- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- DRESSING, RICE, SPAGHETTI SAUCE, MACARONI IN COOLER WITHOUT DATE MARKING. CORRECTED BY DATE MARKING.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Locations:
- kitchen handsink faucet
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- IT WAS DIFFICULT TO GET HOT WATER FROM THE KITCHEN HAND SINK AND THE FAUCET IS LOOSE. THE DRAIN PIPE UNDER THE 3 COMPARTMENT SINK HAS A MINOR LEAK. REPAIR THE PLUMBING.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/30/2015 | Routine |
- Critical: Where to Wash
- Comment:
- CORRECTED: COOK STATED THAT HE HIS WASHING HANDS AT THE HAND SINK AND NOT IN 3-COMPARTMENT SINK.
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
|
08/06/2014 | Follow-up |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Creates public health hazard or nuisance
- Corrections:
- Discontinue use and relocate.
- Comment:
- LABELING FOR A PESTICIDE SHALL STATE THAT USE IS ALLOWED IN A FOOD ESTABLISHMENT. OBSERVED CAN OF ANT KILLER AND CAN OF FLYING INSECT KILLER IN DRY GOODS STORAGE AREA. OWNER STATED THAT SHE USED THESE ITEMS NEAR DOOR SEPARATING KITCHEN FROM DRY GOODS AREA. REMOVE PESTICIDES NOT LABELED FOR USE IN A FOOD ESTABLISHMENT TO PREVENT CONTAMINATION OF FOOD. CORRECTED AT INSPECTION BY REMOVING PESTICIDES FROM FACILITY.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink bar
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- EACH HAND WASHING SINK SHALL BE PROVIDED WITH HAND CLEANING LIQUID. NO SOAP WAS AVAILABLE AT HAND SINK BEHIND BAR. PROVIDE SOAP TO PREVENT CONTAMINATION FROM UNWASHED OR IMPROPERLY WASHED HANDS. CORRECTED AT INSPECTION BY PROVIDING SOAP TO 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 front
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- A HAND WASHING SINK SHALL PROVIDE WATER OF A TEMPERATURE OF AT LEAST 100F. NO HOT WATER IS AVAILABLE AT KITCHEN HAND SINK. PROVIDE HOT WATER TO SINK TO ENSURE PROPER EMPLOYEE HAND WASHING. CORRECTED BY TURNING WATER ON AT THE VALVE.
- 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.
- Critical: Where to Wash
- Items:
- Employee washed/rinsed hands
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- FOOD EMPLOYEES SHALL CLEAN THEIR HANDS IN A HAND WASHING SINK AND NOT IN A SINK USED FOR WARE WASHING. KITCHEN EMPLOYEE STATED THAT HE WASHES HIS HANDS IN THE 3-COMPARTMENT SINK. USE A HAND WASHING SINK ONLY TO CLEAN HANDS TO PREVENT CONTAMINATION OF FOOD OR DISHES.,
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- FACILITIES SHALL BE CLEANED AS OFTEN AS NECESSARY TO KEEP THEM CLEAN. OBSERVED ACCUMULATION OF SOIL/DUST ON KITCHEN WALLS AND FLOOR NEAR BACK DOOR. KEEP CLEAN TO PREVENT BUILD-UP OF SOIL.
- 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. 1) OBSERVED FLOOR TILES MISSING IN SEVERAL AREAS IN DRY GOODS AREA, INCLUDING NEAR BACK DOOR. 2) OBSERVED HOLES IN WALLS IN DRY GOODS AREA AND IN KITCHEN. 3) OBSERVED MISSING CEILING TILES IN KITCHEN. REPAIR OR REPLACE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- 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:
- REFUSE SHALL BE STORED IN RECEPTACLES SO THAT THEY ARE INACCESSIBLE TO INSECTS AND RODENTS. OUTSIDE REFUSE AREA HAS NO RECEPTACLES FOR REFUSE. OBSERVED LARGE NUMBERS OF FLIES AROUND CARDBOARD STORED IN THIS AREA. PROVIDE RECEPTACLES TO ELIMINATE/DISCOURAGE PESTS.
- 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.
- 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:
- POTENTIALLY HAZARDOUS FOOD (PHF) SHALL BE THAWED COMPLETELY SUBMERGED UNDER COOL RUNNING WATER. OBSERVED BAGGED FROZEN CHICKEN BEING THAWED IN STANDING WATER NEAR 3-COMPARTMENT SINK. THAW CHICKEN UNDER COOL RUNNING WATER TO DISCOURAGE BACTERIAL GROWTH.
- 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
|
07/09/2014 | Routine |
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen bulk food bins
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Discontinue practice of using a simple bowl as a product scoop. Begin practice of using a food grade scoop with handle always keeping the handle properly extended OUT of the various food products being dispensed.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- prep table shelf
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the exterior surfaces of the lower shelf of kitchen prep table. Simply wipe off and wash the exterior surfaces of this lower shelf as often as necessary to maintain in a clean condition.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
01/17/2014 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Discontinue parking carts or other obstructions in front of the Kitchen hand wash sink. Having easy access to this sink helps encourage frequent and proper hand wash activities by staff. , The owner corrected this violation by instructing staff to relocate obstruction from directly in front of kitchen hand wash sink. Continue with this important Food Safety & Hygiene practice.
- 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)
- Clean Condition
- Items:
- Employee clothing
- Locations:
- kitchen shelf
- Problems:
- Soiled
- Corrections:
- Replace soiled glove.
- Comment:
- As oven mitts become soiled to the point that they can no longer be maintained clean, they must be replaced with new. Inventory and evaluate all oven mitts, and replace as necessary.
- General violation description:
- 2-304.11 - FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
07/10/2013 | Routine |
- Critical: 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:
- i.) Observed the food employee(s) not fully knowledgeable of the names of the big five: diagnosis, illness symptoms, their associated restrictions, the means to remove the restrictions: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), SHIGELLA, NORO VIRUS The five illness symptoms and their associated restrictions: VOMITING, DIARRHEA, JAUNDICE - Excludes them from the retail food establishment SORE THROAT with FEVER, INFECTED WOUND & or Pustular Boil - Restricts them from the food preparation area. The Procedure to remove the Restrictions: NOTIFY the person in charge AND following DIARRHEA or VOMITING Remain Home SYMPTOM FREE for at least 24 HOURS. i.) CORRECTION MADE: Following instruction, Observed the Employees present: Are aware of the names of the big 5, Are aware of the associated five illness symptoms, Are aware of their associated restrictions and Are aware of the means to remove these restrictions. ii.) Observed the employees present not fully knowledgeable of the minimum internal product temperature requirements needed to: DESTROY ORGANISMS of Public Health concern are: 145*F for WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, FISH 155*F for Ground muscle meat: BEEF, PORK, 165*F for POULTRY sustained for at least 15 seconds and " " for REHEATED FOOD(S) to 165*F within 2 hours. LIMIT the growth of ORGANISMS of Public Health concern by: COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours DATE Marking cooled foods 41*F & less, discarding after 6 days. TIME Marking foods
|
12/21/2012 | Routine |
- 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:
- PERSON IN CHARGE EDUCATED AND TOMATOES DATE MARKED-CORRECTED., TOMATOES FOUND IN REACH IN COOLER WITHOUT DATE MARKS. ALL REQUIRED FOODS SHALL BE PROPERLY DATE MARKED AT ALL TIMES. 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: Separation, Packaging, & Segre
- Items:
- Raw animal 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 CHICKEN STORED NEXT TO FRENCH FRIES IN REACH IN COOKLINE COOLER. RAW FOODS SHALL BE PROPERLY SEPARATED AT ALL TIMES AS REQUIRED. SEPARATE RAW CHICKEN IMMEDIATELY., CORRECTED - CHICKEN STORED AWAY FROM OTHER FOODS ON BOTTOM SHELF OF COOLER.
- 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
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- 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
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not self-closing
- Corrections:
- Provide self-closure.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
05/23/2012 | Routine Inspection |
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Locations:
- Employee(s) food prep area
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- Correction Made: Observed a stab type food thermometer available and in use to verify the minimal internal temperature needed to DESTROY ORGANISMS of Public Health concern, held for at least 15 secondsis met @: 145*F for WHOLE MUSCLE MEAT
- General violation description:
- 4-302.12 - BEEF, PORK, 155*F for GROUND: BEEF, PORK, 165*F for POULTRY and 165*F for REHEATING FOODS within 2 hours LIMIT THE GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN: COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours Date Marking cooled foods @ 41*F & below, six additional days
|
11/18/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- 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 NOW AWARE OF THE NAMES OF THE BIG 5 : i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS THE SIGNS AND ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT. SORE THROAT WITH FEVER, INFECTED WOUND AND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. AND PROCEDURES TO REMOVE THE RESTRICTIONS. TO NOTIFY THE PERSON IN CHARGE AND ARE NOW AWARE FOLLOWING DIARRHEA OR VOMITING
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- kitchen Food Employee
- 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:
- CORRECTION MADE: OBSERVED THE GRILL LINE COOK PERFORM HYGIENIC HAND WASHING AFTER HANDLING RAW MEAT AND BEFORE PUTTING ON NEW PLASTIC GLOVES TO HANDLE THE BUN, SANDWICH AND READY TO EAT TOPPINGS. Note: The owner has agreed to use tongs to remove the raw hamburger patty from the cooler to place on the grill. Thereby not soiling the hand gloves exclusively used to handle ready to eat foods.
- 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
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- kitchen sanitize compartment
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- OBSERVED SANITIZER USE FOR THE GLASS WASH MACHINE AND THE SANITIZE THIRD COMPARTMENT SINK ARE NOT BEING TESTED BEFORE COMPLETING THE FIRST LOAD WASHED.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- CORRECTION MADE: FOLLOWING INSTRUCTION THE EMPLOYEES PRESENT ARE NOW 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.
|
02/23/2011 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- 3-compartment sink(s) faucet
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Repair the leaky faucet at the three compartment sink. This substantial leak must be repaired so that the steady flow of water can be eliminated.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/27/2010 | Routine Inspection |
- Critical:
- Items:
- Backflow prevention Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE SPRAY NOZZLE WAS HANGING INTO THE SINK. TO PREVENT HEALTH HAZARDS LIKE BACK FLOW AND CROSS CONNNECTION PROVIDE AIR GAP. AT THE TIME OF INSPECTION AIR GAP WAS PROVIDED BY RAISING THE SPRAY NOZZLE AND WAS SECURELY TIED TO THE UPPER SHELF. VIOLATION WAS CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical:
- Items:
- Backflow prevention Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE SPRAY NOZZLE WAS HANGING INTO THE SINK. TO PREVENT HEALTH HAZARDS LIKE BACK FLOW AND CROSS CONNNECTION PROVIDE AIR GAP. AT THE TIME OF INSPECTION AIR GAP WAS PROVIDED BY RAISING THE SPRAY NOZZLE AND WAS SECURELY TIED TO THE UPPER SHELF. VIOLATION WAS CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical:
- Items:
- Backflow prevention Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE SPRAY NOZZLE WAS HANGING INTO THE SINK. TO PREVENT HEALTH HAZARDS LIKE BACK FLOW AND CROSS CONNNECTION PROVIDE AIR GAP. AT THE TIME OF INSPECTION AIR GAP WAS PROVIDED BY RAISING THE SPRAY NOZZLE AND WAS SECURELY TIED TO THE UPPER SHELF. VIOLATION WAS CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical:
- Items:
- Backflow prevention Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE SPRAY NOZZLE WAS HANGING INTO THE SINK. TO PREVENT HEALTH HAZARDS LIKE BACK FLOW AND CROSS CONNNECTION PROVIDE AIR GAP. AT THE TIME OF INSPECTION AIR GAP WAS PROVIDED BY RAISING THE SPRAY NOZZLE AND WAS SECURELY TIED TO THE UPPER SHELF. VIOLATION WAS CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical:
- Items:
- Backflow prevention Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE SPRAY NOZZLE WAS HANGING INTO THE SINK. TO PREVENT HEALTH HAZARDS LIKE BACK FLOW AND CROSS CONNNECTION PROVIDE AIR GAP. AT THE TIME OF INSPECTION AIR GAP WAS PROVIDED BY RAISING THE SPRAY NOZZLE AND WAS SECURELY TIED TO THE UPPER SHELF. VIOLATION WAS CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE SPRAY NOZZLE WAS HANGING INTO THE SINK. TO PREVENT HEALTH HAZARDS LIKE BACK FLOW AND CROSS CONNNECTION PROVIDE AIR GAP. AT THE TIME OF INSPECTION AIR GAP WAS PROVIDED BY RAISING THE SPRAY NOZZLE AND WAS SECURELY TIED TO THE UPPER SHELF. VIOLATION WAS CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- UTENSILS WERE STORED IN THE HAND WASH SINKS. DO NOT STORE ANYTHING IN THE HAND WASH STATION.
- 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)
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- UTENSILS WERE STORED IN THE HAND WASH SINKS. DO NOT STORE ANYTHING IN THE HAND WASH STATION.
- 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)
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- UTENSILS WERE STORED IN THE HAND WASH SINKS. DO NOT STORE ANYTHING IN THE HAND WASH STATION.
- 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)
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- UTENSILS WERE STORED IN THE HAND WASH SINKS. DO NOT STORE ANYTHING IN THE HAND WASH STATION.
- 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)
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- UTENSILS WERE STORED IN THE HAND WASH SINKS. DO NOT STORE ANYTHING IN THE HAND WASH STATION.
- 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)
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- UTENSILS WERE STORED IN THE HAND WASH SINKS. DO NOT STORE ANYTHING IN THE HAND WASH STATION.
- 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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02/24/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- 3-compartment sink(s) Shelving racks
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the overhead shelf area directly above the three compartment sink. Simply wash often to remove any old food accumulations.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- 3-compartment sink(s) Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the hand wash sink located adjacent to the dish washing area. Paper hand towels will help to promote frequent and PROPER staff hand washing.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Dry Storage room floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Elevate boxes of single service type items a minimum 6" off the kitchen floor to minimize the chance of accidental contamination while conducting floor cleanings. ;(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; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
- General violation description:
- 4-903.11 -
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08/12/2009 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Dry Storage room shelves
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the lower storage shelf near floor in the rear dry goods storage area. Keep cleaner with frequent washings.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- Dry Storage room ceiling
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Repair ceiling structure in the dry storage room.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink dishwash area
- Locations:
- hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of hand soap at the hand wash sink located next to the three compartment 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Provide a simple sign near hand wash sink to encourage frequent and proper staff hand washing.
- 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.
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02/19/2009 | Routine Inspection |
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