- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Physical facilities must be maintained clean. Observed the filters over the stove and grill have an accumulation of dust and debris. The vents in the kitchen and the storage room also have an accumulation of debris. Keep facilities clean and vents clear of dust debris.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment must be maintained in good repair and condition. Observed the paper towel dispenser in the employee restroom is out of batteries and the paper towel that is provided is in a precarious position on top of the toilet paper dispenser. Replace batteries so that the paper towel dispenser is dispensing properly.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A plumbing system must be maintained in good working condition. Observed these plumbing issues: 1. Leaky faucets at the 2-Compartment sink. 2. Handle in the employee restroom is loose and leaking. Repair plumbing fixtures and maintain in good working condition.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/21/2015 | Routine |
| No violation noted during this evaluation. | 10/16/2014 | Routine |
| No violation noted during this evaluation. | 03/27/2014 | Routine |
| No violation noted during this evaluation. | 09/20/2013 | Routine |
| No violation noted during this evaluation. | 09/24/2012 | Routine |
- Critical: System Maintained in Good Repa
- Comment:
- THE LEAKY FAUCET HAS BEEN REPAIRED. CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/19/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Comment:
- OBSERVED A COFFEE CUP UNDER THE COUNTER AT THE SERVICE LINE. EMPLOYEES MUST ONLY DRINK FROM A CUP WITH A LID AND STRAW.
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- OBSERVED OPENED PACKAGES OF DELI TURKEY DATED 3/9/12 AND OPENED DELI HAM DATED 3/16/12 IN THE 6 DOOR LATCH HANDLE COOLER. THE PIC STATES THE DATE MARK IS WHEN THEY RECEIVED IT/PUT IT IN THE FREEZER. IT IS GOOD PRACTICE TO MARK THAT, BUT THE DATE OPENED, PREPARED, COOKED MUST BE INDICATED ON THE DATE MARKING TO SHOW WHEN THE PRODUCT IS OPENED, AND MUST BE USED WITHIN 7 DAYS. LABELS WERE CHANGED TO REFLECT THE DATE OPENED (4/2/12).
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: System Maintained in Good Repa
- Comment:
- FAUCET IS NOT REPAIRED AND IS STILL SPRAYING WATER. MAINTENANCE PERSON SAID LEAK WILL BE FIXED OVER BREAK. SHOULD BE REPAIRED BY 4/16/12.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Food storage
- Comment:
- THE NEW WALK IN FREEZER HAS SHELVING UNITS INSTALLED. ALL FOOD IS STORED 6" ABOVE THE FLOOR. CORRECTED.;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
|
04/03/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Locations:
- Beverage food prep area
- Problems:
- Drinking From uncovered beverage container
- Corrections:
- Beverage container must be covered.
- Comment:
- EMPLOYEES SHALL EAT OR DRINK IN AREAS DESIGNATED WHERE CONTAMINATION OF FOOD, CLEAN EQUIPMENT, UTENSILS, LINENS AND SINGLE-SERVICE ITEMS CAN NOT RESULT. EMPLOYEES MAY ONLY DRINK FROM A CONTAINER WITH A LID AND STRAW. OBSERVED A TWIST-OFF TOP WATER BOTTLE ON THE PREP TABLE WHERE THE COOKIES WERE BEING WRAPPED FOR SERVICE. CORRECTED AT INSPECTION. BEVERAGE WAS MOVED TO AN APPROVED AREA. TRAIN EMPLOYEES TO KEEP EATING OR DRINKING TO DESIGNATED AREAS OR USE A CUP WITH A LID AND STRAW.,
- 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: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- dish machine(s)
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- AFTER BEING CLEANED, EQUIPMENT FOOD CONTACT SURFACES AND UTENSILS SHALL BE SANITIZED BY: HOT WATER MECHANICAL OPERATIONS ACHIEVING A UTENSIL SURFACE TEMPERATURE OF 160 DEGREES F MEASURED BY AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR, OR BY CHEMICAL SANITIZER OF APPROPRIATE CONCENTRATION FOR AT LEAST 30 SECONDS. OBSERVED THE AUTOMATIC DISH MACHINE NOT ABLE TO CHANGE A TEMPERATURE STRIP (160 DEGREES F) AFTER OVER 10 ATTEMPTS. A MAINTENANCE PERSON AND AN ECOLAB REPRESENTATIVE REPAIRED THE MACHINE DURING THE INSPECTION. THE PROPER TEMPERATURE IS NOW BEING ACHIEVED. CORRECTED. CONTINUE TO MONITOR THE DISH MACHINE FOR PROPER TEMPERATURE. ALTERNATIVELY, THE 2 COMPARTMENT SINK MUST BE USED FOR THE FINAL SANITIZATION STEP IF THE DISH MACHINE CANNOT ACHIEVE PROPER TEMPERATURE.
- 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- reach-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- READY TO EAT, POTENTIALLY HAZARDOUS FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY THE FOOD SHALL BE CONSUMED, SOLD, OR DISCARDED. FOOD SHALL BE HELD AT 41 DEGREES F OR LESS FOR A MAXIMUM OF 7 DAYS. OBSERVED PLASTIC CONTAINERS IN THE REACH IN COOLER BEHIND THE OVEN CONTAINING MEXICAN CORN, SLOPPY JOE MEAT, AND WRAPPED CHEESEBURGERS TO NOT HAVE ANY DATE MARKINGS. PIC STATES THAT THE ITEMS ARE DUE TO BE DISCARDED, BUT NEED TO BE LOGGED FIRST. DISCARD ITEMS THAT ARE NOT GOING TO BE USED. PROPERLY DATE MARK ANYTHING POTENTIALLY HAZARDOUS THAT WILL BE HELD LONGER THAN 24 HOURS.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- THE PERSON IN CHARGE SHALL BE AWARE OF SYMPTOMS AND ILLNESSES THAT WOULD REQUIRE EMPLOYEES TO BE EXCLUDED FROM WORKING WITH FOOD, SUCH AS: VOMITING, DIARRHEA, JAUNDICE, SORE THROAT WITH FEVER, AND THE BIG 5 ILLNESSES (E. COLI, NOROVIRUS, HEPATITIS A, SHIGELLA, AND SALMONELLA). THE PERSON IN CHARGE WAS NOT AWARE OF THE SYMPTOMS OR THE BIG 5 ILLNESSES. CORRECTED AT INSPECTION. A BIG 5 ILLNESSES POSTER WAS LEFT AT THE KITCHEN ALONG WITH FORMS 1A & 1B. THE ILLNESSES AND SYMPTOMS WERE GONE OVER WITH THE MANAGER/PIC AND THEY ARE NOW AWARE AND WILL TRAIN OTHER EMPLOYEES.
- 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: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) cold
- Locations:
- dish machine(s) cold water faucet
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A PLUMBING SYSTEM SHALL BE MAINTAINED IN GOOD REPAIR. OBSERVED THE COLD WATER FAUCET NEAR THE DISH MACHINE/GARBAGE DISPOSAL TO BE SPRAYING WATER OUT OF ITS SIDE. REPAIR FAUCET., ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Problems:
- Dried with a cloth towel
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- AFTER CLEANING AND SANITIZING, EQUIPMENT AND UTENSILS SHALL BE AIR DRIED. OBSERVED AN EMPLOYEE DRYING PLASTIC CONTAINERS, THAT WERE JUST WASHED, WITH A DRY CLOTH. AIR DRY ALL EQUIPMENT AND UTENSILS.
- 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
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- floor walk-in freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- FOOD SHALL BE PROTECTED FROM CONTAMINATION BY STORING THE FOOD 6" ABOVE THE FLOOR. OBSERVED SEVERAL BOXES OF FOOD STORED ON THE FLOOR IN THE NEW WALK IN FREEZER. PROVIDE MEANS FOR FOOD TO BE STORED 6" 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
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- 2-compartment sink(s)
- Problems:
- Stored in water That is standing
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- POTENTIALLY HAZARDOUS FOOD SHALL BE THAWED UNDER REFRIGERATION THAT MAINTAINS THE FOOD AT 41 DEGREES F OR LESS, OR COMPLETELY SUBMERGED UNDER RUNNING WATER OF 70 DEGREES F OR BELOW, OR AS PART OF THE COOKING PROCESS. OBSERVED A PACKAGE OF DELI SALAMI SLICES IN A CONTAINER OF WARM, STANDING WATER IN THE 2 COMPARTMENT SINK. THAW FOODS BY ONE OF THE METHODS DESCRIBED. CORRECTED AT INSPECTION. DELI SALAMI WAS MOVED TO THE REACH IN COOLER TO THAW.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
03/07/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- REACH-IN COOLER HODLING MILK AT 40F. VIOLATION 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)
|
10/13/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SNACK LINE COOLER HOLDING MILK AT 45F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. BRING COOLER TEMPERATURE DOWN TO CORRECT TEMPERATURE. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 10-3-11 TO VERIFY COMPLIANCE.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SNACK LINE COOLER HOLDING MILK AT 45F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. BRING COOLER TEMPERATURE DOWN TO CORRECT TEMPERATURE. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 10-3-11 TO VERIFY COMPLIANCE.,
- 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)
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Problems:
- Dried with a cloth towel
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- OBSERVED KITCHEN STAFF DRYING PLASTIC TRAYS WITH CLEAN TOWEL. DISHES MUST BE ALLOWED 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- FREEZER IN KITCHEN IS NOT KEEPING FOOD FROZEN. EQUIPMENT MUST BE MAINTAINED IN GOOD REPAIR. REPAIR FREEZER. NOTE: FOOD IS BEING TRANSPORTED TO ANOTHER FREEZER, BE SURE TO DISCARD FOOD THAT HAS THAWED AND CANNOT BE REFROZEN.
- 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.
|
09/26/2011 | Routine Inspection |
| No violation noted during this evaluation. | 09/21/2010 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- NO EMPLOYEE BEVERAGES PRESENT. VIOLATION CORRECTED.
- 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
|
10/08/2009 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Stored improperly
- Corrections:
- Store in manner that does not contaminate items.
- Comment:
- EMPLOYEE WATER BOTTLES STORED IN FREEZER, ON SHELF NEXT TO CLEAN DISHES. STORE EMPLOYEE BEVERAGES IN A DESIGNATED AREA AWAY FROM FOOD AND CLEAN EQUIPMENT. WILL RETURN ON/ABOUT 9-28-09 TO VERIFY COMPLIANCE.,
- 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
|
09/16/2009 | Routine Inspection |
| No violation noted during this evaluation. | 09/25/2008 | Routine Inspection |
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