- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- prep room Hand wash sink(s)
- Problems:
- Not easily accessible Items stored
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Metal scrubber, hand soap in sink basin of hand wash sink (prep room). Speed rack in front of hand wash sink. Hand wash sink must not have anything blocking access to sink or basin. Remove items., Speed rack moved
- General violation description:
- 5-205.11 - items removed from other hand sink. VIOLATION CORRECTED DURING INSPECTION.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Locations:
- ceiling
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Stained ceiling tiles scattered throughout lobby. Replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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02/20/2015 | Routine |
| No violation noted during this evaluation. | 02/17/2014 | Routine |
| No violation noted during this evaluation. | 02/06/2013 | Routine |
- Critical: Food Contact with Equipment an
- Comment:
- BOTH MACHINES CLEAN
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
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02/13/2012 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) INTERIOR(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- BOTH ICE MAKERS WITH MOLD ON INTERIORS PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL FOR FOLLOW-UP IN TEN TO THIRTY DAYS,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
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02/02/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DRIED FOOD DEBRIS ON THE MICROWAVE DOOR HANDLES AND COOLER/FREEZER DOOR HANDLES. NON-FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CLEANED OFTEN ENOUGH TO PREVENT THE ACCUMULATION OF SOIL. CLEAN NOTED AREAS NOW AND AS OFTEN AS NECESSARY TO PREVENT ACCUMULATION OF SOIL.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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03/01/2011 | Routine Inspection |
| No violation noted during this evaluation. | 09/16/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- new procedure in place governed by a document displayed on wall another document is enclosed today, all dogs tested 135 f and higher on "lo" setting
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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03/18/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- SERVICE LINE POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- HOT DOGS ON ROTISSERIE TESTED 88 - 90 F PIC EXPLAINED THAT EMPLOYEES ARE TRAINED TO PUT HOT DOGS IN MICROWAVE AND THEN TEST FOR AN INTERNAL TEMPERATURE OF 165 F AND ALL NECESSARY TOOLS ARE AVAILABLE TO DO SO HE PROVIDED PAGE FROM TRAINING MANUAL WHICH DETAILS THE REQUIREMENTS, BUT NOT EXACTLY HOW TO DO IT... THEREFORE, IT WAS AGREED THAT A STANDARD OPERATING PROCEDURE (SOP) WOULD BE PRINTED AND LAMINATED WHICH SPELLS OUT HOW ANYWHERE FROM ONE TO FOUR HOT DOGS WOULD BE TAKEN FROM THE ROTISSERIE AND PUT IN THE MICROWAVE AND THE APPROPRIATE SETTING WHICH ALLOWS FOR ONE TO FOUR HOT DOGS TO REACH AN INTERNAL TEMPERATURE OF 165 F FOR AT LEAST FIFTEEN (15) SECONDS FROM TODAY'S TRIAL RUN ONE HOT DOG REQUIRES A MINIMUM SETTING OF "D" ADDITIONAL DOGS MAY REQUIRE HIGHER SETTING(S) PLEASE CONSTRUCT THIS (SOP) WITHIN TEN DAYS,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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03/03/2010 | Routine Inspection |
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- OUTER OPENING(S) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- OUTSIDE DOOR IS FLEXIBLE, PULL-DOWN METAL AND WAS OPEN AFTER DELIVERY AND EMPLOYEES WORKING PLEASE ALWAYS KEEP CLOSED EXCEPT DURING THE TIME OF DELIVERY, OR INSTALL A TIGHT-FITTING SCREEN DOOR
- 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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09/02/2009 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- Ice machine(s) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON LEVEL SECTION OF DRIP EDGE ABOVE ICE IN BIN AN OFFICE CONSULTATION WILL BE SCHEDULED TO ADDRESS OF WHICH YOU WILL BE NOTIFIED VIA US MAIL
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- SERVICE LINE POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- A) HOT DOGS ON ROTISSERRIE TESTED 90 -100 F B) PIZZAS (14) TESTED 58 - 60 F FOR BOTH, A RISK CONTROL PLAN WAS SUBMITTED, APPROVED A) CORRECTED ON SITE BY MICROWAVING (8) HOT DOGS TO 165 F FOR FIFTEEN SECONDS AND REPLACING THEM AT THE NEWLY ADJUSTED ROTISSERRIE {WHICH IS MARKED AT A SETTING THAT IS KNOWN TO KEEP THEM AT 135 F OR HIGHER} B) FOR SERVICE NECESSARY, SAVE ALL WORK RECEIPTS AND BRING TO OFFICE CONSULTATION
- 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: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- SERVICE LINE POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- A) HOT DOGS ON ROTISSERRIE TESTED 90 -100 F B) PIZZAS (14) TESTED 58 - 60 F FOR BOTH, A RISK CONTROL PLAN WAS SUBMITTED, APPROVED A) CORRECTED ON SITE BY MICROWAVING (8) HOT DOGS TO 165 F FOR FIFTEEN SECONDS AND REPLACING THEM AT THE NEWLY ADJUSTED ROTISSERRIE {WHICH IS MARKED AT A SETTING THAT IS KNOWN TO KEEP THEM AT 135 F OR HIGHER} B) FOR SERVICE NECESSARY, SAVE ALL WORK RECEIPTS AND BRING TO OFFICE CONSULTATION,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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03/24/2009 | Routine Inspection |
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