- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED SOUP AT 129*F IN FRONT SERVICE LINE HOT HOLDING STATION. EXCEPT DURING PREPARATION, COOKING,COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS SHALL BE MAINTAINED AT 135 *F OR HIGHER FOR HOT HOLDING. PERSON-IN-CHARGE REHEATED FOOD TO 165*F AND AT END OF INSPECTION FOOD WAS 135*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)
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED BENT GASKET ON THIRD DOOR OF 3 COMPARTMENT FREEZER NEXT TO KITCHEN AREA. EQUIPMENT SHALL BE MAINTAINED IN GOOD REPAIR. REPLACE GASKET. VERIFY CORRECTION AT NEXT INSPECTION.
- 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.
|
06/05/2015 | Routine |
| No violation noted during this evaluation. | 11/24/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- display cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CREAM BASED PIES AND CAKES WERE 52-55F IN DISPLAY COOLER TODAY. ADJUST COOLER/REPAIR IF NECESSARY. DO NOT KEEP ITEMS IN UNIT FOR MORE THAN 4 HOURS UNTIL COOLER CAN MAINTAIN FOODS AT 41F OR BELOW. CORRECT IMMEDIATELY, REVISIT 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- THE GASKETS ON THE ONE DOOR YOGURT COOLER IN THE WAREHOUSE ARE NOT TIGHT FITTING, THEY ARE BROKEN. THIS ALLOWS COLD AIR TO ESCAPE AND MAKES THE COMPRESSOR WORK MORE THAN NECESSARY. REPAIR GASKETS WITHIN 6 MONTHS. THERE ARE A FEW COOLERS IN THE CENTRAL KITCHEN THAT HAVE BROKEN/TORN GASKETS AS WELL, REPAIR BY NEXT ROUTINE.
- 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.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- display cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CREAM BASED PIES AND CAKES WERE 52-55F IN DISPLAY COOLER TODAY. ADJUST COOLER/REPAIR IF NECESSARY. DO NOT KEEP ITEMS IN UNIT FOR MORE THAN 4 HOURS UNTIL COOLER CAN MAINTAIN FOODS AT 41F OR BELOW. CORRECT IMMEDIATELY, REVISIT 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- THE GASKETS ON THE ONE DOOR YOGURT COOLER IN THE WAREHOUSE ARE NOT TIGHT FITTING, THEY ARE BROKEN. THIS ALLOWS COLD AIR TO ESCAPE AND MAKES THE COMPRESSOR WORK MORE THAN NECESSARY. REPAIR GASKETS WITHIN 6 MONTHS. THERE ARE A FEW COOLERS IN THE CENTRAL KITCHEN THAT HAVE BROKEN/TORN GASKETS AS WELL, REPAIR BY NEXT ROUTINE.
- 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.
|
05/27/2014 | Routine |
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- FLOOR TILES HAVE BEEN REMOVED IN THE MOP/UTILITY ROOM WHERE CARTS ARE WASHED. REFINISH FLOOR SO ITS SMOOTH DURABLE AND EASILY CLEANABLE BY NEXT INSPECTION. CEMENT IS ROUGH AND PITTED TODAY. RECHECK IN 6 MONTHS.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- EQUIPMENT MUST BE IN GOOD REPAIR. WALK IN FREEZER HAS ICE BUILD-IP UNDER FAN, THERE APPEARS TO BE A FEW AREAS THAT ARE LEAKING FROM FAN/DRAINLINE. PANS BELOW ARE CAPTURING ICE. REPAIR BY NEXT INSPECTION, RECHECK IN 6 MONTHS.
- 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.
|
11/25/2013 | Routine |
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- THE FLOOR TILES IN THE MOP/UTILITY ROOM ARE CRACKED AND WATER IS POOLING IN THE CREVICES. REPAIR FLOOR/REPLACE TILES BY NEXT INSPECTION.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- THE GASKETS ON THE THREE DOOR FREEZER IN THE WESTERN MOST KITCHEN ARE BROKEN AND ICE IS BUILDING UP ON THE INTERIOR OF THE UNIT. REPAIR GASKETS BY NEXT INSPECTION.
- 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:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE SHELVING UNITS IN THE WALK IN COOLERS HAVE BUILT UP FOOD DEBRIS. INCREASE CLEANING FREQUENCY. RECHECK NEXT INSPECTION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
05/16/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed mold on rear panel inside the ice machine. Food equipment must be kept clean. Clean to sight and touch on a daily basis. Panel was cleaned to sight and touch in my presence. Violation 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- Observed hot and cold water handles reversed on handsink in the bread prep room. Install handles on proper sides of the handsink.
- 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:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled exteriors of bread oven conveyor, fryer behind the panel door, and sugar and flour bin lids, as well as reach-in cooler and freezer doors in the bread prep room. Clean these items to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/02/2012 | Routine |
| No violation noted during this evaluation. | 05/03/2012 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Observed mold on rear wall inside the ice machine behind the front counter. Food contact equipment must be kept clean. Clean to sight and touch as needed. Repeat violation. Fill out a risk control plan and return a copy to the inspector during the revisit.
- 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
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed the following temperature violations in the hot holding unit at the front counter: sausage, chicken and meat pies were at 130, 124, and 90 degrees F. Potentially hazardous foods must be held above 135 degrees F. Raise the temperature of the hot holding unit so these foods are above 135 degrees F. Discard these foods after 2 hours in the temperature danger zone.
- 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)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled exterior on the ice machine. Clean to sight and touch as needed.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled employee restroom handsinks and toilets. Clean to sight and touch on a daily basis.
- 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.
- Food Temperature Measuring Dev
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed inaccurate metal stem thermometer even after calibrating. Replace with an accurate thermometer.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed heavy ice build-up in the walk-in freezer near electrical box. Defrost the freezer to remove the ice.
- 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.
|
04/23/2012 | Routine Inspection |
| No violation noted during this evaluation. | 10/26/2011 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Observed soiled bottom shelf of the True freezer in the dough mixing room. Food contact equipment must be kept clean. Clean to sight and touch as needed.
- 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
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies by the flour bins in rear kitchen. Pests must be eliminated. Contact a licensed pest control operator.
- 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
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- Observed the sanitizing rinse of the 3 compartment sink at less than 10 ppm of quaternary ammonia. Saniting rinse must be 200 ppm of quaternary ammonia. Repair or replace the sanitizer dispenser. The person in charge provided 100 ppm of chlorine in the sanitizing rinse in my presence. Violation 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dirty juice bottle shelf behind the front counter. Clean to sight and touch. The shelf was cleaned to sight and touch in my presence. Violation 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.
- Floor Covering, Mats & Duckboa
- Items:
- Mat(s)/duckboard(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Replace cardboard used as floor mats in dishwashing room with rubber floor mats.
- General violation description:
- 6-201.15 - Mats and duckboards shall be designed to be removable and EASILY CLEANABLE.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide soap for the handwashing sink in the dough mixing room.
- 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a handwashing sign for the handsink in the dough mixing room.
- 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.
- Insect Contr. Dev., Design/Ins
- Items:
- Insect control device(s)
- Problems:
- Located over preparation area
- Corrections:
- Move to eliminate potential contamination.
- Comment:
- Locate insect lights away from food contact areas behind the front counter.
- 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
|
10/17/2011 | Routine Inspection |
| No violation noted during this evaluation. | 05/16/2011 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed chipped and delaminated wood bread boards. Food contact equipment must be smooth and easily cleanable. Replace with new bread boards.
- 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)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed chocolate eclairs in dessert cooler at 48 degrees F. Temperature of cooler is 45 degrees F. Potentially hazardous foods must be held below 41 degrees F. Lower temperature of cooler below 41 degrees F. Discard eclairs after 2 hours in the temperature danger zone of 40 - 135 degrees F.
- 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)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled exteriors of Imperial and pie ovens. Clean these ovens to sight and touch.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a conspicuous thermometer in the Victory reach-in freezer.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed leaking faucets on the 3 compartment sink. Replace the washers in handles to eliminate the leaks.
- 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.
|
05/02/2011 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Locations:
- employee restroom door
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed excessive soil accumulation on the following surfaces: Observed dried food/grease build-up on the following surfaces: - door panels & light switches to the employee restroom and loading dock interior door panels. - door handle interior surfaces to the kitchen upright cooler and walk-in coolers. Thoroughly scrape clean embedded dried food residue and sanitize with increase frequency.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding end cap(s)
- Locations:
- Dry Storage room ceiling lights
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed half dozen fluorescent light tubes missing the protective light cover or plastic end caps
- General violation description:
- 6-202.11 - install missing light cover and or plastic end caps.
- Repairing
- Items:
- Physical facilities
- Locations:
- 3-compartment sink(s) grease trap
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed open Y on drain line leading from the wash sink to the grease trap. A direct drain line to the grease trap is approved
- General violation description:
- 6-501.11 - cover, cap or remove the open Y junction.
|
11/09/2010 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of Equipment
- Locations:
- utility sink hose bib
- Problems:
- Less than twice the diameter of supply line
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- OBSERVED HOSE CONNECTED TO AN UNPROTECTED UTILITY SINK FAUCET. CORRECTION MADE: OBSERVED THE WATER HOSE CONNECTED TO THE CHEMICAL MIXING TOWER WHICH HAS AN APPROVED 1" AIR GAP BACK FLOW DEVICE THAT COMES BEFORE THE OPEN HOSE USED TO FILL THE MOP BUCKET.;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).
- General violation description:
- 5-202.13 -
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen employee(s)
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH INTERVIEW THE FOOD EMPLOYEES NEED TO REVIEW AND REFRESH THEIR KNOWLEDGE OF REPORTABLE ILLNESS SYMPTOMS AND DISEASE DIAGNOSIS REQUIRING THE FOOD EMPLOYEE TO REMAIN HOME. CORRECTION MADE: OBSERVED THE PERSON IN CHARGE (P.I.C.) HAD THE FOOD HANDLERS REVIEW AND BECOME FAMILIAR WITH THE POSTED SIGN "THE FOOD EMPLOYEE REPORTING AGREEMENT." THE FOOD EMPLOYEES PRESENT DEMONSTRATED KNOWLEDGE OF THE REPORTABLE ILLNESS SYMPTOMS: VOMITING, DIARRHEA, SORE THROAT WITH FEVER, INFECTED WOUND OR PUSTULAR BOIL, JAUNDICE. FOLLOWING VOMITING OR DIARRHEA TO REMAIN HOME SYMPTOM FREE FOR AN ADDITIONAL 24 HOURS BEFORE RETURNING TO WORK IN THE LICENSED FOOD ESTABLISHMENT. THE EMPLOYEES PRESENT ACKNOWLEDGE THEIR RESPONSIBILITY to REPORT/NOTIFY/INFORM the P.I.C. when They or Their Room-Mate, or The Caterer of an event either attended is confirmed to be ill with a Contagious Disease with Emphasis towards: i) NORO-VIRUS ii) SALMONELLA TYPHI, iii) SHIGELLA, iv) ESCHERICHIA COLI ("E-COLI"), v) HEPATITIS "A" VIRUS.
- 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.
- Cleaning, Frequency/Restrictio
- Locations:
- employee restroom door
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed excessive soil accumulation on the following surfaces: The employee restroom door
- General violation description:
- 6-501.12 - on both sides and on the light switch and light switch panel. The chicken preparation kitchen upright cooler door handles and lower cover plate with chicken marinade residue splashed on surfaces. Thoroughly clean and sanitize with increase frequency.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- floor mops
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed one wet mop head stored on the floor. Hang up or drape the wet mop to increase air flow and to reduce bacterial growth.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding end cap(s)
- Locations:
- Dry Storage room ceiling lights
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed two dozen unprotected fluorescent light tubes
- General violation description:
- 6-202.11 - install needed light shield protection.
- Ventilation Hood Systems, Adeq
- Items:
- Ventilation hood
- Locations:
- kitchen wall(s)
- Problems:
- Inadequate
- Corrections:
- Provide adequate ventilation.
- Comment:
- First observed significant yellowing of the upper walls and ceiling tiles in the kitchen, darkening towards the main ventilation hood. Resulting from grease laden air not being captured and exhausted through the main ventilation hood. Second air balance of the building is in question. Observed an open ventilation duct to the roof above the two hot water tanks in the utility room. Was this vent added later to partially address an apparent in balance in the air make? Or was this in fact part of the original approved ventilation system? Note: Air flows from the roof into the utility room open duct when the outside delivery door is closed and cease to flow when the outside delivery door is open. Refer to your local building department to assure current ventilation and air make up are approved and are in proper balance.
- General violation description:
- 4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
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04/27/2010 | Routine Inspection |
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