- Critical: Equipment, Food-Contact Surfac
- Comment:
- The ice machine has been cleaned. Violation corrected.
- 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, Potentially Haza
- Comment:
- , All ready to eat potentially hazardous foods are date marked properly with discard dates. 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
|
09/30/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The interior of the ice machine has mold/mildew/soil build-up. Increase cleaning frequency. Clean immediately. Recheck within 10 days.,
- 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, 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:
- There are many ready to eat potentially hazardous items in the walk in cooler that have many date mark stickers on them, and many that aren't dated at all. Date mark all RTE PHFS for 7 days from prep/slice/open, etc. Correct immediately, recheck in 10 days., ,
- 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, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Walls in the kitchen are soiled/dusty today. Ceiling tiles and light fixtures are dusty/soiled as well. The walls in the walk in cooler are moldy/soiled today. Clean regularly. Recheck in 6 months, next routine inspection.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The gasket on the 1 door reach in freezer in the kitchen is falling off. Repair/replace within the next 6 months, next routine inspection.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- There are styrofoam cups in the salsa in the RioWraps side. Use scoops with handles and keep the handles out of the product. Correct today. The dipper well plug is missing at the bar. Replace plug, wash scoop every 4 hours until dipper well is functional. Recheck within 6 months, next routine inspection.
- 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
|
08/28/2014 | Routine |
- Critical: Hand Drying Provision
- Comment:
- PAPER TOWELS ARE NOW PROVIDED FOR: A) HAND SINK BY DISHWASH MACHINE B) HAND SINK BY BAR ALL CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Comment:
- HAND WASH SOAP IS NOW PROVIDED FOR: A) HAND SINK BY BACK KITCHEN HOBART MIXER MACHINE B) HAND SINK BY COLD FOOD HOLDING UNIT NORTHWEST OF DISHWASH ROOM ALL 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)
|
03/04/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CAN OPENER LOCATED NEAR OVEN HAS NOW BEEN CLEANED OF OLD DARK RESIDUE. VIOLATION CORRECTED.
- 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
- Comment:
- PAPER TOWELS HAVE BEEN PROVIDED TO THE CITED HAND WASH SINKS WITH THE EXCEPTION OF: A) HAND SINK BY DISHWASH MACHINE B) BAR AREA HAND WASH SINK CORRECT THIS WITHIN 5 DAYS.,
- 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:
- HAND WASH SOAP HAS BEEN PROVIDED TO THE CITED HAND WASH SINKS WITH THE EXCEPTION OF: A) BACK KITCHEN HAND WASH SINK BY BIG HOBART MIXER MACHINE B) HAND SINK NEAR COLD HOLDING UNIT (IN BACK KITCHEN) NORTHWEST OF DISHWASH ROOM. CORRECT THIS WITHIN 5 DAYS.,
- 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: Potentially Hazardous Food (Ti
- Comment:
- THE FOLLOWING FOOD HOLDING UNITS WERE CITED FOR INADEQUATE HOLDING TEMPERATURES BUT ARE ALL NOW FUNCTIONING PROPERLY. A) RIO WRAPS COLD FOOD HOLDING UNIT BY HAND WASH SINK: HAM AT 40 F. VIOLATION CORRECTED. B) BACK KITCHEN HOT HOLDING UNIT BY OVEN LINE. CHICKEN NOODLE SOUP 152 F AND MINESTRONE SOUP 150 F. VIOLATION CORRECTED. C) BACK KITCHEN COLD FOOD HOLDING UNIT BY OVEN. PEPPERONI 39 F. SAUSAGE 40 F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
02/26/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- can opener(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CAN OPENER LOCATED OPPOSITE OVEN HAS DIRTY BLADE. EQUIPMENT FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. CLEAN CAN OPENER WITHIN 10 DAYS.,
- 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
- Locations:
- hand wash sink(s)
- Comment:
- THE FOLLOWING HAND WASH SINKS HAD NO PAPER TOWELS OR A JAMMED PAPER TOWEL DISPENSER. A) RIO WRAPS SERVICE COUNTER HAND WASH SINK B) HAND SINK BY BIG HOBART MIXER MACHINE C) BACK KITCHEN HAND SINK AT SOUTH SIDE OF WALK-IN COOLER D) HAND SINK BY DISHWASH MACHINE E) BAR AREA
- General violation description:
- 6-301.12 - BOTH HAND SINKS EACH HAND SINK SHALL BE PROVIDED WITH DISPOSABLE PAPER TOWELS, A CONTINUOUS TOWEL SYSTEM OR A HEATED AIR/AIR KNIFE SYSTEM TO DRY HANDS. SUPPLY/SERVICE ALL THESE SINKS WITH PAPER TOWELS, AS SOON AS POSSIBLE., ,
- Critical: Handwashing Cleanser, Availabi
- Locations:
- hand wash sink(s)
- Comment:
- THE FOLLOWING HAND WASH SINKS HAD NO SOAP OR DAMAGED SOAP DISPENSER. A) RIO WRAPS SERVICE COUNTER HAND SINK B) BACK KITCHEN HAND SINK BY BIG HOBART MIXER MACHINE C) BACK KITCHEN HAND SINK TO SOUTH SIDE OF WALK-IN COOLER D) HAND SINK OPPOSITE OVEN E) BAR AREA HAND SINK EACH HANDWASHING SINK SHALL BE PROVIDED WITH A SUPPLY OF HAND CLEANING LIQUID, POWDER OR BAR SOAP. SERVICE/REFILL THESE SOAP DISPENSER IMMEDIATELY., ,
- 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: Manual and Mechanical Warewash
- Comment:
- DISHWASH MACHINE WAS NOT PROVIDING ADEQUATE CHLORINE IN FINAL SANITIZER RINSE. CHLORINE TESTED ONLY, 10 PPM. A CHEMICAL SANITIZER FOR A DISHWASH MACHINE SHALL BE 50-100 PPM FOR CHLORINE. SANITIZER BUCKET EMPTY. CORRECTED AT TIME OF INSPECTION. BUCKET REPLACED.
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE FOLLOWING FOOD HOLDING UNITS WERE NOT KEEPING FOOD COLD ENOUGH OR HOT ENOUGH: A) RIO WRAPS SERVICE COUNTER-COLD HOLDING UNIT BY HAND WASH SINK: TURKEY 46 F HAM 51 F (DISCARDED AT TIME OF INSPECTION) B) PIZZA PAPALAS KITCHEN i) HOT HOLDING UNIT BY OVEN LINE: VEGETABLE SOUP 125 F CHICKEN NOODLE SOUP 127 F ii) COLD HOLDING UNIT BY OVEN HAM 60 F SHREDDED CHEESE 50 F POTENTIALLY HAZARDOUS FOODS SHALL BE MAINTAINED AT 135 F OR ABOVE OR AT 41 F OR LESS. SERVICE THESE UNITS IMMEDIATELY TO OBTAIN THESE FOOD TEMPERATURES. DISCARD THE HAM IN THE COLD HOLDING UNIT BY THE OVEN.,
- 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
- Locations:
- bar(s) 3-compartment sink
- Comment:
- GLASS WASH SINK IN BAR AREA DOES NOT HAVE CHLORINE SANITIZER TEST STRIPS. A TEST KIT OR DEVICE THAT MEASURES CONCENTRATION OF SANITIZING SOLUTION SHALL BE PROVIDED. PROVIDE TEST STRIPS FOR CHLORINE FOR THIS SINK WITH IN 10 DAYS. CORRECTED AT TIME OF INSPECTION.
- 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)
- Effectiveness
- Locations:
- Employee(s)
- Comment:
- STORE MANAGER AND OTHER KITCHEN STAFF WERE NOT WEARING HAIR RESTRAINTS. FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS SUCH AS HATS, HAIR COVERINGS OR NETS THAT ARE TO KEEP HAIR FROM CONTACTING EXPOSED FOOD, EQUIPMENT OR UTENSILS. PROVIDE HATS OR HAIR COVERINGS TO EMPLOYEES WITHIN 10 DAYS.
- 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
- Equipment and utensils
- Locations:
- back kitchen area
- Comment:
- IN COLD FOOD HOLDING UNIT NEAR OVEN, A STYROFOAM CUP WAS USED AS A SCOOP FOR SHRIMP. UTENSILS SHALL BE CONSTRUCTED TO BE DURABLE AND RETAIN THEIR CHARACTERISTIC QUALITIES UNDER USE. A SCOOP OF DURABLE MATERIAL WAS PROVIDED. CORRECTED AT TIME OF INSPECTION.
- 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 Preparation
- Comment:
- RIO WRAPS SERVICE COUNTER HAD CROCK OF RICE TO LEFT OF HAND WASH SINK WITH NO CROCK COVER. DURING PREPARATION, UNPACKAGED FOOD SHALL BE PROTECTED FROM ENVIRONMENTAL SOURCES OF CONTAMINATION. LID WAS PROVIDED. CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 3-305.14 - During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.
- Food Preparation
- Locations:
- back kitchen area Walk-in cooler
- Comment:
- BOX OF LEMONS WERE ON THE FLOOR IN WALK-IN COOLER. UNPACKAGED FOOD SHALL BE PROTECTED FROM CONTAMINATION. ITEMS WERE TAKEN UP OFF FLOOR AT TIME OF INSPECTION. CORRECTED.
- General violation description:
- 3-305.14 - During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.
|
02/20/2014 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- FLIES/GNATS HAVE BEEN MAINLY ELIMINATED. VERY FEW FOUND TODAY. NONE AT THE BAR (SALAD BAR) OR BEVERAGE AREA. VIOLATION CORRECTED. (MAINTAIN ACTIVE PEST CONTROL)
- 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
|
10/21/2013 | Follow-up |
- Critical: Controlling Pests
- Comment:
- PEST CONTROL IS CONTRACTED, LIGHTS ARE NOW USED, THE COMPANY HAS FOGGED THE ESTABLISHMENT. THERE ARE STILL GNATS/SEWER FLIES, IN THE ESTABLISHMENT TODAY. THE NUMBERS SEEM TO BE IMPROVING BUT THE PESTS MUST BE ELIMINATED. KEEP FOOD BAR COVERED UNTIL PROBLEM IS RESOLVED. RECHECK IN 10 DAYS (RECEIPTS PROVIDED FOR PEST CONTROL).,
- 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: Equipment, Food-Contact Surfac
- Comment:
- THE ICE MACHINE HAS BEEN CLEANED. VIOLATION CORRECTED.
- 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: Potentially Hazardous Food (Ti
- Comment:
- , THE COLD TABLE HAS CHEESE, HAM. ETC UNDER 41F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
09/27/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- MANY GNATS/FRUIT FLIES/DRAIN FLIES ARE FOUND TODAY THROUGHOUT ESTABLISHMENT. ON THE SALAD BAR THEY WERE FOUND IN THE FOOD-TOMATOES, CARROTS, OLIVES ETC. ALL ITEMS WERE IMMEDIATELY DISCARDED. CONTACT LICENSED PEST CONTROL OPERATOR, CLEAN DRAINS, USE PEST STRIPS, ELIMINATE PESTS. CORRECT IMMEDIATELY, REVISIT IN 10 DAYS TO VERIFY COMPLIANCE, ,
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE INTERIOR OF THE ICE MACHINE IS SOILED/MOLDY. CLEAN IMMEDIATELY, INCREASE CLEANING FREQUENCY, RECHECK IN 10 DAYS.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE COLD TABLE ON THE PREP LINE HAD HAMBURGER AT 58F, SAUSAGE AT 56F, CHEESE AT 48F, PEPPERONI AT 48-53F. DISCARD THESE ITEMS, IMMEDIATELY. REPAIR/ADJUST COOLER. 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE FLOOR IN THE BASEMENT HAS MOLD/DIRT POOLED OUTSIDE OF THE BEER COOLER (WIC) CLEAN FLOOR REGULARLY, RECHECK IN 6 MONTHS. THE FLOOR UNDER THE ICE TEA IS SOILED TODAY ( THE TEA COOLER DRIPS AND THERE IS SPILLED TEA ON THE FLOOR) THE FLOOR DRAINS AT THE BAR ARE SOILED, CLEAN REGULARLY. RECHECK FLOORS IN 6 MONTHS.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE GASKET ON THE REACH-IN FREEZER AT THE END OF THE COOKLINE ARE BROKEN. REPAIR GASKETS SO DOOR CLOSES PROPERLY. CORRECT WITHIN 6 MONTHS, NEXT ROUTINE.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE WALLS ON THE INSIDE OF THE WALK IN COOLER ARE SOILED/MOLDY. CLEAN REGULARLY, RECHECK IN 6 MONTHS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
08/29/2013 | Routine |
- 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:
- READY TO EAT POTENTIALLY HAZARDOUS FOODS MUST BE DATE MARKED WITH A DISCARD DATE,NO LONGER THAN 7 DAYS FROM PREP/SLICE/OPEN. NO FOOD ITEMS ARE DATE MARKED TODAY. DATE MARK COOKED CHICKEN, CUT LETTUCE, CUT DELI MEATS, COOKED PASTAS, ETC. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE TEST STRIPS FOR CHEMICAL SANITIZING DISH MACHINE AND THREE COMPARTMENT SINK WITHIN 10 DAYS.
- 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)
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- MANY UNCOVERED EMPLOYEE DRINKS WERE FOUND IN THE KITCHEN ON THE COOKLINE TODAY. KEEP DRINKS COVERED WITH LIDS AND STRAWS AT ALL TIMES.
- 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
|
02/06/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- 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
- Critical: When to Wash
- Comment:
- PROPER HANDWASHING PROCEDURESWHEN LOADING AND UNLOADING DISHWARE/UTENSILS WAS EXPLAINED TO STAFF.
- 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
- Handwashing Signage
- Comment:
- HANDWASHING SIGNS PROVIDED AT EACH HANDSINK.
- 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.
- Maintaining/Using Handwashing
- Comment:
- HOT WATER SUPPLY RESTORED.
- 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.
- Storing Equip./Uten./Lin./Sing
- Comment:
- SINGLE SERVICE ITEMS STORED 6 INCHES FROM FLOOR.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Using a Handwashing Sink
- Comment:
- ITEMS REMOVED FROM 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)
|
07/30/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice bin(s) ice machine interior
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- MOLD OBSERVED ON THE INTERIOR WALLS OF THE ICE MACHINE ICE BIN IN BASEMENT. ,
- 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: When to Wash
- Items:
- Employee(s)
- Locations:
- dish area handsink dish washing area
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEE NOT WASHING HANDS AFTER HANDLING SOILED DISHWARE AND REMOVING GLOVES THEN PUTTING ON NEW GLOVES AS THE HANDSINK IS COMPLETELY BLOCKED IN THE DISH AREA AND HAS NO HOT WATER SUPPLY.,
- 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
- 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) UNUSED HANDSINK AND 3-COMPARTMENT SINK IN BASEMENT SOILED - CLEAN AND MAINTAIN 2) PLATE STORAGE SHELF AT BACK COOKLINE 3) DRAIN BOWL BENEATH BEVERAGE MACHINE AT FRONT COUNTER, NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) UNUSED HANDSINK AND 3-COMPARTMENT SINK IN BASEMENT SOILED - CLEAN AND MAINTAIN - CORRECTED- CLEANED 2) PLATE STORAGE SHELF AT BACK COOKLINE 3) DRAIN BOWL BENEATH BEVERAGE MACHINE AT FRONT COUNTER - CORRECTED - CLEANED
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- Dish washing Area ventilation hood duct
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP AT HANDSINKS: 1) EMPLOYEE RESTROOM 2) BAR HANDSINKS , NO SOAP AT HANDSINKS: 1) EMPLOYEE RESTROOM 2) BAR HANDSINKS -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
- Corrections:
- Provide.
- Comment:
- NO HAND WASHING SIGNS: 1) KITCHEN HANDSINK NEAR CONDIMENT COOLER 2) MEN'S RESTROOM 3) BACK COOKLINE 4) WAIT STATION,
- 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.
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Locations:
- dish washing area
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- 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.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Facility
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- RIO WRAPS BOXES STORED DIRECTLY ON FLOOR IN BASEMENT.,
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- dish area handsink
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- DISH AREA HANDSINK COMPLETELY BLOCKED WITH ITEMS INSIDE BASIN AND IN FRONT OF SINK.,
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
07/13/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Front counter hot holding unit
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- Dish washing Area ventilation hood duct
- 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/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) FLOOR BENEATH BASEMENT STAIRWELL LEADING INTO PREP ROOM 2) FLOOR DRAIN COVER IN DISHWASHING AREA CLOGGED 3) CEILING VENT COVERS SOILED IN MEN'S AND WOMEN'S RESTROOMS AND BACK LINE IN KITCHEN
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- back line steam table
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WATER LEAKING INTO OVERFLOWING FOIL PAN BENEATH BACK LINE STEAM TABLE - REPAIR.
- 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 Cleanser, Availabilty
- Items:
- Soap
- Locations:
- RIO WRAPS Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- 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:
- dish washing area
- Problems:
- Not provided At hand sink
- 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
- Corrections:
- Provide.
- Comment:
- NO HANDWASHING SIGNS AT HANDSINKS: 1) MEN'S RESTROOM 2) BACK LINE HANDSINK 3) DRINK STATION
- 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.
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Locations:
- dish washing area
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- 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.
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- HANDWASHING SINK SOILED: 1) HEAVILY MOLDED IN BASEMENT PREP ROOM 2) EMPLOYEE RESTROOM HANDSINK CLOGGED AND DIRTY
- 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.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Facility
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- RIO WRAPS BOXES STORED DIRECTLY ON FLOOR IN BASEMENT STORAGE AREA AND RIO WRAPS SERVING LINE STORAGE AREA.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
01/10/2012 | Routine Inspection |
- 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) BASEMENT PREP ROOM 3-COMPARTMENT SINK DRAINBOARD AND HANDSINK 2) TOP ROW OF BASEMENT EMPLOYEE LOCKERS 3) BLACK WHEELED CART AT RIO WRAPS
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- Dish washing Area ventilation hood duct
- 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/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) BASEMENT FLOOR - PREP ROOM AND BELOW STAIRWELL 2) EMPLOYEE RESTROOM FLOOR DIRTY AND GARBAGE OVERFLOWING 3) CEILING VENTS INSIDE THE MEN'S AND WOMEN'S RESTROOMS AND DISH WASHING AREA
- 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.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- back line
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- WIPING CLOTH SANITIZING SOLUTION AT BACK LINE EXCEEDS 50-100PPM CHLORINE - USE TEST STRIPS.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- utility room
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- UTILITY ROOM DOOR HANDLE BROKEN FROM THE INSIDE - REPAIR
- 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 Cleanser, Availabilty
- Items:
- Soap
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO SOAP AT HANDSINKS: 1) KITCHEN PREP AREA 2) BACKLINE COOK 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HANDWASHING SIGNS: 1) WAIT STATION /PASS THRU HANDSINK 2) BACKLINE HANDSINK
- 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
- Locations:
- Storage area Kitchen Area
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- MISSING LIGHT SHIELD IN STORAGE AREA LANDING AT BASEMENT STAIRWELL.
- 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
- 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 HOT OR COLD WATER SUPPLY AT DISH WASHING AREA HANDSINK 1) NO HOT WATER FAUCET HANDLE AT MEN'S RESTROOM HANDSINK 3) HOT WATER FAUCET HANDLE LEAKING AT MOP SINK WHEN WATER IS ON 4) BASEMENT HOT WATER TANK FAUCET LEAKING - POOLING WATER ON FLOOR
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Toilet Tissue, Availability
- Items:
- Toilet paper
- Locations:
- employee restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
|
07/08/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- can opener back line
- Problems:
- Soiled
- Corrections:
- Keep clean.
- 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
- 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) MICROWAVE OVEN BACK LINE 2) 3-COMPARTMENT SINK DRAINBOARD AND HANDSINK IN BASEMENT PREP ROOM 3) INTERIOR FLOOR OF PEPSI COOLER IN RIO WRAPS 4) INTERIOR FLOOR OF TOPPINGS COOLER IN RIO WRAPS 5) FLOOR OF GLASS CHILLER AT BAR
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- Dish washing Area ventilation hood duct
- 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/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) EMPLOYEE RESTROOM FLOOR 2) UTILITY ROOM FLOOR - ELIMINATE CLUTTER 3) CEILING, WALLS AND VENT COVER IN DISH WASHING AREA
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO SOAP AT HANDSINKS: 1) RIO WRAPS 2) BAR
- 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:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HAND TOWELS AT RIO WRAPS HANDSINK.
- 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:
- men's rest room
- 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.
- HVAC System Vents
- Items:
- HVAC system
- Locations:
- Cookline back line
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- VENTILATION HOOD FILTERS NOT IN PLACE INSIDE THE CANOPY WHILE COOKING AT BACKLINE.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- basement
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- MISSING LIGHT SHIELD AT FOOT OF BASEMENT STAIRWELL.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PIPES LEAKING IN BASEMENT CAUSING POOLED WATER ON FLOOR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s) old/broken equipment
- Locations:
- Prep area Kitchen Area
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- UNUSED CHEST FREEZER STORED IN KITCHEN PREP AREA.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
|
01/11/2011 | Routine 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: Storage, Separation
- Comment:
- **CORRECTION OBSERVED: Toxic/Cleaning Chemicals are properly stored down and away from all foods and food contact surfaces.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: System Maintained in Good Repa
- Comment:
- PLUMBING REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Comment:
- ****COMPLIANT 4-602.13 Cited surfaces are thoroughly cleaned and free of encrusted debris.
- 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
- Comment:
- FLOORING 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.
- Good Repair and Proper Adjustm
- Comment:
- EQUIPMENT PLACED OUT OF SERVICE.
- 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 Cleanser, Availabilty
- Comment:
- SOAP PROVIDED TO 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)
- Handwashing Signage
- Comment:
- HANDWASHING SIGNAGE PROVIDED AT EACH HANDSINK.
- 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
- Comment:
- COMPLIANT 6-301.14 Protective light shields are in place as needed.
- 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
- Storing Equip./Uten./Lin./Sing
- Comment:
- COMPLIANT 4-903.11 CITED ITEMS STORED 6" OR MORE OFF THE FLOOR.;(A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
- General violation description:
- 4-903.11 -
- Wiping Cloths, Use Limitation
- Comment:
- Corrected 3-304.14 Observed: Wiping cloths are stored in adequate strength sanitizer solution.
- 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
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09/17/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- can opener back line
- Problems:
- Soiled
- Corrections:
- Keep clean.
- 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: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- lower prep table shelves back line
- Problems:
- Stored over/with Food
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- BOTTLES OF DEGREASER, BLEACH AND SOAP STORED WITH FOODS/SPICES ON THE LOWER PREP TABLE SHELF AT BACK LINE.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- lower prep table shelves back line
- Problems:
- Stored over/with Food
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- BOTTLES OF DEGREASER, BLEACH AND SOAP STORED WITH FOODS/SPICES ON THE LOWER PREP TABLE SHELF AT BACK LINE.,
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) OVERHEAD SPRAYER HOSE HANGING BELOW THE FLOOD LEVEL RIM OF SINK IN BASEMENT PREP ROOM 2) LEAK AT PIPE BENEATH STEAM TABLE AT BACK LINE 3) HOT WATER FAUCET LEAK AT MAIN FLOOR MOP SINK WHEN WATER IS ACTIVATED
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) OVERHEAD SPRAYER HOSE HANGING BELOW THE FLOOD LEVEL RIM OF SINK IN BASEMENT PREP ROOM 2) LEAK AT PIPE BENEATH STEAM TABLE AT BACK LINE 3) HOT WATER FAUCET LEAK AT MAIN FLOOR MOP SINK WHEN WATER IS ACTIVATED,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- 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) WAIT STATION HANDSINK SOILED AT KITCHEN ENTRANCE 2) ALL STORAGE SHELVES AT BACK LINE 3) MOLD ON RUBBER GASKETING AT 2-DOOR REACH-IN FREEZER AT KITCHEN ENTRANCE 4)SPICE TABLE AT BASEMENT PREP ROOM
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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) WAIT STATION HANDSINK SOILED AT KITCHEN ENTRANCE 2) ALL STORAGE SHELVES AT BACK LINE 3) MOLD ON RUBBER GASKETING AT 2-DOOR REACH-IN FREEZER AT KITCHEN ENTRANCE 4)SPICE TABLE AT BASEMENT PREP ROOM ,
- 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
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FLOORING SOILED: 1) BENEATH BASEMENT STAIRWELL 2) BASEMENT PREP ROOM 3) HALLWAY AT BASEMENT MOP SINK 4) MAIN KITCHEN WALK-IN COOLER
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FLOORING SOILED: 1) BENEATH BASEMENT STAIRWELL 2) BASEMENT PREP ROOM 3) HALLWAY AT BASEMENT MOP SINK 4) MAIN KITCHEN WALK-IN COOLER,
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- pizza oven EXHAUST CANOPY
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- MISSING VENTILATION HOOD FILTERS AT PIZZA OVEN.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- pizza oven EXHAUST CANOPY
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- MISSING VENTILATION HOOD FILTERS AT PIZZA OVEN.,
- 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 Cleanser, Availabilty
- Items:
- Soap
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO SOAP AT KITCHEN PREP AREA HANDSINK AND AT EMPLOYEE RESTROOM HANDSINK ON MAIN FLOOR.
- 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 KITCHEN PREP AREA HANDSINK AND AT EMPLOYEE RESTROOM HANDSINK ON MAIN FLOOR.,
- 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 SIGNS AT HANDSINKS: 1) DRINK STATION HANDSINK 2) BAR HANDSINK 3) KITCHEN PREP AREA HANDSINK 4) KITCHEN BACK LINE HANDSINK 5) DISHWASHING AREA HANDSINK 6) RIO WRAPS HANDSINK 7) WAIT STATION HANDSINK AT KITCHEN ENTRANCE
- 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 SIGNS AT HANDSINKS: 1) DRINK STATION HANDSINK 2) BAR HANDSINK 3) KITCHEN PREP AREA HANDSINK 4) KITCHEN BACK LINE HANDSINK 5) DISHWASHING AREA HANDSINK 6) RIO WRAPS HANDSINK 7) WAIT STATION HANDSINK AT KITCHEN ENTRANCE,
- 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
- Locations:
- basement
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- MISSING LIGHT SHIELDS AT BOTTOM OF BASEMENT STAIRWELL.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- basement
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- MISSING LIGHT SHIELDS AT BOTTOM OF BASEMENT STAIRWELL.,
- 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Locations:
- Facility
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CLEAN EQUIPMENT / SINGLE SERVICE ITEMS IMPROPERLY STORED: 1)CASE OF PLASTIC DRESSING BOTTLES STORED DIRECTLY ON FLOOR NEXT TO CHEST FREEZER BACK LINE 2) PIZZA BOXES STORED DIRECTLY ON FLOOR BEHIND PIZZA OVEN 3)RIO WRAPS BOXES DIRECTLY ON FLOOR IN BASEMENT
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Locations:
- Facility
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CLEAN EQUIPMENT / SINGLE SERVICE ITEMS IMPROPERLY STORED: 1)CASE OF PLASTIC DRESSING BOTTLES STORED DIRECTLY ON FLOOR NEXT TO CHEST FREEZER BACK LINE 2) PIZZA BOXES STORED DIRECTLY ON FLOOR BEHIND PIZZA OVEN 3)RIO WRAPS BOXES DIRECTLY ON FLOOR IN BASEMENT,
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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
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08/02/2010 | Routine Inspection |
- 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 PREP STATION COOLER KITCHEN BACKLINE 2) SHELF STORING PLATES AND BOWLS KITCHEN BACKLINE
- 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
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES SOILED IN FACILITY: 1) FLOORING IN UPSTAIRS EMPLOYEE RESTROOM 2) CEILING TILES SURROUNDING VENTS KITCHEN BACKLINE 3) WALK-IN COOLER FLOOR BENEATH RACKS ALONG THE WALLS
- 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.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- Facility
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED MOPS STORED INSIDE MOP SINK BASIN IN BASEMENT - HANG OR INVERT MOPS FOR PROPER DRYING.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Food Storage, prohibited Areas
- Items:
- Food(s) stored
- Locations:
- employee restroom
- Problems:
- In prohibited area(s) In toilet room(s)
- Corrections:
- Relocate to a suitable storage area
- Comment:
- CANNED AND BOTTLED BEVERAGES STORED IN UPSTAIRS EMPLOYEE RESTROOM.
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO HANDWASHING SIGNS AT HANDSINBKS: 1) KITCHEN WAIT STATION AREA 2) KITCHEN PREP AREA 3) KITCHEN BACK LINE 4) DISH WASHING AREA 5) DRINK STATION 6) RIO WRAPS STATION 7) BAR
- 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.
- Lighting, Intensity
- Items:
- Lighting intensity
- Locations:
- back line Ventilation hood canopy
- Problems:
- Less than 10 foot candles
- Corrections:
- Provide as required
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HOT WATER FAUCET LEAKING AT UPSTAIRS MOP SINK WHEN WATER IS ACTIVATED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Using Dressing Rooms and Locke
- Items:
- Locker(s)/designated storage area(s) for employee belongings storage
- Locations:
- Facility
- Problems:
- Not used
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- OBSERVED EMPLOYEE COATS ON STORAGE RACKS WITH FOODS AND/OR SINGFLE USE ITEMS IN PREP AREA AND KITCHEN BACKLINE.
- General violation description:
- 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- bar
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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
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01/08/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- POTENTIALLY HAZARDOUS FOODS UNDER REFRIGERATION WERE HELD AT 41F OR BELOW. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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09/23/2009 | Follow-up |
Restaurant representatives - add corrected or new information about Pizza Papalis/Rio Wraps, 22022 Michigan Ave Ste B, Dearborn, MI 48124 »