- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Each hand washing sink shall be provided with individual disposable towels. Observed a hand washing sink bakery kitchen with no paper towels. Provide paper towels at all hand washing sinks. , CORRECTED: The PIC provided paper towels for the hand washing sink in the bakery kitchen.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Plumbing fixtures such as hand washing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Observed hand washing sink in the bakery kitchen that was soiled with food debris. Keep hand washing sinks clean. Do not use hand washing sinks for dumping or cleaning other items.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- Clean equipment and utensils shall be stored inverted. Observed clean spoons, knifes, forks, and serving utensils being in the kitchen near the ware washing machine with the food contact portion facing upwards. Store all utensils inverted with the handles facing upwards and the food contact portions facing downwards to prevent potential contamination.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soiled residues. Observed a build-up of food debris and grease on the filters of the hood in the kitchen. Observed dust on the ventilation system in the kitchen. Clean the hood filters. Clean the ventilation system in the kitchen. Develop routine cleaning practices for the filters and the ventilation system.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- Physical facilities shall be maintained in good repair. Observed broken/chipped floor tiles across from the 3-compartment sink in the bakery kitchen. Observed missing drain cover on the floor across from the mixer in the bakery kitchen. Repair or replace tiles that are broken/chipped. Replace drain cover.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Cloths in-use for wiping counters and other equipment shall be held between a chemical sanitizer solution. Observed wiping cloths being stored on the counters near the server station. Wiping cloths must be stored in a chemical sanitizer solution between uses.
- 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
|
04/09/2015 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- 100ppm sanitizer was available at the dishmachine today, violation corrected.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
11/26/2014 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- Today there is no sanitizer in the dishmachine, 0ppm. Repair cracked feed line, as discussed. Correct immediately, recheck in 10 days. ,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- The drainline from the capture pan under the fan in the walk in cooler is missing. A bucket is capturing the drainage. Replace missing drainline within 6 months, next routine inspection.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/28/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection in walk in cooler all food at 41 F or below. 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)
- Food Storage
- Comment:
- Observed in walk in cooler no food stored on the floor. 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
- Repairing
- Comment:
- Observed new gasket around walk in cooler. Corrected.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
06/04/2014 | Follow-up |
- Critical: Characteristics
- Comment:
- OBSERVED AT TIME OF INSPECTION BREAD IS NO LONGER STORED IN TRASH BAGS. CORRECTED.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Manual and Mechanical Warewash
- Comment:
- CHLORINE SANITIZER WAS ADJUSTED AT TIME OF INSPECTION NOW PROVIDING BETWEEN 50-100 PPM. CORRECTED.
- 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
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED AT TIME OF INSPECTION SALAD DRESSING HOLDING AT 41 F. MILK HOLDING AT 43 F, AND COLE SLAW HOLDING AT 44 F. OWNER SAID REPAIR MAN IS SUPPOSED TO COME BACK OUT FOR ANOTHER CALIBRATION ON THE WALK IN COOLER. UNTIL COOLER IS CONSISTENTLY HOLDING ALL POTENTIALLY HAZARDOUS COLD FOOD AT 41 F DO NOT STORE IN WALK IN COOLER. CHOLE SLAW HAD BEEN IN WALK IN COOLER FOR LESS THEN 4 HOURS AND WAS MOVED TO OTHER WALK IN COOLER FOR RAPID COOLING. A FOLLOW UP WILL OCCUR IN ABOUT 10 DAYS TO MAKE SURE FINAL CALIBRATION HAS OCCURRED AND THAT COOLER IS HOLDING POTENTIALLY HAZARDOUS COLD FOOD AT 41 F OR BELOW. DISCARD ANY POTENTIALLY HAZARDOUS FOOD THAT HAS BEEN OUT OF TEMP FOR MORE THEN 4 HOURS. ,
- 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)
|
05/06/2014 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- Observed at time of inspection trash bag being used to cover bread. Food needs to be stored in food grade containers. Correct by using food grade bags. Correct immediately a follow up will occur in about 10 days.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection chlorine sanitizing dish washer had sanitizing solution measuring chlorine at 200 ppm. Chlorine sanitizing solution should be at 50-100 ppm. Correct immediately a follow up will occur in about 10 days.
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection in walk in cooler chole slaw at 45 F, lettuce 48 F. Milk at 45 F. All potentially hazardous cold food needs to be held at 41 F or below. Correct immediately by holding food at 41 F or below. A follow up will occur in about 10 days. Discard all potentially hazardous cold food that has been out of temperature for more then 4 hours.
- 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:
- Observed in both walk in coolers food on the floor. Food needs to be stored at least 6in off the ground. Corrected at time of inspection food was moved to shelf 6in off the ground. 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
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Walk in cooler in bakery side needs a new gasket around the edges of the door. Correct by replacing. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
04/24/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEANING IS NEEDED: THE VENTS OVER THE COOKLINE ARE DUSTY, THE FAN IN THE WALK IN COOLER (BAKERY SIDE) IS DUSTY/MOLDY. CLEAN ON AN INCREASED BASIS TO AVOID ACCUMULATION OF SOILS, RECHECK IN 6 MONTHS.
- 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.
- Exterior Walls and Roofs, Prot
- Items:
- Exterior perimeter
- Problems:
- Does not protect from weather
- Corrections:
- Repair.
- Comment:
- REPAIR ROOF LEAK BY FRONT DOOR IN HALLWAY BY NEXT INSPECTION. OUTER STRUCTURE MUST PROTECT INTERIOR OF BUILDING FROM THE ELEMENTS. CORRECT WITHIN 6 MONTHS. BUCKETS ARE CATCHING WATER THAT DRIPS WHEN IT RAINS
- General violation description:
- 6-202.16 - Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
- Floors, Walls, and Ceilings
- Items:
- Wall(s), Ceiling(s)
- Problems:
- Not constructed, designed, installed to be, Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable., Repair/replace to be smooth and easily cleanable.
- Comment:
- THE FRAME ON THE WALK IN COOLER DOOR IS IN DISREPAIR. REPAIR SO THAT IT IS SMOOTH DURABLE AND EASILY CLEANABLE BY NEXT INSPECTION. THE INTERIOR OF THE WALK IN COOLER DOOR NEEDS REPAINTED, PAINT IS PEELING. THERE ARE CEILING TILES MISSING IN THE HALLWAY JUST INSIDE THE DOOR INTO ESTABLISHMENT. AND THE CEILING IN THE KITCHEN IS PEELING AS WELL. REPAIR/ REPLACE BY NEXT INSPECTION, RECHECK IN 6 MONTHS. FLOORS WALLS AND CEILINGS MUST BE SMOOTH, DURABLE AND EASILY CLEANABLE.
- 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.
|
10/10/2013 | Routine |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils, Food-contact surface(s) and utensils, Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe, Constructed from materials that are not Safe, Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials., Provide safe, approved materials., Provide safe, approved materials.
- Comment:
- FACILITY HAD GARBAGE BAGS OVER TRAYS OF BREAD. DO NOT USE GARBAGE BAGS OR BAGS WITH INK FOR DIRECT FOOD CONTACT. USE FOOD APPROVED PLASTIC/PAPER., CORRECTED DURING INPSECTION BY REMOVING GARBAGE BAGS AND USING FOOD APPROVED PLASTIC/PAPER.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED EMPLOYEE PREPPING RADISHES FOR GARNISHES WITHOUT WEARING GLOVES. READY TO EAT FOODS SHALL BE HANDLED WITH GLOVED HANDS. , CORRECTED DURING INSPECTION BY EMPLOYEE PUTTING ON GLOVES TO PREPARE READY TO EAT FOODS.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED DUCT WORK IN KITCHEN WITH DUST ACCUMULATION, SHELVES ABOVE HANDSINK IN KITCHEN SOILED, CONDENSER FANS DUSTY IN BOTH WALK-IN COOLERS, WALK-IN COOLER FLOOR OF PASTRY ROOM SOILED. CLEAN ALL AREAS AND KEEP 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- KITCHEN WALK-IN COOLER DOOR HANDLE HAS DUCT TAPE ON IT, PASTRY ROOM WALK-IN FREEZER HANDLE IS MISSING, PASTRY ROOM WALK-IN COOLER GASKET IS COMING OFF. REPAIR ALL ITEMS.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- SHELVES ABOVE HANDSINK IN KITCHEN ARE DOWN TO BAREWOOD IN SPOTS FROM PEELING PAINT, KITCHEN WALK-IN COOLER DOOR HAS PEELING PAINT, CEILING IN KITCHEN HAS PEELING PAINT. CLEAN AND COAT ALL WITH HIGH GLOSS EPOXY PAINT TO MAKE SMOOTH AND EASILY CLEANABLE.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
10/16/2012 | Routine |
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED. EMPLOYEES USING CUPS WITH LID AND STRAW.
- 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
- Critical: Hot and cold holding
- Comment:
- CORRECTED. TARTER SAUCE KEPT IN WALK-IN COOLER AT 41F. HOUSE DRESSINGS KEPT IN WALK-IN COOLER AT/BELOW 41F.
- 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: Separation, Packaging, & Segre
- Comment:
- CORRECTED. WALK-IN COOLER HAS ALL RAW ANIMAL PRODUCTS STORED ON ONE SIDE OF THE WALK-IN COOLER WITH RAW PORK AND BEEF, THEN GROUND BEEF, THEN RAW CHICKEN ON THE BOTTOM.
- 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
|
05/02/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- IN KITCHEN AT PREP LINE OBSERVED UNCOVERED CUP AND A BOTTLE OF WATER. EMPLOYEE BEVERAGES MUST BE COVERED AND PREVENT HAND CONTAMINATION FROM CONTACTING MOUTH TOUCHING PARTS. PROVIDE CUP WITH LID AND STRAW OR TRAVEL MUG WITH LID AND HANDLE.,
- 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED FACILITY MADE TARTAR SAUCE IN PREP COOLER TOP AT 51F (COOLER DOES NOT WORK PROPERLY AND THIS IS THE ONLY POTENTIALLY HAZARDOUS FOOD HELD IN IT). 2-DOOR GLASS COOLER AT WAIT STATION AREA HAD HOUSE DRESSING AT 44F/45F (THIS COOLER NOT WORKING PROPERLY AND ITEMS PUT IN CONTAINERS WITH ICE WATER). POTENTIALLY HAZARDOUS FOODS HELD COLD MUST BE AT OR BELOW 41F. ENSURE TARTAR SAUCE KEPT AT 41F OR BELOW. ,
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- WALK-IN COOLER IN MAIN KITCHEN HAD BREADED RAW VEAL, CHICKEN AND PORK ABOVE CARROTS AND POTATOES. OTHER SIDE OF SAME COOLER HAD RAW BURGER ON PACKAGE OF RAW STEAK NEXT TO SMOKED PORK CHOPS, RAW BACON ON TOP OF SMOKED PORK CHOPS, ALL ABOVE MUSHROOMS. THEN RAW STEAK AND RAW PORK CHOPS ABOVE READY TO EAT FOODS. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS AND SEPARATED FROM EACH OTHER. (STORE RAW BACON, VEAL, PORK AND BEEF TOGETHER, THEN BELOW THAT IS RAW BURGER, THEN RAW CHICKEN ON THE BOTTOM.,
- 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
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- KITCHEN HANDSINK DID NOT HAVE SOAP. PROVIDE SOAP AT ALL TIMES.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- KITCHEN HANDSINK DID NOT HAVE PAPER TOWEL. EMPLOYEE STATED HE HAD JUST USED IT UP. PROVIDE PAPER TOWEL AT ALL TIMES.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
04/05/2012 | 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:
- OBSERVED FACILITY MADE TARTAR SAUCE IN PREP COOLER TOP AT 60F. POTENTIALLY HAZARDOUS FOODS HELD COLD MUST BE AT OR BELOW 41F. ENSURE TARTAR SAUCE KEPT AT 41F OR BELOW., CORRECTED BY PUTTING CONTAINER OF TARTAR SAUCE IN CONTAINER OF ICE TO KEEP AT 41F AND BELOW.
- 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- WALK-IN COOLER IN MAIN KITCHEN HAS ACCUMULATION OF DUST ON CONDENSER FAN. CLEAN AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE CONDENSER GRILL IS FROST COVERED. DEFROST TO PREVENT FAILURE OF THE FREEZER. REPAIR THE BROKEN DOOR LATCH ON THE WALK IN FREEZER.
- 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.
|
10/12/2011 | Routine Inspection |
- Critical: Consumption of Raw Animal Food
- Comment:
- CORRECTED. MENUS HAVE ASTERIK WITH 'COOKED TO ORDER' ADDED AND THE CORRESPONDING ASTERIKS NET TO ITEMS THAT CAN BE ORDERED UNDERCOOKED. WHEN FACILITY MAKES NEW MENUS - ENSURE PROPER ADVISORY IS INCLUDED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Hot and cold holding
- Comment:
- CORRECTED. FACILITY NOW HAS NON-DAIRY CREAMERS.
- 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: Separation, Packaging, & Segre
- Comment:
- CORRECTED. DID NOT OBSERVE ANY RAW MEATS STORED OVER ANY READY TO EAT ITEMS.
- 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
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED. DISH MACHINE REPAIRED AND PROVIDING 50 TO 100PPM.
- 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
|
04/28/2011 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE MENU ADVISORY IS INCOMPLETE. PROVIDE ASTERISKS AT THE GROUND ROUND AND STEAKS, AND ADD THE COOKED TO ORDER STATEMENT AT BOTTOM OF PAGE WITH THE REMINDER, AND ASTERISK AT BOTTOM OF PAGE AT THE COOKED TO ORDER STATEMENT FOR ALL MENUS. ,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SINGLE SERVICE COFFEE CREAMS, MARKED KEEP REFRIGERATED AT 53F. DISCARD. PROVIDE CREAM THAT DOES NOT NEED REFRIGERATION, OR HOLD AT OR BELOW 41F.,
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to Raw ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW BEEF STORED OVER ONIONS, COOKED BEEF, SAUERBRATEN IN THE WALK IN COOLER. STORE RAW BEEF BELOW/AWAY FROM THAT FOOD.,
- 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
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- Dish machine
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH MACHINE SANITIZER IS EMPTY, AND MACHINE TESTED AT 0 PPM. PROVIDE 50 -100 PPM. SANITIZE IN 3-C SINK UNTIL REPAIRED.,
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk in freezer(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE CONDENSER GRILL IS FROST COVERED. DEFROST TO PREVENT FAILURE OF THE FREEZER. REPAIR THE BROKEN DOOR LATCH ON THE WALK IN FREEZER. REPAIR THE DAMAGED GASKET ON THE WALK IN COOLER. REPAIR THE BROKEN URINAL IN THE MEN'S ROOM (OUT OF SERVICE SIGN POSTED).
- 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.
|
04/19/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN CLEANED AND SANITIZED.
- 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: Hot and cold holding
- Comment:
- PIECE OF EQUIPMENT NO LONGER IN USE.
- 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: Separation, Packaging, & Segre
- Comment:
- COMPLIANT 3-302.11 NO CROSS CONTAMINATION POTENTIAL IN STORAGE OBSERVED.
- 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
- Comment:
- ****COMPLIANT 4-602.13 Cited surfaces are thoroughly cleaned and free of encrusted 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) CEILING VENTS INSIDE THE MEN'S AND WOMEN'S RESTROOM 2) ICE ACCUMULATED ON THE WALK-IN FREEZER FLOOR IN BAKERY
- 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
- Comment:
- COMPLIANT 6-501.12 FLOORING 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.
- Food storage
- Comment:
- CORRECTED 3-305.11 OBSERVED CITED ITEM(S) STORED 6" OR MORE OFF THE FLOOR.;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- Hand Cleanser, Availabilty
- Comment:
- SOAP PROVIDED TO EACH HANDSINK.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- baking area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- women's restroom
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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.
- Light Bulbs, Protective Shield
- Comment:
- COATED BULBS PROVIDED.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) BAKERY 3-COMPARTMENT SINK CLOGGED 2) TOILET IN REAR RESTROOMS BROKEN
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- System Maintained in Good Repa
- Comment:
- PLUMBING REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/08/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s) baking area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep station cooler(s) cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COLESLAW AND TARTAR SAUCE AT 50F ON RAISED RAIL OF PREP STATION COOLER AT COOKLINE.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep station cooler(s) cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COLESLAW AND TARTAR SAUCE AT 50F ON RAISED RAIL OF PREP STATION COOLER AT COOKLINE.,
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s) baking area
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED PANS OF GROUND BEEF STORED ABOVE CREAM CHEESE AND OTHER FOODS INSIDE THE BAKERY WALK-IN COOLER.
- 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
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s) baking area
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED PANS OF GROUND BEEF STORED ABOVE CREAM CHEESE AND OTHER FOODS INSIDE THE BAKERY WALK-IN COOLER.,
- 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:
- Storage shelves Walk-in cooler
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- MOLD GROWING ON THE STORAGE RACK SHELVES IN THE KITCHEN WALK-IN COOLER.
- 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
- Items:
- Nonfood contact surface(s)
- Locations:
- Storage shelves Walk-in cooler
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- MOLD GROWING ON THE STORAGE RACK SHELVES IN THE KITCHEN WALK-IN COOLER.,
- 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 floors
- Locations:
- near the freezer baking area
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FOOD DEBRIS ON FLOOR SURROUNDING THE CHEST FREEZER IN BAKERY.
- 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 floors
- Locations:
- near the freezer baking area
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FOOD DEBRIS ON FLOOR SURROUNDING THE CHEST FREEZER IN BAKERY.,
- 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:
- walk-in cooler and freezer baking area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 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
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- baking area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- MISSING LIGHT SHIELDS ON LIGHTBULBS INSIDE THE BAKERY STORAGE CLOSET AND THE KITCHEN WALK-IN COOLER.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- MISSING LIGHT SHIELDS ON LIGHTBULBS INSIDE THE BAKERY STORAGE CLOSET AND THE KITCHEN WALK-IN COOLER.,
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- baking area
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) FAUCETS AT HANDSINK 2) COLD WATER FAUCETAT 3-COMPARTMENT SINK
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- baking area
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) FAUCETS AT HANDSINK 2) COLD WATER FAUCETAT 3-COMPARTMENT SINK,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/30/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- POP NOZZLES ARE SOILED. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. WASH, RINSE, AND SANITIZE POP NOZZLES DAILY. CORRECTED AT TIME OF INSPECTION BY CLEANING AND SANTIZING POP NOZZLES.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SMALL PREP COOLER ACROSS FROM STOVE HOLDING FOOD ABOVE 41F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. CORRECTED AT TIME OF INSPECTION BY MOVING POTENTIALLY HAZARDOUS FOODS TO WALK-IN COOLER.
- 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)
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- FORMICA COUNTER IN WAIT STATION IS CHIPPED AND WORN. PHYSICAL FACILITY MUST BE MAINTAINED IN GOOD REPAIR. REPAIR/REPLACE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- DRAIN LINE FOR KITCHEN HAND SINK LEAKS. PLUMBING SYSTEM MUST BE MAINTAINED IN GOOD REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/08/2009 | Routine Inspection |
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