| No violation noted during this evaluation. | 05/18/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- MINI TACOS WERE 42 F AND DICED TOMATOES WERE 36 F. VIOLATION IS 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: Ready-to-Eat, Potentially Haza
- Comment:
- SOME OF THE METAL TRAYS OF FOOD ARE MARKED WITH A DATE OF PREPARATION. OTHER ITEMS HAVE DAY STICKERS ON THEM, BUT NO DATE. PERSON IN CHARGE WILL INSTRUCT STAFF TO WRITE DATE ON STICKER. VIOLATION IS CORRECTED.
- 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: Sanitizing Solutions, Testing
- Comment:
- QUAT STRIPS ARE STILL NEEDED. AN OFFICE CONSULTATION IS THE NEXT ENFORCEMENT STEP. A PHOTO OF NEWLY ACQUIRED STRIPS CAN BE E-MAILED TO THIS OFFICE TO PREVENT THIS FROM OCCURRING.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Good Repair and Proper Adjustm
- Comment:
- THE LIGHT BULB IN THE BACK OF THE WALK-IN COOLER IS NOW REPLACED AND THE NEW BULB HAS A SHIELD. THE GASKET FOR THE WALK-IN FREEZER IS NOW REPLACED.
- 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
- Comment:
- THE LIGHT BULB IN THIS ROOM NOW HAS A SHIELD.
- 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
|
04/28/2015 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Comment:
- DISH MACHINE IS NOW REACHING 50 PARTS PER MILLION CHLORINE FINAL RINSE. VIOLATION IS 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
- Critical: Potentially Hazardous Food (Ti
- Comment:
- MINI TACOS ARE 43 F. CUT LETTUCE IS 45 F AND DICED TOMATOES ARE 47 F. SERVICE COOLER TO KEEP THESE TOP BIN CONTENTS AT 41 F OR COLDER. ANOTHER OPTION IS TO USE PACKS OF ICE IN THE BINS OR, REMOVE SMALLER PORTIONS OF FOOD PRODUCT FROM STORAGE COOLER SO THAT FOOD DOES NOT HAVE TIME TO GET ABOVE 41 F. CORRECT THIS AS SOON AS POSSIBLE. A REVISIT WILL OCCUR IN AT LEAST 10 DAYS TO VERIFY CORRECTION.,
- 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
- Comment:
- A CONTAINER OF COOKED MEAT IN WALK-IN COOLER WAS MARKED WITH THE DATE OF PREPARATION (10 DAYS AGO). (MEAT IS FROZEN AFTER COOKING). THE DATE OF REMOVAL FROM FROZEN STORAGE CAN BE CONSIDERED DAY 1. MARK THE ITEM WITH THE DATE BY WHICH IT MUST BE DISCARDED (6 DAYS AFTER REMOVAL FROM FROZEN STATE). MAKE THIS CHANGE AS SOON AS POSSIBLE. A REVISIT WILL OCCUR IN AT LEAST 10 DAYS TO VERIFY PROPER DATE MARKING. ,
- 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: Sanitizing Solutions, Testing
- Comment:
- QUAT TEST STRIPS STILL NEEDED. ACQUIRE AS SOON AS POSSIBLE. THIS WILL BE CHECKED DURING THE REVISIT., ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Food Storage Containers, Ident
- Comment:
- BINS ARE NOW LABELED WITH TAPE. VIOLATION IS 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.
|
04/07/2015 | Follow-up |
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- THERE WERE BOTTLES OF DISH SOAP AND MULTI-ZYME ENZYME SPRAY THAT WERE UNLABELED. A BIN OF ROCK SALT FOR ICE MELTING WAS ALSO UNLABELED. ALL THESE WERE LABELED AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION.
- 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: Manual and Mechanical Warewash
- Locations:
- at the Dish machine
- Comment:
- THE FINAL SANITIZER RINSE FOR THE DISH MACHINE WAS LESS THAN 50 PARTS PER MILLION (PPM) CHLORINE. SERVICE MACHINE AS SOON AS POSSIBLE SO THAT A FINAL RINSE OF 50 TO 100 PPM IS ACHIEVED. THIS WILL BE CHECKED IN ABOUT 10 DAYS.,
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- at the cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MINI TACOS IN THE COOKLINE TOP BIN WERE 49 F. THESE ITEMS WERE DISCARDED AT TIME OF VISIT. MONITOR FOOD TEMPERATURES AT THIS AREA OF THE UNIT TO BE SURE THEY ARE 41 F OR COLDER. SERVICE EQUIPMENT IF NEEDED. THIS WILL BE CHECKED DURING THE RE-VISIT IN ABOUT 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)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- in the reach-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- IN THE COOKLINE REACH-IN COOLER, BAGS OF FRANKFURTERS/SAUSAGE WERE NOT DATE MARKED. ITEMS WERE MARKED WITH EXPIRATION STICKERS (SATURDAY) AT TIME OF VISIT. IN ANOTHER REACH-IN COOLER, TRAYS OF "VINCE'S CHILI" WERE ALSO NOT DATE MARKED. THESE ITEMS ARE SLATED TO BE FROZEN TODAY. DATE MARK ANY NEEDED ITEMS. THIS WILL BE CHECKED AT TIME OF RE-VISIT IN ABOUT 10 DAYS., ,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Locations:
- in the wiping cloth container
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE ARE NO QUATERNARY AMMONIA (QUAT) TEST STRIPS FOR THE SANITIZER THAT IS USED FOR THE WIPING CLOTHS. ACQUIRE THE QUAT TEST STRIPS IN 10 DAYS OR LESS. THIS WILL BE CHECKED DURING THE REVISIT., , ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Locations:
- at the 3-compartment sink, at the 3-compartment sink
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- PLASTIC BINS OF SUGAR AND FLOUR WERE UNLABELED. LABEL THESE FOOD CONTAINERS.,
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE FLOOR OF THE REACH-IN COOLER AT THE FAR END OF THE COOKLINE IS DEGRADED AND NEEDS TO BE CLEANED OR RESURFACED. THE RACKS IN THE REACH-IN COOLER NEAR THE DISH MACHINE NEED TO BE REPLACED OR RE-COATED. THE BACK LIGHT BULB IN THE WALK-IN COOLER IS BROKEN AND NEEDS TO BE REPLACED. ALSO, PROVIDE A LIGHT SHIELD FOR IT. THE GASKET FOR THE WALK-IN FREEZER IS IN NEED OF REPLACEMENT. CORRECT THE ABOVE ITEMS BY JUNE 2015.,
- 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
- Locations:
- in the dry storage room
- Comment:
- THE LIGHT BULB IN THE DRY STORAGE ROOM IS UNSHIELDED. PROVIDE A SHIELD FOR THE BULB.,
- 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
- Repairing
- Items:
- Physical facilities
- Locations:
- at the cookline
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THERE ARE SECTIONS OF CEILING THAT ARE IN NEED OF COVERING AT THE COOKLINE. COVER THESE AREAS BY JUNE 2015.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
03/05/2015 | Routine |
- Nonfood-Contact Surfaces
- Problems:
- Used as food-contact surface
- Corrections:
- Discontinue use.
- Comment:
- OBSERVED CHIPPED COATING ON THE SHELVING INSIDE THE DOUBLE DOOR COOLER ADJACENT TO THE DISH WASHING MACHINE AND ON THE DRY STORAGE SHELVING AS WELL. NON FOOD CONTACT SURFACES SHALL HAVE CORROSION RESISTANT SURFACES. RECOAT SHELVING. VERIFY AT NEXT INSPECTION.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED A LEAK AT THE MIXING VALVE OF THE 3 COMPARTMENT SINK. PLUMBING SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR LEAK. VERIFY COMPLIANCE AT NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/19/2014 | Routine |
- Critical: Backflow Prevention
- Comment:
- AIR GAP IS PROVIDED UNDERNEATH COFFEE MAKER ON FRONT LINE. CORRECTED.
- 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.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- SLICED LETTUCE IS 41 F AND DICED TOMATOES 38 F INSIDE REACH-IN COOLER NEAR MICROWAVE. 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)
|
02/25/2014 | Follow-up |
- Critical: Backflow Prevention
- Comment:
- AIR GAP IS NOT PROVIDED ON FRONT LINE UNDERNEATH COFFEE MAKER. PROVIDE.,
- 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.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- SLICED LETTUCE WAS 48 F AND DICED TOMATOES 47 F INSIDE REACH-IN COOLER UNDERNEATH MICROWAVE. KEEP PHF FOR COLD HOLDING AT 41 F OR LESS. RESTAURANT MAY USE TIME AS A PUBLIC HEALTH CONTROL OR SOME OTHER COLD HOLDING METHOD.,
- 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)
|
02/12/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- ON THE FRONT LINE UNDERNEATH COFFEE MACHINE THERE IS NO AIR GAP PROVIDED. AN AIR GAP OF 1 INCH ABOVE THE FLOOD DRAIN SHALL BE PROVIDED TO AVOID BACK FLOW OR CONTAMINATION. PROVIDE AIR GAP. FOLLOW UP WITHIN 10 DAYS., ,
- 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.
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- , ,
- 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)
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
|
02/04/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CAN OPENER CLEANED.
- 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: 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:
- HAND SINK ON MAIN LINE HAD CONTAINER IN BASIN., CONTAINER 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN FLOORS UNDER EQUIPMENT AND RACKS IN DRY STORAGE ROOM. ALSO, CLEAN WIRE RACK IN DISH AREA.
- 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.
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s) items that don't pertain to business
- Locations:
- Dry storage area
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s) shelving
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- RECOAT WIRE SHELVING IN COOLERS OF KITCHEN AND BOTTOM SHELF OF COOLER ON MAIN LINE.
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- ADJUST SWEEP ON SIDE DOOR.
- 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 Floor(s)
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- REPAIR MISSING FLOOR TILES IN HALLWAY LEADING TO WALK IN COOLER.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
08/06/2013 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN FLOOR OF WALK IN COOLER AND UNDER ALL EQUIPMENT THROUGHOUT FACILITY.
- 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.
- In-Use Utensils, Between-Use S
- 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:
- PROVIDE HANDLED UTENSIL FOR BULK RICE.
- 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) shelving
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- RECOAT WIRE SHELVING IN COOLERS OF KITCHEN AND BOTTOM SHELF OF COOLER ON MAIN LINE.
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- ADJUST SIDE DOOR SWEEP TO PROVIDE TIGHT FIT.
- 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 Floor(s)
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- REPLACE MISSING FLOOR TILES IN HALLWAY LEADING TO WALK IN COOLER.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
01/23/2013 | Routine |
- Critical: Controlling Pests
- Comment:
- THE DRAIN FLIES/FRUIT FLIES ARE GREATLY IMPROVED, ON A FEW SEEN TODAY. PEST STRIPS ARE USED. VIOLATION CORRECTED. ( KEEP UP WITH PEST STRIPS AND CLEANING).
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
08/20/2012 | Follow-up |
- Critical: Controlling Pests
- Comment:
- DRAIN FLIES/FRUIT FLIES ARE STILL ABUNDANT AT WAITSTATION BUSSING AREA. KEEP WORKING WITH LICENSED PEST CONTROL OPERATOR, US TRAPPING DEVICES, CLEAN AREA AND KEEP DRY. CORRECT WITHIN 10 DAYS.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
08/01/2012 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility Without use of trapping devices
- Corrections:
- Utilize trapping devices to help eliminate pests.
- Comment:
- ELIMINATE DRAIN FLIES AT BAR AND WAITSTATION AREA. SMALL FLIES /GNATS ARE NUMEROUS IN THESE AREAS TODAY. CLEAN DRAINS/USE PEST STRIPS. CONTACT LICENSED PEST CONTROL OPERATOR. CORRECT IMMEDIATELY. REVISIT IN 10 DAYS.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- REFINISH SHELVES IN REACH IN COOLERS IN KITCHEN, SHELVES ARE RUSTY AND PEELING AND NOT SMOOTH DURABLE OR EASILY CLEANABLE. RECHECK NEXT INSPECTION, 6 MONTHS.
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN FLOOR IN WALK IN FREEZER ON AN INCREASED BASIS, FLOOR HAS FOOD BUILD UP TODAY. RECHECK NEXT INSPECTION, CLEAN REGULARLY. FLOORS MUST BE CLEAN OF FOOD DEBRIS/DIRT/ETC. CLEAN FLOOR UNDER WAITSTATION BEVERAGE AREA AS WELL.
- 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.
|
07/13/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- SHELVES IN COOLER ADJACENT TO DISHMACHINE ARE RUSTY AND PEELING, REFINISH SHELVES BY NEXT INSPECTION. RECHECK IN 6 MONTHS.
- 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.
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- REPLACE BROKEN FLOOR TILE AND MISSING GROUT BY DISHMACHINE BY NEXT INSPECTION. RECHECK IN 6 MONTHS.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- SHIELD LIGHT BULBS ABOVE WAITSTATION LINE BY NEXT INSPECTION. RECHECK IN 6 MONTHS.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- A WEATHER STRIP IS NEEDED ON BACK DOOR TO PREVENT PEST ENTRY . CORRECT BY NEXT 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
|
01/19/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ICE MACHINE HAS BEEN THOROUGHLY CLEANED. CLEANED WEEKLY NOW. 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
|
09/02/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN INTERIOR OF ICE MACHINE, ICE MACHINE INTERIOR, DRIP PANEL AND CHUTE, HAS MILDEW/DIRT ACCUMULATION TODAY. REVISIT IN 10 DAYS. CORRECT IMMEDIATELY.,
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s)
- Problems:
- Rusty, Rough
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- REFINISH SHELVES IN COOLERS THAT ARE RUSTY AND HAVE PAINT PEELING, THE 3 DOOR COOLER ADJACENT TO THE DISHMACHINE HAS SHELVES THAT ARE PEELING BADLY. CORRECT BY NEXT INSPECTION.
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE FLOOR OF THE WALK IN FREEZER AND THE FLOOR AROUND THE MOP SINK. CEILINGS THROUGHOUT NEED CLEANING AS WELL.
- 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.
- 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:
- DO NOT STORE ITEMS IN WALK IN COOLER (CHIP CONTAINER) OR IN WALK IN FREEZER, ON THE FLOOR MOVE ITEMS SO THAT THEY SIT AT LEAST 6 INCHES OFF THE GROUND AT ALL TIMES.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk-in cooler(s)
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- REPAIR FAN IN WALK IN COOLER, POSSIBLY UNPLUG DRAIN OR WRAP DRAINLINES TO CORRECT PROBLEM OF EXCESSIVE LEAKING CONDENSATION, CLEAN FLOOR AND EMPTY CATCH BASIN FREQUENTLY TO AVOID EXCESSIVE WATER ON FLOOR/
- 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
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- SHIELDS BULBS ABOVE WAITSTATION/BEVERAGE AREA, AND MOVE EXTRA BULBS TO ANOTHER LOCATION OR STORE IN A BOX TO PROTECT FROM BREAKING OVER THIS AREA.
- 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
|
08/02/2011 | Routine Inspection |
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Currently ten by ten inch hole is located in ceiling next to stove on main line. Repair this hole.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean floor near entry way to walk in cooler and freezer. See under racks.
- 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.
- 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:
- Currently a bag of onions and taco shells are stored on floor of walk in cooler. Store these items 6 inches above 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
- Items:
- Equipment components seals
- Problems:
- In poor repair
- Comment:
- Door gaskets are damaged on reach in cooler located on main cook line. Repair and maintain this item.
- 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.
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Currently ten by ten inch hole is located in ceiling next to stove on main line. Repair this hole.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean floor near entry way to walk in cooler and freezer. See under racks.
- 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.
- 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:
- Currently a bag of onions and taco shells are stored on floor of walk in cooler. Store these items 6 inches above 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
- Items:
- Equipment components seals
- Problems:
- In poor repair
- Comment:
- Door gaskets are damaged on reach in cooler located on main cook line. Repair and maintain this item.
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean floor near entry way to walk in cooler and freezer. See under racks.
- 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.
- 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:
- Currently a bag of onions and taco shells are stored on floor of walk in cooler. Store these items 6 inches above 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair
- Comment:
- Door gaskets are damaged on reach in cooler located on main cook line. Repair and maintain this item.
- 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Currently ten by ten inch hole is located in ceiling next to stove on main line. Repair this hole.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
01/25/2011 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- remove ice from door & frame of reach-in freezer. Clean the grill stand. Clean the range drip pans. Clean the racks in the 3 door cooler.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Remove ice etc. from the floor of the walk-in freezer. Clean the dry storage area, place supplies on shelves or racks -- not on floor.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- the new lights must be either shielded or shatterproof.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- In the cookline area refrain from setting containers in the handwash sink - - - keep sink clear for use.
- 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)
|
07/12/2010 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE BOTTOM OF THE 3 DOOR COOLER (ON LEFT SIDE). CLEAN THE UPPER SHIELD IN THE ICE MACHINE BIN. CLEAN THE INTERIOR OF THE UPPER ENCLOSURE OF THE ICE MACHINE UNIT. SWEEP THE WALK-IN FREEZER FLOOR. CLEAN THE STORAGE RACK NEAR THE DISHMACHINE.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE CEILING AND WALLS THROUGH-OUT THE KITCHEN AREA.
- 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.
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Problems:
- Not cleaned per manufacturers instructions
- Corrections:
- Clean according to manufacturer specifications
- Comment:
- CLEAN THE RANGE DRIP PANS. CLEAN THE GE MICROWAVE.
- 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.
- Lighting, Intensity
- Items:
- Lighting intensity
- Locations:
- kitchen
- Problems:
- Less than 20 foot candles
- Corrections:
- Provide as required
- Comment:
- COMPLETE REPAIR OF LIGHTS IN KITCHEN AREAS.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Single-Ser./Use Art., Use Limi
- Items:
- Single-service/single-use items
- Locations:
- kitchen
- Problems:
- Reused
- Corrections:
- Do not reuse.
- Comment:
- DO NOT RE-USE CARDBOARD TOMATO BOXES TO STORE OTHER UNWRAPPED FOODS IN.
- General violation description:
- 4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
|
01/06/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 2-door condiment top cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE 2 DOOR COOLER NEXT TO THE GRILL STAND IS NOT HOLDING ALL OF THE FOOD IN IT AT 41 DEGREES OR LESS. CHOPPED TOMATOES = 45 DEGREES, CHEESE = 49 DEGREES, FRENCH DRESSING WITH SALSA = 50 DEGREES. TACOS = 41 DEGREES. THE LEFT DOOR HAS A BROKEN HINGE - DOOR DOES NOT SHUT PROPERLY. NEITHER THERMOMETER IN THE COOLER WAS WORKING PROPERLY. REPAIR THE COOLER DOORS. ADJUST THE TEMPERATURE. PLACE A WORKING THERMOMETER IN THE COOLER.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 2-door condiment top cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE 2 DOOR COOLER NEXT TO THE GRILL STAND IS NOT HOLDING ALL OF THE FOOD IN IT AT 41 DEGREES OR LESS. CHOPPED TOMATOES = 45 DEGREES, CHEESE = 49 DEGREES, FRENCH DRESSING WITH SALSA = 50 DEGREES. TACOS = 41 DEGREES. THE LEFT DOOR HAS A BROKEN HINGE - DOOR DOES NOT SHUT PROPERLY. NEITHER THERMOMETER IN THE COOLER WAS WORKING PROPERLY. REPAIR THE COOLER DOORS. ADJUST THE TEMPERATURE. PLACE A WORKING THERMOMETER IN THE COOLER., ,
- 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: Separation, Packaging, & Segre
- Items:
- Equipment
- Locations:
- In the food prep area
- Comment:
- THE COOK PLACED A CARDBOARD BOX OF PEPPERS ON THE COUNTER/FOOD WARMER SO THAT THE BOX RESTED PARTIALLY ON THE CORN CHIPS. REMOVE THE BOX, DISCARD CHIP THAT MAY HAVE BEEN CONTAMINATED BY THE BOTTOM OF THE BOX.
- 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, Packaging, & Segre
- Items:
- Equipment
- Locations:
- In the food prep area
- Comment:
- THE COOK PLACED A CARDBOARD BOX OF PEPPERS ON THE COUNTER/FOOD WARMER SO THAT THE BOX RESTED PARTIALLY ON THE CORN CHIPS. REMOVE THE BOX, DISCARD CHIP THAT MAY HAVE BEEN CONTAMINATED BY THE BOTTOM OF THE BOX.,
- 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
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE FILTERS IN THE RANGE HOOD. REMOVE DEBRI FROM FLOOR IN WALK-IN FREEZER. CLEAN THE DOOR HANDLES OF THE 2 DOOR COOLER, THE GRILL STAND, THE HOOD FILTERS - FRONT COOKLINE.
- 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
- Where to Wash
- Items:
- Employee washed/rinsed hands
- Locations:
- kitchen
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- THE LEFT WELL OF THE 3 COMP. SINK IS DESIGNATED AS A HAND WASH SINK THE OTHER 2 WELLS ARE FOOD PREP SINKS, REMIND COOK TO WASH HIS HANDS ONLY IN THE HAND WASH SINK.
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- DO NOT LEAVE WET OR SOILED WIPING CLOTHS ON COUNTERS, ETC. PLACE WIPING CLOTHS IN A CONTAINER OF SANITIZING SOLUTION BETWEEN USES OR IN THE LAUNDRY.
- 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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07/20/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Matador Restaurant, 26747 Van Born, Taylor, MI 48180 »