- Critical: Backflow Prevention
- Comment:
- AN INCH AIR GAP IS PROVIDED ON 3 COMPARTMENT SINK. CORRECTED.
- 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.
- Intensity
- Comment:
- LIGHTS ARE INSTALLED UNDERNEATH HOODS. CORRECTED.
- 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
|
04/04/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- OBSERVED NO AIR GAP FOR EQUIPMENT UNDERNEATH 3 COMPARTMENT SINK. AN AIR GAP OF AT LEAST 1 INCH ABOVE THE FLOOD DRAIN NEEDS TO BE PROVIDE TO AVOID POSSIBLE CONTAMINATION. PROVIDE AIR GAP. FOLLOW UP WITHIN 10 DAYS. ,
- 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.
- Intensity
- Items:
- Lighting intensity
- Comment:
- OBSERVED LIGHTS OUT UNDERNEATH GRILL AREA. THERE SHALL BE AT 540 LUX OF LIGHTING ON THE SURFACE WHERE FOOD EMPLOYEES ARE WORKING WITH FOOD. PROVIDE WORKING LIGHTS. VERIFY AT NEXT INSPECTION.,
- 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
|
03/28/2014 | Routine |
| No violation noted during this evaluation. | 03/16/2012 | Routine Inspection |
| No violation noted during this evaluation. | 03/25/2011 | Routine Inspection |
| No violation noted during this evaluation. | 04/09/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- HOT HOLDER POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- HOT DOGS TESTED 120 - 122 F, PIC/INSPECTOR CALIBRATED HER PROBE THERMOMETER AND RESET THERMOSTAT...THEN TESTED 135 F MINUTES LATER RISK CONTROL PLAN APPROVED PIC WILL MARK PROPER SETTING OF THERMOSTAT WITH NAIL POLISH (RED)
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
09/25/2009 | Routine Inspection |
| No violation noted during this evaluation. | 03/27/2009 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- Ice machine(s) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY,WASH,RINSE,SANITIZE,AIR DRY,REFILL RISK CONTROL PLAN SUBMITTED,APPROVED PIC EXLAINED THAT SHE WOULD MAKE UP A MONITORING CHECKLIST,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
|
09/26/2008 | Routine Inspection |
| No violation noted during this evaluation. | 03/28/2008 | Routine Inspection |
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