- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed at time of inspection several employees did not washes hands before putting on new gloves. Employees shall wash hands before putting on new gloves to prevent the spread of pathogens. Corrected at time of inspection employees were made to discard gloves and wash hands. Corrected.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
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05/15/2015 | Routine |
- Critical: Safe, Unadulterated, and Hones
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- A CAN OF CHICKEN GRAVY OBSERVED WITH DENTS ON CAN. ALL FOOD SHALL BE IN SAFE CONDITION. DISCARD CAN OF CHICKEN GRAVY IMMEDIATELY., CORRECTED-CAN DISCARDED.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Safe, Unadulterated, and Hones
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- A CAN OF CHICKEN GRAVY OBSERVED WITH DENTS ON CAN. ALL FOOD SHALL BE IN SAFE CONDITION. DISCARD CAN OF CHICKEN GRAVY IMMEDIATELY., CORRECTED-CAN DISCARDED.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
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11/06/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE WARMER CLOSE TO THE OFFICE WAS AT 120F AND THE POTATO ROUNDS WERE AT 116F. THE FOOD IS COVERED UNDER THE RULE TIME AS A PUBLIC HEALTH CONTROL 3-501.19. MAKE SURE THE EQUIPMENT MAINTAINS THE PROPER TEMPERATURE. FOLLOW UP INSPECTION WILL BE CONDUCTED BY 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE WARMER CLOSE TO THE OFFICE WAS AT 120F AND THE POTATO ROUNDS WERE AT 116F. THE FOOD IS COVERED UNDER THE RULE TIME AS A PUBLIC HEALTH CONTROL 3-501.19. MAKE SURE THE EQUIPMENT MAINTAINS THE PROPER TEMPERATURE. FOLLOW UP INSPECTION WILL BE CONDUCTED BY 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.
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05/08/2014 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE OPERATOR DECIDED TO USE TIME AS A PUBLIC HEALTH CONTROL. WRITTEN PROCEDURE IS AVAILABLE AND AT THE END OF LUNCH THE SALAD AND OTHER PHF WILL BE DISCARDED. THE TIME THEY WERE TAKEN OUT OF TEMPERATURE CONTROL IS MARKED ON THE PRODUCTION SHEETS. VIOLATION WAS CORRECTED AND HERE IN AFTER ALL THE 4 COOLERS (OPEN TOP) ARE FOLLOWING TIME AS A PUBLIC HEALTH CONTROL(RULE NO: 3-501.17).
- 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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11/22/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE IN RAIL TOP COOLED COOLERS WAS AT 39F AND THE SALAD WAS AT 49F. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE ZONE OF 41F-135F. THE REASON COULD BE TOO MUCH AIR GAP BETWEEN TH COLD PLATE AND THE BOTTOM OF THE DISH. USE DEEP STAINLESS STEEL CONTAINERS OR PLACE THE DISHES DIRECTLY ON THE COLD PLATE. 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)
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11/14/2013 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE SALAD IN A THICK PLASTIC CONTAINER OVER THE IN RAIL DISPLAY COOLER WAS AT 50F. IT WAS DISCARDED AND THE NEW SALAD WAS PLACED IN A STAINLESS STEEL CONTAINER. THE 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)
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05/16/2013 | Routine Inspection |
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE CEILING IN THE KITCHEN IS LEAKING ONTO THE FLOOR, DUE TO A ROOF LEAK. REPAIR THE LEAK.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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11/16/2012 | Routine |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cooler/s
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MILK AT 45F IN A DASANI COOLER IN THE SERVING ROOM. DO NOT USE THE COOLER FOR MILK UNTIL 41F CAN BE MAINTAINED. CORRECTED: THE MILK WAS DISCARDED AND THE PERSON IN CHARGE STATED THAT THE COOLER WILL NOT BE USED FOR MILK.
- 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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05/23/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/21/2011 | Routine Inspection |
| No violation noted during this evaluation. | 12/16/2010 | Follow-up |
- 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:
- PROVIDE DISCARD DATES ON COOKED HARD BOILED EGGS OPENED PACKAGE...ADD 6 DAYS TO DETERMINE DISCARD DATE ......SEALED PACKAGES ARE GOOD UNTIL THE DAte on package......BUT A PACKAGE OF EGGS OPENED ON 11-16 ARE NOT CONSUMABLE UNTIL 11-28 (THE MANUFACXTURERS DATE).......SUPERVISRY STAFF HAVE DETERMINED THAT OPENED PACKAGES OF EGGS BEGIN THEIR LIFE EXPECTANCY ON THE DAY OPENED. PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORED IN COOLERS 24 HOURS OR MORE
- 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
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11/16/2010 | Routine Inspection |
| No violation noted during this evaluation. | 11/10/2009 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- COOKED CHICKEN DATED 11-15.....ADD 6 DAYS TO DATE OF PREPARATION....CORRECTED AT TIME OF VISIT BY LABELING PROPERLY.
- 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
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11/06/2008 | Routine Inspection |
| No violation noted during this evaluation. | 11/07/2007 | |
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