- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- restroom(s) Unisex restroom
- Problems:
- Not provided
- 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)
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- 3-compartment sink(s)
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- THE WASH COMPARTMENT ON THE THREE COMPARTMENT SINK IS CLOGGED WITH GREASE. SINK AND GREASE TRAP NOT DRAINING CORRECTLY. ALL GREASE SHALL BE PROPERLY DRAINED AND NOT CREATE BACK UPS IN SINK. REPAIR IMMEDIATELY AND REPLACE GREASE TRAP. NOTE-PERSON IN CHARGE STATES GREASE TRAP IS BEING REPLACED IN SEVEN DAYS., CORRECTED-PERSON IN CHARGE DRAINED GREASE PROPERLY THROUGH GREASE TRAP TODAY.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Wall(s)
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Clean in sanitary manner when no food items are exposed.
- 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.
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04/21/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- floor
- Problems:
- Greasy
- 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- floor
- Problems:
- Greasy
- 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.
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Locations:
- cooler(s) interior
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Locations:
- cooler(s) interior
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Equipment Compartments, Draina
- Items:
- Equipment compartment(s)
- Locations:
- basement
- Problems:
- Not sloped to drain
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- WATER ACCUMULATION OBSERVED AROUND SODA CARBONATION MACHINE IN BASEMNET. ALL EQUIPMENT SHALL N LEAK OR CAUSE WATER TO FLOW ONTO FLOOR. REPAIR SYSTEM WITHIN TEN DAYS.
- General violation description:
- 4-204.120 - EQUIPMENT compartments that are subject to accumulation of moisture due to conditions such as condensation, FOOD or BEVERAGE drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
- Equipment Compartments, Draina
- Items:
- Equipment compartment(s)
- Locations:
- basement
- Problems:
- Not sloped to drain
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- WATER ACCUMULATION OBSERVED AROUND SODA CARBONATION MACHINE IN BASEMNET. ALL EQUIPMENT SHALL N LEAK OR CAUSE WATER TO FLOW ONTO FLOOR. REPAIR SYSTEM WITHIN TEN DAYS.
- General violation description:
- 4-204.120 - EQUIPMENT compartments that are subject to accumulation of moisture due to conditions such as condensation, FOOD or BEVERAGE drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
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10/24/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- Received updated menu. Consumer advisory statement has been switched to the ask your server option on both take out and dine in menus. Corrected.
- 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: Consumption of Animal Foods th
- Comment:
- Received updated menu. Consumer advisory statement has been switched to the ask your server option on both take out and dine in menus. Corrected.
- 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
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05/15/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed at time of inspection menu and take out menu had disclaimer and reminder statement but menu items were not identified with an asterisk*. Menu items that can be cooked to order or contain raw or under cooked ingredients need to be identified with and asterisk linked to a disclaimer and reminder statement. Correct by providing an asterisk to disclaimer and to items that can be cooked to order or contain raw ingredients. Correct immediately a follow up inspection will occur in about 30 days.
- 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: Consumption of Animal Foods th
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed at time of inspection menu and take out menu had disclaimer and reminder statement but menu items were not identified with an asterisk*. Menu items that can be cooked to order or contain raw or under cooked ingredients need to be identified with and asterisk linked to a disclaimer and reminder statement. Correct by providing an asterisk to disclaimer and to items that can be cooked to order or contain raw ingredients. Correct immediately a follow up inspection will occur in about 30 days. ,
- 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: Cooling Methods
- Items:
- Food item(s) cooled
- Locations:
- walk-in cooler(s)
- Problems:
- Improperly
- Comment:
- Observed in walk in cooler cheese sauce and white sauce that had been covered before it could cool. Cheese sauce and white sauce were at 58 F both items hand been in walk in for about 2 hours. Corrected at time of inspection covering was removed and employees were reminded to leave the lids off of cooling items unwill they reach 41 F or below. Corrected.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Locations:
- walk-in cooler(s)
- Problems:
- Improperly
- Comment:
- Observed in walk in cooler cheese sauce and white sauce that had been covered before it could cool. Cheese sauce and white sauce were at 58 F both items hand been in walk in for about 2 hours. Corrected at time of inspection covering was removed and employees were reminded to leave the lids off of cooling items unwill they reach 41 F or below. Corrected.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
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04/23/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- DISHWASHER DISPENSING 50-100PPM
- 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
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11/25/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- 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
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10/28/2013 | Routine |
- Nonfood-Contact Surfaces
- Comment:
- THE GLASS STORAGE UNIT IS SOILED UNDER THE MAT. KEEP IT CLEAN. AT THE TIME OF INSPECTION THE UNIT WAS CLEANED AND SANITIZED. VIOLATION WAS CORRECTED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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10/11/2012 | Routine |
- Preset Tableware
- Items:
- Preset tableware
- Problems:
- Not protected from contamination
- Corrections:
- Provide wrapping, cover or invert to prevent contamination.
- Comment:
- PRESET SILVERWARE EATING PORTIONS ARE EXPOSED. COVER THEM TO PROTECT FROM POSSIBLE CONTAMINATION.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
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05/02/2012 | Routine Inspection |
- Critical: Characteristics
- Comment:
- THE FILLER MATERIAL WAS COVERED WITH STAINLESS STEEL SHEET AND THE VIOLATION HAD BEEN 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
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11/23/2011 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Allow migration of deleterious substances
- Corrections:
- Provide food grade quality and approved surfaces and materials.
- Comment:
- THE LID OF THE FREEZER UNIT IN THE BASEMENT WAS DAMAGED AND THE FILLER MATERIAL IS EXPOSED. TO AVOID POSSIBLE CONTAMINATION, EITHER BUY A NEW FREEZER OR REPLACE INSIDE COVER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 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
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11/03/2011 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH MACHINE IS NOT WORKING PROPERLY. DID NOT NOTICE ANY CHANGE IN COLOR OF THE STRIPS. UNTIL IT IS REPAIRED, SANITIZE THE DISHES IN THE 3 COMPARTMENT SINK. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS., THE MACHINE WAS PRIMED AND NOTICED A STRENGTH OF ABOUT 100 PPM. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- 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
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06/03/2011 | Routine Inspection |
| No violation noted during this evaluation. | 12/03/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- OBSERVED CITED FOOD CONTACT SURFACES OF EQUIPMENT CLEAN TO SIGHT AND TOUCH. VIOLATION CORRECTED.
- 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: Methods-Hot Water and Chemical
- Comment:
- THE MAIN DISH MACHINE AND GLASS WASHER ARE BOTH SANITIZING PROPERLY. VIOLATION CORRECTED.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
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07/19/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SOILED FOOD CONTACT SURFACES OF EQUIPMENT: THE UPPER INTERIOR COMPONENTS OF THE ICE MACHINE HAVE PINK MOLD GROWTH PRESENT. REMOVE ALL COMPONENTS AND CLEAN AND SANITIZE THEM ACCORDING TO THE MANUFACTURER'S INSTRUCTION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. ,
- 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: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Problems:
- Not immersed in For at least 7 seconds
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- THE MAIN DISH MACHINE AND GLASS WASHER ARE NOT SANITIZING. OBSERVED 0PPM CHLORINE ON TEST PAPER AT BOTH THE MAIN DISH AND GLASS WASHER. REPAIR BOTH MACHINES. KEEP CONCENTRATION BETWEEN 50-100PPM CHLORINE FOR PROPER SANITIZING. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- , OBSERVED MOLD GROWTH ON THE GASKETS IN THE SMALL REACH IN COOLER NEAR 3-COMPARTMENT SINK. STANDING WATER IS POOLED IN THE BOTTOM OF THE COOLER. CLEAN THE STANDING WATER AND MOLD GROWTH. KEEP EQUIPMENT 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED FOOD DEBRIS AND SOIL ON AND AROUND PHYSICAL FACILITY. KEEP FLOORS, WALLS AND CEILINGS 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.
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06/21/2010 | Routine Inspection |
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