- Critical: Capacity
- Items:
- Hot water supply
- Problems:
- Insufficient to meet demands
- Corrections:
- Provide sufficient supply if hot water such as a larger or additional hot water heater.
- Comment:
- Observed at time of inspection no hot water at hand wash sinks, at three compartment sink or in dishwasher. Observed maximum temperature of 65 F. Hot water heat was found to have been turned off. Hot water heater was turned back on at time of inspection. Hot water was restored to hand wash sinks, three compartment sink and dishwasher. Corrected.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Observed at time of inspection dumpster lids were left open at time of inspection. When not in use close lids on dumpster to prevent attraction pest to the facility. Corrected at time of inspection lids were closed. Corrected.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed at time of inspection wet mop heads sitting on the floor. Mops/ mop heads must be stored in a way that allow them to dry without contamination floors/walls. Corrected at time of inspection mop heads were removed. Corrected.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection inside lid of ice machine is heavily cracked. Correct by repair/replacing lid so it is smooth and easily cleanable. Correct as soon as possible follow up will occur at the next routine 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed at time of inspection no hand wash signs at hand wash sinks in kitchen or in bathrooms. Correct as soon as possible by providing a follow up will occur at the next routine inspection.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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06/06/2015 | Routine |
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Observed at time of inspection dumpster lids were all open. Keep dumpster lids closed when not in use to prevent attracting pest to the establishment. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed at time of inspection no hand wash sign at multiple hand sinks or in bathrooms. Correct as soon as possible by providing. A follow up will occur at the next routine inspection.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed at time of inspection wet wiping cloths stored on counter. Corrected at time of inspection cloths were removed. In use sanitizer cloths must be stored in a bucket of sanitizer solution. Corrected.
- 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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06/21/2014 | Routine |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE DRAIN PIPES FROM THE ICE MAKER WERE HANGING INSIDE THE FLOOR DRAIN. TO PREVENT HEALTH HAZARDS, THERE SHALL NOT BE ANY DIRECTION BETWEEN THE EQUIPMENT DRAIN AND THE SEWER DRAIN. AT THE TIME OF INSPECTION THE OPERATOR RAISED THE PIPES AND PROVIDED AIR GAP BY PLACING A WOODEN PIECE UNDER THE DRAIN PIPES. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- 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
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- HOT CHICKEN NUGGETS WERE AT 91F IN THE WARMER. HOT POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED ABOVE 135F. THE EMPLOYEE DISCARDED THE NUGGETS AND NOT USING THE TOP SHELF OF THE WARMER UNTIL IT IS REPAIRED. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- 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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06/05/2013 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: WALK-IN COOLER FOOD IS AT 38F. FRONT COUNTER DAIRY AT 34F. SALAD COOLER OUT OF SERVICE.
- 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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01/03/2013 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Locations:
- Ladies rest room
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- HOT WATER IN THE MEN'S AND LADIES REST ROOMS WAS AT 62-67F. CORRECTED BY PROVIDING HOT WATER.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- walk-in cooler(s) Kitchen Area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THREE COOLERS OUT OF COMPLIANCE. 1) WALK IN COOLER LETTUCE SALADS AND CHEESE AT 43-44F. 2) FRONT COUNTER DAIRY COOLER: MILK 45F AND YOGURT PARFAIT 52. 3) SALAD REACH IN COOLER NEAR ICE MACHINE (ACROSS FROM OFFICE) SALAD LETTUCE, CUT TOMATOES, YOGURT PARFAITS AT 45F. HOLD AT OR BELOW 41F. THE PARFAIT AT 52F WAS DISCARDED, REMAINDER OF FOOD (IN COOLER SINCE EARLIER THIS MORNING) WAS TAKEN TO THE WALK IN FREEZER TO RAPID COOL. THE FRONT COUNTER COOLER WAS ADJUSTED AND WAS AT 36F BY END OF INSPECTION. REPAIR ON REMAINDER WAS ORDERED DURING THE INSPECTION.,
- 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 components seals
- Locations:
- ice machine(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE DOOR GASKET ON THE ICE MACHINE IS LOOSE AND HANGING DOWN FROM THE DOOR. REPAIR.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Dining area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- TABLES AND CHAIRS IN THE DINING ROOM HAVE FOOD DEBRIS (WERE NOT CLEANED BETWEEN CUSTOMERS). CLEAN AFTER EACH CUSTOMER USE BEFORE THE NEXT CUSTOMER IS SEATED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- Ladies rest room
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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12/12/2012 | Routine |
- Critical: Separation, Packaging, & Segre
- Locations:
- walk-in freezer
- Comment:
- VARIOUS FOOD UNCOVERED IN THE WALK IN FREEZER. CORRECTED BY COVERING. A BOX OF HASH BROWNS COVERED IN CONDENSATE FROST. CORRECTED BY DISCARDING.
- 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
|
12/05/2011 | Routine Inspection |
| No violation noted during this evaluation. | 01/11/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- 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
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- 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)
|
12/14/2010 | Routine Inspection |
| No violation noted during this evaluation. | 12/22/2009 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- ENSURE EMPLOYEES USE LIDDED CUP WITH STRAW FOR DRINKS IN WORK AREA.......CORRECTED AT TIME OF VISIT, AS EMPLYEE DISCARDED OPEN DRINK STORED ACROSS FROM DISHWASHER.
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- UPDATE EMPLOYEE HEALTH EDUCATION TO INCLUDE NOROVIRUS HEALTH EDUCATION AND TRAINING, AS DEPICTED ON HEALTH FORMS 1A & 1B, PROVIDED AT PREVIOUS INSPECTIONS FOR USE INEMPLOYEE HEALTH EDUCATION AND TRAINING.....HALF OF THE MORNING SHIFT HAVE NOT BEEN UPDATED ACCORDING TO DOCUMENTATION PROVIDED AT TIME OF VISIT.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- REFILL SOAP DISPENSER IN EMPLOYEES BATHROOM
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR BROKEN PLEXIGLAS BARRIER AT BACK HANDWASH SINK.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
12/08/2009 | Routine Inspection |
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- DISCONTINUE FOOD STORAGE (PITA BREAD) NEXT TO HAND WASH SINK......PROTECT FOOD FROM SPLASH AND CONTAMINATION....CORRECTED AT VISIT BY RELOCATING CART WITH FOOD 12"-18" AWAY FROM THE HAND WASH SINK. CONSIDER INSTALLATION OF A STAINLESS STEEL BARRIER (SINCE PLEXIGLAS BARRIER BROKE) TO ALLOW FULL USAGE OF FLOOR SPACE ( IE CART STORAGE RIGHT UP NEXT TO HAND SINK).
- 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
|
06/18/2009 | Routine Inspection |
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