50F RESPECTIVELY. THESE ITEMS WERE HELD ON THE TOP LEVEL OF THE SALAD COOLER NEAR THE MEAT GRILLING AREA. CORRECT IMMEDIATELY BY HOLDING FOODS BELOW 41F AND DISCARDING LETTUCE AND TOMATOES. CORRECTED AT TIME OF INSPECTION BY DISCARDING LETTUCE AND TOMATOES AND BY TURNING COOLER ON. RISK CONTROL PLAN FOR VIOLATION 3-501.16 PROVIDED AT INSPECTION. COMPLETED AND RETURNED TO INSPECTOR AT TIME OF INSPECTION.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES SHALL BE CLEANED AT A FREQUENCY NECESSARY TO AVOID ACCUMULATION OF SOIL RESIDUES. OBSERVED BUILD-UP OF SOIL AND BEVERAGE LIDS UNDERNEATH ICE MACHINE IN HALLWAY BY BACK DOOR. CLEAN OFTEN ENOUGH TO PREVENT SOIL ACCUMULATION. CORRECT AS SOON AS POSSIBLE. COMPLIANCE WILL BE VERIFIED AT NEXT ROUTINE INSPECTION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
04/22/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Utensil(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED METAL CONTAINERS AND STRAINER IN BACK PREP STORAGE AREA WITH EXCESS FOOD DEBRIS ON THEM. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CLEAN AND SANITIZE THESE ITEMS. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY CLEANING AND SANITIZING THESE ITEMS. CORRECTED
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- OBSERVED LESS THAN 160 DEGREES ON UTENSILS AT DISHMACHINE. RINSE CYCLE GAUGE AT 160 DEGREES. MAXIMUM HIGH TEMPERATURE THERMOMETER GOT TO WAS 154 DEGREES AND TEST STRIPS DID NOT TURN BLACK. UTENSILS MUST BE SANITIZED OVER 160 DEGREES AND RINSE CYCLE MUST BE AT OR ABOVE 180 DEGREES. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY REPAIR PERSON BEING CALLED AND ARRIVING AT TIME OF INSPECTION AND REPAIRING MACHINE. UTENSILS NOT BEING SANITIZED OVER 160 DEGREES AND RINSE GAUGE READS 180 DEGREES. CORRECTED
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED CUT LETTUCE, CUT TOMATOES, BLUE CHEESE, AND HARD BOILED EGGS AT 55 - 60 DEGREES ON TOP LEVEL OF 4 DOOR LINE PREP COOLER IN MEAT GRILLING AREA. DISCARDED AT TIME OF INSPECTION. COOLER TOP PREP AREA WAS NOT TURNED ON. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. KEEP COOLER ON. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION, BY DISCARDING ALL HAZARDOUS FOODS ON TOP LEVEL OF COOLER, AND BY COOLER TOP LEVEL (AT 38 DEGREES) HOLDS FOOD AT OR BELOW 41 DEGREES. 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)
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED 2 EMPLOYEE DRINKING CUPS IN PREP AREA NOT COVERED. ALL EMPLOYEES DRINKING CUPS MUST HAVE A LID AND STRAW TO PREVENT CONTAMINATION. CORRECT IMMEDIATELY
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED MEAT PREP WALK IN COOLER DOOR NOT SELF CLOSING. FIX WALK IN COOLER MEAT PREP ROOM DOOR SO IT SELF CLOSES. EQUIPMENT MUST BE IN GOOD WORKING ORDER. CORRECT IMMEDIATELY
- 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.
|
10/25/2013 | Routine |
- Critical: Raw Animal Foods
- Comment:
- CORRECTED. FACILITY FAXED OVER COPY OF NEW MENU THAT DOES NOT HAVE CONSUMER ADVISORY FOR CHILDRENS BURGERS.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
|
05/01/2013 | Follow-up |
- Critical: Demonstration
- Items:
- Person-in-charge
- Locations:
- Cookline
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- THE PERSON IN CHARGE NOT ABLE TO COMMUNICATE THE COOKING TEMPERATURES FOR ALL FOODS BEING COOKED AND SERVED ON GRILL. ALL FACILITIES SHALL HAVE PROPER KNOWLEDGE OF FOOD COOKING MINIMUM TEMPERATURES FOR FOOD SAFETY. EDUCATE STAFF IMMEDIATELY. , PERSON IN CHARGE REMINDED/EDUCATED ON FOOD MINIMUM COOK TEMPERATURES OF ALL FOODS TODAY. ITEM CORRECTED.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- Cookline
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- COOKLINE HANDSINK IS MISSING SANDSOAP. ALL HAND WASH SINKS SHALL BE IN PROPER CONDITION AND FULLY STOCKED AT ALL TIMES. STOCK HAND SOAP WITHIN 10 DAYS AS A PRIORITY FOUNDATION ITEM., SOAP ACQUIRED FOR HANDSINK AND ITEM CORRECTED DURING INSPECTION.
- 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: Preventing Contamination from
- Items:
- Employee(s)
- Locations:
- Cookline
- Problems:
- Prior to putting on gloves
- Corrections:
- Hands/arms shall be washed with soap and hot water at handsink.
- Comment:
- WAIT STAFF OBSERVED HANDLING KALE AT COOKLINE WITH BARE HANDS. ALL READY TO EAT FOODS SHALL BE PROTECTED FROM BARE HAND CONTACT AT ALL TIMES. EDUCATE STAFF ON NO BARE HAND CONTACT REQUIREMENTS IMMEDIATELY. , CORRECTED-FACILITY EDUCATED STAFF TODAY ABOUT NO BARE HAND CONTACT REQUIREMENTS.
- 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 and Restri
- Items:
- Physical facilities/structures
- Locations:
- walk-in cooler(s)
- 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.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Locations:
- dish machine(s)
- Problems:
- Not covered
- Corrections:
- Cover.
- 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
- Miscellaneous Sources of Conta
- Items:
- Food
- Problems:
- Not protected From contamination
- Corrections:
- Protect against contamination
- Comment:
- A HALF USED CIGARETTE FOUND IN THE JANITORS SINK, ALL FOOD WORKERS SHALL NOT SMOKE OR CROSS CONTAMINATE IN FOODS FROM SMOKING IN BUILDING. BAN ALL SMOKING IN BUILDING IMMEDIATELY BY EMPLOYEES AS REQUIRED. CORRECT VIA STAFF TRAINING IMMEDIATELY.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
|
10/18/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTION MADE: Observed the diced tomatoes @ 39*F are stored in the lower reach-in cooler in a metal container for efficient heat transfer.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: When to Wash
- Comment:
- Correction made: Observed the food employees performing hygienic hand washing before returning to the food service operation and after each hand soiling event
- General violation description:
- 2-301.14 - following hand wiping on aprons/pants. Observed the dish washer handle clean dishes with bare hands hygienically washed
- Equipment and Utensils, Air-Dr
- Comment:
- CORRECTION MADE: Observed the dishes allowed dishes to air dry before stacking or putting away.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- Good Repair and Proper Adjustm
- Comment:
- CORRECTION MADE: Observed the 3 compartment sink was made level by lengthening the front legs.
- 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.
|
05/18/2012 | Follow-up |
- Critical: Backflow prevention
- Comment:
- CORRECTION MADE:Observed the 3 compartment sink drain line properly safe wasted with an approved air gap.
- 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: Hot and cold holding
- Comment:
- Not in full compliance at this time
- General violation description:
- 3-501.16 - a procedural solution is being developed by the operator. Compliance will be checked with-in 10 days.,
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTION MADE: Observed the dated marked foods in storage are current
- General violation description:
- 3-501.17 - the manager discards expired date marked foods at the start of each day.
- Critical: When to Wash
- Comment:
- Not in full compliance at this time
- General violation description:
- 2-301.14 - a procedural solution is being developed by the operator. Compliance will be checked with-in 10 days.,
|
05/04/2012 | Follow-up |
- Critical: Backflow prevention
- Comment:
- The drainline from the 3 compartment sink descended below the flood rim of the drain bowl. This sink was being used to thaw food and wash potatoes. Elevate or shorten the drainlines to provide an air gap.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The diced tomatoes in the top rail of the cookline prep cooler were at 47F. Adjust or repair cooler as necessary to hold food at 41For below. Ensure that tomatoes are at or below 41F after being sliced/diced before being put in the top rail of the cooler. Monitor temperatures to ensure food is 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)
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Comment:
- Saut�ed sliced mushrooms in the walk-in-cooler were datemarked with a discard date of 3/18. According to the manager, they were made on 3/18. Some items in the walk-in-cooler with marked only with the day, other items were not marked at all. A consistant date marking policy was not being implemented. Ensure that all employees are following the same date marking procedures, either marking with the date made, date by which food must be used or discarded, or both dates.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: When to Wash
- Comment:
- The dish wash employee did not wash hands when changing gloves. Several employees were observed wiping hands on their aprons/pants then returning to food prep without washing their hands. Employees must wash their hands when changing gloves or after contacting anything that may contaminate hands prior to handling food or clean utensils. Review with employees the requirements on when to wash their hands.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- There was a build-up of grease on the floor in the corners of the cookline. Food was splashed on the walls in the prep area. Thoroughly clean the establishment.
- 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.
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Problems:
- Stored/stacked wet
- Comment:
- Dishes were pulled from the dishmachine and stacked or placed in bins while still wet. Allow dishes to air dry before stacking or putting away.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- 3-compartment sink(s)
- Problems:
- In poor repair
- Comment:
- The 3 compartment sink was damaged and it sloped away from the wall, with the front of the sink lower than the back. Repair the sink, remount if necessary to be level.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Comment:
- None of the handwash sinks had hot water available to them. Provide hot water to all handsinks.
- 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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03/19/2012 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- , OBSERVED GREASE/FOOD DEBRIS ACCUMULATED ON THE FLOOR BENEATH THE COOKING EQUIPMENT/FRYERS. THE PHYSICAL FACILITY SHALL BE KEPT CLEAN. CLEAN THE NOTED AREA.
- 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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09/30/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- CORRECTION MADE: FOLLOWING INSTRUCTION
- General violation description:
- 2-201.11 - WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED, THE EMPLOYEES PRESENT ARE AWARE OF THE NAMES OF THE BIG 5: i) S ALMONELLA TYPHI ii) H EPATITIS "A" VIRUS iii) E SCHERICHIA COLI ("E-COLI") iv) NORO VIRUS v) SHIGELLA THE SIGNS AND ILLNESS SYMPTOMS: THAT EXCLUDES THEM FROM THE RETAIL FOOD ESTABLISHMENT VOMITING, DIARRHEA, JAUNDICE, THAT RESTRICTS THEM FROM THE RETAIL FOOD PREPARATION AREA SORE THROAT WITH FEVER, INFECTED WOUND & OR PUSTULAR BOIL. THE PROCEDURES TO REMOVE THE RESTRICTIONS: TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME, SYMPTOM FREE FOR AT LEAST 24 HOURS.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- CORRECTION MADE: FOLLOWING INSTRUCTION THE EMPLOYEES PRESENT ARE AWARE OF THE MINIMUM INTERNAL PRODUCT TEMPERATURE HELD FOR AT LEAST 15 SECONDS NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145*F FOR WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, 155*F FOR GROUND: BEEF, PORK, 165*F FOR POULTRY AND FOR REHEATING FOODS.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Beverage beverage station
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- OBSERVED SPOONS STORED EVERY WHICH WAY
- General violation description:
- 4-903.11 - INVERT HANDLES TOWARDS SERVER OR FASHIONED UP-WARD.
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03/24/2011 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed the following soiled items: corner of floor in the dry storage room, drainbowl and drain line under the 3 compartment sink at the bar. Clean these items to sight and touch as needed.
- 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.
- 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:
- Observed broken and missing floor tiles under the fryers. Replace these tiles with new floor tiles to provide a smooth and easily cleanable surface on floor.
- 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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09/21/2010 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of
- Problems:
- Less than 1 inch
- Corrections:
- provide
- Comment:
- CORRECTED. PERSON IN CHARGE RAISED FAUCET AND PROVIDED PROPER AIR GAP., MEAT COOLER SINK HAD FAUCET BELOW LEVEL OF DRAIN RIM. REPAIR FAUCET TO BE AT LEAST 1 INCH ABOVE DRAIN RIM FOR PROPER AIR GAP.
- 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).
- Controlling Pests
- Items:
- Harborage conditions
- Problems:
- Not eliminated
- Corrections:
- Clean.
- Comment:
- OBSERVED A FEW DRAIN FLIES AT BAR AREA NEAR DRAINS. CLEAN DRAINS TO PREVENT ACCUMULATION OF FLIES.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- MOP SINK LEAKING WHERE HOSE CONNECTS TO CHEMICAL DISPENSER. REPAIR.
- 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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03/15/2010 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED. Y SHUTOFF VALVE COMPLETELY REMOVED AND ONLY HOSE FOR CHEMICAL DISPENSER ATTACHED. , THE MOP SINK FAUCET HAD AN ATMOSPHERIC PRESSURE BREAKER BUT THEN A Y SHUTOFF VALVE DOWNSTREAM. ONE END IS ATTACHED TO CHEMICAL DISPENSER THAT HAS A BACKFLOW PREVENTER. OTHER END HAS HOSE ATTACHED AND A SPRAY NOZZLE. MUST INSTALL A HOSE BIBB VACUUM BREAKER BETWEEN SHUTOFF AND HOSE AND REMOVE SPRAY NOZZLE, OR REMOVE SHUTOFF VALVE COMPLETELY.
- 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
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09/14/2009 | Routine Inspection |
| No violation noted during this evaluation. | 03/09/2009 | Routine Inspection |
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