- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored Not clean That is not cleaned and sanitized at least every 4 hours
- Corrections:
- Store in clean and protected manner.
- Comment:
- SPATULA AND PIZZA SLICER LAYING ON TOP OF THE MICROWAVE THAT WAS UNCLEAN. , CORRECTED BY OPERATOR WASH, RINSE AND SANITIZE THE UTENSILS AND OPERATOR WILL IN THE FUTURE STORE ON A CLEAN SURFACE.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Locations:
- Under 3-compartment sink
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- FLOOR DRAIN UNDER THE 3 COMPARTMENT SINK IS SLOW TO DRAIN. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
11/07/2014 | Routine |
- Critical: Hand Drying Provision
- Comment:
- PAPER TOWEL PROVIDED. CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Comment:
- 2 SMALLL SLABS OF RIBS AT 41F. 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)
- Critical: Sanitizing Solutions, Testing
- Comment:
- CHLORINE TEST STRIPS PROVIDED. 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)
|
12/06/2013 | Follow-up |
- Critical: Exclusions and Restrictions
- Items:
- Person-in-charge
- Problems:
- Failed to restrict sick/ill employee(s)
- Corrections:
- Place restrictions as required by code.
- Comment:
- PERSON IN CHARGE DID NOT KNOW ANY OF THE 5 SYMPTOMS. CORRECTED BY RETRAINING AND HAND OUTS FOR EMPLOYEE HEALTH FORM.
- General violation description:
- 2-201.12 - The PERSON IN CHARGE shall: (A) Exclude a FOOD EMPLOYEE from a FOOD ESTABLISHMENT if theFOOD EMPLOYEE is diagnosed with an infectious agent specified under 2-201.11(A)
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PAPER TOWEL NOT AVAILABLE AT THE HAND WASH SINK NOR IN THE EMPLOYEE BATHROOM. NAPKINS ARE NOW BEING USED FOR A REPLACEMENT FOR NOW. ,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 3 SMALL SLABS OF RIBS AT 47F, 47F, AND 50F RESPECTIVELY. DISCARDED. ,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- HAND WASH SINK IN NEXT TO 3 COMPARTMENT SINK HAD 2 LARGE CANS INSIDE OF IT. , CORRECTED BY REMOVING THE CANS FROM INSIDE OF 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)
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- FOOD EMPLOYEE WAS DRINKING FROM A BOTTLED WATER CONTAINER WHILE PREPARING CUT LETTUCE. USE DRINKING CONTAINER THAT PROVIDES A TOP AND A 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
|
11/21/2013 | Routine |
- Clean Condition
- Items:
- Employee clothing
- Locations:
- kitchen Oven Mits
- Problems:
- Soiled
- Corrections:
- Replace soiled glove.
- Comment:
- As oven mitts become soiled to the point that they can no longer be maintained clean, they must be replaced with new. Inventory and evaluate all oven mitts, and replace as necessary.
- General violation description:
- 2-304.11 - FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Cleaning Ventilation Systems,
- Items:
- Ventilation system exhaust air ducts
- Locations:
- pizza oven Mesh Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep MUCH cleaner the mesh filters located within the ventilation hood canopy including ALL overhead support structures. These filters must be clean so that the system captures greases and dusts as originally designed. Much less oils and greases will accumulate behind the filters when they are maintained clean. Simply clean and clean often.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
|
11/12/2012 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- food prep area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the fan guard to the personal cooling fan located at the front service counter. Simply wash this guard often, preferable outside, and keep clean with frequent washings.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Dry storage area bulk food bins
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Discontinue using a simple bowl as a product scoop. Simply purchase and utilize a proper Food Grade product scoop keeping the handle properly extended from bulk products to minimize contamination potential.
- 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
|
10/04/2011 | Routine Inspection |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- DARK GARBAGE/TRASH BAGS ARE NOT APPROVED FOR USE AS FOOD STORAGE BAGS. FOOD STORAGE IS ALLOWED IN CLEAR OR LIGHT COLORED FOOD GRADE BAGS. CORRECTED TODAY BY OWNER.
- 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
|
09/14/2010 | Routine Inspection |
| No violation noted during this evaluation. | 09/01/2009 | Routine Inspection |
| No violation noted during this evaluation. | 03/03/2009 | Routine Inspection |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- gloves
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- EMPLOYEE GOT INSTRUCTED DURING THE VISIT TO WEAR GLOVES WHEN TOUCHING READY TO EAT FOOD. VIOLATION CORRECTED.
- 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
|
09/18/2008 | Routine Inspection |
- Repairing
- Items:
- Physical facilities
- Locations:
- drain line(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- DRAIN LINE IS PARTIALLY CLOGGED. DO REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
03/27/2008 | Routine Inspection |
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