- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED A LEAK THROUGH THE FAUCET AT HAND WASH SINK BEHIND SERVICE LINE. PLUMBING SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR FAUCET LEAK AT SERVICE LINE HAND WAS SINK. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/12/2015 | Routine |
| No violation noted during this evaluation. | 01/15/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- SERVICE COUNTER WORKING SUPPLY(IES)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- JUG OF MILK TESTED 45 F ON TOP OF COOLER AFTER LUNCH "RUSH" PLEASE MARK TIME ON JUG WITH MARKER AS DISCUSSED OR PUT IN AND TAKE OUT (REPEATEDLY) IF ENTIRE CONTENTS AREN'T USED IN ONE LUNCH PERIOD, IMMEDIATELY PUT INTO "LARGER" COOLER FOR NEXT DAY'S USE AND KEEP IN MIND TO ACCOUNT FOR COOL DOWN TIME AND SUBTRACT FROM FOUR HOUR TOTAL 3-501.19 PROVIDED, PIC POURED MILK DOWN THE DRAIN
- 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)
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Locations:
- Employee(s) HYGIENIC PRACTICES
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- PIC CHEWING CANDY WHILE ACCOMPANYING INSPECTOR PLEASE CHEW OR "EAT" ONLY IN DESIGNATED AREA(S) AWAY FROM FOOD AND FOOD CONTACT SURFACES
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
|
01/09/2013 | Routine |
- HVAC System Vents
- Items:
- HVAC system
- Locations:
- Front Service Counter Ventilation hood canopy
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Reinstall missing ventilation hood filters to BOTH ventilation canopies located at the front service counter. Ventilation equipment must remain properly installed as originally designed to efficiently capture and remove greases & smoke particulates. Simply reinstall these filters.
- 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.
|
01/06/2012 | Routine Inspection |
| No violation noted during this evaluation. | 01/05/2011 | Routine Inspection |
| No violation noted during this evaluation. | 01/19/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, AT APPROXIMATELY 1:30 P.M., PEPPERONIS IN THE TOP PORTION OF THE SANDWICH PREP COOLER, (NEAREST THE KITCHEN ENTRANCE) WERE FOUND AT 46.3 DEGREES F. THE PERSON IN CHARGE STATED THAT THE PEPPERONIS WERE TRANSFERRED FROM THE BOTTOM OF THIS COOLER TO THE TOP AT APPROXIMATELY 10:00 A.M. POTENTIALLY HAZARDOUS FOODS HELD IN THE BOTTOM OF THE COOLER WERE FOUND AT ACCEPTABLE TEMPERATURES :(I.E.: SLICED TURKEY: 38 DEGREES F) POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE KEPT COLD AT 41 DEGREES F OR LESS. THE PERSON IN CHARGE WAS INFORMED THAT IF THE PEPPERONIS HAD BEEN AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS THAT THEY MUST BE DISCARDED. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD IN THE TOP PORTION OF THIS COOLER ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE COMPLIANCE. COMMENTS: ENSURE THAT ANY FOOD NOT ACTIVELY INVOLVED IN SANDWHICH PREPARATION IS KEPT IN THE COOLER. ENSURE THAT DURING PERIODS OF SANDWICH PREPARATION, THAT ONLY THE AMOUNT OF NECESSARY TO ASSEMBLE THE SANDWICH IS REMOVED FROM THE COOLER. CONSIDER READJUSTING THE THERMOSTAT OF THIS COOLER TO A LOWER TEMPERATURE SETTING. ENSURE THAT THE COMPRESSOR AND OTHER COMPONENTS ARE FREE OF DUST AND DEBRIS. ,
- 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)
|
07/14/2009 | Routine Inspection |
| No violation noted during this evaluation. | 01/14/2009 | Routine Inspection |
| No violation noted during this evaluation. | 07/09/2008 | Routine Inspection |
| No violation noted during this evaluation. | 02/14/2008 | Routine Inspection |
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