- Critical: Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device
- Problems:
- Not properly Installed
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- The hose bib vacuum breaker on the utility sink by the fryers must be changed for a pressure vacuum breaker or the spray nozzle must be removed after each use. Failure to remove the spray nozzle will require the vacuum breaker to be changed to a RPZ or pressure vacuum breaker. Correct today, recheck in 10 days.
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- The bar glass washer has 0ppm iodine today, there was no smell of iodine after machine was primed. Correct immediately, revisit within 10 days, wash glasses in kitchen dishwasher until repaired/corrected.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- The menu consumer advisory is missing "cooked to order" after Consuming raw or undercooked..." Correct within 10 days. The alternative option is to put on the center page: "Ask your server about certain menu items that may be server raw or under cooked. Consuming raw or undercooked meats, seafood or poultry or shellfish can increase the possibility of contracting foodborne illness" This statement no longer requires the asterisks to be placed adjacent to the "cooked to order" items.;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; or as a raw ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable CONSUMERS eating such FOODS in raw or undercooked form.
- General violation description:
- 3-603.11 -
- 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.
- Comment:
- Ranch dressing, cooked noodles and rice, spinach dip, mashed potatoes, etc must be date marked with a discard date. The date marking board had no up to date information, all dates were from May. Update date marking board daily, correct immediately.
- 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
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Today handwash sink at bar was full of sanitizer bucket rags. Keep handwash sink clear at all times. Corrected today, sink cleared.
- 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)
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Cook must keep drink cup covered, correct by next inspection. The cigarette "butt can" must be kept outdoors, it was in the back room by the freezers today and there were butts on the floor. Remind all employees they must smoke outdoors at all times. Recheck in 6 months.
- 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
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Cook was not wearing a hat or hairnet today, correct by next inspection.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Shield light in walk-in beer cooler by next inspection, recheck in 6 months.
- 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
|
06/22/2015 | Routine |
- Critical: Backflow Prevention
- Comment:
- Corrected: A direct connection does not exist between the PVC pipe coming from the dish washing machine to the drain bowl. There is an air gap of approximately 3 inches.
- 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: Package Integrity
- Comment:
- Corrected: No dented cans were observed in the food establishment.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected: Observed cut lettuce at 41 F, chopped lettuce at 41 F, sliced tomatoes at 39 F, and diced tomatoes at 39 F on top of the reach-in cooler near the cook line. Observed raw hamburger at 40 F and chicken wings at 41 F in the reach-in cooler at the cook line.
- 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: Sanitizing Solutions, Testing
- Comment:
- Corrected: Chlorine test strips have been provided and are easily accessible to all employees.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Separation
- Comment:
- Corrected: Dish washing detergent is now stored on the bottom shelf, which is below the napkins and glass wear, in the dry storage area.
- 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
|
01/12/2015 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- A direct connection may not exist between the sewage system and a drain originating from equipment in which food is placed. Observed a PVC pipe coming from the dish washing machine that was located inside the drain bowl. Provide an air gap of at least 1.5 times the width of the PVC pipe to eliminate the direct connection. ,
- 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: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Food packages shall be in good condition to protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Observed a can of beef gravy in the dry storage area that was dented. Discard dented can. ,
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous cold food shall be maintained at 41 F or less. Observed cut lettuce at 47 F, chopped lettuce at 47 F, sliced tomatoes at 46 F, and diced tomatoes at 45 F on top of the reach-in cooler near the cook line. Observed raw hamburger at 45 and chicken wings at 45 F in the reach-in cooler at the cook line. Maintain all cold food at 41 F or less.,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A test kit that accurately measures the concentration in mg/L of chlorine sanitizing solutions shall be provided. Establishment's dish washing machine and wiping cloth buckets used chlorine sanitizer but did not chlorine sanitizing solution test strips. Provide chlorine sanitizer test strips. ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from Single-service items
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, and single-service and single-use areticles by locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, and single-service and single-use articles. Observed dish washing detergent that was stored above single use knapkins and glass wear in the paper storage area. , Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, and single-service and single-use articles by locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, and single-service and single-use articles. Observed dish washing detergent that was stored above single use napkins and glass wear in the paper storage area. Store all poisonous and toxic martials below all food, equipment, utensils, and single-service and single-use articles,
- 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
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- 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. Observed ventilation filters above the grill and fryer area that had an accumulation of soiled debris. Develop a regular cleaning schedule for the ventilation filters.
- 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:
- Can opener blade(s)
- Problems:
- Dull
- Corrections:
- Provide smooth, beveled edge on can opener blade.
- Comment:
- 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. Observed a can opener blade that was dull. Sharpen or replace can opener blade.
- 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.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- A toilet room used by females shall be provided with a covered receptacle for sanitary purposes. Observed a garbage can in the unisex employee restroom in the kitchen with out a lid. Provide a lid for the garbage can.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
12/12/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED LETTUCE AT 44 F- 47 F WITHIN DOUBLE DOOR COOLER NEXT TO GRILL AREA. EXCEPT DURING PREPARATION, COOLING, COOKING, OR WHEN TIME IS BEING USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS FOR COLD HOLDING SHALL BE MAINTAINED AT 41 F OR LESS FOR COLD HOLDING. COOK SEPARATED LETTUCE IN SMALLER PORTIONS TO LET IT COOL TO 41 F. 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)
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- OBSERVED A LITTLE BLACK MOLD ON ICE MACHINE. FOOD EQUIPMENT FOR NON POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE CLEANED TO AVOID SOIL ACCUMULATION. CLEAN ICE MACHINE. VERIFY AT NEXT INSPECTION.
- 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
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Problems:
- Allows for contamination Of equipment
- Corrections:
- Repair/replace to prevent contamination.
- Comment:
- OBSERVED GAPS IN THE VENTILATION SYSTEM ABOVE GRILL. VENTILATION SHALL BE ADEQUATE TO PREVENT CONTAMINATION. PROVIDE CLAMPS TO GET VENTS TOGETHER. VERIFY AT NEXT INSPECTION.
- 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.
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- CEILING TILE NEEDS TO BE REPLACED IN THE KITCHEN AND MOP ROOM. FACILITIES SHALL BE IN GOOD REPAIR. REPLACE TILE. VERIFY AT NEXT INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
07/02/2014 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- IODINE TEST STRIPS WERE PROVIDED. CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
02/24/2014 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit iodine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no iodine test strips provided for glass washer at bar. Correct by providing. Correct Immediately a follow up will occur in about 10 days.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed microwaves had food particles inside them, Floor under equipment in kitchen was soiled. Correct by cleaning at a frequency sufficient to prevent the accumulation of soil, and food particles. Correct as soon as possible.
- 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 Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed food in boxes stored on the floor in the walk in cooler correct by storing food at least 6 in or 15 cm off the floor. Correct as soon as possible.
- 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
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Problems:
- Allows for contamination Of equipment
- Corrections:
- Repair/replace to prevent contamination.
- Comment:
- Observed vent filters in hood are not tight fitting. Correct by adjusting to provide tight fit. Correct as soon as possible.
- 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.
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Observed extra equipment throughout kitchen remove equipment that is unnecessary to daily operation such as wood, extra panels, ext. Correct as soon as possible.
- 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
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- Observed some areas of the floor are ruff and not smooth or easily cleanable, In the main kitchen doors on the inside is a hole in the door. Correct by repairing. Correct as soon as possible.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
12/20/2013 | Routine |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- MENU ADVISORY LACKING ASTERISKING TO IDENTIFY FOODS THAT CAN BE UNDER COOKED., ASTERISK PROVIDED.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FLOOR SOILED UNDER EQUIPMENT IN KITCHEN.
- 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.
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Problems:
- Allows for contamination Of equipment
- Corrections:
- Repair/replace to prevent contamination.
- Comment:
- CURRENTLY VENTILATION FILTER ARE NOT TIGHT FITTING. ADJUST TO PROVIDE TIGHT FIT.
- 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.
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- REMOVE ANY UNUSED EQUIPMENT FROM FACILITY. SEE EXTRA PAILS, WOOD ETC...
- 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
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- CURRENTLY SOME AREAS OF KITCHEN FLOOR ARE NOT SMOOTH OR EASILY CLEANABLE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
06/24/2013 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- bar(s) Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Observed bucket of sanitizer stored in hand wash basin
- General violation description:
- 5-205.11 - keep basin free for hand washing, remove bucket storage from basin. Correction Made: Observed hand wash basin free for exclusive hand washing use, the storage of the wiping cloth bucket now kept at a nearby shelf.
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Locations:
- Wait station Hand wash sink(s)
- Problems:
- Stored Under unshielded sewer lines
- Corrections:
- Remove and store in protected area.
- Comment:
- Observed single use cups stored on shelf beneath an unshielded drain line from the above hand wash sink
- General violation description:
- 4-903.12 - relocate to a dry clean area free from splash. Correction Made: Observed the single use cups storage relocated to a dry clean shelf free from splash.
|
12/12/2012 | Routine |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- CORRECTED BY STORING EMPLOYEE BEVERAGES BELOW AND AWAY FROM FOOD AND FOOD PREP SURFACES AND IN COVERED CONTAINERS.
- 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: Eating, Drinking or Tobacco
- Comment:
- CORRECTED BY STORING EMPLOYEE BEVERAGE BELOW AND AWAY FROM FOOD AND FOOD PREP SURFACES AND IN COVERED CONTAINERS.
- 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: Preventing Contamination from
- Comment:
- CORRECTED BY WEARING GLOVES WHEN HANDLING ALL READY-TO-EAT FOODS
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY PROPERLY DATE MARKING REQUIRED FOOD ITEMS IN THE PREP COOLER.
- 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
|
06/01/2012 | Follow-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 DRIED FOOD DEBRIS ON THE CAN OPENER BLADE, ONE KNIFE ON THE MAGNETIC KNIFE RACK, AND IN THE COOK LINE MICROWAVE. FOOD CONTACT SURFACES OF EQUIPMENT MUST BE CLEANED AFTER USE AND OFTEN ENOUGH TO PREVENT THE ACCUMULATION OF SOIL. CLEAN THE NOTED AREAS NOW AND KEEP CLEAN.,
- 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: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED 3 UNCOVERED BEVERAGE CONTAINERS IN THE KITCHEN. EMPLOYEES MUST DRINK FROM COVERED CONTAINERS AND STORE BEVERAGES BELOW AND AWAY FROM FOOD AND FOOD PREP SURFACES. PROVIDE LIDS FOR EMPLOYEE BEVERAGE CUPS AND STORE EMPLOYEE BEVERAGES IN A DESIGNATED AREA THAT IS BELOW AND AWAY FROM FOOD AND FOOD PREP AREAS.,
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- EMPLOYEE OBSERVED HANDLING SALAD AND VEGETABLES TO BE SERVED RAW WITH BARE HANDS. EMPLOYEES MUST USE MEANS TO PREVENT BARE HAND CONTACT WITH ALL READY-TO-EAT FOODS. USE GLOVES, TONGS, OR OTHER UTENSILS WHEN HANDLING ANY FOODS THAT WILL NOT BE WASHED OR COOKED BEFORE BEING SERVED.,
- 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: 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 MARKS OBSERVED FOR REQUIRED FOODS IN THE PREP COOLER. A DRY-ERASE BOARD DATE MARKING SYSTEM IS SET-UP BUT NO DATE MARKS HAVE BEEN CHANGED ON THE BOARD IN A MONTH. READY-TO-EAT POTENTIALLY HAZARDOUS FOODS THAT ARE HELD FOR MORE THAN 24 HOURS IN THE REFRIGERATOR MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. DATE MARK FOODS AS REQUIRED.,
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE CEILING/CEILING VENTS IN THE KITCHEN OBSERVED TO BE DUSTY/SOILED. THE PHYSICAL FACILITY MUST BE KEPT CLEAN. CLEAN NOW AND KEEP CLEAN.
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- SEVERAL WIPING CLOTHS OBSERVED STORED ON COUNTERS IN KITCHEN. NO SANITIZER BUCKET IS PROVIDED FOR THE STORAGE OF THE WIPING CLOTHS. TO PREVENT THE GROWTH OF BACTERIA ON WIPING CLOTHS, THE CLOTHS MUST BE STORED SUBMERGED IN SANITIZER BETWEEN EACH USE. PROVIDE SANITIZER BUCKET AT 50-100 PPM CHLORINE AND STORE THE WIPING CLOTHS IN THE SANITIZER BETWEEN USES.
- 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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05/24/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- inside ice machine upper shield
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED MOLD BUILD ON THE ICE MACHINE INTERIOR DEFLECTOR PANEL. CORRECTION MADE: OBSERVED THE INTERIOR DEFLECTOR PANEL 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, Packaging, & Segre
- Comment:
- Observed container of raw chicken stored on a shelf above covered container of ready to eat potato salad, noodle salad and condiments. Relocate all raw meat storage down and away from all ready to eat foods. Correction Made: Observed container of raw chicken stored down and away from all ready to eat foods. The covered containers of ready to eat potato salad, noodle salad and condiments are now stored on higher shelves up and away from all raw meat storage.
- 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
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Did not wash hands Between raw and ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed food employee handling ready to eat toppings
- General violation description:
- 2-301.14 - absent hand washing, after placing raw hamburger patty on the grill. Perform hygienic hand washing after handling raw meat before putting on new gloves to handle ready to eat foods. Correction Made: Observed the cook perform hygienic hand washing after handling raw meat. Wet hands are lathered with cleanser for 10 to 15 seconds, rinsed under warm water totaling 20 seconds. Hands dried with paper toweling and to turn off the water faucet before discarding. Then with gloved hands assemble the ready to eat burger and sandwich toppings.
- Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Locations:
- Employee(s) food prep area
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- OBSERVED THE STAB TYPE FOOD THERMOMETER READING 12* F TOO COLD. CORRECTION MADE: OBSERVED THE STAB TYPE FOOD THERMOMETER CALIBRATED TO READ 32*F IN AN ICE AND WATER BATH.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) dry
- Locations:
- Grill line food prep area
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Correction Made: Observed wiping towels stored fully submerged in a mild sanitizer solution of a "cap" of chlorine bleach with a "gallon of water" approximately equal to 100 p.p.m. chlorine sanitizer solution.
- 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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09/28/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS, AND REQUIREMENT TO INFORM THE PERSON IN CHARGE. CORRECTION MADE: FOLLOWING INSTRUCTION
- General violation description:
- 2-201.11 - WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED, THE EMPLOYEES PRESENT ARE AWARE OF THE NAMES OF THE BIG 5: i) S ALMONELLA TYPHI ii) H EPATITIS "A" VIRUS iii) E SCHERICHIA COLI ("E-COLI") iv) NORO VIRUS v) SHIGELLA THE SIGNS AND ILLNESS SYMPTOMS: THAT EXCLUDES THEM FROM THE RETAIL FOOD ESTABLISHMENT VOMITING, DIARRHEA, JAUNDICE, THAT RESTRICTS THEM FROM THE RETAIL FOOD PREPARATION AREA SORE THROAT WITH FEVER, INFECTED WOUND & OR PUSTULAR BOIL. THE PROCEDURES TO REMOVE THE RESTRICTIONS: TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME, SYMPTOM FREE FOR AT LEAST 24 HOURS.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW, THE FOOD EMPLOYEE ANSWERED WRONGLY THE MINIMUM INTERNAL TEMPERATURE REQUIREMENT WHOLE MUSCLE MEAT, GROUND BEEF AND POULTRY. CORRECTION MADE: FOLLOWING INSTRUCTION THE EMPLOYEES PRESENT ARE AWARE OF THE MINIMUM INTERNAL PRODUCT TEMPERATURE HELD FOR AT LEAST 15 SECONDS NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145*F FOR WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, 155*F FOR GROUND: BEEF, PORK, 165*F FOR POULTRY AND FOR REHEATING FOODS.
- Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Locations:
- Employee(s) food prep area
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- OBSERVED THE STAB TYPE FOOD THERMOMETER READING 20*F IN ICE AND WATER BATH
- General violation description:
- 4-502.11 - CALIBRATE TO READ 32*F.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO PAPER HAND TOWELS AT THE KITCHEN AND WAIT STATION HAND WASH SINKS. CORRECTION MADE: OBSERVED PAPER HAND TOWELS RE-STOCKED AT THE CITED HAND WASH LOCATIONS.
- 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 At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED BOTH PUBLIC RESTROOM MISSING EMPLOYEE HAND WASH SIGNS
- General violation description:
- 6-301.14 - PROVIDE.
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03/28/2011 | Routine Inspection |
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CHANGE BATTERIES IN THE BATTERY OPERATED SOAP DISPENSER AT THE HAND WASH SINK NEAR THE PIZZA OVEN. PUMP HAND SOAP DISPENSER PROVIDED DURING INSPECTION.
- 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 disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PROVIDE PAPER TOWELS AT THE HAND WASH SINK IN THE WARE WASHING AREA.
- 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 At hand sink
- Corrections:
- provide
- Comment:
- POST A SIGN REMINDING EMPLOYEES TO WASH HANDS AT THE HAND WASH SINK IN THE WARE WASHING AREA.
- 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.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- KEEP THE HANDLE OF THE ICE SCOOP OUT OF THE ICE IN THE BAR ICE BIN TO PREVENT HAND-CONTACT WITH THE ICE.
- 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
- Other Personal Care Items, Sto
- Items:
- Personal items
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- CONTAINER OF MOUTH WASH STORED ON UPPER SHELF OF PREP TABLE. STORE EMPLOYEE PERSONAL HYGIENE ITEMS BELOW AND AWAY FROM FOOD IN AN AREA DESIGNATED FOR STORING PERSONAL ITEMS.
- 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).
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09/14/2010 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 1. 0ppm of chlorine detected in the sanitizing rinse at the main dish machine. The sanitizer dispensing hose is observed in the sanitizer jug but not far enough into the jug to reach the level of the chlorine. 2. 0ppm of iodine detected in the sanitizing rinse at the bar glass washer. The dispensing hose for the rinse aid is observed in the iodine jug and the dispensing hose for the sanitizer observed not inserted into any chemical jug. To sanitize wares properly, the required concentration of sanitizer must be provided. At the main dish machine, 50-100ppm of chlorine must be provided and at the bar glass washer, 12.5-25 ppm of iodine must be provided. Address both machines to ensure proper sanitizer concentrations. CORRECTED during inspection by pushing the sanitizer hose into the chlorine solution at the main dish machine and priming the sanitizer pump to remove air from the line. 100 ppm of chlorine detected. At the bar glass washer, the sanitizer dispensing hose was moved to the iodine jug and the pump was primed. 12.5 ppm of iodine detected.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Covering receptacles
- Comment:
- Observed the dumpster door left open. To prevent the entry and attraction of pests, keep dumpster doors and lids closed. Close dumpster door.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
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03/08/2010 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- CORRECTED. THE UPPER INTERIOR AND ICE MAKING PARTS OF THE ICE MACHINE HAVE BEEN CLEANED AND SANITIZED.
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED. A DATE MARKING CHART HAS BEEN POSTED ON THE COOLER. ALL ITEMS ARE LISTED AND DATE MARKED AS REQUIRED.
- 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
- Using a Handwashing Sink
- Comment:
- CORRECTED. HOSE DETACHED FROM HAND WASH SINK FAUCET. SINK IS NOW ACCESSIBLE FOR HAND WASHING.
- 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)
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09/21/2009 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- Observed mold-like growth on the upper interior and ice making parts of the ice machine. Clean as often as necessary to prevent the accumulation of growth. A follow-up inspection will be conducted within 10 days to confirm compliance.,
- 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: 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:
- All ready-to-eat, potentially hazardous foods that are held under refrigeration must be date marked and must be consumed or discarded within 7 days. Date label the spinach dip, crab dip, chicken chili, rice, etc. Compliance will be confirmed at a follow-up inspection within 10 days.,
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Observed hose attached at cook line hand wash sink. Hand wash sinks must be kept accessible for hand washing. Remove hose after use.,
- 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)
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09/09/2009 | Routine Inspection |
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