- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- at the cookline
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- THE WHEELED COLD-FOOD-HOLDING CART HAD A TRAY OF CUT TOMATOES AND ANOTHER TRAY OF SLICED TURKEY BOTH AT 47 F ON THE CART-TOP BIN. A CARTON OF EGG PRODUCT WAS ALSO ON IT. THESE ITEMS WERE TRANSFERRED TO A REACH-IN COOLER AT TIME OF VISIT. REPAIR CART SO THAT ANY FOODS KEPT IN TOP BIN ARE 41 F OR COLDER. UNTIL CART IS SERVICED, DO NOT KEEP ANY POTENTIALLY HAZARDOUS FOOD (PHF) ON IT.
- 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.
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04/02/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures walls
- Locations:
- detached coffee shop
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Coffee grounds on floor behind reach in cooler (coffee shop). Clean.
- 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.
- Repairing
- Items:
- Physical facilities Wall(s)
- Locations:
- kitchen wall(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Grout missing from wall in cooks' prep area (far back wall). Replace grout.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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09/09/2014 | Routine |
- Surface Characteristics
- Items:
- Floor material(s)
- Locations:
- kitchen
- Problems:
- Not nonabsorbent in areas subject to moisture Food preparation
- Corrections:
- Repair/replace to be non-absorbent.
- Comment:
- Portions of floor in kitchen are unsealed concrete: pad under cooking equipment in cook's room service area, pad under convection oven
- General violation description:
- 6-101.11 - and portions of floor in the dry storage room. Rooms containing foodstuffs must be smooth (sealed), durable, easily cleanable, and non absorbent. Seal/tile/plate these portions of the floor.
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02/04/2014 | 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:
- MEAT LOAF AND A ROAST FOUND IN WALK IN COOLER AT 91 F. ITEM STATES ITS BEEN IN WALK IN COOLER LONGER THAN TWO (2) HOURS. ITEMS SHALL BE PROPERLY COOLED TO PREVENT BACTERIA BUILD UP. PROPERLY COOL ITEM IMMEDIATELY., CORRECTED-BOTH FOOD ITEMS PLACED IN THE WALK IN FREEZER TO COOL UPON REQUEST/INSPECTION.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
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07/16/2013 | Routine |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- POTATO SLICER/FRENCH FRY MAKER IN UNCLEAN CONDITION. SHARP COOKLINE INTERIOR IN UNCLEAN CONDITION. ALL REQUIRED EQUIPMENT SHALL BE CLEANED EVERY FOUR HOURS OR AS NEEDED TO PREVENT CROSS CONTAMINATION. WASH, RINSE AND SANITIZE ITEMS IMMEDIATELY., CORRECTED-BOTH ITEMS PROPERLY CLEANED DURING INSPECTION.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TURKEY SALAD. YOGURT AND MILK HELD AT 57 F AT COFFEE STAND FEDERAL COOLER. ALL COOLERS SHALL KEEP ALL FOODS AT 41 F OR LOWER AT ALL TIMES. DISCARD ALL FOODS AND ORDER REPAIR AND DO NOT USE COOLER UNTIL REPAIRED. CORRECT IMMEDIATELY., CORRECTED-COOLER CLOSED DOWN, FOODS DISCARDED FROM COOLER AND SERVICE REPAIR ORDERED FOR FEDERAL COOLER. COOLER WONT BE USED UNTIL PROPERLY FUNCTIONING.
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- THE COFFEE CREAMERS AT THE COFFEE STATION ARE HELD WITHOUT TIME OR TEMPERATURE CONTROL. ALL REQUIRED FOODS SHALL BE HELD WITH TIME OR TEMPERATURE CONTROLS. DISCARD ALL CREAMERS AND CLEAN CONTAINERS IMMEDIATELY. TIME MARK ALL NEW CONTAINERS AND TRAIN STAFF ON REQUIREMENTS., CORRECTED-COFFEE CREAMERS DISCARDED AND CONTAINERS REMOVED FOR CLEANING. STAFF TRAINED ON TIME MARKING THESE FOOD CONTAINERS.
- 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.
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01/14/2013 | Routine |
| No violation noted during this evaluation. | 06/05/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- STEAMED SAUSAGE IN SELF SERVICE AREA 118F., THIS WAS CORRECTED BY DISCARDING THE SAUSAGE AND THROUGH EDUCATION.
- 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)
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11/30/2011 | Routine Inspection |
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- 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)
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05/25/2011 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE INTERIOR FLOOR OF THE PREP COOLER IN THE PREP AREA WHERE WATER AND FOOD DEBRIS ARE PRESENT. ALSO CLEAN THE TOP OF THE KNIFE RACK WHERE CRUMBS/FOOD DEBRIS ARE PRESENT.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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09/15/2010 | Routine Inspection |
- Critical:
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- THE PIZZA WAS AT 122F AND IT WAS SET AT 130F. THE PIZZA WAS DISCARDED. HOT POTENTIALLY HAZARDOUS FOOD SHALL BE KEPT ABOVE 135F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE OF 41F-135F. THE OPERATOR INCREASED THE TEMPERATURE OF THE WARMER TO 145F AND RECORDED MORE THAN 135 F. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- 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:
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- THE PIZZA WAS AT 122F AND IT WAS SET AT 130F. THE PIZZA WAS DISCARDED. HOT POTENTIALLY HAZARDOUS FOOD SHALL BE KEPT ABOVE 135F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE OF 41F-135F. THE OPERATOR INCREASED THE TEMPERATURE OF THE WARMER TO 145F AND RECORDED MORE THAN 135 F. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- 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:
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- THE PIZZA WAS AT 122F AND IT WAS SET AT 130F. THE PIZZA WAS DISCARDED. HOT POTENTIALLY HAZARDOUS FOOD SHALL BE KEPT ABOVE 135F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE OF 41F-135F. THE OPERATOR INCREASED THE TEMPERATURE OF THE WARMER TO 145F AND RECORDED MORE THAN 135 F. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- 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:
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- THE PIZZA WAS AT 122F AND IT WAS SET AT 130F. THE PIZZA WAS DISCARDED. HOT POTENTIALLY HAZARDOUS FOOD SHALL BE KEPT ABOVE 135F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE OF 41F-135F. THE OPERATOR INCREASED THE TEMPERATURE OF THE WARMER TO 145F AND RECORDED MORE THAN 135 F. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- 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:
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- THE PIZZA WAS AT 122F AND IT WAS SET AT 130F. THE PIZZA WAS DISCARDED. HOT POTENTIALLY HAZARDOUS FOOD SHALL BE KEPT ABOVE 135F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE OF 41F-135F. THE OPERATOR INCREASED THE TEMPERATURE OF THE WARMER TO 145F AND RECORDED MORE THAN 135 F. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- 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: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- THE PIZZA WAS AT 122F AND IT WAS SET AT 130F. THE PIZZA WAS DISCARDED. HOT POTENTIALLY HAZARDOUS FOOD SHALL BE KEPT ABOVE 135F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE OF 41F-135F. THE OPERATOR INCREASED THE TEMPERATURE OF THE WARMER TO 145F AND RECORDED MORE THAN 135 F. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- 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)
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02/22/2010 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system vents to the outside
- Locations:
- Ventilation hood system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the ventilation hood systems and associated hardware. Do not let greases accumulate to the point that drips begin to form. Clean often to remove drips and grease / dust accumulations.
- 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.
- Lighting, Intensity
- Locations:
- walk-in cooler(s) light bulbs
- Corrections:
- Provide as required
- Comment:
- Replace burnt out light bulb in the walk in cooler.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Ventilation Hoods, Drip preven
- Items:
- Exhaust ventilation hood system(s)
- Locations:
- Ventilation hood system Collection Trough
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- Reconfigure ventilation hood system collection trough so that greases are properly contained and directed to one end of the system for easy collection by staff.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
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09/01/2009 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- food prep area spray nozzle
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Repair the substantial water leak near the spray nozzle valve. Work Order Request issued by Ms. Donnelly today for repairs.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Locations:
- Dish washing Area Utility sink
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Repair or replace the broken and missing floor tiles in the utility area near the dish washing area. Do not let waters pool in areas with out floor tiles. Simply keep cleaner and free of standing water. PIC indicates that the entire floor area is scheduled to be redone.
- 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.
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02/26/2009 | Routine Inspection |
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