- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Locations:
- 3-compartment sink(s) faucet(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- RUBBER HOSE ATTACHED TO 3-COMPARTMENT SINK FAUCET HANGING IN BOTTOM OF SINK COMPARTMENT - NO AIR GAP PROVIDED., HOSE REMOVED FROM SINK AFTER EACH USE.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- cookline handsink
- Problems:
- Not provided
- Corrections:
- Provide.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- pizza prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHILI AND COLESLAW AT 52F-56F INSIDE PIZZA PREP STATION COOLER -AMBIENT AIR TEMPERATURE AT 49F - DO NOT STORE ANY POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE UNIT UNTIL IT CAN MAINTAIN 41F OR BELOW AT ALL TIMES., POTENTIALLY HAZARDOUS FOODS 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: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- dessert display cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- NO CONSUME BY DATE PROVIDED TO POTENTIALLY HAZARDOUS READY TO EAT RIBS, COLESLAW, BANANA PUDDING AND SLICED CHEESECAKE INSIDE FRONT DESSERT COOLER.
- 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
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- cookline filters
- 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.
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Locations:
- sandwich prep station cooler
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Locations:
- employee restroom
- Problems:
- Stored In toilet room
- Corrections:
- Remove and store in protected area.
- Comment:
- OBSERVED UNWRAPPED PAPER TOWELS, PIZZA STANDS AND CARRYOUT CONTAINERS STORED IN TOILET ROOM. RELOCATE TO SANITARY LOCATION.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- employee restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- 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.
|
05/12/2015 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- Observed no hose attachment on 3 compartment sink. Corrected
- 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: Handwashing Sink, Installation
- Comment:
- Observed hot and cold running water at hand sink by cook line. Corrected
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- Observed proper date marking. 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: System Maintained in Good Repa
- Comment:
- Observed no leak under hand sink. Corrected
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Controlling Pests
- Comment:
- Observed no gnats. Corrected
- 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
|
12/18/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of plumbing fixture
- Problems:
- Less than 1 inch
- Corrections:
- provide
- Comment:
- Observed spray hose pipe on 3 compartment sink on faucet line extending below flood level of sink. Hose goes inside sink. Remove hose or provide proper air gap. To prevent the possibility of back flow, air gap must be at least 1 inch. Correct immediately.,
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Observed no paper towels at hand sink on cook line. All hand sinks must have paper towels at all times. Correct immediately
- 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 Sink, Installation
- Items:
- Handwashing facility back
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed no hot or cold running water at back hand sink. Water turned off to this sink and prep sink. Provide hot and cold running water to hand sink. Correct immediately,
- 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: Ready-to-Eat, Potentially Haza
- 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:
- Observed no date marking. Cole slaw, lunch meats and homemade dressings must be date marked. Provide dates on these items. All ready to eat potentially hazardous foods prepared and held for over 24 hours must be date marked. Correct 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: System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed major leak under hand sink on cook line due to pipe not connected. Fix leak and connect pipe. Plumbing system must be maintained. Correct immediately,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed a couple of gnats in establishment near break table. Eliminate all pests. Clean all floor drains. Establishment must be free of pests. Correct immediately,
- 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
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- Observed frozen hamburger meat thawing on top of pizza oven. Thaw food in coolers, under cold running water, or as part of cooking process. Correct immediately
- 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
|
12/02/2014 | Routine |
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed employee wiping hands in dry rag on counter when soiled. Employees must wash hand in a hand sink for at least 20 seconds with soap then dry hands with paper towels when soiled. Correct immediately, Corrected at time of inspection by education and by employee washing hand correctly.
- 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
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed employee preparing food without a hat or hair net. All employees preparing food must wear a hat or hair net. Correct immediately
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed prep sink water turned off due to leak at faucet. Fix leak. Plumbing system must be maintained. Correct immediately
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/09/2014 | Routine |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s) vacuum breaker
- Problems:
- Not provided on Sink
- Comment:
- OBSERVED MAKE SHIFT HOSE LINE ATTACHED TO 3 COMPARTMENT SINK FAUCET THAT EXTENDED INTO SINKS. IF HOSE IT ATTACHED A VACUUM BREAKER MUST BE ON HOSE THREAD TO PREVENT BACK FLOW. PROVIDE VACUUM BREAKER ON HOSE LINE OR REMOVE HOSE LINE. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY REMOVING HOSE FROM SINK. CORRECTED
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility back
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- OBSERVED HOT AND COLD WATER TURNED OFF TO HAND SINK IN DISH ROOM. HAND SINKS MUST HAVE RUNNING WATER AT ALL TIMES. KEEP HAND SINK WATER ON. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY TURNING VALVES UNDER SINK. HAND SINK NOW HAS HOT AND COLD RUNNING WATER. CORRECTED
- 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.
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- OBSERVED ONLY EMPLOYEE AT ESTABLISHMENT WITHOUT A HAT OR HAIR NET. NO HATS OR HAIR NETS IN FACILITY. ALL EMPLOYEES PREPARING FOOD MUST WEAR A HAT OR HAIR NET. CORRECT IMMEDIATELY
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED BOTTOM OF 2 DOOR PIZZA PREP COOLER AT 49 DEGREES. OBSERVED NO FOOD IN BOTTOM OF COOLER. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN BOTTOM LEVEL OF 2 DOOR PIZZA PREP COOLER UNTIL IT HOLDS FOOD AT 41 DEGREES OR LESS AND AIR TEMPERATURE IS 38 DEGREES OR LESS. (NOTE: FOOD ON TOP LEVEL BELOW 41 DEGREES). EQUIPMENT MUST BE MAINTAINED, CORRECT IMMEDIATELY
- 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.
|
12/09/2013 | Routine |
- Critical: Cleaning Procedure
- Comment:
- OBSERVED EMPLOYEES WASHING HANDS FOR AT LEAST 20 SECONDS WITH SOAP AND DRYING HANDS WITH PAPER TOWELS. CORRECTED
- 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: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED HAM, TOMATOES, AND OTHER POTENTIALLY HAZARDOUS FOODS HELD AT 36 DEGREES ON TOP PREP LEVEL OF 2 DOOR LINE PREP COOLER. BOTTOM LEVEL OF COOLER AT 50 DEGREES AIR TEMP. NO POTENTIALLY HAZARDOUS FOOD IN THIS LEVEL OF COOLER. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN THE LOWER LEVEL OF 2 DOOR PREP COOLER UNTIL CORRECTED. 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: Ready-to-Eat, Potentially Haza
- Comment:
- OBSERVED PROPER DATE MARKING IN COOLERS. RISK CONTROL PLAN PROVIDED. 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: When to Wash
- Comment:
- OBSERVED PROPER HAND WASHING AT CORRECT TIMES. CORRECTED
- 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
- Intensity
- Comment:
- OBSERVED WORKING LIGHT IN BATHROOM AND DRY STORAGE AREAS. CORRECTED
- 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
- Light Bulbs, Protective Shield
- Comment:
- OBSERVED LIGHT SHIELDS ON LIGHTS UNDER HOOD. CORRECTED
- 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
|
06/27/2013 | Follow-up |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- OBSERVED EMPLOYEES WASHING HANDS FOR LESS THAN 20 SECONDS WITH NO SOAP AND NOT DRYING HANDS. ANOTHER EMPLOYEE USED A CLOTH TOWEL TO DRY HANDS. EMPLOYEES MUST WASH HANDS IN A HAND SINK WITH SOAP FOR AT LEAST 20 SECONDS THEN DRY HANDS WITH A PAPER TOWEL. TRAIN ALL EMPLOYEES ON HOW TO WASH HANDS. CORRECT IMMEDIATELY,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED PEPPERONI CUT TOMATOES AND OTHER POTENTIALLY HAZARDOUS FOOD AT 53 DEGREES ON TOP LEVEL OF 3 DOOR PREP COOLER. COLE SLAW AND OTHER POTENTIALLY HAZARDOUS FOOD ON BOTTOM LEVEL AT 66 DEGREES. AIR TEMPERATURE ON BOTTOM LEVEL AT 66 DEGREES. DISCARD ALL POTENTIALLY HAZARDOUS FOOD IN COOLER IMMEDIATELY. DO NOT PUT ANY FOOD IN THIS COOLER UNTIL CORRECTED. CORRECT IMMEDIATELY,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- 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:
- OBSERVED NO DATE MARKING. ITEMS LIKE COLE SLAW, LUNCH MEATS, AND FETA CHEESE MUST HAVE A DATE MARK. ALL READY TO EAT POTENTIALLY HAZARDOUS FOOD PREPARED AND HELD FOR OVER 34 HOURS MUST BE DATE MARKED EXAMPLE 06/12 - 06/16 REPEAT VIOLATION. FILL OUT RISK CONTROL PLAN BY FOLLOW UP INSPECTION,
- 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After touching bare human body parts other than clean hands/arms
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds
- Comment:
- OBSERVED EMPLOYEE TOUCHING FACE AND DIRTY ASHTRAY AND THEN TOUCHING UTENSILS WITHOUT WASHING HANDS. EMPLOYEES MUST WASH HANDS AFTER TOUCHING SOILED ITEMS AND BODY PARTS. TRAIN EMPLOYEES ON WHEN TO WASH HANDS. CORRECT IMMEDIATELY,
- 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
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- OBSERVED EMPLOYEES PREPARING FOOD WITHOUT A HAT OR HAIR NET. ALL EMPLOYEES PREPARING FOOD MUST WEAR A HAT OR HAIR NET. CORRECT IMMEDIATELY
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Intensity
- Items:
- Lighting intensity at work levels
- Problems:
- Less than 1 inch
- Corrections:
- provide
- Comment:
- OBSERVED NO WORKING LIGHT IN EMPLOYEE BATHROOM OR SMALL DRY STORAGE AREA. PROVIDE WORKING LIGHT BULB FOR THESE AREAS TO FACILITATE CLEANING. CORRECT IMMEDIATELY,
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- OBSERVED BOTH LIGHTS UNDER HOOD WITHOUT A LIGHT SHIELD. TO PROTECT AGAINST PHYSICAL CONTAMINATION, PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS FOR THESE LIGHTS. CORRECT IMMEDIATELY,
- 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
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Problems:
- Stored In toilet room
- Corrections:
- Remove and store in protected area.
- Comment:
- OBSERVED SINGLE USE ITEMS (PLASTIC CUPS) STORED IN EMPLOYEE RESTROOM. REMOVE ALL UTENSILS FROM BATHROOM. UTENSILS CAN NOT BE STORED IN RESTROOM. CORRECT IMMEDIATELY
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
|
06/12/2013 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap for the dishroom handsink. Soap was provided in my presence. Violation corrected.
- 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: Ready-to-Eat, Potentially Haza
- 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:
- Observed ready-to-eat cheesecakes and salads in the cooler behind the front counter without a date of expiration. Potentially hazardous ready-to-eat foods must have an expiration date of 6 days from the date of expiration. The person in charge provided an expiration date for these foods in my presence. 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed hot and cold water shut off at the dishroom handsink. Hot and cold water under pressure must be provided at all handsinks. The hot and cold water was turned on in my presence. Violation corrected.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Toilet Tissue, Availability
- Items:
- Toilet paper
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no toilet paper in the restroom. Toilet paper was provided in my presence. Violation corrected.
- General violation description:
- 6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed greasy baffle filters, fire suppression system and interior walls of hood. Ventilation system must be kept clean. Clean to sight and touch on a monthly basis.
- 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.
|
12/13/2012 | Routine |
| No violation noted during this evaluation. | 07/13/2012 | Follow-up |
| No violation noted during this evaluation. | 06/21/2012 | Follow-up |
| No violation noted during this evaluation. | 06/14/2012 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed peeling paint on inside lid of left reach-in freezer. Food contact equipment must be smooth and easily cleanable. Repair or replace the inside lid.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed the following temperature violations in the food prep cooler: sausage at 49 degrees F, sliced tomatoes at 48 degrees F, and ham at 46 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)
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a metal stem thermometer that measures from 0 degrees F to 220 degrees F.
- 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)
- Food Temperature Measuring Dev
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Provide an accurate thermometer in the walk-in cooler.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide paper towels for the dishroom and cookline handsinks.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed 2 missing drain plugs for the 3 compartment sink. Plumbing must be maintained. Provide 2 new drain plugs.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/04/2012 | Routine Inspection |
| No violation noted during this evaluation. | 12/05/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed hose used for filling mop bucket without backflow protection. Install a vacuum breaker on hose bibb for mop sink.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- Employee said he dumps mop water outside in the sewer. Employees must discard wastewater in mop sink.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Hot and cold water shut off at mop sink. Plumbing must be maintained. Repair or replace the mop sink.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed no chlorine for sanitizing equipment and utensils. Provide chlorine sanitizer and provide a sanitizing rinse of 50-100 ppm of chlorine.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Baffle filters and fire suppression system are greasy. Clean to sight and touch.
- 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/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean the pizza prep cooler condenser to remove dirt.
- 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 Temperature Measuring Dev
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Metal stem thermometer is inaccurate. Repair or replace.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide soap for the dishroom 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide paper towels for the dishroom and kitchen handsinks.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
11/21/2011 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed missing drain plug for the 3 compartment sink. Plumbing must be maintained. Provide a new drain plug so sink compartment can be filled during the wash, rinse, and sanitize procedures. A new drain plug was provided in my presence. Violation corrected.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed a box of tropical punch stored on the floor in the storage area. Food containers must be stored above the floor. Store box on storage shelf at least 6 inches above the floor. The box of punch was stored above the floor in my presence. Violation corrected.
- 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
|
05/20/2011 | Routine Inspection |
- Food Temperature Measuring Dev
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed inaccurate metal stem thermometer. Repair or replace the thermometer to insure accurate temperature readings
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed heavy ice build-up inside the Frigidaire reach-in freezer and peeling paint on inside lid of same freezer. Defrost the freezer and repair or replace the peeling inside lid.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the kitchen or dishroom handsinks. Provide paper towels. Paper towels were provided in my presence. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed wiping cloths left out on counter when not in use. Store wiping cloths in sanitizing solution when not in use.
- 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
|
11/10/2010 | Routine Inspection |
| No violation noted during this evaluation. | 06/07/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dried food on the can opener blade. 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: 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:
- Observed no date marking on ready-to-eat cheesecakes in the dessert cooler. Potentially hazardous foods that are ready-to-eat must be date marked with an expiration date of 6 days from the date of preparation. Provide date marks on cake containers.
- 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
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Observed no paper towel dispenser for the dishroom handsink. Install a paper towel dispenser above the dishroom handsink.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
05/28/2010 | Routine Inspection |
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