- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Toast was handled with bare hands at beginning of inspection, use gloves, deli tissue paper or tongs when handling ready to eat foods. Corrected today, gloves were then worn with RTE foods.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Hair restraints must be worn by employees handling food. Correct by next inspection, no hair restraints were worn today.
- 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
|
02/03/2015 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- prep station cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Kitchen made Italian dressing containing oil and garlic must be datemarked. Mark with an expiration date of not more than 7 days from day of preparation (prep day is day 1)., PHF dated during inspection. VIOLATION CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Cooling Methods
- Items:
- Food item(s) cooled
- Locations:
- prep table
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- Pot of cabbage cooling with a lid (on rear prep table). Food that is cooling must not be covered to facilitate cooling. See hand out.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- kitchen prep table(s)
- Problems:
- Stored on Prep table
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Wet rags for spills sitting on prep table in back of kitchen. Wet rags must be stored completely submerged in sanitizer. See handout
- 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
|
08/12/2014 | Routine |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED DENTED CAN OF CARROTS. PACKAGING SHALL BE IN GOOD CONDITION TO PROTECT FOOD. PERSON-IN-CHARGE (PIC) MARKED CAN TO RETURN TO SUPPLIER. CORRECTED.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- OBSERVED FOOD EMPLOYEES WITHOUT HAIR RESTRAINTS. HAIR RESTRAINTS SHALL BE WORN TO PREVENT HAIR FROM BEING IN CONTACT WITH FOOD. WEAR HAIR RESTRAINTS THAT ARE PROVIDED. VERIFY AT NEXT INSPECTION.
- 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
|
03/17/2014 | Routine |
- Critical: Time as a Public Health Contro
- Comment:
- NO RAW SHELLED EGGS OBSERVED OUT ON COUNTER AT TODAY'S FOLLOW UP INSPECTION. A WRITTEN PROCEDURE HAS BEEN DISCUSSED AND A FAX SIGNED COPY WILL BE SENT TO VERIFY THAT THE FORMAT WILL BE USED. OWNER SAYS HE WILL FAX AS SOON AS POSSIBLE. CORRECTED.
- 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.
|
10/10/2013 | Follow-up |
- Critical: Common Name
- Comment:
- RECEIVED FAXED RISK CONTROL PLAN. DEGREASER BOTTLE. CORRECTED.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Raw Animal Foods
- Comment:
- CONSUMER ADVISORY TAKEN OFF CHILDREN'S MENU. CORRECTED.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- DATE MARKING SYSTEM IN PLACE. CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Time as a Public Health Contro
- Comment:
- WRITTEN PROCEDURE NOT ESTABLISHED. WILL BE SENDING FAXED DOCUMENT WITHIN 10 DAYS. ,
- 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.
- Temperature Measuring Devices
- Comment:
- HANGING THERMOMETERS IN BOTH COOLERS. CORRECTED.
- 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)
|
09/25/2013 | Follow-up |
- Critical: Common Name
- Items:
- Working containers-toxics degreaser
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- RISK CONTROL SUBMITTED CONTAINER FOUND UNLABELED, DEGREASER. WORKING CONTAINERS FOR STORING TOXIC MATERIALS MUST BE LABELED. LABEL WORKING CONTAINERS. FOLLOW UP IN 10 DAY. ,
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container Bus tub
- Corrections:
- Utilize long, shallow pans.
- Comment:
- COOKED POTATOES IN REACH IN AT 79F. COOLING MUST BE ESTABLISHED USING ONE OR THE FOLLOWING METHODS: 1. SHALLOW PANS, 2. THINNER PORTIONS, 3. RAPID COOLING, 4. STIRRING CONTENTS WITH IN AN ICE BATH, 5. USING STAINLESS STEEL CONTAINERS, 6. ADDING ICE AS AN INGREDIENT, OR 7. OTHER EFFECTIVE METHODS. USE COOLING METHODS LISTED ABOVE. CORRECTED WITH RETRAINING. HAND OUT GIVEN.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Locations:
- Consumer Advisory
- Problems:
- Not cooked to 155 degrees F for 15 seconds or equivalent Comminuted meat or fish
- Corrections:
- Cook to proper temperature.
- Comment:
- KIDS MENU HAMBURGER BEING OFFERED ON THE MENU WITH CONSUMER ADVISORY. UNDER COOKED COMMINUTED MEAT MAY NO LONGER BE OFFERED ON THE CHILDREN'S MENU. DO NOT INCLUDE CONSUMER ADVISORY ON MEALS BEING OFFERED TO CHILDREN. FOLLOW UP IN 10 DAYS. ,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED PASTA, MEAT LOAF, BOILED EGGS NOT DATE MARKED. POTENTIALLY HAZARDOUS FOODS BEING HELD IN A FOOD ESTABLISHED SHALL BE DATED AT TIME PREPARATION OR DISPOSAL(7 DAYS AFTER PREPARATION) IF IT IS TO BE HELD 24 HOURS OR MORE IN A FOOD ESTABLISHMENT. ESTABLISH DATE MARKING SYSTEM. FOLLOW UP IN 10 DAYS. ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- OBSERVED EGGS SITTING OUT WITHOUT TIME INDICATION. WHEN TIME WITHOUT TEMPERATURE CONTROL IS BEING USED AS A PUBLIC HEALTH CONTROL, WRITTEN PROCEDURES SHALL BE PREPARED IN ADVANCE, MAINTAINED IN THE FOOD ESTABLISHMENT AND MADE AVAILABLE TO THE FOOD REGULATORY AUTHORITY UPON REQUEST. PROVIDE WRITTEN PROCEDURES. FOLLOW UP IN 10 DAYS. , ,
- 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.
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- HAIR RESTRAINTS NOT PROVIDED. FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS TO KEEP HAIR FROM CONTACTING EXPOSED FOOD. PROVIDE HAIR RESTRAINTS. VERIFY AT NEXT ROUTINE INSPECTION.
- 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
- Kitchenware and Tableware
- Items:
- Kitchenware and tableware
- Problems:
- Allows for contamination of food-contact/lip-contact surfaces During display
- Corrections:
- Handle so as to prevent contamination.
- Comment:
- UTENSILS THAT ARE PRESET ARE UNCOVERED. KNIVES, FORKS, AND SPOONS THAT ARE NOT PRE WRAPPED SHALL BE PRESENTED SO THAT ONLY HANDLES ARE TOUCHED BY EMPLOYEES AND BY CONSUMERS. COVER PRE SET TABLEWARE (UTENSILS). VERIFY AT NEXT ROUTINE INSPECTION.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANGING THERMOMETER NOT PROVIDED IN REACH IN COOLER NEXT TO GRILL AND REACH IN COOLER ACROSS FROM GRILL. TEMPERATURE MEASURING DEVICE SHALL BE PROVIDED IN THE WARMEST PART OF THE COOLER TO MONITOR TEMPERATURE. PROVIDE HANGING THERMOMETERS IN BOTH LOCATIONS. VERIFY NEXT ROUTINE INSPECTION. ,
- 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)
|
09/13/2013 | Routine |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Locations:
- Beverage Beverage machine pop caps and spigots
- Problems:
- Not cleaned per manufacturers instructions
- Corrections:
- Clean according to manufacturer specifications
- Comment:
- Observed mold residue on the pop nozzles
- General violation description:
- 4-602.11 - clean to sight and touch. CORRECTION MADE: Observed the nozzles and associated beverage contact surfaces are mold free, clean to sight and touch. The operator will sanitize the nozzles and underside surfaces with increase frequency to prevent the appearance of mold by swabbing or submerging the associated surfaces in a mild sanitizer solution for at least 10 seconds. The mild sanitizer equivalent to 100 ppm chlorine solution ~ equal to "1 teaspoon" bleach with ~"1 gallon" water,
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 25 ppm And/or water temperature below 120 degrees f
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED "0" P.P.M. CHLORINE SANITIZER DISPENSED BY THE DISH WASH MACHINE. CORRECTION MADE: OBSERVED "50" P.P.M. CHLORINE SANITIZER SOLUTION DISPENSED BY THE DISH WASH MACHINE
- General violation description:
- 4-501.114 - AFTER PURGING THE AIR FROM THE SANITIZER LINE.
- Repairing
- Items:
- Physical facilities
- Locations:
- restroom(s) door(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed self closing door mechanism not fully working
- General violation description:
- 6-501.11 - close the rest room door fully, repair or replace.
|
09/05/2012 | Routine |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- THE/ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS DATE MARKING IS NOW CORRECTLY IN PLACE. ALL MEAT LOAF AND TURKEY AND OTHER PRODUCTS ARE PROPERLY MARKED. ITEM CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Temperature
- Comment:
- THE TRUE REACH IN COOLER IS STILL NOT REPAIRED. HOWEVER, ALL FOODS HAVE BEEN REMOED AND NOTHING IS BEING STORED IN COOLER. KEEP ALL FOOD OUT OF COOLER UNTIL REPAIR IS MADE. ITEM CORRECTED.
- General violation description:
- 3-202.11 - (A) Except as specified in (B) of this section, refrigerated, POTENTIALLY HAZARDOUS FOOD shall be at a temperature of 5C (41F) or below when received. (B) If a temperature other than 5C (41F) for a POTENTIALLY HAZARDOUS FOOD is specified in LAW governing its distribution, such as LAWS governing milk, MOLLUSCAN SHELLFISH, and shell eggs, the FOOD may be received at the specified temperature. (C) POTENTIALLY HAZARDOUS FOOD that is cooked to a temperature and for a time specified under 3-401.11 - 3-401.13 and received hot shall be at a temperature of 60C (140F) or above. (D) A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT shall be received frozen. (E) Upon receipt, POTENTIALLY HAZARDOUS FOOD shall be free of evidence of previous temperature abuse.
|
02/20/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Locations:
- back kitchen area
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- CUP REMOVED FROM WORK AREA-CORRECTED., EMPLOYEE DRINKING FROM UNCOVERED CUP. ALL CUPS SHALL PREVENT CROSS CONTAMINATION. COVER DRINKING CUP WITH LID OR REMOVE.
- 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- reach-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- MEAT LOAF AND TURKEY FOUND IN REAR REACH IN COOLER WITHOUT A DATE MARK. ALL REQUIRED ITEMS SHALL BE PROPERLY MARKED. PROPERLY DATE MARK ITEMS DAILY AND TO BE REVISITED WITHIN TEN DAYS.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Temperature
- Items:
- Cold food(s)
- Locations:
- Cookline
- Problems:
- Received above 41 degrees f
- Corrections:
- Return to supplier.
- Comment:
- THE COOK LINE TRUE REACH IN COOLER IS AT 47 F. ALL COOLERS SHALL BE PROPERLY OPERATIONAL. REPAIR COOLER IMMEDIATELY AND REVISIT WILL BE WITHIN TEN DAYS. ,
- General violation description:
- 3-202.11 - (A) Except as specified in (B) of this section, refrigerated, POTENTIALLY HAZARDOUS FOOD shall be at a temperature of 5C (41F) or below when received. (B) If a temperature other than 5C (41F) for a POTENTIALLY HAZARDOUS FOOD is specified in LAW governing its distribution, such as LAWS governing milk, MOLLUSCAN SHELLFISH, and shell eggs, the FOOD may be received at the specified temperature. (C) POTENTIALLY HAZARDOUS FOOD that is cooked to a temperature and for a time specified under 3-401.11 - 3-401.13 and received hot shall be at a temperature of 60C (140F) or above. (D) A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT shall be received frozen. (E) Upon receipt, POTENTIALLY HAZARDOUS FOOD shall be free of evidence of previous temperature abuse.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- Cookline
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
|
02/09/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Wait station Beverage machine pop caps and spigots
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed mold residue on the pop nozzles
- General violation description:
- 4-601.11 - clean to sight and touch. CORRECTION MADE: Observed the nozzles and associated beverage contact surfaces are mold free, clean to sight and touch. Note: 100 ppm chlorine sanitizer solution
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- 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 a food employee on numerous occasions 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: Following instruction, observed the food employee practice hygienic hand washing
- Critical: Demonstration of Knowledge
- 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 employee(s) not fully trained demonstrated in their: - Brief time performing hand washing. - Not testing the dish machine strength of sanitizer being dispensed for the first load. - Not knowing fully the minimum internal temperature/time requirements needed To destroy organisms of public health concern for raw meats and reheating foods & To limit their growth. Provide employee(s) with training review. CORRECTION MADE: Following instruction concerning potentially hazardous foods, safe food practices and procedures. Observed the employees present are aware of the minimum internal product temperature held for at least 15 seconds needed to: DESTROY ORGANISM of Public Health concern: 145*F for WHOLE MUSCLE MEAT
- General violation description:
- 2-102.11 - BEEF, PORK, 155*F for GROUND: BEEF, PORK, 165*F for POULTRY and for REHEATED FOODS. LIMIT THE GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN: REHEATING FOODS: 165*F within 2 hours COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours Date Marking cooled foods @ 41*F & below, six additional days
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Observed no date marks for meat loaf which may remain in cooler beyond 24 hours
- General violation description:
- 3-501.17 - indicate date of preparation and discard after six additional days CORRECTION MADE: Observed refrigerated potentially hazardous foods date marked to discard after seven days including day of preparation.
- 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.
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption
- Locations:
- Grill line food prep area
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- OBSERVED NO TIME MARKING ON THE HALF FILLED: i.) CONTAINER OF COOKED SAUSAGE @ 72*F ii.) CONTAINER OF COOKED BACON @ 82*F FOUND STORED AT GRILL LINE. CORRECTION MADE: OBSERVED MANAGER PROVIDED WRITTEN OPERATING PROCEDURE WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL TO LIMIT ORGANISMS OF PUBLIC HEALTH CONCERN.
- 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.
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s) dish washing area
- Problems:
- Below 25 ppm And/or water temperature below 120 degrees f
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED "0" P.P.M. CHLORINE SANITIZER DISPENSED BY THE DISH WASH MACHINE. CORRECTION MADE: OBSERVED "50" P.P.M. CHLORINE SANITIZER SOLUTION DISPENSED BY THE DISH WASH MACHINE
- General violation description:
- 4-501.114 - AFTER PURGING THE AIR FROM THE SANITIZER LINE.
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07/20/2011 | Routine Inspection |
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR THE CEILING LEAK IN THE SERVICE AREA AND REPLACE ANY WATER DAMAGED CEILING TILES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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01/04/2011 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 10 PPM OF CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. 50-100 PPM OF CHLORINE MUST BE PROVIDED TO SANITIZE PROPERLY. ADJUST MACHINE TO DISPENSE 50-100PPM OF CHLORINE. CORRECTED DURING INSPECTION BY ADJUSTING SANITIZER PUMP AT DISH MACHINE. 50 PPM CL OBSERVED.
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In water less than 140 degrees f
- Corrections:
- Maintain water at 140 degrees F or greater.
- Comment:
- FOOD UTENSILS STORED WITH HANDLE IN PRODUCT. UTENSILS MUST BE STORED TO PREVENT HAND-CONTACT WITH THE FOOD. REPOSITION THE SALAD TONGS, POTATO SALAD SCOOP, AND THE SCOOPS IN THE DRY SPICES TO PREVENT HAND CONTACT WITH THE FOODS.
- 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
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07/21/2010 | Routine Inspection |
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- OBSERVED BEEF STEW AND CHICKEN WITH RICE COOLING ON THE COUNTER WHILE TIGHTLY COVERED WITH FOIL. BOTH FOODS OBSERVED AT 145F+. IN ORDER TO COOL FOODS PROPERLY, THE COOLING METHODS LISTED ABOVE MUST BE USED. USE APPROVED COOLING METHODS.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In water less than 140 degrees f
- Corrections:
- Maintain water at 140 degrees F or greater.
- 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
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01/04/2010 | Routine Inspection |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics sanitizer
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Corrected by labeling the spray bottle of bleach water as sanitizer.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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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07/13/2009 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Provide lids for employee beverages. CORRECTED during inspection by discarding the uncovered beverage.
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed 0ppm of chlorine in the sanitizing rinse at the dish machine. This is a repeat critical violation. Complete and submit the risk control plan. CORRECTED during inspection by increasing the amount of sanitizer dispensed in the sanitizing rinse.
- 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
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container Bus tub
- Corrections:
- Utilize long, shallow pans.
- Comment:
- Observed steaming, whole potatoes in heaping plastic tub placed into the cooler at 100+ degrees F. Allow items to cool at room temperature before placing into cooler to keep cooler temperature down. Also, cool in shallow metal pans when possible to maximize heat transfer.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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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01/06/2009 | Routine Inspection |
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