- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed food in display cooler below 41 degrees. 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)
|
05/19/2015 | Follow-up |
- Critical: Cooling Methods
- Comment:
- Observed ice paddles and ice baths used for cooling soups. 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: Food Temperature Measuring Dev
- Comment:
- Observed two calibrated probe thermometers Corrected
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- Observed proper date marking. Corrected
- 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
- Eating, Drinking, or Using Tob
- Comment:
- Observed employee beverage containers covered. Corrected
- 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
|
05/13/2015 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container 5 gallon bucket
- Corrections:
- Utilize long, shallow pans.
- Comment:
- Observed over 10 soups cooling in 5 gallon buckets on rack near walk in cooler. Cook states they cool them there for an hour then place covered in walk in cooler. Not proper cooling methods. Use ice baths, ice paddles, shallow pans or combination of methods to cool items rapidly. Correct immediately,
- 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: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- Observed no stab/probe thermometer. Provide and use a stab thermometer to take food temperatures. Correct immediately,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed LaBrosa 2 door upper/lower display cooler at wait station with rice pudding at 51 degrees. Discard. Cooler at 50 degrees. Potentially hazardous foods must be held at or below 41 degrees at all times. Do not store items in cooler until corrected. 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, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Observed soups marked longer than 7 days. Observed home made rice pudding and dressing not date marked. All potentially hazardous foods prepared and held for over 24 hours must be date marked. Example 05/01 - 05/07 Correct immediately,
- 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
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Observed over 6 employee drinking cups with no lids or straws in cook line and prep areas.. All employee drinking cups must have a lid and straw. Correct immediately,
- 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
|
04/28/2015 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- The dishmachine is sanitizing at 100ppm chlorine. Violation corrected.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
11/12/2014 | 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:
- The dishwasher is not sanitizing properly today. 0ppm chlorine is coming through machine (when primed 100ppm can be reached but then it drops down to 0ppm 2 cycles later). 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.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- The ceiling is dirty in the kitchen, especially over the dishmachine, vents and tiles, increase cleaning frequency, clean regularly. Recheck next inspection.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Do not use bowls as scooping utensils in salad lettuce, dressings, potatoes, etc. Use utensils with handles that can be kept out of food, or keep utensils out of product and wash every 4 hours. Correct practice immediately. Bowls used as scoops were removed at time of inspection. Corrected today.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s) interior
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Cleaning is needed, on the cookline handsink the handles have built up food debris. Clean immediately, monitor. Corrected today.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/09/2014 | Routine |
- Condenser Unit, Separation
- Items:
- Condenser unit(s)
- Locations:
- Front Service Counter Compressor / Condenser cover
- Problems:
- Not separated from food/food storage areas With dustproof barrier
- Corrections:
- Provide dustproof barrier.
- Comment:
- Re-install and/or provide a cover to the reach in cooler compressor at the Front Service Counter so that the mechanical workings of this cooler are contained and not exposed directly to the kitchen area(s). This cover will help contain dusts and inner air flows to the unit and not into the kitchen.
- General violation description:
- 4-204.18 - If a condenser unit is an integral component of EQUIPMENT, the condenser unit shall be separated from the FOOD and FOOD storage space by a dustproof barrier.
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Locations:
- Grill line Working Container(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Properly label the unlabeled 'squirt type' bottle that contains water/oil. Simply label with the common name of liquid (water/oil) and keep labeled. This will help to minimize the chance of accidental staff misidentification and potential misuse.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s) interior
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the interior surfaces of the reach in freezer located within the kitchen. Do not let old food residual & breading accumulate on these interior surfaces without frequent washings. Simply hand sweep and wash interior surfaces often.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- kitchen prep table(s)
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- Begin practice of properly thawing bulk beef products either A) under refrigeration, B) under cold running water, or C) as part of the cooking process. Do not let frozen product simply thaw in standing waters.
- 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
|
03/06/2014 | Routine |
- Condenser Unit, Separation
- Items:
- Condenser unit(s)
- Locations:
- Front Service Counter Compressor / Condenser cover
- Problems:
- Not separated from food/food storage areas With dustproof barrier
- Corrections:
- Provide dustproof barrier.
- General violation description:
- 4-204.18 - If a condenser unit is an integral component of EQUIPMENT, the condenser unit shall be separated from the FOOD and FOOD storage space by a dustproof barrier.
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Locations:
- Grill line Working Container(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s) interior
- Problems:
- With accumulation of debris
- Corrections:
- 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.
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- kitchen prep table(s)
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- 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
|
01/06/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Locations:
- Dry storage area ceiling vents
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep much cleaner the overhead air diffuser(s) located within the Dry Storage area(s). See the air diffuser located directly over the Soft Drink storage area. Simply wash diffusers often as dusts & greases begin to accumulate on these overhead surfaces. Do this cleaning project OFF-HOURS when the absolute least amount of food product will be potentially 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.
- Equipment, Food-Contact Surfac
- Items:
- Cooking equipment broiler
- Locations:
- Front Service Counter equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- The vertical broiler located at the Front Service Counter MUST remain free of accumulations. This equipment must be cleaned as often as necessary to remove any old accumulations. Simply wash this vertical broiler prior to next usage, and keep the unit cleaner via more frequent cleanings.
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- floor Front Counter
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Begin practice of properly storing all boxes of various food products (eggs) a minimum 6" off the floor of the Front Grill Line. This practice will help to minimize the chance of accidental product contaminations while staff conducts floor sweeping and mopping procedures. ;(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 -
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- kitchen Front Counter
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) between uses. This practice will help reduce bacterial loading on the wiping cloths as well as to minimize objectionable odors.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
08/08/2013 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink kitchen
- Locations:
- kitchen Hand wash sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of hand soap at the hand wash sink to encourage frequent and PROPER staff hand washing activities. Reinstall the hand soap dispenser to provide a convenient supply of said soap., The Person in Charge placed bar soap at the kitchen hand sink to comply. Simply keep up this important hygiene practice.
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Front Service Counter Hand wash sink
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Discontinue placing or storing ANYTHING within the bowl area of the Front Service Counter hand wash sink. Having easy access to this sink helps encourage frequent and proper hand wash activities by staff. , Items removed from hand wash sink when violation was pointed out to the Certified Food Manager. Simply keep all hand wash sinks free and clear of obstructions.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Locations:
- kitchen Air diffuser(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep much cleaner the overhead air diffuser(s) located within kitchen areas. See the air diffuser located directly adjacent to the walk in cooler. Simply wash diffusers often as dusts & greases begin to accumulate on these overhead surfaces. Do this cleaning project OFF-HOURS when the absolute least amount of food product will be potentially 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.
- Designated Areas
- Items:
- Locker(s)/employee storage area(s)
- Locations:
- Dry storage area Rack(s)
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Discontinue storing employee coats / jackets / purses on or anywhere near the storage racks located in the dry storage hall UNLESS a specific & dedicated area is located BELOW & AWAY from any/all dry goods in storage.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Locations:
- ventilation system Ventilation hood canopy
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Reposition the baffle filters located overhead within the ventilation hood canopy in front service area of the kitchen. These filters appear to have fallen out of position resulting in small gaps. Simply reposition these filters tightly together to allow for the proper capture and collection of smokes and greases by the system.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Front Service Counter counter(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) between uses. This practice will help reduce bacterial loading on the wiping cloths as well as to minimize objectionable odors.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
01/23/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- drink station Beverage machine pop caps and spigots
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- BEVERAGE MACHINE POP CAPS AND SPIGOTS SOILED AT DINING AREA DRINK STATION.
- 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:
- Facility
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING: 1) FETA CHEESE AND TOMATOES AT 47F ON ICE AT SALAD PREP STATION COOLER 2) CHEESE AT 49F, TUNA AT 52F, TARTAR SAUCE AT 50F, MEATBALLS AT 52, DICED HAM AT 61F, BAKED POTATOES AT 49F, SLICED TURKEY AT 46F AT COOKLINE PREP STATION 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)
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- BUS PANS OF RICE, RICE PUDDING, RIBS, ETC WITHOUT A CONSUME BY DATE INSIDE THE WALK-IN COOLER.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- fan guards Walk-in cooler
- Problems:
- Soiled
- Corrections:
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility ceiling vents
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CEILING VENTS SOILED INSIDE EMPLOYEE RESTROOM AND DISH AREA.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- Facility
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- OBSERVED NO SANITIZER INSIDE WIPING CLOTH CONTAINER AT FRONT COUNTER DRINK STATION.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s)
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- juice cooler storage area
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- drink station dining 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)
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- kitchen
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- PANS OF RAW FISH AND TURKEY BREASTS THAWING ON SHELF AT ROOM TEMPERATURE IN REAR KITCHEN.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- 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
|
07/16/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. PAN OF COOKED CHICKEN HELD IN CONTAINER WITH WATER ON GRILL AT 135F.
- 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: Raw Animal Foods
- Comment:
- CORRECTED. FACILITY USING A SMALLER GYRO CONE AND COOKING WITHIN 3 TO 4 HOURS WHILE CONTINUOSLY SHAVING AND HOLDING IN STEAM TABLE. OBSERVED ONLY A LITTLE OF THE CONE LEFT AND COOK STATED WHOLE CONE WAS PUT ON BROILER AT 10AM. SHAVINGS IN STEAM TABLE AT 140F.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY LABELING ITEMS WITH USE BY DATE - SOUPS, TUNA SALAD, NOODLES, ETC.
- 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: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED. DISH MACHINE SANITIZING AT 50 TO 100PPM CHLORINE. EMPLOYEE STATED THEY TEST IT 2 TO 3 TIMES A DAY.
- 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
|
01/09/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED PAN OF PARTIALLY COOKED CHICKEN BREAST ON SHELF OF GRILL AT 100F. COOK STATED THESE ARE USED WITHIN 1 OR 2 HOURS. POTENTIALLY HAZARDOUS FOOD MUST BE HELD HOT AT OR ABOVE 135F AT ALL TIMES. EXPLAINED CHICKEN MUST BE 135F OR ABOVE, PERHAPS COOK ONLY A FEW ORDERS SO CHICKEN IS USED WITHIN 20 MINUTES, OR MAY USE TIME MARKING (EXPLAINED TO OWNER).
- 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: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Problems:
- Not cooked to 155 degrees F for 15 seconds or equivalent
- Corrections:
- Cook to proper temperature.
- Comment:
- OBSERVED PARTIAL GYRO CONE ON VERTICAL BROILER. COOK STATED THE CONE WAS PUT ON THE BROILER AT 7AM AND IT IS NOW 2PM. IN TALKING WITH THE OWNER, HE STATED THEY HAD FINISHED THE FIRST CONE AND PUT THIS CONE ON AROUND 10AM. THE PARTIAL CONE WAS WRAPPED IN PLASTIC WRAP AND PUT IN WALK-IN COOLER TO COOL. POTENTIALLY HAZARDOUS FOODS MUST BE FULLY COOKED WITHIN 4 HOURS. ENSURE TO COOK AND CONTINUOSLY SHAVE GYRO CONE THEN HOLD SHAVINGS HOT AT 135F AND ABOVE OR COOL SHAVINGS. OWNER STATED HE WILL START ORDERING SMALLER CONES. DISCARD CONE DUE TO NOT BEING FULLY COOKED WITHIN 4 HOURS. OWNER STATED IT WILL BE DISCARDED.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: 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:
- IN WALK-IN COOLER OBSERVED THE FOLLOWING WITHOUT ANY DATE MARKING: COOKED RIBS, SOUPS, BAKED POTATOES, NOODLES, TUNA SALAD, SLICED HAM, TZATZIKI SAUCE, RICE, GREEN BEENS. OWNER STATED THESE ITEMS ARE USUALLY DATE MARKED AND DISCARDED ON 7TH DAY. ENSURE TO DATE MARK THESE 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: Warewashing Chem.San., Temp/pH
- Locations:
- dish machine(s)
- Comment:
- DISH MACHINE AT 0PPM CHLORINE WHEN TESTED. FOOD CONTACT SURFACES MUST BE SANITIZED IN 50-100PPM CHLORINE. REPAIR DISH MACHINE. ONCE SANITIZER LINE WAS CHECKED IN BUCKET AND LINE PRIMED, SANITIZER TESTED 50-100PPM CHLORINE. A FOLLOW-UP WILL STILL BE CONDUCTED TO ENSURE COMPLETE COMPLIANCE. REPEAT FROM LAST ROUTINE INSPECTION - SUBMIT RISK CONTROL PLAN.
- 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
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly
- Comment:
- OBSERVED 4 LARGE CONATAINERS OF SOUP ON SHELF IN BACK OF KITCHEN AT 171F-195F. OWNER STATED THEY SIT THERE FOR A WHILE TO COOL AND TEMPERATURES TAKEN EVERY 1/2 HOUR AND WHEN THE MIDDLE REACHES 135F, AN ICE PADDLE IS PUT IN IT TO COOL TO AT LEAST 70F THEN PUT IN COOLER. OBSERVED 4 COOKED CHICKENS IN PANS AND WRAPPED IN FOIL (145F-155F). OWNER STATED THESE COME IN FOIL, ARE COOKED IN FOIL, THEN COOLED IN FOIL AT ROOM TEMPERATURE THEN PUT IN COOLER. POTENTIALLY HAZARDOUS FOODS SHALL BE COOLED UNCOVERED, NOT NESTLED ON TOP OF EACH OTHER, CUT IN HALF IF LARGE ITEM AND MUST BE BROUGHT TO 70F WITHIN 2 HOURS OF ANY PART OF ITEM REACHING 135F. ENSURE PROPER COOLING METHODS ARE USED.
- 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
- Employee Accommodations, Desig
- Items:
- Locker(s)/employee storage area(s)
- Problems:
- Contaminates
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- OBSERVED MANY COATS HUNG UP ON EQUIPMENT OR FOOD RACKS. STORE THESE ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND EQUIPMENT. OWNER STATED HE IS IN THE PROCESS OF HANGING HOOKS.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
- 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:
- COOKLINE HANDSINK HAD PLASTIC CONTAINER STORED IN IT. DO NOT STORE ITEMS IN OR IN FRONT OF HANDSINKS SO THAT THEY ARE EASILY ACCESSIBLE.
- 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)
|
12/13/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- "POTENTIALLY HAZARDOUS FOOD, HOT & COLD HOLDING" COUNTER-TOP BIN DICED TOMATOES 43 F HAM IN DRAWER 41 F RAW CHICKEN IN DRAWER 42.5 F TEMPERATURES CORRECTED BY USING SMALLER PANS OF FOOD PRODUCT AND USING ICE AROUND PAN ALSO. FREON WAS RECHARGED FOR COOLER COMPRESSOR. CRITICAL VIOLATION 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)
|
10/07/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- COUNTER-TOP BIN DICED TOMATOES 45 F RAW CHICKEN IN DRAWER 49 F HAM 50 F
- 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)
|
08/02/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Locations:
- Under 3-compartment sink
- Comment:
- ICE BIN DRAINPIPE DISCHARGING TO FLOOR DRAIN BELOW THREE COMPARTMENT SINK IS NOT PROPERLY AIR GAPPED. A PLUMBING SYSTEM SHALL BE INSTALLED TO PRECLUDE BACKFLOW CONTAMINATION BY PROVIDING AN AIR GAP OR APPROVED BACKFLOW PREVENTER. SHORTEN DRAINPIPE TO TERMINATE AT LEAST ONE INCH ABOVE THE RIM OF THE FLOOR DRAIN BOWL.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Hot and cold holding
- Comment:
- COLD FOOD HOLDING UNIT ON COOKLINE NOT KEEPING FOOD COLD ENOUGH. SHREDDED CHEESE, DICED TOMATOES AND WHOLE POTATOES ALL ABOVE 46 F. POTENTIALLY HAZARDOUS FOOD (PHF) SHALL BE HELD (COLD) BELOW 41 F. SERVICE/REPAIR UNIT TO KEEP FOOD IN DRAWERS AND ON COOKLINE BINS BELOW 41 F., ,
- 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
- Comment:
- COLD FOOD HOLDING UNIT ON COOKLINE NOT KEEPING FOOD COLD ENOUGH. SHREDDED CHEESE, DICED TOMATOES AND WHOLE POTATOES ALL ABOVE 46 F. POTENTIALLY HAZARDOUS FOOD (PHF) SHALL BE HELD (COLD) BELOW 41 F. SERVICE/REPAIR UNIT TO KEEP FOOD IN DRAWERS AND ON COOKLINE BINS BELOW 41 F., , ,
- 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
- Locations:
- Cookline
- Comment:
- ONE OF THE COOKS OBSERVED HANDLING READY-TO-EAT FOOD WITHOUT TONGS OR GLOVES. EMPLOYEES MAY NOT CONTACT RTE FOOD WITH BARE HANDS. SUPPLY GLOVES AND/OR TONGS FOR EMPLOYEES TO USE.,
- 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
- Critical: Storage, Separation
- Locations:
- Dry storage area
- Comment:
- SPRAY BOTTLE OF PURPLE (CLEANING?) FLUID OBSERVED NEAR PITA BREAD ON DRY STORAGE RACK ON NORTH SIDE OF COOKLINE NORTH WALL. POISONOUS OR TOXIC MATERIALS SHALL BE STORED SO THAT THEY CAN NOT CONTAMINATE FOOD BY SEPARATING THEM AND LOCATING TOXICS AWAY FROM FOOD. RELOCATE SPRAY BOTTLE. CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Warewashing Chem.San., Temp/pH
- Locations:
- dish machine(s)
- Comment:
- WAREWASHING MACHINE HAD INADEQUATE CONCENTRATION OF CHLORINE SANITIZER DURING FINAL SANITIZATION RINSE. A CHLORINE CHEMICAL SANITIZATION SOLUTION SHALL BE 50-100 PARTS PER MILLION (PPM) FOR A SANITIZING RINSE. SERVICE EQUIPMENT TO TRANSFER BUCKET OF CHLORINE SOLUTION TO DISHES DURING FINAL RINSE.,
- 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
- Clean Freq, Nonfood-Contact Su
- Comment:
- FILTERS FOR VENT HOOD ON COOKLINE HAD AN ACCUMULATION OF GREASE. NON-FOOD CONTACT SURFACES SHALL BE CLEANED AT A FREQUENCY NECESSARY TO PRECLUDE ACCUMULATION OF SOIL RESIDUES. CLEAN FILTERS.,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Drying mops
- Locations:
- in the mop sink area
- Comment:
- MOPS OBSERVED NOT DRYING PROPERLY. AFTER USE, MOPS SHALL BE PLACED IN A POSITION THAT ALLOWS THEM TO AIR DRY WITH SOILING WALLS, EQUIPMENT OR SUPPLIES. DRY MOPS SO THAT THEY ARE HANGING.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Food Preparation
- Locations:
- in the walk-in freezer
- Comment:
- FOOD FOUND UNCOVERED IN WALK-IN FREEZER. UNPACKAGED FOOD SHALL BE PROTECTED FROM SOURCES OF CONTAMINATION. COVER UNPACKAGED FOOD ITEMS, IN WALK-IN FREEZER.,
- General violation description:
- 3-305.14 - During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.
- Hand Drying Provision
- Locations:
- hand wash sink(s) beverage station
- Comment:
- HAND WASH SINK AT SODA FOUNTAIN IN SOUTHWEST CORNER OF DINING AREA DID NOT HAVE PAPER TOWELS. EACH HAND WASHING SINK SHALL BE PROVIDED WITH PAPER TOWELS OR OTHER HAND DRYING PROVISION.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Other Personal Care Items, Sto
- Locations:
- next to dry storage room
- Comment:
- MOUNTAIN BICYCLE STORED NEAR DRY STORAGE RACK NORTH OF COOKLINE. EMPLOYEES SHALL STORE THEIR PERSONAL ITEMS IN A SEPARATE DESIGNATED AREA, AWAY FROM FOOD AND KITCHEN EQUIPMENT. RELOCATE BICYCLE.
- General violation description:
- 7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
- Outer Openings, Protected
- Locations:
- Under Back Door
- Comment:
- NORTH BACK DOOR IS NOT SNUG AT BOTTOM OF DOOR FRAME. OUTER OPENINGS OF A FOOD ESTABLISHMENT SHALL BE PROTECTED FROM INSECT ENTRY BY SOLID, TIGHT FITTING DOORS. PROVIDE EQUIPMENT SO THAT DOOR SEALS CLOSED AT BOTTOM OF DOOR FRAME.,
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Repairing
- Locations:
- in the men's restroom
- Comment:
- IN CUSTOMER MEN'S RESTROOM, CEILING TILES WERE DISPLACED, EXPOSING PIPING/DUCTWORK ABOVE. PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. REPLACE OR REPOSITION CEILING TILES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Locations:
- on the counter(s)
- Comment:
- WIPING CLOTHS OBSERVED STORED ON COUNTER-TOPS AND NOT IN BUCKET OF SANITIZER SOLUTION. CLOTHS FOR WIPING FOOD SPILLS SHALL BE HELD BETWEEN USES IN A CHEMICAL SANITIZER SOLUTION (OF 50-100 PPM CHLORINE IF CHLORINE SANITIZER IS USED HERE). PROVIDE SUCH BUCKETS. *THIS IS A REPEAT VIOLATION FROM DECEMBER 2010 INSPECTION.*,
- 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
|
06/17/2011 | Routine Inspection |
| No violation noted during this evaluation. | 01/04/2011 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Observed heavy charring on the vertical broiler as well as dust on the top of the unit. Clean this item to sight and touch on a daily basis.
- 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: 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:
- Observed ready-to-eat tuna, spinach pies, and ham without expiration date marks. Potentially hazardous ready-to-eat foods must have an expiration date of 6 days from date of preparation. Date mark these 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed the following soiled items: walk-in cooler condenser and ceiling is dusty, top of dishmachine as lime deposits from doors, and interiors of fryers are very greasy. Clean these items to sight and touch on a weekly basis.
- 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:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dusty ceiling vents and tiles in the kitchen. Clean these items as needed to prevent build up of dust.
- 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed the following items needing repair: hole in wall at entrance to the dry storage room, employee restrooom door is peeling, and the wall partition by urinal in the public restroom is very rusty. Repair these items so they are smooth and easily cleanable.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed wiping cloths left out on counters when not in use. Store wiping cloths in sanitizing solution when not in use.
- 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
|
12/13/2010 | Routine Inspection |
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