Sheeba Restaurant, 8752 Joseph Campau, Hamtramck, MI 48212 - inspection findings and violations

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Business Info

Restaurant name: SHEEBA RESTAURANT
Address: 8752 Joseph Campau, Hamtramck, MI 48212
Permit #: 065003
Non-smoking facility: No
Last inspection: 04/30/2015
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Inspection findings

Inspection date

Type
  • Critical: Characteristics
    Comment:
    DID NOT OBSERVE ANY FOODS IN NON-FOOD GRADE BAGS OR CONTAINERS.
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    POTENTIALLY HAZARDOUS FOODS HELD AT 135F OR HIGHER.
    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
    Comment:
    FLOORING CLEANED.
    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, Utensils, Linens, a
    Comment:
    SINGLE SERVICE ITEMS STORED 6 INCHES FROM FLOOR.
    General violation description:
    4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
  • Good Repair and Proper Adjustm
    Comment:
    EQUIPMENT REPAIRED.
    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.
  • Heating, Ventilating, Air Cond
    Comment:
    VENTILATION HOOD FILTERS IN PLACE.
    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.
  • Nonfood-Contact Surfaces
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 04/30/2015Follow-up
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Locations:
    reach-in cooler Kitchen Area
    Problems:
    Allow migration of deleterious substances Partially cooked animal food(s)
    Corrections:
    Provide food grade quality and approved surfaces and materials.
    Comment:
    STORING FOODS (RICE, ETC.) IN PLASTIC CARRYOUT BAGS - THESE BAGS ARE NOT FOOD GRADE AND CANNOT BE USED TO STORE FOODS. ONLY SAFE, FOOD GRADE MATERIALS CAN BE IN CONTACT WITH FOODS.,
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Locations:
    front hot holding unit
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    OBSERVED BAKED CHICKEN TO BE AT 115F-119F AND FRIED CHICKEN TO BE AT 108F INSIDE THE THE HOT HOLDING DISPLAY 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)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Locations:
    basement storage
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    OBSERVED BASEMENT STAIRWELL AND STORAGE ROOM FLOOR TO HAVE EXCESS DEBRIS AND DIRT - CLEAN THOROUGHLY AND MAINTAIN.,
    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, Utensils, Linens, a
    Items:
    Single-service/single-use article(s)
    Locations:
    front serving line
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    BOXES OF UTENSILS AND STRAWS STORED ON FLOOR BENEATH TABLE IN SERVING AREA. BOX ON FLOOR IN CORNER OF BASEMENT DRY STORAGE AREA.,
    General violation description:
    4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
  • Good Repair and Proper Adjustm
    Items:
    Equipment components
    Locations:
    front hot holding unit
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    KNOBS MISSING FROM FRONT HOT HOLDING DISPLAY UNIT - UNABLE TO ADJUST PROPER TEMPERATURES TO SEVERAL STEAM TABLE WELLS.,
    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.
  • Heating, Ventilating, Air Cond
    Items:
    HVAC system
    Locations:
    Cookline ventilation hood filter(s)
    Problems:
    Allows for contamination
    Corrections:
    Remove to prevent contamination.
    Comment:
    VENTILATION HOOD FILTERS NOT INSIDE HOOD CANOPY DURING COOKING.,
    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.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) LOWER PREP TABLE SHELVES 2) RACKS INSIDE PREP STATION COOLERS 3) SHELVES ABOVE PREP STATION COOLERS 4) SHELF STORING CUPS AND MUGS 5) ALL UTENSIL STORAGE PANS ,
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 04/10/2015Routine
  • Critical: Before Use After Cleaning
    Comment:
    Observed 3 compartment sink used to sanitize utensils. Corrected
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Cleaning Procedure
    Comment:
    Observed proper hand washing. Corrected
    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: Controlling Pests
    Comment:
    Observed no drain flies present. Corrected
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Food Temperature Measuring Dev
    Comment:
    Observed calibrated stab thermometer. 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: Potentially Hazardous Food (Ti
    Comment:
    Observed food in hot holding display unit above 135 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)
  • Critical: Using a Handwashing Sink
    Comment:
    Observed hand sinks accessible. Corrected
    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)
  • Critical: When to Wash
    Comment:
    Observed proper hand washing at correct times. Corrected
    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
  • Critical: Where to Wash
    Comment:
    Observed hand sinks used to wash hands. Corrected
    General violation description:
    2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
  • Equipment, Utensils, Linens, a
    Comment:
    Observed no utensils stored next to hand sink by dish area. Storage rack moved away from hand sink. Corrected
    General violation description:
    4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
  • Rinsing Equipment and Utensils
    Comment:
    Observed dish washer not washing of sanitizer at 3 compartment sink. Corrected
    General violation description:
    4-904.14 - After being cleaned and SANITIZED, EQUIPMENT and UTENSILS shall not be rinsed before air drying or use unless: (A) The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under Subparts 4-204 and 4-501
 11/19/2014Follow-up
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Equipment/utensils must be sanitized after cleaning.
    Comment:
    Observed cutting board being washed in prep sink without sanitizer. Utensils and food contact surfaces must be sanitized after cleaning with 50 -100 ppm chlorine. Use the 3 compartment sink method or clean in place method of sanitizing. Correct immediately,
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Cleaning Procedure
    Items:
    Employee(s)
    Problems:
    Improperly washed hands Rinsed hands only
    Corrections:
    Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
    Comment:
    Observed employee rinsing off hands in prep sink then drying hands in apron he was wearing. Employees must wash hands for at least 20 seconds with soap then dry hands with paper towels. Train employees on how to wash hands. Correct immediately,
    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: Controlling Pests
    Items:
    Pest(s) gnats
    Problems:
    Not performed
    Corrections:
    Remove pests from facility.
    Comment:
    Observed drain flies present in facility near mop sink and on ceiling in prep area (over 10 observed). Establishment must be free of pests. Eliminate all drain flies. Clean all floor drains and work with a pest control provider if problem persists. Correct immediately,
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Food Temperature Measuring Dev
    Items:
    Food thermometer(s) probe
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no stab thermometer cold temperatures. Provide a stab thermometer to measure food temperatures in cooling as well as in the cooling process. 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:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    Observed chicken and chicken bits at 110 - 125 degrees in hot holding unit at front counter. Discard. Potentially hazardous food must be held at or above 135 degrees at all times or time mark with written procedures. 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: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible Items stored On
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    Observed frying pan stored on hand sink in prep/dish area. Hand sink was bone dry. Hand washing sinks must be used for hand washing only and be fully accessible at all times. Do not store items in or on hand sink. Correct immediately,
    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)
  • Critical: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands after handling soiled equipment, surfaces, utensils
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    Observed employees not washing hands after touching soiled utensils at prep sink and 3 compartment sink in back prep area. Employees must wash hands when soiled. Train employees on when to wash hands. Correct immediately,
    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
  • Critical: Where to Wash
    Items:
    Employee washed/rinsed hands
    Problems:
    In prep sink
    Corrections:
    Wash hands in a handwashing sink only.
    Comment:
    Observed employee washing hands in prep sink. Hand must be washed in hand sinks. Train employees on when to wash hands. Correct immediately,
    General violation description:
    2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    a. Observed floor drains under prep sink and under 3 compartment sink to be soiled. Clean inside all floor drains. b. Observed excess food debris under all cook line equipment. Clean under cook line equipment. Physical facilities must be clean. Correct immediately
    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, Utensils, Linens, a
    Items:
    Clean equipment/utensil(s)
    Problems:
    Exposed to dust, splash, or other contaminates
    Corrections:
    Store in protected manner.
    Comment:
    Observed clean utensils on rack stored right next to hand sink in prep area. Provide splash guard to this hand sink or move rack over more so hand sink water does not splash onto clean utensils. Correct immediately,
    General violation description:
    4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
  • Rinsing Equipment and Utensils
    Comment:
    Observed dish washer rinsing sanitizer off utensils before being allowed to air dry. Utensils must be allowed to air dry after sanitizing. 50 - 100 ppm chlorine is last step in process. Do not rinse sanitizer off utensils. Correct immediately,
    General violation description:
    4-904.14 - After being cleaned and SANITIZED, EQUIPMENT and UTENSILS shall not be rinsed before air drying or use unless: (A) The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under Subparts 4-204 and 4-501
  • Storage
    Items:
    Personal items
    Problems:
    Improperly stored
    Corrections:
    Relocate.
    Comment:
    Observed cell phone and shirt on food shelf. Observed coats stored hanging on food shelves near stair case. Store personal items below and away from food and utensils. Correct immediately
    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).
10/29/2014Routine
  • Critical: Backflow Prevention
    Comment:
    CORRECTED: THE ICE MACHINE HAS BEEN PROPERLY PLUMBED WITH AN AIR GAP
    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: Backflow Prevention Device, Wh
    Comment:
    CORRECTED: 1. AT TIME OF INSPECTION A PROPER BACKFLOW DEVICE HAS NOT BEEN INSTALLED ON THE POT FILLER AT COOKLINE (CHECKVALVE). AT TIME OF INSPECTION THE POT FILLER WAS COMPLETELY REMOVED FROM THE WATER LINE. IF THE POT FILLER IS RE-INSTALLED IT MUST BE PROVIDED WTIH A PRESSURE VACUUM BREAK (P.V.B.) BACKFLOW DEVICE. 2. A CHECK VALVE HAS BEEN INSTALLED ON THE WATER LINE TO THE ICE MACHINE.
    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: Consumption of Animal Foods th
    Comment:
    CORRECTED: A SIGN PLACARD WITH THE PROPER MENU ADVISORY HAS BEEN POSTED AT THE MENU BOARD. PER P.I.C. TAKE OUT MENUS WILL NOT BE UTILIZED UNTIL NEW MENUS HAVE BEEN PROVIDED OR STICKERS PROVIDED FOR OLD MENU.
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • Critical: Cooling, Heating, and Holding
    Comment:
    CORRECTED: THE TWO DOOR PEPSI COOLER HAS BEEN RELOCATED TO THE FRONT SERVICE AREA AND WILL BE UTILIZED FOR BEVERAGES ONLY. AN ADDITIONAL 2-DOOR REACH-IN COOLER HAS BEEN PROVIDED FOR FOOD STORAGE.
    General violation description:
    4-301.11 - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. (Pf)
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    CORRECTED: ALL REACH-IN COOLERS ARE NOW CLEAN TO SIGHT AND TOUCH.
    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: Separation
    Comment:
    CORRECTED: A SHELF FOR THE STORAGE OF CHEMICALS HAS BEEN PROVIDED.
    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
  • Drying Mops
    Comment:
    CORRECTED: A MOP HANGER HAS BEEN INSTALLED AT THE MOP SINK
    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.
  • Floor and Wall Junctures, Cove
    Comment:
    CORRECTED: COVE BASE HAS BEEN INSTALLED AT THE WALL JUNCTURES OF THE BASEMENT STORE ROOM.
    General violation description:
    6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
  • Food Preparation
    Comment:
    CORRECTED: A SPLASH GUARD HAS BEEN INSTALLED ON THE HAND WASH SINK
    General violation description:
    3-305.14 - During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.
  • Good Repair and Proper Adjustm
    Comment:
    CORRECTED: 1. THE FREEZER HAS BEEN PLACED ON 6" LEGS 2. THE FAUCET WITHIN THE WOMENS RESTROOM IS NOW PROVIDING PROPER WATER FLOW. ;(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.
    General violation description:
    4-501.11 -
  • Outer Openings, Protected
    Comment:
    CORRECTED: A SELF CLOSING DEVICE HAS BEEN INSTALLED AT THE BACK DOOR.
    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
  • Surface Characteristics
    Comment:
    CORRECTED: VINYL CLAD TILES HAVE BEEN INSTALLED WITHIN THE BASEMENT STORAGE ROOM
    General violation description:
    6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
  • Toilet Room Receptacle, Covere
    Comment:
    CORRECTED: A COVERED WASTE RECEPTACLE HAS BEEN PROVIDED.
    General violation description:
    5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
 09/23/2014Follow-up
  • Critical: Cooling Methods
    Comment:
    OBSERVED ICE PADDLE USED TO COOL FOOD RAPIDLY. CORRECTED
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Critical: Cooling Methods
    Comment:
    OBSERVED ICE PADDLE USED TO COOL FOOD RAPIDLY. CORRECTED
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Critical: Cooling Methods
    Comment:
    OBSERVED ICE PADDLE USED TO COOL FOOD RAPIDLY. CORRECTED
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Critical: Cooling Methods
    Comment:
    OBSERVED ICE PADDLE USED TO COOL FOOD RAPIDLY. 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: Equipment, Food-Contact Surfac
    Comment:
    OBSERVED CAN OPENER AND POTS AND PANS UNDER PREP TABLE CLEAN. CORRECTED
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    OBSERVED CAN OPENER AND POTS AND PANS UNDER PREP TABLE CLEAN. CORRECTED
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    OBSERVED CAN OPENER AND POTS AND PANS UNDER PREP TABLE CLEAN. CORRECTED
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    OBSERVED CAN OPENER AND POTS AND PANS UNDER PREP TABLE CLEAN. CORRECTED
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Handwashing Sinks
    Comment:
    OBSERVED HAND SINK INSTALLED IN PREP AREA. CORRECTED
    General violation description:
    5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
  • Critical: Handwashing Sinks
    Comment:
    OBSERVED HAND SINK INSTALLED AND WORKING IN PREP ROOM. CORRECTED
    General violation description:
    5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
  • Critical: Handwashing Sinks
    Comment:
    OBSERVED HAND SINK INSTALLED IN PREP AREA. CORRECTED
    General violation description:
    5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
  • Critical: Handwashing Sinks
    Comment:
    OBSERVED HAND SINK INSTALLED AND WORKING IN PREP ROOM. CORRECTED
    General violation description:
    5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
  • Critical: Handwashing Sinks
    Comment:
    OBSERVED HAND SINK INSTALLED IN PREP AREA. CORRECTED
    General violation description:
    5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
  • Critical: Handwashing Sinks
    Comment:
    OBSERVED HAND SINK INSTALLED AND WORKING IN PREP ROOM. CORRECTED
    General violation description:
    5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
  • Critical: Handwashing Sinks
    Comment:
    OBSERVED HAND SINK INSTALLED IN PREP AREA. CORRECTED
    General violation description:
    5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
  • Critical: Handwashing Sinks
    Comment:
    OBSERVED HAND SINK INSTALLED AND WORKING IN PREP ROOM. CORRECTED
    General violation description:
    5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
  • Cooking and Baking Equipment
    Comment:
    OBSERVED MICROWAVE CLEAN INSIDE. CORRECTED
    General violation description:
    4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
  • Cooking and Baking Equipment
    Comment:
    OBSERVED MICROWAVE CLEAN INSIDE. CORRECTED
    General violation description:
    4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
  • Cooking and Baking Equipment
    Comment:
    OBSERVED MICROWAVE CLEAN INSIDE. CORRECTED
    General violation description:
    4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
  • Cooking and Baking Equipment
    Comment:
    OBSERVED MICROWAVE CLEAN INSIDE. CORRECTED
    General violation description:
    4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
  • Cutting Surfaces
    Comment:
    OBSERVED NO DEEPLY GROOVED RED CUTTING BOARD. CORRECTED
    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
    Comment:
    OBSERVED NO DEEPLY GROOVED RED CUTTING BOARD. CORRECTED
    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
    Comment:
    OBSERVED NO DEEPLY GROOVED RED CUTTING BOARD. CORRECTED
    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
    Comment:
    OBSERVED NO DEEPLY GROOVED RED CUTTING BOARD. CORRECTED
    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.
  • Food Storage
    Comment:
    OBSERVED FOOD STORED OFF THE GROUND. CORRECTED
    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
  • Food Storage
    Comment:
    OBSERVED FOOD STORED OFF THE GROUND. CORRECTED
    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
  • Food Storage
    Comment:
    OBSERVED FOOD STORED OFF THE GROUND. CORRECTED
    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
  • Food Storage
    Comment:
    OBSERVED FOOD STORED OFF THE GROUND. CORRECTED
    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
  • Food Storage Containers, Ident
    Comment:
    OBSERVED BULK FOOD CONTAINERS LABELED. CORRECTED
    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.
  • Food Storage Containers, Ident
    Comment:
    OBSERVED BULK FOOD CONTAINERS LABELED. CORRECTED
    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.
  • Food Storage Containers, Ident
    Comment:
    OBSERVED BULK FOOD CONTAINERS LABELED. CORRECTED
    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.
  • Food Storage Containers, Ident
    Comment:
    OBSERVED BULK FOOD CONTAINERS LABELED. CORRECTED
    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.
  • Food Storage, Prohibited Areas
    Comment:
    OBSERVED FOOD NOT STORED UNDER DROPPED CEILING TILES. CORRECTED
    General violation description:
    3-305.12 - FOOD may not be stored: (A) In locker rooms
  • Food Storage, Prohibited Areas
    Comment:
    OBSERVED FOOD NOT STORED UNDER DROPPED CEILING TILES. CORRECTED
    General violation description:
    3-305.12 - FOOD may not be stored: (A) In locker rooms
  • Food Storage, Prohibited Areas
    Comment:
    OBSERVED FOOD NOT STORED UNDER DROPPED CEILING TILES. CORRECTED
    General violation description:
    3-305.12 - FOOD may not be stored: (A) In locker rooms
  • Food Storage, Prohibited Areas
    Comment:
    OBSERVED FOOD NOT STORED UNDER DROPPED CEILING TILES. CORRECTED
    General violation description:
    3-305.12 - FOOD may not be stored: (A) In locker rooms
 04/28/2014Follow-up
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Equipment/utensils must be sanitized after cleaning.
    Comment:
    OBSERVED RAW CHICKEN BEING PREPPED ON PREP TABLE. AFTER COMPLETED PREP AND CLEANING AREA OBSERVED NO SANITIZER BEING USED. USE 50 - 100 PPM CHLORINE AFTER CLEANING. FOOD CONTACT SURFACES MUST BE SANITIZED AFTER CLEANING. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY USING 100 PPM CHLORINE TO SANITIZE PREP TABLE. CORRECTED.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Equipment/utensils must be sanitized after cleaning.
    Comment:
    OBSERVED RAW CHICKEN BEING PREPPED ON PREP TABLE. AFTER COMPLETED PREP AND CLEANING AREA OBSERVED NO SANITIZER BEING USED. USE 50 - 100 PPM CHLORINE AFTER CLEANING. FOOD CONTACT SURFACES MUST BE SANITIZED AFTER CLEANING. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY USING 100 PPM CHLORINE TO SANITIZE PREP TABLE. CORRECTED.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Equipment/utensils must be sanitized after cleaning.
    Comment:
    OBSERVED RAW CHICKEN BEING PREPPED ON PREP TABLE. AFTER COMPLETED PREP AND CLEANING AREA OBSERVED NO SANITIZER BEING USED. USE 50 - 100 PPM CHLORINE AFTER CLEANING. FOOD CONTACT SURFACES MUST BE SANITIZED AFTER CLEANING. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY USING 100 PPM CHLORINE TO SANITIZE PREP TABLE. CORRECTED.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Equipment/utensils must be sanitized after cleaning.
    Comment:
    OBSERVED RAW CHICKEN BEING PREPPED ON PREP TABLE. AFTER COMPLETED PREP AND CLEANING AREA OBSERVED NO SANITIZER BEING USED. USE 50 - 100 PPM CHLORINE AFTER CLEANING. FOOD CONTACT SURFACES MUST BE SANITIZED AFTER CLEANING. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY USING 100 PPM CHLORINE TO SANITIZE PREP TABLE. CORRECTED.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Cooling Methods
    Items:
    Food item(s) cooled
    Problems:
    Improperly In large container 5 gallon bucket
    Corrections:
    Utilize long, shallow pans.
    Comment:
    OBSERVED COOKED MIXED VEGETABLES BEING COOLED IN LARGE 5 GALLON BUCKET IN COOLER. USE SHALLOW PANS, ICE BATHS, ICE PADDLES OR COMBINATION OF METHODS. CORRECT IMMEDIATLEY,
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Critical: Cooling Methods
    Items:
    Food item(s) cooled
    Problems:
    Improperly In large container 5 gallon bucket
    Corrections:
    Utilize long, shallow pans.
    Comment:
    OBSERVED COOKED MIXED VEGETABLES BEING COOLED IN LARGE 5 GALLON BUCKET IN COOLER. USE SHALLOW PANS, ICE BATHS, ICE PADDLES OR COMBINATION OF METHODS. CORRECT IMMEDIATLEY,
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Critical: Cooling Methods
    Items:
    Food item(s) cooled
    Problems:
    Improperly In large container 5 gallon bucket
    Corrections:
    Utilize long, shallow pans.
    Comment:
    OBSERVED COOKED MIXED VEGETABLES BEING COOLED IN LARGE 5 GALLON BUCKET IN COOLER. USE SHALLOW PANS, ICE BATHS, ICE PADDLES OR COMBINATION OF METHODS. CORRECT IMMEDIATLEY,
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Critical: Cooling Methods
    Items:
    Food item(s) cooled
    Problems:
    Improperly In large container 5 gallon bucket
    Corrections:
    Utilize long, shallow pans.
    Comment:
    OBSERVED COOKED MIXED VEGETABLES BEING COOLED IN LARGE 5 GALLON BUCKET IN COOLER. USE SHALLOW PANS, ICE BATHS, ICE PADDLES OR COMBINATION OF METHODS. CORRECT IMMEDIATLEY,
    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:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED POTS AND PANS UNDER PREP TABLE TO HAVE EXCESS FOOD DEBRIS ON IT. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY,
    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: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment can openers
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED POTS AND PANS UNDER PREP TABLE TO HAVE EXCESS FOOD DEBRIS ON IT. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY,
    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: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment can openers
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED POTS AND PANS UNDER PREP TABLE TO HAVE EXCESS FOOD DEBRIS ON IT. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY,
    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: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment can openers
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED POTS AND PANS UNDER PREP TABLE TO HAVE EXCESS FOOD DEBRIS ON IT. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY,
    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: Handwashing Sinks
    Items:
    Handwashing sink(s)
    Problems:
    Not provided In prep area Back
    Corrections:
    Provide hand sink in same room as food handling.
    Comment:
    OBSERVED ONLY ONE HAND SINK IN ESTABLISHMENT IN FRONT PREP AREA. NO HAND SINK OBSERVED IN PREP AREA NEAR PREP TABLE. PROVIDE A HAND SINK THAT IS CONVENIENT FOR USE IN THE PREP AREA. CORRECT IMMEDIATELY,
    General violation description:
    5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
  • Critical: Handwashing Sinks
    Items:
    Handwashing sink(s)
    Problems:
    Not provided In prep area Back
    Corrections:
    Provide hand sink in same room as food handling.
    Comment:
    OBSERVED ONLY ONE HAND SINK IN ESTABLISHMENT IN FRONT PREP AREA. NO HAND SINK OBSERVED IN PREP AREA NEAR PREP TABLE. PROVIDE A HAND SINK THAT IS CONVENIENT FOR USE IN THE PREP AREA. CORRECT IMMEDIATELY,
    General violation description:
    5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
  • Critical: Handwashing Sinks
    Items:
    Handwashing sink(s)
    Problems:
    Not provided In prep area Back
    Corrections:
    Provide hand sink in same room as food handling.
    Comment:
    OBSERVED ONLY ONE HAND SINK IN ESTABLISHMENT IN FRONT PREP AREA. NO HAND SINK OBSERVED IN PREP AREA NEAR PREP TABLE. PROVIDE A HAND SINK THAT IS CONVENIENT FOR USE IN THE PREP AREA. CORRECT IMMEDIATELY,
    General violation description:
    5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
  • Critical: Handwashing Sinks
    Items:
    Handwashing sink(s)
    Problems:
    Not provided In prep area Back
    Corrections:
    Provide hand sink in same room as food handling.
    Comment:
    OBSERVED ONLY ONE HAND SINK IN ESTABLISHMENT IN FRONT PREP AREA. NO HAND SINK OBSERVED IN PREP AREA NEAR PREP TABLE. PROVIDE A HAND SINK THAT IS CONVENIENT FOR USE IN THE PREP AREA. CORRECT IMMEDIATELY,
    General violation description:
    5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED FLOORS UNDER EQUIPMENT WITH EXCESS FOOD DEBRIS ON THEM ESPECIALLY BY MIXER BOWL. OBSERVED WALLS AND CEILING BLACKENED. CLEAN THESE AREAS. PHYSICAL FACILITES MUST BE CLEAN. CORRECT IMMEDIATELY
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED FLOORS UNDER EQUIPMENT WITH EXCESS FOOD DEBRIS ON THEM ESPECIALLY BY MIXER BOWL. OBSERVED WALLS AND CEILING BLACKENED. CLEAN THESE AREAS. PHYSICAL FACILITES MUST BE CLEAN. CORRECT IMMEDIATELY
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED FLOORS UNDER EQUIPMENT WITH EXCESS FOOD DEBRIS ON THEM ESPECIALLY BY MIXER BOWL. OBSERVED WALLS AND CEILING BLACKENED. CLEAN THESE AREAS. PHYSICAL FACILITES MUST BE CLEAN. CORRECT IMMEDIATELY
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED FLOORS UNDER EQUIPMENT WITH EXCESS FOOD DEBRIS ON THEM ESPECIALLY BY MIXER BOWL. OBSERVED WALLS AND CEILING BLACKENED. CLEAN THESE AREAS. PHYSICAL FACILITES MUST BE CLEAN. CORRECT IMMEDIATELY
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Cooking and Baking Equipment
    Items:
    Baking and cooking equipment
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    Comment:
    OBSERVED INSIDE OF MICROWAVE WITH EXCESS FOOD DEBRIS ON INSIDE WALLS AND CEILING. CLEAN THE INSIDE OF MICROWAVE. CORRECT IMMEDIATELY,
    General violation description:
    4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
  • Cooking and Baking Equipment
    Items:
    Baking and cooking equipment
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    Comment:
    OBSERVED INSIDE OF MICROWAVE WITH EXCESS FOOD DEBRIS ON INSIDE WALLS AND CEILING. CLEAN THE INSIDE OF MICROWAVE. CORRECT IMMEDIATELY,
    General violation description:
    4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
  • Cooking and Baking Equipment
    Items:
    Baking and cooking equipment
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    Comment:
    OBSERVED INSIDE OF MICROWAVE WITH EXCESS FOOD DEBRIS ON INSIDE WALLS AND CEILING. CLEAN THE INSIDE OF MICROWAVE. CORRECT IMMEDIATELY,
    General violation description:
    4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
  • Cooking and Baking Equipment
    Items:
    Baking and cooking equipment
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    Comment:
    OBSERVED INSIDE OF MICROWAVE WITH EXCESS FOOD DEBRIS ON INSIDE WALLS AND CEILING. CLEAN THE INSIDE OF MICROWAVE. CORRECT IMMEDIATELY,
    General violation description:
    4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
  • Cutting Surfaces
    Items:
    Cutting surface(s) cutting board(s)
    Problems:
    With deep cuts/grooves
    Corrections:
    Repair/replace to provide smooth cutting surface.
    Comment:
    OBSERVED RED CUTTING BOARD DEEPLY GROOVED. DISCARD OR RESURFACE. CUTTING BOARDS MUST BE IN GOOD CONDITION. CORRECT IMMEDIATELY,
    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 RED CUTTING BOARD DEEPLY GROOVED. DISCARD OR RESURFACE. CUTTING BOARDS MUST BE IN GOOD CONDITION. CORRECT IMMEDIATELY,
    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 RED CUTTING BOARD DEEPLY GROOVED. DISCARD OR RESURFACE. CUTTING BOARDS MUST BE IN GOOD CONDITION. CORRECT IMMEDIATELY,
    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 RED CUTTING BOARD DEEPLY GROOVED. DISCARD OR RESURFACE. CUTTING BOARDS MUST BE IN GOOD CONDITION. CORRECT IMMEDIATELY,
    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.
  • 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 FOOD CANS, TOMATO BOXES, ONIONS AND RAW CHICKEN STORED ON THE GROUND IN PREP AREA. STORE ALL FOOD AT LEAST 6 INCHES OFF THE GROUND AT ALL TIMES. CORRECT IMMEDIATELY,
    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
  • 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 FOOD CANS, TOMATO BOXES, ONIONS AND RAW CHICKEN STORED ON THE GROUND IN PREP AREA. STORE ALL FOOD AT LEAST 6 INCHES OFF THE GROUND AT ALL TIMES. CORRECT IMMEDIATELY,
    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
  • 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 FOOD CANS, TOMATO BOXES, ONIONS AND RAW CHICKEN STORED ON THE GROUND IN PREP AREA. STORE ALL FOOD AT LEAST 6 INCHES OFF THE GROUND AT ALL TIMES. CORRECT IMMEDIATELY,
    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
  • 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 FOOD CANS, TOMATO BOXES, ONIONS AND RAW CHICKEN STORED ON THE GROUND IN PREP AREA. STORE ALL FOOD AT LEAST 6 INCHES OFF THE GROUND AT ALL TIMES. CORRECT IMMEDIATELY,
    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
  • Food Storage Containers, Ident
    Items:
    Food item(s)
    Problems:
    Not identified
    Corrections:
    Label containers with common name.
    Comment:
    OBSERVED FOOD BINS (SUGAR ETC) NO LABELED. LABEL ALL BULK FOOD BINS WITH COMMON NAME. CORRECT IMMEDIATELY,
    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.
  • Food Storage Containers, Ident
    Items:
    Food item(s)
    Problems:
    Not identified
    Corrections:
    Label containers with common name.
    Comment:
    OBSERVED FOOD BINS (SUGAR ETC) NO LABELED. LABEL ALL BULK FOOD BINS WITH COMMON NAME. CORRECT IMMEDIATELY,
    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.
  • Food Storage Containers, Ident
    Items:
    Food item(s)
    Problems:
    Not identified
    Corrections:
    Label containers with common name.
    Comment:
    OBSERVED FOOD BINS (SUGAR ETC) NO LABELED. LABEL ALL BULK FOOD BINS WITH COMMON NAME. CORRECT IMMEDIATELY,
    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.
  • Food Storage Containers, Ident
    Items:
    Food item(s)
    Problems:
    Not identified
    Corrections:
    Label containers with common name.
    Comment:
    OBSERVED FOOD BINS (SUGAR ETC) NO LABELED. LABEL ALL BULK FOOD BINS WITH COMMON NAME. CORRECT IMMEDIATELY,
    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.
  • Food Storage, Prohibited Areas
    Items:
    Food(s) stored
    Problems:
    In prohibited area(s) In or under other sources of contamination
    Corrections:
    Store in protected manner.
    Comment:
    OBSERVED FOOD CANS STORED UNDER CEILING TILES THAT HAVE FALLEN IN ON THEM IN UNAPPROVED STORAGE AREA IN BASEMENT. DISCARD. DO NOT STORE CANS OF FOOD UNDER FALLING OR FALLEN CEILING TILES. CORRECT IMMEDIATELY,
    General violation description:
    3-305.12 - FOOD may not be stored: (A) In locker rooms
  • Food Storage, Prohibited Areas
    Items:
    Food(s) stored
    Problems:
    In prohibited area(s) In or under other sources of contamination
    Corrections:
    Store in protected manner.
    Comment:
    OBSERVED FOOD CANS STORED UNDER CEILING TILES THAT HAVE FALLEN IN ON THEM IN UNAPPROVED STORAGE AREA IN BASEMENT. DISCARD. DO NOT STORE CANS OF FOOD UNDER FALLING OR FALLEN CEILING TILES. CORRECT IMMEDIATELY,
    General violation description:
    3-305.12 - FOOD may not be stored: (A) In locker rooms
  • Food Storage, Prohibited Areas
    Items:
    Food(s) stored
    Problems:
    In prohibited area(s) In or under other sources of contamination
    Corrections:
    Store in protected manner.
    Comment:
    OBSERVED FOOD CANS STORED UNDER CEILING TILES THAT HAVE FALLEN IN ON THEM IN UNAPPROVED STORAGE AREA IN BASEMENT. DISCARD. DO NOT STORE CANS OF FOOD UNDER FALLING OR FALLEN CEILING TILES. CORRECT IMMEDIATELY,
    General violation description:
    3-305.12 - FOOD may not be stored: (A) In locker rooms
  • Food Storage, Prohibited Areas
    Items:
    Food(s) stored
    Problems:
    In prohibited area(s) In or under other sources of contamination
    Corrections:
    Store in protected manner.
    Comment:
    OBSERVED FOOD CANS STORED UNDER CEILING TILES THAT HAVE FALLEN IN ON THEM IN UNAPPROVED STORAGE AREA IN BASEMENT. DISCARD. DO NOT STORE CANS OF FOOD UNDER FALLING OR FALLEN CEILING TILES. CORRECT IMMEDIATELY,
    General violation description:
    3-305.12 - FOOD may not be stored: (A) In locker rooms
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored With handle in product
    Corrections:
    Store with handle extended out of product.
    Comment:
    OBSERVED SOME SCOOPS LAYING IN FOOD BINS WITH HANDLES IN PRODUCT. OBSERVED CUPS USED AS SCOOPS IN OTHER FOOD BINS. USE SCOOPS WITH HANDLES IN FOOD BINS AND STORE OUTSIDE OF FOOD BIN OR IN FOOD WITH HANDLE STRAIGHT UP. CORRECT IMMEDIATELY
    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
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored With handle in product
    Corrections:
    Store with handle extended out of product.
    Comment:
    OBSERVED SOME SCOOPS LAYING IN FOOD BINS WITH HANDLES IN PRODUCT. OBSERVED CUPS USED AS SCOOPS IN OTHER FOOD BINS. USE SCOOPS WITH HANDLES IN FOOD BINS AND STORE OUTSIDE OF FOOD BIN OR IN FOOD WITH HANDLE STRAIGHT UP. CORRECT IMMEDIATELY
    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
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored With handle in product
    Corrections:
    Store with handle extended out of product.
    Comment:
    OBSERVED SOME SCOOPS LAYING IN FOOD BINS WITH HANDLES IN PRODUCT. OBSERVED CUPS USED AS SCOOPS IN OTHER FOOD BINS. USE SCOOPS WITH HANDLES IN FOOD BINS AND STORE OUTSIDE OF FOOD BIN OR IN FOOD WITH HANDLE STRAIGHT UP. CORRECT IMMEDIATELY
    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
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored With handle in product
    Corrections:
    Store with handle extended out of product.
    Comment:
    OBSERVED SOME SCOOPS LAYING IN FOOD BINS WITH HANDLES IN PRODUCT. OBSERVED CUPS USED AS SCOOPS IN OTHER FOOD BINS. USE SCOOPS WITH HANDLES IN FOOD BINS AND STORE OUTSIDE OF FOOD BIN OR IN FOOD WITH HANDLE STRAIGHT UP. CORRECT IMMEDIATELY
    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)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    OBSERVED TOP SHELVES ABOVE PREP TABLE, TOP OF LINEN CONTAINER. BOTTOM SHELF UNDER PREP TABLE, BOTTOM INSIDE 2 DOOR SLIDE COOLER AND SLIDE TRACKS, ENTIRE MIXER BOWL UNIT, INSIDE 2 DOOR PREP COOLER, AND ALL COOLER DOOR HANDLES WITH EXCESS FOOD DEBRIS ON THEM. CLEAN THESE AREAS. NON FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Bare wood
    Corrections:
    Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
    Comment:
    OBSERVED BARE WOOD SHELVES USED IN BASEMENT. RESURFACE. OBSERVED BARE WOOD SHELF USED TO STORE UTENSILS BY STAIR CASE. RESURFACE. OBSERVED SHELF IN DISH ROOM USED TO HOLD UTENSILS IN POOR CONDITION. RESURFACE OR REPLACE. NON FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. CORRECT IMMEDIATELY
    General violation description:
    4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    OBSERVED TOP SHELVES ABOVE PREP TABLE, TOP OF LINEN CONTAINER. BOTTOM SHELF UNDER PREP TABLE, BOTTOM INSIDE 2 DOOR SLIDE COOLER AND SLIDE TRACKS, ENTIRE MIXER BOWL UNIT, INSIDE 2 DOOR PREP COOLER, AND ALL COOLER DOOR HANDLES WITH EXCESS FOOD DEBRIS ON THEM. CLEAN THESE AREAS. NON FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Bare wood
    Corrections:
    Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
    Comment:
    OBSERVED BARE WOOD SHELVES USED IN BASEMENT. RESURFACE. OBSERVED BARE WOOD SHELF USED TO STORE UTENSILS BY STAIR CASE. RESURFACE. OBSERVED SHELF IN DISH ROOM USED TO HOLD UTENSILS IN POOR CONDITION. RESURFACE OR REPLACE. NON FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. CORRECT IMMEDIATELY
    General violation description:
    4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    OBSERVED TOP SHELVES ABOVE PREP TABLE, TOP OF LINEN CONTAINER. BOTTOM SHELF UNDER PREP TABLE, BOTTOM INSIDE 2 DOOR SLIDE COOLER AND SLIDE TRACKS, ENTIRE MIXER BOWL UNIT, INSIDE 2 DOOR PREP COOLER, AND ALL COOLER DOOR HANDLES WITH EXCESS FOOD DEBRIS ON THEM. CLEAN THESE AREAS. NON FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Bare wood
    Corrections:
    Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
    Comment:
    OBSERVED BARE WOOD SHELVES USED IN BASEMENT. RESURFACE. OBSERVED BARE WOOD SHELF USED TO STORE UTENSILS BY STAIR CASE. RESURFACE. OBSERVED SHELF IN DISH ROOM USED TO HOLD UTENSILS IN POOR CONDITION. RESURFACE OR REPLACE. NON FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. CORRECT IMMEDIATELY
    General violation description:
    4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    OBSERVED TOP SHELVES ABOVE PREP TABLE, TOP OF LINEN CONTAINER. BOTTOM SHELF UNDER PREP TABLE, BOTTOM INSIDE 2 DOOR SLIDE COOLER AND SLIDE TRACKS, ENTIRE MIXER BOWL UNIT, INSIDE 2 DOOR PREP COOLER, AND ALL COOLER DOOR HANDLES WITH EXCESS FOOD DEBRIS ON THEM. CLEAN THESE AREAS. NON FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Bare wood
    Corrections:
    Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
    Comment:
    OBSERVED BARE WOOD SHELVES USED IN BASEMENT. RESURFACE. OBSERVED BARE WOOD SHELF USED TO STORE UTENSILS BY STAIR CASE. RESURFACE. OBSERVED SHELF IN DISH ROOM USED TO HOLD UTENSILS IN POOR CONDITION. RESURFACE OR REPLACE. NON FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. CORRECT IMMEDIATELY
    General violation description:
    4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
  • Outer Openings, Protected
    Items:
    Outer opening(s)
    Problems:
    Not tight-fitting Gaps greater than 1/16 of an inch
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    OBSERVED GAPS ON BOTTOM OF BACK DOOR. PROVIDE WEATHER STRIP OR FIX BACK DOOR TO BE TIGHT SEALING. OUTER OPENINGS MUST BE PROTECTED. CORRECT IMMEDIATELY
    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
  • Outer Openings, Protected
    Items:
    Outer opening(s)
    Problems:
    Not tight-fitting Gaps greater than 1/16 of an inch
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    OBSERVED GAPS ON BOTTOM OF BACK DOOR. PROVIDE WEATHER STRIP OR FIX BACK DOOR TO BE TIGHT SEALING. OUTER OPENINGS MUST BE PROTECTED. CORRECT IMMEDIATELY
    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
  • Outer Openings, Protected
    Items:
    Outer opening(s)
    Problems:
    Not tight-fitting Gaps greater than 1/16 of an inch
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    OBSERVED GAPS ON BOTTOM OF BACK DOOR. PROVIDE WEATHER STRIP OR FIX BACK DOOR TO BE TIGHT SEALING. OUTER OPENINGS MUST BE PROTECTED. CORRECT IMMEDIATELY
    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
  • Outer Openings, Protected
    Items:
    Outer opening(s)
    Problems:
    Not tight-fitting Gaps greater than 1/16 of an inch
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    OBSERVED GAPS ON BOTTOM OF BACK DOOR. PROVIDE WEATHER STRIP OR FIX BACK DOOR TO BE TIGHT SEALING. OUTER OPENINGS MUST BE PROTECTED. CORRECT IMMEDIATELY
    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
  • Prohibitions
    Items:
    Clean equipment/utensil(s)
    Problems:
    Stored Under other source of contamination
    Corrections:
    Remove and store in protected area.
    Comment:
    OBSERVED CUPS AND TAKE OUT CONTAINERS STORED UNDER CEILING TILES THAT HAVE FALLEN IN ON THEM IN UNAPPROVED STORAGE AREA IN BASEMENT. DISCARD. DO NOT STORE UTENSILS UNDER FALLING OR FALLEN CEILING TILES. CORRECT IMMEDIATELY
    General violation description:
    4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
  • Prohibitions
    Items:
    Clean equipment/utensil(s)
    Problems:
    Stored Under other source of contamination
    Corrections:
    Remove and store in protected area.
    Comment:
    OBSERVED CUPS AND TAKE OUT CONTAINERS STORED UNDER CEILING TILES THAT HAVE FALLEN IN ON THEM IN UNAPPROVED STORAGE AREA IN BASEMENT. DISCARD. DO NOT STORE UTENSILS UNDER FALLING OR FALLEN CEILING TILES. CORRECT IMMEDIATELY
    General violation description:
    4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
  • Prohibitions
    Items:
    Clean equipment/utensil(s)
    Problems:
    Stored Under other source of contamination
    Corrections:
    Remove and store in protected area.
    Comment:
    OBSERVED CUPS AND TAKE OUT CONTAINERS STORED UNDER CEILING TILES THAT HAVE FALLEN IN ON THEM IN UNAPPROVED STORAGE AREA IN BASEMENT. DISCARD. DO NOT STORE UTENSILS UNDER FALLING OR FALLEN CEILING TILES. CORRECT IMMEDIATELY
    General violation description:
    4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
  • Prohibitions
    Items:
    Clean equipment/utensil(s)
    Problems:
    Stored Under other source of contamination
    Corrections:
    Remove and store in protected area.
    Comment:
    OBSERVED CUPS AND TAKE OUT CONTAINERS STORED UNDER CEILING TILES THAT HAVE FALLEN IN ON THEM IN UNAPPROVED STORAGE AREA IN BASEMENT. DISCARD. DO NOT STORE UTENSILS UNDER FALLING OR FALLEN CEILING TILES. CORRECT IMMEDIATELY
    General violation description:
    4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
  • Service Sink
    Items:
    Mop/utility sink(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OBSERVED NO MOP SINK. ESTABLISHMENT MUST HAVE AT LEAST 1 MOP SINK TO DISPOSE OF MOP WATER AND WASH MOPS. INSTALL A MOP SINK OR TRY FOR VARIANCE. CORRECT IMMEDIATELY
    General violation description:
    5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
  • Service Sink
    Items:
    Mop/utility sink(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OBSERVED NO MOP SINK. ESTABLISHMENT MUST HAVE AT LEAST 1 MOP SINK TO DISPOSE OF MOP WATER AND WASH MOPS. INSTALL A MOP SINK OR TRY FOR VARIANCE. CORRECT IMMEDIATELY
    General violation description:
    5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
  • Service Sink
    Items:
    Mop/utility sink(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OBSERVED NO MOP SINK. ESTABLISHMENT MUST HAVE AT LEAST 1 MOP SINK TO DISPOSE OF MOP WATER AND WASH MOPS. INSTALL A MOP SINK OR TRY FOR VARIANCE. CORRECT IMMEDIATELY
    General violation description:
    5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
  • Service Sink
    Items:
    Mop/utility sink(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OBSERVED NO MOP SINK. ESTABLISHMENT MUST HAVE AT LEAST 1 MOP SINK TO DISPOSE OF MOP WATER AND WASH MOPS. INSTALL A MOP SINK OR TRY FOR VARIANCE. CORRECT IMMEDIATELY
    General violation description:
    5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
 03/28/2014Follow-up
No violation noted during this evaluation. 02/13/2014Follow-up
  • Critical: Controlling Pests
    Comment:
    OBSERVED NO DRAIN FLIES. CORRECTED
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Controlling Pests
    Comment:
    OBSERVED NO DRAIN FLIES. CORRECTED
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
 10/22/2013Follow-up
  • Critical: Before Use After Cleaning
    Comment:
    OBSERVED EMPLOYEES SANITIZING UTENSILS CORRECTLY AT 3 COMPARTMENT SINK. CORRECTED
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Before Use After Cleaning
    Comment:
    OBSERVED EMPLOYEES SANITIZING UTENSILS CORRECTLY AT 3 COMPARTMENT SINK. CORRECTED
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Controlling Pests
    Comment:
    ,
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Controlling Pests
    Comment:
    ,
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Cooling
    Comment:
    OBSERVED NO IMPROPER COOLING . FOOD UNDER 41 DEGREES IN COOLER. CORRECTED
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Cooling
    Comment:
    OBSERVED NO IMPROPER COOLING . FOOD UNDER 41 DEGREES IN COOLER. CORRECTED
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    OBSERVED POTATO PEELERS CLEAN. CORRECTED
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    OBSERVED POTATO PEELERS CLEAN. CORRECTED
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Person in Charge
    Comment:
    OBSERVED NO CHILDREN IN KITCHEN. CORRECTED
    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
  • Critical: Person in Charge
    Comment:
    OBSERVED NO CHILDREN IN KITCHEN. CORRECTED
    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
 10/10/2013Follow-up
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Equipment/utensils must be sanitized after cleaning.
    Comment:
    OBSERVED EMPLOYEE WASHING PANS WITHOUT SANITIZING THEM. EMPLOYEES MUST WASH, RINSE, THEN SANITIZE WITH 50 - 100 PPM CHLORINE THEN AIR DRY UTENSILS. UTENSILS MUST BE SANITIZED. TRAIN EMPLOYEES HOW TO SANITIZE FOOD CONTACT SURFACES AND UTENSILS. CORRECT IMMEDIATELY,
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Equipment/utensils must be sanitized after cleaning.
    Comment:
    OBSERVED EMPLOYEE WASHING PANS WITHOUT SANITIZING THEM. EMPLOYEES MUST WASH, RINSE, THEN SANITIZE WITH 50 - 100 PPM CHLORINE THEN AIR DRY UTENSILS. UTENSILS MUST BE SANITIZED. TRAIN EMPLOYEES HOW TO SANITIZE FOOD CONTACT SURFACES AND UTENSILS. CORRECT IMMEDIATELY,
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Controlling Pests
    Items:
    Pest(s) gnats
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    Comment:
    OBSERVED A FEW HOUSE FLIES AND DRAIN FLIES IN ESTABLISHMENT. ESTABLISHMENT MUST BE FREE OF PESTS. ELIMINATE ALL DRAIN AND HOUSE FLIES. KEEP OUTSIDE DOORS SHUT AND CLEAN ALL FLOOR DRAINS. CORRECT IMMEDIATELY, ,
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Controlling Pests
    Items:
    Pest(s) gnats
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    Comment:
    OBSERVED A FEW HOUSE FLIES AND DRAIN FLIES IN ESTABLISHMENT. ESTABLISHMENT MUST BE FREE OF PESTS. ELIMINATE ALL DRAIN AND HOUSE FLIES. KEEP OUTSIDE DOORS SHUT AND CLEAN ALL FLOOR DRAINS. CORRECT IMMEDIATELY, ,
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Problems:
    From 135 degrees f to 70 degrees F for more than 2 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    OBSERVED BEANS AT 95 DEGREES MADE 3 HOURS AGO IN 2 DOOR COOLER AND LAMB SOUP AT 48 DEGREES IN 2 DOOR COOLER MADE YESTERDAY. POTENTIALLY HAZARDOUS FOODS MUST BE COOLED FROM 135 DEGREES TO 70 DEGREES IN 2 HOURS AND FROM 70 DEGREES TO 41 DEGREES OR LESS IN 4 HOURS OR LESS. DISCARD SOUP AND BEANS. CORRECT IMMEDIATLEY,
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Problems:
    From 135 degrees f to 70 degrees F for more than 2 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    OBSERVED BEANS AT 95 DEGREES MADE 3 HOURS AGO IN 2 DOOR COOLER AND LAMB SOUP AT 48 DEGREES IN 2 DOOR COOLER MADE YESTERDAY. POTENTIALLY HAZARDOUS FOODS MUST BE COOLED FROM 135 DEGREES TO 70 DEGREES IN 2 HOURS AND FROM 70 DEGREES TO 41 DEGREES OR LESS IN 4 HOURS OR LESS. DISCARD SOUP AND BEANS. CORRECT IMMEDIATLEY,
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment can openers
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED TWO POTATO PEELERS WITH EXCESS ENCRUSTED FOOD DEBRIS ON THEM. CLEAN AND SANITIZE THESE UTENSILS. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY. FILL OUT RISK CONTROL PLAN BY FOLLOW UP INSPECTION.,
    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: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment can openers
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED TWO POTATO PEELERS WITH EXCESS ENCRUSTED FOOD DEBRIS ON THEM. CLEAN AND SANITIZE THESE UTENSILS. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY. FILL OUT RISK CONTROL PLAN BY FOLLOW UP INSPECTION.,
    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: Person in Charge
    Items:
    Person-in-charge
    Problems:
    Not ensuring compliance
    Comment:
    OBSERVED CHILD IN KITCHEN AREAS. PLEASE KEEP CHILDREN OUT OF KITCHEN AND FOOD AREAS AS THEY MAY BE SOURCE OF CONTAMINATION AS WELL AS DANGEROUS FOR CHILD TO BE AROUND EQUIPMENT AND OIL. CORRECT IMMEDIATELY,
    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
  • Critical: Person in Charge
    Items:
    Person-in-charge
    Problems:
    Not ensuring compliance
    Comment:
    OBSERVED CHILD IN KITCHEN AREAS. PLEASE KEEP CHILDREN OUT OF KITCHEN AND FOOD AREAS AS THEY MAY BE SOURCE OF CONTAMINATION AS WELL AS DANGEROUS FOR CHILD TO BE AROUND EQUIPMENT AND OIL. CORRECT IMMEDIATELY,
    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
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    OBSERVED BOTTOM OF 2 DOOR DISPLAY COOLER, UNDER TOP LIDS UNDER COOK LINE PREP COOLER, AND BOTTOM OF UTENSIL BUS TUB HOLDING BIN UNDER PREP TABLE WITH EXCESS FOOD DEBRIS ON IT. NON FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    OBSERVED BOTTOM OF 2 DOOR DISPLAY COOLER, UNDER TOP LIDS UNDER COOK LINE PREP COOLER, AND BOTTOM OF UTENSIL BUS TUB HOLDING BIN UNDER PREP TABLE WITH EXCESS FOOD DEBRIS ON IT. NON FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 09/25/2013Routine
No violation noted during this evaluation. 09/24/2012Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Cooking equipment
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed microwave oven, stove tops and ovens and grill very greasy. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
    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: Controlling Pests
    Items:
    Pest(s)
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    Comment:
    Observed numerous flies in the establishment. Pests must be eliminated. Contact a licensed pest control operator.
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed sliced tomatoes and eggs in the food prep cooler at 50 and 57 degrees F respectively. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler to provide proper food temperatures. Discard these foods after 2 hours in the temperature danger zone.
    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: System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    Observed toilet in men's room not flushing. Plumbing must be maintained. Repair the toilet so it flushes properly.
    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:
    Observed soiled exteriors on produce cooler, dry storage shelves, and food prep cooler shelves. 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.
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Observed greasy fire suppression system above the cookline. Clean to sight and touch on a weekly basis.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Kitchen floor, walls and ceiling soiled. 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.
  • Outer Openings, Protected
    Items:
    Outer opening(s)
    Problems:
    Not sealed to prevent pest entry
    Corrections:
    Seal to prevent pest entry.
    Comment:
    Observed torn screen on rear stormdoor and front door propped open. Outer openings must be sealed to prevent entry of pests. Repair the torn screen on rear stormdoor and close the front door.
    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
  • Unnecessary Items and Litter
    Items:
    Litter/debris
    Problems:
    Not removed from facility
    Corrections:
    Remove from facility/premises.
    Comment:
    Observed litter on ground outside the back door. Remove litter to avoid attracting insects and rodents.
    General violation description:
    6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
 09/14/2012Routine
No violation noted during this evaluation. 03/28/2012Follow-up
No violation noted during this evaluation. 03/26/2012Follow-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 build-up of grease and food debris on the stove tops and grill, as well as food debris inside the cookline cooler. Food contact equipment must be kept clean. Clean 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: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed the following temperature violations: sliced tomatoes in top half of food prep cooler at 46 degrees F and eggs in bottom half of cooler at 52 degrees F. Potentially hazardous foods must be held below 41 degrees F. Discard food after 2 hours in the temperature danger zone of 41 - 135 degrees 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: System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    Observed loose handwashing sink at cookline. Sink is not secure to wall and water drips off sink when water is running. Plumbing must be maintained. Repair the handsink so it is secure to wall and level so water does not run off sides of sink when operating.
    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:
    Observed soiled exterior on the rice bin and lid. 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.
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Observed greasy fire suppression nozzles in exhaust hood. Clean to sight and touch on a weekly basis.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    Greasy
    Corrections:
    Keep clean.
    Comment:
    Observed greasy floors, walls and ceilings in kitchen and dishroom. Clean these areas on a weekly basis. Recommend steam cleaning to remove build-up of grease.
    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.
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide paper towels for the cookline handsink.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • In-Use Utensils/Between-Storag
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored
    Corrections:
    Relocate.
    Comment:
    Store ice scoop with handle up out of ice in the ice machine.
    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
  • Outer Openings, Protected
    Items:
    Outer opening(s)
    Problems:
    Not tight-fitting
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    Observed rear screen door with torn screen propped open. Keep door closed with repaired screen to prevent entry of insects.
    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
  • Toilet Room Receptacle, Covere
    Items:
    Covered waste receptacle(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide a covered waste receptacle in the women's restroom.
    General violation description:
    5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
  • Unnecessary Items and Litter
    Items:
    Litter/debris
    Problems:
    Not removed from facility
    Corrections:
    Remove from facility/premises.
    Comment:
    Observed large amounts of litter on ground outside the back door. Clean the ground outside the back door to prevent attracting rodents and insects.
    General violation description:
    6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Discontinue storing wiping cloths on top of the food prep cooler. Store in wiping cloth pail 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
 03/16/2012Routine Inspection
No violation noted during this evaluation. 09/30/2011Follow-up
  • Critical: Controlling Pests
    Items:
    Pest(s)
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    Comment:
    Observed numerous flies in dining room and kitchen. Pests must be controlled. Contact a licensed pest control operator. Repeat violation. Fill out a risk control plan and provide a copy to the inspector during the revisit.
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    Observed rags being used as drain plugs in the 3 compartment sink. Plumbing must be maintained. Provide approved drain plugs.
    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:
    Clean the seasoning shelves to sight and touch on a daily 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:
    Clean the ceiling tiles in rear kitchen by the bread oven as needed.
    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.
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide soap in dispenser for the men's room handsink.
    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)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide paper towels in the dispenser for the cookline handsink.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide a hand washing sign for the men's room handsink.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Lighting, Intensity
    Items:
    Lighting intensity
    Problems:
    Less than
    Comment:
    Replace the burned out light bulb in the rear kitchen.
    General violation description:
    6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
  • Removing Dead or Trapped Pests
    Items:
    Dead/trapped pest(s)
    Problems:
    Not removed from facility
    Corrections:
    Remove dead pests from facility.
    Comment:
    Remove fly strips above the food prep table in the rear kitchen.
    General violation description:
    6-501.112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Replace the missing ceiling tile in the rear kitchen.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Toilet Tissue, Availability
    Items:
    Toilet paper
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide toilet paper for the men's room toilet.
    General violation description:
    6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Store wiping cloth at cookline 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
 09/19/2011Routine Inspection
No violation noted during this evaluation. 03/28/2011Follow-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 moldy interior of ice machine and soiled spice shelves in dry storage room. Food contact surfaces must be kept clean. Clean to sight and touch on a daily basis. Repeat violation. Fill out a risk control plan and return a copy to the inspector during the revisit.
    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: Controlling Pests
    Items:
    Pest(s)
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    Comment:
    Observed mice droppings on spice shelves in dry storage room. Pests must be controlled. Contact a licensed pest control service.
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed dirty floors in each room. Clean the floors to sight and touch especially under the cooking equipment and on the food storage shelves.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Food Display
    Items:
    Food on display
    Problems:
    Lacking protection
    Corrections:
    Protect against contamination
    Comment:
    Observed spice containers in dry storage area without lids on the top of containers. Open containers attract pests. Keep lids closed on containers when not in use.
    General violation description:
    3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
  • Food Temperature Measuring Dev
    Items:
    Thermometer(s)
    Problems:
    Not accurate
    Corrections:
    Calibrate to requirement above.
    Comment:
    Observed inaccurate metal stem thermometer. Repair or replace the thermometer to insure accurate measurements of food temperatures.
    General violation description:
    4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed torn door gaskets on the True reach-in cooler and missing handles on the produce cooler. Replace the door gaskets and missing handles.
    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.
  • Outer Openings, Protected
    Items:
    Outer opening(s)
    Problems:
    Not sealed to prevent pest entry
    Corrections:
    Seal to prevent pest entry.
    Comment:
    Observed large gap at bottom of rear stormdoor. Install a weatherstrip which prevents entry of pests.
    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
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed missing coverplate for light switch by the bread oven and damaged wallboard behind the dough prep table, as well as peeling door on the restrooms. Install coverplate and new wallboard as well as paint the 2 restroom doors.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Unnecessary Items and Litter
    Items:
    Litter/debris
    Problems:
    Not removed from facility
    Corrections:
    Remove from facility/premises.
    Comment:
    Observed litter on ground outside the back door. Remove litter to avoid attracting pests.
    General violation description:
    6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
 03/16/2011Routine Inspection
No violation noted during this evaluation. 09/27/2010Follow-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 the following soiled items: shelves inside the True reach-in cooler across from the 3 compartment sink and the tops of the stoves and grill. Clean these items 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: Controlling Pests
    Items:
    Pest(s)
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    Comment:
    Observed flies in the back of the kitchen near the rear exit door. Pests must be controlled. Install approved pest control fly strips and install them away from food or food contact equipment.
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed the following soiled items: kitchen and dishroom floors and walls. 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.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Replace the moldy caulking behind the 3 compartment sink and replace the missing handle on the produce cooler door in kitchen.
    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.
  • Outer Openings, Protected
    Items:
    Outer opening(s)
    Problems:
    Not sealed to prevent pest entry
    Corrections:
    Seal to prevent pest entry.
    Comment:
    Observed hole in screen on rear stormdoor. Outer openings must be sealed to prevent entry of pests. Repair or replace the screen on stormdoor.
    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
  • Unnecessary Items and Litter
    Items:
    Litter/debris
    Problems:
    Not removed from facility
    Corrections:
    Remove from facility/premises.
    Comment:
    Observed litter on ground outside the back door. Remove the litter to avoid attracting insects or rodents.
    General violation description:
    6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
 09/14/2010Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    Correction Made: Cold food storage observed for raw beef and for raw eggs @ 40*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)
 03/08/2010Follow-up

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