- Critical: Backflow Prevention Device, Wh
- Comment:
- THE TRIGGER NOZZLE HOSE HAS BEEN SHORTENED BY BEING LOOPED AND SECURED WITH A PLASTIC ZIP STRIP SO THAT THE NOZZLE CANNOT HANG BELOW THE THREE COMPARTMENT SINK RIMS. AN ADEQUATE AIR GAP EXISTS. VIOLATION IS 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: Handwashing Cleanser, Availabi
- Comment:
- THE HAND SOAP DISPENSER DISPENSES SOAP ADEQUATELY. VIOLATION IS CORRECTED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Good Repair and Proper Adjustm
- Comment:
- THE LIGHT BULBS HAVE BEEN REPLACED AND ARE NOW FUNCTIONING PROPERLY. VIOLATION CORRECTED.
- 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.
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04/21/2015 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Locations:
- at the 3-compartment sink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE BLACK HOSE WITH THE TRIGGER NOZZLE NEEDS TO BE EQUIPPED WITH A BACKFLOW PREVENTION PROVISION IN 10 DAYS OR LESS. IF POSSIBLE, SHORTEN HOSE OR INSTALL A RETRACTOR SPRING (SIMILAR TO HOSE NEAR DISH WASH MACHINE) SO THAT TRIGGER NOZZLE CAN NEVER HANG BELOW RIMS OF SINK BASIN OR ANY CONTAINERS WHEN IT IS NOT IN USE. OR, INSTALL AN APPROVED REDUCED PRESSURE PRINCIPLE BACKFLOW PREVENTER (RPZ) TO SERVE THE HOSE. THE MUST BE INSTALLED HORIZONTALLY AND SECURELY ATTACHED TO THE PLUMBING. THIS ITEM WILL BE CHECKED DURING A REVISIT. ,
- 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: Handwashing Cleanser, Availabi
- Locations:
- at the Hand wash sink(s)
- Comment:
- AT THE HAND SINK NEAR THE SODA FOUNTAIN, THE SOAP DISPENSER IS NOT DISPENSING THE SOAP. REPLACE OR REPAIR THE DISPENSER AS SOON AS POSSIBLE. THIS WILL BE CHECKED DURING THE REVISIT.,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Manual and Mechanical Warewash
- Comment:
- THE DISH WASH MACHINE WAS NOT DISPENSING ADEQUATE CHLORINE SANITIZER RINSE. TUBING WAS PRIMED AND SANITIZER IS NOW BEING DISPENSED IN ADEQUATE STRENGTH. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- at the cookline
- Problems:
- Not separated from
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- A CONTAINER OF BUTANE WAS STORED ON A NON-OPERATIONAL MICROWAVE OVEN NEAR SOME LOAVES OF BREAD. BUTANE RELOCATED TO A CABINET AT TIME OF VISIT. ITEM CORRECTED AT TIME OF 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- Do not meet requirements of rule
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- LIGHT BULBS ARE NOT WORKING IN THE WALK-IN COOLER AND COOKLINE VENTILATION HOOD. REPLACE THE MISSING BULBS.,
- 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.
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04/01/2015 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Walk-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- LUNCH MEATS AND COOKED PASTAS OBSERVED WITHOUT DATE MARKS. ALL REQUIRED FOODS SHALL BE DATE MARKED. MARK IMMEDIATELY AND TRAIN STAFF ON REQUIREMENTS., CORRECTED TODAY VIA EDUCATION.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- 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
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- restroom(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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09/08/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE HALF & HALF CREAMERS ARE AT 73F. THE OPERATOR DISCARDED THEM. HERE IN AFTER THE LEFT OVER CREAMERS WILL BE DISCARDED. THEY WILL NOT BE STORED BACK IN THE COOLER. VIOLATION WAS CORRECTED BY EDUCATION.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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04/07/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE SPRAY NOZZLE IS HANGING INTO ONE OF THE SINKS. TO PROTECT THE PUBLIC WATER PROVIDE A BACK FLOW PREVENTER OR PROVIDE AIR GAP. AT THE TIME OF INSPECTION AIR GAP WAS PROVIDED BY RAISING UP THE NOZZLE ABOVE THE WALL OF THE SINK AND THE VIOLATION WAS 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE HALF AND HALF INDIVIDUALLY PORTIONED CONTAINERS WERE ON THE DINING TABLES. THEY WERE AT 73.6F. AS PER THE OPERATOR THE UNUSED ONES ARE TAKEN BACK TO THE COOLER FOR STORING. ONCE THE PRODUCT IS BROUGHT OUT FOR CONSUMPTION , IT CAN NOT BE TAKEN BACK TO THE COOLER. BUY NO REFRIGERATION REQUIRED PRODUCT OR ONCE YOU BRING THEM OUT YOU HAVE MAXIMUM 4 HOURS AND AFTER THAT DISCARD THEM. DO NOT STORE THEM IN THE COOLER AGAIN. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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03/26/2014 | Routine Inspection |
- Critical: Good Repair and Calibration
- Comment:
- COOK/PERSON-IN-CHARGE(PIC) VERIFIED ACCURACY OF HIS FOOD THERMOMETER BY TESTING TEMPERATURE OF DICED TOMATOES AND COMPARING IT WITH A DIGITAL FOOD THERMOMETER. HE USES ICE METHOD FOR CALIBRATION. CORRECTED.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
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09/12/2013 | Follow-up |
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s)
- Problems:
- Not scaled to increments of 1 pound per square inch or smaller
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- FOOD EMPLOYEES DO NOT USE THEIR THERMOMETERS TO CHECK ACCURACY OF COOKING TEMPERATURES. FOOD EMPLOYEES DO NOT USE THEIR THERMOMETERS TO CHECK ACCURACY OF COOKING TEMPERATURES. COOK DOES NOT CALIBRATE HIS THERMOMETER. FOOD MEASURING DEVICE SHALL BE CALIBRATED TO ENSURE THE ACCURACY OF THE DEVICE AND FOOD TEMPERATURES.,
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Microwave Ovens
- Items:
- Microwave oven(s)
- Problems:
- Do not meet safety standards
- Corrections:
- Replace.
- Comment:
- MICROWAVE OVEN AGAINST SIDE WALL IS CHIPPED ON THE INSIDE CEILING. MICROWAVE OVENS SHALL MEET SAFETY STANDARDS IN 21 CFR 1030.10 MICROWAVE OVENS. GET RID OF MICROWAVE AND REPLACE BECAUSE OF PHYSICAL HAZARDS. WILL VERIFY AT NEXT INSPECTION.
- General violation description:
- 4-501.13 - Microwave ovens shall meet the safety standards specified in 21 CFR 1030.10 Microwave ovens.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- WOMEN'S BATHROOM DOESN'T HAVE A COVER ON TRASH CAN FOR SANITARY NAPKINS. A TOILET ROOM USED BY FEMALES SHALL BE PROVIDED WITH A COVERED RECEPTACLE FOR SANITARY NAPKINS. PROVIDE. WILL VERIFY AT NEXT INSPECTION.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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09/07/2013 | Routine |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Kitchen made PHF in walk-in cooler are not date marked: coleslaw, (3) soups, tzatki sauce. Date mark with expiration date of not more than 7 days from prep date (prep date day #1)., PHFs all dated during inspection. VIOLATION CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(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:
- Feta cheese stored below raw & cooked meats in walk-in cooler. Food shall be protected from cross contamination by storing by cooking temperature., Feta moved above raw meat. VIOLATION 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
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- Microwave oven(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
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09/28/2012 | Routine |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PIC PUT THE CHEESES IN THE REACH-IN DRAWER INSTEAD PLEASE KEEP THEM THERE IN THE FUTURE OR IMPLEMENT THE "CHART" AS BRIEFLY CDISCUSSED, TWO STACKS OF SLICED CHEESE ON TOP OF LEXONS UNDER RETATRDER LID ON EAST END OF GRILL ALL FOODS BELOW FLOOD LEVELS OF LEXONS TESTED BELOW 41 F, CHEESES WERE 45 F IF HELD OUT OF REFRIGERATION ABOVE 41 F, THEN TIME OF EXPIRATION MUST BE WRITTEN EVEN IF ONLY FOR LUNCH ACCORDING TO 3-501.19 (PROVIDED)
- General violation description:
- 3-501.16 - OR THEY MUST BE KEPT 41 F OR LOWER SOME FOODS IN TOP OF RETARDER NEEDN'T BE 41 F OR LOWER FOR SAFETY SUCH AS ONIONS PICKLES, CUKES...THEREFORE, MAY CONSIDER REARRANGING THE TOP
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- CANNED GOOD(S) CANNED GOOD(S)
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- TWO CANS OF TOMATO PASTE AND ONE OF SAUSAGE GRAVY HELD IN ORIGINAL OPENED CANS PLEASE ALWAYS TRANSFER TO CLEAN, FOOD-GRADE CONTAINER(S) IF NOT ALL IS USED TO HELP PREVENT MICROBIAL GROWTH AND/OR RUST FORMATION, PIC IMMEDIATELY TRANSFERRED ALL TO STAINLESS STEEL CONTAINERS
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
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03/28/2012 | Routine Inspection |
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- prep table
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- Two pans of frozen fish sitting on prep table to thaw. Thaw under running water or in refrigeration.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
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08/05/2011 | Routine Inspection |
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