| No violation noted during this evaluation. | 02/25/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dried food debris on the can opener blade and holder. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- 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: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap for the food prep handsink near the walk-in cooler. Soap must be provided at all handsinks. Provide soap in dispenser.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed the following foods in the temperature danger zone of 41-135 degrees F: tuna and pancake batter are at 44 degrees F in the food prep cooler and the air temperature is 50 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler. Fill out a risk control plan and return a copy to the inspector during the revisit.
- 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: Temperature Measuring Devices,
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed inaccurate metal stem food thermometer. Food thermometers must be accurate. Repair or replace this 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)
- Critical: Temperature Measuring Devices,
- Items:
- Air/water thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Replace.
- Comment:
- Observed broken air thermometer in the food prep cooler. Air thermometers must be accurate. Replace with a new thermometer.
- General violation description:
- 4-203.12 - (A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5°C in the intended range of use.(Pf) (B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±3°F in the intended range of use. (Pf)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed egg carton placed inside the exhaust hood above the dishmachine. Ventilation hoods must be kept clean. Remove carton from the exhaust hood.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled drain bowl under the food prep sink and the toilet and urinal in the men's room. Facilities must be kept clean. Clean to sight and touch as needed.
- 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.
- Microwave Ovens
- Items:
- Microwave oven(s)
- Problems:
- Do not meet safety standards
- Corrections:
- Replace.
- Comment:
- Observed bare metal on inside walls of the microwave oven. Microwave ovens must be in good condition. Repair or replace the microwave oven.
- General violation description:
- 4-501.13 - Microwave ovens shall meet the safety standards specified in 21 CFR 1030.10 Microwave ovens.
|
02/10/2015 | Routine |
- Critical: Backflow Prevention Device, Wh
- Comment:
- A SHORTER HOSE FOR THE RETRACTOR SPRAY NOZZLE AND/OR A BETTER RETRACTOR SPRING IS IN PLACE. NOZZLE NOW HANGS ABOVE FIXTURE FLOOD RIM FOR ADEQUATE AIR GAP. ITEM 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
- Comment:
- COOKLINE COUNTER TOP BINS HAD SLICED TOMATOES AT 42 F AND SLICED HAM AT 41 F. REACH-IN COOLER UNDER TOASTERS HAD GYRO MEAT AT 40 F. ITEM 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: Preventing Contamination from
- Comment:
- NO FOOD HANDLING OBSERVED AT TIME OF FOLLOW-UP. DISPOSABLE GLOVES ARE AT THE COOKLINE. INFORMED THE COOK TO NOT HANDLE READY TO EAT FOOD WITH BARE HANDS. ITEM CONSIDERED CORRECTED.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Sanitizing Solutions, Testing
- Comment:
- CHLORINE SANITIZER TEST PAPER IS ON SITE. ITEM CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Toilet Tissue, Availability
- Comment:
- TOILET PAPER NOW EXISTS IN THE MEN'S REST ROOM. ITEM CORRECTED.
- General violation description:
- 6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
|
09/04/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Comment:
- RETRACTOR SPRING FOR SPRAYER HOSE ABOVE GARBAGE DISPOSAL NEEDS TO BE REPLACED SO THAT THE HAND-HELD NOZZLE HANGS AT LEAST 3 INCHES ABOVE THE RIM OF THE DISH-LINE TABLE.,
- 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
- Locations:
- at the cookline
- Comment:
- COOKLINE COUNTER-TOP COLD HOLDING BINS HAD SLICED HAM AT 51 F AND SLICED TOMATOES AT 49 F. REACH-IN COOLER AT COOKLINE (UNDER THE TOASTERS, NEAR THE HOT HOLDING UNIT) HAD EGGS AT 46 F AND TUNA FISH AT 51 F. SERVICE THE TWO UNITS IMMEDIATELY SO THAT ALL FOOD CONTENTS ARE KEPT AT 41 F OR COLDER. UNTIL THEN, PULL ONLY SMALL PORTIONS FROM THE WALK IN COOLER AND KEEP THEM IN AT THE COOKLINE ONLY AS NEEDED. ICE CAN ALSO BE USED TO KEEP ITEMS IN THE COLD HOLDING BINS COLD ENOUGH UNTIL REPAIRS ARE MADE. DISCARD THE POTENTIALLY HAZARDOUS FOODS IN THESE TWO COOLERS BY THE END OF THE DAY. A RE-VISIT WILL BE MADE 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)
- Critical: Preventing Contamination from
- Comment:
- COOK OBSERVED HANDLING ONIONS AND HAMBURGER BUNS FOR SERVICE WITH BARE HANDS. WEAR GLOVES OR USE UTENSILS TO HANDLE ANY FOOD ITEMS THAT WILL NOT BE COOKED FOR SERVICE TO CUSTOMERS. CORRECT THIS IMMEDIATELY.,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Sanitizing Solutions, Testing
- Comment:
- COOK WAS UNABLE TO LOCATE CHLORINE SANITIZER TEST STRIPS. ACQUIRE TEST STRIPS.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Toilet Tissue, Availability
- Locations:
- in the men's restroom
- Comment:
- THERE IS NO TOILET PAPER IN THE MEN'S RESTROOM. PROVIDE TOILET PAPER.,
- General violation description:
- 6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
- Critical: Using a Handwashing Sink
- Comment:
- HAND WASH SINK BASIN NEAR WALK-IN COOLER DOORWAY HAD A LARGE EMPTY TIN CAN IN IT. HAND WASH SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. CAN REMOVED AT MY INSTRUCTION. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Cleaning Ventilation Systems,
- Comment:
- VENTILATION HOOD ABOVE DISH WASH MACHINE HAD EMPTY EGG CARTON IN VENT PORT. REMOVE CARTON AND INSTALL A PROPER FITTING IF NEEDED.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Food Storage
- Comment:
- IN THE WALK-IN COOLER, MANY FOOD ITEMS WERE UNCOVERED. COVER ALL FOOD ITEMS OR STORE THEM IN FOOD-GRADE CONTAINERS WITH LIDS TO PROTECT THE FOOD FROM CONTAMINATION.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Maintaining Premises, Unnecess
- Comment:
- A HANGING PLANT WAS LOCATED NEAR THE HAND WASH SINK IN THE BACK KITCHEN AREA. PLANT REMOVED FROM THE SINK AREA AT MY INSTRUCTION. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
|
08/19/2014 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANDWASH SINK BY WALK-IN COOLER AND PREP AREA DID NOT HAVE ANY SOAP. PROVIDE SOAP AT HANDWASH SINK AT ALL TIMES., CORRECTED BY PROVIDING SOAP AT HANDWASH SINK.
- 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: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- OBSERVED CHICKEN DUMPLING SOUP IN HOT HOLD UNIT AT 118F-124F. EMPLOYEE STATED THEY ARE HEATING IT UP IN THE MICROWAVE BEFORE SERVICE DUE TO IT NOT BEING HOT ENOUGH (STEAMING). SOUPS SHALL BE REHEATED ON STOVE UP TO 165F AND THEN PUT IN HOT HOLD UNIT TO BE HELD 135F AND ABOVE. DISCONTINUE USING HOT HOLD UNIT TO REHEAT SOUP. THE OTHER SOUP IN HOT HOLD UNIT WAS AT 148F., CORRECTED DURING INSPECTION BY REHEATING ON STOVE TO 165F FOR 15 SECONDS, THEN STORING IN HOT HOLD UNIT.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
|
02/19/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Comment:
- CORRECTED BY STORING RAW MEATS/EGGS BELOW AND AWAY FROM READY TO EAT FOODS AND SEPARATED FROM EACH OTHER. UNCLEAN PRODUCE BOXES STORED BELOW PREPARED FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. WAITSTATION COOLER HAD SOUR CREAM 40F. COOKLLINE COOLER HAD ALL ITEMS 41F AND BELOW.
- 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)
|
09/17/2013 | Follow-up |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- WALK-IN COOLER HAD RAW CHICKEN OVER RAW BACON, RAW CHICKEN OVER ONIONS, RAW CORNED BEEF NEXT TO COOKED HAM, RAW EGGS ABOVE ONIONS & CUCUMBERS & MILK & SPINACH PIE. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM ALL READY TO EAT FOODS. (STORE RAW CHICKEN ON THE BOTTOM SHELF AWAY FROM ANY FOODS. STORE RAW BACON, RAW CORNED BEEF AND RAW EGGS ABOVE RAW CHICKEN. ALSO, WALK-IN COOLER HAS PRODUCE IN UNCLEAN BOXES STORED ABOVE PREPPED AND CLEANED FOOD. STORE UNCLEAN PRODUCE BELOW AND AWAY FROM ANY PREPARED FOODS, BUT ABOVE RAW MEATS. ,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- KITCHEN PREP COOLER TOP HAD SLICED & DICED TOMATOES AT 48F-51F, HARD BOILED EGGS 50F, SLICED & DICED HAM 49F/50F, FETA CHEESE 52F. REACH-IN OF SAME UNIT HAD COOKED TURKEY 51F, RAW BURGERS 51F, RAW CHICKEN 50F, COOKED SAUSAGE LINKS 52F. WAITSTATION SALAD PREP COOLER HAD DRESSINGS, SOUR CREAM, SALAD MIX AT 44F/45F. HOLD POTENTIALLY HAZARDOUS FOODS AT OR BELOW 41F.,
- 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)
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- 1-COMPARTMENT FOOD PREP SINK HAS HOT WATER TURNED OFF DUE TO A LEAK AT FAUCET. 3-COMPARTMENT SINK HAS LEAK AT HOT WATER HANDLE. REPAIR PLUMBING.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/21/2013 | Routine |
- Critical: Raw Animal Foods
- Comment:
- CORRECTED BY EMAILING A COPY OF MENU WITH A STICKER ADDED AT KIDS MENU STATING *ALL KIDDIE BURGERS MUST BE SERVED WELL DONE.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
|
02/13/2013 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly
- Comment:
- OBSERVED SOUP ON STOVE AT 109F-112F COOLING. NO METHODS WERE BEING USED TO COOL PROPERLY. ONCE FOOD REACHES 135F, COOL TO 70F IN 2 HOURS AND TO 41F IN ANOTHER 4 HOURS. , CORRECTED BY PUTTING SOUP IN AN ICE BATH TO COOL PROPERLY.
- 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
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL AT COOKLINE HANDWASH SINK. PROVIDE PAPER TOWEL., CORRECTED BY PROVIDING PAPER TOWEL.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP AT COOKLINE HANDWASH SINK. PROVIDE SOAP., CORRECTED BY PROVIDING SOAP AT SINK.
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED COOK HANDLING READY TO EAT FOODS WITH BARE HANDS (LETTUCE, BREAD, CHEESE, ETC). USE GLOVES OR SUITABLE UTENSILS TO HANDLE READY TO EAT FOODS., CORRECTED BY PROVIDING AND WEARING GLOVES TO HANDLE READY TO EAT FOODS.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Comment:
- FACILITY HAS A CHILDREN'S MENU THAT HAS HAMBURGER AND CHEESEBURGER WITH ASTERIK NEXT TO IT TO DENOTE THEY CAN BE COOKED TO ORDER. REMOVE ASTERIK NEXT TO THESE ITEMS. CORRECT WITHIN 2 WEEKS - MAY FAX OR EMAIL A COPY TO SHOW THE ASTERIKS HAVE BEEN REMOVED.,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s) items that don't pertain to business
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- FACILITY HAS ITEMS THAT DO NOT PERTAIN TO RESTAURANT - ON SHELVES ABOVE COOKLINE PREP AREA AND BACK SHELVES (SHOES AND FAN). REMOVE ITEMS OR RELOCATE.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PREP SINK HAS LOOSE FAUCET, HANDWASH SINK BY PREP SINK HAS LEAK AT DRAIN PIPE, 3-COMPARTMENT SINK HAS LEAK AT HANDLES. REPAIR ALL ITEMS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/06/2013 | Routine |
| No violation noted during this evaluation. | 08/16/2012 | Routine |
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- Dry storage area Ice Cream Machine
- Problems:
- Stored over/with Single-service/use items
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- Observed chemical cleaners stored over case of packaged beverage cups AND insecticide stored over the ice machine. CORRECTION MADE: Observed chemicals storage relocated to the lowest shelf down below beverage cup storage AND observed the insecticide removed and safely storage in the furnace room away from all food storage and chemical storage.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- dumpster(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed gross grease accumulation on cover to the grease dumpster
- General violation description:
- 4-602.13 - keep clean with increase frequency to preclude attracting insects, birds and animals. CORRECTION MADE: Observed case of potatoes stored at least 6" off the floor.;NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- i.) Observed the employees present not fully knowledgeable of the minimum internal temperatures requirements
- General violation description:
- 2-103.11 - held for at least 15 seconds, to DESTROY ORGANISMS of Public Health concern are: 145*F for WHOLE MUSCLE MEAT
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- Dry storage area floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed case of potatoes stored on the floor
- General violation description:
- 3-305.11 - raise off the floor by at least 6 inches. CORRECTION MADE: Observed case of potatoes stored at least 6" off the floor.;(A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
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02/23/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- Wait station Beverage machine pop caps and spigots
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed mold residue on the pop nozzles
- General violation description:
- 4-601.11 - clean to sight and touch. CORRECTION MADE: Observed the nozzles and associated beverage contact surfaces are mold free, clean to sight and touch. Note: 100 ppm chlorine sanitizer solution
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Observed a food employee performing 10 second hand washing
- General violation description:
- 2-301.12 - lathering wet hands for 3-5 seconds followed by hand rinsing. Correction Made: Following instruction, observed the cited food employee practice 20 second hygienic hand washing
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
- General violation description:
- 2-201.11 - MATERIALS PROVIDED. CORRECTION MADE, FOLLOWING INSTRUCTION, THE EMPLOYEES PRESENT ARE FULLY AWARE OF THE NAMES OF THE BIG 5: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), NORO VIRUS, SHIGELLA THE SIGNS AND ILLNESS SYMPTOMS: THAT EXCLUDES THEM FROM THE RETAIL FOOD ESTABLISHMENT VOMITING, DIARRHEA, JAUNDICE, THAT RESTRICTS THEM FROM THE RETAIL FOOD PREPARATION AREA SORE THROAT WITH FEVER, INFECTED WOUND & OR PUSTULAR BOIL. THE PROCEDURES TO REMOVE THE RESTRICTIONS: TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME, SYMPTOM FREE FOR AT LEAST 24 HOURS.
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Did not wash hands Between raw and ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed through food employee interview and demonstration
- General violation description:
- 2-301.14 - soiled gloves exchanged for new after placing raw hamburger patty on the grill, before handling ready to eat toppings. No hand washing mentioned nor observed. Perform hygienic hand washing after handling raw meat before putting on new gloves to handle ready to eat foods. Correction Made: Observed through oral interview and in practice
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- OBSERVED EMPLOYEE(S) NOT FULLY TRAINED DEMONSTRATED IN THEIR: - BRIEF TIME PERFORMING HAND WASHING, - NOT PERFORMING HAND WASHING BEFORE HANDLING READY TO EAT FOODS AFTER HANDLING RAW HAMBURGER. - NOT KNOWING HOW TO CALIBRATE THE AVAILABLE STAB TYPE FOOD THERMOMETER. - NOT KNOWING THE MINIMUM INTERNAL TEMPERATURES AND TIME REQUIREMENTS FOR COOKING RAW
- General violation description:
- 2-103.11 - WHOLE MUSCLE MEAT, GROUND MUSCLE MEAT AND POULTRY. PROVIDE EMPLOYEES TRAINING FOR ABOVE CONCERNS. CORRECTION MADE: FOLLOWING INSTRUCTION OBSERVED THE EMPLOYEE(S) DEMONSTRATE AND KNOW: - HOW AND WHEN TO PERFORM GOOD HYGIENIC HAND WASHING. - HOW TO CALIBRATE AND USE A STAB TYPE FOOD THERMOMETER. - TO DESTROY ORGANISMS of Public Health concern with a product internal temperature for 15 seconds at: 145*F for WHOLE MUSCLE MEAT
|
07/15/2011 | Routine Inspection |
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED 9 SEVERELY DENTED CANS OF MUSHROOMS AND 2 DENTED CANS OF SAUERKRAUT ON THE DRY STORAGE SHELVES. DUE TO POSSIBLE CONTAMINATION OF THE CONTENTS, DENTED CANS MUST BE DISCARDED OR SEPARATED FROM OTHER CANS TO BE RETURNED TO THE DISTRIBUTOR. DISCARD DENTED CANS OR SEPARATE TO RETURN TO THE DISTRIBUTOR. CORRECTED DURING INSPECTION BY SEPARATING ALL DENTED CANS FROM OTHER CANS AND MARKING WITH PERMANENT MARKER TO BE RETURNED TO THE DISTRIBUTOR.
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED SEVERAL WET WIPING CLOTHS STORED ON COUNTERS AND ONE HANGING FROM WAIST OF THE FOOD EMPLOYEE. WET WIPING CLOTHS MUST BE STORED SUBMERGED IN SANITIZER SOLUTION TO PREVENT GROWTH OF BACTERIA ON THE CLOTHS. STORE WIPING CLOTHS IN THE SANITIZER BUCKETS.
- 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
|
01/04/2011 | Routine Inspection |
| No violation noted during this evaluation. | 08/02/2010 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED. ONE BOOTH IN THE DINING ROOM HAS BEEN DESIGNATED FOR EMPLOYEE USE. NO EMPLOYEES OBSERVED EATING IN THE KITCHEN OR SERVER AREA. NO EMPLOYEE BEVERAGES IN UNCOVERED CUPS OBSERVED.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED. OBSERVED THE FOLLOWING FOODS AT UNSAFE TEMPERATURES IN THE TOP LOADING PORTION OF THE PREP COOLER: -SAUSAGE LINKS AT 59F -SLICED TOMATOES AT 50F -HAM AT 44F AMBIENT AIR TEMPERATURE OF THE TOP SECTION OBSERVED AT 57F. THE PERSON IN CHARGE STATES THAT THE AIR IS WARM BECAUSE THE TOP OF THE COOLER WAS LEFT OPEN DURING LUNCH. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD NOTED FOODS THAT HAVE ARE AT UNSAFE TEMPERATURES. DO NOT STORE POTENTIALLY HAZARDOUS ITEMS IN THE TOP OF THE COOLER UNTIL IT IS CAPABLE OF HOLDING FOOD AT 41F OR BELOW. SERVICE COOLER IF NECESSARY. COMPLIANCE WILL BE CONFIRMED AT A 2ND FOLLOW-UP INSPECTION WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THIS CRITICAL VIOLATION., CORRECTED BY ADJUSTING THE THERMOSTAT IN THE COOLER. AIR TEMPERATURE OBSERVED AT 40F. MOST PHF HAVE BEEN MOVED TO THE LOWER PORTION OF THE COOLER. PHF IN THE TOP PORTION OF THE COOLER OBSERVED IN METAL PANS AND AT OR BELOW 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Separation, Packaging, & Segre
- Comment:
- NOT CORRECTED. OBSERVED SEVERAL CASES OF RAW SHELL EGGS STORED ABOVE UNCOVERED COOKED FOOD AND SOUPS IN THE WALK IN COOLER. OBSERVED RAW BACON AND RAW FISH STORED NEXT TO UNCOVERED COOKED FOODS. RAW MEATS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS. REARRANGE COOLER TO PREVENT CROSS-CONTAMINATION BY MOVING RAW EGGS, RAW BACON, AND RAW FISH BELOW AND AWAY FROM COOKED ITEMS. COMPLIANCE WILL BE CONFIRMED AT A 2ND FOLLOW-UP INSPECTION WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THIS CRITICAL VIOLATION., CORRECTED BY MOVING THE RAW SHELL EGGS TO THE BOTTOM RIGHT SHELF AND ALL RAW MEATS TO THE BOTTOM LEFT SHELF BELOW AND AWAY FROM READY-TO-EAT FOODS. NO CROSS-CONTAMINATION OBSERVED.
- 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
|
07/23/2010 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- 1. OBSERVED EMPLOYEE EATING WHILE STANDING AT THE PREP COOLER IN THE SERVER AREA 2. OBSERVED GRAPES FOR EMPLOYEE CONSUMPTION WHILE WORKING STORED ON THE COOK LINE 3. OBSERVED 3 EMPLOYEE BEVERAGES IN SCREW-TOP BOTTLES IN PREP COOLERS AND 2 UNCOVERED EMPLOYEE BEVERAGES IN PREP AREAS. EMPLOYEES SHALL EAT IN A DESIGNATED AREA WHERE FOOD, FOOD ITEMS, AND FOOD-CONTACT SURFACES CANNOT BE CONTAMINATED. EMPLOYEES SHALL DRINK FROM COVERED CONTAINERS THAT DO NOT REQUIRE HAND MANIPULATION OF THE MOUTH PARTS WHEN WORKING. DESIGNATE AN AREA FOR EMPLOYEE EATING THAT IS AWAY FROM FOOD AND FOOD ITEMS. ENSURE THAT EMPLOYEES DO NOT EAT WHILE WORKING WITH FOOD OR IN WORK AREAS. PROVIDE CUPS WITH LIDS AND STRAWS FOR EMPLOYEE BEVERAGES. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE COOK LINE PREP COOLER OBSERVED THE FOLLOWING FOODS HELD ABOVE 41F IN THE TOP LOADING PORTION OF THE COOLER: -HARD COOKED EGGS AT 50F -COOKED TURKEY AT 53F -DELI HAM AT 49F -SAUSAGE LINKS AT 50F -SLICED TOMATOES AT 48F COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD ANY FOODS THAT HAVE BEEN AT 41F FOR MORE THAN 4 HOURS OR ANY UNKNOWN AMOUNT OF TIME. ALL FOODS IN THE BOTTOM PORTION OF THE COOLER OBSERVED AT 41F OR BELOW. COOLER IS SINGLE UNIT. KEEP COOLER LIDS CLOSED WHEN NOT IN USE. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THE TOP PORTION IF THEY ARE NOT HOLDING AT 41F OR BELOW. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 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)
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- IN THE WALK-IN COOLER OBSERVED THE FOLLOWING INSTANCES OF CROSS-CONTAMINATION: -RAW CHICKEN STORED NEXT TO TOMATOES ON THE BOTTOM RIGHT SHELF -RAW CHICKEN STORED NEXT TO LETTUCE ON THE BOTTOM LEFT SHELF -RAW SHELL EGGS STORED ON THE TOP LEFT SHELF ABOVE COOKED SOUPS, FOODS, AND PRODUCE RAW MEATS AND EGGS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS. REARRANGE COOLER TO PREVENT CROSS-CONTAMINATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS., ,
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE AREA BETWEEN THE FRYER AND THE GRILL TOP WHERE FOOD DEBRIS IS ACCUMULATED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container Bulk storage container
- Corrections:
- Utilize long, shallow pans.
- Comment:
- OBSERVED 20QT PLASTIC CONTAINER OF THICK LEMON RICE SOUP COOLING AT ROOM TEMPERATURE. THE COOK STATES THAT THE SOUP WAS COOKED APPROXIMATELY AN HOUR PRIOR. SOUP OBSERVED AT 145F. THE COOK STATES THAT PLANNED TO LEAVE THE SOUP OUT AT ROOM TEMPERATURE FOR A FEW MORE HOURS BEFORE PLACING INTO THE COOLER. NO TEMPERATURES ARE TAKEN IN THE COOLING PROCESS. WHEN COOLING LARGE PORTIONS OF DENSE FOOD, EFFECTIVE COOLING METHODS MUST BE USED TO ENSURE THAT THE FOOD COOLS WITHIN THE REQUIRED TIME LIMITS. DISCUSSED PROPER COOLING WITH COOK AT TIME OF INSPECTION AND THE SOUP WAS PLACED IN AN ICE BATH IN THE PREP SINK. COOL ALL FOODS PROPERLY TO PREVENT FOOD BORNE ILLNESS.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE A LIGHT SHIELD OR SHATTER RESISTANT LIGHT BULBS IN THE LIGHT FIXTURE OVER THE DRY STORAGE SHELVES.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
07/13/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- DRIED FOOD DEBRIS OBSERVED ON THE CAN OPENER BLADE AND ON THE DELI SLICER. FOOD CONTACT SURFACES MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CORRECTED DURING INSPECTION BY CLEANING AND SANITIZING THE NOTED ITEMS.
- 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: 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:
- ALL FOODS IN THE WALK-IN COOLER OBSERVED LABELED WITH DAY DOTS. DOTS DO NOT INCLUDE THE NUMERICAL DATE. LABEL FOODS WITH EITHER THE PREP DATE OR THE DISCARD DATE. CORRECTED DURING INSPECTION BY ADDING THE NUMERICAL PREP DATE TO THE DAY DOTS.
- 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: Safe/Unadult./Honestly Present
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- OBSERVED 6 JARS OF FACILITY-MADE TOMATO SAUCE IN THE WALK-IN COOLER WITH MOLD-LIKE GROWTH AROUND THE RIMS OF THE JARS. FOOD MUST BE WHOLESOME, AND HONESTLY PRESENTLY. DISCARD TOMATO SAUCE. CORRECTED BY REMOVING THE TOMATO SAUCE FROM THE FACILITY.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- MANY WET WIPING CLOTHS STORED ON COUNTERS, 0 PPM OF CHLORINE DETECTED IN THE WIPING CLOTH BUCKETS. STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USES, INCREASE BLEACH TO 50-100PPM OF CHLORINE.
- 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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01/05/2010 | Routine Inspection |
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