- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED 2 CARTONS OF RAW EGGS STORED OVER DELI MEAT INSIDE WALK-IN COOLER. RAW FOODS SHALL NOT BE STORED OVER READY-TO-EAT FOODS TO PREVENT CROSS CONTAMINATION. PERSON-IN-CHARGE PLACE CARTONS OF EGGS BELOW MEAT. CORRECTED.
- 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
|
05/26/2015 | Routine |
| No violation noted during this evaluation. | 12/15/2014 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- Sanitizer is available and used for dishwashing and wiping cloths (QAC). Violation corrected.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
06/10/2014 | 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:
- No sanitizer available at 3 comp sink for sanitizing dishes. Establishment must have sanitizer, chlorine, QAC or iodine at all times for proper sanitizing. Correct immediately, revisit within 10 days.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
06/04/2014 | Routine |
| No violation noted during this evaluation. | 11/22/2013 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- front Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANDTOWELS PROVIDED AT EACH HANDSINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- walk in freezer(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FLOORING SOILED BENEATH STORAGE RACKS INSIDE THE WALK-IN FREEZER.
- 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.
|
11/02/2012 | Routine |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- hot holding unit
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- SMALL AMOUNT OF CHICKEN PATTIES AT 123F-128F INSIDE THE HOT BOX., POTENTIALLY HAZARDOUS FOOD DISCARDED.
- 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)
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- ceiling vents employee restroom(s)
- Problems:
- Not clean
- Corrections:
- 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.
- Sponges
- Items:
- Sponges
- Locations:
- 3-compartment sink(s)
- Problems:
- Used
- Corrections:
- Discontinue use.
- General violation description:
- 4-101.16 - Sponges may not be used in contact with cleaned and SANITIZED or in-use FOOD-CONTACT SURFACES.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Dry storage area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CASE OF CUPS STORED ON DRY STORAGE ROOM FLOOR.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- toilet(s) employee restroom(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- TOILET CRACKED AT BASE - WATER LEAKING AROUND BASE OF TOILET IN EMPLOYEE RESTROOM.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/10/2012 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- ceiling vents employee restroom(s)
- Problems:
- Not clean
- Corrections:
- 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.
- Food Preparation
- Items:
- Unpackaged food(s)
- Locations:
- prep sink
- Problems:
- Not protected From contamination
- Corrections:
- Protect against contamination
- Comment:
- INSTALL SPLASH GUARDS ON BOTH SDIDES OF PREP SINK.
- General violation description:
- 3-305.14 - During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- front Hand wash sink(s)
- Problems:
- Not provided
- 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
|
11/15/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/29/2010 | Routine Inspection |
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- food service area Shelving racks
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED BREAD BUNS STORED IN RACKS STACKED 6 & 13 RACKS HIGH. THE BOTTOM RACK CONTAINS PACKAGE BUN STORAGE LESS THAN ONE INCH OFF THE FLOOR. PROVIDE SAFE FOOD STORAGE BY MAINTAINING THE MINIMUM 6 INCH ELEVATION FOR THE STORAGE OF PACKAGED BUNS. USE AN EMPTY PLASTIC RACK ON THE FLOOR FROM WHICH THE FILLED BREAD RACK CAN BE STACKED.
- 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
|
11/16/2009 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- kitchen ceiling vents
- Problems:
- Not clean
- Corrections:
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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
|
11/11/2008 | Routine Inspection |
- Equip./Uten./Lin./Sing.-Ser/Us
- Items:
- Clean equipment/utensil(s)
- Locations:
- Microwave oven(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- 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
- Equip./Uten./Lin./Sing.-Ser/Us
- Items:
- Laundered linen(s)
- Locations:
- Storage Room(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- 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)
- Locations:
- Microwave oven(s)
- Problems:
- Soiled
- Corrections:
- Clean and sanitize.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/15/2007 | |
| No violation noted during this evaluation. | 03/19/2007 | |
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