- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed paper towels dispenser not working at the handsink near the entrance to the men's room. The paper towel dispenser was repaired in my presence. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the milk cooler. A conspicuous thermometer was provided in my presence. Violation corrected.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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06/17/2015 | Routine |
- Critical: Preventing Contamination from
- Items:
- Food item(s) handled
- Problems:
- With soiled/contaminated hands/arms
- Corrections:
- Hands/arms shall be washed with soap and hot water at handsink.
- Comment:
- Observed food handler with disposable glove on touching money and then handling food without washing hands or changing the disposable glove. Contamination of food must be avoided. Wash hands and change gloves before handling food after handling money. The food handler was instructed on the proper use of gloves in my presence. Violation 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
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06/16/2014 | Routine |
| No violation noted during this evaluation. | 06/17/2013 | Routine |
| No violation noted during this evaluation. | 06/25/2012 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Comment:
- EMPLOYEES EDUCATED ON THE BIG 5 FOODBORNE ILLNESSES
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
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07/13/2011 | Follow-up |
- Critical: Methods-Hot Water and Chemical
- Comment:
- OPERATOR DOES NOT HAVE THE EQUIPMENT AND THE EMPLOYEES DID NOT HAVE THE KNOWLEDGE REQUIRED TO PROPERLY WASH, RINSE , AND SANITIZE EQUIPMENT SUCH AS A LADLE USED TO DISPENSE CHEESE DISCONTINUE MENU ITEM NACHOS WITH CHEESE. NO 3 COMPARTMENT SINK AS REQUIRED.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- , SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESSES. SYMPTOMS AND THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS....EMPLOYEE WAS NOT AWARE OF THE REQUIRED 24 HOURS OF WELLNEE , WHEN ILL WITH SYMPTOMS OF DIARRHEA/ VOMITING........PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
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06/21/2011 | Routine Inspection |
| No violation noted during this evaluation. | 06/16/2010 | Routine Inspection |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s) restricted use
- Problems:
- Creates public health hazard or nuisance
- Corrections:
- Discontinue use and relocate.
- Comment:
- Observed unapproved household pesticide in facility. Only use pesticides that are approved for use in a food service establishment. Corrected at time of inspection by removing pesticide from facility.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
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06/10/2009 | Routine Inspection |
| No violation noted during this evaluation. | 06/06/2008 | Routine Inspection |
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PROVIDE HAND SIGNS IN BOTH BATHROOMS USED BY SNACK BAR EMPLOYEES
- 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.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE AND USE CHLORINE TEST STRIPS 50 - 100PPM CHLRINE MUST BE PRESENT
- 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)
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06/07/2007 | |
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