- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- A hand washing sink shall be maintained so that it is accessible at all times for employee use. Observed two hand washing sinks in the ware washing room. One of the hand washing sinks was blocked by a yellow cone. One of the hand washing sinks was blocked by a small storage rack. Hand washing sinks can not be blocked and must be accessible at all times for employee use. , CORRECTED: The two hand washing sinks in the ware washing room are not blocked anymore. The PIC moved the yellow cone away from the hand washing sink so it does not block a hand washing sink. The PIC moved the small storage rack away from the hand washing sink so it does not block a hand washing sink. Hand washing sinks are now easily accessible to all employees.
- 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)
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- Clean equipment and utensils shall be stored inverted. Observed clean forks, knifes, and spoons in the dish rack on a shelf in the ware washing room with the food contact surfaces stored facing upwards where the food contact surfaces could be potentially contaminated. Store forks, knifes, and spoons inverted with the handles facing up and the food contact surfaces facing down to prevent potential contamination.
- 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
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04/28/2015 | Routine |
- Critical: Backflow Prevention
- Comment:
- CORRECTED: RECEIVED PHOTO VIA E-MAIL OF AIR GAP. VIOLATION CONSIDERED 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.
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11/07/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- OBSERVED LACK OF AIR GAP AT PREP SINK DRAIN LINE BY PRODUCE WALK-IN. PROVIDE AIR GAP TO PREVENT CONTAMINATION BY BACK FLOW. MANAGER ARRANGED FOR A REPAIR AT TIME OF INSPECTION.,
- 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: Mechanical Warewashing Equipme
- Items:
- Dish machine final rinse temperature
- Problems:
- Less than 180 degrees f
- Corrections:
- Repair to provide temperature stated above.
- Comment:
- FINAL RINSE FOR HEAT SANITIZATION ON MOVING DISH MACHINE DID NOT REGISTER 180F ON HEAT TEST STRIP. REPAIR MACHINE TO ALLOW WATER FOR HEAT SANITIZING TO REACH 180F, TO ENSURE ADEQUATE SANITIZATION. CORRECTED BY MANAGER ARRANGING FOR A REPAIR AT TIME OF INSPECTION, AND DIRECTING STAFF TO SANITIZE DISHES USING QUATERNARY AMMONIUM SOLUTION UNTIL REPAIR IS MADE.
- General violation description:
- 4-501.112 - (A) Except as specified in # (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (Pf) (1) For a stationary rack, single temperature machine, 74°C (165°F)
|
10/23/2014 | Routine |
| No violation noted during this evaluation. | 04/09/2014 | Routine |
| No violation noted during this evaluation. | 09/19/2013 | Routine |
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- Facility Coolers
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- EXPIRED POTENTIALLY HAZARDOUS READY TO EAT FOOD ITEMS (CHICKEN, MOZZARELLA CHEESE, SALAMI, ETC.) STORED INSIDE VARIOUS COOLERS., EXPIRED POTENTIALLY HAZARDOUS READY TO EAT FOODS DISCARDED.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) WALK-IN FREEZER AND COOLER FLOORS CONTAIN TRASH AND FOOD DEBRIS 2) CEILING VENT COVERS THROUGHOUT FACILITY AND EMPLOYEE RESTROOMS
- 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.
|
08/15/2012 | Routine |
| No violation noted during this evaluation. | 02/20/2012 | Routine Inspection |
| No violation noted during this evaluation. | 08/31/2011 | Routine Inspection |
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) cold
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- ONE HANDSINK IN KITCHEN THE COLD WATER IS NOT FUNCTIONING. REPAIR TO PROVIDE COLD WATER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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02/25/2011 | Routine Inspection |
| No violation noted during this evaluation. | 08/13/2010 | Routine Inspection |
| No violation noted during this evaluation. | 02/09/2010 | Routine Inspection |
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