- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Observed ice scoop set in the ice machine. The ice scoop was removed and stored in the ice scoop holder. Violation corrected.
- 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
- Storing Maintenance Tools
- Comment:
- Observed boxes stored in front of back door. Store boxes away from door so it is accessible.
- General violation description:
- 6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Observed broken air thermometer in the prep cooler. Replace with an accurate air thermometer.
- 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)
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06/15/2015 | Routine |
- Critical: Hand Drying Provision
- Comment:
- Observed paper towels at all hand sinks. 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: Manual and Mechanical Warewash
- Comment:
- Observed 100 ppm chlorine on utensils at dish machine. 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:
- Observed eggs held in coolers. Observed 1 door small cooler not used. Foods stored in other coolers under 41 degrees. 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:
- Observed no outdated foods in coolers. Corrected
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Using a Handwashing Sink
- Comment:
- Observed all hand sinks accessible. No items stored in front of or in hand sinks. Corrected
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Critical: When to Wash
- Comment:
- Observed proper hand washing at correct times. Corrected
- 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
- Equipment, Utensils, Linens, a
- Comment:
- Observed utensil boxes stored off the ground. Corrected
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Handwashing Signage
- Comment:
- Observed hand signs at all hand sinks. Corrected
- 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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06/27/2014 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Observed no paper towels at hand sink by back drive through area. All hand washing sinks must have paper towels at all times. Provide paper towels to this hand sink. Correct immediately,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed 0 ppm chlorine on utensils at dish machine. For proper sanitation 50 - 100 ppm chlorine must be present on utensils. Fix dish machine. Use the three compartment sink method of sanitizing utensils until corrected. Correct immediately,
- 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:
- Observed bacon bits, cooked corn, and tomatoes at 50 degrees in 1 door small reach in cooler by back drive through. Discard. Cooler at 49 degrees. Potentially hazardous foods must be held at or below 41 degrees at all times. Coolers must be at 38 degrees or less to keep food at 41 degrees or less. Observed egg mix on cook line at 62 degrees. Discard. Keep at 41 degrees or less or time mark. Correct immediately,
- 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:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- Observed cut lettuce dated June 6th and coffee cream cups dated June 6th. Discard. Monitor dates and rotate foods. Correct immediately,
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Observed small empty bun rack stored in front of hand sink at cook line. Hand sinks must be fully accessible at all times. Do not store item in or in front of hand sinks. Correct immediately,
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed employee reporting to work and starting working with drink cups and utensils without washing hands. Observed other employees putting on gloves without washing hands first. Employees must wash hands when reporting to work, before glove use, and when soiled. Train all employees on when and how to wash hands. Correct immediately,
- 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
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed managers preparing food not wearing a hat or hair net. All employees including managers preparing food must wear a hat or hair net. Correct immediately
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed single service cups stored on the ground in back storage room. Store all utensils at least 6 inches off the ground at all times. Correct immediately,
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Observed no hand signs at all 3 hand sinks in kitchen. All hand sinks used by employees must have a hand sign. Provide hand signs. Correct immediately,
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s) window(s)
- Problems:
- Not self-closing
- Corrections:
- Provide self-closure.
- Comment:
- Observed both drive through windows not self closing. Provide self closing drive through windows to help prevent fly entry. Outer openings must be protected. Correct immediately
- 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
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06/08/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- WALK-IN COOLER HAD A BOX OF RAW SHELL EGGS STORED ON SHELF WITH PANCAKES AND CUCUMBERS AND ABOVE LIQUID EGGS AND CHEESE. STORE RAW SHELL EGGS BELOW AND AWAY FROM READY TO EAT FOODS., CORRECTED BY MOVING BOX OF RAW SHELL EGGS TO BOTTOM SHELF AWAY FROM READY TO EAT FOODS.
- 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
|
05/20/2013 | Routine |
| No violation noted during this evaluation. | 05/31/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ICE MACHINE INTERIOR 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
|
06/08/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- INTERIOR PLASTIC OVERHANG IN ICE MACHINE OBSERVED WITH ACCUMULATING RESIDUE........CONDENSATE DRIPS OVER RESIDUE ONTO THE ICE.......DISCARD ICE / CLEAN AND SANITIZE.....THEN BEGIN ICE MAKING PROCESS AGAIN.
- 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- INTERIOR PLASTIC OVERHANG IN ICE MACHINE OBSERVED WITH ACCUMULATING RESIDUE........CONDENSATE DRIPS OVER RESIDUE ONTO THE ICE.......DISCARD ICE / CLEAN AND SANITIZE.....THEN BEGIN ICE MAKING PROCESS AGAIN.,
- 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
|
05/10/2011 | Routine Inspection |
| No violation noted during this evaluation. | 05/12/2010 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED. DINING ROOM POP MACHINE PROPERLY AIR GAPPED.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
|
11/20/2009 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between drain line and flood rim of receiving drain
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- DINING ROOM POP MACHINE PVC PIPES BELOW LEVEL OF DRAIN BOWL. PROVIDE AT LEAST A 1 INCH GAP BETWEEN DRAIN PIPES AND DRAIN BOWL. ,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- CORRECTED. PERSON IN CHARGE MOVED CHEMICALS ON SHELF OVER WASH SINK., OBSERVED TOOLS AND CAULKING AND OTHER CHEMICALS ON SHELF ABOVE POP BOXES AND SINGLE SERVICE ITEMS. OBSERVED DEGREASER, SANITIZER, ETC ABOVE SANITIZE SINK. STORE CHEMICALS BELOW AND AWAY FROM FOOD, EQUIPMENT AND SINGLE USE ITEMS.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Problems:
- Stored In toilet room
- Corrections:
- Remove and store in protected area.
- Comment:
- CORRECTED. PERSON IN CHARGE MOVED GLOVES TO SHELF OVER 3-COMPARTMENT SINK AND BOXES OF GLASSES ARE STORED IN CLEAN AREA. , OBSERVED MANY BOXES OF FOOD HANDLING GLOVES STORED IN CUPBOARD IN EMPLOYEE RESTROOM. ALSO BOXES OF COCA-COLA GLASSES FOR CUSTOMERS STORED IN EMPLOYEE RESTROOM. DO NOT STORE THESE ITEMS IN RESTROOM. STORE IN A CLEAN LOCATION TO PREVENT ANY CONTAMINATION.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
|
11/11/2009 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device
- Locations:
- Mop sink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED. Y SHUT-OFF VALVE REMOVED AND HOSE REATTACHED., MOP SINK FAUCET HAD Y SHUT-OFF VALVE DOWN STREAM OF ATMOSPHERIC PRESSURE BREAKER. ONE SIDE OF SHUT-OFF HAS A HOSE BIBB VACUUM BREAKER, OTHER DOES NOT. PROVIDE ANOTHER HOSE BIBB OR REMOVE SHUT-OFF VALVE.
- 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, Air Gap
- Items:
- Air gap between drain line and flood rim of receiving drain
- Locations:
- Dining area pop machine
- Problems:
- Less than 1 inch
- Corrections:
- provide
- Comment:
- CORRECTED. CONE REMOVED. ENSURE AIR GAP ALWAYS PROVIDED., DINING ROOM POP MACHINE HAD PVC BELOW RIM OF CONE SHAPED ADAPTOR ON DRAIN. THIS PROVIDES AN AIR BREAK, BUT AIR GAP OF AT LEAST 1 INCH IS REQUIRED. PROVIDE PROPER AIR GAP.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
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05/14/2009 | Routine Inspection |
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