- Critical: Hot Water and Chemical
- Comment:
- CORRECTED. THE DISH MACHINE HAS BEEN SERVICED AND IS HEAT SANITIZING PROPERLY.
- 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
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02/27/2015 | Follow-up |
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- HEAT SANITIZING DISH MACHINE DOES NOT ALLOW THE SURFACE TEMPERATURE OF THE WARES TO REACH 160*F AS MEASURED BY NON-REVERSING THERMO LABEL. PROBE THERMOMETER SHOWED MAXIMUM TEMPERATURE ACHIEVED IN DISH MACHINE CYCLE TO BE 153*F. THE BOOSTER HEATER WAS ON AND FUNCTIONING. THE INTEGRATED WATER THERMOMETER INDICATED THAT THE WATER WAS AT 178*F. THIS IS INACCURATE. THE SURFACE TEMPERATURE OF THE WARES MUST REACH 160*F. A WATER TEMPERATURE OF AT LEAST 180*F IS RECOMMENDED TO ACHIEVE THIS REQUIREMENT. SERVICE THE DISH MACHINE TO SANITIZE WARES PROPERLY. USE THE 3-COMPARTMENT-SINK TO SANITIZE WARES IN THE QUAT SANITIZER UNTIL THE DISH MACHINE IS SANITIZING PROPERLY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- 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
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02/09/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- 2-door cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE HOSHIZAKI COOLER IS HOLDING FOODS TURKEY, HAM AT 47 F. THE DELFIELD COOLER IS HOLDING SALAD DRESSINGS AT 51 F. ALL FOODS SHALL BE COLD HELD IN COOLERS AT 41 F OR LOWER AT ALL TIMES IN COOLERS. REMOVE FOODS INTO WALK IN COOLER AND REPAIR REACH IN COOLERS WITHIN TEN DAYS.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Walk-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OPENED TURKEY AND CUT MELON OBSERVED NOT DATE MARKED. ALL REQUIRED FOODS SHALL BE DATE MARKED. DATE MARK CUT MELONS AND OPEN TURKEY FOODS DAILY.
- 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)
- Locations:
- Employee(s)
- Problems:
- Did not wash hands After other activities
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- FOOD LINE WORKER OBSERVED NOT CHANGING GLOVES AND WASHING HANDS WHEN RETURNING FROM OTHER WORK SITE. ALL FOOD WORKERS SHALL HANDLE FOODS WITH CLEAN HANDS AND NEW GLOVES. TRAIN STAFF ON HAND WASHING REQUIREMENTS. CORRECT WITHIN TEN DAYS.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- hand wash sink(s)
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- THE MEN'S ROOM HANDSINK HOT WATER DISTRIBUTES A LIMITED AMOUNT OF HOT WATER. ALL HAND SINKS SHALL WORK IN COMPLIANCE WITH THE FOOD CODE. REPAIR HAND SINK WITHIN NINETY DAYS.
- 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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08/11/2014 | Routine |
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- OBSERVED ICE SCOOP IN KITCHEN AREA STORED ON A DIRTY SURFACE. IN PAUSES, DISPENSING UTENSILS SHALL BE STORED ON A PROTECTED, CLEAN, AND SANITIZED SURFACE. STORE ICE SCOOP ON CLEAN SURFACE. WILL VERIFY AT NEXT INSPECTION.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE OPENING OF THE ICE MACHINE HAS RUST AROUND IT. NON-F00D CONTACT SURFACES SHALL BE CLEAN AS OFTEN AS NEEDED. CLEAN AROUND THE DOOR OF ICE MACHINE. WILL VERIFY AT NEXT 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.
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03/21/2014 | Routine |
- 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:
- DISHWASHER WHICH USES HOT WATER SANITIZATION IS NOT REACHING 160F BY TEMPERATURE INDICATOR. AFTER BEING CLEANED, EQUIPMENT FOOD CONTACT SURFACED AND UTENSILS SHALL BY SANITIZED IN HOT WATER MECHANICAL OPERATIONS BY BEING CYCLED THROUGH EQUIPMENT AND ACHIEVEMENT OF SURFACE TEMPERATURE OF 160F BY TEMPERATURE INDICATOR. REPAIR DISHWASHER. CORRECTED AFTER 4TH ATTEMPT DURING INSPECTION BY CHANGING WATER IN DISHWASHER.
- 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: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED DENTED CAN OF PINEAPPLE JUICE. FOOD PACKAGES SHALL BE IN GOOD CONDITION AND PROJECT THE INTEGRITY OF CONTENTS SO THAT THE FOOD IS NOT EXPOSED TO ADULTERATION OR POTENTIAL CONTAMINANTS. CHECK CANS DURING DELIVERY AND REMOVE/SEPARATE FROM FOOD SUPPLY. CORRECTED DURING ROUTINE INSPECTION BY DISCARDING.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- DISHWASHER WAS OBSERVED HANDLING DIRTY DISHES THEN HANDLING CLEAN DISHES IMMEDIATELY AFTER. FOOD EMPLOYEES SHALL CLEAN THEIR HANDS AND EXPOSED PORTIONS OF THEIR ARMS IMMEDIATELY BEFORE HANDLING CLEAN UTENSILS AND EQUIPMENT AND HANDLING SOILED EQUIPMENT OF UTENSILS. RETRAIN DISHWASHER TO WASH HANDS IMMEDIATELY AFTER HANDLING DIRTY DISHES AND BEFORE HANDLING CLEAN. CORRECTED BY RETRAINING DISHWASHER DURING ROUTINE INSPECTION.
- 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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09/04/2013 | Routine |
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Trim, file and maintain.
- Comment:
- PLUMBING MUST BE MAINTAINED IN GOOD WORKING ORDER AT ALL TIMES. REPAIR IS NEEDED AT THE MOP SINK
- General violation description:
- 5-205.15 - LEFT HANDLE( HOT WATER) IS LEAKING AND TAPED AND THE RIGHT SIDE HANDLE (COLD WATER) OF THE 2 COMPARTMENT SINK IS NOT WORKING TODAY. REPAIR WITHIN 6 MONTHS, NEXT ROUTINE INSPECTION.
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09/24/2012 | Routine |
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Trim, file and maintain.
- Comment:
- REPAIR HOT WATER HANDLE ON MOP SINK BY NEXT INSPECTION, HANDLE IS LEAKING. REPAIR, REMOVE RAGS, ETC SO PLUMBING IS IN GOOD WORKING ORDER. CORRECT WITHIN 6 MONTHS. RECHECK NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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03/26/2012 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE THE HOSE AT THE DISHWASHING AREA OVERHEAD SPRAYER BY NEXT INSPECTION, HOSE IS TAPED, AND TAPE IS HANGING OFF. REPLACE BY NEXT INSPECTION. THE 3 DOOR FREEZER NEEDS TO HAVE THE GASKETS REPLACED, AND THE UNIT MUST BE SERVICED. THERE IS A LARGE ICE BUILD UP ON THE FOODS IN FREEZER (ITEMS ARE BAGGED). REPAIR OR REPLACE.
- 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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09/12/2011 | Routine Inspection |
| No violation noted during this evaluation. | 02/08/2011 | Routine Inspection |
| No violation noted during this evaluation. | 08/27/2010 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- Facility
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- EQUIPMENT COMPONENTS IN POOR REPAIR: 1) FLOOR DRAIN COVER NOT SECURED TO FLOOR IN DISH WASHING AREA 2) DOOR DUCT TAPED - NOT SECURED TO 3-DOOR PREP STATION COOLER AT COOKLINE
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Dry Storage room
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) MISSING HOT WATER FAUCET HANDLE AT 2-COMPARTMENT POT/PAN SINK 2) LEAKING FAUCETS AT DISHWASHING AREA 3) MEN'S RESTROOM TOILET
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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02/04/2010 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Comment:
- BORD IN QUESTION OUT OF SERVICE, NEW ONE ORDERED
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
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09/01/2009 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Grill line
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- BOARD ON NORTH SIDE OF GRILL PREP LINE IS DEEPLY SCRATCHED PLEASE SAND SMOOTH ACRYLIC CUTTING BOARD OR REPLACE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Kitchenware and Tableware
- Items:
- Kitchenware and tableware
- Locations:
- Wait station STORAGE OF UTENSIL(S)
- Problems:
- Stored jumbled
- Corrections:
- Handle so as to prevent contamination.
- Comment:
- ALL TO GO SILVERWARE THAT IS BAGGED AND ALL THAT IS ROLLED INTO CLOTH NAPKINS FOR DINING ROOM IS BEING DONE WITHOUT GLOVES PLEASE HAVE STAFF WEAR GLOVES WHILE DOING SO
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
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08/21/2009 | Routine Inspection |
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