| No violation noted during this evaluation. | 03/31/2015 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed no hot or cold water for the handsink at the wait station. Hot and cold wayer under pressure must be provided at all handsinks. Repair or replace the handsink.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed the sanitizing rinse for the dishmachine at less than 10 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. Repair or replace the dishmachine.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no chlorine test kit for checking the sanitizer in the dishmachine. Chemical test kits must be provided. Provide a chlorine test kit.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Observed greasy floor under the fryers. Facilities must be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed ice build-up on the prep cooler condenser line. Equipment must be maintained. Repair the cooler to eliminate the ice build-up and insure proper temperature of the cooler.
- 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.
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed trash on ground around the dumpster. Dumpster areas must be kept clean. Remove all trash from ground around the dumpster.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed cart used to haul out the grease pails is extremely greasy. Non-food contact equipment must be kept clean. Clean to sight and touch or replace with a new easily cleanable cart.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
03/16/2015 | Routine |
- Critical: Backflow Prevention
- Comment:
- CORRECTED BY ELEVATING DRAIN PIPES TO CREATE AIR GAPS.
- 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: Cooling Methods
- Comment:
- CORRECTED BY COOLING RICE BY COOLING BATCHES IN 3 SHALLOW METAL PANS FOR RICE AND SALISBURY STEAK.
- 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: Manual and Mechanical Warewash
- Comment:
- CORRECTED BY REAPRING LINES ON DISH MACHINE TO PROVIDE 50PPM CHLORINE SANITIZER.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY REPAIRING PREP COOLER AND REPLACING UPRIGHT COOLER TO HOLD FOOD 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: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING GYRO AT ABOVE 135F-165F OBSERVED.
- 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)
|
09/24/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE FOOD SINK DRAIN PIPE AND ICE MACHINE DRAIN PIPE HAVE SAGGED AND THE ENDS ARE BELOW THE RIM OF THE FLOOR DRAINS. ELEVATE PIPES TO PROVIDE AIR GAPS 2 TIMES PIPE DIAMETERS.,
- 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: Cooling Methods
- Comment:
- RICE WAS COOLING IN SHALLOW PLASTIC CONTAINERS AND SALISBURY STEAK WAS ON COUNTER AT 70F REPORTEDLY COOLING. COOL UNDER REFRIGERATION AND USE METAL PANS FOR RAPID HEAT TRANSFER.,
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CAN OPENER BLADE IS ENCRUSTED WITH DEBRIS - KEEP CLEAN. CORRECTED BY CLEANING.
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CHLORINE WAS BELOW 10PPM AND NEAR 0PPM - IN USE AT TIME OF TEST. PROVIDE 50-100PPM. SANITIZE IN 3-COMPARTMENT SINK UNTIL REPAIRED. COMPLETE 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) OPEN TOP PREP COOLER: TUNA, COLE SLAW & CUT LETTUCE AT 56F. CUT TOMATOES 50F AND 54F. 2) UPRIGHT COOLER COOKING AREA: RICE, COOKED VEGETABLE, CUT LETTUCE WAS 54F-56F. SPINACH PIE 50F, EGG WHITES & TARTER SAUCE 46F, FISH 48F. NOTED FOOD OVER 50F WAS DISCARDED, REMAINDER MOVED TO WALK-IN COOLER. HOLD AT OR BELOW 41F. COMPLETE RISK CONTROL PLAN.,
- 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:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED GYRO MEAT AT 117F NOT PROPERLY IN STEAM TABLE. HOLD AT OR ABOVE 135F. REHEAT TO 165F AND HOLD AT OR ABOVE 135F OR DISCARD. THE FOOD WAS DISCARDED. COMPLETE RISK CONTROL PLAN.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN FLOORS IN STORAGE AND DISH WASH AREAS AND WALK WAYS. CLEAN WALLS AT DISH WASH AREAS.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN SHELVING IN DISH WASH AREA.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE FLOOR OF DRY STORAGE AREA HAS VINYL TILE MISSING/BROKEN AND ABSORBENT CEMENT FLOOR PRESENT BECAUSE TILE IS WORN AWAY. MAKE FLOOR NON-ABSORBENT AND EASILY CLEANABLE. COVING IS MISSING IN VARIOUS AREAS - REAPIR/REPLACE COVE MOULDING. CEILING TILES ARE MISSING IN WALK-IN COOLER/FREEZER ROOM. REPLACE TILES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
09/04/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING PHF AT 41F. FAX COMPLETED RISK CONTROL PLAN TO NUMBER ON FORM WITHIN 3 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: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING PHF AT 41F. FAX COMPLETED RISK CONTROL PLAN TO NUMBER ON FORM WITHIN 3 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)
|
03/21/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CHLORINE TESTED AT 0PPM. PROVIDE 50-100PPM., CORRECTED BY PRIMING AND PROVIDING 50-100PPM CHLORINE.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CHLORINE TESTED AT 0PPM. PROVIDE 50-100PPM., CORRECTED BY PRIMING AND PROVIDING 50-100PPM CHLORINE.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) COOKLINE MAKE TABLE TOP: OBSERVED TUNA SALAD AT 56F, CUCUMBER SAUCE 53F, TARTER SAUCE 53F, CUT LETTUCE & TOMATOES AT 49F. 2) IN COOKLINE DRAWER UNIT: DICED TURKEY AND SAUSAGES 50F. 3) SALAD PREP COOLER: FETA CHEESE AND CUT TOMATOES 46F ALSO HOT DOGS (1 BOX) OUT ON COUNTER AT 52F. KEEP IN COOLER. HOLD AT OR BELOW 41F. FOOD OVER 50F WAS DISCARDED AND REMAINDER PUT INTO THE WALK-IN COOLER. BOTTOM OF COOLER WAS EMPTY. HOT DOGS RETURNED TO 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: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- COOKED GROUND BEEF, DOUBLE PANNED IN STEAM TABLE WAS AT 110F. HOLD AT OR ABOVE 135F., CORRECTED BY REHEATING TO 165F AND HOLDING ABOVE 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) COOKLINE MAKE TABLE TOP: OBSERVED TUNA SALAD AT 56F, CUCUMBER SAUCE 53F, TARTER SAUCE 53F, CUT LETTUCE & TOMATOES AT 49F. 2) IN COOKLINE DRAWER UNIT: DICED TURKEY AND SAUSAGES 50F. 3) SALAD PREP COOLER: FETA CHEESE AND CUT TOMATOES 46F ALSO HOT DOGS (1 BOX) OUT ON COUNTER AT 52F. KEEP IN COOLER. HOLD AT OR BELOW 41F. FOOD OVER 50F WAS DISCARDED AND REMAINDER PUT INTO THE WALK-IN COOLER. BOTTOM OF COOLER WAS EMPTY. HOT DOGS RETURNED TO 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: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- COOKED GROUND BEEF, DOUBLE PANNED IN STEAM TABLE WAS AT 110F. HOLD AT OR ABOVE 135F., CORRECTED BY REHEATING TO 165F AND HOLDING ABOVE 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)
|
03/11/2014 | Routine |
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- OBSERVED WHITE CUTTING BOARD WITH OLD BLACKENED SCRATCHES, BROWN CUTTING BOARDS WITH DAMAGED EDGES. REPAIR / RESURFACE / REPLACE WITHIN 90 DAYS.
- 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.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- OBSERVED WHITE CUTTING BOARD WITH OLD BLACKENED SCRATCHES, BROWN CUTTING BOARDS WITH DAMAGED EDGES. REPAIR / RESURFACE / REPLACE WITHIN 90 DAYS.
- 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.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CEILING TILE OVER WALK IN FREEZER AISLE IS MISSING AND INSULTATION IS EXPOSED. OTHER CEILING TILES MISSING OR NEED ADJUSTING. NO COVE MOLDING AND DAMAGE UNDER WALK IN FREEZER FRONT. REPAIR WITHIN 90 DAYS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CEILING TILE OVER WALK IN FREEZER AISLE IS MISSING AND INSULTATION IS EXPOSED. OTHER CEILING TILES MISSING OR NEED ADJUSTING. NO COVE MOLDING AND DAMAGE UNDER WALK IN FREEZER FRONT. REPAIR WITHIN 90 DAYS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS USED FOR FOOD SPILLS STORED ON COUNTER. STORE SUBMERGED IN SANITIZER TO PREVENT GROWTH OF HARMFUL BACTERIA. CORRECT WITHIN 90 DAYS.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS USED FOR FOOD SPILLS STORED ON COUNTER. STORE SUBMERGED IN SANITIZER TO PREVENT GROWTH OF HARMFUL BACTERIA. CORRECT WITHIN 90 DAYS.
- 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
|
09/06/2013 | Routine |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device vacuum breaker
- Locations:
- food prep sink
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- OBSERVED A HOSE CONNECTED TO AN UNPROTECTED WATER FAUCET AT THE SALAD PREPARATION SINK. INSTALL A SCREW-ON BACK FLOW DEVICE
- General violation description:
- 5-203.14 - CALLED AN ATMOSPHERIC VACUUM BREAKER (A.V.B.), BETWEEN THE FAUCET AND THE OPEN HOSE ATTACHMENT. CORRECTION MADE: Observed needed AVB installed in between the hose and the faucet spigot.
- Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Locations:
- food prep area
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- Observed three stab type food thermometers: i.) two dial type reading 29*F & 22*F in ice & water bath. ii.) one digital type screen blank due to dead battery
- General violation description:
- 4-502.11 - replace battery. Calibrate each stab type food thermometer to read 32*F in ice & water bath.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- Observed duct tape covering a crack in the desert cooler display window
- General violation description:
- 4-501.11 - repair or replace.
- 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 wiping towel storage in container of sanitizer kept in the waitress station hand wash basin. Remove obstruction from basin to encourage employee hand washing when needed.
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- wiping cloth container
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- Comment:
- Observed waitress station wiping towels stored in water with zero chlorine solution
- General violation description:
- 3-304.14 - monitor and maintain sanitizer solution between 50 ppm - 100 ppm.
|
09/20/2012 | Routine |
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Employee(s) mop sink area
- 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:
- Observed food employee returning to the food preparation area with out first discarding soiled gloves from handling the mop handle. When returning to food preparation, first discard soiled gloves, perform hand washing and put on new gloves. Correction Made: Observed the food employee perform hygienic hand washing between exchanging soiled gloves for new when returning to the food preparation area.
- 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
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- Employee(s) wait station work area
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- Observed the present wait staff employee(s) present are not using the chemical test strips to assure the minimum sanitizer strength is maintained for wiping cloth storage. Use chemical test strips to assure the minimum sanitizer strength is maintained for all applications: - Wiping cloth wet storage @ 100 p.p.m. - Sanitizing in place equipment @ 100 p.p.m. - 3 rd compartment sanitize sink @ 50 p.p.m. - Dish wash machine, final rinse @ 25 p.p.m. at 120*F. Correction Made: Observed employee present instructed to use the chemical test strips to assure adequate strength sanitizer is maintained for wiping cloth storage.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(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 wiping towel storage in container of sanitizer kept in the waitress station hand wash basin
- General violation description:
- 5-205.11 - remove hand washing obstruction from basin. Correction Made: Observed the owner designate a new storage location for the wiping cloth storage
|
03/12/2012 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Locations:
- Beverage Beverage machine pop caps and spigots
- Problems:
- Not cleaned Before use
- Corrections:
- Clean as specified above.
- Comment:
- Observed the in use pop nozzles with visible mold residue
- General violation description:
- 4-602.11 - clean prior to use to preclude visible mold accumulation. CORRECTION MADE: Observed the nozzles and associated surfaces cleaned and sanitized with increase frequency assurance to preclude future visible mold accumulation.
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
- General violation description:
- 2-201.11 - MATERIALS PROVIDED. CORRECTION MADE, FOLLOWING INSTRUCTION, THE EMPLOYEES PRESENT ARE FULLY AWARE OF THE NAMES OF THE BIG 5: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), NORO VIRUS, SHIGELLA THE SIGNS AND ILLNESS SYMPTOMS: THAT EXCLUDES THEM FROM THE RETAIL FOOD ESTABLISHMENT VOMITING, DIARRHEA, JAUNDICE, THAT RESTRICTS THEM FROM THE RETAIL FOOD PREPARATION AREA SORE THROAT WITH FEVER, INFECTED WOUND & OR PUSTULAR BOIL. THE PROCEDURES TO REMOVE THE RESTRICTIONS: TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME, SYMPTOM FREE FOR AT LEAST 24 HOURS.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Locations:
- walk-in cooler(s) storage shelves
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- In the walk-in cooler, observed: -Raw chicken stored next to raw fish and cooked soup. To prevent cross-contamination, raw meats must be separated from each-other according to minimum required cooking temperatures: Top storage shelf: 1. Ready to eat foods, produce, cooked items Next lower shelf: 2. Shrimp, fish, raw whole muscle pork, beef, lamb (Cook to at least 145F) Next lower shelf: 3. Raw ground meat (Cooked to at least 155F) Lowest shelves: 4. Raw chicken and raw poultry (Cook to at least 165F) Rearrange walk-in cooler to prevent cross-contamination as discussed. Correction Made: Observed: i.) Cooked soup placed with other ready to eat foods stored up and away from all raw meats and raw poultry. ii,) Whole muscle meat and fish properly stored above the ground sausage and ground hamburger. iii.) The raw poultry segregated down and away from all other stored 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: Time as a Public Health Contro
- Items:
- Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption
- Locations:
- Grill line food prep area
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- Observed time not marked on cooked chicken breasts ranging from 122*F to 104*F located next to the grill. Correction Made: Observed time marked indicating when the cooked chicken breasts were removed from temperature control and discarded after 4 hours, 6 hours if not exceeding 70*F.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Cleaning receptacles
- Items:
- Refuse container(s)
- Locations:
- dumpster area dumpster
- Problems:
- Attracts insects/rodents
- Corrections:
- Maintain in good repair and clean to prevent attraction of pests.
- Comment:
- Observed thick grease accumulation on the grease dumpster lid and on the wire transport cart
- General violation description:
- 5-501.116 - increase cleaning frequency to prevent future build-up that may attract insect and rodents.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- Observed employee(s) not fully trained demonstrated in their: - Not knowing fully the minimum internal temperature/time requirements needed To destroy organisms of public health concern for raw meats and reheating foods & To limit their growth. Provide employee(s) with training review. CORRECTION MADE: Following instruction concerning potentially hazardous foods, safe food practices and procedures. Observed the employees present are aware of the minimum internal product temperature held for at least 15 seconds needed to: DESTROY ORGANISM of Public Health concern: 145*F for WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, 155*F for GROUND: BEEF, PORK, 165*F for POULTRY 165*F for REHEATING FOODS within 2 hours LIMIT THE GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN: COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours Date Marking cooled foods @ 41*F & below, six additional days
- Using a Handwashing Sink
- Items:
- Handwashing sink(s), Handwashing sink(s)
- Locations:
- hand wash sink(s) food prep area
- Problems:
- Not easily accessible Items stored In, Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink., Remove items from handsink. Do not store items at handsink.
- Comment:
- Observed the hand wash basin used to store i.) wiping cloth pail at the waitress coffee station. ii.) plastic water container at the grill line location. Keep basin free for exclusive hygienic hand washing. Note: Hand wash sinks are to be partitioned to guard against splashing food or food preparation surfaces.
- 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)
|
08/16/2011 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- employee restroom door
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed grease marks and food soil on the both sides of the door panel associated with the handle
- General violation description:
- 6-501.12 - thoroughly clean with increase frequency.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- Utility room Mop bucket
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed two wet mop heads improperly stored in the mop water after use rather than being rung and hung to air dry. CORRECTION MADE: Observed the wet mop rung & draped over the squeeze chamber to quicken drying time and reduce bacterial growth.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- Wait station dessert cooler
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- Desert cooler: Observed crack in display case window covered with duct tape
- General violation description:
- 4-501.11 - repair or replace. Note: bottom section of desert cooler is not being use for food storage.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- Dry Storage room light shields
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed missing light shield panel
- General violation description:
- 6-202.11 - replace with new.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Locations:
- Dry Storage room ceiling
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- Observed in the dry storage room, missing or falling ceiling panels
- General violation description:
- 6-501.11 - repair or replace with new.
|
02/23/2011 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Locations:
- Wait station beverage nozzle/s
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- POP NOZZLES CLEANED EVERY THREE DAYS. OBSERVED MOLD BUILD-UP ON THE POP NOZZLES, ON THE INTERIOR ASSEMBLIES AND UNDERSIDE OPENINGS TO THE FOUNTAIN DISPENSER. DAILY CLEAN AND SANITIZE TO SIGHT AND TOUCH. CORRECTION MADE: OBSERVED THE POP NOZZLES, THE INTERIOR ASSEMBLIES AND UNDERSIDE ORIFICES TO THE FOUNTAIN DISPENSER CLEANED AND SANITIZED. THE MANAGER SAID THIS PROCEDURE WILL BE PERFORMED DAILY.
- 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: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- kitchen Food Employee
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- OBSERVED EMPLOYEES WASH THEIR HANDS IN 6 to 9 SECONDS rather THAN THE REQUIRED 20 SECONDS. CORRECTION MADE: FOLLOWING INSTRUCTION FROM THE CERTIFIED FOOD MAMANGER/OWNER, OBSERVED THE FOOD EMPLOYEES UTILIZE ADEQUATE TIME ~ 20 SECONDS WHEN PERFORMING THEIR HYGIENIC HAND-WASHING FOLLOWED BY HAND-DRYING WITH SINGLE USE PAPER TOWELING.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Conveying sewage
- Items:
- Sewage
- Locations:
- rear exit door(s) Parking lot
- Problems:
- Not conveyed to point of disposal Through approved Sanitary sewage system
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- OBSERVED CEMENT WALK DARKEN BLACK AND ALLEY WAY DRAIN COVER ENCRUSTED WITH DRIED FILTH. THE REMNANT OF THE STANDING GRAY WATER LAYING AT THE BASE OF THE STORM DRAIN TO BE DISCHARGED INTO THE VEGETATIVE WET LAND. CORRECTION MADE: OBSERVED THROUGH ORAL INTERVIEW THE OWNER/MANAGER WILL IMPLEMENT A CHANGE IN PROCEDURE IS TO MOP DRY THE KITCHEN FLOOR AFTER CLEANING, DISCHARGING THE GRAY WATER DOWN THE UTILITY SINK FOR PROCESSING AT THE WASTE WATER TREATMENT PLANT.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE EMPLOYEES DID NOT READILY KNOW THE ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT AND SORE THROAT WITH FEVER, INFECTED WOUND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. ALSO REQUIRING THE FOOD EMPLOYEE TO NOTIFYING THE PERSON IN CHARGE. AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK. ALSO, THE PERSON IN CHARGE IS TO TRAIN THE FOOD EMPLOYEE TO RECOGNIZE THE SYMPTOMS AND DIAGNOSED WITH ILLNESS DUE TO: i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS CORRECTION MADE: FOLLOWING INSTRUCTION THE CERTIFIED FOOD MANAGER/OWNER WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED HIM. HAS REVIEW WITH THE EMPLOYEES PRESENT, THE SIGNS AND SYMPTOMS OF THE BIG 5 AND THE PROCEDURES TO REMOVE THE RESTRICTIONS.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- THE FOOD EMPLOYEE ANSWERED 150*F RATHER THAN 155*F FOR HAMBURGER AS THE MINIMUM INTERNAL TEMPERATURE NEEDED TO PREVENT FOOD BORNE DISEASE. CORRECTION MADE: FOLLOWING INSTRUCTION THE FOOD EMPLOYEES KNOWS HOW AND WHEN TO USE THE STAB TYPE FOOD THERMOMETER TO ASSURE THE MINIMUM INTERNAL PRODUCT TEMPERATURE REQUIREMENTS ARE BEING MAINTAINED FOR AT LEAST 15 SECONDS: @ 145*F FOR STEAK (WHOLE MUSCLE MEAT), @ 155*F FOR HAMBURGER, @ 165*F FOR POULTRY/CHICKEN & REHEATING FOODS.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- kitchen store room(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store in protected manner.
- Comment:
- OBSERVATIONS: i.) Bread rack of packaged hot dog buns stored on the floor in the dry storage room. CORRECTION MADE: Observed packaged hot dog buns stored 6" or more off the floor in the dry storage room, being stacked on top of empty bread racks. ii.) 4 UNCOVERED FOOD CONTAINERS STORED UNDER WIRE SHELVES IN THE WALK-IN COOLER. KEEP COVERED OR STORE ON THE TOP SHELF TO PROTECT THE EXPOSED FOOD FROM FALLING DEBRIS OR CONTAMINATES. CORRECTION MADE: OBSERVED COVERS PLACED ON CITED FOOD CONTAINERS. ii.) UNCOVERED ICE TRAY AT THE FRONT SERVICE BEVERAGE STATION. KEEP COVERED TO PROTECT THE ICE FROM DUST, COUGHS or SNEEZES. CORRECTION MADE: OBSERVED ICE TRAY COVER IS CLOSED AFTER EACH USE.;(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 -
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- Wait station dessert cooler
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- Desert cooler: Observed crack in display case window covered with duct tape. Observed sliding glass window ajar
- General violation description:
- 4-501.11 - difficult to close. Observed excessive condensation accumulating on the interior floor of this cooling unit. (Note: bottom section of desert cooler is not being use for food storage.)
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- Dry Storage room light shields
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed missing light shield panel
- General violation description:
- 6-202.11 - replace with new.
- Maintaining Refuse Areas/Enclo
- Items:
- Refuse storage area(s)/enclosures
- Locations:
- Outside receptacles Parking lot
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed cement walk and pavement soiled black with spilled grease when transporting to and splashing off the grease dumpster. Thoroughly clean with increase frequency. Recommend designing a splash free method to transport and dispose of grease into the dumpster.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Outside receptacles
- Items:
- Waste receptacle(s) dumpster
- Locations:
- Outside receptacles Parking lot
- Problems:
- With doors,lids or covers Broken
- Corrections:
- Repair/replace.
- Comment:
- i.) Observed the trash dumpster lid is laying on the ground
- General violation description:
- 5-501.15 - repair or replace. ii.) Observed the grease dumpster lid half off
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Locations:
- Dry Storage room ceiling
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- Observed in the dry storage room, missing or falling ceiling panels
- General violation description:
- 6-501.11 - repair or replace with new.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Dry Storage room floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed cardboard case of un-packaged napkins stored on the floor. Correction Made: Observed cardboard case of un-packaged napkins stored on rack 6" or more off the floor.;(A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
- General violation description:
- 4-903.11 -
|
09/21/2010 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- CORRECTED. PERSON IN CHARGE REORGANIZED WALK-IN WITH RAW SAUSAGE AND BURGER TOGETHER AND RAW CORNED BEEF ABOVE GROUND MEAT. ALSO RAW FISH STORED ABOVE RAW CHICKEN., WALK-IN COOLER HAD BOXES OF RAW SAUSAGE LINKS ABOVE RAW BACON AND ALSO RAW BURGER ABOVE RAW CORNED BEEF. OTHER SIDE HAD RAW FISH STORED NEXT TO RAW CHICKEN. STORE RAW WHOLE MEATS ABOVE RAW GROUND MEATS AND SHRIMP ABOVE CHICKEN.
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HANDSINK IN BACK WAITSTATION AREA HAS HOT WATER HANDLE MISSING. REPAIR LEAK AND INSTALL HOT WATER HANDLE., CORRECTED. HOT WATER HANDLE INSTALLED DURING INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- WALK-IN COOLER HAD DUST ACCUMULATION ON CELING AND CONDENSER. OUTSIDE IS A SHOPPING CART SOILED WITH GREASE THAT IS USED TO TAKE THINGS TO DUMPSTER. CLEAN ITEMS 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.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- EMPLOYEE AND LADIES RESTROOM DO NOT HAVE COVERED GARBAGE CANS. PROVIDE.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
03/16/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Chicken held at 115-120F in hot holding. Chicken must be held at 135F or hotter. CORRECTED during inspection by reheating chicken to 165F and adding water to the hot holding unit.
- 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:
- Observed employee handling toast, English muffins, and cooked sausages with bare hands while plating. Employees must wear gloves or use other means such as tongs or deli tissue when handling ready-to-eat foods. CORRECTED during inspection through discussion with the person in charge. Most employees observed wearing gloves during inspection. All employees told to wear gloves.
- 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
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container 5 gallon bucket
- Corrections:
- Utilize long, shallow pans.
- Comment:
- Soup observed cooling in 5 gallon plastic buckets. Soup and other foods that require cooling must be cooled efficiently within the required time frames to reduce the amount of time spent in the temperature danger zone. Corrected during inspection. Soup divided into smaller portions, additional ice wands added.
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- 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
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s) Employee
- Locations:
- employee restroom
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
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09/03/2009 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Observed 2 uncovered employee beverages in the kitchen. Employees must drink from covered containers. CORRECTED by discarding beverages. Employees instructed to use lidded cups for beverages.
- 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: 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:
- Potentially hazardous, ready-to-eat foods that are held for more than 24 hours after preparation must be date labeled. These items must be consumed or discarded within 7 days. Observed items such as stuffed cabbage rolls, stuffed peppers, cooked pasta, and spinach pies without date labels. Label all required items to ensure that they are not held beyond 7 days. CORRECTED during inspection by labeling the noted items with discard 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
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Observed the following instances of cross-contamination: -Raw salmon stored over potatoes -Raw marinating chicken stored over soup -Raw marinating pork chops stored over soup All raw meats must be stored below/away from cooked foods or other foods not requiring cooking. CORRECTED during inspection by moving the raw items away from the ready-to-eat items.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Quaternary ammonia solution
- Comment:
- Observed quaternary ammonium (Quat) sanitizer at greater than 400ppm in the 3-compartment sink. The sanitizer solution observed to be a deep blue color. Quat concentration must be between 100-200ppm to sanitize effectively without leaving a contaminating residue on wares. Dilute solution. Use test strips to check concentration. CORRECTED by diluting the sanitizer solution to 200ppm of Quat.
- 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
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed several pans of food on the floor in the prep area, observed boxes of potatoes on the floor in the prep area, observed containers/boxes of food on the floor in the walk-in cooler/freezer. To prevent possible contamination of food items and of work surfaces by transferring containers from the floor to prep tables, store all food items up off the floor by at least 6 inches.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Replace light shield in the fixture over the dry storage area.
- 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
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s) Employee
- Locations:
- employee restroom
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- 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
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03/05/2009 | Routine Inspection |
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