| No violation noted during this evaluation. | 03/24/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dried food debris on the can opener blade and holder. 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing paper towels for the dishroom handsink. Paper towels were provided in my presence. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed ham, cheese and sliced tomatoes in the food prep cooler at temperatures ranging from 43-45 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair the cooler to provide food temperatures 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)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed greasy baffle filters and exhaust hood above the cookline. Ventilation equipment must be kept clean. 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed water on the floor of the food prep cooler. Equipment must be maintained. Repair the cooler to eliminate the water.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed 2 missing drain plugs for the 3 compartment sink. Plumbing must be maintained. Replace the missing drain plugs.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/12/2015 | Routine |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Not under refrigeration
- Corrections:
- Store under refrigeration.
- Comment:
- OBSERVED A CONTAINER OF CHICKEN NOODLE SOUP AT 105*F AND A BUCKET OF STUFFED PEPPER SOUP AT 101*F SITTING ON THE BACK PREP TABLE. NO ACTIVE COOLING METHODS WERE IN PROGRESS. THE EMPLOYEE STATES THAT BOTH SOUPS WERE PREPARED WITHIN THE PAST HOUR. CORRECTED AT TIME OF INSPECTION. THE CHICKEN NOODLE SOUP WAS HEATED TO 165*F THEN PLACED INTO THE WARMING UNIT TO BE HELD HOT. THE STUFFED PEPPER SOUP WAS PLACED INTO AN ICE BATH.
- 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
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CARRY-OUT BOXES AND LIDS OBSERVED STORED ON THE FLOOR UNDER THE FRONT COUNTER. KEEP FOOD ITEMS UP OFF THE FLOOR BY AT LEAST 6 INCHES.
- 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
- 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:
- BAG OF ONIONS AND BAG OF FLOUR STORED ON THE FLOOR IN THE KITCHEN. FOOD MUST BE STORE UP OFF OF THE FLOOR BY AT LEAST 6 INCHES. RELOCATE THE ONIONS AND FLOUR TO AN APPROVED STORAGE AREA.
- 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
- 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:
- PLATE USED FOR SCOOP FOR HASH BROWN POTATOES, CERAMIC MUGS USED AS SCOOPS AND STORED IN THE BULK SUGAR AND DRY RICE, PLASTIC CONTAINER WITH NO HANDLE USED AS SCOOP AND STORED IN THE BULK FLOUR. SCOOPS FOR FOOD MUST HAVE A HANDLE AND MUST BE STORED TO PREVENT HAND CONTACT WITH THE FOOD. PROVIDE APPROVED SCOOPS AND STORE PROPERLY.
- 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
- Mechanical
- Items:
- Mechanical ventilation
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE VENTILATION FANS IN BOTH THE MEN'S AND WOMEN'S RESTROOMS ARE NOT OPERATIONAL. REPAIR.
- General violation description:
- 6-304.11 - If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.
|
08/11/2014 | Routine |
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- 2 UNCOVERED EMPLOYEE BEVERAGE CUPS OBSERVED IN FOOD PREP AREAS. STORE EMPLOYEE BEVERAGES IN COVERED CUPS.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CASES OF CARRY-OUT CONTAINERS AND SINGLE-USE UTENSILS OBSERVED STORED ON THE FLOOR BENEATH THE COUNTER IN THE COOK LINE AREA. KEEP FOOD ITEMS STORED UP OFF OF THE FLOOR BY AT LEAST 6 INCHES.
- 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
- Mechanical
- Items:
- Mechanical ventilation
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE VENTILATION FANS IN BOTH THE MEN'S AND WOMEN'S' RESTROOMS ARE NOT OPERATING. REPAIR.
- General violation description:
- 6-304.11 - If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- AN ACCUMULATION OF CRUMBS AND DEBRIS OBSERVED NEAR THE TOASTERS. SOILED FOIL OBSERVED COVERING THE PREP TABLE NEAR THE DEEP FRYER. CLEAN THESE AREAS DAILY.
- 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) shelving walk in cooler
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- THE WIRE RACK SHELVES IN THE WALK-IN COOLER OBSERVED RUSTY. SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. REFINISH OR REPLACE.
- 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.
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- 2 PACKAGES OF FROZEN GROUND BEEF OBSERVED THAWING AT ROOM TEMPERATURE IN THE KITCHEN. THAW FOODS PROPERLY IN THE COOLER, UNDER COLD RUNNING WATER, OR AS PART OF THE COOKING PROCESS. DO NOT THAW FOODS AT ROOM TEMPERATURE.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- SEVERAL WET WIPING CLOTHS OBSERVED STORED ON COUNTERS IN FACILITY. STORE THE WET WIPING CLOTHS SUBMERGED IN THE SANITIZER SOLUTION BETWEEN EACH 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
|
02/03/2014 | Routine |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- OBSERVED EMPLOYEE RINSE HANDS FOR APPROXIMATELY 5 SECONDS WITHOUT SOAP AT THE SPRAY ARM BEFORE HANDLING CLEAN/SANITIZED DISHES AFTER HANDLING DIRTY DISHES CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH OWNER AND EMPLOYEE. EMPLOYEE WASHED HANDS AT THE HAND WASH SINK WITH SOAP AND WARM WATER FOR AT LEAST 20 SECONDS AND DRIED HANDS WITH PAPER TOWEL,
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels, Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided, Not provided At hand sink
- Corrections:
- Provide., provide
- Comment:
- CORRECTED AT TIME OF INSPECTION BY PROVIDING PAPER TOWEL AT THE HAND WASH SINK AT THE NORTH END OF THE COOK LINE.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink kitchen
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED DURING INSPECTION BY PROVIDING SOAP AT THE HAND WASH SINK IN THE KITCHEN/ DISH WASHING AREA.
- 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)
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- 1. OBSERVED RAW SHELL EGGS STORED ABOVE COOKED AND RAW POTATOES IN THE PREP COOLER AND THE WALK-IN COOLER 2. OBSERVED RAW GROUND BEEF AND STEAKS STORED ABOVE DELI TURKEY AND SMOKED HAM IN THE WALK-IN COOLER CORRECTED AT TIME OF INSPECTION BY MOVING THE RAW MEAT AND EGGS TO SHELVES BELOW ALL READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED 2 UNCOVERED EMPLOYEE BEVERAGE CUPS STORED IN THE KITCHEN/COOK LINE AREA.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A THERMOMETER IN THE GLASS DOOR COOLER TO MONITOR THE AMBIENT AIR TEMPERATURE IN THE COOLER.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
08/12/2013 | Routine |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- TUNA SALAD OBSERVED AT 60F IN THE REACH-IN COOLER PACKED INTO A COVERED CONTAINER. THE TUNA SALAD WAS PREPARED APPROXIMATELY 2 HOURS PRIOR TO INSPECTION FROM INGREDIENTS HELD AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOOD ITEMS MUST BE COOLED TO 41F OR BELOW USING EFFECTIVE COOLING METHODS. RAPIDLY COOL THE TUNA SALAD TO 41F OR BELOW. CORRECTED DURING INSPECTION BY SPREADING THE TUNA SALAD INTO A SHALLOW PAN AND LEAVING UNCOVERED TO COOL. IN THE FUTURE, CANNED TUNA WILL BE KEPT IN THE REFRIGERATOR TO ENSURE THAT THE TUNA SALAD IS COOL AND HELD AT 41F OR BELOW AFTER PREPARATION.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED AT TIME OF INSPECTION BY PROVIDING PAPER TOWEL AT THE HAND WASH SINK IN THE KITCHEN AND THE COOK LINE.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- 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:
- EMPLOYEES DID NOT WASH HANDS WHEN CHANGING GLOVES AFTER HANDLING RAW CHICKEN AND OTHER TASKS. EMPLOYEES MUST WASH HANDS WHEN CHANGING GLOVES. WASH HANDS WHEN CHANGING TASKS. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH THE OWNER WHO INSTRUCTED STAFF TO WASH HANDS.
- 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
|
02/06/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- SLICED TOMATOES ON TIME CHART, SHELF STABLE CREAMERS IN USE
- 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)
|
08/24/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- WAITSTATION salad bar
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TOMATOES, (HOMEMADE) COLE SLAW AT 48 F
- General violation description:
- 3-501.16 - REAL CREAMERS AT 67 F AT WAITSTATION PLEASE BEGIN TRACKING WITH CHART AS DISCUSSED OR REPLACE CREAMERS WITH SHELF STABLE ONES AND DIAL DOWN COOLER TO MAINTAIN 41 F OR LOWER COMPLETE RISK CONTROL PLAN (RCP) AND SUBMIT AT FOLLOW-UP,
|
08/14/2012 | Routine |
- Hand Drying Provision
- Comment:
- BOTH HANDSINK DISPENSERS (MOTION ACTIVATED) ARE NOW STOCKED WITH PAPER TOWELS AND ARE FUNCTIONING
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
03/05/2012 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Comment:
- ALL CONSUMER ADVISORIES ARE INDICATED WITH RED MARKINGS ON MENUS
- 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: Hot and cold holding
- Comment:
- RANCH DRESSING SOUFFLE CUP SERVING TESTED 41 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: Preventing Contamination from
- Comment:
- GLOVES ARE AVAILABLE AT ALL SITES WHERE THEY ARE NEEDED, OBSERVED THEM BEING USED TODAY UP FRONT AT GRILL
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Hand Drying Provision
- Comment:
- TOWELS ARE AVAILABLE A ALL HANDSINKS, BUT NONE OF THE DISPENSERS ARE FUNCTIONING,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
02/15/2012 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLEASE REWRITE IN PERMANENT INK AS DISCUSSED ALL FOODS ON MENUS THAT COULD BE UNDERCOOKED,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- WAITSTATION salad bar
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CREAMERS AND SLICED TOMATOES 48 F, SHELL EGGS IN FRONT COOLER 52 F PIC/INSPECTOR DISCUSSED TIME CHART AND ITS USE AS A POSSIBLE SOLUTION TOMATO HANDOUT AND 3-501.19 PROVIDED,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- SERVICE COUNTER BARE HAND CONTACT
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- TOAST HANDLED WITH BARE HANDS PLEASE ALWAYS USE A GLOVE(S) OR UTENSIL (SUCH AS DELI PAPER OR TONGS) TO HANDLE ALL FOODS THAT ARE READY TO EAT,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- CANNED GOOD(S) CANNED GOOD(S)
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- OPENED CANS OF TOMATO PASTE & KETCHUP WITH SOILED RIMS STORED IN ORIGINAL CONTAINERS IF NOT GOING TO USE ENTIRE CONTENTS, PLEASE TRANSFER THE FOOD(S) TO CLEAN, FOOD-GRADE CONTAINERS TO HELP PREVENT MICROBIAL GROWTH AND/OR RUST FORMATION, PIC DISCARDED ALL THREE
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- WALK IN COOLER (WIC) RAW OVER READY TO EAT (RTE) FOOD(S)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW ROAST OVER COOKED RIBS , SHELL EGGS ON TOP OF PITA BREAD IN FRONT COOLER PLEASE ALWAYS STORE ALL ANIMAL ORIGIN PRODUCTS UNDER THOSE THAT ARE READY TO EAT, PIC REARRANGED ON SITE
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- kitchen HAIR RESTRAINT(S)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- ALL THREE KITCHEN PERSONNEL WITHOUT HAT(S) PLEASE ALWAYS WEAR WHEN WORKING WITH FOOD
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- HANDSINK(S) HANDSINK(S)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- KITCHEN AND MEN'S RESTROOMS SINK WITHOUT TOWELS PLEASE ALWAYS KEEP TOWELS AVAILABLE, ,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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02/06/2012 | Routine Inspection |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- MOST OF THE MENUS DID NOT HAVE ASTERIKS PROVIDED NEXT TO THE ITEMS THAT MAY BE COOKED TO ORDER AND THE CORRESPONDING ASTERIK TO THE DISCLOSURE. PERSON IN CHARGE STATED IT WAS DONE BEFORE AND OBSERVED SOME OF THE MENUS WITH ASTERIKS. MENUS ARE WIPED DOWN FREQUENTLY SO ASKTERIKS WERE WIPED OFF. MENUS SHALL HAVE THE PROPER AND FULL ADVISORY FOR UNDERCOOKED ITEMS. ENSURE ALL MENUS HAVE CORRESPONDING ASTERIKS. OWNER STATED NEW MENUS ARE GOING TO BE PRINTED IN APPROXIMATELY 2 MONTHS. HANDOUT PROVIDED ON THE TWO WAYS TO POST AN ADVISORY. FACILITY MAY CONTACT INSPECTOR TO REVIEW MENU BEFORE PRINTING. , CORRECTED. DURING INSPECTION, EMPLOYEES WROTE IN ASTERIKS TO CORRESPONDING MENU ITEMS AND THE DISCLOSURE ON ALL MENUS.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- WIRE CART NEXT TO FRYERS HAS ACCUMULATION OF GREASE AND ALSO THE FLOOR AROUND IT. CLEAN AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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08/09/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED. ALL EMPLOYEE BEVERAGES STORED IN CUPS WITH LIDS AND STRAWS.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Comment:
- CORRECTED. THE SALAD BAR COOLER HAS BEEN TURNED ON AND AMBIENT AIR TEMPERATURE OBSERVED AT 35F. COLE SLAW OBSERVED AT 37F. HASH BROWN POTATOES ARE HELD IN THE COOK LINE COOLER AT 40F. RISK CONTROL PLAN COMPLETED.,
- 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)
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02/15/2011 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY DATE MARKING ALL REQUIRED FOODS WITH THE DISCARD DATE. DISCARD DATES DO NOT EXCEED 7 DAYS AFTER THE PREP DATE.
- 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
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02/08/2011 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED 2 EMPLOYEE BEVERAGES IN UNCOVERED CUPS ON THE COOK LINE. EMPLOYEES MUST DRINK FROM COVERED CONTAINERS. PROVIDE CUPS WITH LIDS FOR EMPLOYEE BEVERAGES. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: 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 FOODS AT UNSAFE TEMPERATURES (HELD AT ROOM TEMPERATURE): -COLE SLAW AT 57F (THE HOLDING UNIT WAS NOT TURNED ON) -POTATOES FOR HASH BROWNS AT 55F COLD POTENTIALLY HAZARDOUS FOODS SHALL BE HELD AT 41F OR BELOW. DISCARD THE FOOD HELD AT UNSAFE TEMPERATURES. TURN ON THE COLD HOLDING UNIT. ENSURE THAT THE COLE SLAW AND HAS BROWN POTATOES ARE HELD AT 41F OR BELOW. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW UP INSPECTION WITHIN 10 DAYS., , OBSERVED THE FOLLOWING FOODS AT UNSAFE TEMPERATURES (HELD AT ROOM TEMPERATURE): -COLE SLAW AT 57F (THE HOLDING UNIT WAS NOT TURNED ON) -POTATOES FOR HASH BROWNS AT 55F COLD POTENTIALLY HAZARDOUS FOODS SHALL BE HELD AT 41F OR BELOW. DISCARD THE FOOD HELD AT UNSAFE TEMPERATURES. TURN ON THE COLD HOLDING UNIT. ENSURE THAT THE COLE SLAW AND HAS BROWN POTATOES ARE HELD AT 41F OR BELOW. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW UP INSPECTION WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION.
- 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 Food, Date Markin
- 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.
- Comment:
- NO DATE MARKINGS OBSERVED ON FOODS REQUIRING DATE MARKINGS IN THE WALK-IN COOLER SUCH AS
- General violation description:
- 3-501.17 - COOKED PASTA (PENNE, ELBOW MACARONI, SPAGHETTI), COOKED RICE, HAM, COOKED SLABS OF RIBS, FACILITY-MADE RANCH DRESSING. POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD FOR MORE THAN 24 HOURS MUST BE DATE MARKED. LABEL ALL REQUIRED FOODS WITH DATES.,
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored in water That is standing
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- FROZEN SHRIMP OBSERVED THAWING IN STANDING WATER. WHEN THAWING WITH WATER, THE WATER MUST BE RUNNING TO FLUSH AWAY PARTICLES. THAW SHRIMP PROPERLY.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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02/03/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- ALL PRODUCTS IN UPPER AND LOWER SECTIONS WERE 41 F AND LOWER
- 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)
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09/13/2010 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- 8/18/10 : HOT DOGS, HAM, SLICED CHEESE TESTED 45 - 54 F PLEASE DISCARD ALL THOSE THAT HAVE BEEN STORED FOUR HOURS OR MORE HOT DOGS, HAM DISCARDED TODAY RUN SPECIAL ON OTHERS THAT HAVE BEEN THERE LESS THAN FOUR HOURS SINCE COOLING WOULD DEDUCT FROM FOUR HOUR TOTAL DEMONSTRATED WATER-BATHED THERMOMETER AND ADJUSTED COOLER SLIGHTLY COLDER WHILE PIC CALLED TECH FOR SERVICE DO NOT USE UNTIL ABLE TO HOLD 41 F OR LOWER ***CORRECT BY SEPTEMBER 8, 2010 OR OFFICE CONSULTATION WILL BE SCHEDULED***
- 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: Hot and cold holding
- Comment:
- 8/18/10 : HOT DOGS, HAM, SLICED CHEESE TESTED 45 - 54 F PLEASE DISCARD ALL THOSE THAT HAVE BEEN STORED FOUR HOURS OR MORE HOT DOGS, HAM DISCARDED TODAY RUN SPECIAL ON OTHERS THAT HAVE BEEN THERE LESS THAN FOUR HOURS SINCE COOLING WOULD DEDUCT FROM FOUR HOUR TOTAL DEMONSTRATED WATER-BATHED THERMOMETER AND ADJUSTED COOLER SLIGHTLY COLDER WHILE PIC CALLED TECH FOR SERVICE DO NOT USE UNTIL ABLE TO HOLD 41 F OR LOWER ***CORRECT BY SEPTEMBER 8, 2010 OR OFFICE CONSULTATION WILL BE SCHEDULED***,
- 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)
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08/18/2010 | Follow-up |
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