Pizza Kitchen, 15264 Michigan Ave., Dearborn, MI 48126 - inspection findings and violations

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Business Info

Restaurant name: PIZZA KITCHEN
Address: 15264 Michigan Ave., Dearborn, MI 48126
Permit #: 058623
Non-smoking facility: No
Last inspection: 06/25/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 06/25/2015Follow-up
No violation noted during this evaluation. 06/04/2015Follow-up
No violation noted during this evaluation. 05/27/2015Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed soiled can opener blade and holder. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
    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 Temperature Measuring Dev
    Items:
    Food thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no metal stem food thermometer for checking the food temperatures. Provide a calibrated food thermometer.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no paper towels for te dishroom handsink. Provide paper towels in the dispenser. Fill out a risk control plan and return a copy to the inspector during the revisit.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no soap for the dishroom handsink. Provide soap in dispenser at the handsink. Fill out a risk control plan and return a copy to the inspector during the revisit.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Critical: Handwashing Sink, Installation
    Items:
    Handwashing facility
    Problems:
    Lack of cold water
    Corrections:
    Provide cold water.
    Comment:
    Observed no cold water for the handsink next to the pizza oven. Hot and cold water under pressure must be provided. Repair the handsink to provide cold water.
    General violation description:
    5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed pepperonis, cheese and ham in the pizza prep cooler at temperatures of 47-51 degrees F and the air temperature of the cooler is 58 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the 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)
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no chlorine test kit for checking the sanitizer. Provide a chlorine test kit. Fill out a risk control plan and return a copy to the inspector during the revisit.
    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: Temperature Measuring Devices,
    Items:
    Air/water thermometer(s)
    Problems:
    Not accurate
    Corrections:
    Replace.
    Comment:
    Observed inaccurate air thermometer in the pizza prep cooler. Provide an accurate air thermometer in this cooler.
    General violation description:
    4-203.12 - (A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5°C in the intended range of use.(Pf) (B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±3°F in the intended range of use. (Pf)
  • Covering Receptacles
    Items:
    Waste container(s)/container(s)
    Problems:
    Not covered
    Corrections:
    Keep covered.
    Comment:
    Observed lid left open on the garbage dumpster. Keep lid closed when not in use.
    General violation description:
    5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
  • Food Storage
    Items:
    Food item(s) in storage
    Problems:
    Exposed to dust, splash, or other contaminates
    Corrections:
    Store in protected manner.
    Comment:
    Observed broken lid on the flour bin. Replace with a new tight fitting lid.
    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
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed torn door gasket on the middle door of the pizza prep cooler. Repair or replace the door gasket.
    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.
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no handwashing sign for the handsink next to the pizza oven. Provide a handwashing sign.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Intensity
    Items:
    Lighting intensity
    Problems:
    Less than
    Comment:
    Observed dim lighting in the restroom. Provide proper illumination. Repair or replace the light bulbs.
    General violation description:
    6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
 05/14/2015Routine
  • Critical: Handwashing Sink, Installation
    Comment:
    CORRECTED: HOT WATER IS PROVIDED TO HAND SINK IN EMPLOYEE BATHROOM.
    General violation description:
    5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
  • Critical: Sanitizing Solutions, Testing
    Comment:
    CORRECTED: FACILITY IS USING QUATERNARY AMMONIUM TO SANITIZE DISHES. QUATERNARY AMMONIUM STRIPS ARE AVAILABLE.
    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
    Comment:
    HAND SINK ON COOK LINE IS FUNCTIONING PROPERLY AND EMPLOYEES HAVE ACCESS TO 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)
 12/19/2014Follow-up
  • Critical: Characteristics
    Comment:
    CORRECTED: PINEAPPLE HAS BEEN PLACED IN STAINLESS STEEL PAN WITH A LID.
    General violation description:
    4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
  • Critical: Hand Drying Provision
    Comment:
    CORRECTED: PAPER TOWEL IS AVAILABLE AT ALL HAND SINKS.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Comment:
    CORRECTED: SOAP HAS BEEN PROVIDED TO ALL HAND SINKS.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Critical: Handwashing Sink, Installation
    Comment:
    UNCORRECTED: HAND SINK IN EMPLOYEE BATHROOM STILL HAS NO HOT WATER PROVIDED. SUBMIT RISK CONTROL PLAN FOR THIS REPEAT VIOLATION TO THE CONTACT INFORMATION PROVIDED AT INSPECTION. FAILURE TO COMPLY MAY RESULT IN AN OFFICE CONSULT WITH ASSOCIATED FEES.,
    General violation description:
    5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
  • Critical: Sanitizing Solutions, Testing
    Comment:
    UNCORRECTED: CHLORINE TEST STRIPS ARE NOT AVAILABLE. MANAGER STATED THAT THEY WILL BE PROVIDED. SUBMIT RISK CONTROL PLAN FOR THIS REPEAT VIOLATION TO THE CONTACT INFORMATION PROVIDED AT INSPECTION. FAILURE TO COMPLY MAY RESULT IN AN OFFICE CONSULT WITH ASSOCIATED FEES.,
    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
    Comment:
    UNCORRECTED: HAND SINK AT COOK LINE HAS NO HOT WATER PROVIDED. REPAIR HAS BEEN ARRANGED. CORRECTED: 1) HAND SINK AT DISH AREA IS PROVIDED WITH HOT AND COLD WATER. 2) HAND SINK NEAR PIZZA OVENS HAS BEEN REPAIRED. 3) EQUIPMENT HAS BEEN REMOVED FROM THE FRONT OF DISH AREA HAND SINK. CORRECT IMMEDIATELY. THE REPEATED NATURE OF THIS VIOLATION MAY RESULT IN AN OFFICE CONSULT WITH ASSOCIATED FEES.,
    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)
  • Critical: When to Wash
    Comment:
    CORRECTED: NO FOOD SERVICE WAS OBSERVED DURING INSPECTION. PERSON IN CHARGE STATED THAT EMPLOYEE HAD BEEN REPRIMANDED AND RETRAINED TO WASH HANDS PROPERLY.
    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
 12/11/2014Follow-up
  • Critical: Backflow Prevention, Air Gap
    Items:
    Air gap between supply line and flood rim of
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OBSERVED HOSE COMING FROM MOP SINK FAUCET TO BE STORED WITH HOSE END IN SINK, NOT ALLOWING FOR AN AIR GAP. PROVIDE AIR GAP TO PREVENT CONTAMINATION BY SEWAGE BACK FLOW. CORRECTED AT INSPECTION BY OWNER HANGING HOSE END ABOVE THE SINK RIM.
    General violation description:
    5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
  • Critical: Characteristics
    Items:
    Single-service/use articles
    Problems:
    Constructed from materials that are not Allow migration of deleterious substances
    Corrections:
    Provide safe, approved materials.
    Comment:
    OBSERVED PINEAPPLE BEING STORED IN OPENED #10 CAN IN BOTTOM OF PREP COOLER. STORE CONTENTS OF OPENED #10 CANS IN A CONTAINER THAT DOES NOT ALLOW THE MIGRATION OF DELETERIOUS SUBSTANCES INTO FOOD. WHEN OPENED, OXYGEN CAN REACT WITH THE METAL OF A #10 CAN AND CAUSE FOOD TO BE CONTAMINATED.,
    General violation description:
    4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Locations:
    kitchen Hand wash sink
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO PAPER TOWEL IS AVAILABLE AT DISH AREA HAND SINK, COOK LINE HAND SINK, OR HAND SINK NEAR PIZZA OVENS. PROVIDE PAPER TOWELS TO ENSURE PROPER HAND WASHING BY EMPLOYEES. SUBMIT RISK CONTROL PLAN FOR THIS REPEAT VIOLATION TO WAYNE COUNTY HEALTH DEPARTMENT AT CONTACT INFORMATION PROVIDED AT INSPECTION. FAILURE TO COMPLY MAY RESULT IN AN OFFICE CONSULT WITH ASSOCIATED FEES.,
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    SOAP IS NOT PROVIDED AT COOK LINE HAND SINK, HAND SINK NEAR PIZZA OVENS, AND DISH AREA HAND SINK. PROVIDE SOAP TO ENSURE PROPER EMPLOYEE HAND WASHING.,
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Critical: Handwashing Sink, Installation
    Items:
    Handwashing facility restroom
    Problems:
    Lack of hot water
    Corrections:
    Provide hot water.
    Comment:
    HAND SINK IN EMPLOYEE BATHROOM HAS NO HOT WATER PROVIDED. PROVIDE HOT WATER IMMEDIATELY TO ENSURE PROPER HAND WASHING BY EMPLOYEES., ,
    General violation description:
    5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO TEST KIT FOR CHLORINE BLEACH SANITIZER WAS OBSERVED IN FACILITY. PROVIDE TEST STRIPS TO ENSURE PROPER CONCENTRATION OF BLEACH SANITIZER., ,
    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)
    Locations:
    kitchen Hand wash sink
    Problems:
    Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    1) OBSERVED HAND SINK AT DISH AREA AND HAND SINK AT COOK LINE TO BE NON-FUNCTIONING AND THEREFORE INACCESSIBLE TO STAFF FOR HAND- 2) OBSERVED HAND SINK NEAR PIZZA OVENS TO BE TURNED OFF DUE TO A LEAK, AND INACCESSIBLE FOR HAND WASHING. 3) OBSERVED EQUIPMENT STORED DIRECTLY IN FRONT OF DISH AREA HAND SINK. REPAIR HAND SINKS IMMEDIATELY AND REMOVE ITEMS BLOCKING DISH AREA HAND SINK, SO THAT EMPLOYEES MAY ACCESS THEM FOR PROPER HAND WASHING. COMPLETE RISK CONTROL PLAN PROVIDED AT INSPECTION AND FAX OR E-MAIL TO WAYNE COUNTY HEALTH DEPARTMENT AT CONTACT INFORMATION PROVIDED AT INSPECTION WITHIN 10 DAYS. THE REPEAT NATURE OF THIS VIOLATION MAY RESULT IN FURTHER ENFORCEMENT ACTION WITH ASSOCIATED FEES. , ,
    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)
  • Critical: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands During food prep to prevent cross contamination
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    OBSERVED EMPLOYEE CHANGING GLOVES TWICE WITHOUT WASHING HANDS BETWEEN GLOVE CHANGES. WASH HANDS BETWEEN EACH CHANGE OF GLOVES TO PREVENT FOOD BORNE ILLNESS FROM CONTAMINATION. IF GLOVES ARE CONTAMINATED AND NEED TO BE CHANGED, THE REMOVAL PROCESS MAY CONTAMINATE HANDS, WHICH NEED TO BE WASHED BEFORE PUTTING ON UNCONTAMINATED PROPER HAND WASHING PROCEDURES WERE DISCUSSED WITH STAFF AT TIME OF INSPECTION.,
    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
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures walls
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    OBSERVED BUILD-UP OF GRIME ON WALLS IN EMPLOYEE BATHROOM, ESPECIALLY AROUND LIGHT SWITCH AND ELECTRICAL OUTLET. CLEAN OFTEN ENOUGH TO KEEP 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.
  • Eating, Drinking, or Using Tob
    Items:
    Beverage container
    Problems:
    Stored improperly With exposed food
    Corrections:
    Store in manner that does not contaminate items
    Comment:
    OBSERVED 20 OUNCE POP BOTTLE BEING STORED IN REACH-IN FREEZER AT COOK LINE DIRECTLY ON BREADED FISH. REMOVE BOTTLE AND STORE WHERE IT CANNOT CONTAMINATE FOOD.
    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
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    kitchen Walk-in cooler
    Problems:
    Exposed to dust, splash, or other contaminates Not covered
    Corrections:
    Store in protected manner.
    Comment:
    1) OBSERVED PAN OF ONIONS BEING STORED DIRECTLY ON FLOOR UNDERNEATH PREP COUNTER BY DISH AREA. 2) OBSERVED INDIVIDUALLY PORTIONED CAKE IN A BOX BEING STORED DIRECTLY ON FLOOR IN WALK-IN FREEZER. STORE FOODS AT LEAST 6 INCHES ABOVE FLOOR TO PROTECT THEM FROM CONTAMINATION.
    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
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    SIGNS REMINDING EMPLOYEES TO WASH THEIR HANDS ARE NOT AVAILABLE AT DISH AREA OR PIZZA OVEN HAND SINKS. POST SIGNS PROVIDED AT INSPECTION TO REMIND EMPLOYEES TO WASH THEIR HANDS.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    OBSERVED NON SHATTER-PROOF LIGHT BULB DIRECTLY OVER SPICE CONTAINERS AND PREP TABLE NEAR DISH AREA. PROVIDE SHATTER-PROOF COVER OR BULB TO PREVENT CONTAMINATION OF FOOD AND EQUIPMENT BY GLASS.
    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
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    1) OBSERVED BUILD-UP OF SOIL ON NONFOOD-CONTACT SURFACES OF CAN OPENER. 2) OBSERVED BUILD-UP OF SOIL ON SHELVES IN WALK-IN COOLER. CLEAN OFTEN ENOUGH TO 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
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    1) OBSERVED FLOOR TILES MISSING NEAR DISH AREA. 2) OBSERVED LAMINATE AND MOLDING ON WALL NEAR PIZZA STATION TO BE WORN OUT AND DETACHED PARTIALLY FROM WALL. REPAIR.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 11/24/2014Routine
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment slicer
    Locations:
    kitchen slicer
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    The food slicer located in the kitchen MUST remain free of accumulations. This equipment must be cleaned and SANITIZED after each and every usage so that food debris is removed often. Simply wash and sanitize this unit immediately, at least prior to next usage, and keep the unit cleaner via more frequent cleanings. , Owner instructed staff member to clean and sanitize the food slicer when the violation was pointed out. Good timely compliance. Keep up this very important Food Safety practice.
    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: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Locations:
    kitchen Hand wash sink
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Keep a working supply of paper hand towels at the hand wash sink located adjacent to the three compartment sink to encourage frequent and PROPER staff hand wash activities. , A roll of paper hand towels was located and placed at the dish wash area hand wash sink by owner. Keep up with this important Food Safety & Hygiene practice WELL into the future.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    kitchen
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Clean and keep cleaner and free of food materials the interior bowl area of the Kitchen hand wash sink. This particular sink is a hand wash sink only...and not to be utilized for the disposal of any food related items or liquids. Clean and maintain clean throughout the day to encourage frequent and proper staff hand wash activities. , Items removed from Kitchen hand wash sink, and entire bowl area of hand sink cleaned of debris. Keep up this important Food Safety & hygiene practice.
    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)
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    kitchen Hand wash sink
    Problems:
    Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    Discontinue placing or storing ANYTHING within the bowl area of the kitchen hand wash sink. Having easy access to this sink helps encourage frequent and proper hand wash activities by staff. , Items removed from Kitchen hand wash sink, and entire bowl area of hand sink cleaned of debris. Keep up this important Food Safety & hygiene practice.
    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)
  • Equipment and utensils
    Items:
    Equipment and utensil(s)
    Locations:
    kitchen reach-in cooler(s)
    Problems:
    Not durable Designed
    Corrections:
    Repair/replace to be durable under normal use.
    Comment:
    Repair of replace the torn gasket on the reach-in cooler door. Replace prior to torn gasket getting worse and cooler having a cold air leak in door.
    General violation description:
    4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    kitchen Walk-in cooler
    Problems:
    Exposed to dust, splash, or other contaminates Not covered
    Corrections:
    Store in protected manner.
    Comment:
    Begin the practice of properly covering all food items held refrigerated in longer term cold storage. This practice will help to protect the contents of various food containers from accidental contaminations, as well as maintain product freshness.
    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
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s) wet
    Locations:
    kitchen counter(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) between uses. This practice will help reduce bacterial loading on the wiping cloths as well as to minimize objectionable odors.
    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
 11/19/2013Routine
  • Critical: Cleaning Procedure
    Comment:
    SOAP AND HANDTOWELS PROVIDED - EMPLOYEES WASHING HANDS PROPERLY.
    General violation description:
    2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
  • Critical: Controlling Pests
    Comment:
    NO PESTS OBSERVED INSIDE THE FACILITY.
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Gloves, Use Limitation
    Comment:
    SINGLE USE GLOVES DISPOSED OF AFTER USE.
    General violation description:
    3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
  • Critical: Hand Drying Provision
    Comment:
    HANDTOWELS PROVIDED AT EACH HANDSINK.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Comment:
    SOAP PROVIDED AT EACH HANDSINK.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Critical: Using a Handwashing Sink
    Comment:
    NO ITEMS INSIDE OF OR IN FRONT OF HANDSINK.
    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)
  • Cleaning Ventilation Systems,
    Comment:
    VENTILATION HOOD FILTERS CLEANED.
    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.
  • Cleaning, Frequency and Restri
    Comment:
    CEILING FAN BLADES CLEANED.
    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.
 12/19/2012Follow-up
  • Critical: Cleaning Procedure
    Items:
    Employee(s)
    Locations:
    Facility
    Problems:
    Improperly washed hands
    Corrections:
    Hands shall be washed for at least 20 seconds with hot water and soap.
    Comment:
    NO SOAP AND HANDTOWELS PROVIDED TO PROPERLY WASH HANDS.,
    General violation description:
    2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
  • Critical: Controlling Pests
    Items:
    Pest(s) flies
    Locations:
    Facility
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Gloves, Use Limitation
    Items:
    Single-use glove(s)
    Locations:
    pizza prep station cooler
    Problems:
    Soiled
    Corrections:
    Replace soiled glove.
    General violation description:
    3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO HANDTOWELS AT HANDSINKS: 1) COOKLINE 2) REAR PREP AREA 3) DISH WASHING AREA 4) EMPLOYEE RESTROOM 5) FRONT COUNTER ,
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO SOAP AT HANDSINKS: 1) COOKLINE 2) DISH WASHING AREA 3) REAR PREP AREA ,
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    dish washing area
    Problems:
    Not accessible
    Corrections:
    Handwashing sinks are to be accessible for use at all times
    Comment:
    DISH WASHING AREA HANDSINK COMPLETELY BLOCKED WITH EQUIPMENT.,
    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)
  • Cleaning Ventilation Systems,
    Items:
    Ventilation system
    Locations:
    Cookline filter(s)
    Problems:
    Not clean
    Corrections:
    Keep clean
    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.
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Locations:
    Dining area ceiling fan blades
    Problems:
    Not clean
    Corrections:
    Keep 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:
    Fan guard(s)
    Problems:
    Soiled
    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.
 11/16/2012Routine
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    salad prep station cooler cutting board(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) 4-DOOR PIZZA PREP STATION COOLER 2) DOUGH RACKS INSIDE THE WALK-IN COOLER
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures floors
    Locations:
    walk-in cooler(s)
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    WALK-IN COOLER FLOOR SOILED BENEATH DAMAGED STORAGE RACK.
    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.
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    walk in freezer(s)
    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
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO SOAP AT HANDSINKS: 1) PREP AREA 2) COOKLINE 3) DISH WASHING AREA
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO HANDTOWELS AT HANDSINKS: 1) FRONT COUNTER 2) COOKLINE 3) PREP AREA 4) DISH WASHING AREA
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Maintaining/Using Handwashing
    Items:
    Handwashing facility
    Locations:
    Front counter
    Problems:
    Soiled
    Corrections:
    Keep clean.
    General violation description:
    6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    Facility
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    PLUMBING IN POOR REPAIR: 1) NO WATER SUPPLY TO REAR PREP AREA HANDSINK 2) 3-COMPARTMENT SINK FAUCETS LEAKING
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 11/28/2011Routine Inspection
  • Critical: Eating, Drinking or Tobacco
    Comment:
    OBSERVED NO OPEN EMPLOYEE BEVERAGES.
    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: Package Integrity
    Comment:
    Corrected 3-202.15 Observed no dented cans while in storage.
    General violation description:
    3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
  • Critical: Preventing Contamination from
    Comment:
    NO BARE HAND CONTACT WITH RTE FOODS OBSERVED.
    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
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    POTENTIALLY HAZARDOUS, READY TO EAT FOODS WERE LABELED WITH A PROPER DATE MARK. VIOLATION CORRECTED.
    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: Separation, Packaging, & Segre
    Comment:
    COMPLIANT 3-302.11 NO CROSS CONTAMINATION POTENTIAL IN STORAGE OBSERVED.
    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
  • Hand Drying Provision
    Comment:
    Single use hand towels are located at all hand-wash basins for hygienic hand drying..
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • In-Use Utensils/Between-Storag
    Comment:
    COMPLIANT 3-304.12 UTENSILS PROPERLY STORED.
    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
 01/18/2011Follow-up
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container, Beverage container
    Locations:
    food prep area
    Problems:
    Not covered, Stored improperly With single-service/single-use items
    Corrections:
    Cover., Store in manner that does not contaminate items
    Comment:
    PROVIDE LIDS AND STRAWS OR TRAVEL TYPE CUPS THAT DO NOT CONTAMINATE HANDS TO PREVENT MOUTH TO HAND CONTAMINATION WHILE WORKING. STORE BELOW AWAY FROM FOOD/FOOD RELATED ITEMS/WORKING SURFACES.,
    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: Package Integrity
    Items:
    Food package(s) Cans
    Locations:
    Storage area
    Problems:
    Dented, dented on seam or swollen
    Corrections:
    Discard.
    Comment:
    2 CANS OF PIZZA SAUCE WITH SEVERE DENTS STORED ON FOOD RACK. SEPARATE AT DELIVERY AND DISCARD OR RETURN TO VENDOR. THE CANS WERE PUT ASIDE TO RETURN. THIS IS A REPEAT VIOLATION, CORRECT IMMEDIATELY.,
    General violation description:
    3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Locations:
    food prep area sandwich prep area
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    EMPLOYEE WAS ASSEMBLING SANDWICHES AT START OF INSPECTION WITH BARE HANDS. THE EMPLOYEE PUT ON GLOVES TO FINISH THE SANDWICH PREP.,
    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
  • 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:
    COOKED/COOLED RIBS, SOUP, PASTA, FETA CHEESE WITHOUT DATE MARKING. CORRECT THIS CHRONIC REPEAT VIOLATION IMMEDIATELY.,
    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: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    RAW FISH STORED OVER SINGLE SERVE SOUR CREAM IN THE PREP COOLER BOTTOM. PORTIONED COLE SLAW STORED IN AN OLD CARDBOARD POTATO BOX IN THE PREP COOLER BOTTOM. STORE RAW ANIMAL FOOD BELOW/AWAY FROM RTE FOOD. DO NOT RE-USE PRODUCE/OTHER DELIVERY BOXES, AND DO NOT PUT THOSE BOXES INTO THE PREP COOLER. THIS IS A CHRONIC VIOLATION. CORRECT IMMEDIATELY.,
    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
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    REAR HAND SINK.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Locations:
    various locations
    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
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    REAR HAND SINK.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • In-Use Utensils/Between-Storag
    Items:
    Dispensing utensil(s)
    Locations:
    food prep area
    Problems:
    Improperly stored Not clean
    Corrections:
    Store in clean and protected manner.
    Comment:
    A KNIFE AN SPATULA OBSERVED STORED IN BETWEEN COUNTERS AND WALLS IN 2 LOCATIONS. THE ITEMS WERE TAKEN TO THE 3-C SINK TO BE CLEANED.,
    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
 11/30/2010Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN CLEANED AND SANITIZED.
    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:
    POTENTIALLY HAZARDOUS, READY TO EAT FOODS WERE LABELED WITH A PROPER DATE MARK. VIOLATION CORRECTED.
    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: Safe/Unadult./Honestly Present
    Comment:
    CONTAMINATED FOOD HAS BEEN DISCARDED.
    General violation description:
    3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under  3-601.12, honestly presented.
  • Critical: Separation, Packaging, & Segre
    Comment:
    COMPLIANT 3-302.11 NO CROSS CONTAMINATION POTENTIAL IN STORAGE OBSERVED.
    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
  • Temperature Measuring Devices
    Comment:
    UNIT IN QUESTION NO LONGER IN SERVICE.
    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)
  • Toilet Rooms, Enclosed
    Comment:
    RESTROOM DOOR SELF-CLOSING.
    General violation description:
    6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
 06/22/2010Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    FOOD-CONTACT SURFACES OF EQUIPMENT SOILED: 1) CUTTING BOARD AT PREP STATION COOLER 2) CAN OPENER AT REAR PREP TABLE
    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:
    Food-contact surface(s) Equipment
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    FOOD-CONTACT SURFACES OF EQUIPMENT SOILED: 1) CUTTING BOARD AT PREP STATION COOLER 2) CAN OPENER AT REAR PREP TABLE ,
    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:
    Commercially processed ready to eat potentially hazardous food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    COOKED RIBS AND SLICED HAM STORED INSIDE WALK-IN COOLER WITHOUT CONSUME BY DATES.
    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: Ready-to-Eat Food, Date Markin
    Items:
    Commercially processed ready to eat potentially hazardous food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    COOKED RIBS AND SLICED HAM STORED INSIDE WALK-IN COOLER WITHOUT CONSUME BY DATES.,
    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: Safe/Unadult./Honestly Present
    Items:
    Food
    Locations:
    canned goods rack
    Problems:
    Not safe
    Corrections:
    Discard.
    Comment:
    CANS OF PIZZA SAUCE AND BLACK OLIVES DENTED AT SEAMS STORED ON CANNED GOODS RACK.
    General violation description:
    3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under  3-601.12, honestly presented.
  • Critical: Safe/Unadult./Honestly Present
    Items:
    Food
    Locations:
    canned goods rack
    Problems:
    Not safe
    Corrections:
    Discard.
    Comment:
    CANS OF PIZZA SAUCE AND BLACK OLIVES DENTED AT SEAMS STORED ON CANNED GOODS RACK.,
    General violation description:
    3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under  3-601.12, honestly presented.
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    RAW CHICKEN STORED ABOVE CONTAINERS OF CHEESE INSIDE THE WALK-IN COOLER.
    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
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    RAW CHICKEN STORED ABOVE CONTAINERS OF CHEESE INSIDE THE WALK-IN COOLER.,
    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
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO SOAP AT HANDSINKS: 1) COOKLINE 2) DISH WASHING AREA
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO SOAP AT HANDSINKS: 1) COOKLINE 2) DISH WASHING AREA - CORRECTED - SOAP PROVIDED
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO HANDWASHING SIGNAGE AT HANDSINKS: 1) EMPLOYEE RESTROOM 2) REAR HANDSINK 3) DISH WASHING AREA 4) COOKLINE
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO HANDWASHING SIGNAGE AT HANDSINKS: 1) EMPLOYEE RESTROOM - CORRECTED - HANDWASH SIGN PROVIDED 2) REAR HANDSINK - CORRECTED - HANDWASH SIGN PROVIDED 3) DISH WASHING AREA 4) COOKLINE - CORRECTED - HANDWASH SIGN PROVIDED
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    Facility
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    PLUMBING IN POOR REPAIR: 1) 3-COMPARTMENT SINK FAUCETS LEAKING AT BASE WHEN WATER IS ACTIVATED 2) NO WATER SUPPLY AT COOKLINE HANDSINK
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Locations:
    DISPLAY COOLER
    Problems:
    Not provided
    Corrections:
    Provide.
    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)
  • Toilet Rooms, Enclosed
    Items:
    Toilet room(s)
    Locations:
    employee restroom
    Problems:
    Not provided with Self-closing door
    Corrections:
    Provide self-closing door.
    General violation description:
    6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    Dish washing Area
    Problems:
    Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    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)
 05/11/2010Routine Inspection
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Keep covered.
    Comment:
    OPEN BEVERAGE CONTAINERS WERE REPLACED WITH CLOSED CONTAINERS WITH STRAW AND LID OR POUR SPOUT TO PREVENT HAND TO MOUTH CONTAMINATION.
    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
    Items:
    Commercially processed ready to eat potentially hazardous food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    SLICED DELI MEATS STORED INSIDE WALK-IN COOLER WITHOUT A CONSUME BY DATE. , POTENTIALLY HAZARDOUS, READY TO EAT FOODS WERE LABELED WITH A PROPER DATE MARK OR DISCARDED.
    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: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    PAN OF RAW FISH AND BOXES OF UNWASHED VEGETABLES STORED ABOVE COOKED RIBS AND CHEESE STORED INSIDE THE WALK-IN COOLER., RAW ANIMAL FOODS AND UNWASHED PRODUCE HAVE BEEN MOVED TO AN ALTERNATE LOCATION, DOWN & AWAY FROM READY TO EAT FOODS.
    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
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO SOAP AT HANDSINKS: 1) DISH AREA 2) REAR KITCHEN
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO HANDTOWELS AT HANDSINKS: 1) DISH AREA 2) COOKLINE 3) REAR KITCHEN
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    rear kitchen
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    Facility
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    PLUMBING IN POOR REPAIR: 1) LEAK AT COOKLINE HANDSINK - REPAIR IMMEDIATELY 2) LEAK AT BASE OF FAUCETS AT 3-COMPARTMENT SINK WHEN WATER IS ACTIVATED
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Toilet Rooms, Enclosed
    Items:
    Toilet room(s)
    Locations:
    employee restroom
    Problems:
    Not provided with Self-closing door
    Corrections:
    Provide self-closing door.
    General violation description:
    6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    ITEMS STORED IN HANDSINK BASIN IN DISH WASHING AREA.
    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)
 11/03/2009Routine Inspection

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