- Critical: Consumption of Animal Foods th
- Comment:
- THE MENUS NOW HAVE THE "BURGERS" HEADING NOW ASTERISKED. VIOLATION IS 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: Good Repair and Calibration
- Comment:
- A NEW DIGITAL FOOD THERMOMETER HAS NOW BEEN ACQUIRED AND IS ON SITE. VIOLATION IS CORRECTED.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Frequency
- Comment:
- THE DUMPSTER IS NOT OVERFILLED TODAY. VIOLATION IS CORRECTED.
- General violation description:
- 5-502.11 - REFUSE, recyclables, and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
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04/24/2015 | Follow-up |
- Critical: Consumption of Animal Foods th
- Comment:
- MENUS HAVE THE CONSUMER ADVISORY MENU REMINDER, BUT THE FOODS COOKED TO ORDER (BURGERS) ARE NOT ASTERISKED. THE MENU HEADER "BURGERS" MUST BE ASTERISKED. STAFF BEGAN CHANGING MENUS WITH A MAGIC MARKER AT TIME OF VISIT. MODIFY ALL EXISTING AND FUTURE MENUS IN 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
- Critical: Good Repair and Calibration
- Locations:
- in the Kitchen Area, in the Kitchen Area
- Comment:
- A DIAL TYPE FOOD THERMOMETER IS ON SITE, BUT IT WAS NOT FUNCTIONING PROPERLY. THERMOMETER WAS DISCARDED AT TIME OF VISIT. ACQUIRE A NEW FOOD THERMOMETER (WITH A RANGE OF 0 F TO 220 F MINIMUM) IN 10 DAYS OR LESS. A PHOTO OF IT OR PURCHASE RECEIPT CAN BE E-MAILED TO OUR OFFICE TO SERVE AS ADEQUATE PROOF OF CORRECTION.,
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Separation
- Locations:
- back kitchen area
- Comment:
- SOME CONTAINERS OF SOAP WERE STORED IN THE CORNER, NEAR BAGS OF CRISPY MIX FOOD PRODUCT. SOAP CONTAINERS WERE REMOVED FROM THE AREA AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Eating, Drinking, or Using Tob
- Locations:
- back kitchen area
- Comment:
- KITCHEN STAFF OBSERVED DRINKING FROM A BEVERAGE BOTTLE. PERSON IN CHARGE INFORMED STAFF THAT ONLY LIDDED CUPS WITH STRAWS ARE ACCEPTABLE FOR USE WHILE WORKING IN KITCHEN. ITEM CONSIDERED RESOLVED.
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- back kitchen area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- A PLASTIC BAG OF CARROTS WAS STORED ON THE FLOOR OF THE BACK KITCHEN AREA. BAG TAKEN UP OFF FLOOR AT TIME OF VISIT. 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
- Frequency
- Items:
- Pick up frequency for refuse
- Locations:
- at the dumpster
- Problems:
- Inadequate
- Corrections:
- Increase pick-up frequency.
- Comment:
- THE DUMPSTER IS OVERFLOWING WITH REFUSE. PROVIDE ADEQUATE PICK-UP SERVICE SO THAT DUMPSTER HOLDING CAPACITY WILL NOT BE EXCEEDED.,
- General violation description:
- 5-502.11 - REFUSE, recyclables, and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- back kitchen area
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- A REACH-IN FREEZER HAD A BADLY DAMAGED GASKET. REPLACE GASKET AND/ OR FREEZER.
- 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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03/06/2015 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- Corrected by providing asterisks on hamburger menu advisories.
- 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: Consumption of Animal Foods th
- Comment:
- Corrected per routine inspection from 9/30/14 follow up conducted today.
- 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: Consumption of Animal Foods th
- Comment:
- Corrected by providing asterisks on hamburger menu advisories.
- 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: Consumption of Animal Foods th
- Comment:
- Corrected per routine inspection from 9/30/14 follow up conducted today.
- 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: Potentially Hazardous Food (Ti
- Comment:
- Corrected by holding PHF at 41F and repairing 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: Potentially Hazardous Food (Ti
- Comment:
- Corrected by holding PHF at 41F and repairing 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)
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10/23/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Corrections:
- Provide.
- Comment:
- There are no disclosure asterisks on the menu consumer advisory for under-cooked hamburgers. Repeat violation: Provide 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
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Corrected by providing paper towels at the hand sink.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Locations:
- 3-compartment sink(s) sanitize compartment
- Comment:
- Quat sanitizer at approx 50 ppm. Provide 150-400 ppm. Corrected by providing 200 ppm.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Grill line prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Tuna salad, cooked chicken, cut tomatoes and cut lettuce, cole slaw, macaroni and egg salad at 47-49f in top of prep cooler. Various food at 43-44f in the bottom. Hold at or below 41f. Correct violation today. Follow up 3-10 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)
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09/30/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Corrections:
- Provide.
- Comment:
- THERE ARE NO DISCLOSURES FOR UNDER-COOKED HAMBURGERS ON THE MENUS. PROVIDE ASTERISKS AT HAMBURGERS ON ALL MENUS AS DISCUSSED OR SEE HAND OUT FOR OTHER OPTIONS. CORRECT WITHIN 90 DAYS TO BE CONFIRMED AT NEXT ROUTINE INSPECTION.
- 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
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03/25/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER HAS OLD DEBRIS - KEEP CLEAN DAILY. , CORRECTED BY CLEANING.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTH USED TO WIPE KNIFE AT GRILL STORED ON COUNTER. STORE IN SANITIZER., CORRECTED BY STORING IN SANITIZER.
- 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
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09/19/2013 | Routine |
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