Mocha Inc., 9335 Conant Ave., Hamtramck, MI 48212 - inspection findings and violations

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Business Info

Restaurant name: MOCHA INC.
Address: 9335 Conant Ave., Hamtramck, MI 48212
Permit #: 076000
Non-smoking facility: Yes
Last inspection: 06/16/2015
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Inspection findings

Inspection date

Type
  • Critical: Backflow Prevention, Air Gap
    Items:
    Air gap
    Locations:
    3-compartment sink(s) overhead sprayer
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OVERHEAD SPRAYER HANGING BELOW FLOOD LEVEL RIM OF 3-COMPARTMENT SINK.
    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: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) ICE MACHINE 2) GREEN PLASTIC FOOD BOWLS GREASY 3) KNIVES ON MAGNET BOARD
    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: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    Facility
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO HANDTOWELS AT HANDSINKS: 1) RESTROOM 2) KITCHEN , HANDTOWELS PROVIDED AT EACH HANDSINK.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Locations:
    2-door freezer unit(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:
    CROSS CONTAMINATION OF FOODS: 1) RAW MEAT PATTIES STORED ABOVE OTHER FOODS IN 2-DOOR REACH-IN FREEZER 2) RAW SHELL EGGS STORED ABOVE OTHER FOODS IN 2-GLASS DOOR COOLER
    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
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    Facility
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    IMPROPER COLD HOLDING: 1) MILK AT 48F INSIDE SMOOTHIE PREP STATION COOLER - MILK DISCARDED 2) LETTUCE, TOMATOES, COLESLAW AT 47-50F AT COOKLINE PREP STATION COOLER 3) 2-GLASS DOOR COOLER MAINTAINING 50F (RAW SHELL EGGS, CUT TOMATOES, ETC)
    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: System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    Facility
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    PLUMBING IN POOR REPAIR: 1) FACILITY RESTROOM TOILET CLOGGED - CORRECTED - REPAIRMAN CONTACTED - TOILET WORKING PROPERLY 2) KITCHEN HANDSINK DRAINLINE LEAKING
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Locations:
    Facility
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    PHYSICAL FACILITIES NOT CLEAN: 1) FLOOR BENEATH COOKING EQUIPMENT 2) FLOOR WET AT ICE MACHINE 3) CEILING VENT COVERS AND TILES IN KITCHEN
    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.
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    employee restroom
    Problems:
    Not provided
    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.
  • Heating, Ventilating, Air Cond
    Items:
    HVAC system
    Locations:
    Cookline ventilation hood
    Problems:
    Allows for contamination
    Corrections:
    Repair/replace to prevent contamination.
    Comment:
    PROVIDE MISSING FILTER OR SPACER AT COOKLINE VENTILATION HOOD - THERE SHOULD BE NO OPEN SPACE IN HOOD FILTER BANK.
    General violation description:
    6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    Storage area
    Problems:
    Not provided
    Corrections:
    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
  • Outer Openings, Protected
    Items:
    Outer opening(s)
    Locations:
    rear exit door Kitchen Area
    Problems:
    Not sealed to prevent pest entry
    Corrections:
    Seal to prevent pest entry.
    Comment:
    OPEN SPACE AT BOTTOM OF REAR KITCHEN DOOR - PROVIDE A DOOR SWEEP ON EXTERIOR DOOR. SAME DOOR NOT SELF-CLOSING AS REQUIRED.
    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
  • Rinsing Procedures
    Items:
    Washed equipment/utensil(s)
    Locations:
    3-compartment sink(s)
    Problems:
    Not rinsed After washing and before sanitizing
    Corrections:
    Provide distinct clear water rinse after washing and before sanitizing.
    Comment:
    3-COMPARTMENT SINK SET-UP WITH WASH SOLUTION IN 1ST SINK THEN SANITIZER IN 2ND SINK - NO RINSE STEP.
    General violation description:
    4-603.16 - Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before SANITIZING if using: (1) A 3-compartment sink, (2) Alternative manual WAREWASHING EQUIPMENT equivalent to a 3- compartment sink as specified in # 4-301.12(C), or (3) A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for CIP EQUIPMENT
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Locations:
    Facility
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    OBSERVED NO SANITIZING SOLUTION FOR WIPING CLOTH STORAGE.
    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
 06/16/2015Routine
  • Critical: Before Use After Cleaning
    Comment:
    Observed sanitizer in establishment and 3 compartment sink set up correctly. Corrected
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Gloves, Use Limitation
    Comment:
    Observed proper glove use. Gloves are discarded when soiled. Corrected
    General violation description:
    3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
  • 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: Potentially Hazardous Food (Ti
    Comment:
    Observed no ranch or mayo cups held at room temperature. held in cooler under 41 degrees. Observed cakes and yogurts at 41 degrees in display case. 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 proper date marking. 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: Sanitizing Solutions, Testing
    Comment:
    Observed chlorine 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: Separation
    Comment:
    Observed all chemicals stored away from food and utensils. Corrected
    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
  • Critical: Toilet Tissue, Availability
    Comment:
    Observed toilet paper at all hand sinks. Corrected
    General violation description:
    6-302.11 - A supply of toilet tissue shall be available at each toilet.(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
  • Cleaning, Frequency and Restri
    Comment:
    Observed floors cleaner. Corrected
    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.
  • Cutting Surfaces
    Comment:
    Observed no grooved white cutting board. Corrected
    General violation description:
    4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
  • Equipment Food-Contact Surface
    Comment:
    Observed ice machine clean. Corrected
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Equipment, Utensils, Linens, a
    Comment:
    Observed utensils 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
  • Food Storage
    Comment:
    Observed no food stored on ground. Observed ice machine cover on machine. Corrected
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • In-Use Utensils, Between-Use S
    Comment:
    Observed no ice cream scoop in standing water. Observed knife rack provided for knives. 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
  • Intensity
    Comment:
    Observed working lights in storage room. Corrected
    General violation description:
    6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
  • Light Bulbs, Protective Shield
    Comment:
    Observed light shields on lights in kitchen. Corrected
    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
  • Prohibitions
    Comment:
    Observed no utensils in mechanical room. Corrected
    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
  • System Maintained in Good Repa
    Comment:
    Observed hot water at left side faucet at 3 compartment sink. Observed three stoppers for 3 compartment sink. Corrected
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Wiping Cloths, Use Limitation
    Comment:
    Observed no wet rags stored on counter tops. 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
 12/22/2014Follow-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 no sanitizer in establishment. Utensils and all food contact surfaces must be sanitized with chlorine, iodine or quat. Provide sanitizer to be used in 3 compartment sink, rag buckets, and sanitizer bottles. Correct immediately. Employee went to store at time of inspection and brought back bleach at time of inspection.,
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Gloves, Use Limitation
    Items:
    Single-use glove(s) plastic
    Problems:
    Soiled
    Corrections:
    Replace soiled glove.
    Comment:
    Observed employee sweeping floor with gloves hands then not changing gloves and using same gloved hands to touch spatulas to cook. Gloves must be discarded when soiled and after cleaning, hands washed, then new gloves put on before handling ready to eat food. Correct immediately,
    General violation description:
    3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
  • 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 in kitchen and no paper towels in establishment. Hand sinks must have paper towels at all times to help insure proper hand washing. Correct immediately. Employee went to store and got paper towels at time of inspection. ,
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed home made ranch and Mayo at 78 degrees held in cups under counter at room temperature. Dangerous. Discarded in my presence. Potentially hazardous foods must be held at below 41 degrees at all times. Correct immediately. Observed yogurt and cream cakes (made in establishment per owner) at 48 degrees in slide cooler. Discard immediately. Potentially hazardous foods must be held at or below 41 degrees at all times. Repeat violation. Fill out risk control plan by follow up inspection. 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:
    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 no date marking. Observed ranch, Mayo and yogurts not date marked. All ready to eat foods prepared and held for over 24 hours must be date marked. Correct immediately,
    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: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no chlorine test strips. Provide and use chlorine test strips to measure sanitizer level of 3 compartment sink, rag buckets, and spray bottles. 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: Separation
    Items:
    Poisonous/toxic material(s)
    Problems:
    Not separated from Utensils
    Corrections:
    Provide adequate separation to prevent contamination.
    Comment:
    Observed burn spray, aspirin, and eye drops located above utensils in 3 areas. Store all chemicals and medicines below and away from food and utensils. Correct immediately,
    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
  • Critical: Toilet Tissue, Availability
    Items:
    Toilet paper at toilet in restroom Employee
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no toilet paper in restroom. All toilets must have toilet paper. Provide toilet paper. Correct immediately,
    General violation description:
    6-302.11 - A supply of toilet tissue shall be available at each toilet.(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:
    Employee did not wash hands before glove use. Employees must wash hands before putting on gloves. 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 floor under equipment on cook line with excess food debris on it. Clean floors under all equipment. 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.
  • Cutting Surfaces
    Items:
    Cutting surface(s) cutting board(s)
    Problems:
    With deep cuts/grooves
    Corrections:
    Repair/replace to provide smooth cutting surface.
    Comment:
    Observed white cutting board blackened and grooved. Cutting boards must not be deeply grooved of blackened. Replace. Correct immediately,
    General violation description:
    4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
  • Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    Comment:
    Observed red slime in ice machine ice making parts. Clean ice machine. Empty or thaw ice before cleaning. Food contact surfaces must be clean and sanitized. Correct immediately,
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • 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 such as lids, containers and cups stored on ground in a couple of locations. Store 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
  • Food Storage
    Items:
    Food item(s) in storage
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    a. Observed bags of onion and pop containers stored on ground. Store all food and drinks at least 6 inches off the ground at all times. b. Observed cover missing on ice machine exposing ice making parts and ice. Provide cover to protect ice. Correct immediately,
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Good Repair and Proper Adjustm
    Items:
    Equipment components
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed large gap in hood filters. Provide spacer piece or filter to make tight sealing. Equipment must be maintained in good working order. Correct immediately
    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.
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored In standing water
    Corrections:
    Store as stated above.
    Comment:
    a. Observed ice cream scoop stored in standing water near ice cream display unit. Do not store in standing water. Store in a clean surface or provide dipper well. b. Observed cleavers, knives and other utensils stored behind wall covering near display cooler. This in not an acceptable storage area for utensils as area behind wall covering is not clean or cleaned frequently. Do not store clean utensils behind wall covering. Correct immediately,
    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
  • Intensity
    Items:
    Lighting intensity at work levels
    Comment:
    Observed two light fixtures in supply room where ice machine is at making it had to see. Provide working lights for this area to prevent accidents and facilitate cleaning. Correct immediately.,
    General violation description:
    6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
  • Light Bulbs, Protective Shield
    Items:
    Light shielding light shield(s)
    Problems:
    Not provided In prep area
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    Observed no light shield on light in prep area. Provide light shield for this light to prevent physical contamination. Correct immediately,
    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
  • Maintaining Premises, Unnecess
    Items:
    Unnecessary item(s) old/broken equipment
    Problems:
    Not removed from facility
    Corrections:
    Remove from facility/premises.
    Comment:
    Observed old oven, creamer machine and display cooler on ground in storage room. Owner states these are not used. Unused or broken equipment must be removed from establishment. Correct immediately
    General violation description:
    6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
  • Outer Openings, Protected
    Items:
    Outer opening(s) door(s)
    Problems:
    Not self-closing
    Corrections:
    Provide self-closure.
    Comment:
    Observed back door not self closing with also opening on door frame near bottom. Provide self closing back door and seal hole. 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
  • Prohibitions
    Items:
    Clean equipment/utensil(s)
    Problems:
    Stored In mechanical room
    Corrections:
    Remove and store in protected area.
    Comment:
    Observed many pots and pans stored on ground in mechanical hot water tank room on floor next to tank. Clean utensils can not be stored in mechanical room or on the floor. Store on a clean shelf and not in hot water tank room. Correct immediately,
    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
  • System Maintained in Good Repa
    Items:
    Plumbing system water line(s) hot
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    a. Observed no hot water at left side faucet at 3 compartment sink. Provide hot water to this sink. b. Observed only one stopper for 3 compartment sink. Provide other two stoppers for 3 compartment sink so utensils can be sanitized correctly. c. Fix leak under ice machine and clean up excess water on floor near ice machine. 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 wet rags stored on counter in kitchen. Store all in between use wet rags 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
 12/10/2014Routine
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Observed chicken and steak shamarma stored above 135 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: Potentially Hazardous Food (Ti
    Comment:
    Observed eggs and other food stored below 41 degrees in 2 door slide cooler. Observed dressings now held in coolers at 41 degrees or less. 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: Using a Handwashing Sink
    Comment:
    Observed hand sink used for hand washing only and accessible. 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: Where to Wash
    Comment:
    Observed proper hand washing at correct times. Corrected
    General violation description:
    2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
  • Cleaning, Frequency and Restri
    Comment:
    Observed no dust on ceiling and vents in kitchen. Corrected
    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.
  • Effectiveness
    Comment:
    Observed hats worn when preparing food. Corrected
    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 Food-Contact Surface
    Comment:
    Observed ice machine clean. Corrected
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Nonfood-Contact Surfaces
    Comment:
    Observed bottom of freezer clean. Corrected
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Nonfood-Contact Surfaces
    Comment:
    Observed no aluminum foil used on grill. Corrected
    General violation description:
    4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
 06/25/2014Follow-up
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    Observed chicken and steak shawarma at 80 - 124 degrees in pans on unused grill. Keep at 135 degrees or higher or at 41 degrees or less. 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: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    a. Observed egg mix, eggs, and other potentially hazardous foods at 48 degrees in 2 door slide display cooler. Discard all potentially hazardous foods in this cooler. Potentially hazardous foods must be held at or below 41 degrees at all times. b. Observed ranch dressing and other dressing in cups under from counter. Bottles state keep refrigerated. Discard. Keep these at 41 degrees or less at all times. 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: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Used for culinary purposes Cleaning
    Corrections:
    Discontinue use of hand sink for this use and use appropriate sink.
    Comment:
    Observed hose in only hand sink in kitchen and hand sink bone dry. Hand sinks must be fully accessible at all times. Do not store items in hand sink and use for hand washing only. 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: Where to Wash
    Items:
    Employee washed/rinsed hands
    Problems:
    In three compartment sink
    Corrections:
    Hands shall be washed in handsink(s) only.
    Comment:
    Employees use 3 compartment sink to wash hands per owner. Hand sink is one dry with hose in it. 3 compartment sink can not be used to wash hands. Use hand sink. Correct immediately,
    General violation description:
    2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed dusty ceiling and vent near front counter. Clean this area. 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.
  • Effectiveness
    Items:
    Hair restraint hat
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    Observed employee preparing food without a hat or hair net. All employees preparing food must wear a hat or hair net to prevent against physical contamination. Correct immediately. Corrected at time of inspection by employee putting on a hat. Corrected,
    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 Food-Contact Surface
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    Comment:
    Observed ice machine to have red and black residue inside and in ice making parts. Food contact surfaces must be clean and sanitized. Clean and sanitize ice machine. Empty or thaw ice before cleaning. Correct immediately,
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed excess food debris on bottom of 2 door freezer. Clean the bottom of the freezer. Non food contact surfaces must be clean. Correct immediately,
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Not easily cleanable
    Corrections:
    Repair/replace to be easily cleanable.
    Comment:
    Observed aluminum foil used on unused grill on cook line. Remove aluminum foil and clean grill. Correct immediately,
    General violation description:
    4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s) wet
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Observed 2 wet rags store on counter need smoothie cooler. Store in between wet rags 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
 06/09/2014Routine
  • Critical: Backflow Prevention
    Comment:
    MANAGER STATES THEY NOW USE AIR GAPPED 3 COMPARTMENT SINK TO PREPARE FOOD. 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.
  • Critical: Before Use After Cleaning
    Comment:
    OBSERVED CHLORINE IN ESTABLISHMENT TO BE USED TO SANITIZE SURFACES. CORRECTED
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Cleaning Procedure
    Comment:
    OBSERVED PROPER HAND WASHING WITH SOAP AND PAPER TOWELS. CORRECTED
    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: 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 IN 3 COMPARTMENT SINK. SINK SET UP CORRECTLY. 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: Packaged and Unpackaged Food -
    Comment:
    OBSERVED GLOVES USED BY EMPLOYEES WHEN HANDLING READY TO EAT FOODS. CORRECTED
    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
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    OBSERVED STEAK SHAWARMA AT 166 DEGREES IN PAN ON FLAT GRILL. 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: Separation
    Comment:
    OBSERVED ALL CHEMICALS STORED CORRECTLY. CORRECTED
    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
  • Critical: Using a Handwashing Sink
    Comment:
    OBSERVED HAND SINK IN KITCHEN FULLY ACCESSIBLE. 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 EMPLOYEES WASHING HANDS 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
  • Critical: Where to Wash
    Comment:
    OBSERVED HAND SINK USED TO WASH HANDS. CORRECTED
    General violation description:
    2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
  • Cleaning Ventilation Systems,
    Comment:
    OBSERVED HOOD SYSTEM CLEAN ABOVE GRILL AREA. CORRECTED
    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 and Restri
    Comment:
    OBSERVED FLOORS CLEANER UNDER EQUIPMENT. OBSERVED NO DUST ON CEILING AND ON VENTS IN KITCHEN. CORRECTED
    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.
  • Effectiveness
    Comment:
    OBSERVED HAT WORN BE EMPLOYEE PREPARING FOOD. CORRECTED
    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
  • In-Use Utensils, Between-Use S
    Comment:
    OBSERVED SINGLE SERVICE SPOONS INVERTED. OBSERVED SCOOP WITH HANDLE USED IN SUGAR BIN. OBSERVED SPOON BY COFFEE AREA ON A CLEAN SURFACE. 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
  • Miscellaneous Sources of Conta
    Comment:
    OBSERVED NO OPEN ORIGINAL FOOD CONTAINERS IN COOLERS. CORRECTED
    General violation description:
    3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
  • Nonfood-Contact Surfaces
    Comment:
    OBSERVED ALL SHELVES ON OR NEAR COOK LINE CLEAN. OBSERVED THE INSIDE OF ALL COOLERS CLEAN. CORRECTED
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Outside Receptacles
    Comment:
    OBSERVED DUMPSTER LIDS CLOSED AND TIGHT SEALING. CORRECTED
    General violation description:
    5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
 01/08/2014Follow-up
  • Critical: Backflow Prevention
    Items:
    Backflow/backsiphonage prevention device(s) Air gap
    Problems:
    Not provided on Sink
    Corrections:
    Provide adequate air gap.
    Comment:
    OBSERVED EMPLOYEE WASHING TOMATOES IN UN AIR GAPPED SINK IN KITCHEN. AIR GAP THIS SINK OR USE AN AIR GAPPED SINK TO WASH OR PREPARE FOOD. AIR GAP MUST BE 2X THE DIAMETER OF THE DRAIN PIPE OR AT LEAST 1 INCH. CORRECT IMMEDIATELY,
    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: 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 NO SANITIZER IN ESTABLISHMENT. FOOD CONTACT SURFACES (COUNTERS, PREP TABLE, EQUIPMENT ETC) MUST BE SANITIZED. PROVIDE AND USE SANITIZER. CORRECT IMMEDIATELY. OWNER SENT EMPLOYEE TO GET BLEACH AT TIME OF INSPECTION. BLEACH WAS PROVIDED AT TIME OF INSPECTION. REPEAT VIOLATION. FILL OUT RISK CONTROL PLAN BY FOLLOW UP INSPECTION.,
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Cleaning Procedure
    Items:
    Employee(s)
    Problems:
    Improperly washed hands Rinsed hands only
    Corrections:
    Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
    Comment:
    OBSERVED EMPLOYEE JUST RINSING HANDS AT 3 COMPARTMENT SINK. EMPLOYEES MUST WASH HANDS IN A HAND SINK FOR AT LEAST 20 SECONDS WITH SOAP THEN DRY HANDS WITH PAPER TOWELS. TRAIN EMPLOYEES ON HOW TO WASH HANDS. CORRECT IMMEDIATELY,
    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: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    OBSERVED NO PAPER TOWELS IN ESTABLISHMENT. NO PAPER TOWELS OBSERVED IN RESTROOM AND KITCHEN HAND SINKS. HAND WASHING SINKS MUST HAVE PAPER TOWELS AT ALL TIMES. CORRECT IMMEDIATLEY. MANAGER SENT EMPLOYEE OUT FOR PAPER TOWELS AT TIME OF INSPECTION AND PAPER TOWELS ARE NOW AT HAND SINKS. KEEP PAPER TOWELS STOCKED AT ALL HAND SINKS. CORRECT IMMEDIATLEY. REPEAT VIOLATION. FILL OUT RISK CONTROL PLAN BY FOLLOW UP INSPECTION.,
    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 EMPLOYEE JUST RINSING OFF SOILED UTENSILS IN MIDDLE SECTION OF 3 COMPARTMENT SINK. NO SANITIZER USED. EMPLOYEES MUST WASH, RINSE, THEN SANITIZE IN 3RD SECTION OF 3 COMPARTMENT SINK. TRAIN ALL EMPLOYEES ON HOW TO SANITIZE UTENSILS AT 3 COMPARTMENT SINK. CORRECT IMMEDIATELY REPEAT VIOLATION. FILL OUT RISK CONTROL PLAN BY FOLLOW UP 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: 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:
    OBSERVED RAW HAMBURGER MEAT STORED NEXT TO FRUIT ON TOP SHELF IN 2 DOOR LINE PREP COOLER. STORE RAW MEATS BELOW AND AWAY FROM READY TO EAT FOODS. CORRECT IMMEDIATLEY. REPEAT VIOLATION. FILL OUT RISK CONTROL PLAN BY FOLLOW UP INSPECTION.,
    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
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    OBSERVED CHICKEN SHAWARMA AT 110 - 126 DEGREES AND STEAK SHAWARMA AT 81 DEGREES IN PANS NEAR COOK LINE FLAT TOP. KEEP SHAWARMAS ABOVE 135 DEGREES AT ALL TIMES. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR ABOVE 135 DEGREES AT ALL TIMES. 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: 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:
    OBSERVED EMPLOYEE TOUCHING SANDWICH ITEMS AND MAKING A SANDWICH WITH BARE HANDS. EMPLOYEES MUST USE GLOVES, TONGS, OR DELI TISSUE WHEN HANDLING READY TO EAT FOODS. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY GLOVE USE. CORRECTED
    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
  • Critical: Separation
    Items:
    Poisonous/toxic material(s)
    Problems:
    Not separated from Food
    Corrections:
    Provide adequate separation to prevent contamination.
    Comment:
    OBSERVED OVEN CLEANER AND OTHER CHEMICALS STORED NEXT TO SINGLE SERVICE CONTAINERS ON COOK LINE AND IN HOT WATER TANK ROOM. STORE ALL CHEMICALS BELOW AND AWAY FROM UTENSILS. CORRECT IMMEDIATELY REPEAT VIOLATION. FILL OUT RISK CONTROL PLAN BY FOLLOW UP INSPECTION.,
    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
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Used for culinary purposes Cleaning
    Corrections:
    Discontinue use of hand sink for this use and use appropriate sink.
    Comment:
    OBSERVED HOSE ATTACHED TO ONLY HAND SINK IN KITCHEN. ALSO OBSERVED UTENSILS IN HAND SINK. HAND SINKS MUST BE USED FOR HAND WASHING ONLY. REMOVE HOSE AND UTENSILS FROM HAND SINK AND USE FOR HAND WASHING ONLY. CORRECT IMMEDIATELY REPEAT VIOLATION. FILL OUT RISK CONTROL PLAN BY FOLLOW UP 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)
  • Critical: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands Between raw and ready to eat foods
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    OBSERVED EMPLOYEE NOT WASHING HANDS AFTER TOUCHING FACE OR AFTER WASHING DISHES. EMPLOYEES MUST WASH HANDS AFTER TOUCHING FACE OR TOUCHING SOILED UTENSILS. TRAIN EMPLOYEES ON HOW TO WASH HANDS. REPEAT VIOLATION. FILL OUT RISK CONTROL PLAN BY FOLLOW UP INSPECTION. 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
  • Critical: Where to Wash
    Items:
    Employee washed/rinsed hands
    Problems:
    In three compartment sink
    Corrections:
    Hands shall be washed in handsink(s) only.
    Comment:
    OBSERVED EMPLOYEE WASHING HANDS IN 3 COMPARTMENT SINK. 3 COMPARTMENT SINK CAN NOT BE USED TO WASH HANDS. USE HAND SINKS TO WASH HANDS. CORRECT IMMEDIATELY,
    General violation description:
    2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
  • Cleaning Ventilation Systems,
    Items:
    Ventilation system
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    OBSERVED EXCESS GREASE AND OTHER DEBRIS ON FILTER AND FILTER AREA UNDER HOOD ON COOK LINE. CLEAN THE FILTERS AND AREA BEHIND FILTERS. HOOD SYSTEM MUST BE CLEAN AND MAINTAINED. CORRECT IMMEDIATELY,
    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 and Restri
    Items:
    Physical facilities/structures floors
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    A. OBSERVED EXCESS FOOD DEBRIS ON FLOORS UNDER EQUIPMENT. CLEAN THE FLOORS IN KITCHEN UNDER EQUIPMENT. B. OBSERVED EXCESS DUST ON CEILING TILES AND CEILING VENTS IN KITCHEN. CLEAN THE CEILING AND VENTS OF THE DUST. C. OBSERVED EXCESS DUST ON THE LARGE FLOOR FAN ON COOK LINE. CLEAN THE FLOOR FAN. D. OBSERVED EXCESS GREASE AND DEBRIS ON WALL IN BACK OF COOK LINE EQUIPMENT UNDER HOOD. CLEAN THE WALL IN THIS AREA. PHYSICAL FACILITES 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.
  • Effectiveness
    Items:
    Hair restraint hat
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    OBSERVED EMPLOYEE PREPARING FOOD WITHOUT A HAT OR HAIR NET. EMPLOYEES MUST WEAR A HAT OR HAIR NET WHEN PREPARING FOOD. WEAR A HAIR RESTRAINT WHEN PREPARING FOOD. 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
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored In standing water
    Corrections:
    Store as stated above.
    Comment:
    OBSERVED SPOON IN STANDING WATER NEAR FRONT COUNTER. STORE ON A CLEAN SURFACE. OBSERVED A CUP USED AS A SCOOP IN SUGAR BIN. USE A CUP WITH A HANDLE. OBSERVED SINGLE SERVICE AND OTHER SPOONS NOT INVERTED IN CUPS IN STORAGE. STORE INVERTED TO PREVENT CONTACT WITH EATING PARTS. PLEASE CORRECT THESE UTENSIL STORAGE ISSUES.,
    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
  • Maintaining Refuse Areas and E
    Items:
    Refuse storage area(s)/enclosures
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED EXCESS TRASH OUTSIDE OF BACKDOOR ON GROUND NEAR DUMPSTER. CLEANUP TRASH FROM THE GROUND NEAR BACK DOOR/DUMPSTER AREA. DUMPSTER AREA /PARKING LOTS MUST BE FREE OF TRASH. CORRECT IMMEDIATELY
    General violation description:
    5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
  • Miscellaneous Sources of Conta
    Items:
    Food
    Problems:
    Not protected From contamination
    Corrections:
    Protect against contamination
    Comment:
    OBSERVED 2 OPEN FOOD CANS STORED IN ORIGINAL CONTAINER IN COOLERS. STORE IN ACCEPTABLE FOOD GRADE COVERED CONTAINER ONCE CAN IS OPENED. CORRECT IMMEDIATELY,
    General violation description:
    3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    A. OBSERVED EXCESS FOOD DEBRIS ON SHELF ABOVE COOK LINE AREA UNDER HOOD. B. OBSERVED EXCESS FOOD DEBRIS ON BOTTOM OF 2 DOOR SLIDE COOLER. C. OBSERVED EXCESS FOOD DEBRIS INSIDE OF 2 DOOR LINE PREP COOLER AS WELL AS UNDER PREP COVER. D. OBSERVED EXCESS DEBRIS ON SHELF AND IN BACK OF SHAWARMA MACHINE ON COOK LINE. E. OBSERVED EXCESS DEBRIS ON ALL SHELVES ON COOK LINE. NON FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CLEAN THESE AREA AND MAINTAINED CLEAN ALL NON FOOD CONTACT SURFACES. CORRECT IMMEDIATELY ,
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Outer Openings, Protected
    Items:
    Outer opening(s) door(s)
    Problems:
    Not tight-fitting Gaps greater than 1/16 of an inch
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    OBSERVED BACK DOOR NOT TIGHT SEALING. GAP ON BOTTOM/SIDE OF BACK DOOR. FIX GAPS ON BACK DOOR OR PROVIDE WEATHER STRIP TO BACK DOOR TO MAKE TIGHT SEALING. OUTER OPENING MUST BE PROTECTED. CORRECT BY NEXT ROUTINE INSPECTION.
    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
  • Outside Receptacles
    Items:
    Waste receptacle(s) dumpster
    Problems:
    With doors,lids or covers Left open
    Corrections:
    Keep closed.
    Comment:
    OBSERVED DUMPSTER OVERFLOWING CAUSING LIDS NOT TO BE CLOSED. PROVIDE MORE FREQUENT PICKUPS OR BIGGER DUMPSTER IF OVERFLOWING PROBLEM IS OCCURRING. DUMPSTER LIDS MUST BE CLOSED AND TIGHT FITTING AT ALL TIMES. CORRECT IMMEDIATELY,
    General violation description:
    5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
 12/11/2013Routine
  • Critical: Backflow Prevention
    Comment:
    OBSERVED PROPER AIR GAP FOR 3 COMPARTMENT SINK. 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.
  • Critical: Backflow Prevention Device, Wh
    Comment:
    OBSERVED AVB ON SINK. CORRECTED
    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: Before Use After Cleaning
    Comment:
    OBSERVED CHLORINE IN ESTABLISHMENT AND USED TO SANITIZE. 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:
    OWNER STATES THEY WASH, RINSE, AND SANITIZE UTENSILS WITH 50 - 100 PPM CHLORINE AT 3 COMPARTMENT SINK. 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: Packaged and Unpackaged Food -
    Comment:
    OBSERVED NO CROSS CONTAMINATION IN COOLERS. OBSERVED RAW BEEF AND RAW CHICKEN STORED ON THE BOTTOM OF COOLERS. CORRECTED
    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
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    OBSERVED RAW BEEF, EGGS, AND CHICKEN AT 38 DEGREES IN 2 DOOR DISPLAY COOLER. COOLER AT 36 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: Potentially Hazardous Food (Ti
    Comment:
    OBSERVED COOKED ONIONS AND PEPPERS NOT LEFT OUT ON COOK LINE. HELD IN COOLERS 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 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: Separation
    Comment:
    OBSERVED ALL CHEMICALS STORED IN CHEMICAL AREA AWAY FROM FOOD AND UTENSILS. CORRECTED
    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
  • Critical: Using a Handwashing Sink
    Comment:
    OBSERVED HAND SINK ACCESSIBLE. NO ITEMS IN OR ATTACHED TO SINK. 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 AND HAND WASHING BEFORE GLOVE USE. 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
  • Insect Control Devices, Design
    Comment:
    OBSERVED NO FLY STRIPS LOCATED IN KITCHEN OR ABOVE FOOD OR UTENSILS. CORRECTED
    General violation description:
    6-202.13 - (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area
  • Light Bulbs, Protective Shield
    Comment:
    OBSERVED LIGHT SHIELDS ON LIGHTS IN KITCHEN. CORRECTED
    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
  • Nonfood-Contact Surfaces
    Comment:
    OBSERVED BOTTOM OF 2 DOOR PREP COOLER CLEAN. CORRECTED
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Prohibitions
    Comment:
    OBSERVED NO UTENSILS IN HOT WATER TANK ROOM. CORRECTED
    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
 07/09/2013Follow-up
  • Critical: Backflow Prevention
    Items:
    Backflow/backsiphonage prevention device(s) Air gap
    Problems:
    Not provided on Sink
    Corrections:
    Provide adequate air gap.
    Comment:
    OBSERVED IMPROPER AIR GAP FOR 3 COMPARTMENT SINK USED FOR PREP. DRAIN LINE GOES INTO DRAIN BOWL. TO PREVENT THE POSSIBILITY OF BACK FLOW, AIR GAP MUST BE 2X THE DIAMETER OF THE DRAIN PIPE OR AT LEAST 1 INCH. RAISE LINE ABOVE DRAIN BOWL. CORRECT IMMEDIATELY,
    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: Backflow Prevention Device, Wh
    Items:
    Backflow prevention backflow/backsiphonage device vacuum breaker
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OBSERVED NO VACUUM BREAKER ON HOSE CONNECTED TO HAND SINK. DO NOT USE ATTACH A HOSE TO THIS SINK AS IT IS NOT PROTECTED BY A VACUUM BREAKER. CORRECT IMMEDIATELY,
    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: 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 NO SANITIZER IN ESTABLISHMENT. FOOD CONTACT SURFACES MUST BE SANITIZED. PROVIDE AND USE SANITIZER. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY MANAGER SENDING EMPLOYEE TO STORE AND RETURNING WITH BLEACH. 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 ONLY HAND SINK IN KITCHEN. PROVIDE PAPER TOWELS. ALL HAND SINKS MUST HAVE PAPER TOWELS AT ALL TIMES. GET DISPENSERS THAT FIT THE PAPER TOWEL PROVIDED. CORRECT IMMEDIATELY. PAPER TOWELS WHERE PROVIDED NEXT TO HAND SINK AT TIME OF INSPECTION. 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:
    OWNER(CFM) STATED THAT THEY ONLY RINSE UTENSILS IN 3 COMPARTMENT SINK AFTER WASHING. CFM STATED THAT NO SANITIZER IS USED. OBSERVED EMPLOYEE WASHING AND RINSING ITEMS IN 3 COMPARTMENT SINK WITHOUT USING SANITIZER. EMPLOYEES MUST WASH, RINSE, SANITIZE (WITH 50 - 100 PPM CHLORINE) THEN AIR DRY UTENSILS IN 3 COMPARTMENT SINK. 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: 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:
    OBSERVED RAW HAMBURGER MEAT STORED OVER AND NEXT TO READY TO EAT FOODS LIKE GREEN PEPPERS AND SAUCES IN 2 DOOR LINE PREP COOLER. STORE ALL RAW MEATS BELOW AND AWAY FROM READY TO EAT FOODS. CORRECT IMMEDIATELY,
    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
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    OBSERVED RAW BEEF, RAW CHICKEN, RAW EGGS AND OTHER POTENTIALLY HAZARDOUS FOOD IN 2 DOOR TALL SLIDE DISPLAY COOLER AT 53 DEGREES. DISCARD ALL POTENTIALLY HAZARDOUS FOOD IN THIS COOLER. AIR TEMPERATURE AT 51 DEGREES. DO NOT STORE FOOD IN THIS COOLER UNTIL CORRECTED. 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: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    OBSERVED COOKED ONIONS AND PEPPERS ON COOK LINE ON STOVE AREA AT 110 DEGREES. DISCARD KEEP ABOVE 135 DEGREES AT ALL TIMES. 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: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OBSERVED NO CHLORINE TEST STRIPS. PROVIDE AND USE CHLORINE TEST STRIPS TO MEASURE SANITIZER LEVELS. 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: Separation
    Items:
    Poisonous/toxic material(s)
    Problems:
    Not separated from Food
    Corrections:
    Provide adequate separation to prevent contamination.
    Comment:
    OBSERVED CHEMICALS ON COOK LINE AND IN STORAGE AREAS STORED NEXT TO AND ABOVE FOOD AND UTENSILS. STORE ALL FOOD AND UTENSILS BELOW AND AWAY FROM FOOD AND UTENSILS. CORRECT IMMEDIATELY,
    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
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Used for culinary purposes Cleaning
    Corrections:
    Discontinue use of hand sink for this use and use appropriate sink.
    Comment:
    OBSERVED HOSE ATTACHED TO ONLY HAND SINK IN KITCHEN. HAND SINKS MUST BE USED FOR HAND WASHING ONLY. REMOVE HOSE FROM HAND SINK AND USE FOR HAND WASHING ONLY. 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 Between raw and ready to eat foods
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    OBSERVED EMPLOYEE NOT WASHING HANDS AFTER TOUCHING RAW MEATS AND BEFORE PUTTING ON A PAIR OF GLOVES. EMPLOYEES MUST WASH HANDS IN A HAND SINK FOR 20 SECONDS WITH SOAP AND DRY HANDS WITH PAPER TOWELS AFTER TOUCHING RAW MEAT AND BEFORE PUTTING ON PAIR OF GLOVES. TRAIN ALL 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 WITH EXCESS FOOD DEBRIS ON THEM. OBSERVED EXCESS DUST ON CEILING AND VENTS. CLEAN FLOORS AND CEILING. PHYSICAL FACILITES 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.
  • Effectiveness
    Items:
    Hair restraint hat
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    OBSERVED EMPLOYEE PREPARING FOOD WITHOUT A HAT OR HAIR NET. ALL EMPLOYEES PREPARING FOOD MUST WEAR A HAT OR HAIR NET. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY PUTTING ON A HAT. CORRECTED
    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:
    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 MANY UTENSILS AND SINGLE SERVICE ITEMS STORED ON THE GROUND IN KITCHEN AND DRY STORAGE ROOMS. ALL UTENSILS MUST BE STORED AT LEAST 6 INCHES OFF THE GROUND AT ALL TIMES. KEEP OFF GROUND. PROVIDE MORE STORAGE RACKS IF NECESSARY. 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
  • Food Storage
    Items:
    Food item(s) in storage
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    OBSERVED FOOD (RICE, FLOUR, FOOD CANS ETC) STORED ON GROUND THROUGHOUT ESTABLISHMENT. ALL FOOD MUST BE STORED AT LEAST 6 INCHES OFF THE GROUND AT ALL TIMES. GET ALL FOOD OFF GROUND AT ALL TIMES. PROVIDE MORE RACKS FOR FOOD STORAGE. OBSERVED COFFEE MAKER STORED ON TOP OF WATER PACKAGE AT FRONT COUNTER. KEEP OFF FLOOR. CORRECT IMMEDIATELY
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    Do not meet requirements of rule
    Corrections:
    Repair/replace to meet requirements of rule.
    Comment:
    OBSERVED 1 DOOR LIFT FREEZER IN KITCHEN AT 30 DEGREES, SO FOOD NOT FROZEN SOLID. ICE CREAM RUNNING AND TIPPED OVER IN COOLER AND ON ITEMS. FREEZERS MUST BE AT 0 - 10 DEGREES AND FOOD MUST REMAIN FROZEN SOLID. OBSERVED GAPS IN HOOD FILTERS AT BOTH ENDS. FILTERS MUST BE TIGHT SEALING. PROVIDE SPACER OR PROVIDE EXTRA FILTER TO MAKE TIGHT FITTING. EQUIPMENT MUST BE MAINTAINED IN GOOD WORKING ORDER. CORRECT IMMEDIATELY
    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.
  • Insect Control Devices, Design
    Items:
    Insect control device(s)
    Problems:
    Located over preparation area
    Corrections:
    Move to eliminate potential contamination.
    Comment:
    OBSERVED FLY STRIPS LOCATED ABOVE FOOD AND UTENSILS THROUGH OUT KITCHEN. REMOVE THE FLY STRIPS THAT AREA ABOVE FOOD AND UTENSILS. THESE CAN NOT BE LOCATED IN FOOD OR UTENSILS AREAS. CORRECT IMMEDIATELY,
    General violation description:
    6-202.13 - (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area
  • Light Bulbs, Protective Shield
    Items:
    Light shielding light shield(s)
    Problems:
    Not provided In prep area
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    OBSERVED NO LIGHT SHEILDS ON TWO LIGHTS IN KITCHEN. PROVIDE LIGHT SHIELDS FOR THESE LIGHTS. CORRECT IMMEDIATELY,
    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
  • Maintaining Premises, Unnecess
    Items:
    Unnecessary item(s) old/broken equipment
    Problems:
    Not removed from facility
    Corrections:
    Remove from facility/premises.
    Comment:
    OBSERVED OLD EQUIPMENT, UNUSED EQUIPMENT AND ITEMS THAT DO NOT PERTAIN TO THE ESTABLISHMENT THROUGHOUT ESTABLISHMENT. REMOVE ALL EQUIPMENT THAT IS UNUSED OR BROKEN. ESTABLISHMENT MUST BE FREE OF CLUTTER. ORGANIZE ESTABLISHMENT SO ITEMS ARE NOT STORED ON TOP OF UNUSED EQUIPMENT. CORRECT IMMEDIATELY
    General violation description:
    6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s) shelving dry storage
    Problems:
    Bare wood
    Corrections:
    Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
    Comment:
    OBSERVED 2 BARE WOOD SHELVES IN ICE CREAM TYPE FREEZERS IN STORAGE AREA. RESURFACE, PAINT WITH FOOD GRADE PAINT OR REPLACE. NON FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. CORRECT IMMEDIATELY
    General violation description:
    4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED RAW MEAT JUICE ON BOTTOM OF 2 DOOR LINE PREP COOLER. CLEAN THE BOTTOM OF COOLER. NON FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY,
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Prohibitions
    Items:
    Clean equipment/utensil(s)
    Problems:
    Stored In mechanical room
    Corrections:
    Remove and store in protected area.
    Comment:
    OBSERVED CUPS AND OTHER UTENSILS IN HOT WATER TANK ROOM. UTENSILS MUST NOT BE STORED IN MECHANICAL ROOM. REMOVE UTENSILS FROM IN HOT WATER TANK ROOM AND AROUND HOT WATER TANK. CORRECT IMMEDIATELY,
    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
  • System Maintained in Good Repa
    Items:
    Plumbing system water line(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    OBSERVED LEAK ON RIGHT SIDE FAUCET AREA OF 3 COMPARTMENT SINK AND NO HOT WATER AT SANITIZER FAUCET SECTION OF 3 COMPARTMENT SINK. FIX THESE PLUMBING AREAS. PLUMBING SYSTEM MUST BE MAINTAINED. CORRECT IMMEDIATELY
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 06/24/2013Routine

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