- Critical: Before Use After Cleaning
- Comment:
- Observed proper sanitation of utensils. Employees not using 3 compartment sink incorrectly. Corrected
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- 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 creamer held below 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: Sanitizing Solutions, Testing
- Comment:
- Observed chlorine and Quat test strips. Corrected
- 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)
- 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
- System Maintained in Good Repa
- Comment:
- Observed no leak under ice bin at customer area. Corrected
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Comment:
- Observed 100 ppm chlorine in rag buckets. 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
|
04/29/2015 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- Observed employee washing tongs but not sanitizing them at 3 compartment sink. Utensils must be sanitized. Set up 3 compartment sink correctly so that utensils can be sanitized or run through dish machine(when working). Correct immediately. Corrected at time of inspection by employee setting up 3 compartment sink correctly and sanitizing utensils. Corrected,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- 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 cook line and front area hand sinks. Hand sinks must have paper towels at all times. Correct immediately. Corrected at time of inspection by education and by putting paper towels at these 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
- 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. 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 large bag or cream used for ice cream at room temperature in broken unused cooler. Discard. Potentially hazardous foods must be held at or below 41 degrees at all times. Correct immediately. Corrected at time of inspection by discarding the large cream bag. 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no chlorine or quaternary ammonium (quat) test strips. Provide and use quat test strips to measure sanitizer level of 3 compartment sink, dish machine and rag buckets. Correct immediately,
- 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)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After touching bare human body parts other than clean hands/arms
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds
- Comment:
- Observed employee putting on lip balm then wiping lip with finger then touching coffee pot and other clean utensils at front counter area. Employees must wash hands after touching face or lips before handling clean utensils. Train employees on when 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed floors in walk in freezer with excess debris on them and drain bowls especially under self service pop area with excess slime in them. Clean the floors and the drain bowls. Physical facilities must be clean. Correct immediately
- 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, Utensils, Linens, a
- Items:
- Single-service/single-use article(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 items in boxes stored on the ground in storage room. Store all single service items 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 washing sign at hand sink on cook line, near office and in men's restroom. All hand sinks used by employees must have a hand sign. 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.
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- Observed leak under ice bin at customer area. Leaking into a collection bin. Fix leak and remove collection bin. Plumbing system must be maintained. Correct immediately,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed 0 ppm chlorine in rag bucket at front counter area and rags in counter in coffee area. In between use wet rags must be stored in 50 - 100 ppm chlorine in between use. Correct immediately,
- 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
|
04/06/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Locations:
- in the Dish machine
- Comment:
- DISHWASH MACHINE FINAL SANITIZER RINSE SHOWED NO DETECTABLE CHLORINE. MANAGER PRIMED PUMP AND A 100+ PPM CHLORINE RINSE RESULTED. ITEM WAS CORRECTED AT TIME OF INSPECTION.
- 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: Using a Handwashing Sink
- Locations:
- Grill line Hand wash sink(s)
- Comment:
- HAND WASH SINK NEAR GRILL AREA HAD KITCHEN UTENSILS IN BASIN AND WAS NOT USABLE. EMPLOYEE IMMEDIATELY CLEARED OUT ITEMS. HAND SINK NOW USABLE. ITEM CORRECTED AT TIME OF INSPECTION.
- 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)
|
04/08/2014 | Routine |
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- front handsink
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- men's restroom
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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.
- Kitchenware and Tableware
- Items:
- Utensil(s) sanitized multi-use
- Locations:
- Front counter
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- SANITIZED UTENSILS STORED WITH HANDLES EXTENDED.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- men's restroom urinal
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PIPE DRIPPING AT URINAL IN MEN'S RESTROOM.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- Coolers
- 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)
|
03/27/2012 | Routine Inspection |
| No violation noted during this evaluation. | 03/22/2011 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- AT THE TIME OF INSPECTION, AN AIR GAP OF AT LEAST 1 INCH WAS PRESENT BETWEEN THE END OF THE RED STRIPED DRAIN TUBE AND THE RIM OF THE SQUARE FLOOR DRAIN BELOW. THE AIR GAP WAS CREATED BY SECURING THIS DRAIN LINE TO A NEARBY PVC PIPE WITH A ZIP TIE. THE VIOLATION IS NOW CONSIDERED 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.
|
04/22/2010 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- A RED STRIPED DRAIN TUBE BELIEVED TO ORIGINATE FROM THE REAR OF ONE OF THE COFFEE/BEVERAGE MACHINES AT THE FRONT LINE WAS FOUND LYING ON THE EDGE OF THE SQUARE FLOOR DRAIN BELOW. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THIS DRAIN TUBE AND THE RIM OF THE FLOOR DRAIN BELOW. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: ENSURE THAT THE MEANS USED TO CREATE THE AIR GAP WILL RESULT IN A PERMANENT FIX. ,
- 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.
|
04/06/2010 | Routine Inspection |
| No violation noted during this evaluation. | 10/21/2009 | Routine Inspection |
| No violation noted during this evaluation. | 04/15/2009 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- I OBSERVED THIS DAY
- General violation description:
- 4-501.114 - NOT SUFFICIENT CONCENTRATION OF SANITIZER SOLUTION BEING DISPENSED BY THE DISH WASH MACHINE. A SERVICE CALL HAS BEEN MADE TO ASSURE ADEQUATE SANITIZER CONCENTRATION OF 50-100 PPM IS BEING MAINTAINED FOLLOWING THE WASH RINSE OPERATION.,
- Drying mops
- Items:
- Wet mop(s) storage
- Problems:
- Allows for contamination
- Corrections:
- Remove to prevent contamination.
- Comment:
- Observed two wet mop heads improperly stored in the squeeze chamber of the mop bucket. Correction made: observed cited mop heads properly draped over the squeeze chamber to reduce bacterial growth by increasing air flow and drying time.
- 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.
|
10/21/2008 | Routine Inspection |
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