- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Corrections:
- Clean prior to opening.
- Comment:
- Employee was asked how often the can opener blade was used and cleaned. Employee stated that the can opener was used all the time and it was cleaned once a month. Can opener should be cleaned after every use. Corrected at time of inspection after discussion with employee.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection fan in reach in cooler and fan by cook line has a build up of dust correct by cleaning at a frequency able to prevent the build up of dust and soil particles. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
08/14/2014 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- OBSERVED AIR GAP PROVIDED UNDER POP MACHINE. 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: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED AT TIME OF INSPECTION IN PREP COOLER CLOSEST TO KITCHEN ON TOP DICED TOMATO'S, SOUR CREAM, AND CHEESE ALL AT 38 F. BOTTOM OF PREP COOLER IS NO LONGER IN USE, PART ON ORDER. 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)
|
03/05/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed on of the drain lines from the pop machine drops below the drain rim. Correct by providing an air gap. Correct immediately a follow up will occur in about 10 days.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed in prep cooler closest to kitchen, diced tomato's 52 F, cut lettuce 58 F fetta cheese 56 F, raw chicken 48 F. Raw chicken was in cooler since yesterday. Tomato's, lettuce, fetta cheese in the cooler since prep that morning at 10:00 am. Discarded in my presence. Potentially hazardous cold food shall be held at 41 F or below. Correct by holding potentially hazardous cold food at 41 F or below. Correct immediately a follow up will occur at next routine inspection. This is a repeat violation fill out provided risk control plan.,
- 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)
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed several employees without hair restraints. Employees who work with food need wear hair restraints to prevent food contamination. Correct as soon as possible a follow up will occur at next routine inspection.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- prep line
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- Observed in use knives stored in crevices between prep coolers. Corrected at time of inspection knives were taken to the three compartment sink to be wash, rinsed and sanitized. Employees were made aware they should not be storing knives on surfaces that can not be or are hard to sanitize.
- 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
|
02/13/2014 | Routine |
| No violation noted during this evaluation. | 09/27/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- 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)
|
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:
- PROVIDE DISCARD DSATES ON ALL POTENTIALLY HAZARDOUS FOODS/ READY TO EAT OR COOKED TO BE REHEATED......NO DATES OBSERVED ON HUMMUS, HOUSE MADE DRESSINGS, SOUP, COOKED RICE
- 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: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVDIE COOLER THERMOMETER IN SMALL REACH IN COOLER AND WALKIN COOLER
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Critical: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- PROVIDE CHLORINE TEST STRIPS TO MONITOR SANITIZER CONCENTRATION
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
02/26/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- AT THE TIME OF INSPECTION THE OPERATOR DECIDED TO DISCARD THE COOLER AND IT WAS UNPLUGGED AND WAS REMOVED FROM THE LOCATION. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- 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)
|
08/27/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The counter top cooler was at 44f and the sour cream containers were at 43.7f. The operator discarded all of them at the time of inspection. A follow up inspection will be conducted with in 10 days. Do not store any potentially hazardous food in this cooler until it maintains 41f or lower.,
- 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 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:
- Couple onion bags were stored on the floor at the entrance of the stairs. Store them 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
08/20/2012 | Routine |
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- DISHES ARE STORED IN FRONT OF THE HAND WASH STATION IN THE KITCHEN. BLOCKING THE HAND WASH STATION DISCOURAGES EMPLOYEES TO WASH HANDS. REMOVE ALL THE DISHES AND MAKE ACCESS TO THE HAND WASH STATION.
- 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)
|
02/10/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- THE COOLER WAS AT 40F AND THE CHICKEN WAS AT 41F. THE COMPRESSOR WAS CLEANED. VIOLATION HAD BEEN 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 Food, Date Markin
- Comment:
- THE CUCUMBER SAUCE AND OTHER RTE,PHF WAS DATE MARKED. VIOLATION HAD BEEN 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: Time as a Public Health Contro
- Comment:
- A WRITTEN PROCEDURE WAS PREPARED AND THE GIRO TIME WAS MARKED AND WITH IN 4 HOURS IT WILL BE CONSUMED. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
08/24/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE SINGLE DOOR IN RAIL COOLER IN THE KITCHEN WAS AT 44F AND THE CHICKEN SHAVARMA WAS AT 43.7F. POTENTIALLY HAZARDOUS FOOD SHALL BE UNDER 41F. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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 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:
- DID NOT NOTICE ANY DATE MARKS ON THE READY TO EAT, POTENTIALLY HAZARDOUS FOOD LIKE SOUR CREAM+CHIDE. ADD 6 DAYS TO THE PREPARATION DATE TO GET THE DISCARD DATE. MARK EITHER DISCARD DATE OR THE PREPARATION DATE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH 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
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- THE GYRO MEAT WAS AT 160F ON OUTSIDE AND 60F INSIDE. THE OPERATOR SAID IT IS USED COMPLETELY WITH IN 4 HOURS. NO WRITTEN PROCEDURE OR TIME CONTROL MARKS ARE NOTICED. PREPARE THE WRITTEN PROCEDURE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS., ,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
08/16/2011 | Routine Inspection |
| No violation noted during this evaluation. | 02/04/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dried food debris on the can opener blade. This is a food contact surface and must be cleaned between uses or every 4 hours during continual use. Corrected by cleaning at time of inspection.
- 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: Working containers, Common Nam
- Items:
- Working containers-toxics cleaner
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Observed chemical container without label as to content. Keep individual spray containers labeled with the common name of the chemical contents. Corrected by labeling at time of inspection.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Food Storage, prohibited Areas
- Items:
- Food(s) stored
- Problems:
- In prohibited area(s) In or under other sources of contamination
- Corrections:
- Relocate to a suitable storage area
- Comment:
- Observed food stored in the mop room. Do not store food where it could be contaminated. Corrected at time of inspection by removing items and storing in a safe location.
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
|
01/19/2010 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- ALL EMPLOYEES MUST BE FAMILIAR WITH THE BIG 5 ILLNESSES AND WHEN TO REPORT THEM. USE PROVIDED FORMS OR ESTABLISH OWN HEALTH POLICY CORRECT IMMEDIATELY,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE IN 3RD COMPARTMENT OF 3 COMPARTMENT SINK. FOR PROPER SANITATION 50 - 100PPM CHLORINE MUST BE PRESENT CORRECT IMMEDIATELY,
- 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
- Food Storage, prohibited Areas
- Items:
- Food(s) stored
- Problems:
- In prohibited area(s) In or under other sources of contamination
- Corrections:
- Relocate to a suitable storage area
- Comment:
- WATER BOTTLES, POP BOX UNIT, AND POP BOXES STORED IN BASEMENTAND UNDER DRAIN LINES. BASEMENT IS NOT APPROVED TO BE USED FOR FOOD STORAGE. REMOVE FOOD FROM BASEMENT. PROVIDE SMOOTH AND EASILY CLEANABLE FLOORS, WALLS, AND CEILING BEFORE STORING FOOD IN BASEMENT
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- 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
- Outside receptacles
- Items:
- Waste receptacle(s) dumpster
- Problems:
- With doors,lids or covers Left open
- Corrections:
- Keep closed.
- Comment:
- DUMPSTER LID IS OPEN. KEEP CLOSED AT ALL TIMES. PROVIDE MORE FREQUENT PICK UPS IF OVERFLOWING PROBLEM REOCCURS CORRECT IMMEDIATELY,
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Problems:
- Stored Under other source of contamination
- Corrections:
- Remove and store in protected area.
- Comment:
- SINGLE SERVICE UTENSILS AND PLATES STORED IN BASEMENT AND UNDER DRAIN LINES. BASEMENT IS NOT APPROVED TO BE USED FOR UTENSIL STORAGE. REMOVE UTENSILS FROM BASEMENT. PROVIDE SMOOTH AND EASILY CLEANABLE FLOORS, WALLS, AND CEILING BEFORE STORING UTENSILS IN BASEMENT
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Not completely submerged in sanitizing solution Less than
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- RAGS NOT COMPLETELY SUBMERGED IN SANITIZER SOLUTION IN WAIT STATION AREA. COMPLETE SUBMERGE WET IN USE RAGS IN 50 - 100PPM CHLORINE IN RAG BUCKET CORRECT IMMEDIATELY,
- 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
|
07/15/2009 | Routine Inspection |
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