- Critical: Safe, Unadulterated, and Hones
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- A SEVERELY DENTED CAN OF CATSUP OBSERVED IN STORAGE ROOM TODAY. ALL FOOD SHALL BE IN SAFE CONDITION. DISCARD CAN IMMEDIATELY., CORRECTED-CAN DISCARDED TODAY.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- DOOR GASKET ON REACH IN FREEZER IS BROKEN. ALL EQUIPMENT SHALL BE IN GOOD CONDITION. REPLACE DOOR GASKET WITHIN 90 DAYS FROM TODAY'S DATE OF 1-14-15.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OVEN CLEAN OUT TRAYS OBSERVED UNCLEAN ON COOKLINE OVENS. ALL EQUIPMENT SHALL BE CLEAN. CLEAN TRAY DAILY/ AS NEEDED/90 DAYS FROM TODAY'S DATE.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Safe, Unadulterated, and Hones
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- A SEVERELY DENTED CAN OF CATSUP OBSERVED IN STORAGE ROOM TODAY. ALL FOOD SHALL BE IN SAFE CONDITION. DISCARD CAN IMMEDIATELY., CORRECTED-CAN DISCARDED TODAY.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- DOOR GASKET ON REACH IN FREEZER IS BROKEN. ALL EQUIPMENT SHALL BE IN GOOD CONDITION. REPLACE DOOR GASKET WITHIN 90 DAYS FROM TODAY'S DATE OF 1-14-15.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OVEN CLEAN OUT TRAYS OBSERVED UNCLEAN ON COOKLINE OVENS. ALL EQUIPMENT SHALL BE CLEAN. CLEAN TRAY DAILY/ AS NEEDED/90 DAYS FROM TODAY'S DATE.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
01/14/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection in wait station cooler milk at 50 F, lettuce at 50 F, cut tomato at 50 F. Food has been in cooler for approximately 2 hours. Corrected at time of inspection Food was moved to walking in cooler. Repair/adjust cooler so that it is capable of holding potentially hazardous cold food at 41 F or below before use. 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: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed at time of inspection soup and cabbage held on hot holder between 110-150 F. Food was out for approximately one hour. Corrected at time of inspection soup and cabbage moved to stove for reheating to 165 F. Corrected.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Observed at time of inspection back door screen coming off of the door. Top and bottom of the door is not tight fitting. Correct by repining door and adding weather striping to top and bottom of the door to prevent entry of pest. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed at time of inspection sanitizer cloths stored at wait station counter and on prep counter in kitchen. In use wet sanitizer cloths must be stored completely submerged in sanitizer solution. Corrected at time of inspection sanitizer cloths were removed for cleaning.
- 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
|
09/27/2014 | Routine |
- Critical: Handwashing Sink, Installation
- Comment:
- OBSERVED AT TIME OF INSPECTION HOT WATER OF 110 F PROVIDED TO BOTH MEN'S AND WOMEN'S BATHROOM. CORRECTED
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
|
04/21/2014 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility restroom
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- WOMEN'S AND MEN'S RESTROOM DO NOT HAVE HOT WATER. WATER TEMPERATURE IS AT 55F MAXIMUM. ,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Packaged and Unpackaged Food -
- Items:
- Unwashed fruit(s) and vegetable(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store unwashed fruits/vegetables below and away from foods needing little or no further prep.
- 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
- Preset Tableware
- Items:
- Preset tableware
- Problems:
- Not protected from contamination
- Corrections:
- Provide wrapping, cover or invert to prevent contamination.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
|
03/27/2014 | Routine |
| No violation noted during this evaluation. | 09/25/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- THE COOLER WAS AT 46F AND THE KIELBASA WAS AT 39F. THE THERMOSTAT WAS REPLACED. VIOLATION HAD BEEN 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)
|
09/27/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- THE ICE MAKER WAS WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN 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: Hot and cold holding
- Comment:
- THE COOLER WAS AT 43F AND THE TUNA WAS AT 43.1. THE MECHANIC IS PLANNING TO REPLACE THE THERMOSTAT. LOWERED THE TEMPERATURE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH 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)
|
09/21/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NOTICED BLACK MOLD STARTED GROWING INSIDE THE ICE MAKER. EMPTY THE ICE MAKER, WASH, RINSE AND SANITIZE ALL THE FOOD CONTACT AND NON FOOD CONTACT SURFACES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE 2 DOOR IN RAIL COOLER IN THE KITCHEN WAS AT 47F AND THE HAM BITS WERE AT 47F AND TUNA WAS AT 45.8F. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. BACTERIAL GROWTH OR TOXIN PRODUCTION MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE DANGER ZONE FOR MORE THAN 4 HOURS. DISCARD ALL THE PHF ITEMS THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS IN THIS COOLER. DO NOT STORE ANY PHF IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH 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)
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- NOTICED FE FLIES IN THE RESTAURANT. THE SCREEN DOOR ON THE BACK DOOR HAS HOLES. REPLACE THE SCREEN OR DO NOT OPEN THE DOOR.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
09/17/2012 | Routine |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- THE CREAMY M LEMON PIE WAS NOT DATE MARKED. READY TO EAT (RTE), POTENTIALLY HAZARDOUS FOOD (PHF)SHALL BE DATE MARKED. AFTER 7 DAYS DISCARD THE RTE,PHF. AFTER 7 DAYS HYSTERIA MONOCYTOGENES MAY GROW TO THE HAZARDOUS LEVELS. AT THE TIME OF INSPECTION THE OPERATOR MARKED THE DATE AND THE VIOLATION WAS 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
|
03/05/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- THE COOLER WAS AT 34F AND THE PORK CHOPS WERE AT 40F AND THE CHICKEN WAS AT 39F. THE THERMOSTAT WAS TURNED DOWN. VIOLATION HAD BEEN 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)
|
09/22/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE SINGLE DOOR IN RAIL COOLER WAS AT 48.7F AND THE BACON WAS AT 53F, THE PORK CHOPS WERE AT 51F AND POTATO WAS AT 42F. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. DISCARD ALL THE PH FOOD ITEMS THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS IN THIS COOLER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH 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)
|
09/15/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- THE COOLER WAS AT 38F AND THE TUNA WAS AT 36F. THE THERMOSTAT WAS REPLACED. VIOLATION HAD BEEN 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)
|
03/28/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE BEVERAGE AIR 3 DOOR IN RAIL COOLER WAS AT 50 F AND THE KIELBASA WAS AT 48F (DISCARDED), THE BACON WAS AT 46F. DISCARD ALL THE POTENTIALLY HAZARDOUS FOOD THAT WAS ABOVE 41F AND STORED IN THIS COOLER FOR MORE THAN 4 HOURS. DO NOT STORE ANY PHF IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH 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)
- Preset Tableware
- Items:
- Preset tableware
- Problems:
- Not protected from contamination
- Corrections:
- Provide wrapped or dispense from an approved self-service dispenser.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
|
03/15/2011 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Dish machine
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE DISH MACHINE IS LEAKING INTO PAN. REPAIR THE LEAK.
- 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.
- Repairing
- Items:
- Physical facilities
- Locations:
- kitchen
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR THE BROKEN/MISSING COVING IN THE KITCHEN AREA.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- 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)
|
09/16/2010 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Observed employee beverages uncovered. Keep beverages covered with a lid and straw or handle to prevent hand to mouth contamination. Corrected by transferring beverages to covered containers.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Observed damaged cans in dry storage area. Remove damaged cans and return to supplier or discard to prevent risk of botulism. Corrected by removing from storage at time of inspection to be returned to supplier.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
|
03/09/2010 | Routine Inspection |
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