| No violation noted during this evaluation. | 04/29/2015 | Routine |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- OBSERVED TUNA SALAD AT 80*F INSIDE DOUBLE DOOR COOLER NEAR PREP TABLE. COOLING METHOD SHALL BE ACHIEVED IN 2 STAGE PROCESS. STAGE 1 WILL ENSURE THAT FOOD IS COOLED DOWN FROM 135*F TO 70 *F WITHIN 2 HOURS BEFORE PLACING IT IN COOLER. IN STAGE 2 YOU HAVE 4 HOURS TO COOL FOOD FROM 70*F TO 41*F OR LESS. PERSON-IN-CHARGE(PIC) HAD FOOD STAFF PREPARE ICE BATHS FOR COOLING. CORRECTED.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
|
10/30/2014 | Routine |
| No violation noted during this evaluation. | 04/24/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- walk in freezer(s)
- Problems:
- In poor repair Open seams
- Corrections:
- Repair/replace.
- Comment:
- WALK IN FREEZER HAS DAMAGED SEAMS. REPAIR AS NEEDED.
- 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.
|
10/17/2013 | Routine |
| No violation noted during this evaluation. | 10/22/2012 | Routine |
| No violation noted during this evaluation. | 03/28/2012 | Routine Inspection |
- 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:
- DO NOT STORE RAW CHICKEN ON SAME SHELVES WITH PRECOOKED/READY TO EAT BUCKETS OF HAR-BOILED EGGS. STORE RAW CHICKEN AWAY OR BELOW FROM READY TO EAT FOODS AT ALL TIMES., CHICKEN MOVED TO ANOTHER SHELF AT TIME OF INSPECTION.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN FLOOR UNDER THREE COMPARTMENT SINK ON AN INCREASED BASIS. FLOOR IS DIRTY, CLEAN AND KEEP DRY.
- 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.
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Locations:
- 3-compartment sink(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- REFINISH/REPAINT FLOOR UNDER 3 COMPARTMENT SINK, BY NEXT INSPECTION. FLOOR IS PEELING SEVERELY UNDER SINK.
- 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.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored in soiled, wet conditions
- Corrections:
- Store in protected manner.
- Comment:
- ALTHOUGH FOODS ARE COVERED IN WALK IN COOLER, WHEN THERE IS CONDENSATION PRESENT ON THE DRAINLINE FROM THE FANS (TODAY THERE WAS A SMALL AMOUNT OF CONDENSATION DRIPPING) DO NOT STORE FOOD ITEMS DIRECTLY UNDER THESE DRAIN LINES. ITEMS UNDER LINES WERE MOVED AT TIME OF INSPECTION, MONITOR.
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- DO NOT STORE KNIVES IN THE SANITIZER SOLUTION ON THE COOKLINE, STORE ON A CLEAN DRY SURFACE (AND WASH EVERY 4 HOURS), IN PRODUCT, OR IN WATER OVER 135 F.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
08/01/2011 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE FAN GUARDS IN LARGE WALK-IN COOLER. SWEEP THE WALK-IN FREEZER FLOOR.
- 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
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- CLEAN THE ICE MACHINE SHIELD TO ELIMINATE MOLD GROWTH WHEN "PINK" RESIDUE IS PRESENT OR DISCOLORATION OCCURS.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- IN THE PRODUCE COOLER (#1) THE SEAL AT TOP OF WALLS HAS MOISTURE AND RUST DRIPPING FROM IT CAUSING RUSTY WATER TO TRAIL DOWN THE WALLS. REPAIR OR REPLACE THE SEALING CAULK, CHECK THE UNIT TO DETERMINE IF COMPRESSOR - EVAPORATOR IS WORKING PROPERLY.
- 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.
|
07/28/2010 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE UTENSIL DRAWERS IN PREP TABLE ACROSS FROM COOKLINE.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- IN THE LOBBY KIOSK CLEAN THE FLOOR IN THE CORNER USED FOR STORAGE., CLEAN THE FLOOR SINK UNDER THE SINK ACROSS FROM THE COOKLINE MORE OFTEN TO RETARD MOLD GROWTH.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REMOVE BANDAGES FROM CORNERS OF COLD UNIT ACROSS FROM COOKLINE. TO DULL CORNERS USE SILICONE OR FOOD GRADE CAULK.
- 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- INSIDE THE WALK-IN FREEZER BY THE DOOR REPAIR THE COPING (WALL EDGING) CAULK WHERE BROKEN. OUTSIDE THE WALK-IN FREEZER DOOR REPAIR OR SEAL CRACKS IN COPING ON BOTH SIDESOF DOOR FRAME.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
01/26/2010 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CORRECTED TODAY, SHIELD CLEANED BY STAFF., CLEAN THE PLASTIC SHIELD IN THE ICE MACHINE.
- 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:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- IN THE LOBBY FOOD STAND THE RIGHT DOOR OF THE DISPLAY COOLER DOES NOT SHUT PROPERLY. REPAIR THE DOOR. IN THE MAIN KITCHEN THE GAYLORD HOOD DOES NOT APPEAR TO BE WORKING PROPERLY. CLEAN AND SERVICE THE HOOD SYSTEM. WHEN THE AUTOMATIC CLEANING MECHANISM CYCLES, LIQUID SHOULD NOT DRIP OR RUN ON THE OUTSIDE OF THE SHIELDS.
- 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.
|
07/30/2009 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WALK-IN COOLER #2 APPEARS TO HAVE A LEAK FROM UPPER SEAM ON RIGHT NEAR DOOR. FINISH REPAIRS ON DISHMACHINE GREASE TRAP PLUMBING.
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- kitchen wiping cloth container
- Comment:
- CORRECTED TODAY BY MANAGER., WIPING CLOTH CONTAINERS SHALL NO LONGER BE STORED DIRECTLY ON THE FLOOR ---- MUST BE PLACED ON A RACK, SHELF ,STAND OFF THE FLOOR.
- 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
|
01/29/2009 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Locations:
- Ice machine(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- CLEAN THE WHITE PLASTIC SHIELD IN THE ICE MACHINE.
- 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: Discarding or Reconditioning U
- Items:
- Contaminated food(s)
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- ONE CASE OF ORANGES IN THE WALK-IN COOLER CONTAINED ORANGES THAT HAD MOLD ON THEM. THE MANAGER INSTRUCTED A FOOD EST. EMPLOYEE TO REMOVE CASE AND CHECK ALL ORANGES FOR MOLD, DISCARDING THE AFFECTED ORANGES, CORRECTED.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical: Package Integrity
- Items:
- Food package(s)
- Locations:
- Storage Room(s) canned food - severly dented - phf
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- 4 CANS WITH RIM AND SEAM DENTS WERE REMOVED FROM STORAGE RACKS IN THE STORE ROOM AND DISCARDED BY MANAGEMENT. DO NOT USE CANNED FOOD THAT HAS RIM, SEAM, OR SEVERE DENTS THAT MAY COMPROMISE THE SEAL AND ALLOW GROWTH OF BACTERIA SUCH AS BOTULISM. CORRECTED.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- IN THE "BEANERY" CLEAN THE BLACK UNDECOUNTER CABINETS. IN THE CAFETERIA CLEAN THE CABINET UNDER THE BEVERAGE MACHINES.
- 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 Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Locations:
- Ice machine(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- CLEAN THE WHITE PLASTIC SHIELD IN THE ICE MACHINE.
- 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
|
07/28/2008 | Routine Inspection |
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