Starters Bar & Grill, 18900 Michigan, Fairlane Town Centerspace G115, Dearborn, MI 48126 - inspection findings and violations

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Business Info

Restaurant name: STARTERS BAR & GRILL
Address: 18900 Michigan, Fairlane Town Centerspace G115, Dearborn, MI 48126
Permit #: 054820
Non-smoking facility: No
Last inspection: 03/17/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 03/17/2015Follow-up
No violation noted during this evaluation. 03/10/2015Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed soiled can opener blade and holder and interior walls of the 2 ice machines. Food contact equipment must be kept clean. Clean to sight and touch as needed.
    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: Food Temperature Measuring Dev
    Items:
    Food thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no metal stem food thermometer in kitchen for checking food temperatures. Food temperatures must be checked on a daily basis. Provide a calibrated metal stem food thermometer.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no paper towels for the dishroom handsink. Paper towels must be provided at all handsinks. Provide paper towels at this handsink.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no soap for the dishroom handsink. Soap must be provided at all handsinks. Install a soap dispenser at this handsink.
    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: System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    Observed missing drain pipe for the dishroom handsink. Plumbing must be maintained. Install a new drain pipe for this handsink.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Cleaning of Plumbing Fixtures
    Items:
    Handwashing facility
    Problems:
    Not accessible
    Corrections:
    Handwashing sinks are to be accessible for use at all times
    Comment:
    Observed the dishroom handsink blocked by kitchen equipment. Handsinks must be accessible. Move equipment away from the handsink.
    General violation description:
    6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed soiled floors in kitchen, especially under the fryers, and the walk-in cooler. Facilities must be kept clean. Clean to sight and touch on a daily basis.
    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.
  • Drying Mops
    Items:
    Wet mop(s) storage
    Problems:
    Allows for contamination
    Corrections:
    Remove to prevent contamination.
    Comment:
    Observed mops, hose and brooms not hung up when not in use. Hang cleaning equipment up on hooks and hose on hose reel when not in use.
    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.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed the following soiled items: bottom shelf in the Delfield reach-in cooler and the fryers behind the panel doors. Non-food contact areas of equipment must be kept clean. Clean to sight and touch on a weekly basis.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed missing thermometers in the following coolers: walk-in cooler, right food prep cooler at cookline and salad prep cooler. Conspicuous thermometers must be provided. Provide thermometers in each of these coolers.
    General violation description:
    4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
 02/26/2015Routine
  • Critical: Before Use After Cleaning
    Comment:
    Bar glasswasher has 100ppm chlorine. Violation corrected.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    The coolers have all been repaired. Salad cooler has dressing at 43F, tomatoes in the other salad cooler are 40F, meat cooler had chicken and shrimp at 39F, the WIC had phfs at 40F(meats). Violation 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)
  • Nonfood-Contact Surfaces
    Comment:
    , The WIC is very clean, walls, fans, etc. have all been cleaned. Corrected.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 09/29/2014Follow-up
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Sanitize as required above.
    Comment:
    The dishwasher is not heating up to 180F. It is only reaching 146F today. Sanitize the dishes in the three compartment sink until repaired. Correct immediately, recheck in 10 days. One of the bar glasswashers is not sanitizing today. 0ppm chlorine available today. Use the one that is sanitizing and repair the one is disrepair within 10 days. ,
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    Cookline
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The salad coolers have cut tomatoes at 52F, cut lettuce at 50F, and feta cheese at 54F on the top rail of one cooler and dressings from 55-62F in the other cooler. Remove all phf's from these units immediately. ( They were stocked at 11 am) The meat cooler on the cookline had chicken at 46F, shrimp was 46F and fish was 48-50F. The walk in cooler ambient air temp was 44F, the cooked noodles were 44F, and the meats were 43F. Repair/adjust immediately. All phf's must be under 41 at all times. Correct immediately, revisit in 10 days.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    The floors at the bar are very sticky today. Clean regularly. The walls of the walk in cooler and the fan are soiled/moldy today. Clean regularly to avoid accumulation of soils.
    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.
  • Floors, Walls, and Ceilings
    Items:
    Ceiling(s)
    Problems:
    Not constructed, designed, installed to be
    Corrections:
    Repair/replace to be smooth and easily cleanable.
    Comment:
    The floor at the bar is missing grout and there are low lying areas that are collecting water and food debris. Repair floors so they are smooth, durable and easily cleanable. Recheck in 6 months, next routine inspection. There are many missing ceiling tiles in the kitchen today and there is a severely stained and cracked tile over the waitstation. Repair ceiling by next inspection. Recheck in 6 months, next routine inspection. Repair broken/missing floor tiles by dishwasher by next inspection. Recheck in 6 months.
    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.
  • Intensity
    Items:
    Lighting intensity
    Problems:
    Less than
    Corrections:
    Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
    Comment:
    The light in the walk in freezer is not functional. Replace/repair by next inspection. Recheck within 6 months.
    General violation description:
    6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    The shelves in the walk in cooler are very dirty today. Clean regularly to avoid accumulation of soils. Recheck in 6 months., ,
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    In poor repair Cracked
    Corrections:
    Repair/replace.
    Comment:
    The lid of the salad bin in the walk in cooler is cracked, replace within 6 months, next routine inspection.
    General violation description:
    4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
 08/28/2014Routine
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    THE CUTTING BOARDS ARE CLEANED AND SANITIZED. ITEM CORRECTED.
    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: Handwashing Cleanser, Availabi
    Comment:
    REAR AREA HAND SOAP DISPENSER IS REPLACED. ITEM CORRECTED.
    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: Potentially Hazardous Food (Ti
    Comment:
    DELFIELD COOL FOODS COOKED PASTA AT 39F AND CUT LEAFY GREENS AT 40F. ITEM 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)
 03/14/2014Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Locations:
    Cookline
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    A LARGE NUMBER OF CUTTING BOARDS FOUND IN UNCLEAN CONDITION AND WITH DEEP SCRATCHES. ALL FOOD CONTACT SURFACES SHALL BE IN CLEAN AND SOUND CONDITION. REPAIR OR REPLACE CUTTING BOARDS IMMEDIATELY AND ITEM TO BE RECHECKED WITHIN 10 DAYS.,
    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: Handwashing Cleanser, Availabi
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    THE REAR DISH AREA AUTOMATIC SOAP DISPENSER IS NOT GIVING SOAP. REPLACE BATTERY IN DISPENSER SO SOAP CAN BE DISPERSED TO EMPLOYEES. CORRECT IMMEDIATELY.,
    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: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Locations:
    dish machine(s)
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    THE DISH MACHINE IS NOT REGISTERING ANY SANITIZER FROM THE CHLORINE USED IN MACHINE. ALL DISH MACHINES SHALL PROPERLY SANITIZE AND OPERATE AT ALL TIMES. USE THREE COMPARTMENT SINK AND DISCONTINUE DISH MACHINE USE IMMEDIATELY. USE REPAIR MAN THAT IS ON SITE TO FIX MACHINE., CORRECTED-REPAIR MAN FIXED DISH MACHINE SO IT SHOWS PROPER LEVELS OF CHLORINE SANITIZER AT 75 PPM.
    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
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    Cookline
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    RAW CHICKEN AND RAW FISH STORED IN DELFIELD COOLERS AT 48F. ALL TCS FOODS SHALL E AT 41F OR LOWER AT ALL TIMES. REMOVE FOODS AND COOL THEM TO 41F IMMEDIATELY AND PLACE IN WALK IN COOLER. SINCE REPAIR MAN IS ON SITE HAVE REPAIR MADE TO COOLER. ITEM TO BE REVISITED WITHIN 10 DAYS.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • 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:
    SMALL PLASTIC SCOOPS WITHOUT HANDLES LEFT IN CHEESES TO SCOOP OUT FOODS. ALL FOODS SHALL ONLY CONTACT PROPER UTENSILS. DISCARD SCOOPS,TRAIN STAFF AND USE PROPER LADLES ETC. TO NOT CONTAMINATE FOODS. CORRECT IMMEDIATELY., CORRECTED-SMALL SCOOPS DISCARDED TODAY.
    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
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    THE ENTIRE FACILITYS WALLS FLOORS AND CEILINGS ARE UNCLEAN. ALL AREAS SHALL BE CLEANED DAILY. THE WALK IN FREEZERS FLOOR IS VERY UNCLEAN. TRAIN STAFF AND INSTITUTE A CLEANING SCHEDULE. CLEAN DAILY AND SOW IMPROVEMENTS WITHIN 90 DAYS.
    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.
  • Conveniently Located
    Comment:
    A LARGE AMOUNT OF BOXES ARE STORED IN FRONT OF THE REACH HAND WASHING SINK NEAR THE DISH MACHINE. ALL HANDSINKS SHALL BE EASILY ACCESSIBLE. RELOCATE BOXES IMMEDIATELY.
    General violation description:
    6-401.10 - HANDWASHING SINKS shall be conveniently located as specified under # 5-204.11.
  • Effectiveness
    Items:
    Hair restraint
    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
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    ITEMS FOUND IN POOR REPAIR ON SITE INCLUDE
    General violation description:
    6-501.11 - HANDLE ON COOKLINE HANDSINK, THREE COMPARTMENT SINK HANDLE AND COOKLINE COOLER GASKETS. ALL ITEMS SHALL BE IN SOUND CONDITION. REPAIR ALL ITEMS WITHIN 90 DAYS.
 03/04/2014Routine
  • Critical: Controlling Pests
    Comment:
    THERE ARE NO FRUIT FLIES IN ESTABLISHMENT, THEY HAVE BEEN ELIMINATED. CORRECTED.
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Handwashing Cleanser, Availabi
    Comment:
    SOAP IS AVAILABLE AT ALL HANDSINKS. VIOLATION CORRECTED.
    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: System Maintained in Good Repa
    Comment:
    THE HANDSINK IN THE PREP AREA HAS BEEN REPAIRED. HOT WATER IS AVAILABLE. VIOLATION CORRECTED.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 01/29/2014Follow-up
  • Critical: Before Use After Cleaning
    Comment:
    GLASSWASHER AT BAR IS AT 100PPM CHLORINE. VIOLATION CORRECTED.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    ALL CUTTING BOARDS ARE NEW. CORRECTED.
    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: Potentially Hazardous Food (Ti
    Comment:
    , THE SALAD STATION COOLER IS NOT IN USE TODAY. IT WAS REPAIRED EARLIER TODAY ( ONE HOUR AGE) AFTER ORIGINAL REPAIRS WERE CONDUCTED AFTER ROUTINE. I T IS EMPTY OF PRODUCT EXCEPT FOR TUB DRESSINGS THAT DO NOT REQUIRE REFRIGERATION. DRESSINGS WERE JUST PLACED IN UNIT, ONE HOUR AGO AND ARE DOWN TO 50F. VIOLATION CORRECTED. MANAGEMENT WILL NOT FILL UNIT WITH PHF'S UNTIL 41F OR LESS IS REACHED.
    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: System Maintained in Good Repa
    Comment:
    WIC DRAINLINE EXTENDS TO FLOOR DRAIN NOW. VIOLATION CORRECTED.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 10/16/2013Follow-up
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Sanitize as required above.
    Comment:
    THE GLASS WASHER ON THE WEST SIDE OF THE BAR IS NOT SANITIZING TODAY.0PPM CHLORINE IN MACHINE AFTER PRIMING. REPAIR/ADJUST. RECHECK IN 10 DAYS TO VERIFY 50-100PPM CHLORINE.,
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    THE OLD CUTTING BOARDS WERE BEING USED AGAIN BECAUSE THE NEW ONES "DID NOT FIT". THE OLD BOARDS WERE DIRTY AND STAINED AND SCORED. THEY WERE DISCARDED TODAY AND MUST NOT BE BROUGHT BACK INTO ESTABLISHMENT. RECUT NEW BOARDS SO THEY ARE EASILY USED. RECHECK IN 10 DAYS., THE INTERIOR OF THE ICE MACHINES ARE MOLDY/SOILED TODAY. MACHINES ARE CLEANED EVERY 6 MONTHS-INCREASE CLEANING FREQUENCY. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. RECHECK IN 10 DAYS.,
    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: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    THE SALAD STATION COOLER HAD CHEESES AT 53F, HAM AT 51F, DRESSINGS AT 51F. COOLER EMPTIED TODAY( STOCKED THIS AM) REPAIR ADJUST SO ALL PHF'S ARE STORED UNDER 41F AT ALL TIMES. REVISIT IN 10 DAYS., ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    Facility
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    THE DRAINLINE IS MISSING FROM THE WALK IN COOLER. WATER IS DRIPPING ONTO THE FLOOR ( FROM 5 FEET UP) BEHIND THE COOLERS. REPAIR BY REPLACING DRAINLINE-EXTEND TO FLOOR DRAIN ON THE FAR RIGHT BEHIND THE FREEZER. PLUMBING MUST be IN GOOD WORKING ORDER. REPAIR WITHIN 10 DAYS., THE ICE BIN AT THE FRONT BAR MUST BE REPAIRED, IT IS LEAKING INTO CABINET BELOW AND WATER IS POOLING THERE. CLEAN REGULARLY, REPAIR BY NEXT INSPECTION, RECHECK IN 6 MONTHS.,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Floors, Walls, and Ceilings
    Items:
    Floor(s)
    Problems:
    Not constructed, designed, installed according to law
    Corrections:
    Remove and replace to be in compliance with law.
    Comment:
    THE FLOOR TILES IN THE KITCHEN AROUND THE DISH AREA ARE BROKEN/MISSING AND GROUT IS LOW IN MANY AREAS, INCLUDING THE COOKLINE. REPAIR FLOOR SO THAT IT IS SMOOTH, DURABLE AND EASILY CLEANABLE BY NEXT INSPECTION. RECHECK IN 6 MONTHS.
    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.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    THE INTERIOR OF THE "MEAT COOLER" WAS VERY DIRTY TODAY WITH EXCESS SPILLED BLOOD ON THE FLOOR AND WALLS/DOOR OF THE UNIT. THIS WAS CLEANED TODAY. KEEP CLEAN, MONITOR DAILY. THE REACH IN COOLERS ON THE COOKLINE NEED TO BE CLEANED ESPECIALLY THE PRE TABLE TOP DOORS. THE REACH IN FREEZER HAS FOOD DEBRIS BUILD-UP ON THE DOOR FRAMES AND FLOOR. CLEAN INTERIOR OF ALL REFRIGERATION UNITS. CLEAN UNDER ICE BIN AT BAR WHERE IT IS LEAKING AND WATER IS POOLING. KEEP CLEAN/WIPE REGULARLY UNTIL REPAIRED. RECHECK NEXT ROUTINE INSPECTION. NON-FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 09/17/2013Routine
  • Critical: Food Contact with Equipment an
    Items:
    Equipment
    Problems:
    Not properly cleaned and sanitized
    Corrections:
    Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
    Comment:
    THE LARGE CUT LETTUCE CONTAINERS IN THE WALK IN COOLER WERE NOT CLEAN TODAY. WHEN LETTUCE IS EMPTIED FROM THE BINS, THE BINS MUST BE CLEANED AND SANITIZED. KEEP FOOD CONTACT SURFACES CLEAN AT ALL TIMES. RECHECK IN 10 DAYS. BINS ARE BEING EMPTIED AND CLEANED TODAY. THE YELLOW CUTTING BOARD ON THE COOKLINE WAS VERY DIRTY/STAINED AND SCORED. WHEN BOARDS DETERIORATE TO THIS CONDITION THEY MUST BE DISCARDED. MONITOR DAILY. BOARD WAS DISCARDED AT TIME OF INSPECTION.
    General violation description:
    3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    Facility
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    WATER IS FLOWING FROM THE OVERFLOW DRAINLINE ON THE HOT WATER TANK TODAY, THE PRESSURE CONTROL VALVE MAY NEED TO BE REPLACED. REPAIR WITHIN 10 DAYS, RECHECK IN 10 DAYS.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Comment:
    THE HANDWASH SINK IN THE PREP AREA IS NOT WORKING TODAY, IT IS TURNED OFF BECAUSE THE FAUCET IS NOT FUNCTIONAL. REPAIR IMMEDIATELY. THE HANDWASH SINK ON THE COOKLINE FAUCET IS NOT WORKING, THE HANDLES ARE BROKEN TODAY, REPAIR IMMEDIATELY, RECHECK IN 10 DAYS.
    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)
  • Floors, Walls, and Ceilings
    Items:
    Floor(s)
    Problems:
    Not constructed, designed, installed according to law
    Corrections:
    Remove and replace to be in compliance with law.
    Comment:
    THERE ARE BROKEN FLOOR TILES AND LOW GROUT AREAS THROUGHOUT THE KITCHEN, REPAIR BY NEXT INSPECTION. THERE IS ALSO A STEEL PANEL THAT IS STICKING UP IN THE BEER COOLER. REPAIR THE FLOOR AND PANEL BY NEXT INSPECTION, WITHIN 6 MONTHS.
    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.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    INTERIOR OF MEAT COOLER HAD LIQUID BUILD-UP ON THE FLOOR OF COOLER, CLEAN IMMEDIATELY. MONITOR DAILY, RECHECK IN 10 DAYS.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 02/28/2013Routine
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
    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: Controlling Pests
    Comment:
    PRESENCE OF GNATS ELIMINATED.
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Eating, Drinking or Tobacco
    Comment:
    OBSERVED NO OPEN EMPLOYEE BEVERAGES.
    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: Methods-Hot Water and Chemical
    Comment:
    GLASSWASHER PROPERLY SANITIZING .
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS DATE MARKED.
    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: System Maintained in Good Repa
    Comment:
    WATER SUPPLY RESTORED TO SINKS.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Cleaning, Frequency/Restrictio
    Comment:
    FLOORING CLEANED., WALL SURFACES CLEANED.
    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.
  • Good Repair and Proper Adjustm
    Comment:
    EQUIPMENT REPAIRED OR PLACED OUT OF SERVICE.
    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.
  • Maintaining/Using Handwashing
    Comment:
    HANDSINKS CLEANED.
    General violation description:
    6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
  • Using a Handwashing Sink
    Comment:
    NO ITEMS OBSERVED IN FRONT OF OR INSIDE THE HANDSINK BASIN.
    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)
  • Wiping Cloths, Use Limitation
    Comment:
    WIPING CLOTHS STORED IN A PROPERLY CONCENTRATED SANITIZING SOLUTION IN 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
 08/22/2012Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Ice machine(s) Kitchen Area
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    INTERIOR SURFACES OF ICE MACHINE SOILED WITH MOLD AND MILDEW BEHIND FRONT PANEL AND INSIDE ICE BINS.
    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: Controlling Pests
    Items:
    Pest(s)
    Locations:
    Facility
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    Comment:
    FRUIT FLIES OBSERVED THROUGHOUT THE KITCHEN - ACCUMULATION OF SYRUP IN OPEN TRASH CAN AND ON FLOOR AT BAG-IN-BOX RACK.
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Locations:
    Facility
    Problems:
    Not covered
    Corrections:
    Keep covered.
    Comment:
    OBSERVED OPEN BEVERAGE CUPS IN KITCHEN PREP AREA AND EMPLOYEE DRINKING FROM OPEN CUP BEHIND BAR.
    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: Methods-Hot Water and Chemical
    Items:
    Chlorine solution
    Locations:
    Bar Glassmachine
    Problems:
    Not immersed in For at least 7 seconds
    Corrections:
    Submerse for at least 7 seconds.
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    Facility
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    CCOKED MEAT INSIDE WALK-IN COOLER, RIBS, 2 CONTAINERS OF RICE, POTATO SKINS INSIDE 2-DOOR REACH-IN COOLER WITHOUT A CONSUME BY DATE.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    Facility
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    PLUMBING IN POOR REPAIR: 1) LEAK AT DISH AREA HANDSINK DRAINLINE 2) NO HOT WATER SUPPLY AT DISH AREA HANDSINK
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) FAN GUARDS SOILED IN BEVERAGE WALK-IN COOLER 2) ICE ACCUMULATED IN ICE CREAM FREEZER AT BAR - DEFROST 3) MOLDY TRAY RACK INSIDE WALK-IN COOLER 4) SOILED DISHWARE ON STORAGE RACKS NEXT TO ICE MACHINE 5) FAN GUARDS INSIDE THE BAR BEER COOLERS
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    Facility
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    PHYSICAL FACILITIES NOT CLEAN: 1) RAW MEAT BLOOD JUICES ON BEVERAGE WALK-IN COOLER FLOOR 2) CEILING VENTS IN MEN'S AND WOMEN'S RESTROOMS 3) WALL NEXT TO TRAY RACK MOLDY INSIDE WALK-IN COOLER
    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.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    Facility
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    EQUIPMENT IN POOR REPAIR: 1) ICE MACHINE DRAINLINE LEAKING ON FLOOR 2) HANDTOWEL DISPENSER JAMMED AT BAR HANDSINK AND NON-OPERATIONAL AT COOKLINE HANDSINK
    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.
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    Facility
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO HANDTOWELS PROVIDED AT HANDSINKS: 1) WAIT STATION 2) COOKLINE 3) DISH AREA , HANDTOWELS PROVIDED AT EACH HANDSINK.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Lighting, Intensity
    Items:
    Lighting intensity
    Locations:
    walk-in freezer
    Problems:
    Less than 1 inch
    Corrections:
    provide
    General violation description:
    6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
  • Maintaining/Using Handwashing
    Items:
    Handwashing facility
    Locations:
    Wait station
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    2 HANDSINKS AT WAIT STATION SOILED.
    General violation description:
    6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    Wait station
    Problems:
    Not easily accessible Items stored In
    Corrections:
    Make easily accessible.
    Comment:
    HANDSINKS NOT EASILY ACCESSIBLE: 1) HANDTOWEL STORED IN WAIT STATION HANDSINK NEAR CONDIMENT COOLER 2) BEER BOTTLE STORED IN HANDSINK NEAR SALAD STATION 3) BLACK CART AND EMPTY BOXES BLOCKING PREP AREA HANDSINK
    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)
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Locations:
    Prep area
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
 07/06/2012Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
    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
  • Clean Freq, Nonfood-Contact Su
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED THOROUGHLY.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean, Vent. Sys., Prev. Disch
    Comment:
    VENTILATION HOOD CANOPY CLEANED.
    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.
  • Cleaning, Frequency/Restrictio
    Comment:
    CEILING TILES CLEANED.
    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.
  • Cutting surfaces
    Comment:
    CUTTING SURFACES SMOOTH AND EASILY CLEANABLE.
    General violation description:
    4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
  • Determining Chem.San.Concentra
    Comment:
    CHEMICAL TEST STRIPS USED TO MEASURE PROPER CONCENTRATION OF SANITIZER USED.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Food Temperature Measuring Dev
    Comment:
    THERMOMETERS CALIBRATED.
    General violation description:
    4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
  • Good Repair and Proper Adjustm
    Comment:
    EQUIPMENT REPAIRED.
    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.
  • Hand Cleanser, Availabilty
    Comment:
    SOAP PROVIDED TO EACH HANDSINK.
    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)
  • System Maintained in Good Repa
    Comment:
    PLUMBING REPAIRED.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 03/29/2012Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Ice machine(s) Kitchen Area
    Problems:
    Soiled
    Corrections:
    Keep clean.
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Microwave oven(s) wait station work area
    Problems:
    Soiled
    Corrections:
    Keep clean.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Locations:
    above the grill/charbroiler Ventilation hood canopy
    Problems:
    Not clean
    Corrections:
    Keep clean
    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.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    Facility
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    PHYSICAL FACILITIES NOT CLEAN: 1) MOLDY / DIRTY WOODEN DOOR INSIDE WALK-IN COOLER/ BEVERAGE COOLER 2) FLOOR DRAIN FULL OF DEBRIS AT DISH MACHINE ,
    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.
  • Cutting surfaces
    Items:
    Cutting surface(s)
    Locations:
    Cutting board(s) Facility
    Problems:
    With deep cuts/grooves
    Corrections:
    Repair/replace to provide smooth cutting surface.
    General violation description:
    4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
  • Determining Chem.San.Concentra
    Items:
    Sanitizer test kit
    Locations:
    Facility
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    Comment:
    SANITIZING SOLUTION EXCEEDS 50-100PPM CHLORINE AT WAIT STATION.,
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Exterior Ice Prohibited Ingred
    Items:
    Ice
    Locations:
    Facility
    Problems:
    Used as a cooling medium
    Corrections:
    Cannot be used for food
    Comment:
    ICE USED TO COOL USED FOR FOOD CONSUMPTION: 1) CAN OF POP STORED INSIDE SMALL ICE MACHINE 2) HALF CONTAINER OF WATER STORED INSIDE ICE BIN AT BAR, ALL ITEMS REMOVED FROM ICE.
    General violation description:
    3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
  • Food Temperature Measuring Dev
    Items:
    Thermometer(s)
    Locations:
    Cookline
    Problems:
    Not accurate To plus or minus 2 degrees f
    Corrections:
    Calibrate to requirement above.
    General violation description:
    4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
  • Good Repair and Proper Adjustm
    Items:
    Equipment components
    Locations:
    Ice machine(s) door(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    SMALL ICE MACHINE DOOR DUCT TAPED.,
    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.
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Locations:
    Cookline
    Problems:
    Not provided At hand sink
    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)
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    Walk-in cooler
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    Facility
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    PLUMBING IN POOR REPAIR: 1) MISSING HOT WATER FAUCET HANDLE AT 2-COMPARTMENT PREP SINK 2) NO COLD WATER AT WAIT STATION HANDSINK ,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 01/23/2012Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
    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: Hot and cold holding
    Comment:
    PROCEDURE NO LONGER USE - POTENTIALLY HAZARDOUS FOOD MAINTAINED AT 41F.
    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: Methods-Hot Water and Chemical
    Comment:
    ADEQUATE SANITIZER PROVIDED FOR PROPER DISHWASHING.
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Separation, Packaging, & Segre
    Comment:
    ALL RAW MEATS STORED AWAY FROM AND BELOW ALL OTHER FOODS.
    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
  • Clean Freq, Nonfood-Contact Su
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED THOROUGHLY.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Cleaning, Frequency/Restrictio
    Comment:
    CEILING VENTS AND GRATES CLEANED.
    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 Temperature Measuring Dev
    Comment:
    THERMOMETERS CALIBRATED.
    General violation description:
    4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
  • Hand Cleanser, Availabilty
    Comment:
    SOAP PROVIDED TO EACH HANDSINK.
    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
    Comment:
    NO HANDTOWELS AT REAR PREP AREA HANDSINK.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Junctures, Coved/Enclosed/Seal
    Comment:
    COVED BASED MOLDING PROVIDED.
    General violation description:
    6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
  • System Maintained in Good Repa
    Comment:
    PLUMBING REPAIRED.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Using a Handwashing Sink
    Comment:
    REAR PREP AREA HANDSINK BLOCKED WITH PORTION CUPS INSIDE BASIN AND TRASH CAN IN FRONT OF IT.
    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)
  • Wiping Cloths, Use Limitation
    Comment:
    WIPING CLOTHS STORED IN A PROPERLY CONCENTRATED SANITIZING SOLUTION IN 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
 09/28/2011Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) CAN OPENER IN PREP AREA 2) ICE MACHINES - PINK COLORED SLIME AND MILDEW OBSERVED INSIDE THE ICE MACHINE - INTERIOR DOOR SURFACE DIRTY,
    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: Hot and cold holding
    Items:
    Hot food item(s)
    Locations:
    hot dog roller
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    2 CONTAINERS OF RICE AT 112F-129F INSIDE HOT HOLDING DRAWERS AT WAIT STATION.,
    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: Methods-Hot Water and Chemical
    Items:
    Chlorine solution
    Locations:
    glass washer bar
    Problems:
    Not immersed in For at least 7 seconds In 50 ppm at 100 degrees f at ph 10 or less
    Corrections:
    Submerse for at least 7 seconds.
    Comment:
    CHLORINE CONCENTRATION 10PPM AT BAR GLASSWASHER.,
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    RAW STEAKS STORED ABOVE BAKED POTATOES AND PAN OF RAW RIBS STORED ABOVE PRODUCE INSIDE THE WALK-IN 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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) DESSERT COOLER AT WAIT STATION 2) CONDIMENT COOLER AT WAIT STATION 3) FAN GUARDS IN WALK-IN COOLER AND SURROUNDING CEILING SURFACE,
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    Facility
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    CEILING VENT COVERS AND GRATES SOILED: 1) KITCHEN 2) MEN'S AND WOMEN'S RESTROOMS ,
    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 Temperature Measuring Dev
    Items:
    Thermometer(s)
    Locations:
    Cookline
    Problems:
    Not accurate To plus or minus 2 degrees f
    Corrections:
    Calibrate to requirement above.
    General violation description:
    4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Locations:
    bar handsink
    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
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO HANDTOWELS AT PREP AREA HANDSINK AND BAR HANDSINK.,
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Junctures, Coved/Enclosed/Seal
    Items:
    Floor(s) juncture
    Locations:
    Facility
    Problems:
    Not coved
    Corrections:
    Install coving
    Comment:
    COVED BASED MOLDING MISSING INSIDE DRY STORAGE ROOM AND BENEATH DISH MACHINE DRAINBOARD.,
    General violation description:
    6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    hand wash sink(s) men's restroom
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    Rear Hand wash sink(s)
    Problems:
    Not easily accessible Items stored On
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    PREP AREA HANDSINK BLOCKED WITH BUS PAN, USED GLOVES AND CARDBOARD BOX.,
    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)
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Locations:
    Facility
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    NO SANITIZING SOLUTION FOR WIPING CLOTH STORAGE AT KITCHEN WAIT STATION, PREP STATION AND BACKLINE.,
    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
 07/27/2011Routine Inspection
  • Critical: Backflow Prevention, Air Gap
    Comment:
    AIR GAP CREATED. VIOLATION CORRECTED.
    General violation description:
    5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN CLEANED AND SANITIZED.
    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: Eating, Drinking or Tobacco
    Comment:
    OBSERVED NO OPEN EMPLOYEE BEVERAGES.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical: Hot and cold holding
    Comment:
    POTENTIALLY HAZARDOUS FOODS UNDER REFRIGERATION WERE HELD AT 41F OR BELOW. VIOLATION 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)
  • Critical: Separation, Packaging, & Segre
    Comment:
    COMPLIANT 3-302.11 NO CROSS CONTAMINATION POTENTIAL IN STORAGE OBSERVED.
    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
  • Clean Freq, Nonfood-Contact Su
    Comment:
    EQUIPMENT REMOVED.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean, Vent. Sys., Prev. Disch
    Comment:
    VENTILATION HOOD FILTERS CLEANED.
    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.
  • Cutting surfaces
    Comment:
    ****COMPLIANT 4-501.12 CITED CUTTING BOARD REPLACED.
    General violation description:
    4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
  • Floors, Walls, and Ceilings
    Comment:
    CEILING TILES PROVIDED.
    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.
  • Good Repair and Proper Adjustm
    Comment:
    EQUIPMENT REPAIRED.
    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.
  • Handwashing Signage
    Comment:
    HANDWASHING SIGNAGE PROVIDED AT EACH HANDSINK.
    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.
  • Light Bulbs, Protective Shield
    Comment:
    Corrected: Observed protective light shields and end caps are in place as needed.
    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
  • System Maintained in Good Repa
    Comment:
    PLUMBING LEAK REPAIRED.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Toilet Tissue, Availability
    Comment:
    TOILET PAPER PROVIDED TO EACH RESTROOM.
    General violation description:
    6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
 01/31/2011Follow-up
  • Critical: Backflow Prevention, Air Gap
    Items:
    Air gap between supply line and flood rim of Equipment
    Locations:
    overhead sprayer dish washing area
    Problems:
    Less than twice the diameter of supply line
    Corrections:
    Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
    Comment:
    OVERHEAD SPRAYER HANGING BELOW THE FLOOD LEVEL RIM OF THE GARBAGE DISPOSAL BASIN DRAINBOARD IN DISH WASHING AREA.
    General violation description:
    5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
  • Critical: Backflow Prevention, Air Gap
    Items:
    Air gap between supply line and flood rim of Equipment
    Locations:
    overhead sprayer dish washing area
    Problems:
    Less than twice the diameter of supply line
    Corrections:
    Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
    Comment:
    OVERHEAD SPRAYER HANGING BELOW THE FLOOD LEVEL RIM OF THE GARBAGE DISPOSAL BASIN DRAINBOARD IN DISH WASHING AREA.,
    General violation description:
    5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) SMALL ICE MACHINE 2) BEVERAGE GUN HEADS AND HOLDERS AT BAR
    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: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) SMALL ICE MACHINE 2) BEVERAGE GUN HEADS AND HOLDERS AT BAR,
    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: Eating, Drinking or Tobacco
    Items:
    Employee(s)
    Locations:
    bar
    Problems:
    Drinking From uncovered beverage container
    Corrections:
    Beverage container must be covered.
    Comment:
    BARTENDER/EMPLOYEE DRINKING BEHIND THE BAR FROM UNCOVERED BEVERAGE.
    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: Eating, Drinking or Tobacco
    Items:
    Employee(s)
    Locations:
    bar
    Problems:
    Drinking From uncovered beverage container
    Corrections:
    Beverage container must be covered.
    Comment:
    BARTENDER/EMPLOYEE DRINKING BEHIND THE BAR FROM UNCOVERED BEVERAGE.,
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    salad prep station cooler wait station work area
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    FETA CHEESE AT 56F, TOMATOES AT 56F, SLICED TURKEY AT 52F AND EGG ROLL FILLING AT 46F AT SALAD PREP STATION COOLER AT WAIT STATION.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    salad prep station cooler wait station work area
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    FETA CHEESE AT 56F, TOMATOES AT 56F, SLICED TURKEY AT 52F AND EGG ROLL FILLING AT 46F AT SALAD PREP STATION COOLER AT WAIT STATION.,
    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: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    OBSERVED PANS OF RAW MEAT STORED ABOVE VEGETABLES AND DAIRY PRODUCTS INSIDE THE WALK-IN 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
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    OBSERVED PANS OF RAW MEAT STORED ABOVE VEGETABLES AND DAIRY PRODUCTS INSIDE THE WALK-IN 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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    utensil storage pans dish washing area
    Problems:
    Soiled
    Corrections:
    Keep clean.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Locations:
    Facility
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    VENTILATION HOOD CANOPY ABOVE THE GRILLS HEAVILY SOILED AND FILTERS AT FRONT AND BACK LINES.
    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.
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Locations:
    Facility
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    VENTILATION HOOD CANOPY ABOVE THE GRILLS HEAVILY SOILED AND FILTERS AT FRONT AND BACK LINES.,
    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.
  • Cutting surfaces
    Items:
    Cutting surface(s) cutting board(s)
    Locations:
    wait station work area
    Problems:
    With deep cuts/grooves
    Corrections:
    Repair/replace to provide smooth cutting surface.
    General violation description:
    4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
  • Floors, Walls, and Ceilings
    Items:
    Ceiling(s)
    Locations:
    Facility
    Problems:
    Not constructed, designed, installed to be Smooth
    Corrections:
    Repair/replace to be smooth and easily cleanable.
    Comment:
    MISSING CEILING TILES THROUGHOUT KITCHEN: OUTSIDE WALK-IN FREEZER AND NEAR 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.
  • Floors, Walls, and Ceilings
    Items:
    Ceiling(s)
    Locations:
    Facility
    Problems:
    Not constructed, designed, installed to be Smooth
    Corrections:
    Repair/replace to be smooth and easily cleanable.
    Comment:
    MISSING CEILING TILES THROUGHOUT KITCHEN: OUTSIDE WALK-IN FREEZER AND NEAR 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.
  • Good Repair and Proper Adjustm
    Items:
    Equipment components
    Locations:
    Facility
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    EQUIPMENT IN POOR REPAIR: 1) INTERIOR FLOOR OF MICROWAVE OVEN DAMAGED AT COOKLINE 2) SMALL ICE MACHINE DOOR IN POOR REPAIR 3) MISSING CEILING GRATE OUTSIDE THE DRY STORAGE ROOM
    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.
  • Good Repair and Proper Adjustm
    Items:
    Equipment components
    Locations:
    Facility
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    EQUIPMENT IN POOR REPAIR: 1) INTERIOR FLOOR OF MICROWAVE OVEN DAMAGED AT COOKLINE 2) SMALL ICE MACHINE DOOR IN POOR REPAIR 3) MISSING CEILING GRATE OUTSIDE THE DRY STORAGE ROOM,
    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.
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    dish washing area handsink
    Problems:
    Not provided
    Corrections:
    Provide.
    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.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    Prep area Kitchen Area
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    MISSING LIGHT SHIELD IN PREP AREA NEAR 3-COMPARTMENT SINK.
    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
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    Prep area Kitchen Area
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    MISSING LIGHT SHIELD IN PREP AREA NEAR 3-COMPARTMENT SINK.,
    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
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    handsink drainline wait station work area
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Toilet Tissue, Availability
    Items:
    Toilet paper at toilet in restroom
    Locations:
    women's restroom
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
 01/18/2011Routine Inspection
  • Critical: Eating, Drinking or Tobacco
    Comment:
    OPEN BEVERAGE CONTAINERS WERE REPLACED WITH CLOSED CONTAINERS WITH STRAW AND LID OR TRAVEL TYPE MUG TO PREVENT HAND TO MOUTH CONTAMINATION.
    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: Methods-Hot Water and Chemical
    Comment:
    SANITIZER CONCENTRATION LEVEL MEETS REQUIREMENTS.
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    POTENTIALLY HAZARDOUS, READY TO EAT FOODS WERE LABELED WITH A PROPER DATE MARK. VIOLATION CORRECTED.
    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
  • Clean Freq, Nonfood-Contact Su
    Comment:
    ****COMPLIANT 4-602.13 Cited surfaces are thoroughly cleaned and free of encrusted debris.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean, Vent. Sys., Prev. Disch
    Comment:
    VENTILATION HOOD FILTERS CLEANED.
    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.
  • Cleaning, Frequency/Restrictio
    Comment:
    CEILING VENTS CLEANED.
    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
    Comment:
    CORRECTED 3-305.11 OBSERVED CITED ITEM(S) STORED 6" OR MORE OFF THE FLOOR.;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
    General violation description:
    3-305.11 -
  • Food Temperature Measuring Dev
    Comment:
    Corrective Action Taken: Observed METAL STEMMED PRODUCT thermometer.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Hand Cleanser, Availabilty
    Comment:
    SOAP PROVIDED TO EACH HANDSINK.
    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
    Comment:
    Single use hand towels are located at all hand-wash basins for hygienic hand drying..
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Lighting, Intensity
    Comment:
    ADEQUATE LIGHTING PROVIDED.
    General violation description:
    6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
  • Storing Equip./Uten./Lin./Sing
    Comment:
    COMPLIANT 4-903.11 CITED ITEMS STORED 6" OR MORE OFF THE FLOOR.;(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 -
  • System Maintained in Good Repa
    Comment:
    PLUMBING REPAIRED.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 08/09/2010Follow-up
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Locations:
    Facility
    Problems:
    Not covered
    Corrections:
    Keep covered.
    Comment:
    OBSERVED OPEN EMPLOYEE BEVERAGES AT COOKLINE, WAIT STATION AND BACK LINE. ALL BEVERAGES MUST BE CONSUMED FROM A COVERED CONTAINER - A CUP WITH A LID AND STRAW OR POUR SPOUT.,
    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: Methods-Hot Water and Chemical
    Items:
    Chlorine solution
    Locations:
    bar glasswasher
    Problems:
    Not immersed in For at least 7 seconds
    Corrections:
    Submerse for at least 7 seconds.
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    Facility
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    OBSERVED COOKED RICE, RIBS, POTATO SKINS, PASTA, COLESLAW, ETC. INSIDE WALK-IN COOLER AND 2-DOOR REACH-IN COOLER WITHOUT A CONSUME BY DATE. ALL POTENTRIALLY HAZARDOUS READY TO EAT FOODS PREPARED AND STORED MORE THAN 24 HOURS MUST BE DATE MARKED!!!!,
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) MICROWAVE AT WAIT STATION 2) FAN GUARDS INSIDE THE WALK-IN COOLER AND BEVERAGE COOLER ,
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Locations:
    back line filter(s)
    Problems:
    Not clean
    Corrections:
    Keep clean
    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.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    men's and women's restrooms ceiling vents
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    CEILING VENT COVERS ABOVE TOILETS SOILED IN MEN'S AND WOMEN'S RESTROOMS.,
    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 freezer
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    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
  • Food Temperature Measuring Dev
    Items:
    Food thermometer(s)
    Locations:
    Facility
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Locations:
    Dish washing Area
    Problems:
    Not provided At hand sink
    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
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO HANDTOWELS AT KITCHEN HANDSINKS: 1) WAIT STATION 2) COOKLINE 3) PREP AREA,
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Lighting, Intensity
    Items:
    Lighting intensity
    Locations:
    walk-in cooler(s)
    Problems:
    Less than 10 foot candles
    Corrections:
    Provide as required
    Comment:
    INADEQUATE LIGHTING INSIDE THE WALK-IN COOLER - REPLACE LIGHT BULB.,
    General violation description:
    6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
  • Sanitizing Solution Testing De
    Items:
    Sanitizer test kit quaternary ammonia
    Locations:
    bar wiping cloth container
    Problems:
    Not provided
    Corrections:
    Provide.
    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)
  • Storing Equip./Uten./Lin./Sing
    Items:
    Single-service/single-use article(s)
    Locations:
    Facility
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    OBSERVED SINGLE SERVICE ITEMS STORED DIRECTLY ON FLOOR IN DRY STORAGE ROOM AND BEHIND THE 3-DOOR REACH-IN COOLER.,
    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
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    Facility
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    PLUMBING IN POOR REPAIR: 1) NO COLD WATER SUPPLY AT DISH AREA HANDSINK 2) SALAD PREP AREA/ WAIT STATION HANDSINK DRAINLINE LEAKING,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 07/30/2010Routine Inspection

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