- 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:
- OBSERVED FROZEN MEAT STORED ON THE FLOOR OF THE WALK-IN FREEZER. FOOD ITEMS SHALL BE STORED AT LEAST 6 INCHES OFF FLOOR. PACKAGES WERE PLACED ON SHELVING AT INSPECTION. CORRECTED.
- 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
|
06/11/2015 | Routine |
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- dipper well
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE DIPPER WELL FAUCET WAS RUNNING SINK WAS NOT FILLED TO COVER UTENSILS STORED INSIDE OF IT.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/11/2014 | Routine |
- Critical: Handwashing Sinks
- Comment:
- CORRECTED. HAND WASH SINK HAS BEEN INSTALLED IN THE DISH WASHING ROOM AREA.
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
|
04/30/2014 | Follow-up |
- Critical: Handwashing Sinks
- Items:
- Handwashing sink(s)
- Problems:
- Not provided In dishwash area
- Corrections:
- Provide hand sink in same room as dish handling.
- Comment:
- CURRENTLY THERE IS A MOP/UTILITY SINK IN THE DISH WASH AREA. NEXT WASH SINK IS LOCATED NEAR THE COOK AREA IN THE BACK OF THE KITCHEN. PICTURE OF AREA HAS BEEN TAKEN OF AREA WHERE HAND WASH SINK IS TO BE ADDED.
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- COLD WATER WAS TURNED OFF DUE TO A CONSTANT DRIP. OPERATOR WILL REPAIR GASKET TO REPAIR DRIP.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- 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
|
03/06/2014 | Routine |
- Critical: Raw Animal Foods
- Comment:
- CONSUMER ADVISORY IS REMOVED FROM CHILDREN'S MENU. MANAGER AND STAFF HAVE CROSSED IT OFF THE MENU. CORRECTED.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: Time as a Public Health Contro
- Comment:
- A WRITTEN PROCEDURE HAS BEEN PROVIDED AND COOKS ARE CHECKING TEMPERATURES OF PHF. INITIAL TEMPERATURES ARE NOTED ALONG WITH THE TIME FOOD IS SET OUT FOR USAGE AND DISCARDED BY 6 HOURS FOR COLD HOLDING. A COPY HAS BEEN FAXED TO WAYNE COUNTY HEALTH DEPT. 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.
- Toilet Room Receptacle, Covere
- Comment:
- WOMEN'S RESTROOM HAS A RECEPTACLE FOR SANITARY NAPKINS. CORRECTED.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
10/07/2013 | Follow-up |
- Critical: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Problems:
- Not cooked to 155 degrees F for 15 seconds or equivalent
- Corrections:
- Cook to proper temperature.
- Comment:
- HAMBURGER MEAT IS BEING OFFERED AS A COOK-TO-ORDER ITEM ON CHILDREN'S MENU. THE FOOD,IF SERVED OR OFFERED TO CHILDREN MUST NOT CONTAIN COMMINUTED OR HAMBURGER MEAT. MUST BE WELL DONE. REMOVE CONSUMER ADVISORY FROM CHILDREN'S MENU. WILL VERIFY CORRECTION WITHIN 10 DAYS.,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- 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:
- TIME IS BEING USED AS A PUBLIC HEALTH CONTROL FOR POTENTIALLY HAZARDOUS FOODS(PHF) AT COLD HOLDING BUT NO WRITTEN PROCEDURE PROVIDED. IF TIME WITHOUT TEMPERATURE CONTROL IS USED AS A PUBLIC HEALTH CONTROL FOR PHF, A WRITTEN PROCEDURE SHALL BE MADE IN ADVANCE, MAINTAINED IN FOOD ESTABLISHMENT AND MADE AVAILABLE ON REQUEST TO REGULATORY AUTHORITY. ,
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- BOWLS WERE STORED INSIDE FLOUR CONTAINERS. DURING PAUSES IN FOOD PREPARATION OR DISPENSING,IN FOOD THAT IS NOT POTENTIALLY HAZARDOUS UTENSIL HANDLES SHALL BE STORED IN THE CONTAINER ABOVE THE TOP OF FOOD LIKE FLOUR. VIOLATION HAS BEEN CORRECTED. HANDLES ARE INSIDE CONTAINER AND ABOVE FOOD.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- WALK-IN FREEZER HAD DUST ON CEILING. NON-FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CLEANED WHEN NECESSARY. CLEAN THE CEILING OF WALK-IN FREEZER. WILL VERIFY AT NEXT 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.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- WOMEN'S RESTROOM NEED A CLOSED RECEPTACLE FOR SANITARY NAPKINS. ANY RESTROOM THAT SERVICES FEMALES NEED A CLOSED RECEPTACLE FOR SANITARY NAPKINS. PROVIDE. WILL VERIFY AT NEXT INSPECTION.,
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
09/30/2013 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- walk-in cooler(s) Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep much cleaner the fan blade guard located within the walk in cooler. As dusts / greases begin to accumulate on this Non-Food Contact Surface, they must be removed and surface wiped down. Do this cleaning process often to comply.
- 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 walls
- Locations:
- kitchen fryer(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the areas surrounding the two fryers. As grease accumulates on and adjacent to this area, it must be removed and surfaces 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
- Items:
- Equipment
- Locations:
- Front Service Counter Hand wash sink(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Repair the paper hand towel dispenser located behind the front service counter so that it supplies paper towel when dispensing bar is depressed. Dispensing bar should automatically retract to original position upon release.
- 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.
- Handwashing Sink, Installation
- Items:
- Handwashing facility
- Locations:
- Dish wash area Hand wash sink(s)
- Problems:
- Lack of cold water
- Corrections:
- Provide cold water.
- Comment:
- Provide cold running water to the hand wash sink located adjacent to the three compartment sink. Presently, the water is basically too hot to allow for proper staff handwashing.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Locations:
- kitchen food prep area
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Relocate the tools and container of nuts & bolts to a proper storage location that is below and away from all food related equipment and surfaces,
- 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
|
09/13/2012 | Routine |
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Locations:
- reach-in cooler Procedural
- Problems:
- Located In the back
- Comment:
- Reposition the thermometers within the various coolers to a position near the front of unit so that these thermometers are easily readable by staff. Verify the proper working temperature of these cooling units often to maintain the desired working temperature of <41 degrees F.
- 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen Shelfs
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the lower shelf areas of the kitchen food prep tables. Simply wash and sanitize these surfaces often as old food particles begin to appear on these lower surfaces.
- 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
- Locations:
- reach-in freezer(s) interior
- Problems:
- Used as food-contact surface
- Comment:
- Clean and keep cleaner the interior surfaces of the reach in freezer. Do not let old breading & other particulate matter accumulate on these interior freezer surfaces without frequent removal and washings.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- walk-in cooler(s) floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep free of accumulations the floor area in the walk in cooler specifically under and adjacent to the pallet. Sweep and mop these interior surfaces often to maintain a clean floor within this 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.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- kitchen rear
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Discontinue storing bags of onions directly on the kitchen floor to minimize the chance of accidental contamination while conducting floor cleaning and moping operations.
- 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
- Miscellaneous Sources
- Items:
- Food
- Locations:
- Front Service Counter grill
- Problems:
- Not protected From contamination
- Corrections:
- Protect against contamination
- Comment:
- Clean and keep free of old greases and accumulations the underside of shelf located at the Front Service Food Pickup Window. Simply wash this underside surface often and keep free of potential drips & accumulations.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
|
03/13/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- kitchen food prep table
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep much cleaner the can opener blade as well as the entire manual contraption. Simply place this unit into the dish machine at least daily to keep clean., The Person in Charge immediately instructed staff to wash and sanitize the encrusted can opener at the time it was pointed out. Good Compliance. Simply keep this important Food Contact Surface clean well into the future with frequent washings.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling
- Locations:
- Dish wash area Air Diffusers
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the air diffusers located overhead in the dish wash area. Simply wash often when the least amount of food processing is being done preferably after hours.
- 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.
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Locations:
- kitchen food prep area
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Begin practice of properly storing all maintanence tools in one general area that is below and away from any food related surfaces or equipment.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- kitchen food prep table
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of properly storing wet wiping cloths in the sanitizer buckets between uses. This practice will help minimize bacterial loading on cloths as well as to reduce any objectionable odors.
- 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
|
09/07/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Canned item(s)
- Locations:
- Dry storage area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep much cleaner the top lid portion of most canned goods in dry storage. Wash the lid portion often to remove any particle buildup on these cans PRIOR to opening them. Keeping the lids clean will minimize the chance of accidental contamination while opening these goods., The Person in Charge (Owner) had staff wipe down and sanitize the top portion of the canned goods requiring cleaning. Good Compliance. Keep up this important Food Safety practice well into the future.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Grill line Condiment cooler
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and clean more frequently the entire top portion of the cover area over the condiment cooler. Keeping this overhead area clean will minimize the chance of any accidental contaminations resulting from materials falling off this cover.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Frequency
- Items:
- Pick up frequency for refuse
- Locations:
- dumpster(s)
- Problems:
- Inadequate
- Corrections:
- Increase pick-up frequency.
- Comment:
- Either increase the frequency of exterior rubbish pickup or reduce the volume of trash PRIOR to placement into the rubbish dumpsters.
- General violation description:
- 5-502.11 - REFUSE, recyclables, and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
- Storing Refuse/Recyclables/Ret
- Items:
- Refuse/returnables/recyclables
- Locations:
- dumpster(s)
- Problems:
- Allows for entry of insects, rodents, or other animals
- Corrections:
- Repair/replace/seal to prevent entry of pests.
- Comment:
- Dumpsters overflowing with trash. The lids on these rubbish dumpsters are to remain closed when not in use to dissuade vermin / birds from easy access to a free meal. Simply keep the lids closed when not in use.
- General violation description:
- 5-501.110 - REFUSE, recyclables, and returnable's shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
|
03/21/2011 | Routine Inspection |
- Critical:
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- FOOD DEBRIS HAS ACCUMULATED IN THE DRINK DISPENSER HOLDER. CLEAN IT EVERYDAY. AT THE TIME OF INSPECTION IT WAS WASHED, RINSED AND SANITIZED. VIOLATION WAS CORRECTED.
- 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
- Critical:
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- FOOD DEBRIS HAS ACCUMULATED IN THE DRINK DISPENSER HOLDER. CLEAN IT EVERYDAY. AT THE TIME OF INSPECTION IT WAS WASHED, RINSED AND SANITIZED. VIOLATION WAS CORRECTED.
- 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
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- FOOD DEBRIS HAS ACCUMULATED IN THE DRINK DISPENSER HOLDER. CLEAN IT EVERYDAY. AT THE TIME OF INSPECTION IT WAS WASHED, RINSED AND SANITIZED. VIOLATION WAS CORRECTED.
- 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
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- IN THE LADIES ROOM, PROVIDE A COVERED RECEPTACLE FOR SANITARY NAPKINS.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- KEEP THE MEN'S BATH ROOM FLOOR CLEAN.
- 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.
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- IN THE LADIES ROOM, PROVIDE A COVERED RECEPTACLE FOR SANITARY NAPKINS.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- KEEP THE MEN'S BATH ROOM FLOOR CLEAN.
- 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
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- KEEP THE MEN'S BATH ROOM FLOOR CLEAN.
- 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.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- IN THE LADIES ROOM, PROVIDE A COVERED RECEPTACLE FOR SANITARY NAPKINS.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
11/15/2010 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Comment:
- DISHMACHINE HAS 100 PPM CHLORINE.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Cleaning, Frequency/Restrictio
- Comment:
- GREASE WAS CLEANED FROM UNDER GRILL.
- 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
- Comment:
- DISHWASHER IS TESTED WITH TEST STRIPS DAILY.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
10/08/2010 | Follow-up |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- dish machine(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- DISHWASHER HAS 0PPM CHLORINE TODAY. CORRECT IMMEDIATELY/REPAIR . SANITIZER MUST BE 50-100 PPM CHLORINE. REVISIT IN 10 DAYS.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- various locations
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEANING IS NEEDED 1) UNDER GRILLS-REMOVE GREASE BUILDUP 2) CEILING TILES AND VENTS, AROUND VENTS, CLEANING IS NEEDED UNDER GRILLS-REMOVE GREASE BUILDUP , CEILING TILES AND VENTS , CLEAR DUST AND DIRT REGULARLY.,
- 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
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- TEST SANITIZER AT DISHMACHINE DAILY TO ENSURE PROPER CONCENTRATION. CORRECT IMMEDIATELY RECHECK NEXT INSPECTION.,
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- ceiling tiles
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- REPLACE WATER DAMAGED CEILING TILES IN BASEMENT STORAGE AREA (DRY). REPLACE MISSING TILES BY NEXT INSPECTION.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
|
09/24/2010 | Routine Inspection |
| No violation noted during this evaluation. | 03/08/2010 | Routine Inspection |
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