- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Cookline
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed 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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04/23/2014 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics
- Locations:
- Facility Chemical spray bottle(s)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- ALL CHEMICALS PROPERLY LABELED WITH COMMON NAME.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- Facility
- 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:
- CROSS CONTAMINATION OF FOODS: 1) RAW CHICKEN AND RAW FISH STORED ABOVE BAGS OF ICE INSIDE THE BASEMENT REACH-IN FREEZER 2) RAW SHELL EGGS STORED ABOVE COOKED POTATOES INSIDE THE KITCHEN REACH-IN COOLER , ALL RAW ANIMAL FOODS STORED BELOW AND AWAY FROM ALL OTHER FOOD ITEMS.
- 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: Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- basement Dry Storage Area
- Problems:
- Not separated from Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- BOTTLES OF CHOCOLATE SYRUP STORED INSIDE CHEMICAL STORAGE CABINET WITH WINDEX, ETC. IN BASEMENT DRY STORAGE AREA., CHEMICALS STORED AWAY FROM FOODS AND EQUIPMENT.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- hand wash sink(s) women's restroom
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HOT WATER FLOW LOW AT WOMEN'S RESTROOM HANDSINK - INCREASE.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Cookline
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed 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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10/24/2013 | Routine |
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PATCH THE CEILING WHERE THE ROOF LEAK HAS BEEN REPAIRED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
10/25/2012 | Routine |
- Critical: Preventing Contamination from
- Comment:
- CORRECTED. EMPLOYEES ARE TRAINED AND USING TONGS TO HANDLE TOAST. POST REMINDER SIGNS.
- 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
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED. ALL POTENTIALLY HAZARDOUS FOODS ARE PROPERLY DATE MARKED.
- 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:
- CORRECTED. EMPLOYEES ARE TRAINED ABOUT PROPER TIMES TO WASH HANDS AND CHANGE GLOVES BETWEEN WORKING WITH RAW AND READY TO EAT FOODS. POST REMINDER SIGNS.
- 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
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05/02/2012 | Follow-up |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- front counter(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- EXCEPT WHEN WASHING FRUITS AND VEGETABLES, FOOD EMPLOYEES MAY NOT CONTACT READY TO EAT FOODS WITH THEIR BARE HANDS. OBSERVED THE WAITRESS PLACE AND CUT TOAST ON A PLATE WITH BARE HANDS. EMPLOYEES SHALL USE GLOVES OR UTENSILS TO HANDLE READY TO EAT FOODS. PROVIDE.,
- 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
- 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:
- REFRIGERATED READY TO EAT POTENTIALLY HAZARDOUS FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DATE MADE/OPENED AND/OR THE DATE BY WHICH THE FOOD IS TO BE CONSUMED, SOLD OR DISCARDED. THE DATE OF PREPARATION OR OPENING SHALL COUNT AS DAY 1, AND BE HELD FOR A MAXIMUM OF 7 DAYS. OBSERVED 1 LARGE AND 1 SMALL LOAF OF DELI HAM, MACARONI SALAD (LARGE CONTAINER AND PORTIONS) AND CHICKEN (DICED & COOKED) WITHOUT ANY DATE MARKING. DATE MARK ANY POTENTIALLY HAZARDOUS FOODS HELD LONGER THAN 24 HOURS. IF ANY ITEMS ARE COOKED AND FROZEN, DAYS MUST BE COUNTED BEFORE THE ITEMS ARE FROZEN AND ALSO COUNTED ONCE THE ITEM IS THAWED.,
- 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
- 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 WHEN SWITCHING BETWEEN WORKING WITH RAW FOOD AND WORKING WITH READY TO EAT FOOD. OBSERVED THE COOK HANDLE/CRACK RAW EGGS AND RAW BACON THEN HANDLE READY TO EAT FOOD (TOUCHED COOKED SAUSAGE AND ENGLISH MUFFIN) WITHOUT CHANGING GLOVES OR WASHING HANDS. CHANGE GLOVES AND CLEAN HANDS BETWEEN WORKING WITH RAW AND READY TO EAT FOODS, OR USE ONE HAND OR UTENSIL FOR RAW AND ANOTHER FOR COOKED. THIS IS A REPEAT VIOLATION.,
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Rear prep cooler
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CLEANED AT A FREQUENCY NECESSARY TO PRECLUDE ACCUMULATION OF SOIL/DUST. OBSERVED DUST ON THE AIR INTAKE OF THE PREP LINE COOLER. CLEAN ON A REGULAR BASIS TO HELP UNIT RUN MORE EFFICIENTLY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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:
- CLOTHS IN USE FOR WIPING FOOD SPILLS SHALL BE MAINTAINED DRY AND USED FOR NO OTHER PURPOSE. CLOTHS IN USE FOR WIPING COUNTERS AND EQUIPMENT SURFACES SHALL BE HELD IN BETWEEN USE IN A CHEMICAL SANITIZER SOLUTION AT SPECIFIED CONCENTRATION (CHLORINE IN 50-100 PPM). OBSERVED WET WIPING CLOTHS STORED NEAR THE COOK LINE ON THE STOVE AREA NOT STORED IN SANITIZER. STORE WET WIPING CLOTHS IN A BUCKET OF 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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04/19/2012 | Routine Inspection |
- 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:
- OBSERVED COOK CRACKIKNG EGGS INTO PAN THEN HANDLE COOKED FOODS WITHOUT CHANGING GLOVES OR WASHING HANDS. CHANGE GLOVES AND WASH HANDS IN BETWEEN HANDLING RAW AND COOKED FOODS. CORRECT AT TIME OF INSPECTION BY PROVIDING INSTRUCTION AND COOK DEMONSTRATING CHANGING GLOVES AND HANDWASHING.
- 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
|
10/07/2011 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CHLORINE AT 50 PPM. VIOLATION CORRECTED.
- 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
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04/29/2011 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CHLORINE CONCENTRATION BELOW 50 PPM DURING DISH MACHINE RINSE CYCLE. CHLORINE MUST BE 50-100 PPM TO EFFECTIVELY SANITIZE. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 4-22-11 TO VERIFY COMPLIANCE.,
- 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
|
04/12/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/28/2010 | Routine Inspection |
| No violation noted during this evaluation. | 04/20/2010 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CHLORINE CONCENTRATION AT 50 PPM DURING DISH MACHINE RINSE CYCLE. VIOLATION CORRECTED.
- 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
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10/09/2009 | Follow-up |
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