| No violation noted during this evaluation. | 06/26/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Ice chutes on beverage machines are soiled today. Clean regularly, recheck in 10 days., Ice chutes have been cleaned on beverage machines. 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The walk in cooler is out of temp today, the eggs, cut tomatoes, etc are all 55F. Service had been called and is expexted to arrive shortly. Potentially hazardous items must be held under 41F at all times, discard items that have been in unit over 4 hours immediately. The walk in freezer door was propped open today to allow cold air to flow into walk in cooler. Revisit within 10 days to verify corrections., The walk in cooler has been repaired, cut tomatoes were 41F, eggs were 41F. 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:
- The stainless lid for the ice machine is broken, it is hanging down on one side. Repair by next inspection, recheck in 6 months.
- 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)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The ventilation hood filters over the fryer are soiled today. Clean on an increased basis. Recheck 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 drain line(s)
- Problems:
- Not maintained
- Corrections:
- Trim, file and maintain.
- Comment:
- The drainline under the three compartment sink is leaking into the basement. Today there is a mop sink capturing the water. Repair by next inspection. The overflow plumbing from the three compartment sinks does not extend to the floor drain. The pipes must be extended to the floor drain but still air gapped. The sanitize basin overflowed today and water spilled onto the floor. The floor drain for the sink is a raised bowl and this water has no where to go. Correct by next inspection.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/10/2015 | Routine |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Held past time control mark
- Corrections:
- Discard.
- Comment:
- OBSERVED CHEESE AND TOMATO WITHOUT ACCURATE TIME MARKS. , CORRECTED. OPERATOR DISCARDED THE LETTUCE, TOMATO, AND AMERICAN AND SWISS CHEESES. PLACED ACCURATE TIME MARKS ON CHART FOR ITEMS REPLACED.
- 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Greasy
- Corrections:
- Keep clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- Ice machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ICE MACHINE SOILED WITH BROWN RESIDUE ON THE OUTER POTION OF THE SHIELD.
- 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
|
06/27/2014 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Comment:
- HAND WASH SINK NEAR DRIVE-THRU HAS SOAP. CORRECTED.
- 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)
|
07/09/2013 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE HAND WASH SINK IN THE BACK OF THE GRILL AREA DID NOT HAVE PAPER TOWEL TO DRY MY HANDS. EACH HAND WASHING SINK OR GROUP OF ADJACENT HAND WASHING SINKS SHALL BE PROVIDED WITH INDIVIDUAL DISPOSABLE TOWELS. PROVIDE DRYING TOWELS FOR HANDS. DURING INSPECTION MANAGER SUPPLIED PAPER TOWELS. CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HAND WASH SINK NEAR DRIVE-THRU DOESN'T HAVE SOAP. EACH HAND WASH SINK OR GROUP OF 2 ADJACENT HAND WASHING SINKS SHALL BE PROVIDED WITH A SUPPLY OF HAND CLEANING LIQUID, POWDER,OR BAR OF SOAP. PROVIDE SOAP. ,
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- VENTS(BAFFLES) ABOVE GRILLS NEED CLEANING. THEY HAVE EXCESSIVE GREASE. PHYSICAL FACILITIES SHALL BE CLEANED OFTEN AS NECESSARY TO KEEP THEM CLEAN. CLEAN VENTS OR BAFFLES ABOVE GRILL AREA. WILL VERIFY AT NEXT INSPECTION.
- 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.
|
06/28/2013 | Routine |
- Critical: Backflow Prevention Device/Req
- Comment:
- CORRECTION MADE: Observed the required ASSE 1022 vented backflow device installed the water feed line to the basement beverage carbonator.
- 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
|
09/14/2012 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Comment:
- Non-compliant install asse 1022 backflow device down stream of all copper water lines.,
- 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
|
08/15/2012 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Locations:
- basement
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- Observed the water feed line to the basement beverage carbonator does not have the required ASSE 1022 vented backflow DEVICE on the water feed line to the carbonator. Install the ASSE 1022 vented backflow device with a 100 mesh water screen. Locate the backflow device down stream from all copper bearing water lines.
- 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: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Locations:
- basement
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- Observed the water feed line to the basement beverage carbonator does not have the required ASSE 1022 vented backflow DEVICE on the water feed line to the carbonator. Install the ASSE 1022 vented backflow device with a 100 mesh water screen. Locate the backflow device down stream from all copper bearing water lines., ,
- 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: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) Hand wash sink(s)
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Observed two of four food employees lather wet hands for 3 - 8 seconds
- General violation description:
- 2-301.12 - not the minimum 10 - 15 seconds, completing the hand washing in less than 10 seconds not the minimum 20 seconds or more. Correction Made: Observed the food employees each practice hygienic hand washing
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) Hand wash sink(s)
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Observed two of four food employees lather wet hands for 3 - 8 seconds
- General violation description:
- 2-301.12 - not the minimum 10 - 15 seconds, completing the hand washing in less than 10 seconds not the minimum 20 seconds or more. Correction Made: Observed the food employees each practice hygienic hand washing
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- Observed the food employee(s) not fully knowledgeable of the names of the big five: diagnosis, illness symptoms, their associated restrictions, the means to remove the restrictions: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), SHIGELLA, NORO VIRUS The five illness symptoms and their associated restrictions: VOMITING, DIARRHEA, JAUNDICE - Excludes them from the retail food establishment SORE THROAT with FEVER, INFECTED WOUND & or Pustular Boil - Restricts them from the food preparation area. The Procedure to remove the Restrictions: NOTIFY the person in charge AND following DIARRHEA or VOMITING Remain Home SYMPTOM FREE for at least 24 HOURS. CORRECTION MADE: Following instruction, observed the present employee(s) are aware of the names of the big 5, the five illness symptoms, their associated restrictions and the means to remove the restrictions.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- Observed the food employee(s) not fully knowledgeable of the names of the big five: diagnosis, illness symptoms, their associated restrictions, the means to remove the restrictions: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), SHIGELLA, NORO VIRUS The five illness symptoms and their associated restrictions: VOMITING, DIARRHEA, JAUNDICE - Excludes them from the retail food establishment SORE THROAT with FEVER, INFECTED WOUND & or Pustular Boil - Restricts them from the food preparation area. The Procedure to remove the Restrictions: NOTIFY the person in charge AND following DIARRHEA or VOMITING Remain Home SYMPTOM FREE for at least 24 HOURS. CORRECTION MADE: Following instruction, observed the present employee(s) are aware of the names of the big 5, the five illness symptoms, their associated restrictions and the means to remove the restrictions.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
|
07/18/2012 | Routine |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
- General violation description:
- 2-201.11 - MATERIALS PROVIDED. CORRECTION MADE, FOLLOWING INSTRUCTION, THE EMPLOYEES PRESENT ARE FULLY AWARE OF THE NAMES OF THE BIG 5: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), NORO VIRUS, SHIGELLA THE SIGNS AND ILLNESS SYMPTOMS: THAT EXCLUDES THEM FROM THE RETAIL FOOD ESTABLISHMENT VOMITING, DIARRHEA, JAUNDICE, THAT RESTRICTS THEM FROM THE RETAIL FOOD PREPARATION AREA SORE THROAT WITH FEVER, INFECTED WOUND & OR PUSTULAR BOIL. THE PROCEDURES TO REMOVE THE RESTRICTIONS: TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME, SYMPTOM FREE FOR AT LEAST 24 HOURS.
|
07/25/2011 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- CORRECTED BY ELIMINATING THE POPULATION OF HOUSE FLIES IN THE FACILITY, ABEL PEST CONTROL HAS VISITED THE FACILITY WEEKLY, SPRAYED PESTICIDES OUTSIDE THE DOORS AND DRIVE THRU WINDOWS, AND HUNG FLY PAPER IN NON-FOOD AREAS IN THE FACILITY. NO HOUSE FLIES OBSERVED AT THE TIME OF THIS INSPECTION.
- 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
|
08/17/2010 | Follow-up |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY REVERSING THE ORDER OF THE WARE WASHING PROCEDURE. WARES ARE WASHED IN THE RIGHT SINK, RINSED IN THE CENTER SINK, AND SANITIZED IN THE LEFT SINK. DISPENSER HOSES ARE CROSSED TO DISPENSE INTO THE PROPER SINKS. MOVE DISPENSERS TO THE CORRECT SINKS AS SOON AS POSSIBLE.
- 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: Cleaning Procedure
- Comment:
- CORRECTED BY TRAINING EMPLOYEES ON PROPER HAND WASHING PROCEDURE. EMPLOYEES OBSERVED WASHING HANDS WITH SOAP AND WARM WATER FOR 20 SECONDS AND DRYING ON PAPER TOWEL.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED BY REQUIRING EMPLOYEES TO USE CUPS WITH LIDS FOR BEVERAGES. EMPLOYEE BEVERAGES STORED AWAY FROM FOOD AND FOOD ITEMS.
- 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: When to Wash
- Comment:
- CORRECTED BY TRAINING EMPLOYEES ON "WHEN TO WASH" REQUIREMENTS. HANDS ARE WASHED AT LEAST EVERY 30 MINUTES AND AFTER ANY CONTAMINATION OCCURS.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
|
08/03/2010 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- 3-compartment sink(s) sanitize compartment
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- AT THE 3 COMPARTMENT SINK, THE LEFT AND CENTER SINKS DRAIN TO THE DRAIN BOWL THROUGH A DRAIN LINE WITH AIR GAP. THE RIGHT SINK IS DIRECTLY CONNECTED TO THE GREASE TRAP. WHEN WARE WASHING, THE SINKS ARE SET-UP FROM LEFT TO RIGHT WITH THE WASH, RINSE, SANITIZE SOLUTIONS RESULTING IN WARES BEING SANITIZED IN THE SINK DIRECTLY CONNECTED TO THE GREASE TRAP AND GREASE BEING DUMPED DIRECTLY INTO THE SEWAGE SYSTEM FROM THE FIRST SINK. TO PREVENT CONTAMINATION OF CLEAN WARES AND TO COLLECT GREASE IN THE GREASE TRAP AS REQUIRED, THE SET-UP OF THE 3-COMPARTMENT SINK FOR WARE WASHING MUST BE REVERSED. SET-UP 3 COMPARTMENT SINK FROM RIGHT TO LEFT WITH THE WASH, RINSE, SANITIZE SOLUTIONS. RELOCATE THE SANITIZER DISPENSER TO THE LEFT SINK AND THE SOAP DISPENSER TO THE RIGHT SINK. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION 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: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Used common towel
- Corrections:
- Discontinue use.
- Comment:
- EMPLOYEE OBSERVED WIPING HANDS WITH WET TOWEL INSTEAD OF WASHING HANDS AT HAND SINK WITH PROPER METHOD. NO PAPER TOWELS ARE STOCKED AT ANY HAND WASH SINK IN THE FACILITY. EMPLOYEES MUST WASH HANDS WITH SOAP AND WARM WATER FOR AT LEAST 20 SECONDS AND DRY WITH PAPER TOWEL AFTER ANY CONTAMINATION OCCURS. TRAIN ALL EMPLOYEES ON PROPER HAND WASHING PROCEDURE. PROVIDE PAPER TOWELS FOR HAND DRYING. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Drinking From uncovered beverage container
- Corrections:
- Beverage container must be covered.
- Comment:
- OBSERVED EMPLOYEE DRINKING FROM UNCOVERED CUP WHILE PREPARING FOOD. UNCOVERED CUP OBSERVED STORED ABOVE FOOD. EMPLOYEES MUST DRINK FROM COVERED CONTAINERS WHEN IN FOOD PREP/SERVICE AREAS. EMPLOYEE PERSONAL BEVERAGES MUST BE STORED BELOW AND AWAY FROM FOOD ITEMS. INSTRUCT EMPLOYEES TO USE COVERED CUPS FOR BEVERAGES. DESIGNATE AN AREA FOR THE STORAGE OF EMPLOYEE BEVERAGES WHERE FOOD AND FOOD ITEMS CANNOT BECOME CONTAMINATED. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEE DID NOT WASH HANDS AFTER HANDLING SOILED ITEMS AT THE 3-COMPARTMENT SINK AND THE MOP/MOP BUCKET BEFORE WORKING WITH FOOD. EMPLOYEES MUST WASH HANDS WHEN CHANGING TASKS AND BEFORE WORKING WITH FOOD AFTER HANDLING SOILED ITEMS. TRAIN ALL EMPLOYEES ON "WHEN TO WASH" REQUIREMENTS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- ACCUMULATION OF FOOD DEBRIS, TRASH, AND GREASE OBSERVED BENEATH FRONT COUNTER AND COOKING EQUIPMENT. CLEAN FLOOR NOW AND KEEP CLEAN.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO PAPER TOWELS PRESENT AT ANY HAND WASH SINK AT TIME OF INSPECTION. PAPER TOWEL MUST BE PROVIDED AT EVERY HAND WASH SINK TO FACILITATE PROPER HAND WASHING. PROVIDE PAPER TOWEL AT ALL HAND WASH SINKS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- POST SIGNS REMINDING EMPLOYEES TO WASH HANDS AT THE HAND WASH SINKS IN THE MEN'S AND WOMEN'S RESTROOMS AND IN THE KITCHEN NEAR THE OFFICE.
- 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.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- 1. ICE SCOOP STORED WITH HANDLE IN CONTACT WITH ICE IN ICE MACHINE 2. SEVERAL SPOONS STORED IN STANDING, ROOM TEMPERATURE WATER AT THE CAFE STATION. SCOOPS MUST BE STORED WITH THE HANDLE EXTENDING OUT OF THE FOOD TO PREVENT HAND-CONTACT WITH THE FOOD. UTENSILS MUST BE STORED IN A CLEAN, DRY AREA AND CLEANED AT LEAST EVERY 4 HOURS IF USED CONTINUOUSLY THROUGHOUT THE DAY. RELOCATE ICE SCOOP. REMOVE SPOONS FROM STANDING WATER AND STORE AS REQUIRED.
- 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
- Jewelry Prohibitions
- Items:
- Jewelry
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- Comment:
- OBSERVED 2 EMPLOYEES WEARING WATCHES/BRACELETS WHILE PREPARING FOOD. EMPLOYEES PREPARING FOOD MAY NOT WEAR JEWELRY ON THE HANDS OR ARMS. INSTRUCT EMPLOYEES TO REMOVE WATCHES AND BRACELETS WHEN PREPARING FOOD.
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE QUATERNARY AMMONIUM TEST STRIPS TO MEASURE THE SANITIZER CONCENTRATION AT THE 3-COMPARTMENT SINK SANITIZER DISPENSER.
- 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)
- Using a Handwashing Sink
- Items:
- Handwashing sink(s), Handwashing sink(s)
- Problems:
- Used for culinary purposes, Not easily accessible Items stored In front of
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink., Remove items from handsink. Do not store items at handsink.
- Comment:
- CART STORED IN FRONT OF HAND WASH SINK NEAR THE OFFICE LEAVING ONLY ONE HAND WASH SINK ACCESSIBLE FOR EMPLOYEE USE. HAND WASH SINKS MUST BE KEPT ACCESSIBLE FOR USE AT ALL TIMES. REMOVE CART THAT IS BLOCKING HAND WASH SINK.
- 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)
- Using a Handwashing Sink
- Items:
- Handwashing sink(s), Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In front of, Used for culinary purposes
- Corrections:
- Remove items from handsink. Do not store items at handsink., Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- CART STORED IN FRONT OF HAND WASH SINK NEAR THE OFFICE LEAVING ONLY ONE HAND WASH SINK ACCESSIBLE FOR EMPLOYEE USE. HAND WASH SINKS MUST BE KEPT ACCESSIBLE FOR USE AT ALL TIMES. REMOVE CART THAT IS BLOCKING HAND WASH SINK.
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED SEVERAL WET, SOILED WIPING CLOTHS STORED ON COUNTERS. NO WIPING CLOTH SANITIZER BUCKETS PROVIDED. WET WIPING CLOTHS MUST BE STORED IN SANITIZER SOLUTION BETWEEN EVERY USE TO PREVENT THE GROWTH OF BACTERIA. PROVIDE WIPING CLOTH SANITIZER BUCKETS AT 50-100PPM OF CHLORINE AND STORE CLOTHS IN THE BUCKETS BETWEEN EACH USE.
- 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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07/21/2010 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- ON THE OF THE ICE MACHINES APPEARS TO BE LEAKING OR NOT FREEZING ICE PROPERLY. EQUIPMENT MUST BE KEPT IN GOOD WORKING CONDITION. REPAIR ICE MACHINE. USE ICE FROM OTHER ICE MACHINE.
- 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.
- Junctures, Coved/Enclosed/Seal
- Items:
- Floor(s) juncture
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- REPLACE THE MISSING COVED MOLDING TILES IN THE DRIVE THRU AREA.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- 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:
- HAND WASH SINK IN DRIVE THRU AREA USED FOR DUMPING. USE HAND WASH SINKS FOR HAND WASHING ONLY. DISCONTINUE USING HAND WASH SINK FOR DUMPING FOOD ITEMS.
- 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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01/13/2010 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system intake air ducts
- Locations:
- above the grill
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE HOOD VENT FILTERS ABOVE THE GRILL WHERE GREASE IS ACCUMULATED TO PREVENT THE RISK OF FIRE AND CONTAMINATION OF FOOD.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE FLOOR AROUND THE GREASE TRAP WHERE GREASE DEBRIS IS ACCUMULATED. CLEAN THE FLOOR IN THE WALK-IN COOLER, ESPECIALLY BENEATH THE SHELVING.
- 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 light shield(s), Light shielding light shield(s)
- Locations:
- basement, Above the ice machine basement storage
- Problems:
- Not provided In storage area, Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs., Provide adequate light shields and end caps or shatter-proof bulbs.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet, Wiping cloth(s)
- Problems:
- Stored in Less than 100-200 ppm quaternary ammonia, Stored on Counter
- Corrections:
- Store wiping cloths in 100-200 ppm quaternary ammonia., Store wiping cloths completely submersed in sanitizer.
- Comment:
- STORE WET WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN EACH USE. DO NOT STORE ON COUNTERS.
- 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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07/21/2009 | Routine Inspection |
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