- Good Repair and Proper Adjustm
- Items:
- Equipment components, Equipment components seals
- Locations:
- hand wash sink(s) dish washing area, prep station cooler
- Problems:
- Broken, Broken
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- Gaskets are broken on both doors of large prep cooler. Replace. Hot water handle is broken on handsink in dishwashing area. Replace.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Wood
- Locations:
- Shelf
- Corrections:
- Discontinue use.
- Comment:
- Bare plywood used as a shelf holding bread (to left of steam table). This non food contact surface should be smooth & non absorbent. Seal.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
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11/05/2014 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Wood other soft wood
- Locations:
- wait station work area
- Comment:
- Wood composite shelving is used in wait station storage area-one shelf holding sanitizer bucket is beginning to warp. This non food contact surface should be smooth & non absorbent.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
|
04/09/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- WIPING CLOTHS FOUNDS BEHIND COUNTER WITH NO SANITIZER LEVELS IN SOLUTION. ALL WIPING CLOTHS SHALL BE PROPERLY HELD IN THE CORRECT SANITIZER TYPES AND RANGES AS REQUIRED. IMMEDIATELY DISPOSE WASH, RINSE AND REFILL CLOTH SANITIZER BUCKET WITH CORRECT SANITIZER LEVELS IMMEDIATELY, CORRECTED-SANITIZER AND WIPING CLOTHS PROPERLY SWAPPED OUT TO MAINTAIN FOOD SAFETY CONDITIONS.
- 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: 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:
- CHEF AND WAIT STAFF HANDLING READY TO EAT FOODS WITH BARE HANDS. ALL STAFF SHALL BE PROPERLY TRAINED TO AVOID BARE HAND CONTACT WITH READY TO EAT FOODS AT ALL TIMES. PROPERLY TRAIN STAFF TO AVOID BARE HAND CONTACT WITH READY TO EAT FOODS IMMEDIATELY AND DAILY., CORRECTED TODAY VIA EDUCATION. PERSON IN CHARGE TO MONITOR STAFF DAILY TO AVOID BARE HAND CONTACT WITH READY TO EAT FOODS AS REQUIRED.
- 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
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored in soiled, wet conditions
- Corrections:
- Store in protected manner.
- Comment:
- UTENSILS, SPATULAS AND SPOONS STORED IN FOOD IN COOLERS AND BETWEEN OVENS ON COOKLINE. ALL UTENSILS SHALL BE PROPERLY STORED AND CLEANED AT LEAST EVERY TWENTY-FOUR HOURS OR EVERY FOURS HOURS IF IN CONSTANT USE. PROPERLY STORE AND CLEAN UTENSILS AND TRAIN STAFF ON UTENSILS REQUIREMENTS. 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
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10/09/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- SOUR CREAM TESTED 41 F IN COOLER
- 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)
|
09/17/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- cooler(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SOUR CREAM TESTED 48 F PLEASE HAVE COOLER SERVICED IF NECESSARY TO MAINTAIN FOODS 4`1 F OR LOWER ALSO, CONSIDER CONSOLIDATING OTHER FOODS IN "BIGGER" COOLERS TO ECONOMIZE THE SIZE OF THIS ONE MONITOR THE WATER BATHED THERMOMETER CLOSELY,
- 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)
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- Facility COOLING OF COOKED PHF'S
- Problems:
- Improperly
- Comment:
- BOILED POTATOES, CHICKEN BREASTS 80 - 89 F BUT MANAGEMENT SAID THEY WERE JUST RECENTLY COOLED, THEREFORE, IT WAS NOT CLEAR IF IT WAS LONGER THAN TWO HOURS PLEASE MAKE NOTE OF THE TIME THAT COOLING FOODS REACH 135 F AND AT THAT TIME, BEGIN RAPIDLY COOLING TO 70 F WITHIN THE NEXT TWO HOURS PLEASE CONSIDER USE OF FREEZER(S)
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
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09/05/2012 | Routine |
- Critical: Food Contact Surfaces and Uten
- Comment:
- BOARD HAS BEEN SMOOTHED DOWN
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Comment:
- ALL (DAIRY) CREAMERS HAVE BEEN REPLACED WITH NON DAIRY ONES
- 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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03/05/2012 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board(s) ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- LARGE, THICK SQUARE CUTTING BOARD HAS BECOME DEEPLY SCRATCHED ON BOTH SIDES PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE ALSO, KEEP CLOSE MONITORING OF LONGER BOARDS (WHICH ARE STILL SMOOTH TODAY),
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- cooler(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COFFEE CREAMERS IN WAIT STATION REACH-IN GLASS DOOR COOLER TESTED 55 - 60 F PIC EXPLAINED THAT GENERALLY THEY ARE PUT OUT ON THE TABLE ~ (8) AM, THEN BROUGHT BACK INTO THE COOLER FOR LUNCH TIME AND THAT THIS IS ABOUT FOUR HOURS IF THEY ARE TO REMAIN IN BOWLS ON TABLES FOR CUSTOMER CONVENIENCE THEN THE TIME THAT THEY ARE PLACED AT THE TABLES (OUT OF REFRIGERATION) MUST BE NOTED AND THE TIME THAT IS FOUR HOURS LATER IS TO BE WRITTEN IF THERE IS ANY LEFTOVER AT THE WRITTEN TIME THEY MUST BE DISCARDED IF THEY ARE UNDER FOUR HOURS AND RETURNED TO THE COOLER, THEN TIME TO COOL BACK DOWN MUST BE ACCOUNTED FOR FOR INSTANCE, THREE HOURS AT TABLE, BACK IN COOLER, TWENTY TO THIRTY MINUTES TO RECOOL, THEN THEY CAN ONLY BE PUT BACK ONTO THE TABLE FOR A MAXIMUM OF THIRTY MINUTES PIC/INSPECTOR AGREED THAT USE OF NON-DAIRY CREAMERS BE EXPLORED AND THAT CUSTOMERS COULD REQUEST REAL CREAMERS THAT ARE KEPT IN THE COOLER EITHER IN INDIVIDUAL PACKETS AND BE DISCARDED IMMEDIATELY AFTER THAT PATRON LEFT AND RE-USED OR LARGE PINT OR QUART CARTONS AND RETURNED TO COOLER PROVIDED 3-501.19 ,
- 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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02/23/2012 | Routine Inspection |
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- 1. STORE ICE SCOOP IN HOLDER TO KEEP HANDLE OUT OF THE ICE 2. PROVIDE SCOOP WITH HANDLE FOR THE PITA CHIPS AND STORE PROPERLY WITH HANDLE OUT OF FOOD
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- KEEP WET WIPING CLOTHS SUBMERGED IN SANITIZER SOLUTION BETWEEN EACH USE.
- 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
|
09/14/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Comment:
- VIOLATION CORRECTED BY TRAINING STAFF ON BIG 5 ILLNESSES/SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. ALL STAFF MEMBERS HAVE REVIEWED AND SIGNED MDA FORM 1-B ILLNESS REPORTING AGREEMENT. NEW HIRES WILL BE TRAINED ON ILLNESS REPORTING REQUIREMENTS BEFORE THEIR FIRST SHIFT WORKING WITH FOOD.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
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03/11/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Utensil(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DRIED FOOD DEBRIS ON THE VEGETABLE PEELER AND ONE KNIFE ON THE MAGNETIC KNIFE RACK. OBSERVED 6 KNIVES AND ONE SPATULA STORED STUCK IN BETWEEN PIECES OF EQUIPMENT AND/OR THE WALL. FOOD CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE KNIVES, SPATULA AND VEGETABLE PEELER. DO NOT STORE UTENSILS IN CREVICES THAT CANNOT BE READILY CLEANED. DO NOT RETURN SOILED KNIVES TO THE KNIFE RACK. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS., OBSERVED DRIED FOOD DEBRIS ON THE VEGETABLE PEELER AND ONE KNIFE ON THE MAGNETIC KNIFE RACK. OBSERVED 6 KNIVES AND ONE SPATULA STORED STUCK IN BETWEEN PIECES OF EQUIPMENT AND/OR THE WALL. FOOD CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE KNIVES, SPATULA AND VEGETABLE PEELER. DO NOT STORE UTENSILS IN CREVICES THAT CANNOT BE READILY CLEANED. DO NOT RETURN SOILED KNIVES TO THE KNIFE RACK. CORRECTED DURING INSPECTION BY CLEANING THE NOTED ITEMS AND REMOVING ITEMS FROM THE CREVICE BETWEEN EQUIPMENT AND THE WALL.
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- EMPLOYEES ARE NOT TRAINED ON THE BIG 5 ILLNESSES AND THE ILLNESS SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. ALL EMPLOYEES MUST BE TRAINED ON ILLNESS REPORTING REQUIREMENTS. TRAIN EMPLOYEES USING THE PROVIDED ILLNESS REPORTING INFORMATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Bare wood
- Corrections:
- Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
- Comment:
- OBSERVED PRESS GRILL SITTING ATOP A PIECE OF BARE PARTICLE BOARD THAT IS POROUS, ABSORBENT, AND DETERIORATING. ALL SURFACES MUST BE NON-POROUS, NON-ABSORBENT, AND CORROSION RESISTANT. REMOVE THE PARTICLE BOARD FROM BENEATH THE PRESS GRILL. REPLACE WITH MATERIAL THAT IS SMOOTH, EASILY CLEANABLE, AND NON-ABSORBENT OR PLACE PRESS GRILL DIRECTLY ON STEEL PREP TABLE.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- restroom(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- POST SIGNS REMINDING EMPLOYEES TO WASH HANDS AT THE HAND WASH SINKS IN THE MEN'S AND WOMEN'S RESTROOMS.
- 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.
- 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:
- FRONT HAND WASH SINK USED TO DUMP AND CLEAN COFFEE POTS. HAND WASH SINKS MUST BE USED FOR HAND WASHING AND NO OTHER PURPOSE TO PREVENT CONTAMINATION OF EMPLOYEES' HANDS AND OF FOOD ITEMS. HAND WASH SINKS MUST BE AVAILABLE FOR USE AT ALL TIMES FOR HAND WASHING. DISCONTINUE USING HAND WASH SINK FOR DUMPING AND CLEANING COFFEE POTS.
- 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)
|
03/02/2011 | Routine Inspection |
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Found couple soiled wet wiping cloths stored on the counter. Store them in a sanitizer bucket immediately after use.
- 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
- Comment:
- Wrap the eating portion of the preset table ware to avoid possible contamination.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
- Preset Tableware
- Comment:
- Wrap the eating portion of the preset table ware to avoid possible contamination.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Found couple soiled wet wiping cloths stored on the counter. Store them in a sanitizer bucket immediately after use.
- 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
|
09/13/2010 | Routine Inspection |
- Critical:
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Dirty napkins and soiled wet wiping cloth were stored by the side of utensils on the food preparation table. Throw away the dirty napkins and store the wiping cloth in the sanitizer bucket, wash, rinse and sanitize the utensils and the food contact surface. At the time of inspection the dirty napkins were discarded and the utensils were washed and the table was cleaned with a sanitized wiping cloth. The violation was corrected.
- 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:
- Items:
- Raw animal food(s)
- Problems:
- Not separated from each other
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- The raw eggs case was stored on the second shelf over the milk and orange juice containers. Though they were not ready to eat food, Store the eggs in the bottom rack. The violation was corrected at the time of inspection by storing the egg cases in the bottom shelf. Violation was 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:
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Dirty napkins and soiled wet wiping cloth were stored by the side of utensils on the food preparation table. Throw away the dirty napkins and store the wiping cloth in the sanitizer bucket, wash, rinse and sanitize the utensils and the food contact surface. At the time of inspection the dirty napkins were discarded and the utensils were washed and the table was cleaned with a sanitized wiping cloth. The violation was corrected.
- 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:
- Items:
- Raw animal food(s)
- Problems:
- Not separated from each other
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- The raw eggs case was stored on the second shelf over the milk and orange juice containers. Though they were not ready to eat food, Store the eggs in the bottom rack. The violation was corrected at the time of inspection by storing the egg cases in the bottom shelf. Violation was 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:
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Dirty napkins and soiled wet wiping cloth were stored by the side of utensils on the food preparation table. Throw away the dirty napkins and store the wiping cloth in the sanitizer bucket, wash, rinse and sanitize the utensils and the food contact surface. At the time of inspection the dirty napkins were discarded and the utensils were washed and the table was cleaned with a sanitized wiping cloth. The violation was corrected.
- 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:
- Items:
- Raw animal food(s)
- Problems:
- Not separated from each other
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- The raw eggs case was stored on the second shelf over the milk and orange juice containers. Though they were not ready to eat food, Store the eggs in the bottom rack. The violation was corrected at the time of inspection by storing the egg cases in the bottom shelf. Violation was 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Dirty napkins and soiled wet wiping cloth were stored by the side of utensils on the food preparation table. Throw away the dirty napkins and store the wiping cloth in the sanitizer bucket, wash, rinse and sanitize the utensils and the food contact surface. At the time of inspection the dirty napkins were discarded and the utensils were washed and the table was cleaned with a sanitized wiping cloth. The violation was corrected.
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Not separated from each other
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- The raw eggs case was stored on the second shelf over the milk and orange juice containers. Though they were not ready to eat food, Store the eggs in the bottom rack. The violation was corrected at the time of inspection by storing the egg cases in the bottom shelf. Violation was 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
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03/08/2010 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- 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:
- Found lasagna and soups, open packages of cooked meat were not date marked. All ready to eat, potentially hazardous food that is stored for more than 24 hours shall be date marked, At the time of inspection the above mentioned items were date marked and the violation was 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Found soiled wet wiping cloths stored on the counters. Store them in a sanitizer bucket immediately after use. The violation was corrected at the time of inspection by storing them in a sanitizer bucket.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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09/25/2009 | Routine Inspection |
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