- Critical: Hot Water and Chemical
- Comment:
- Observed at time of inspection dishwasher has been fixed so that it is providing 50-100 ppm chlorine sanitizer solution. Corrected.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Using a Handwashing Sink
- Comment:
- Observed at time of inspection hand wash sinks are no longer used as prep or dump sinks. Clogged sink has been fixed. 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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10/14/2014 | Follow-up |
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- Observed at time of inspection dishwasher set up to be a heat sanitizing dishwasher but is not heating surface of the utensils to 160 F as measured by an irreversible thermometer. Dishwasher is capable of switching to chemical sanitizing dishwasher but there is no chemical. Correct by sanitizing utensils either with hot water capable of heating utensil surface to 165 F or by providing chlorine sanitizer solution to dishwasher at 50-100 ppm. Correct immediately a follow up will occur in about 10 days.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- Observed at time of inspection hand wash sink used as a dump sink. Food has clogged sink and it is unable to drain. Correct by removing clog and reminding employees only to use the hand wash sink for hand washing. Correct immediately A follow up will occur in about 10 days.,
- 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)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at the time of inspection ice is building up on the ceiling of the walk in freezer. Correct by removing ice 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- Observed at time of inspection small leak from the faucet at three compartment sink. Correct by repairing. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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10/02/2014 | Routine |
| No violation noted during this evaluation. | 10/31/2013 | Follow-up |
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- 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.
- 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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10/02/2013 | Routine |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE SPRAY NOZZLE WAS HANGING BELOW THE FLOOD LINE OF 3 COMPARTMENT SINK. PROVIDE AIR GAP TO PREVENT HEALTH HAZARDS LIKE CROSS CONNECTION OR BACK SIPHON AGE OF DIRTY WATER INTO THE CITY WATER. THE BOTTOM OF THE SPRAY NOZZLE SHOULD BE AT LEAST 1 INCH ABOVE THE FLOOD LINE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- THE THERMO STRIP DID NOT CHANGE IN COLOR. AS PER THE MANAGER THE MACHINE WORKS FOR HOT WATER SANITIZATION AND CHEMICAL. AT THE TIME OF INSPECTION CHEMICAL WAS NOT CONNECTED AND THE HOT SANITIZATION DID NOT PASS EVEN AFTER 4 OR ATTEMPTS. AFTER WASHING, SANITIZE THE DISHES IN THE 3 COMPARTMENT SINK. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
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09/25/2012 | Routine |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- THE COOLER FOOD CONTACT SURFACES WERE CLEANED AND SANITIZED. VIOLATION HAD BEEN 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
- Critical: Hot and cold holding
- Comment:
- THE COOLER WAS AT 40F AND THE CHEESE WAS AT 41.4 F. THE TEMPERATURE WAS LOWERED. VIOLATION HAD BEEN 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)
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09/21/2011 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- WATER HAS ACCUMULATED IN THE BOTTOM OF THE SLIDING DOOR COOLER LOCATED AT THE FRONT WINDOW . MAKE SURE IT DRAINS PROPERLY. WASH, RINSE AND SANITIZE THE ALL THE FOOD CONTACT SURFACES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE 2 DOOR IN RAIL COOLER WAS AT 46F AND THE BACON WAS AT 43.7F AND SWISS CHEESE WAS AT 45.6 F. POTENTIALLY HAZARDOUS FOOD SHALL BE HELD UNDER 41F. DISCARD ALL THE PHF ITEMS THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH 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)
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09/14/2011 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- CORRECTED. THE DRAIN FLY POPULATION HAS BEEN ELIMINATED OR GREATLY REDUCED. THOROUGH CLEANING OF EQUIPMENT AND OF FLOOR BENEATH EQUIPMENT WAS DONE. COCA COLA SERVICED SODA FOUNTAIN LINES. ECO LAB PEST CONTROL OPERATOR TREATED FACILITY FOR DRAIN FLIES. NO DRAIN FLIES OBSERVED TODAY.
- 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
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09/17/2010 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- CORRECTED. SHIFT MANAGER STATES THAT PITCHERS ARE TAKEN TO THE 3-COMPARTMENT SINK TO BE WASHED-RINSED-SANITIZED EVERY HOUR.
- 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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08/26/2010 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- BLENDER PITCHERS USED FOR YOGURT SMOOTHIES AND COFFEE DRINKS CONTAINING MILK ARE RINSED BETWEEN USE, BUT THEY ARE NOT WASHED,RINSED AND SANITIZED THROUGHOUT THE DAY. BEGIN CLEANING THESE PITCHERS EVERY 4 HOURS WITH CONTINUOUS USE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. ,
- 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
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- THE DISH MACHINE IS NOT REGULARLY TESTED TO ENSURE PROPER SANITIZING. BEGIN USING A TEST PAPER KIT TO DETERMINE CHLORINE CONCENTRATION.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- OBSERVED DICED ONIONS DUMPED IN THE COOK LINE HAND SINK. USE HAND SINKS FOR HAND WASHING ONLY.
- 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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08/24/2010 | 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:
- HAM(CANADIAN BACON) AT 65 DEGREES(DISCARDED) AND EGGS AT 45 DEGREES LEFT OUT AT ROOM TEMPERATURE. KEEP AT 41 DEGREES OR LESS OR TIME MARK. CREAM IN SURE SHOT MACHINE BY ICE CREAM MACHINE AT 45 DEGREES, KEEP AT 41 DEGREES OR LESS AT ALL TIMES.,
- 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: System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HAND SINK ON COOK LINE IS CLOGGED. SINK IS TAPED OFF AND CAN NOT BE USED. FIX CLOG AND REMOVE TAPE FROM SINK. PLUMBING SYSTEM MUST BE MAINTAINED CORRECT IMMEDIATELY,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- A. PROVIDE BATTERY TO BROKEN PAPER TOWEL DISPENSER AT HAND SINK BY OFFICE. B. FIX STUCK/ FROZEN LID TO HAMBURGER FREEZER ON LINE 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.
- Warewasher,Temp.Measuring Devi
- Items:
- Warewashing thermometer in rinse tank
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- MO RINSE GAUGE. MACHINE HAS BEE CONVERTED TO HEAT SANITIZER MACHINE. PROVIDE RINSE TEMPERATURE GAUGE TO MACHINE
- General violation description:
- 4-204.115 - A WAREWASHING machine shall be equipped with a TEMPERATURE MEASURING DEVICE that indicates the temperature of the water: (A) In each wash and rinse tank
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08/06/2009 | Routine Inspection |
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