- Critical: Controlling Pests
- Items:
- Pest(s) rodents mice
- Locations:
- kitchen hot water heater room
- Comment:
- Mouse droppings along one wall of room storing hot water heater & mop sink. No other droppings in any other room or along any other (indoor or outdoor) wall. Terminex comes monthly and reports for past year indicate no sign of pests in facility in the recent past., Contents of entire room were pulled out and floors were vacuumed and wet cleaned during inspection. Pest control receipts indicate no on going pest problems. Continue to monitor entire facility. Email inspector copy of pest control receipts for the next 3 months. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Pie scorer and sharpening steel sitting in hand wash sink (back food prep area). Do not store anything in hand washing sinks, they are for handwashing only., All items removed from hand sink. VIOLATION 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)
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Locations:
- kitchen dry storage room
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Two employee beverages in back dry storage room are not covered. Employee beverages in food area must be covered.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
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01/26/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected: The cooler has been replaced and is holding food at 41f. no bacon at of temp control. Minimum amount of eggs out of temp control (1 tray). Chicken that is out of temp control is time controlled with markings to use by 6 PM.
- 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)
|
09/08/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Not corrected: prep cooler 1) Top of cooler: cut tomatoes, gyro sauce, cut lettuce at 47F-49F 2) Drawers: cut lettuce 48F, spinach pie, hot dogs, shredded cheese 47F. 3) Bottom reach-in: tuna salad, boiled eggs (shelled), egg wash, cut tomatoes at 46F-48F, also gyro sauce pre-portioned in top was 52F and 62F discarded. Correct violation immediately. Complete risk control plan. New cooler on order for 9/5/14. Use ice baths or time control for all phf in cooler. Use smaller batches. For time control use 4-6 hour max time with all food containers labled. Exampe gyro sauce 4:15pm-8:15pm with any remaining food discarded by expiration time or discontinue use of cooler. Ice bath set up at inspection. At cookline raw bacon large quantity at 90F. Raw chicken 56F (out of cooler). Bacon was discarded and chicken put in 41F cooler.,
- 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: Raw Animal Foods
- Comment:
- Corrected. Kids menu: 3 menus out of 8 had asterisks at hamburger indicating under-cooked if desired. Corrected at follow-up by disposing of the 3 menus.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
|
08/25/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cookline prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- In the prep cooler top and bottom: Lunch meat, chicken, and tuna salad, cut lettuce and tomato, raw hamburger and fish, gyro sauce, hard boiled eggs at 45-50f. Hold at or below 41f. Use/sell noted food within 4 hours of going over 41f, the empty cooler until repaired. The owner agreed to comply.
- 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: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Problems:
- Not cooked to 155 degrees F for 15 seconds or equivalent
- Comment:
- On the child menu: hamburger, sausage, chicken are indicated by asterisks and menu advisory as offered under-cooked. Remove the asterisks within 10 days, and ensure that those food items are fully cooked. The owner stated that noted food is not actually offered under-cooked, but the asterisks area printing error.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors, Physical facilities/structures walls
- Locations:
- dish washing area
- Problems:
- With accumulation of debris, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- clean the dish wash area wall, and clean the floors under equipment and sinks, along walls, and in grout lines.
- 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.
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Locations:
- Front Counter
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- Corrected by inverting plastic ware.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- Cooler door handles, doors, ice machine door, shelving, slicer and stove adjustment knobs have old debris. Clean and maintain to prevent hand/glove contamination that can be transferred to food. Also clean the food cart.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
07/24/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED BY PROVIDING REMINDER ON CONSUMER ADVISORY FOR CHILD MENU. "ASK YOUR SERVER" STATEMENT IS USED: ENSURE THAT ALL SERVERS KNOW THAT HAMBURGERS CANNOT BE SERVED UNDER-COOKED FROM THE CHILD MENU.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED BY PROVIDING 100 PPM CHLORINE SANITIZER.
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED BY PROPERLY DATE MARKING REQUIRED FOOD.
- 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
|
02/24/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) eggs
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- ON THE CHILD MENU: THERE IS NO REMINDER WARNING FOR UNDER-COOKED EGGS AT BOTTOM OF PAGES. PROVIDE THE REMINDER INCLUDING ASTERISKS ON ALL CHILD MENUS WITHIN 10 DAYS.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- Dish machine
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH MACHINE SANITIZER LEVEL TESTED AT BELOW 10 PPM. CHLORINE. PROVIDE 50-100 PPM. THE SANITIZER TEST KIT IS LOCKED IN OFFICE. PLEASE MAKE TEST KIT AVAILABLE TO TEST SANITIZER LEVEL EVERY MORNING DURING FIRST RUN OF MACHINE. SANITIZER SINK WITH 100 PPM CHLORINE SANITIZER WAS SET UP AT INSPECTION, AND PERSON IN CHARGE STATED WILL CALL FOR REPAIR. ENSURE ALL ITEMS WASHED TODAY ARE SANITIZED BEFORE USING.,
- 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- VARIOUS READY TO EAT PHF, SUCH AS CHICKEN SALAD, RICE PUDDING, LUNCH MEAT DATE MARKED FOR 1-2 DAYS TOO LONG. DATE MARK TO USE WITHIN 6 DAYS AFTER OPENING COMMERCIAL FOOD (SUCH AS HAM) AND 6 DAYS AFTER PREPARING HOUSE MADE FOOD (SUCH AS CHICKEN/TUNA SALAD/PUDDING). CHRONIC VIOLATION: COMPLETE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM. CORRECT IMMEDIATELY.,
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures walls
- Locations:
- dish washing area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- BLACK MOLD LIKE DEBRIS ON WALL AT DISH MACHINE AREA DRAIN-BOARD. CLEAN AND KEEP 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.
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01/29/2014 | Routine |
- Critical: Food Labels
- Comment:
- CORRECTED BY PROVIDING PROPER LABELS ON DRESSING SOLD RETAIL.
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING PHF AT 41F - WALK IN, PREP, DRAWER COOLERS.
- 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
- Comment:
- CORRECTED BY DATE MARKING.
- 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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09/05/2013 | Follow-up |
- Critical: Food Labels
- Comment:
- NOT CORRECTED. GREEK DRESSING BOTTLES SOLD RETAIL NOT PROPERLY LABELED. CORRECT WITHIN 1 WEEK. PROVIDE NAME AND ADDRESS OF FACILITY AND USE BY DATE.,
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
- Critical: Potentially Hazardous Food (Ti
- Comment:
- NOT CORRECTED. HAMBURGER (RAW), HAM, SAUSAGE, LETTUCE IN DRAWER COOLER AT 44F-45F. HOLD AT OR BELOW 41F. CUT TOMATOES IN PREP COOLER AT 45F. CORRECT WITHIN 1 WEEK.,
- 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
- Comment:
- NOT CORRECTED. GREEK DRESSING SOLD RETAIL NOT DATE MARKED TO USE WITHIN 1 WEEK (6 DAYS AFTER PREPARING). CORRECT WITHIN 1 WEEK.,
- 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
|
08/19/2013 | Follow-up/crit added |
- Critical: Food Labels
- Items:
- Packaged food label(s), Packaged food label(s)
- Problems:
- Do not include Name and address of manufacturer, packer, distributor, Do not include Quantity of contents
- Corrections:
- Provide., Provide.
- Comment:
- PROVIDE PROPER LABEL FOR GREEK DRESSING MADE IN STORE AND SOLD RETAIL. ALSO DATE MARK TO USE WITHIN 6 DAYS AFTER DATE MADE (EXPIRATION DATE)., ,
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cooler/s
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) ENTIRE WALK IN COOLER FOOD TEMPERATURES ARE 44-45F INCLUDING LUNCH, MEAT RAW MEAT, DRESSINGS. 2) PREP COOLER: EGGS 50F, CUT LETTUCE 45 IN THE DRAWER - 49 IN TOP OF COOLER. GREEK SALAD DRESSING MADE IN STORE AND GYRO SAUCE AR 60F. 3) COOK LINE DRAWER COOLERS POTATOES SAUSAGE, HAM 45-51F. THE HAM AND SAUSAGE WAS DISCARDED. REMAINDER OF FOOD IN COOLERS FOR LESS THAN 2 HOURS WAS TAKEN TO THE WALK IN COOLER. HOLD AT OR BELOW 41F. CORRECT TODAY. DO NOT USE COOLERS IF 41F CANNOT BE MAINTAINED PAST TODAY., ,
- 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)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- DATE MARK THE GREEK DRESSING SOLD AS RETAIL., ,
- 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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07/26/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- kitchen
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER BLADE HAS OLD DEBRIS. OLD DARKENED DEBRIS ON BASE OF CAN OPENER. THE SLICER SHARPENER AREA ABOVE THE BLADE IS HEAVILY SOILED WITH BUILD UP OF OLD FOOD. CLEAN SLICER THOROUGHLY. LARGE CONTAINER OF PREP UTENSILS NOT CLEAN: THE CONTAINER HAS FOOD DEBRIS AND GREASY, STICKY PUTTY KNIVES AND A WIRE CLEANING BRUSH ARE STORED WITH THE UTENSILS. KEEP ALL FOOD CONTACT SURFACES CLEAN. CORRECTED BY CLEANING ALL ITEMS NOTED.
- 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
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- REPEAT VIOLATION: COMPLETE RISK CONTROL PLAN - FAX TO NUMBER ON FORM WITHIN 2 DAYS. NO PAPER TOWELS AT HAND SINK. CORRECTED BY PROVIDING.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Locations:
- kitchen vertical broiler
- Comment:
- OBSERVED GYRO MEAT ON VERTICAL BROILER, AND BROILER NOT ON. FOOD ON BROILER FOR HALF HOUR NOT COOKING. DO NOT TURN BROILER HEAT OFF WHEN MEAT ID PRESENT ON SPIT. MUST BE CONTINUALLY COOKED UNTIL ENTIRE CONE IS COOKED. CORRECTED BY TURNING BURNERS ON.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s), In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Cooler/s
- Problems:
- Without date of consumption marking, Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- SOUP NOT DATE MARKED. FETA CHEESE NOT DATE MARKED. CORRECTED BY DATE MARKING. VARIOUS FOOD SUCH AS SLAW, TUNA, DRESSINGS, SPINACH PIE MARKED FOR USE BY 1-21, AND 1-23, MADE TODAY. DATE MARK FOR USE OF NO LONGER THAN 6 DAYS AFTER MAKING/OPENING. CORRECTED BY PROPERLY DATE MARKING.
- 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
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- CORRECTED BY REMOVING THE BUCKETS FROM IN FRONT OF THE HAND SINK.
- 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, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- PLASTIC CUTTING BOARDS, USED AS NON-FOOD CONTACT SURFACES (USED FOR FOOD PREP WITH A BARRIER BETWEEN BOARDS AND THE FOOD) STORED IN FLOOR. STORE CLEANLY TO PREVENT INDIRECT CONTAMINATION AND TO PREVENT HAND/GLOVE CONTAMINATION. CORRECTED BY WASHING AND STORING ABOVE FLOOR.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
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01/14/2013 | Routine |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- DISHMACHINE IS SANITIZING
- 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
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07/26/2012 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- PROVIDE AIR GAP ON FEED LINE SERVING DIPPER WELL., THIS WAS CORRECTED BY ADJUSTING FEED LINE TO DIPPER WELL.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- 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:
- EMPLOYEE OBSERVED HANDLING TOAST WITH BARE HAND., THIS WAS IMMEDIATELY CORRECTED THROUGH EDUCATION AND BY PROVIDING 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
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE IS NOT SANITIZING. USE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE UNTIL MACHINE IS REPAIRED., CORRECT WITH IN 10 DAYS A FOLLOW UP INSPECTION WILL OCCUR WITH I N 10 DAYS TO ENSURE COMPLIANCE.,
- 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
- Equipment and Utensils
- Items:
- Equipment and utensil(s)
- Problems:
- Not durable Designed
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- PROVIDE HANDLED UTENSIL FOR DISPENSING DRY GOODS AND UNCOOKED HASH BROWNS.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE HAND TOWEL FOR DISH AREA HAND SINK AND REPAIR DISPENSER IN MEN'S REST ROOM.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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07/18/2012 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Problems:
- Not accessible for cleaning/inspection
- Corrections:
- Repair/replace.
- Comment:
- CURRENTLY ORANGE JUICE ONE GALLON CONTAINERS ARE RE-USED FOR FRESH ORANGE JUICE., THIS WAS CORRECTED BY DISCARDING THE CONTAINERS.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Equipment and Utensils
- Items:
- Equipment and utensil(s)
- Problems:
- Not durable Designed
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- PROVIDE A UTENSIL WITH A HANDLE WHEN DISPENSING UNCOOKED HASH BROWNS.
- 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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12/14/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CURRENTLY DIPPER WELL CONTAINS MANY SOILED UTENSILS. CLEAN AND MAINTAIN., THIS WAS CORRECTED BY CLEANING UTNSILS.
- 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
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DATE MARKS FOR SOUPS IN WALK IN COOLER . THIS WAS CORRECTED BY PROVIDING DATE MARKS.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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
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06/23/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- milk in reach in cooler tested 39.5 f, rcp approved
- 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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01/14/2011 | Follow-up |
| No violation noted during this evaluation. | 01/05/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 1-door refrigerator(s) POTENTIALLY HAZARDOUS FOOD(S) PHF'S
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SEVERAL PRODUCTS INCLUDING MILK AND SOUR CREAM TESTED (42 F) GIVEN +/- TWO (2) DEGREES FAHRENHEIT PLEASE HAVE SERVICED IF NECESSARY UNABLE TO LOCATE THERMOSTAT TODAY ALSO, PLEASE KEEP IN MIND THAT OVERSTOCKING MAY IMPEDE AIR FLOW LEFT RISK CONTROL PLAN (RCP) WITH PIC PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP ,
- 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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12/15/2010 | Routine Inspection |
- Critical: Time as a Public Health Contro
- Comment:
- working supply chart in use rcp approved
- 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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06/18/2010 | Follow-up |
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