- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility back
- Locations:
- 3-compartment sink
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed no hot water in establishment due to hot water tank being turned off. Establishment must have hot water to all hand sinks and 3 compartment sink for hand washing and sanitation. Provide hot water to all sinks. Do NOT turn off hot water tank. Correct immediately. Corrected at time of inspection by education and by turning on hot water tank. (on/off switch). Hot water is now at all sink sinks. Corrected
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- 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:
- Observed single service cups in boxes stored on the ground in back room. All single service items must be stored at least 6 inches off the ground at all times. Correct immediately
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
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04/07/2015 | Routine |
- Critical: Handwashing Sink, Installation
- Comment:
- CORRECTED. HOT WATER PROVIDED ABOVE 100*F AT HAND SINK.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
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11/13/2014 | Follow-up |
- Critical: Handwashing Sink, Installation
- Comment:
- NOT CORRECTED. OPERATOR STILL WAITING FOR WORK ORDER TO BE COMPLETED. FOLLOW UP IN 10 DAYS. ,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Repairing
- Comment:
- CORRECTED. NEW SOAP DISPENSER HAS BEEN INSTALLED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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10/30/2014 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink dishwash area
- Locations:
- 3-compartment sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO SOAP PROVIDED AT THE HAND WASH SINK LOCATED NEAR THE 3 COMPARTMENT SINK. , CORRECTED BY OPERATOR PROVIDING SOAP AT THE HAND SINK.
- 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: Handwashing Sink, Installation
- Items:
- Handwashing facility back
- Locations:
- 3-compartment sink
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- HAND WASH SINK LOCATED AT THE 3 COMPARTMENT SINK DOES NOT PROVIDE HOT WATER. WATER TEMPERATURE WHEN HOT WATER IS RUNNING IS AT 78*F. FOLLOW UP WITHIN 10 DAYS. , ,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- SOAP DISPENSER IS NOT FUNCTIONING PROPERLY. AT TIMES WILL NOT DISPENSE SOAP PROPERLY. REPAIR OR REPLACE SOAP DISPENSER. FOLLOW UP IN 10 DAYS.,
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- SMALL SINK IN THE PREP AREA USED TO RINSE UTENSILS HAS A CONTINUOUS DRIP. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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10/10/2014 | Routine |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- AIR GAP NOT PROVIDED AT THE PIPE ORIGINATING FROM THE DISHWASHER. , CORRECTED. AIR GAP PROVIDED BY THE OPERATOR SECURING AND REPOSITIONING THE PIPE.
- 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.
- Storing Refuse, Recyclables, a
- Items:
- Refuse/returnables/recyclables
- Problems:
- Allows for entry of insects, rodents, or other animals
- Corrections:
- Repair/replace/seal to prevent entry of pests.
- Comment:
- TRASH WAS OBSERVED OUTSIDE OF THE DUMPSTER. KEEP THE AREA AROUND THE DUMPSTER FREE OF TRASH AND DEBRIS.
- General violation description:
- 5-501.110 - REFUSE, recyclables, and returnable's shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
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04/24/2014 | Routine |
- Critical: Handwashing Sink, Installation
- Comment:
- HOT WATER HAS BEEN PROVIDED IN THE TEMPERATURE RANGE ABOVE 100F.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
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10/16/2013 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- WATER TEMPERATURE MAX IS 71F AT HAND WASH SINKS IN THE PREP AREA, DISH WASHING AREA, AS WELL AS BOTH RESTROOM (MEN AND WOMEN'S). HAND WASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F. PROVIDE HOT WATER. FOLLOW UP IN 10 DAYS.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
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10/07/2013 | Routine |
| No violation noted during this evaluation. | 10/01/2012 | Routine |
| No violation noted during this evaluation. | 04/02/2012 | Routine Inspection |
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- Front Service Counter Mop bucket
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Begin practice of allowing the mop head to air dry by hanging on or adjacent to the utility sink. This practice will allow the mop to dry between uses, and reduce the bacterial loading on the head, as well as to minimize any objectionable odors.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
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10/03/2011 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment, Equipment
- Locations:
- Wash Room
- Problems:
- In poor repair Inclusions, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- Re-caulk the lower portion of the toilet in the men's room where the toilet itself meets the floor. Keep this area free of liquids and caulk as often as necessary to create a liquid proof margin between toilet & floor.
- 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.
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04/12/2011 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE CABINET AND DOOR UNDER THE BLENDER SINK.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE FLOOR UNDER AND BEHIND ALL EQUIPMENT IN THE BACK ROOM. CLEAN THE FLOOR UNDER ALL EQUIPMENT IN THE FRONT "KITCHEN" AREA.
- 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
- Comment:
- THE CONTAINER OF CHEMICAL SANITIZING SOLUTIONS SHALL BE STORED OFF THE FLOOR. PROVIDE A LOW RACK, SHELF, OR? TO SET SANITIZING BUCKET ON.
- 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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10/22/2010 | Routine Inspection |
| No violation noted during this evaluation. | 04/19/2010 | Routine Inspection |
- Covering receptacles
- Items:
- Waste container(s)/container(s)
- Locations:
- Dumpster enclosure
- Problems:
- Not covered
- Corrections:
- Keep covered.
- 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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10/22/2009 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- kitchen employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
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05/06/2009 | Routine Inspection |
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