- Critical: Manual and Mechanical Warewash
- Comment:
- Corrected: Observed a ware washing machine with a chlorine sanitizing solution of 50-100 ppm chlorine.
- 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: Potentially Hazardous Food (Ti
- Comment:
- Corrected: Observed chopped lettuce at 41 F and sliced tomatoes at 41 F in the cold holding portion on top of the "Beverage-Air" reach in cooler near the fryers.
- 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)
|
03/06/2015 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- A chemical sanitizer used in a chorine sanitizing solution shall be between 50 and 100 ppm (parts per million). Observed ware washing machine with a chlorine sanitizing solution of 0 ppm. When using a chlorine sanitizing solution maintain 50 ppm to 100 ppm. Discontinue use of ware washing machine and set-up 3-compartment sink for ware washing until the ware washing machine is repaired.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous cold food shall be maintained at 41 F or less. Observed chopped lettuce at 46 F and sliced tomatoes at 46 F in the cold holding portion on top of the "Beverage-Air" reach in cooler near the fryers. Discard all potentially hazardous cold food at 41 F or above. Maintain all potentially hazardous cold food at 41 F or less. ,
- 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)
|
02/25/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors, Physical facilities/structures walls, Physical facilities/structures
- Locations:
- kitchen, kitchen, kitchen floor drain
- Problems:
- With accumulation of debris, With accumulation of debris, Greasy
- Corrections:
- Keep clean., Keep clean., Keep clean.
- Comment:
- Plastic lid, foam cup on floor behind pop machine. Vegetable oil covered with rag on floor next to deep fryer. Clean., Spider webs, dust in doorway above back door. Clean., Floor drains in kitchen are greasy. Toothpicks sitting in floor drain under steam table. Wall is greasy behind dishmachine. 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- prep station cooler
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Accumulation of crumbs, dirt on door gaskets of large prep cooler. Stainless steel shield and back of large prep cooler is dirty. Clean., Caulking between stainless backsplash at dish area and wall is black with mold. Remove caulk, clean, and replace with new mildew-resistant caulking.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
08/22/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- kitchen
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Piece of plastic on floor behind pop machine. Greasy rag on floor under prep table. 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- reach-in freezer(s), chemical sanitizing dishmachine
- Problems:
- Soiled, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Food residue on bottom of reach-in freezer. Clean., Wire shelves below dishmachine are dirty. 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.
|
02/13/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- can opener(s) Can opener blade
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Can opener blade greasy. Keep this food contact surfaces clean and sanitized. , Can opener blade cleaned and sanitized during inspection. VIOLATION CORRECTED.
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to Raw ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Raw eggs stored above raw avocados, cooked meat in walk-in cooler. Raw animal foods must be stored below and away from ready-to-eat foods. See handout., Raw eggs moved to lower shelf below vegetables. VIOLATION CORRECTED.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in cooler
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Accumulation of frozen food at bottom of reach in cooler floor. Clean this non food contact surface regularly.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
08/27/2013 | Routine |
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- prep station cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Both sides of cutting board at prep cooler are deeply scored. Resurface, if possible, or replace.
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- prep table
- Problems:
- Stored on Prep table
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Rags for wiping prep cooler and counter stored on prep table. Store rag completely immersed in sanitizer solution. See handout.
- 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
|
02/11/2013 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Comment:
- MACHINE TESTED 100 PPM CL2 IN FINAL RINSE RCP APPROVED
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Preventing Contamination from
- Comment:
- PERSONNEL IN KITCHEN WEARING GLOVES RCP APPROVED
- 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
|
08/17/2012 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- Cookline FOOD CONTACT SURFACE(S)
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- PIC SWITCHED OUT TO A PLASTIC BIN, CARDBOARD BOX USED FOR STORING CHIPS BEFORE DEEP FRYING PLEASE ONLY USE A CONTAINER THAT IS CAPABLE OF BEING CLEANED/SANITIZED
- 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: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- Dishmachine CHLORINE SANITIZATION
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- DISHMACHINE DID NOT PROVIDE ANY CHLORINE IN FINAL RINSE THOUGH PRIMED AND TESTED TWICE THREE COMPARTMENT SINK SET UP FOR SANITIZATION STEP IMMERSE ALL WASHED AND RINSED DISHWARE (IN MACHINE OR MANUALLY) FOR AT LEAST SEVEN (7) SECONDS AS DISCUSSED PLEASE FILL OUT RCP FOR FOLLOW-UP AS WELL,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- prep line BARE HAND CONTACT
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- COOK DICING TOMATOES WITHOUT GLOVES PLEASE ALWAYS WEAR A GLOVE(S) OR USE SOME UTENSIL TO PREVENT BARE HAND CONTACT PLEASE FILL OUT RISK CONTROL PLAN (RCP) FOR FOLLOW-UP,
- 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
|
08/06/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- kitchen KNIFE RACK(S)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- METALLIC BARS OF MAGNETIC KNIFE RACK RUSTY PLEASE KEEP CLEAN, SCRUBBED AND WIPED WITH SANITIZER BY PERSONNEL
- 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 with Equipment an
- Items:
- Equipment
- Locations:
- can opener BLADE(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- CAN OPENER BLADE SOILED PLEASE KEEP CLEAN AND ROUTINELY CLEAN/SANITIZE, PERSONNEL DISASSEMBLED, CLEANED/SANITIZED
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- Dishmachine CHLORINE SANITIZATION
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- DISHMACHINE PROVIDED 0 PPM CL2 IN FINAL RINSE THOUGH THIRD COMPARTMENT OF SINK WAS HOOKED UP TO DISPENSER WHICH WAS SUPPOSED TO BE QUAT, IT WAS TESTED WITH INSPECTOR'S KIT AT 0 PPM THE OWNER HAS A CONTRACT WITH SERVCE CONTRACTOR FOR THE MACHINE, SO HE WILL CALL HIM TO REPAIR IN THE MEANTIME, USE PROVIDED CHLORINE TEST KIT STRIPS (PIC'S STRIPS WERE WET), IN THREE COMPARTMENT SINK FOR SEVEN SECOND IMMERSION AS DEMONSTRATED TODAY AFTER WASHING AND RINSING IN MACHINE, PIC SET UP SINK AS IN PREVIOUS COMMENT
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- prep line BARE HAND CONTACT
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- PERSONNEL HANDLED A "WRAP" ITEM WITH BARE HANDS, PERSONNEL WASHED/DRIEDHANDS THEN PUT ON GLOVES PLEASE ALWAYS PROTECT AGAINST BARE HAND CONTACT WITH ALL READY TO EAT FOODS BY USING A GLOVE(S) OR UTENSIL
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- A) CUPS STILL BEING USED FOR SCOOPS PLEASE USE INSTEAD THE CUPS THAT HAVE HANDLES B) KNIFE STORED IN SLOT BETWEEN EASTERN WALL OF WALK IN COOLER AND EDGE OF TABLE PLEASE STORE ON CLEAN, DRY SURFACE IN BETWEEN USES OR MOVE TABLE OUT FROM WALL EVERY NIGHT AND CLEAN/SANITIZE IT
- 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
|
01/10/2012 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY CUTTING DOWN THE SPLASH GUARD AT THE ICE MACHINE DRAIN TO PROVIDE AN ADEQUATE AIR GAP AND BY SECURING THE ICE BIN DRAIN LINE TO PROVIDE AN ADEQUATE AIR GAP.
- 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: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY STORING KNIVES IN SILVERWARE RACK AND NOT BETWEEN THE WALL AND EQUIPMENT AND BY KEEPING THE CAN OPENER BLADE, BLENDER BLADES, AND VEGETABLE SHREDDER BLADE 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
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY LABELING THE REQUIRED FOODS SUCH AS COOKED RICE, BEEF, BEANS WITH THE DISCARD DATE.
- 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
|
07/21/2011 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice holding bin
- Corrections:
- Provide adequate air gap.
- Comment:
- 1. A SPLASH GUARD HAS BEEN INSTALLED ELIMINATING THE AIR GAPS BETWEEN THE ENDS OF THE 2 DRAIN LINES FROM THE ICE MACHINE AND THE FLOOD RIM LEVEL OF THE FLOOR DRAIN 2. THE DRAIN LINE FROM THE ICE HOLDING BIN AT THE SODA MACHINE HAS BECOME UNSECURED AND THE END OF THE DRAIN LINE HAS FALLEN BENEATH THE FLOOD RIM LEVEL OF THE FLOOR DRAIN AN AIR GAP OF AT LEAST ONE INCH MUST BE PRESENT BETWEEN THE END OF THE DRAIN LINE FROM FOOD EQUIPMENT AND THE FLOOD RIM LEVEL OF THE FLOOR DRAIN TO PREVENT POSSIBLE CONTAMINATION OF THE EQUIPMENT IN THE EVENT OF DRAIN BACK FLOW. REMOVE THE SPLASH GUARD AT THE ICE MACHINE DRAIN LINES AND RE-SECURE THE DRAIN LINE FROM THE ICE HOLDING BIN TO PROVIDE PROPER AIR GAPS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 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: Clean Sight/Touch-No Accum/Enc
- Comment:
- 1. OBSERVED SEVERAL KNIVES STORED IN THE CREVICE BETWEEN FOOD EQUIPMENT AND THE WALL 2. OBSERVED DRIED FOOD DEBRIS ON THE BLENDER BLADES, THE VEGETABLE SHREDDER BLADE, AND THE CAN OPENER BLADE. FOOD CONTACT SURFACES MUST BE KEPT CLEAN TO SIGHT AND TOUCH. REMOVE KNIVES FROM THE CREVICE BETWEEN EQUIPMENT. DO NOT STORE KNIVES IN AN AREA THAT IS NOT EASILY ACCESSIBLE FOR CLEANING. CLEAN THE CAN OPENER BLADE, VEGETABLE SHREDDER BLADE, AND BLENDER BLADES NOW AND AFTER USE BEFORE STORAGE. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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:
- NO DATE MARKINGS OBSERVED ON THE COOKED RICE, COOKED PORK AND COOKED BEEF IN THE WALK-IN COOLER. THESE ITEMS ARE PREPARED APPROXIMATELY EVERY 4 DAYS. COLD, POTENTIALLY HAZARDOUS FOODS THAT ARE HELD FOR MORE THAN 24 HOURS MUST BE DATE MARKED. DATE MARK THE NOTED FOODS AS REQUIRED. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- PROVIDE SCOOPS WITH HANDLES FOR ALL SPICES INCLUDING
- General violation description:
- 3-304.12 - SUGAR, SALT, PAPRIKA, OREGANO, CRUSHED RED PEPPER, CHILI POWDER, ETC. STORE SCOOPS WITH THE HANDLES EXTENDING OUT OF THE FOOD PRODUCT TO PREVENT HAND CONTACT WITH THE FOOD.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided In walk in cooler
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE A LIGHT SHIELD OR SHATTER RESISTANT LIGHT BULB IN THE WALK-IN COOLER.
- 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
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE QUATERNARY AMMONIUM (QUAT) TEST STRIPS TO MONITOR THE SANITIZER CONCENTRATION AT THE SANITIZER DISPENSER AT THE 3-COMPARTMENT SINK.
- 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)
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- 1. PROVIDE AN AMBIENT AIR THERMOMETER IN THE BEVERAGE AIR 1-DOOR UPRIGHT COOLER 2. REPLACE THE BROKEN AMBIENT AIR THERMOMETER IN THE 1-DOOR BEVERAGE AIR PREP COOLER.
- 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)
|
07/11/2011 | Routine Inspection |
- Critical:
- Comment:
- The walk in cooler ceiling was cleaned and sanitized. Violation had been corrected.
- 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:
- Comment:
- The single door freezer bottom shelf was cleaned, washed, rinsed and sanitized. Violation had been corrected.
- 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: Clean Sight/Touch-No Accum/Enc
- Comment:
- The walk in cooler ceiling was cleaned and sanitized. Violation had been corrected.
- 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: Cleaning Freq.,Food Contact Su
- Comment:
- The single door freezer bottom shelf was cleaned, washed, rinsed and sanitized. Violation had been corrected.
- 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
- Comment:
- Did not notice any soiled, wet wiping cloths. Violation had been 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
- Wiping Cloths, Use Limitation
- Comment:
- Did not notice any soiled, wet wiping cloths. Violation had been 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
|
01/19/2011 | Follow-up |
- Critical:
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- In front of the fan mount in the walk in cooler dust has accumulated on the ceiling. Cover all the food items and cover the shelves, then clean, wash, rinse and sanitize the fan mount and the ceiling. A follow up inspection will be conducted with in 10 days.,
- 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:
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- The single door reach in freezer bottom shelf has accumulated with food debris and blood. Clean, wash, rinse and sanitize all the food contact surfaces. A follow up inspection will be conducted with in 10 days. ,
- 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- In front of the fan mount in the walk in cooler dust has accumulated on the ceiling. Cover all the food items and cover the shelves, then clean, wash, rinse and sanitize the fan mount and the ceiling. A follow up inspection will be conducted with in 10 days.,
- 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: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- The single door reach in freezer bottom shelf has accumulated with food debris and blood. Clean, wash, rinse and sanitize all the food contact surfaces. A follow up inspection will be conducted with in 10 days. ,
- 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
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Soiled, wet wiping cloth was stored on the top of the in rail cooler. Soiled, wet wiping cloths provide the breeding grounds for the bacteria. As soon as it is used, store it in a sanitizer bucket. ,
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Soiled, wet wiping cloth was stored on the top of the in rail cooler. Soiled, wet wiping cloths provide the breeding grounds for the bacteria. As soon as it is used, store it in a sanitizer bucket. ,
- 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
|
01/05/2011 | Routine Inspection |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The walk in cooler was at 43f and the cheese was at 44.2 (stored at about 10.30 am), the ground beef was at 43.2f and the rice was at 43.5f. Potentially hazardous food shall be stored under 41f. Discard all the PHF that is more than 41 f and stored for more than 4 hours. The employee lowered the temperature and the cooler was at 40f and the rice came down to 41.2 f. Violation was corrected at the time of inspection.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical:
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- The can opener was soiled. It was scrubbed and washed in the dish washer at the time of inspection and the violation was corrected.
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The walk in cooler was at 43f and the cheese was at 44.2 (stored at about 10.30 am), the ground beef was at 43.2f and the rice was at 43.5f. Potentially hazardous food shall be stored under 41f. Discard all the PHF that is more than 41 f and stored for more than 4 hours. The employee lowered the temperature and the cooler was at 40f and the rice came down to 41.2 f. Violation was corrected at the time of inspection.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical:
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- The can opener was soiled. It was scrubbed and washed in the dish washer at the time of inspection and the violation was corrected.
- 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- The can opener was soiled. It was scrubbed and washed in the dish washer at the time of inspection and the violation was corrected.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The walk in cooler was at 43f and the cheese was at 44.2 (stored at about 10.30 am), the ground beef was at 43.2f and the rice was at 43.5f. Potentially hazardous food shall be stored under 41f. Discard all the PHF that is more than 41 f and stored for more than 4 hours. The employee lowered the temperature and the cooler was at 40f and the rice came down to 41.2 f. Violation was corrected at the time of inspection.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
07/19/2010 | Routine Inspection |
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Found two soiled wet wiping cloths on the counter. After use immediately store them in a sanitizer bucket. Soiled, wet wiping cloths provide breeding grounds for bacteria. At the time of inspection they were stored in a sanitizer bucket and the violation was 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)
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Found two soiled wet wiping cloths on the counter. After use immediately store them in a sanitizer bucket. Soiled, wet wiping cloths provide breeding grounds for bacteria. At the time of inspection they were stored in a sanitizer bucket and the violation was 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)
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Found two soiled wet wiping cloths on the counter. After use immediately store them in a sanitizer bucket. Soiled, wet wiping cloths provide breeding grounds for bacteria. At the time of inspection they were stored in a sanitizer bucket and the violation was 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)
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Found two soiled wet wiping cloths on the counter. After use immediately store them in a sanitizer bucket. Soiled, wet wiping cloths provide breeding grounds for bacteria. At the time of inspection they were stored in a sanitizer bucket and the violation was 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)
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Found two soiled wet wiping cloths on the counter. After use immediately store them in a sanitizer bucket. Soiled, wet wiping cloths provide breeding grounds for bacteria. At the time of inspection they were stored in a sanitizer bucket and the violation was 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)
|
01/15/2010 | Routine Inspection |
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