- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Locations:
- Microwave oven(s)
- Problems:
- Not cleaned
- Corrections:
- Clean according to manufacturer specifications
- Comment:
- THE WHITE COOKLINE MICROWAVE OVEN IS IN EXTREMELY POOR SANITARY AND PHYSICAL CONDITION. ALL EQUIPMENT SHALL BE IN CLEAN AND SAFE CONDITION. DISCARD MICROWAVE TODAY., CORRECTED-OWNER HAS AGREED TO DISCARD MICROWAVE TODAY.
- 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: Preventing Contamination from
- Items:
- Employee(s)
- Locations:
- Employee(s)
- Problems:
- With soiled/contaminated hands/arms
- Corrections:
- Hands/arms shall be washed with soap and hot water at handsink.
- Comment:
- FOOD EMPLOYEES OBSERVED HANDLING READY TO EAT FOODS WITH BARE HANDS. ALL RTE FOODS SHALL NOT BE HANDLED WITH BARE HANDS. CORRECT EMPLOYEES IMMEDIATELY., CORRECTED-HANDS WASHED AND GLOVES DONNED TODAY.
- 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
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- reach-in cooler cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- floor cookline
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE KITCHEN COOKLINE FLOOR AND REAR AREA WALK IN COOLER FLOOR ARE IN VERY UNCLEAN CONDITION. ALL FLOORS SHALL BE IN GOOD SANITARY CONDITION. HEAVILY SCRUB/POWER WASH FLOORS AND INCREASE STAFF CLEANING FREQUENCY IMMEDIATELY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/17/2014 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- CHLORINE TEST STRIPS WERE PURCHASED AND THE VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
03/14/2014 | Follow-up |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- NOTICED TWO DENTED CANS ON THE SEAM. ONE CAN WITH TUNA AND THE SECOND ONE WITH KETCHUP. IF THE CAN IS DENTED ON THE SEAM, THE AIR CONTAMINANTS AND BACTERIA MAY GO INSIDE THE PRODUCT AND CONTAMINATE THE CONTENTS. THE MICRO OPENENINGS CAN NOT BE SEEN WITH NAKED EYE. DISCARD THE CANS OR RETURN THEM TO THE SUPPLIER FOR CREDIT. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION BY SEPARATING THEM.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BUY CHLORINE TEST STRIPS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
03/04/2014 | Routine Inspection |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Food debris has accumulated In the bottom of the 3 door reach in freezer. Clean, wash, rinse and sanitize all the food contact and non food contact surfaces. A follow up inspection will be conducted with in 10 days.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The two door sandwich cooler in the front room was at 52f. The milk was at 50.2f. Potentially Hazardous food shall be maintained under 41f. Toxin production or bacterial growth may occur if phf is stored in the temperature danger zone (41f-135f) for more than 4 hours. The milk was discarded and the salad which was cut an hour ago was transferred to another cooler. No other phf was stored. The cooler was emptied. A follow up inspection will be conducted with in 10 days.
- 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)
|
02/21/2014 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER WAS AT 38F AND NO PHF WAS STORED IN THE COOLER. THERMOSTAT AAND COIL WAS REPLACED AND THE VIOLATION HAD BEEN CORRECTED. HASH BROWNS AND CUT AND SLICED HAM WERE MARKED ON A SHEET OF PAPER AND THE RECORDS WILL BE MAINTAINED. THE OPERATOR FOLLOWS THE TIME AS A PUBLIC HEALTH CONTROL RULE FOR THE ABOVE ITEMS.
- 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)
|
09/10/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER WAS AT 54F THE MILK WAS AT 44.2F AND THE CHOCOLATE MILK WAS AT 45F. DO NOT STORE ANY PHF IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER. THE MILK WAS TRANSFERRED TO ANOTHER COOLER. TIME AS A PUBLIC HEALTH CONTROL WAS NOT FOLLOWED PROPERLY. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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)
|
09/04/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The following items were out of temperature: 1. The creamers on the table at room temperature. 2. Sliced ham and chopped ham were in the containers at room temperature. 3. Hash brown are at 47f in a tray under the grill. All the above items can be marked under time as a public health control and put a sticker on the item that what time they were taken out of temperature control and also mark the discard time . Otherwise maintain them under 41f in a cooler. The wall cooler was at 45f and the milk was at 46f. Chocolate milk was at 47f. Discard all phf that are above 41f and stored for more than 4 hours in this cooler. Potentially hazardous food shall be maintained under 41f. A follow up inspection will be conducted with in 10 days. , ,
- 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)
|
08/28/2013 | Routine Inspection |
- Critical: Discarding or Reconditioning U
- Items:
- Contaminated food(s)
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- OPEN CANS OF FOOD WAS STORED IN THE COOLER. DISCARD OR TRANSFER THEM TO FOOD SAFE CONTAINERS. THE EMPLOYEES TRANSFERRED THEM TO THE FOOD SAFE CONTAINERS AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE INDIVIDUALLY PORTIONED HALF AND HALF CREAMERS WERE AT 64F STORED AT THE ROOM TEMPERATURE. DISCARD THEM IF THEY ARE STORED FOR MORE THAN 4 HOURS OUTSIDE. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE FOR MORE THAN 4 HOURS. THE CREAMERS WERE DISCARDED AND THE VIOLATION WAS 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)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE FOLLOWING COOLERS WERE NOT MAINTAINING THE TEMPERATURE OF 41F OR LOWER. REMOVE THE POTENTIALLY HAZARDOUS FOOD FROM THESE COOLERS AND DISCARD THE PHF IF THEY ARE STORED FOR MORE THAN 4 HOURS. YOU ARE FULLY RESPONSIBLE IF SOMEBODY GETS SICK. DO NOT STORE ANY FOOD IN THESE COOLERS UNTIL THEY MAINTAIN 41F OR LOWER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 1, TWO DOOR TRUE IN RAIL COOLER WAS AT 54F AND THE COLESLAW WAS AT 58.9F, THE CHICKEN WAS AT 54.5F AND THE SHREDDED CHEESE WAS AT 46F. THE OPERATOR MAINTAINED FEW ITEMS BY PLACING THEM OVER THE ICE AND REST OF THEM WERE TRANSFERRED TO THE COOLERS IN THE BACK. 2. THE TWO DOOR TRUE IN RAIL COOLER AT THE END OF THE LINE WAS AT 45F AND THE AMERICAN CHEESE WAS AT 44.7F AND THE GYRO SAUCE WAS AT 44.5 F. THE OPERATOR REDUCED THE TEMPERATURE OF THE COOLER AND WAS AT 40 F IN FEW MINUTES. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION. 3. THE 4 DRAWER UNDER THE GRILL COOLER WAS AT 45F AND THE HAM BITS WERE AT 44F AND HAM SLICES WERE AT 44.4 F. THE OPERATOR TRANSFERRED THE FOOD INTO DIFFERENT COOLER. VIOLATION WAS 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)
- 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:
- THE EMPLOYEE WAS TOUCHING THE TOASTED BREAD WITH BARE HANDS. THE OWNER TOLD HIM TO USE GLOVES. VIOLATION WAS CORRECTED BY EDUCATION.
- 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
|
02/19/2013 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING CAN OPENER AND KNIVES AND STORING KNIVES CLEANLY.
- 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: Consumption of Raw Animal Food
- Comment:
- CORRECTED BY PROVIDING MENU DISCLOSURES USING ASTERIKS.
- 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 BY HOLDING AT 41F. FOOD IS ROTATED OUT OF THE COOLER EVERY 4 HOURS TO ENSURE PROPER TEMPERATURE.
- 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)
|
09/18/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- Kitchen/ Food Prep Area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER BLADE AND BASE HAVE OLD DRIED, DARKENED DEBRIS. CLEAN AND MAINTAIN. SOILED KNIVES STORED IN SPACE BETWEEN COUNTERS. THE COUNTER EDGES AREA HEAVILY SOILED. CLEAN NOW AND STORE IN A CLEAN LOCATION.,
- 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: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) eggs
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE ASTERISKS ON EGGS THAT ARE COOKED TO ORDER ON THE MENUS, INCLUDING CHILDREN'S MENU.,
- 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:
- IN THE COOK LINE COOLER DRAWERS: HAM 50-52F, HASH BROWN POTATOES 53F. HOLD AT OR BELOW 41F. DISPOSE OF THAT FOOD.,
- 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)
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- Kitchen/ Food Prep Area
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- A CONTAINER OF STEAKS THAWING OUT AT ROOM TEMP. THAW IN COOLER OR UNDER COLD RUNNING WATER, OR AS PART OF COOKING PROCESS.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
08/20/2012 | Routine |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY PROVIDING AIR GAPS ON ICE MACHINE.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Consumption of Raw Animal Food
- Comment:
- CORRECTED. ASTERISKS HAVE BEEN ADDED CORRECTING THE VIOLATION - EGGS AND MEAT DISHES.
- 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 BY COLD HOLDING PHF AT 41F IN BOTH COOLERS.
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY DATE MARKING REQUIRED FOOD ITEMS.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Comment:
- CORRECTED BY STORING EGGS BELOW OTHER FOOD (RTE 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
|
03/28/2012 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Locations:
- ice machine(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE REAR AREA ICE MACHINE DOES NOT HAVE AIR GAPS ON THE DRAIN PIPES FOR THE ICE BIN AND COMPRESSOR. PROVIDE AIR GAPS OF AT LEAST 1 INCH AS DISCUSSED.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Corrections:
- Provide.
- Comment:
- PROVIDE ASTERISKS AT THE EGGS, STEAK AND EGGS, STEAK, GROUND STEAK AND HAMBURGERS ON THE MENU, AND AT THE BOTTOM OF THE PAGE AT THE REMINDER STATEMENT. THE REMINDER IS PRESENT. WILL BE CONFIRMED AT NEXT ROUTINE INSPECTION.,
- 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:
- 1)SOUTH OF COOKLINE LEFT SIDE PREP COOLER: CUT TOMATOES DOUBLED PANNED OBSERVED AT 47F. 2) NORTH SIDE LEFT OF COOK LINE: HOUSE MADE GYRO SAUCE AT 50F, CUT TOMATOES 47F AND 49F IN A DOUBLE PAN IN COOLER TOP. TUNA SALAD, SLICED TURKEY 47F IN COOLER BOTTOM. 3) DRAWERS UNDER GRILL: DICED HAM 50F, GYRO MEAT AND SHREDDED POTATOES 47F. HOLD AT OR BELOW 41F TO REDUCE THE RISK OF BACTERIAL GROWTH. DISCARD NOTED FOOD.\ CHRONIC VIOLATION: CORRECT IMMEDIATELY.,
- 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- GYRO SAUCE, RICE, PORTIONED LUNCH MEATS WITHOUT DATE MARKING. DATE MARK THOSE FOODS. REPEAT VIOLATION: COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(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:
- OBSERVED RAW EGGS OVER FETA CHEESE AND VEGETABLES IN THE SOUTH SIDE, LEFT PREP COOLER. UNCOVERED POTATOES IN THE WALK IN COOLER. UNCLEAN PRODUCE OVER COOKED POTATOES IN THE WALK IN COOLER. CHRONIC VIOLATION: CORRECT IMMEDIATELY.,
- 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
|
02/21/2012 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED BY ALL EMPLOYEES USING CUP WIHT 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 BY REPAIRING COOLER AND HAM AND HASHBROWNS AT 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: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY DATE MARKING ITEMS WITH A 5 DAY SHELF LIFE: COLESLAW, TZATZIKI SAUCE, DELI MEATS, RANCH DRESSING.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Comment:
- CORRECTED BY ORGANIZING ALL RAW MEATS BELOW AND AWAY FROM READY TO EAT FOODS AND SEPARATED FROM EACH OTHER.
- 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: When to Wash
- Comment:
- CORRECTED BY INSTRUCTING DISH EMPLOYEE TO WASH HANDS BETWEEN SOILED AND CLEAN DISH WARES.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Controlling Pests
- Comment:
- CORRECTED BY ELIMINATING HARBORAGE CONDITIONS FOR FLIES.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
10/06/2011 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- IN KITCHEN AT COOKLINE OBSERVED UNCOVERED STYROFOAM CUP, OPENED CAN, OPENED BOTTLED WATER. EMPLOYEES SHALL USE BEVERAGE CONTAINER THAT DOES NOT CONTAMINATE FOOD, EQUIPMENT OR HANDS. EMPLOYEES MUST USE 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: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- IN KITCHEN AT COOKLINE OBSERVED UNCOVERED STYROFOAM CUP, OPENED CAN, OPENED BOTTLED WATER. EMPLOYEES SHALL USE BEVERAGE CONTAINER THAT DOES NOT CONTAMINATE FOOD, EQUIPMENT OR HANDS. EMPLOYEES MUST USE 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:
- IN THE TRAULSEN COOLER DRAWERS BENEATH THE FLAT TOP GRILL OBSERVED: -SLICED HAM AT 52F -SHREDDED POTATOES FOR HAS BROWNS AT 47F AMBIENT AIR TEMPERATURE OF THE UNIT OBSERVED AT 60F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD ANY FOODS THAT HAVE BEEN IN THESE 2 COOLERS FOR MORE THAN 4 HOURS. MOVE REMAINING FOOD ITEMS TO ANOTHER COOLER THAT IS HOLDING PROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN THESE 2 COOLERS UNTIL THE COOLERS ARE CAPABLE OF HOLDING FOOD AT 41F OR BELOW. REPEAT - AN OFFICE CONSULTATION WILL BE SCHEDULED.
- 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)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE TRAULSEN COOLER DRAWERS BENEATH THE FLAT TOP GRILL OBSERVED: -SLICED HAM AT 52F -SHREDDED POTATOES FOR HAS BROWNS AT 47F AMBIENT AIR TEMPERATURE OF THE UNIT OBSERVED AT 60F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD ANY FOODS THAT HAVE BEEN IN THESE 2 COOLERS FOR MORE THAN 4 HOURS. MOVE REMAINING FOOD ITEMS TO ANOTHER COOLER THAT IS HOLDING PROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN THESE 2 COOLERS UNTIL THE COOLERS ARE CAPABLE OF HOLDING FOOD AT 41F OR BELOW. REPEAT - AN OFFICE CONSULTATION WILL BE SCHEDULED. ,
- 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- NO DATE MARKINGS OBSERVED ON THE FOLLOWING FOODS: -FACILITY MADE RANCH DRESSING (LASTS 2 DAYS) -SLICED TURKEY AND HAM -OPEN ROAST BEEF FROM WHICH SLICES WERE TAKEN RICE PUDDING DID HAVE DATE MARK. POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD FOR MORE THAN 24 HOURS AFTER PREPARATION MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OR PREPARATION, OPENING, THAWING, ETC. DATE LABEL REQUIRED FOODS.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- NO DATE MARKINGS OBSERVED ON THE FOLLOWING FOODS: -FACILITY MADE RANCH DRESSING (LASTS 2 DAYS) -SLICED TURKEY AND HAM -OPEN ROAST BEEF FROM WHICH SLICES WERE TAKEN RICE PUDDING DID HAVE DATE MARK. POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD FOR MORE THAN 24 HOURS AFTER PREPARATION MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OR PREPARATION, OPENING, THAWING, ETC. DATE LABEL REQUIRED FOODS. ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(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:
- OBSERVED THE FOLLOWING INSTANCES OF CROSS-CONTAMINATION, -IN THE WEST END PREP COOLER AT COOKLINE REACH-IN OBSERVED RAW BURGER OVER DELI TURKEY -IN THE 1-DOOR PEPSI COOLER IN THE REAR ROOM OBSERVED RAW SAUSAGE LINKS STORED OVER RAW BACON AND HOT DOGS. -IN THE TRUE 2-DOOR UPRIGHT REACH-IN COOLER IN THE BACK ROOM OBSERVED RAW BURGER ABOVE TOMATOES. RAW ANIMAL PRODUCTS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS AND SEPARATED FROM EACH OTHER. REPEAT FROM LAST ROUTINE INSPECTION - SUBMIT RISK CONTROL PLAN.
- 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)
- 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:
- OBSERVED THE FOLLOWING INSTANCES OF CROSS-CONTAMINATION, -IN THE WEST END PREP COOLER AT COOKLINE REACH-IN OBSERVED RAW BURGER OVER DELI TURKEY -IN THE 1-DOOR PEPSI COOLER IN THE REAR ROOM OBSERVED RAW SAUSAGE LINKS STORED OVER RAW BACON AND HOT DOGS. -IN THE TRUE 2-DOOR UPRIGHT REACH-IN COOLER IN THE BACK ROOM OBSERVED RAW BURGER ABOVE TOMATOES. RAW ANIMAL PRODUCTS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS AND SEPARATED FROM EACH OTHER. REPEAT FROM LAST ROUTINE INSPECTION - SUBMIT RISK CONTROL PLAN. ,
- 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEE OBSERVED HANDLING CLEAN WARES AFTER HANDLING SOILED WARES AND CLEANING OTHER ITEMS WITHOUT FIRST WASHING HANDS IN HANDSINK WITH SOAP AND PAPER TOWEL. EMPLOYEE RINSED HANDS AT SPRAY NOZZLE AND/OR 3-COMPARTMENT SINK. EMPLOYEES MUST WASH HANDS IN HANDSINK WITH SOAP AND PAPER TOWEL AFTER ANY CONTAMINATION OCCURS
- General violation description:
- 2-301.14 - SUCH AS WHEN CHANGING TASKS. REPEAT - SUBMIT RISK CONTROL PLAN.
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEE OBSERVED HANDLING CLEAN WARES AFTER HANDLING SOILED WARES AND CLEANING OTHER ITEMS WITHOUT FIRST WASHING HANDS IN HANDSINK WITH SOAP AND PAPER TOWEL. EMPLOYEE RINSED HANDS AT SPRAY NOZZLE AND/OR 3-COMPARTMENT SINK. EMPLOYEES MUST WASH HANDS IN HANDSINK WITH SOAP AND PAPER TOWEL AFTER ANY CONTAMINATION OCCURS
- General violation description:
- 2-301.14 - SUCH AS WHEN CHANGING TASKS. REPEAT - SUBMIT RISK CONTROL PLAN. ,
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- WALL AND BLINDS AT WEST END OF COOKLINE ARE SOILED. LARGE MICROWAVE AT WEST END OF COOKLINE SOILED INSIDE. 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.
- Controlling Pests
- Items:
- Harborage conditions litter/garbage
- Problems:
- Not eliminated
- Corrections:
- Clean.
- Comment:
- OBSERVED 2 DRAIN/FRUIT FLIES BY 3-COMPARTMENT SINK AND MOP SINK ROOM. CLEAN THESE AREAS IMMEDIATELY TO PREVENT THE ACCUMULATION OF FLIES.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Controlling Pests
- Items:
- Harborage conditions litter/garbage
- Problems:
- Not eliminated
- Corrections:
- Clean.
- Comment:
- OBSERVED 2 DRAIN/FRUIT FLIES BY 3-COMPARTMENT SINK AND MOP SINK ROOM. CLEAN THESE AREAS IMMEDIATELY TO PREVENT THE ACCUMULATION OF FLIES.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL AT COOKLINE HANDSINK. PROVIDE 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
- Miscellaneous Sources
- Items:
- Food
- Problems:
- Not protected From contamination
- Corrections:
- Protect against contamination
- Comment:
- OBSERVED 2 CONTAINERS OF PANCAKE MIX UNDER PAPER TOWEL HOLDER AT COOKLINE HANDSINK. ALSO OBSERVED TRAYS OF EGGS NEXT TO SAME HANDSINK AND BY SOAP DISPENSER. PROTECT FOOD ITEMS FROM SOAP AND WATER SPLASHING CONTAMINATION. MOVE ITEMS AWAY FROM HANDSINK AND/OR INSTALL SPLASH GUARD.
- 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.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED TWO WHISKS STORED IN COOKLINE HANDSINK. DO NOT STORE ANY ITEMS IN HANDSINK.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
08/30/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING POTENTIALLY HAZARDOUS FOODS BELOW 41F IN THE PREP COOLER AND COOLER DRAWERS. ALL FOODS OBSERVED BELOW 41F IN THESE COOLERS. AIR TEMP OF PREP COOLER: 36F, AIR TEMP OF COOLER DRAWERS: 39F
- 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 BY ARRANGING COOLERS TO PREVENT CROSS-CONTAMINATION. RAW MEAT AND EGGS OBSERVED STORED BELOW READY-TO-EAT FOODS.
- 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: When to Wash
- Comment:
- CORRECTED BY TRAINING EMPLOYEES TO WASH HANDS WHEN REQUIRED. EMPLOYEES OBSERVED WASHING HANDS AFTER CONTAMINATED AS REQUIRED.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
|
02/11/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED THE FOLLOWING FOODS AT UNSAFE TEMPERATURES, IN THE TRUE PRE COOLER AT THE WEST END OF THE COOKLINE OBSERVED: -TUNA SALAD AT 48F -SLICED TURKEY AT 48F -SLICED CORNED BEEF AT 47F -DICED TOMATOES AT 48F -TZATZIKI (GYRO) SAUCE AT 47F AMBIENT AIR TEMPERATURE OF THE COOLER OBSERVED AT 46F. IN THE TRAULSEN COOLER DRAWERS BENEATH THE FLAT TOP GRILL OBSERVED: -DICED HAM AT 52F -SLICED HAM AT 47F -SHREDDED POTATOES FOR HAS BROWNS AT 48F AMBIENT AIR TEMPERATURE OF THE UNIT OBSERVED AT 52F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD ANY FOODS THAT HAVE BEEN IN THESE 2 COOLERS FOR MORE THAN 4 HOURS. MOVE REMAINING FOOD ITEMS TO ANOTHER COOLER THAT IS HOLDING PROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN THESE 2 COOLERS UNTIL THE COOLERS ARE CAPABLE OF HOLDING FOOD AT 41F OR BELOW. COMPLETE THE RISK CONTROL PLAN. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
- 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 Raw ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED THE FOLLOWING INSTANCES OF CROSS-CONTAMINATION, -IN THE WEST TRUE PREP COOLER OBSERVED RAW HAMBURGER PATTIES STORED OVER MUSHROOMS. -IN THE TOP PORTION OF THE TRUE PREP COOLER AT THE CENTER OF THE COOKLINE OBSERVED RAW SHELL EGGS STORED OVER FETA CHEESE AND LETTUCE. -IN THE 1-DOOR PEPSI COOLER IN THE REAR ROOM OBSERVED RAW CHICKEN AND RAW SAUSAGE LINKS STORED OVER HOT DOGS. -IN THE TRUE 2-DOOR UPRIGHT REACH-IN COOLER IN THE BACK ROOM OBSERVED RAW SHELL EGGS STORED OVER GREEN PEPPERS AND HAM. RAW MEAT AND EGGS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS. REARRANGE COOLERS TO PREVENT CROSS-CONTAMINATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEE OBSERVED HANDLING CLEAN WARES AFTER HANDLING SOILED WARES WITHOUT FIRST WASHING HANDS. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS
- General violation description:
- 2-301.14 - SUCH AS WHEN CHANGING TASKS. TRAIN ALL EMPLOYEES ON "WHEN TO WASH" REQUIREMENTS. ENSURE THAT EMPLOYEES WASH HANDS AFTER HANDLING SOILED WARES BEFORE HANDLING CLEAN WARES. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- AMBIENT AIR TEMPERATURE OF THE TRAULSEN COOLER DRAWERS OBSERVED AT 52F AND AMBIENT AIR TEMPERATURE OF THE TRUE PREP COOLER AT THE WEST END OF THE COOKLINE AT 46F. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41F OR BELOW. SERVICE COOLERS. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN THESE COOLERS UNTIL THEY CAN HOLD FOOD AT 41F OR LESS.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Located In the back
- Corrections:
- Locate thermometer in the warmest part of the refrigerator.
- Comment:
- NO AMBIENT AIR THERMOMETER PROVIDED IN THE TRAULSEN COOLER DRAWERS. THE AMBIENT AIR THERMOMETERS IN THE 2 TRUE PREP COOLERS ARE LOCATED IN THE REAR, UPPER CORNER OF THE COOLERS AND CANNOT BE READ. EVERY COOLER MUST BE PROVIDED WITH AN AMBIENT AIR THERMOMETER AND THE THERMOMETER MUST BE LOCATED IN THE WARMEST PART OF THE COOLER IN AN AREA THAT IS EASILY READ. PROVIDE THERMOMETER/POSITION THERMOMETER PROPERLY FOR ALL COOLER TO MONITOR THE AMBIENT AIR TEMPERATURE.
- 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)
- Where to Wash
- Items:
- Employee washed/rinsed hands
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- OBSERVED EMPLOYEE WASHING HANDS AT THE SPRAY ARM AT THE GARBAGE GRINDER SINK. EMPLOYEES MUST WASH HANDS AT THE DESIGNATED HAND WASH SINKS. TRAIN EMPLOYEES TO WASH HANDS AT THE DESIGNATED HAND WASH SINKS AND NO OTHER SINKS.
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED 5 WET WIPING CLOTHS STORED ON THE COOKLINE COUNTERS. WET WIPING CLOTHS MUST BE STORED SUBMERGED IN SANITIZER SOLUTION BETWEEN USES. STORE WIPING CLOTHS 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
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01/31/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY REMOVING FOOD FROM THE COOLER DRAWERS BENEATH THE GRILL AFTER LUNCH, FOOD IS NOT HELD IN THE DRAWERS FOR MORE THAN 2 HOURS. FOOD OBSERVED AT OR BELOW 41F IN THE COOLER DRAWERS TODAY.
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY LABELING REQUIRED FOODS WITH DISCARD DATES THAT DO NOT EXCEED 6 DAYS FROM THE PREP DATES.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
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08/11/2010 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Mop sink with hose
- Corrections:
- Remove spray nozzle-shut off valve downstream of the atmospheric vacuum breaker
- Comment:
- SPRAY NOZZLE LEFT ON HOSE WHEN NOT IN USE. TO PRESERVE THE INTEGRITY OF THE BACK FLOW PREVENTION DEVICE INSTALLED ON THE FAUCET TO PROTECT THE PUBLIC DRINKING WATER SUPPLY, ANY DEVICE THAT SHUTS OFF WATER FLOW AND TRAPS WATER IN THE HOSE LINE MUST BE DISCONNECTED FROM A HOSE WHEN NOT IN USE. DISCONNECT SPRAY NOZZLE FROM HOSE AFTER EACH USE. CORRECTED BY DISCONNECTING THE SPRAY NOZZLE FROM THE HOSE.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE COOLER DRAWERS BENEATH THE GRILL OBSERVED THE FOLLOWING FOODS HELD AT UNSAFE TEMPERATURES: -CHOPPED HAM AT 62F -SLICED HAM AT 60F -SLICED GYRO MEAT AT 63F -SHREDDED POTATOES FOR HASH BROWNS AT 57F COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD ITEMS THAT HAVE BEEN AT UNSAFE TEMPERATURE FOR 4 HOURS OR MORE. MOVE REMAINING ITEMS TO ANOTHER COOLER THAT IS HOLDING PROPER TEMPERATURE. DO NOT STORE FOOD IN THE COOLER DRAWERS BENEATH THE GRILL UNLESS THE UNIT IS CAPABLE OF HOLDING FOOD AT 41F OR BELOW. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- NO DATE MARKINGS OBSERVED ON THE FOLLOWING FOODS: -FACILITY MADE RANCH DRESSING -SLICED TURKEY AND HAM -OPEN TURKEY AND ROAST BEEF FROM WHICH SLICES WERE TAKEN -COOKED MEAT LOAVES -CHICKEN NOODLE SOUP -BEEF BARLEY SOUP POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD FOR MORE THAN 24 HOURS AFTER PREPARATION MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OR PREPARATION, OPENING, THAWING, ETC. DATE LABEL REQUIRED FOODS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION. ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- PORTIONED RICE PUDDING CUPS OBSERVED DATE MARKED 7/19-7/25 IN THE SERVICE COOLER. FOOD MUST BE CONSUMED OR DISCARDED BY THE END OF THE DAY ON THE USE-BY DATE. DISCARD ALL OF THE RICE PUDDING THAT EXPIRED ON 7/25. CORRECTED DURING INSPECTION BY DISCARDING ALL EXPIRED RICE PUDDING IN THE TRASH.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE STANDING WATER FROM THE FLOOR OF THE COOK LINE PREP COOLER. STANDING WATER MAY CONTAMINATED THE BOTTOM OF FOOD CONTAINERS OR THE FOOD.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- Dry Storage room
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- REPLACE THE MISSING LIGHT SHIELD IN THE DRY STORAGE ROOM.
- 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
- Lighting, Intensity
- Items:
- Lighting intensity at work levels
- Comment:
- REPAIR THE NON-WORKING LIGHTS IN THE KITCHEN AND NEAR THE WALK-IN COOLER TO PROVIDE ADEQUATE LIGHT FOR SAFE FOOD HANDLING AND CLEANING.
- 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
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE CHLORINE TEST STRIPS AND KEEP READILY ACCESSIBLE FOR USE TO TEST SANITIZER CONCENTRATION AT THE DISH MACHINE AND IN THE WIPING CLOTH BUCKETS.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- 1. SEVERAL WET WIPING CLOTHS OBSERVED STORED ON COUNTERS THROUGHOUT KITCHEN 2. 0 PPM OF CHLORINE DETECTED IN THE WIPING CLOTH SANITIZER BUCKET ON THE COOK LINE WET WIPING CLOTHS MUST BE STORED IN SANITIZER WITH 50-100PPM OF CHLORINE BETWEEN EACH USE. INCREASE CHLORINE CONCENTRATION TO 50-100PPM IN THE WIPING CLOTH BUCKET. STORE THE WIPING CLOTHS IN THE SANITIZER 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
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07/28/2010 | Routine Inspection |
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