- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention Air gap, Backflow prevention Air gap
- Locations:
- 3-compartment sink(s), prep sink
- Problems:
- Not provided, Not provided
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch., Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- Old dressing containers placed in 3 compartment sink floor drain and vegetable prep sink drain to stop splashing. Container removes air gap. These drains MUST have an air gap of at least one inch. Remove containers., Plastic containers removed from drain. Air gap re-created. VIOLATION CORRECTED.
- 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
|
05/26/2015 | Routine |
- 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 in ice baths above 41f: Mixed cheese 56f, whipped butter 52f. The ice level was significantly lower than the top of the food. Raise the level of the ice to equal top of the food to ensure that the food is 41f or lower throughout the entire food portions. Corrected by adding ice to bring it up to the food level to provide 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)
|
11/25/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Utensil(s) knives
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- 4 SOILED KNIVES OBSERVED STORED IN THE COOK LINE KNIFE RACK. FOOD CONTACT SURFACES MUST BE KEPT CLEAN TO SIGHT AND TOUCH. KNIVES MUST BE CLEANED BEFORE RETURNING TO THE RACK. CORRECTED AT TIME OF INSPECTION BY CLEANING THE KNIVES.
- 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: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- COOKED MUSHROOMS AT 95*F AND LEMON BUTTER SAUCE AT 89*F. THE HOT HOLDING UNIT HAD BEEN TURNED OFF. HOT FOODS MUST BE HELD AT HELD AT 135*F OR HOTTER. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE MUSHROOMS AND LEMON BUTTER SAUCE AND TURNING ON THE HOT HOLDING UNIT.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- 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.
- Other Liquid Wastes and Rainwa
- Items:
- Liquid waste(s) condensate drainage, Liquid waste(s) condensate drainage
- Problems:
- Not drained from point of discharge, Not drained from point of discharge
- Corrections:
- Drain from point of discharge to proper disposal system., Drain from point of discharge to proper disposal system.
- Comment:
- TRAULSEN UPRIGHT COMBINATION COOLER AND FREEZER OBSERVED WITH CONDENSATE LIQUID ACCUMULATION ON THE INTERIOR FLOOR OF THE COOLER PORTION AND AN ACCUMULATION OF ICE ON THE INTERIOR FLOOR OF THE FREEZER PORTION. CONDENSATE WATER MUST DRAIN TO THE POINT OF DISPOSAL. REPAIR.
- General violation description:
- 5-403.12 - Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW.
|
05/22/2014 | Routine |
| No violation noted during this evaluation. | 11/26/2013 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- 3 UNLABELED CHEMICAL SPRAY BOTTLES OBSERVED IN BAR AREA. CORRECTED AT TIME OF INSPECTION BY LABELING THE SPRAY BOTTLES AS BLEACH WATER.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- 3 UNLABELED CHEMICAL SPRAY BOTTLES OBSERVED IN BAR AREA. CORRECTED AT TIME OF INSPECTION BY LABELING THE SPRAY BOTTLES AS BLEACH WATER.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment slicer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- WALL MOUNTED POTATO CHOPPER BLADES AND BLADES OF 2 HAND HELD CAN OPENERS ENCRUSTED WITH FOOD DEBRIS. SEVERAL SALAD BOWLS SOILED WITH FOOD DEBRIS OBSERVED IN THE BOWL CHILLER. CORRECTED AT TIME OF INSPECTION BY CLEANING THE NOTED ITEMS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION.
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment slicer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- WALL MOUNTED POTATO CHOPPER BLADES AND BLADES OF 2 HAND HELD CAN OPENERS ENCRUSTED WITH FOOD DEBRIS. SEVERAL SALAD BOWLS SOILED WITH FOOD DEBRIS OBSERVED IN THE BOWL CHILLER. CORRECTED AT TIME OF INSPECTION BY CLEANING THE NOTED ITEMS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION.
- 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: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink bar
- Locations:
- bar(s) bar handsink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED BY PROVIDING SOAP AT THE HAND WASH SINK AT THE BAR.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink bar
- Locations:
- bar(s) bar handsink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED BY PROVIDING SOAP AT THE HAND WASH SINK AT THE BAR.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Cover.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Cover.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Problems:
- Stored/stacked wet
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- WARES OBSERVED STACKED WHILE STILL WET AFTER WARE WASHING. ALLOW TO AIR DRY.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Problems:
- Stored/stacked wet
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- WARES OBSERVED STACKED WHILE STILL WET AFTER WARE WASHING. ALLOW TO AIR DRY.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HAND WASH SIGNS POSTED IN THE MAIN REST ROOMS.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HAND WASH SIGNS POSTED IN THE MAIN REST ROOMS.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
05/14/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment slicer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SLICER AND VARIOUS POTS, BREAD TREY, AND METAL CONTAINERS IN STORAGE WITH ENCRUSTED FOOD DEBRIS ON THEM. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY. TRAIN DISH WASHER EMPLOYEES TO CHECK FOR CLEANLINESS BEFORE PLACING ITEMS IN STORAGE. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY WASHING AND SANITIZING THESE ITEMS. CORRECT IMMEDIATELY
- 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: Food-Contact Surfaces
- Items:
- Food-contact surface(s) Utensil(s)
- Problems:
- Not accessible for cleaning/inspection
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED A COUPLE LEXAN PLASTIC CONTAINERS CRACKED AND SEVERELY DAMAGED. FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. DISCARD DAMAGED UTENSILS. CORRECTED AT TIME OF INSPECTION BY DISCARDING DAMAGED ITEMS. CORRECTED
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED TORN DOOR GASKETS ON 2 DOOR TALL LINE COOLER. EQUIPMENT MUST BE MAINTAINED IN GOOD WORKING ORDER. PROVIDE NEW DOOR GASKETS FOR THIS COOLER. CORRECT IMMEDIATELY
- 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.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO LID OR SANITARY NAPKIN BIN IN EMPLOYEES RESTROOM. PROVIDE A LID FOR GARBAGE CAN OR A SANITARY NAPKIN BIN FOR THIS RESTROOM. CORRECT IMMEDIATELY
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
11/16/2012 | Routine |
- Critical: Conveying sewage
- Comment:
- PART WAS INSTALLED, PUDDLE IS GONE
- 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.
- Critical: Methods-Hot Water and Chemical
- Comment:
- MACHINE PROVIDED 160 F IN FINAL RINSE (SUGGEST) ONLY USING THE CHLORINE RINSE AS AN EMERGENCY BACK-UP SINCE WCHD TESTED MACHINE SEVERAL TIMES WITH CHLORINE INDETECTABLE IN THE FINAL RINSE THOUGH PUMP WAS BEING RUN MANUALLY DURING THE TRIALS ABOVE 140 F, CHLORINE IS ENTIRELY DISSIPATED
- 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
|
06/14/2012 | Follow-up |
- Critical: Conveying sewage
- Items:
- Sewage
- Locations:
- Dishmachine (GREY) WATER
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- LARGE PUDDLE OF WATER ON FLOOR BELOW DISHMACHINE PIC HAS MACHINE PART TO REPAIR PLEASE INSTALL,
- 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.
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- Dishmachine SANITIZATION
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- MACHINE TESTED MULTIPLE TIMES BELOW 160 F IN FINAL RINSE PIC CONTACTED ECOLAB FOR CONVERSION TO CHLORINE RINSE SINCE BUCKET IS IN PLACE,
- 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
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Quaternary ammonia solution
- Locations:
- bar SANITIZATION
- Problems:
- Below 100 ppm
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- PIC/STAFF REFILLED WITH 200 PPM QUAT BUT WITH COOL WATER ALL SANITIZATION IN QUAT HAS TO BE AT LEAST 75 F PLEASE ALWAYS MAINTAIN THESE STANDARDS EVEN AFTER DISPENSER IS REPAIRED , THIRD COMPARTMENT OF MANUAL GLASS SINK TESTED 0 PPM QUAT DISPENSER WAS BROKEN AND STAFF DID NOT ADD BY HAND FROM BUCKET
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- prep line UTENSIL(S)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- LEMON WEDGES TONGS WERE MISPLACED PLEASE ALWAYS HAVE AVAILABLE
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- WAITSTATION dipper well
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- DIPPER WELL WATER WAS NOT FLOWING AND MEASURED 95 F PLEASE ALWAYS MAINTAIN FLOW OR KEEP WATER TEMPERATURE 135 F OR GREATER
- 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
|
05/30/2012 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Comment:
- ONE LONG NARROW BOARD IS NEW, TWO SQUARE ONE ARE OUT OF SERVICE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Comment:
- ICE MKR CLEAN
- 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.
|
12/15/2011 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board(s) ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- ONE LONG NARROW BOARD AND TWO 2' BY 3' BOARDS HAVE BECOME DEEPLY SCRATCHED PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) INTERIOR(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL,
- 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.
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- Facility SHELF(VES)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THREE "SPEED RACKS" ARE SOILED ON THEIR SLOTS WITH DEBRIS AND SALT PLEASE THOROUGHLY CLEAN
- 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
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- HANDSINK(S) HANDSINK(S)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLEASE PROVIDE DISPENSER FOR THE TRI-FOLD TOWELS OR "INSTALL" DISPENSER FOR PERFORATED ROLL AT HANDSINK OF BAR TO FACILITATE FREQUENT, HYGIENIC HANDWASHING
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- prep line UTENSIL(S)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- PLEASE STORE TONGS UPON A CLEAN,DRY SURFACE THAT IS ROUTINELY CLEANED AND IS EASILY ACCESSIBLE
- 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
|
11/30/2011 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned Before storage
- Corrections:
- Clean as specified above.
- Comment:
- OBSERVED FOOD DEBRIS ON 2 ONION CHOPPERS ON THE SHELF, A VEGETABLE PEELER ON THE SHELF AND 5 KNIVES IN THE KNIFE RACKS. FOOD CONTACT SURFACES OF EQUIPMENT MUST BE CLEANED AFTER BEING USED AND BEFORE BEING RETURNED TO STORAGE. CLEAN ITEMS NOW AND AFTER USE BEFORE RETURNING TO STORAGE. CORRECTED DURING INSPECTION BY CLEANING THE CHOPPERS AND THE KNIVES.
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in A concentration specified on manufacturers label
- Corrections:
- provide
- Comment:
- 1. O PPM QUATERNARY AMMONIUM (QUAT) OBSERVED DISPENSED AT THE SANITIZER PUMP NEAR THE MOP SINK THAT IS USED IN WIPING CLOTH BUCKETS AND FOR CLEAN IN PLACE EQUIPMENT. THE SANITIZER BUCKET HAS PRODUCT IN IT BUT THE PUMP DOES NOT APPEAR TO BE DRAWING THE PRODUCT. 2. O PPM QUAT OBSERVED DISPENSED AT THE BAR 4-COMPARTMENT SINK DISPENSER. 200-300 PPM QUAT IS REQUIRED TO PROPERLY SANITIZE WARES AND EQUIPMENT. SERVICE SANITIZER PUMPS TO DISPENSE 200-300 PPM QUAT. MANUALLY ADD SANITIZER TO WATER IN THE MEANTIME TO A CONCENTRATION OF 200-300 PPM QUAT. CORRECTED AT TIME OF INSPECTION. ECOLAB TECHNICIAN, EVAN, ARRIVED AND SERVICED BOTH SANITIZER PUMPS. 200 PPM QUAT DETECTED IN BOTH.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- POST A SIGN REMINDING EMPLOYEES TO WASH HANDS AT THE HAND WASH SINK IN THE REAR FOOD PREP AREA.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE THERMOMETERS TO MONITOR THE AMBIENT AIR TEMPERATURE IN THE VICTORY PREP COOLER ON THE COOK LINE AND IN THE SILVER KING 2-DRAWER COOLER UNIT ON THE COOK LINE.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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05/24/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/30/2010 | Routine Inspection |
- Critical: Cooling
- Items:
- Food(s) prepared from ingredients at room temperature
- Locations:
- kitchen SLICED TOMATO(ES)
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- SLICED TOMATOES AND CHERRY TOMATOES IN A POSITION OUTSIDE OF GRILLTOP RETARDER CONFINES TESTED 47 F (PROVIDED PIC WITH MDA TOMATO HANDOUT WHICH REGULATES SLICED TOMATOES AS OF APRIL 2009) PLEASE KEEP WITHIN RETARDER COOLING SECTION OR PRE-CHILL IN WALK IN COOLER THEN SLICE AND PLACE THERE AS DISCUSSED, MANAGEMENT PUT TOMATOES WITHIN COOLING UNIT TODAY, HENCEFORTH, IT WAS AGREED TO PRE-CHILL ALL TOMATOES BEFORE SLICING
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Facility single service items
- Problems:
- Without packaging/wrapping
- Corrections:
- Provide packaging/wrapping.
- Comment:
- PLEASE PHASE OUT USE OF BLACK UNWRAPPED STRAWS
- 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
|
04/07/2010 | Routine Inspection |
- Critical: Characteristics
- Comment:
- NEW DIPPER WELL INSTALLED
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- ALL BINS CLEAN TWO OF FIVE NOW WILL MERELY HOUSE MANUFACTURER'S BAGS AND BE SCOOPED FROM THE BAGS
- 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: Food Contact Surfaces and Uten
- Comment:
- EIGHT NEW BOARDS IN USE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
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09/15/2009 | Follow-up |
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