- Nonfood-Contact Surfaces
- Comment:
- Observed at time of inspection fans throughout facility have a build up of dust on them, also shelves above three compartment sink have a build up of soil/food residue. Correct by cleaning at a frequency able to prevent the build up of dust and food particles Correct as soon as possible a follow up will occur at the next routine 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.
- Outer Openings, Protected
- Comment:
- Observed at time of inspection screen door has a gap in between the bottom of the door and the floor. Correct by providing weather striping to door to prevent the entry of pests. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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08/08/2014 | Routine |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- CUT TOMATOES AT 61F ....OPERATOR IS USING 4 HOUR TIME AS A CONTROL. PROVIDE WRIITEN PROCEDURES FOR HANDLING FOOD WHEN USING TIME AS A CONTROL
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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07/26/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- 1. THE FAN MOUNT WAS CLEANED AND SANITIZED. VIOLATION HAD BEEN CORRECTED. 2. THE FREEZER WAS DEFROSTED, WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN CORRECTED.
- 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
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08/08/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean the following equipment. 1. The fan mounts in the 2 door reach in cooler has accumulated dirt. To avoid possible contamination clean those areas. A follow up inspection will be conducted with in 10 days. 2. The single door freezer in the back room has accumulated ice. Defrost, clean, wash, rinse and sanitize. A follow up inspection will be conducted with in 10 days.
- 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
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07/23/2012 | Routine Inspection |
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- FOOD DEBRIS HAS ACCUMULATED IN THE TRAYS OF THE OVEN LOCATED UNDER THE CONVEYORS. KEEP THEM CLEAN.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
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07/26/2011 | Routine Inspection |
| No violation noted during this evaluation. | 07/15/2010 | Routine Inspection |
- Critical: Sanitizers
- Items:
- Sanitizer(s)
- Problems:
- Not approved for use
- Corrections:
- Discontinue use.
- Comment:
- Observed scented bleach used to sanitize equipment and utensils. The use of scented bleach will be discontinued and regular unscented bleach will now be used. Corrected.
- General violation description:
- 7-204.11 - Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 21 CFR 178.1010 sanitizing solutions.
- Outdoor storage surface
- Items:
- Waste receptacle(s) dumpster
- Problems:
- Stored over Gravel
- Corrections:
- Store over cement or machine laid asphalt that is sloped to drain.
- Comment:
- Dumpster is still standing over gravel. Move to a more protected location to prevent pest entry.
- General violation description:
- 5-501.11 - An outdoor storage surface for REFUSE, recyclables, and returnable's shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Repair the leak at the mop sink faucet as soon as possible but no later than the next routine inspection.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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01/04/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s) shelving under prep table(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- CARD BOARD USED UNDER UTENSILS UNDER PREP TABLES. CARDBOARD CAN NOT BE USED. REMOVE CARDBOARD AND KEEP SHELVES CLEAN CORRECT IMMEDIATELY
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN SOILED DOOR GASKETS, INSIDE DOORS AND BOTTOM OF 3 DOOR TALL COOLER NON FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED CORRECT IMMEDATLEY
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- FIX LEAK ON CONDENSER IN 4 DOOR PIZZA PREP COOLER AND REMOVE COLLECTION BUCKET AFTER FIXING CORRECT IMMEDIATELY
- 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.
- Outdoor storage surface
- Items:
- Waste receptacle(s) dumpster
- Problems:
- Stored over Gravel
- Corrections:
- Store over cement or machine laid asphalt that is sloped to drain.
- General violation description:
- 5-501.11 - An outdoor storage surface for REFUSE, recyclables, and returnable's shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain.
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07/14/2009 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s) mixer
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- MIXER BOWL IS RUSTY. RESURFACE OR REPLACE MIXER BOWL. FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE CORRECT IMMEDIATELY,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN RACK AND AREA UNDER TWO TREY RACKS BY PREP TABLE. CLEAN DUSTY TREY RACK UNDER PREP TABLE AND TABLE SHELF. NON FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not tight-fitting Gaps greater than 1/16 of an inch
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- FRONT DOOR IS NOT TIGHT FITTING. GAP ON BOTTOM OF FRONT DOOR. PROVIDE WEATHER STRIP TO FRONT DOOR TO MAKE TIGHT SEALING CORRECT IMMEDIATELY,
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- FIX LEAKY CEILING IN BACK STOCK ROOM AREA. LEAKING IN A COUPLE OF SPOTS INTO BUCKETS. CEILING MUST NOT BE LEAKING. MUST BE KEPT IN GOOD REPAIR. CORRECT IMMEDIATELY ACCORDING TO MANAGER, LEAK WILL BE FIXED THIS WEEK AND CEILING TILES WILL BE REPLACED
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s) Employee
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- Comment:
- PROVIDE SELF CLOSING RESTROOM DOOR. DOOR DOES NOT SHUT WHEN OPENED CORRECT IMMEDIATELY
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
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01/20/2009 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- FETA CHEESE, LUNCH MEATS, LUNCH HAM MIX AT 45 0 53 DEGREES IN AND ON 2 DOOR PREP COOLER. DISCARD SARDINES AND MEATS AT 44 DEGREES IN 4 DOOR RIC ON LINE. HOLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES OR LESS AT ALL TIMES CORRECT IMMEDIATELY,
- 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: When to Wash
- Items:
- 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:
- BOTH HAND SINKS BONE DRY. EMPLOYEES MUST WAS HANDS WHEN REPORTING TO WORK. EMPLOYEE NOT WASHING HANDS AFTER TAKING OFF GLOVES BEFORE PUTTING ON NEW GLOVES. TRAIN ALL EMPLOYEES ON HOW AND WHEN TO WASH HANDS. CORRECT IMMEDIATELY,
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN DUSTY VENT AND CEILING ABOVE PIZZA OVEN, CLEAN DUSTY TOP OF PIZZA OVEN AND PIZZA SHELF. PHYSICAL FACILITIES MUST BE CLEAN,
- 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.
- Gloves, Use Limitation
- Items:
- Single-use glove(s) plastic
- Problems:
- Washed or rinsed off
- Corrections:
- DO NOT wash or rinse off glove(s), dispose and replace with new glove(s).
- Comment:
- EMPLOYEE OBSERVED RINSING OFF GLOVES IN RAG BUCKET. DISCARD GLOVES WHEN SOILED. WASH HANDS BEFORE PUTTING ON NEW PAIR OF GLOVES
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- REPLACE TORN DOOR GASKETS ON 4 DOOR LINE COOLER. FIX LEAK ON CONDENSER ON 4 DOOR COOLER. EQUIPMENT MUST BE MAINTAINED,
- 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- EMPLOYEES PREPARING FOOD WITHOUT A HAT OR HAIR NET. ALL EMPLOYEES PREPARING FOOD MUST WEAR A HAT OR HAIR NET CORRECT IMMEDIATELY,
- 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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07/11/2008 | Routine Inspection |
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