- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- COOK LINE HAND WASH BASIN OBSERVED SOILED WITH ACCUMULATED DEBRIS. CLEAN NOW AND KEEP CLEAN.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- INTERIOR OF MICROWAVE OVEN ON COOK LINE SOILED WITH DRIED FOOD DEBRIS. CLEAN NOW AND AT LEAST EVERY 24 HOURS.
- 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.
|
02/16/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CHEDDAR CHEESE WAS 40 F, CUT TOMATOES 34 F , AND SALSA 38 F AT WAIT STATION PREP COOLER. INSIDE GLASS DOOR COOLER, MILK WAS 40 F AND CREAM PIES 37 F. 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: Time as a Public Health Contro
- Comment:
- TIME MARKINGS INDICATING WHEN TO DISCARD FOOD IS PROVIDED AT SALAD BAR. A TEMPERATURE LOG AND WRITTEN PROCEDURE IS PROVIDED TO THE REGULATORY AUTHORITY INDICATING 5 HOUR HOLDING TIME FOR POTENTIALLY HAZARDOUS FOODS. SEE ATTACHMENT. CORRECTED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Effectiveness
- Comment:
- COOK WAS OBSERVED WEARING A BASEBALL HAT INSIDE THE KITCHEN. 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
|
08/20/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- Cookline
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- The cook line microwave has food debris build up, especially hanging over the food. Keep clean. Corrected by cleaning.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Wait station Cooler/s
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Wait station prep cooler: Cheddar cheese cut tomatoes, cut lettuce in top area 45-50f. Salsa, slaw, cut cabbage, cut melon at 44-46f. Glass door cooler: milk, half &half, cheese cake, cream pies at 46-47f. Hold at or below 41f. Dispose of the 50f melon. Correct immediately. Do not use noted coolers past end of day today unless repaired.,
- 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:
- Commercially processed ready to eat potentially hazardous food(s), Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- Lunch meats, noodles without date marking. Corrected by date marking.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s), Time controlled food(s) potentially hazardous food(s) before cooking
- Locations:
- Dining area buffet table
- Problems:
- Without time control mark, Without time control mark
- Corrections:
- Provide clear easy to read time marks., Provide clear easy to read time marks.
- Comment:
- Self serve buffet food temps were as follows without time markings: Cut melon 55f, cut lettuce 47f, macaroni salads 44-45f. Hold at or below 41f or provide time markings with 4-6 hour or less disposal as stated above in food code and written procedures for using time control - see hand out. The store G.M. stated that 4 hour time is used. This is repeat violation
- General violation description:
- 3-501.19 - complete risk control plan and fax to number on form within 2 days. Dispose of the melon.,
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean the floor under cook line equipment and in the walk in freezer.
- 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:
- food prep area
- 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
|
08/11/2014 | Routine |
- Critical: Backflow Prevention Device, Wh
- Comment:
- AN ATMOSPHERIC BREAKER IS PROVIDED FOR THE MOP 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: Time as a Public Health Contro
- Comment:
- A TIME MARKING OF 3 HOURS IS PROVIDED ON THE HOT HELD SAUSAGES USING TIME AS A PUBLIC HEALTH CONTROL. CORRECTED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- System Maintained in Good Repa
- Comment:
- HOT WATER IS PROVIDED IN THE WOMEN'S RESTROOM. HOT WATER TEMPERATURE REACHED 100 F DURING FOLLOW UP. CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/22/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO BACK FLOW PROTECTION ON MOP SINK. A BACK FLOW PROTECTION MUST BE PROVIDED AT EACH PART PLUMBING SYSTEM TO PREVENT CONTAMINATION. PROVIDE AN ATMOSPHERIC VACUUM BREAKER. FOLLOW UP WITHIN 10 DAYS.,
- 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: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED DENTED CAN OF PINEAPPLES IN KITCHEN AREA. FOOD PACKAGING MUST HAVE GOOD INTEGRITY TO GUARANTEE THAT FOOD IS SAFE FOR CONSUMPTION. DENTED CAN WAS DISCARDED AT INSPECTION. CORRECTED.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- OBSERVED SAUSAGES ON COOK LINE BEING HELD WITHOUT PROPER TIME MARKINGS. IF TIME IS BEING USED AS A CONTROL FOR POTENTIALLY HAZARDOUS FOODS(PHF) THERE MUST BE TIME MARKINGS TO INDICATE WHEN FOOD MUST BE CONSUMED OR COMPLETELY DISCARDED. TIME MARK SAUSAGES ON COOK LINE. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED NO HOT WATER IN WOMEN'S RESTROOM. PLUMBING SHALL BE MAINTAINED IN GOOD REPAIR. PROVIDE HOT WATER IN WOMEN'S RESTROOM. WOMEN FOOD EMPLOYEES MUST WASH HANDS TWICE AFTER USING BATHROOM. WILL VERIFY CORRECTION AT NEXT INSPECTION.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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03/21/2014 | Routine |
- Critical: Controlling Pests
- Comment:
- NO GNATS OBSERVED
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
09/10/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- across from Steamer(s), across from Steamer(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Locations:
- walk in freezer(s), walk in freezer(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- PROVIDE HANDLE FOR WALK IN FREEZER DOOR.
- 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.
|
09/04/2013 | Routine |
| No violation noted during this evaluation. | 10/09/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- REACH IN COOLER HAD HAM AT 28F, CHEESE WAS 34F. CORRECTED (FAN WAS REPAIRED).
- 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)
- Good Repair and Proper Adjustm
- Comment:
- G, GASKETS ARE NEW ON RIC, (FREEZER AND RT REACH IN ON GRILL TOO). 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.
|
04/17/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- , IN REACH IN COOLER ON COOKLINE, TUNA SALAD WAS 54F, HAM WAS 48F, SLICED HAM WAS 46F. DISCARD ALL POTENTIALLY HAZARDOUS FOODS IN UNIT IMMEDIATELY, REPAIR/ADJUST IMMEDIATELY. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE.,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR GASKETS ON ABOVE MENTIONED COOLER, GASKETS ARE BROKEN TODAY, RECHECK IN 6 MONTHS. GASKETS WILL HELP COOLER STAY COLDER., ,
- 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.
|
04/05/2012 | Routine Inspection |
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THERE IS A VERY STRONG ODOR OF SEWER GAS IN THE MENS RESTROOM TODAY, CORRECT PROBLEM BY NEXT INSPECTION., THE DIPPER WELL IS NOT RUNNING AT A SUFFICIENT VELOCITY, THERE IS NOT WASTER PRESSURE, REPAIR BY NEXT INSPECTION, UTENSILS WERE TAKEN OUT AT TIME OF INSPECTION AND REWASHED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/07/2011 | Routine Inspection |
| No violation noted during this evaluation. | 05/16/2011 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Comment:
- ICE MAKER CLEAN NOW, RCP APPROVED
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Comment:
- CHEESES, SLICED TOMATOES NOW ARE TIME CHARTED, RCP APPROVED
- 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)
|
12/06/2010 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- Ice machine(s) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL LEFT RISK CONTROL PLAN (RCP) PLEASE FILL OUT AND SUBMIT AT FOLLOW-UP,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Self-service area POTENTIALLY HAZARDOUS FOOD(S) PHF'S
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TOMATOES, PEPPER JACK CHEESE, SHREDDED CHEDDAR CHEESE ABOVE 41 F PLEASE IMMERSE MORE DEEPLY THEIR CONTAINR(S) IN THE ICE BATHS, DISCARD AFTER THREE HOURS (SAME TIME THAT BURGER BAR IS OPEN), OR MAINTAIN AT 41 F OR LOWER BY SWITCHING LOCATIONS TO OTHER SIDE OF SELF SERVE BAR WHERE MECHANICAL REFRIGERATION IS AVAILABLE LEFT RCP PLEASE FILL OUT FOR FOLLOW-UP,
- 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- walk-in cooler(s) Fan guard(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- PLEASE CLEAN DUSTY FAN GUARDS AND SURROUNDING CONDENSER
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/22/2010 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Dry storage area floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- DEBRIS ON FLOOR IN DRY STORAGE AREA, SPECIFICALLY BEHIND POP SYRUP STORAGE RACK. SWEEP AREA REGULARLY.
- 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.
|
05/18/2010 | Routine Inspection |
| No violation noted during this evaluation. | 11/12/2009 | Routine Inspection |
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