- Intensity
- Items:
- Lighting intensity
- Comment:
- Light intensity must be sufficient in walk in refrigeration units. Observed one light bulb has burned out in the walk in cooler. Replace bulb.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Non-food contact surfaces of equipment must be kept clean. Observed the reach in prep cooler nearest the register has water sitting on the bottom and some food spilled. Keep equipment clean and free of standing water and 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.
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04/09/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Comment:
- A chemical sanitizer used in a QUAT sanitizing solution shall be between 200-400 parts per million (ppm). Observed a sanitizer bucket with QUAT sanitizing solution in the meat prep station at 0 ppm. Observed a sanitizer bucket with QUAT sanitizing solution in the front counter prep station at approximately 100 ppm. Replace QUAT sanitizing solution that is located in the sanitizer buckets at the meat prep station and the front counter prep station so the QUAT sanitizing solution concentration reads 200-400 ppm., Corrected: PIC had employees replace the QUAT sanitizing solution in the sanitizer buckets located at the meat prep station and front counter prep station with new QUAT sanitizing solution. The PIC tested the concentration of both sanitizing buckets that were filled with new QUAT sanitizing solution and both of the QUAT sanitizing solutions had a concentration of 200-400 ppm.
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Cold holding equipment shall be equipped with at least one temperature measuring device. Observed a reach-in cooler behind the front prep line that did not have a temperature measuring device. Provide temperature measuring device for the reach-in cooler behind the front prep line. , Corrected: PIC provided a thermometer for the reach-in cooler behind the front prep line.
- 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)
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10/29/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed moldy drain bowl and drain lines in cupboard under the tea dispenser. Clean to sight and touch on a weekly basis.
- 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.
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed 2 food handlers without a hat or hairnet on. Hair must be restrained. Provide hats or hairnets to all food handlers.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing handwashing sign for the men's room handsink. Provide a sign.
- 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.
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Problems:
- Unorganized
- Corrections:
- Store in an orderly manner.
- Comment:
- Observed hose laying in the mop sink. Install a hose rack to store hose on when not in use.
- General violation description:
- 6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
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04/24/2014 | Routine |
- Covering Receptacles
- Items:
- Waste container(s)/container(s)
- Locations:
- dumpster(s)
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Receptacles and wast handling units shall be kept covered to avoid attracting pests. Observed dumpster lid and fryer oil lid open. Correct by closing lids Correct as soon as possible a follow up will occur at next routine inspection.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s) outsides of equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed build up of crust and food particles on outside of food grade containers holding rice and beans, on the inside of the containers the food was kept in original packaging and was not in contact with food container but there was old rice and beans in the bottom of the containers. Correct by cleaning the outside and inside of each container. Correct as soon as possible. A follow up will occur at the next routine 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
|
10/21/2013 | Routine |
| No violation noted during this evaluation. | 05/10/2013 | Follow-up |
| No violation noted during this evaluation. | 11/26/2012 | Follow-up |
| No violation noted during this evaluation. | 10/18/2012 | Routine |
| No violation noted during this evaluation. | 04/25/2012 | Follow-up |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- ENSURE ALL EMPLOYEES WEAR HAT, CAP, OR HAIRNET WHEN WORKING WITH FOOD AND FOOD PREP.......OPERATOR PREPARING FOOD PRODUCT WITHOUT PROPER HAIR RESTRAINTS.
- 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
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04/11/2012 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Comment:
- EMPLOYEES EDUCATED ON THE BIG 5 FOODBORNE ILLNESSES
- 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.
|
05/20/2011 | Follow-up |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS AND THE RESPONSIBILITY TO REPORT ILLNERSSES AND SYMPTOMS EVEN ON THEIR DAY OFF......EMPLOYEE WAS NOT AWARE OF THE ABOVE . PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING,
- 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.
|
04/22/2011 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Locations:
- Carbonated beverage dispenser pop nozzles
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- OBSERVED MOLD BUILD-UP INSIDE THE FOUNTAIN DISPENSER UNDERSIDE OPENINGS ABSENT THE NOZZLES. DAILY WIPE THE UNDERSIDE OPENINGS WITH A SANITIZER WHILE THE NOZZLES SOAK IN SANITIZER FOR 1 MINUTE. NOTE: 1 CAP BLEACH WITH 1 GALLON WATER EQUAL 100 PARTS PER MILLION CHLORINE SANITIZER SOLUTION. CORRECTION MADE: OBSERVED THE UNDERSIDE FOUNTAIN DISPENSERS OPENING & NOZZLES CLEANED, SANITIZED AND MOLD FREE. THROUGH MANAGER INTERVIEW THE FREQUENCY OF CLEANING AND SANITIZING OF THE NOZZLES, THE DEFUSERS AND THE INTERIOR FOUNTAIN HEAD OPENINGS WILL BE PERFORMED ONCE EACH DAY RATHER THAN ONCE A WEEK.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
|
04/14/2010 | Routine Inspection |
| No violation noted during this evaluation. | 12/01/2009 | Follow-up |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS , AND THE RESPONSIBLITY TO REPORT ILLNESSES AND SYMPTOMS, AS DEPICTED ON HEALTH FORMS 1A & 1B , PROVIDED AT PREVIOUS ROUTINE INSPECTION (11-13-08)....ENSURE ALL EMPLOYEES ARE EDUCATED TO REPORT HAVING SYMPTOMS OF DIARRHEA AND VOMITING TO THE PERSON IN CHARGE ON THEIR DAY OFF AS WELL AS WHEN SCHEDULED TO WORK. PROVIDED OPERATOR WITH COPY OF HEALTH FORMS (1A & 1B) AND RETURN TO WORK CRITERIA HANDOUT FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.
- 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.
|
10/20/2009 | Routine Inspection |
| No violation noted during this evaluation. | 05/01/2009 | Routine Inspection |
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