- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- hand wash sink(s) handsink faucet
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- HANDSINK HANDLES ARE OBSERVED/FELT IN VERY UNCLEAN CONDITION. ALL EQUIPMENT SHALL BE IN CLEAN CONDITION. CLEAN ALL HANDSINK HANDLES IMMEDIATELY., CORRECTED-HANDLE CLEANED TODAY.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Cookline ceiling lights
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
03/04/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection food on salad bar holding at 41 F or below. Corrected.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
10/22/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection food on salad bar tomato's, cheese, chicken, ham all tempting at 47-50 F. Correct by holding at 41 F or below. Food has been sitting out on line for approximately one hour. Staff is going to use time as a control and discard food at the end of lunch in an hour and a half. Correct as soon as possible a follow up will occur in about 10 days.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection in walk in cooler ice building up on the inside of the door and on the back of the condenser. Correct by removing ice at a frequency able to prevent the build up. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/09/2014 | Routine |
- Critical: Hot Water and Chemical
- Comment:
- OBSERVED AT TIME OF INSPECTION DISHWASHER TRIGGERED IRREVERSIBLE HEAT TEST STRIP AT UTENSIL SURFACE (160 F). CORRECTED.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
04/03/2014 | Follow-up |
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- Observed at time of inspection hot water dish machine was unable to bring the surface temp of utensils to 160 F as measured by an irreversible heat strip. Correct by repair/replacing dish machine so surface temp of utensils reaches 160 F. Correct immediately. A follow up will occur in about 10 days.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After other activities
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed employee did not wash hands in between changing gloves. Corrected at time of inspection after discussion with manager. 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
|
03/06/2014 | Routine |
| No violation noted during this evaluation. | 09/05/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 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: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- 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
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
08/06/2013 | Routine |
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- kitchen ceiling lights
- Problems:
- Not provided In prep area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed two missing protective light panel type shields in the main kitchen
- General violation description:
- 6-202.11 - replace the two protective light panel covers. Note: A work order has been placed to replace these two protective light covers.
|
01/15/2013 | Routine |
| No violation noted during this evaluation. | 05/22/2012 | Routine Inspection |
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