| No violation noted during this evaluation. | 03/23/2015 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed soap dispenser not working at the bar handsink. Soap must be provided at all handsinks. Repair or replace the soap dispenser.
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed sanitizing rinse for the dishmachine at less than 10 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. Repair or replace the dishmachine.
- 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
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty exhaust hoods and filters above the pizza oven and the stove and fryers. Ventilation must be kept clean. Clean exhaust hoods at least every six months. The exhaust hoods have not been cleaned in over a year according to the date sticker on the hood.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty floor in the walk-in cooler especially under the bottom shelves. Facilities must be kept clean. Clean floor on a weekly basis.
- 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.
- Covering Receptacles
- Items:
- Waste container(s)/container(s)
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Observed lid left open on garbage dumpster. Lids must be kept closed to avoid attracting pests. Keep lids closed when not in use.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed lime build-up on top of the dishmachine and food debris on bottom shelf of the Delfield cooler. Non-food contact surfaces of equipment must be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
03/11/2015 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Locations:
- in the Walk-in cooler
- Comment:
- IN THE WALK-IN COOLER, COOKED MEATBALLS, SLICED HAM AND COOKED SAUSAGE WERE NOT DATE-MARKED. ITEMS WERE DATE-MARKED AT MY INSTRUCTION WITH A LABEL. ITEM CORRECTED AT TIME OF INSPECTION.
- 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
- Food Storage
- Locations:
- in the walk-in freezer
- Comment:
- IN THE WALK-IN FREEZER SOME BOXES OF FOOD WERE STORED ON FLOOR. FOOD WAS STORED UP OFF FLOOR AT MY INSTRUCTION. ITEM CORRECTED AT TIME OF 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
- Wiping Cloths, Use Limitation
- Locations:
- in the wiping cloth container
- Comment:
- ONE WIPING CLOTH BUCKET HAD TOO MANY CLOTHS AND ANOTHER HAD INADEQUATE CHLORINE SANITIZER CONCENTRATION. MORE BLEACH ADDED TO THE ONE BUCKET AND THE OTHER BUCKET WAS ADDRESSED ALSO. ITEM CORRECTED AT TIME OF INSPECTION.
- 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
|
09/11/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED. COPY OF THE CARRYOUT MENU WAS EMAILED. MENU HAS PROPER CONSUMER ADVISORY WITH ASTERISKS.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
05/08/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Comment:
- DINNER MENU HAS PROPER DISCLOSURE AND REMINDER WITH ASTERISKS. CARRY-OUT MENU AND LUNCH MENU ARE IN PROCESS OF BEING RE-DONE (CHANGING FOOD ITEMS). THESE MENUS WILL BE PREINTED BY THE END OF NEXT WEEK. MAY EMAIL OR FAX A COPY OF MENUS BEFORE FINAL PRINT. MAY CHANGE REMINDER TO JUST STATE - RAW EGGS MAY INCREASE..... FOLLOW-UP WILL BE CONDUCTED AFTER FINAL PRINT OF MENUS.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
04/14/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) eggs
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE CONSUMER ADVISORY FOR CAESAR SALAD RAW EGG IS INCOMPLETE. THE REMINDER IS PRESENT ON MENU, BUT THE FONT SIZE IS TOO SMALL. THERE IS NO DISCLOSURE. PROVIDE DISCLOSURE ASTERISKS AND STATEMENT THAT EGGS ARE RAW OR SEE HAND OUT FOR OPTIONS. INCLUDE ASTERISKS AT THE SALAD AND BOTTOM OF PAGE AS DISCUSSED. INCREASE THE PRINT FONT SIZE TO AT LEAST 11 PT., OR SIZE OF FONT FOR FOOD DESCRIPTIONS AS DISCUSSED. THIS IS A REPEAT VIOLATION: CORRECT WITHIN 10 DAYS.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
03/21/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- WHEN ASKED MANAGER SAID THEY WERE NOW HARD BOILING THE EGGS FOR THE CEASAR SALAD DRESSING INSTED OF USING RAW EGG. CORRECTED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- OBSERVED DELI MEATS IN REACH IN COOLER CORRECTLY DATE MARKED. RECEIVED RISK CONTROL PLAN. 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
|
09/25/2013 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) eggs
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- When asked manager stated that raw egg was used in the creation of there ceaser salad dressing and there was no consumer advisory on menu. Correct by switching to pasteurized egg or providing consumer advisory to menu. Correct as soon as possible, a follow up will be within ten days.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Cooler/s
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Observed Portioned deli meats in reach in cooler under salad prep were not date marked. Correct by date marking. Correct immediately, will follow up within 10 days.,
- 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
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed mops were sitting in mop bucket filled with mop water. Mops need to be stored so they can dry, correct by dumping water and hanging mop. Correct as soon as possible follow up will be a next routine inspection.
- 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.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) walk-in freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed food in boxes stored on the floor of the exterior walk in freezer and potatoes in buckets of water on the floor in th walk in cooler. Correct by storing food at least 6 in off the ground. Correct as soon as possible follow up will be within next routine 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
- Outside Receptacles
- Items:
- Waste receptacle(s) dumpster
- Problems:
- With doors,lids or covers Left open
- Corrections:
- Keep closed.
- Comment:
- Observed side door open on dumpster, Correct by keeping closed, a follow up will be conducted upon next routine inspection.
- 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.
- Wood, Use Limitation
- Problems:
- Used for food-contact contain lead
- Corrections:
- Discontinue use.
- Comment:
- Observed unidentifiable wood being used as a food contact surface for sub sandwiches. Correct by providing wood planks that are maple or the equivalent hardness and meet food code standards.
- General violation description:
- 4-101.17 - (A) Except as specified in ## (B), (C), and (D) of this section, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. (B) Hard maple or an equivalently hard, close-grained wood may be used for: (1) Cutting boards
|
09/12/2013 | Routine |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) Hand wash sink(s)
- Problems:
- Improperly washed hands
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water and soap.
- Comment:
- Observed two of three food employees lather wet hands for 3 - 8 seconds
- General violation description:
- 2-301.12 - not the minimum 10 - 15 seconds. Correction Made: Observed the food employees each practice hygienic hand washing
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Locations:
- dumpster(s)
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Observed left open the sliding door panel to the dumpster
- General violation description:
- 5-501.113 - keep door panel closed to prevent access to animals, birds and or flies. CORRECTION MADE: Observed closed both dumpster's sliding door panels.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) dry
- Locations:
- food prep area
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed wiping cloth(s) stored dry on the food preparation counter top(s). Store wiping cloth in between uses in a mild sanitizer solution equivalent to a "1 teaspoon of liquid chlorine bleach" added to "1 gallon of water" ~= 100 p.p.m. Correction Made: Observed wet cloth storage fully submerged in 100 p.p.m. chlorine sanitizer solution.
- 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
|
09/12/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CRITICAL VIOLATION 4-601.11 HAS BEEN CORRECTED. FOOD CONTACT SURFACES ARE CLEANED ROUTINELY. MEAT SLICER ,CAN OPENER,HOLSTER FOR POP DISPENSING ARE FREE OF FOOD/MOLD DEBRIS ACCUMULATION.
- 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: Cooling
- Comment:
- 3-501.14 IS IN COMPLIANCE. OBSERVED COOLING CHICKEN IN WIC ON SHALLOW TRAY. RAPID COOLING IN UTILIZED,FOODS /SOUPS ARE PLACED IN SHALLOW TRAYS/CONTAINERS ON ICE BATH. DO NOT EXCEED 6 HOURS OF TOTAL COOLING TIME,2 HOURS FROM 135F TO 70 F AND ADDITIONAL 4 HOURS FOR TEMP DROP FROM 70 F TO 41 F.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Eating, Drinking or Tobacco
- Comment:
- ALL EMPLOYEES ARE FOLLOWING GOOD HYGIENIC PRACTICES,OBSERVED PLASTIC CUPS WITH LIDS AND STRAWS.
- 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
- Comment:
- 3-501.17-CORRECTED. POTENTIALLY HAZARDOUS FOODS WHICH ARE HELD FOR MORE THAN 24 HOURS ARE DATE MARKED .HAM,PASTA,SLICED MEATS IN COOLERS & WIC ARE ALL DATE MARKED. DO NOT EXCEED 6 DAYS AFTER PRODUCT MADE OR OPENED.
- 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
|
02/21/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- Equipment food contact surfaces shall be kept clean to sight and touch. Observed mold in pop nozzle -bar area. Food debris accumulation on can opener and meat slicer. CLEAN food contact surfaces routinely,or every 4 hours if in continuous use. Wash ---rinse and sanitize all food contact surfaces.,
- 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: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- Pot hazardous foods shall be cooled within 2 hours from 135 F to 70 F. Minestrone soup in WIC observed at 111 F .Soup was placed in walk in cooler at approx 11:30 AM test time was at 2:05 PM. Cool foods rapidly in 2 hours from 135 to 70 . In total cooling time 6 hours food shall reach temp of 41 F.UtilizeICE BATH , shallow containers to promote cooling.,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- open ( not covered with lid beverage container) observed in bar area. Instruct all employees to utilize lidded cup and straw for drinking.,
- 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:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Potentially hazardous foods (ready to eat foods) held for more than 24 hours must be date marked. Sliced ham,pasta- (cooked) , meats-sliced in walk in coolers without date mark. Correct immediately and date mark these items .Date of preparation ,or when original container was opened -shall be dated as day #1 .Discard after 7 days.,
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Employees in food preparation area shall wear hair restrains i.e. hats ,hair coverings or heats. Observed employees in kitchen area without wearing hair restrains.
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In water less than 135 degrees f
- Corrections:
- Maintain water at 135 degrees F or greater.
- Comment:
- IN USE UTENSILS ( IN BETWEEN USE STORAGE) OBSERVED TONGS AND SPATULAS STORED IN "DIRTY" SOILED WATER CONTAINER ON FOOD PREPARATION TABLE. STORE UTENSILS IN CLEAN WATER IN DIPPER WELL IN RUNNING WATER OR MAINTAIN WATER TEMP OF AT LEAST 135 F-TO ELIMINATE BACTERIAL GROWTH. CHANGE ROUTINELY.
- 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
|
02/08/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Beverage Beverage machine pop caps and spigots
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed mold residue on the pop nozzles
- General violation description:
- 4-601.11 - clean to sight and touch. CORRECTION MADE: Observed the nozzles and associated beverage contact surfaces are mold free, clean to sight and touch. Note: 100 ppm chlorine sanitizer solution
- 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:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
- General violation description:
- 2-201.11 - MATERIALS PROVIDED. CORRECTION MADE, FOLLOWING INSTRUCTION, THE EMPLOYEES PRESENT ARE FULLY AWARE OF THE NAMES OF THE BIG 5: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), NORO VIRUS, 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.
|
07/12/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED UNCOVERED BEVERAGES IN KITCHEN BY DISH MACHINE. USE CUP WITH LID AND STRAW OR TRAVEL MUG WITH LID AND HANDLE., CORERCTED. BEVERAGES COVERED AND STRAW USED.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED COOKED PASTA NOODLES, MEATBALLS, COOKED GROUND BEEF, COOKED SAUSAGE, SLICED MEATS ALL WITHOUT DATE MARK. THESE ITEMS MUST BE DATE MARKED., CORRECTED. ALL ITEMS LABELED WITH USE BY DATE.
- 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
|
01/05/2011 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- PREP COOLER IN BACK ACROSS FROM STOVE HAS DEBRI ON BOTTOM SHELF, 2-DOOR DELFIELD (BY CAN STORAGE) SOILED ON BOTTOM SHELF, WALK-IN COOLER FLOOR HAS DEBRIS. CLEAN ALL & KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
07/14/2010 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED. OBSERVED PLASTIC CUPS ALL WITH LIDS AND STRAWS.
- 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
- Comment:
- CORRECTED. SAUCES, LASAGNA, LASAGNA MEAT, ECT. ALL LABELED WITH USE BY DATES THAT DO NOT EXCEED 6 DAYS AFTER PRODUCT MADE OR OPENED.
- 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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01/15/2010 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED AT DISH MACHINE AREA ONE CUP WITH LID AND STRAW, OTHER CUP OF WATER UNCOVERED, BACK AREA SHELVING BY BACK DOOR HAD 2 UNCOVERED COFFEE MUGS AND AN OPEN WATER BOTTLE. DISCUSSED THE PROPER BEVERAGE CONTAINERS - CUP WITH LID AND STRAW OR COFFEE MUG WITH TOP WITH LEVER TO OPEN/CLOSE SIP HOLES. PROVIDE PROPER BEVERAGE CONTAINERS. ,
- 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:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED MARINARA SAUCE MADE 1/4/10 DATED USE BY 1/15/10 AND ALFREDO SAUCE MADE 1/5/10 DATED USE BY 1/15/10. MUST DATE 6 DAYS AFTER MAKING. OBSERVED COOKED PASTA, SPAGHETTI SAUCE, LASAGNA MEAT, WITHOUT ANY DATE MARKING - INCLUDE IN DATE MARKING PROCEDURE. ,
- 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)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- PIZZA COOLERS INSIDE DOORS AND BOTTOM SHELVES SOILED. CLEAN AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities Wall(s)
- Problems:
- In poor repair Open seams
- Corrections:
- Repair/replace.
- Comment:
- WALL AT 3-COMPARTMENT SINK HAS HOLE - REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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01/05/2010 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s) Utensil(s) brush(es)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- BRUSHES USED FOR LIQUID AND SOFT BUTTER ARE NOT FOOD APPROVED BRUSHES. REPLACE WITH FOOD APPROVED BRUSHES. PIZZA PREP TABLE CAULKING IS MISSING AND THERE IS AN ACCUMULATION OF DEBRIS. CLEAN AND RECAULK AREA TO BE SMOOTH AND CLEANABLE. ,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- BACK 3-DOOR REACH-IN COOLER HAD DELI MEATS 47F, COOKED PHILLY STEAK 46F, RAW CHICKEN IN CONTAINER 46F/47F AND RAW CHICKEN IN TUB 46F. PERSON IN CHARGE STATED CHICKEN AND PHILLY PUT IN COOLER ON SATURDAY. DISCARD THESE ITEMS DUE TO BEING OUT OF TEMPERATURE MORE THAN 4 HOURS. DELI MEATS TAKEN TODAY FROM WALK-IN COOLER AND SLICED. THESE CAN BE MOVED TO ANOTHER COOLER. FRONT PREP COOLER TOP HAD PACKAGED HAM AND TURKEY AT 46F/47F, SLICED TOMATOES 41F. DELI MEATS TAKEN FROM OTHER COOLER. HOLD PHF FOODS 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: System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- HAND SINK BY 3-COMPARTMENT IS SHUT OFF DUE TO PIPES LEAKING. REPAIR SO THAT HAND SINK IS FUNCTIONING PROPERLY AND IS ALWAYS LEFT ON. ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- BACK COOKLINE AREA FLOOR SOILED, 3-DOOR PIZZA COOLER HAS SOME DEBRIS AND MOLD, ROLLING CART BY DOUGH MIXER IS SOILED, 2-DOOR DELFIELD IN BACK - SHELVES ARE SOILED AND DUST ACCUMULATION WHERE LIGHT BULB AND FAN ARE LOCATED, OUTSIDES OF FLOUR, SUGAR AND SALT TUBS SOILED. CLEAN AND KEEP CLEAN.
- 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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07/20/2009 | Routine Inspection |
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