- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- 2-door cooler(s) cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE YOGURT, MILK IN 44 F IN BEV AIR COOLER AT COOKLINE. ALL REQUIRED FOODS SHALL BE HELD AT 41 F OR LOWER. REMOVE ALL FOODS AND COOL/STORE IN WALK IN COOLER. STOP USING REACH IN COOLER IMMEDIATELY AND CALL FOR SERVICE. CORRECT IMMEDIATELY.,
- 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)
- Locations:
- walk in freezer(s) floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep 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.
- Repairing
- Items:
- Physical facilities
- Locations:
- ceiling lights
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- A WATER STAINED CEILING TILE OBSERVED NEAR OFFICE AREA CEILING. VARIOUS CEILING LIGHT BULBS ARE BURNED OUT. ALL AREAS SHALL BE IN GOOD REPAIR. REPLACE CEILING TILE AND BURNED OUT LIGHT BULBS IMMEDIATELY.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
10/07/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
10/15/2013 | Routine Inspection |
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- storage area
- Problems:
- Stored over/with Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- OBSERVED FABREZE CLEANING PRODUCT STORED OVER SINGLE SERVE PACKETS AND BOTTLED CONDIMENTS IN THE STORAGE CLOSET IN DINING ROOM. CORRECTED B Y REMOVING THE CLEANING PRODUCT AND STORING IN CHEMICAL STORAGE AREA.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Kitchen/ Food Prep Area
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE FLOOR UNDER EQUIPMENT, ALONG WALLS, IN CREVICES IN PREP AND SERVING AREAS
- 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.
|
05/24/2012 | Routine Inspection |
- Cutting surfaces
- Items:
- Cutting surface(s) cutting block(s) bakers table
- Locations:
- food prep area
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- CUTTING TABLES OBSERVED WITH CUTS AND ROUGH EDGES. RE-SURFACE/REPLACE TO BE SMOOTH AND EASILY CLEANABLE.
- 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.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes Cleaning
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- HAND SINK USED TO RINSE COFFEE MAKER. USE THE 3-C 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)
|
05/19/2011 | Routine Inspection |
| No violation noted during this evaluation. | 12/16/2010 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- EMPLOYEE OBSERVED EATING SNACKS NEAR DISHWASHER IN BACK........PROVIDE BREAK AREA FOR EMPLOYEE TO EAT AND ENSURE THEY USE IT. ENSURE EMPLOYEES ARE NOT EATING IN WORK AREAS.
- 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHICKEN PIECES RECORDED AT 45F IN CONTRAINER ABOVE THE CONTAINERS IN COOLER TOP......RECOMMEND STORING CONTAINER IN THE COOLER UNIT..............MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.
- 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEE OBSERVED PUTTING ON GLOVES WITHOUT WASHING HANDS AFTER EATING SNACK.............ENSURE EMPLOYEES WASH HANDS A MINUMUM OF 20 SECONDS BEFORE PUTTING ON GLOVES AND ESPECIALLY AFTER EATING.......INSTUCT EMPLOYEES TO ALWAYS WASH HANDS AFTER EATING FOOD OR PUTTING HAND TO MOUTH AS OBSERVED AT VISIT.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- PROVIDDSE CHLORINE TEST STRIP TO MONITOR SANITATION RINSE OF DISHWASHER.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
11/23/2010 | Routine Inspection |
| No violation noted during this evaluation. | 05/24/2010 | Follow-up |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS, AND THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS BEFORE THE FIRST DAY OF WORK OR TRAINING....NEW EMPLOYEE WAS NOT KNOWLEDGEABLE IN THE REQUIRED REPORTING OF ILLNESSES WITH DIARRHEA/VOMITING ON THEIR DAY OFF. PROVIDED OPERATOR WITH A HANDOUT THAT INCLUDES THE BACK TO WORK CRITERIA FOR ILLNESSES WITH DIARRHEA OR VOMITING FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISHWASHER IS NOT DISPENSING SANITIZER AFTER NUMEROUS RUNS AT VISIT......REPAIR MACHINE TO DISPENSE 50-100 PPM SANITATION RINSE (FINAL CYCLE) OPERATOR CORRECTED AT TIME OF VISIT,,,,ENSURE ALL EARLIER WASHED UTENSILS AND EQUIPMENT HAVE BEEN SANITIZED PROPERLY BEFORE USING . KEEP A CLOSE WATCH ON THE SANITATION RINSE CONCENTRATION TODAY AND ESPECIALLY EACH MORNING BEFORE RUNNING EQUIPMENT THROUGH THE DISHWASHER.
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE 2 FRONT REACH IN COOLERS WITH THERMOMETERS OR FIND AND LOCATE IN A VIEWABLE LOCATION.
- 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)
|
05/06/2010 | Routine Inspection |
| No violation noted during this evaluation. | 11/11/2009 | Routine Inspection |
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