- Critical: Conveying Sewage
- Comment:
- Grease trap was cleaned by company at time of complaint inspection on 05/20/2015.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Mechanical Warewashing Equipme
- Comment:
- Observed over 165 degrees on utensils at dish machine. Corrected
- General violation description:
- 4-501.112 - (A) Except as specified in # (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (Pf) (1) For a stationary rack, single temperature machine, 74°C (165°F)
- Critical: Packaged and Unpackaged Food -
- Comment:
- Observed no cross contamination in coolers or freezers. Corrected
- 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: Responsibility of Permit Holde
- Comment:
- Observed health forms used and sign posted. Corrected
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
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06/03/2015 | Follow-up |
- Critical: Gloves, Use Limitation
- Comment:
- Observed no improper glove use. Corrected
- 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
- Critical: Packaged and Unpackaged Food -
- Comment:
- Observed no cross contamination in coolers. Corrected
- 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: Using a Handwashing Sink
- Comment:
- Observed all sinks accessible. Corrected
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Critical: Where to Wash
- Comment:
- Observed employees washing hands in a hand sink. Hand sink installed at prep area. Corrected
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
- Equipment Food-Contact Surface
- Comment:
- Observed ice machine clean. Corrected
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
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05/03/2015 | Follow-up |
- Critical: 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:
- Observed employee washing disposable gloved hands in hand sink. Gloves can not be washed. Discard soiled gloves and wash hands before putting on new gloves. Train employees on proper glove use. Correct immediately,
- 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
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Raw ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Observed raw chicken stored over and next to cooked lamb and ready to eat onions in walk in cooler. Observed raw chicken and raw beef not in original packages intermingled with ready to eat foods in walk in freezer. Store all raw fish above raw beef and raw beef above raw chicken. Store all ready to eat foods above these items. Correct immediately,
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Observed front bread area hand sink blocked by a cart and hand sink in back prep area blocked by buckets stored in front of sink. Hand washing sinks must be fully accessible at all times. Do not store items in front of hand sinks. Correct immediately,
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Critical: Where to Wash
- Items:
- Employee washed/rinsed hands
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- Observed employee washing hands in 3 compatment sink. Hands must be washed in a hand sink. Use hand sinks to wash hands. Correct immediately. ,
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- Observed inside of ice machine with black residue in ice making parts. Clean the inside of ice machine. Empty or thaw ice before cleaning. Correct immediately,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
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04/21/2015 | Routine |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- OBSERVED CHICKEN AT 75*F AND LAMB STRIPS AT 90 * f INSIDE DOUBLE DOOR COOLER ACROSS FROM 3-COMPARTMENT SINK. COOKED PHF SHALL BE COOLED WITH A 2 STAGE PROCESS: (1) WITHIN 2 HOURS FROM 135*F TO 70*F AND (2) WITHIN 4 HOURS FROM 70 *F TO 41 *F OR LESS. WITHIN A TOTAL OF 6 HOURS COOKED PHF SHALL GO FROM 135*F TO 41*F OR LESS. DURING INSPECTION PHF WERE DISCARDED. FOLLOW UP WITHIN 10 DAYS., COOKED CHICKEN IS 40*F AND LAMB IS 39*F INSIDE DOUBLE DOOR COOLER ACROSS FROM 3 COMPARTMENT SINK. CORRECTION WAS ACHIEVED BY PREPARING ICE BATHS AND USING SHALLOW CONTAINERS FOR COOLING METHOD. CORRECTED.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Cooling
- Comment:
- OBSERVED CHICKEN AT 75*F AND LAMB STRIPS AT 90 * f INSIDE DOUBLE DOOR COOLER ACROSS FROM 3-COMPARTMENT SINK. COOKED PHF SHALL BE COOLED WITH A 2 STAGE PROCESS: (1) WITHIN 2 HOURS FROM 135*F TO 70*F AND (2) WITHIN 4 HOURS FROM 70 *F TO 41 *F OR LESS. WITHIN A TOTAL OF 6 HOURS COOKED PHF SHALL GO FROM 135*F TO 41*F OR LESS. DURING INSPECTION PHF WERE DISCARDED. FOLLOW UP WITHIN 10 DAYS., COOKED CHICKEN IS 40*F AND LAMB IS 39*F INSIDE DOUBLE DOOR COOLER ACROSS FROM 3 COMPARTMENT SINK. CORRECTION WAS ACHIEVED BY PREPARING ICE BATHS AND USING SHALLOW CONTAINERS FOR COOLING METHOD. CORRECTED.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- OBSERVED CHICKEN AT 75*F AND LAMB STRIPS AT 90 * f INSIDE DOUBLE DOOR COOLER ACROSS FROM 3-COMPARTMENT SINK. COOKED PHF SHALL BE COOLED WITH A 2 STAGE PROCESS: (1) WITHIN 2 HOURS FROM 135*F TO 70*F AND (2) WITHIN 4 HOURS FROM 70 *F TO 41 *F OR LESS. WITHIN A TOTAL OF 6 HOURS COOKED PHF SHALL GO FROM 135*F TO 41*F OR LESS. DURING INSPECTION PHF WERE DISCARDED. FOLLOW UP WITHIN 10 DAYS., COOKED CHICKEN IS 40*F AND LAMB IS 39*F INSIDE DOUBLE DOOR COOLER ACROSS FROM 3 COMPARTMENT SINK. CORRECTION WAS ACHIEVED BY PREPARING ICE BATHS AND USING SHALLOW CONTAINERS FOR COOLING METHOD. CORRECTED.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Cooling
- Comment:
- OBSERVED CHICKEN AT 75*F AND LAMB STRIPS AT 90 * f INSIDE DOUBLE DOOR COOLER ACROSS FROM 3-COMPARTMENT SINK. COOKED PHF SHALL BE COOLED WITH A 2 STAGE PROCESS: (1) WITHIN 2 HOURS FROM 135*F TO 70*F AND (2) WITHIN 4 HOURS FROM 70 *F TO 41 *F OR LESS. WITHIN A TOTAL OF 6 HOURS COOKED PHF SHALL GO FROM 135*F TO 41*F OR LESS. DURING INSPECTION PHF WERE DISCARDED. FOLLOW UP WITHIN 10 DAYS., COOKED CHICKEN IS 40*F AND LAMB IS 39*F INSIDE DOUBLE DOOR COOLER ACROSS FROM 3 COMPARTMENT SINK. CORRECTION WAS ACHIEVED BY PREPARING ICE BATHS AND USING SHALLOW CONTAINERS FOR COOLING METHOD. CORRECTED.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- GARLIC SAUCE INSIDE THE 3-COMPARTMENT SINK COOLER NEAR THE FOOD PREP SINK WAS 44-45 *F. EXCEPT DURING PREPARATION, COOKING, COOLING OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE MAINTAINED AT 41 * F OR LESS FOR COLD HOLDING. KEEP PHF AT 41*F OR LESS. FOLLOW UP WITHIN 10 DAYS., GARLIC SAUCE IS 37*F INSIDE 3 COMPARTMENT /DOOR COOLER NEAR FOOD PREP SINK. CORRECTED.
- 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:
- GARLIC SAUCE INSIDE THE 3-COMPARTMENT SINK COOLER NEAR THE FOOD PREP SINK WAS 44-45 *F. EXCEPT DURING PREPARATION, COOKING, COOLING OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE MAINTAINED AT 41 * F OR LESS FOR COLD HOLDING. KEEP PHF AT 41*F OR LESS. FOLLOW UP WITHIN 10 DAYS., GARLIC SAUCE IS 37*F INSIDE 3 COMPARTMENT /DOOR COOLER NEAR FOOD PREP SINK. CORRECTED.
- 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
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- GARLIC SAUCE INSIDE THE 3-COMPARTMENT SINK COOLER NEAR THE FOOD PREP SINK WAS 44-45 *F. EXCEPT DURING PREPARATION, COOKING, COOLING OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE MAINTAINED AT 41 * F OR LESS FOR COLD HOLDING. KEEP PHF AT 41*F OR LESS. FOLLOW UP WITHIN 10 DAYS., GARLIC SAUCE IS 37*F INSIDE 3 COMPARTMENT /DOOR COOLER NEAR FOOD PREP SINK. CORRECTED.
- 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:
- GARLIC SAUCE INSIDE THE 3-COMPARTMENT SINK COOLER NEAR THE FOOD PREP SINK WAS 44-45 *F. EXCEPT DURING PREPARATION, COOKING, COOLING OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE MAINTAINED AT 41 * F OR LESS FOR COLD HOLDING. KEEP PHF AT 41*F OR LESS. FOLLOW UP WITHIN 10 DAYS., GARLIC SAUCE IS 37*F INSIDE 3 COMPARTMENT /DOOR COOLER NEAR FOOD PREP SINK. CORRECTED.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED A WORN OUT GASKET ON 3 COMPARTMENT DOOR COOLER. EQUIPMENT COMPONENTS SHALL BE KEPT INTACT AND TIGHT. REPLACE GASKET. VERIFY CORRECTION AT NEXT INSPECTION.
- 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.
- Good Repair and Proper Adjustm
- Comment:
- OBSERVED A WORN OUT GASKET ON 3 COMPARTMENT DOOR COOLER. EQUIPMENT COMPONENTS SHALL BE KEPT INTACT AND TIGHT. REPLACE GASKET. VERIFY CORRECTION AT NEXT INSPECTION.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED A WORN OUT GASKET ON 3 COMPARTMENT DOOR COOLER. EQUIPMENT COMPONENTS SHALL BE KEPT INTACT AND TIGHT. REPLACE GASKET. VERIFY CORRECTION AT NEXT INSPECTION.
- 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.
- Good Repair and Proper Adjustm
- Comment:
- OBSERVED A WORN OUT GASKET ON 3 COMPARTMENT DOOR COOLER. EQUIPMENT COMPONENTS SHALL BE KEPT INTACT AND TIGHT. REPLACE GASKET. VERIFY CORRECTION AT NEXT INSPECTION.
- 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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10/17/2014 | Routine |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- OBSERVED PIPE BELOW FLOOD DRAIN ON 3 COMPARTMENT SINK IN KITCHEN AREA AND AIR GAP IS NOT SUFFICIENT. A 1 INCH AIR GAP IS NEEDED ON 3 COMPARTMENT SINK IN KITCHEN AREA. PROVIDE. CORRECTED BY CUTTING PIPE.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
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04/02/2014 | Routine |
- Critical: Restriction and Storage
- Items:
- Medication(s)
- Problems:
- Stored over/with Equipment/utensils
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- OBSERVED PRESCRIPTION BOTTLE FILLED WITH PILLS STORED ON TOP OF THREE DOOR COOLER IN PREPARATION AREA., MEDICINE IMMEDIATELY REMOVED AND PLACED IN OFFICE.
- General violation description:
- 7-207.11 - (A) Only those medicines that are necessary for the health of EMPLOYEES shall be allowed in a FOOD ESTABLISHMENT. This section does not apply to medicines that are stored or displayed for retail sale. (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Outside Receptacles
- Items:
- Waste receptacle(s) dumpster
- Problems:
- With doors,lids or covers Left open
- Corrections:
- Keep closed.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
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09/25/2013 | Routine |
- Critical: Food Contact with Equipment an
- Items:
- Equipment cutting board
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- DO NOT STORE CUT VEGETABLES IN BOXES THAT VEGETABLES WERE SHIPPED IN. IN WALK IN COOLER SQUASH WAS CUT UP AND PLACED BACK IN BOXES THAT THEY WERE SHIPPED IN. FOOD SHALL ONLY COME IN CONTACT WITH CLEAN FOOD GRADE CONTAINERS TODAY., THE SQUASH WAS TAKEN OUT (WASHED) AND PLACED IN FOOD GRADE TUBS TODAY. CORRECTED,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
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09/23/2012 | Routine |
- Critical: Eating, Drinking or Tobacco
- Comment:
- NO EMPLOYEES ARE EATING IN THE KITCHEN.
- 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
- Critical: Food Contact with Equipment an
- Comment:
- CUTTING BOARDS ARE CLEAN ON COOKLINE.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Comment:
- COOLER UNDER COOKLINE HAS CHICKEN, LAMB, BEEF AT 43F. REPAIR WAS DONE, FAN WAS FROZEN, UNIT CLEANED, FREON ADDED. CORRECTED.
- 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)
- Using a Handwashing Sink
- Comment:
- HANDWAS SINK WAS CLEAR TODAY. CORRECTED.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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04/12/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container, Employee(s)
- Problems:
- Not covered, Eating
- Corrections:
- Cover., Eat only in designated areas as restricted above.
- Comment:
- EMPLOYEES CANNOT EAT IN THE KITCHEN, TODAY MANY EMPLOYEES WERE EATING IN THE DISH/PREP AREA. CORRECT PRACTICE IMMEDIATELY. DESIGNATE AN EMPLOYEE EATING AREA AWAY FROM FOOD PREPARATION/STORAGE. CORRECT IMMEDIATELY. EMPLOYEE DRINKS MUST HAVE LIDS/STRAWS AT ALL TIMES, DRINK CUPS WERE ON COOKLINE AND AT WAITSTATION TODAY. CUPS WERE DISCARDED TODAY. MONITOR DAILY.,
- 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
- Critical: Food Contact with Equipment an
- Items:
- Equipment cutting board
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- CUTTING BOARD AT COOKLINE MUST BE REPLACED, IT IS STAINED BADLY. REPLACE WITHIN 10 DAYS. ,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COOLER (LOWBOY) UNDER BROILER/GRILL HAD CHICKEN AT 57F TODAY, LAMB WAS 53F, BEEF KABOBS WERE 49F. KEEP ALL PHF'S UNDER 41F AT ALL TIMES. REPAIR COOLER IMMEDIATELY, DO NOT KEEP PHF'S IN UNIT FOR LONGER THAN 4 HOURS UNTIL ADJUSTED/REPAIRED. REVISIT IN 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)
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- KEEP HANDWASH SINKS CLEAR AT ALL TIMES. WAITSTATION AND COOKLINE SINKS WERE BLOCKED TODAY WITH BUCKETS. CORRECTED TODAY, ITEMS REMOVED.,
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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03/19/2012 | Routine Inspection |
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In water less than 135 degrees f
- Corrections:
- Maintain water at 135 degrees F or greater.
- Comment:
- UTENSILS USED FOR COOKLINE CANNOT BE STORED IN A BUCKET OF STANDING WATER WITH A LITTLE BLEACH, STORE IN WATER OVER 135F OR ON A CLEAN DRY SURFACE AND WASH AT LEAST EVERY 4 HOURS. CORRECT PRACTICE IMMEDIATELY.
- 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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09/26/2011 | Routine Inspection |
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