| No violation noted during this evaluation. | 03/30/2015 | Routine |
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- HEAT SANITIZER DISHWASHER IS NOT SANITIZING. TEMPERATURE OF 160F ON PLATE SURFACE NOT REACHED. STRIP DID NOT TURN BLACK. IN A HOT MECHANICAL OPERATION PLATE SURFACE MUST REACH AT LEAST 160F. REPAIR DISH MACHINE. DISCONTINUE USE OF DISH MACHINE. , CORRECTED BY OPERATOR SETTING UP FOR 3 COMPARTMENT SINK METHOD UNTIL REPAIRS HAVE BEEN MADE.
- 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
|
09/09/2014 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- RETRACTOR SPRAYER HOSE NEAR DISHWASH MACHINE NOW ALLOWS SPRAYER NOZZLE TO HANG NO LOWER THAN SEVERAL INCHES ABOVE THE RIM OF THE COUNTER WHEN NOZZLE IS NOT IN USE. RETRACTOR SPRING IS IN PLACE. APPARENTLY, A SHORTER HOSE WAS USED TO CORRECT THIS VIOLATION. ITEM NOW RESOLVED.
- General violation description:
- 5-202.13 - 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).
|
03/19/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Locations:
- Beside the Dish machine
- Comment:
- THE RETRACTOR SPRAYER HOSE NEAR THE DISHWASH MACHINE ALLOWS THE SPRAYER NOZZLE TO HANG BELOW THE FLOOD RIM OF THE FIXTURE. AN AIR GAP OF AT LEAST ONE INCH MUST EXIST BETWEEN THE WATER SUPPLY INLET AND THE FLOOD LEVEL RIM OF THE PLUMBING FIXTURE. SHORTEN THE SPRAY HOSE OR CHANGE THE RETRACTOR SPRING SO THAT THE NOZZLE HANGS AT LEAST 1 1/2 INCHES ABOVE THE RIM OF THE COUNTER WHEN IT IS NOT IN USE. CORRECT BY MARCH 14, 2014.,
- General violation description:
- 5-202.13 - 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).
- Repairing
- Locations:
- in the walk-in freezer
- Comment:
- IN THE WALK-IN FREEZER OFF THE DRY GOOD STORAGE ROOM, THERE IS AN ICE BUILD-UP OF APPARENT CONDENSATION NEAR THE FLOOR. PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. SERVICE EQUIPMENT AS NEEDED TO PREVENT THIS TYPE OF ICE BUILD-UP.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
03/05/2014 | Routine |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- CHEESE PIZZA WAS 128.8F AND PEPPERONI PIZZA 126F INSIDE THE HOT HOLDERS ON THE SERVING LINE. TIME IS BEING USED AS A PUBLIC HEALTH CONTROL BUT A WRITTEN PROCEDURE WAS NOT PROVIDED FOR HOT HOLDING. IF TIME WITHOUT TEMPERATURE CONTROL IS USED AS A PUBLIC HEALTH CONTROL IS USED AS A PUBLIC HEALTH CONTROL FOR POTENTIALLY HAZARDOUS FOODS(PHF) BEFORE COOKING A WRITTEN PROCEDURE SHALL BE PREPARED IN ADVANCE AND MAINTAINED INSIDE THE SCHOOL OR ESTABLISHMENT. VIOLATION IS CORRECTED. A WRITTEN PROCEDURE FOR HOT HOLDING PHF, WITH TIME AS A PUBLIC HEALTH CONTROL HAS BEEN PROVIDED. CORRECTED- SEE ATTACHED COPY.
- 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.
|
09/13/2013 | Routine |
- Critical: Conveying Sewage
- Comment:
- TODAY, THERE IS SOME FROST BUT THE MASS OF THE BLOCK HAS BEEN GREATLY REDUCED SERVICE PERSONNEL TOLD PIC THAT IF THERE WAS A RETURN OF THE ICE HOW TO ADJUST AND ELI9MINATE IT SERVICE WAS PERFORMED ON 2/12/13 PIC WILL MAKE ADJUSTMENTS *PLEASE CORRECT BY 3/13/13 OR OFFICE CONSULTATION WILL BE SCHEDULED WHICH COULD INCUR $ 200 COST*,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
|
02/20/2013 | Follow-up |
- Critical: Conveying Sewage
- Items:
- Sewage
- Locations:
- WALK IN COOLER (WIC) CONDENSATE
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- LARGE BLOCK OF ICE FORMED ON END OF CONDENSER FURTHEST FROM THE DOOR TWO PANS UNDER IT PLEASE REPAIR TO DRAIN PROPERLY TODAY, ALL FOODS MOVED OUT FROM DIRECTLY BELOW TO HELP PREVENT CONTAMINATION POSSIBILITY , ,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
|
02/11/2013 | Routine |
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- DISH MACHINE NOT REACHING 180F FINAL RINSE. REPAIR TO PROVIDE 180F. USE 3-COMPARTMENT SINK TO WASH, RINSE, SANITIZE UNTIL REPAIRS MADE., CORRECTED DURING INSPECTION BY SETTING UP 3-COMP SINK. DISH MACHINE WILL NOT BE USED UNTIL REPAIRED.
- 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
|
09/27/2012 | Routine |
| No violation noted during this evaluation. | 03/14/2012 | Routine Inspection |
- 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 ALREADY WASHED APPLES TOUCHED WITH BARE HANDS THEN WRAPPED IN PLASTIC WRAP. USE GLOVES., CORRECTED BY WEARING GLOVES.
- 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
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- WALK-IN FREEZER CONDENSER AND CEILING HAS ICE ACCUMULATION AND SOME DRIPPING ON BOXES OF FOOD. STORE FOOD AWAY FROM ANY DRIPPAGE.
- 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
|
09/29/2011 | Routine Inspection |
| No violation noted during this evaluation. | 01/06/2010 | Routine Inspection |
| No violation noted during this evaluation. | 01/22/2009 | Routine Inspection |
- Items:
- Equipment components doors
- Locations:
- walk in freezer door
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE WIF DOOR MUST BE REPAIRED TO BE SELF CLOSING AND CLOSE COMPLETELY SO THAT ICE DOES NOT BUILD UP ON CEILING OR FOOD ITEMS.
- 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.
- Items:
- Equipment components doors
- Locations:
- walk in freezer door
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE WIF DOOR MUST BE REPAIRED TO BE SELF CLOSING AND CLOSE COMPLETELY SO THAT ICE DOES NOT BUILD UP ON CEILING OR FOOD ITEMS.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Locations:
- walk in freezer door
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE WIF DOOR MUST BE REPAIRED TO BE SELF CLOSING AND CLOSE COMPLETELY SO THAT ICE DOES NOT BUILD UP ON CEILING OR FOOD ITEMS.
- 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.
|
11/03/2008 | Routine Inspection |
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- Dry Storage room
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- DENTED CANS TAKEN OUT OF STOCK AT TIME OF INSPECTION., CANS SEVERELY DENTED AT THE SEAM MUST BE DISCARDED.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Locations:
- walk in freezer floor
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- FLOOR IN WIF IS BOWING, GROUT IS CRACKING UNDER TILES. RELIEVE PRESSURE, REPAIR FLOOR, 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.
- Nonfood-contact surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Under 3 compartment sink
- Problems:
- Bare wood
- Corrections:
- Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
- Comment:
- BARE WOOD SUPPORTS UNDER 3 COMP SINK MUST BE PAINTED OR SEALED.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
10/09/2007 | |
| No violation noted during this evaluation. | 03/13/2007 | |
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