- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected Observed hamburger patties, potatoes, sausages, chopped ham in 2-Door Refrigerator all 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)
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05/12/2015 | Follow-up |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Food must be protected from cross-contamination by storing raw animal foods below or away from ready to eat items. Observed raw eggs and a french toast egg mixture stored above shredded potatoes in the 2-door reach in cooler. Corrected at time of inspection eggs and mixture was moved on the bottom shelf below the potatoes.
- 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:
- Potentially hazardous food held cold must be maintained at 41F or below to prevent items from being in the temperature danger zone (135F to 41F). Observed in the 2-door upright refrigerator burger patties at 45F, hashbrowns at 50F and sausages at 50F. Potentially hazardous food must be held at 41F or below. Discard if they are in the temperature danger zone for longer than 4 hours. ,
- 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)
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be Easily cleanable
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Ceiling coverings must be installed to create a smooth easily cleanable surface. Observed many tiles missing in the basement storage area. Install tiles to create a smooth, easily cleanable surface.
- 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
- Corrections:
- Store in protected manner.
- Comment:
- Food must be protected from contamination by storing where it is not exposed to contamination. Observed Bacon being stored in the 2-door refrigerator with towels wrapped around it to drain grease. Discontinue using towels because they can be contaminated.
- 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
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Comment:
- The lightening in an establishment must be efficient in areas where food is stored or prepared. Observed lights in the basement are burned out or missing. Install or replace more lights to have sufficient lighting.
- 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
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A women's restroom must be provided with a covered waste receptacle to discard feminine products. Observed no covered waste receptacle in the women's restroom. Provide a covered waste bin.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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04/30/2015 | 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 POTATOES COOLING IN 3-DOOR COOLER NEXT TO FREEZER AT A TEMPERATURE OF 77*F. COOKED POTENTIALLY HAZARDOUS FOOD(PHF) SHALL BE COOLED IN A TWO STEP PROCESS . FIRST STEP FOOD MUST COOL DOWN FROM 135 *F TO 70*F WITHIN 2 HOURS. SECOND STEP IS TO COOL FOOD DOWN FROM 70*F TO 41 *F OR LESS WITHIN 4 HOURS. COOL PHF WITHIN A TOTAL TIME OF 6 HOURS. THE USAGE OF SHALLOW PANS TO ASSIST IN THE COOLING PROCESS IS RECOMMENDED BY FOOD CODE GUIDELINES. PERSON-IN- CHARGE(PIC) REMOVED POTATOES FROM COOLER AND PLACED ON SHALLOW PAN TO COOL. BY THE END OF INSPECTION POTATOES WERE IN THE HIGH 50S. 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)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED AN OPEN GALLON OF MILK IN FRONT COOLER NEAR COOK LINE WITHOUT DATE MARK. READY-TO-EAT PHF HELD IN COOLER FOR MORE THAN 24 HOURS MUST BE DATE MARKED TO INDICATE DISCARDING DATE. DATE MARK FOODS FOR 7 DAYS. DAY 1 BEGINS THE DAY YOU OPEN IT. MILK WAS DATE MARKED DURING INSPECTION. CORRECTED.
- 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
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10/21/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- SANITIZING SOLUTION OF CHLORINE IS 50 PPM ON DISH WASH MACHINE. CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Sanitizing Solutions, Testing
- Comment:
- CHLORINE TEST STRIPS ARE PROVIDED. 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)
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04/16/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED CHLORINE SOLUTION ON DISH WASH MACHINE AT 10 PPM . CHLORINE SANITIZING SOLUTION SHALL BE BETWEEN 50 TO 100 PPM. PROVIDE SANITIZING SOLUTION THAT TESTS AT 50-100 PPM. USE 3 COMPARTMENT SINK FOR SANITIZING. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO SANITIZING TEST STRIPS TO TEST CHLORINE SANITIZING SOLUTIONS ON DISH WASH MACHINE AND 3 COMPARTMENT SINK. A TEST KIT IS NEEDED TO VERIFY SANITIZING SOLUTION CONCENTRATION IN MG/L. PROVIDE. FOLLOW UP WITHIN 10 DAYS.,
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- OBSERVED SCRUBBING BRUSH INSIDE HAND WASHING SINK. HAND WASHING SINK SHALL BE EASILY ACCESSIBLE AT ALL TIMES. PERSON-IN-CHARGE REMOVED BRUSH DURING INSPECTION. CORRECTED.
- 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)
- Equipment and utensils
- Items:
- Equipment and utensil(s)
- Problems:
- Not durable
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- NOTICE PUDDLES OF WATER ON BASEMENT FLOOR. PIC STATED IT WAS COMING FROM ICE MACHINE. EQUIPMENT SHALL BE IN GOOD CONDITION. REPAIR ICE MACHINE. VERIFY AT NEXT INSPECTION.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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04/04/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ONE CASE OF RAW SHELL EGGS 51F AND SLICED TOMATOES IN FRONT SERVICE AREA 52F. , TOMATOES WERE PLACED IN COOLER AND COOLED TO 41F. CASE OF EGGS WERE ALSO PLACED IN COOLER AND COOLED TO 40F.
- 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- 2-door cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DATE MARKS FOR COOKED SAUSAGE AND SOUPS., DATE MARKS PROVIDED.
- 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
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- REPAIR NON-FUNCTIONING COOLER 2DR. FLIP TOP.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- 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
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- PROVIDE SMOOTH EASILY CLEANABLE SURFACES FOR FLOORS, WALLS AND CEILINGS IN FOOD STORAGE AREAS OF BASEMENT.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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09/30/2013 | Routine |
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