- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed at time of inspection employees preparing food without hats/hair restraints. Correct by having employees wear hats/hair restraints when preparing food. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Observed at time of inspection sugar, salt, flour out side of original packaging without label. Corrected at time of inspection labels provided. Corrected.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
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02/03/2015 | Routine |
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
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08/06/2014 | Routine |
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- FOOD PACKAGES WERE STORED ON THE FLOOR OF THE WALK IN FREEZER. STORE THEM 6 INCHES ABOVE THE FLOOR ON THE SHELVES.
- 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
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02/06/2014 | Routine Inspection |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- The spray nozzle was hanging into the 3 compartment sink. To prevent the health hazards like back siphonage or cross contamination provide air gap that is about 2 times the dia meter of the pipe between the bottom of the spray nozzle and to the top of the sink wall. At the time of inspection the violation was corrected by providing air gap by raising the height of the spray nozzle and by tying it up to the wall.
- 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
- Preset Tableware
- Items:
- Preset tableware
- Problems:
- Not protected from contamination
- Corrections:
- Provide wrapping, cover or invert to prevent contamination.
- Comment:
- The silverware was wrapped with the eating portions exposed. Cover the eating portions to prevent possible contamination. Correct this violation by next routine inspection.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
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08/12/2013 | Routine Inspection |
| No violation noted during this evaluation. | 02/12/2013 | Routine Inspection |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Kitchen/ Food Prep Area
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED EMPLOYEE CUTTING RTE FOOD FOR ROLL-UPS WITH BARE HANDS. CORRECTED BY USING GLOVES.
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- Kitchen/ Food Prep Area
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
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08/13/2012 | Routine |
- Jewelry Prohibitions
- Items:
- Jewelry watch(es)
- Locations:
- food prep area
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- Comment:
- CORRECTED BY REMOVING THE WATCH.
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
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02/06/2012 | Routine Inspection |
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED FOOD ON FLOOR IN WALK-IN COOLER. STORE FOOD AT LEAST 6 INCHES OFF FLOOR.
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- OBSERVED CUPS/BOWLS WITHOUT HANDLES IN BULK FOOD BINS. PROVIDE SCOOPS HAVING HANDLES TO PREVENT HAND CONTACT WITH FOOD.
- 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
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08/12/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- Can opener blade
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CAN OPENER BLADE WITH OLD FOOD DEBRIS. 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
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s), Raw animal product(s)
- Locations:
- display case Walk-in cooler
- Problems:
- Stored over/next to Ready-to-eat food(s), Not separated from each other
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep., Keep separate.
- Comment:
- OBSERVED RAW EGGS STORED OVER READY TO EAT FOODS SUCH AS BUTTER. RAW CHICKEN STORED OVER RAW SAUSAGE. STORE RAW CHICKEN BELOW/AWAY FROM ALL OTHER FOOD. STORE RAW EGGS BELOW OR AWAY FROM READY TO EAT FOOD/FOOD THAT NEEDS LESS FINAL COOK TEMP. CORRECTED BY RE-LOCATING THE SAUSAGE ABOVE THE CHICKEN AND THE EGGS BELOW OTHER FOOD.
- 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
- Cutting surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Locations:
- food prep area
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- ONE CUTTING BOARD HAS DARKENED DEEP CUTS.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
|
02/08/2011 | Routine Inspection |
| No violation noted during this evaluation. | 08/10/2010 | Routine Inspection |
- 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:
- PROVIDE DISCARD DATE ON POTENTIALLY HAZARDOUS FOODS/ READY TO EAT OR COOKED TO BE REHEATED STORED OVER 24 HOURS IN COOLERS......FRUIT CREAM CHEESE DIP MADE ON 2-03 WAS OBSERVED WITH OUT DATEMARKING.
- 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: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- DISCARD POTENTIALLY HAZADOUS FOODS AT THE END OF THE DISCARD DATE ON FOOD PRODUCT.....COOKED TURKEY STORED IN WALK IN COOLER WAS OBSERVED DATED 2-02-10. ENSURE POTENTIALLY HAZARDOUS FOODS PAST THE DISCARD DATE ARE REMOVED FROM COOLER STORAGE AND NOT USED/ PROVIDED TO THE PUBLIC.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation 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.
- 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
|
02/04/2010 | Routine Inspection |
| No violation noted during this evaluation. | 09/10/2009 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Comment:
- USED LIDDED CUP WITH STRAW FOR EMPLOYEE DRINKS..NO TWIST CAP WATER BOTTLES AT FOOD PREP WORK AREAS.
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- ENSURE FOOD HANDLERS WEAR HAT , CAP, OR HAIRNET.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- STORE WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE ( IN HAND) @ 100-200 PPM.
- 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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08/13/2009 | Routine Inspection |
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