- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection facility has switched to using time as a public health control. Food was observed marked with the time it was placed out and the time to discard. Written procedures were provided at time of inspection. Corrected.
- 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)
|
06/15/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection cut tomato, cheese, deli meat, and cooked noodles holding between 47-51 F. All potentially hazardous cold food shall be held at 41 F or below. Correct by repair/replacing cooler so that all potentially hazardous cold food is held a 41 F or below, or switch to using time as a public health control. Keeping lids on containers of food when not in use can help keep food cold. Use tight fitting containers to prevent the loss of cold air from the prep cooler, and switching to using metal container for food storage can help cool faster. This is a repeat violation fill out and submit risk control plan. If violation is a repeat at next follow up an office consultation with associated fee may occur. Guidelines for using time as a public health control were provided at time of inspection. days. Discard all potentially hazardous cold food that has been out of temperature for more then 6 hours. Correct immediately a follow up will occur in about 10. ,
- 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)
- Nonfood-Contact Surfaces
- Comment:
- Corrected at time of inspection shelves in walk in cooler, microwave, and wall/filters under cook line were observed clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Comment:
- Observed at time of inspection sanitizer cloths were stored completely submerged in sanitizer solution. Corrected
- 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
|
06/01/2015 | Follow-up |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Observed at time of inspection pesticide not for use in a food establishment. All pesticides used in a restaurant must be approved for use in a food establishment. Corrected at time of inspection pesticide was removed from facility. Corrected.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed at time of inspection on top of prep cooler cut tomato's, cut lettuce, cheese, coleslaw at 49 F. Inside prep cooler cooked chicken 50 F, cooked noodles 45 F, Deli meat 50 F. All potentially hazardous cold food must be maintained at 41 F or below to prevent the growth and spread of harmful pathogens. Correct by discarding all temperature abused food. A follow up will occur in about 10 days. , ,
- 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)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection grease building up on the filers under cook line and on the fire suppression system under cook line. Microwave has a build up of food particles on walls and ceiling. Shelves in the walk in cooler have a build up of old food particles. Correct by cleaning at a frequency able to prevent the build up of soil, grease, and food debris. Correct as soon as possible a follow up will occur at the next routine inspection.,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed at time of inspection sanitizer cloths stored wet on cutting boards. Wet in use sanitizer cloths must be store completely submerged in sanitizer solution to prevent the growth and spread of pathogens. Correct by disposing of sanitizer cloths and wash cutting boards. A follow up will occur at the next routine inspection.,
- 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
|
05/11/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- COOKED GROUND BEEF OBSERVED AT COOKLINE AT 74 F. ALL REQUIRED FOODS SHALL BE STORED OUT OF THE TEMPERATURE DANGER ZONE. CORRECT IMMEDIATELY., CORRECTED IA COOLING FOOD PRODUCT IN PROPER COOLER DURING 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)
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned per manufacturers instructions
- Corrections:
- Clean according to manufacturer specifications
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- Cutting board(s) cookline
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- 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
|
11/21/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL WAS AVAILABLE AT THE KITCHEN HAND WASH STATION. IT WAS PROVIDED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
05/22/2014 | Routine Inspection |
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE SCOOP IN THE ICE MAKER WAS CRACKED. DO NOT USE THE CRACKED PLASTIC UTENSILS. THEY MAY POSE PHYSICAL HAZARD. THE SCOOP WAS DISCARDED AN D STAINLESS STEEL SCOOP WAS PLACED INSIDE THE ICE MAKER. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
11/13/2013 | Routine Inspection |
- Critical: Backflow Prevention
- Comment:
- THE AIR GAP WAS PROVIDED TO THE DRAIN PIPE BY SHORTENING IT. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE 3 DOOR IN RAIL COOLER WAS AT 46F AND THE MOZORELLA SHREDDED CHEESE WAS AT 40F AND THE ROAST BEEF WAS AT 41F. THE GASKETS WERE REPLACED. VIOLATION HAD BEEN CORRECTED.
- 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)
|
05/30/2013 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE DRAIN PIPES FROM THE COOLERS WERE HANGING INTO THE FLOOR DRAIN. TO PREVENT BACK SIPHON AGE AND TO PROTECT THE EQUIPMENT PROVIDED A MINIMUM OF 1 INCH AIR GAP BETWEEN THE BOTTOM OF THE EQUIPMENT DRAIN AND THE TOP OF THE FLOOR DRAIN. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep table prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE 3 DOOR IN RAIL COOLER WAS AT 46F AND THE SALAD WAS AT 46F AND THE TURKEY SLICES WERE AT 49F. DISCARD ALL THE POTENTIALLY HAZARDOUS FOOD ITEMS THAT ARE ABOVE 41F FOR MORE THAN 4 HOURS. AT THE TIME OF INSPECTION THE PHF WAS STORED ON ICE MEDIA. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Utility sink
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE THE GASKET ON THE 3 DOOR IN RAIL COOLER.
- 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.
|
05/06/2013 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep table prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE PREP COOLER TOP AND BOTTOM: LUNCH MEAT 51F, PASTA 48-52F, PIZZA CHEESE 48F, SLAW 47F, CUT LETTUCE 50F, CUT TOMATOES 43F. HOLD AT OR BELOW 41F TO MINIMIZE THE RISK OF BACTERIAL GROWTH. CORRECTED BY DISPOSING OF THE SLAW AND MOVING THE REST OF THE FOOD TO THE WALK IN 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment, Equipment
- Locations:
- prep cooler Utility sink
- Problems:
- In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- REPAIR/REPLACE THE COOLER NOTED IN 3-501.16 TO MAINTAIN FOOD AT OR BELOW 41F. THE UTILITY SINK IS CRACKED: REPAIR OR REPLACE.
- 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.
|
11/08/2012 | Routine |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- walk-in cooler(s)
- 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 MEAT SAUCE COOLING SINCE LATE MORNING IN A LARGE POT AT 84F IN THE CENTER OF POT AND 57F AT THE EDGE. RAPID COOL USING SHALLOW PANS,ICE BATH OR ICE WANDS. CORRECTED BY DIVIDING INTO 2 POTS AND USING ICE BATH IN SINK TO COOL.
- 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: Hot and cold holding
- Items:
- Cold food item(s), Hot food item(s)
- Locations:
- hot holding unit
- Problems:
- Stored above 41 degrees f, Stored below 135 degrees F
- Corrections:
- Store below 41 degrees F., Store above 135 degrees F.
- Comment:
- ALFREDO SAUCE WAS AT 91F AND MEAT BALLS AT 125F IN THE HOT HOLDER. HOLD AT 135F OR HIGHER FOOD TEMP. CORRECTED BY RE-HEATING ON THE STOVE TO 165F AND TURNING THE HOT HOLDER UNIT UP TO HOLD AT 135F.
- 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)
|
05/10/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- food prep area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER BLADE HAS OLD DRIED DEBRIS. KEEP CLEAN. CORRECTED BY CLEANING.
- 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
|
10/31/2011 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- food prep area
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s), Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer., Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS STORED IN SOAPY WATER. STORE 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
|
04/21/2011 | Routine Inspection |
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- STORE WET TOWELS IN SANITIZER SOLUTION WHEN NOT IN HAND.
- 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
|
10/28/2010 | Routine Inspection |
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
04/07/2010 | Routine Inspection |
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
03/31/2010 | Routine Inspection |
| No violation noted during this evaluation. | 11/11/2009 | Follow-up |
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