- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED HOSE IN MOP SINK TO HAVE ITS END RESTING INSIDE THE SINK. KEEP END OF HOSE OUT OF THE SINK TO PROVIDE AN AIR GAP, TO PREVENT BACK FLOW CONTAMINATION. CORRECTED AT INSPECTION BY MANAGER REMOVING HOSE FROM SINK AND STATING THAT HE WOULD PROVIDE A HOOK FOR IT, AND TRAIN STAFF TO HANG THE END UP AFTER USE.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MEASURED TEMPERATURES OF PLAIN CHICKEN STRIPS ON SERVING LINE COOLER TO BE 45-48F FOR CHICKEN IN TRAYS NEAR TOP OF CONTAINER. CHICKEN STRIPS BELOW THE CHILL LINE IN SAME CONTAINER MEASURED AT 40F. KEEP CHICKEN AND OTHER POTENTIALLY HAZARDOUS FOODS BELOW 41F TO PREVENT CONTAMINATION FROM BACTERIAL GROWTH. CORRECTED AT INSPECTION BY MANAGER DISCARDING THE TRAYS OF CHICKEN ABOVE CHILL LINE, AND STATING THAT HE WOULD TRAIN STAFF TO KEEP TRAYS OF CHICKEN BELOW THE CHILL LINE.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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11/17/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Locations:
- Dry storage area Air diffuser(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep much cleaner the overhead air diffuser(s) located within kitchen areas. See the air diffuser located directly over the rear door by dry goods storage. Simply wash diffusers often as dusts & greases begin to accumulate on these overhead surfaces. Do this cleaning project OFF-HOURS when the absolute least amount of food product will be potentially exposed.
- 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.
- Condenser Unit, Separation
- Items:
- Condenser unit(s)
- Locations:
- kitchen walk-in freezer
- Problems:
- Not separated from food/food storage areas With dustproof barrier
- Corrections:
- Provide dustproof barrier.
- Comment:
- Re-install and/or provide a cover to the overhead area of the walk in freezer compressor so that the mechanical workings of this freezer are contained and not exposed directly to the kitchen area(s). This cover will help contain dusts and inner air flows to the unit and not into the kitchen.
- General violation description:
- 4-204.18 - If a condenser unit is an integral component of EQUIPMENT, the condenser unit shall be separated from the FOOD and FOOD storage space by a dustproof barrier.
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11/05/2013 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Facility ceiling vents
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CEILING VENT COVERS SOILED THROUGHOUT FACILITY (MEN'S & WOMEN'S RESTROOMS, KITCHEN, DINING AREA).
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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11/02/2012 | Routine |
- 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:
- POTENTIALLY HAZARDOUS FOODS STORED PROPERLY AT 41F OR BELOW.
- 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/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.
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11/30/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s) beverage station
- 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 2-door cooler(s) back counter
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MEATS, TUNA, ETC INSIDE THE BACK COUNTER 2-DOOR COOLER AND COLD TABLE AT 45-47F - AMBIENT AIR TEMPERATURE 46F.,
- 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/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- ceiling vents men's & women's RESTROOMS
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- dish washing area
- Problems:
- Not easily accessible Items stored On
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- ITEMS REMOVED FROM 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)
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11/03/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- food service area steam table
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- IN THE SOUP WARMER OBSERVED CHICKEN NOODLE SOUP AT 125 F. THERE IS NO WATER IN THE WARMING UNIT. THE TEMPERATURE LOG INDICATES THAT THE SOUP WAS AT 157F AT 12:00PM. HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135F OR ABOVE. REHEAT SOUP TO 165F, ADD WATER TO THE WARMER, AND MONITOR SOUP TO ENSURE THAT A TEMPERATURE OF 135F OR HOTTER IS MAINTAINED. CORRECTED DURING INSPECTION BY REHEATING THE SOUP TO 165F+ IN THE MICROWAVE, ADDING WATER TO THE WARMING UNIT, AND RETURNING THE SOUP TO THE UNIT. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION.
- 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)
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11/18/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- food service area steam table
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED A CONTAINER OF READY TO EAT TOMATO SAUCE AND MEATBALLS @ 104*F - 119*F. MAINTAIN MINIMUM 135*F FOR SAFE HOT FOOD STORAGE TO LIMIT THE GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN. THE STEAM TABLE WATER HAD FALLEN BELOW THE LEVEL OF THE FOOD CONTAINERS. RAISED THE WATER TO MATCH THE TOP LEVEL OF THE SAUCE AND MEATBALLS. CORRECTION MADE: WATER ADDED TO STEAM TABLE, MEAT BALLS RE-HEATED TO 165*F AND RETURNED TO HOT FOOD STORAGE.
- 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/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- floor-wall juncture
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED CRUMBS AND FOOD DEBRIS EMBEDDED AT THE FLOOR WALL JUNCTION IN BOTH WALK-IN COOLER AND FREEZER
- General violation description:
- 6-501.12 - THOROUGHLY CLEAN WITH INCREASE FREQUENCY.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED 3 PACKAGES OF ICE STORED ON THE FLOOR OF THE WALK-IN FREEZER. CORRECTION MADE: THE CITED ICE PACKAGES HAVE BEEN DISCARDED SINCE THE ICE MACHINE IS ONCE AGAIN WORKING.
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- food service area employee(s)
- Problems:
- Not properly Worn
- Corrections:
- Hair restraints are to cover hair.
- Comment:
- OBSERVED THREE FOOD EMPLOYEES WEARING VISORS AND NO HAIR NET. THE FOURTH IS PROPERLY RESTRAINING HAIR WITH A FULL COVER CAP. ALL FOOD EMPLOYEE ARE TO WEAR FULL COVER CAPS ELSE WEAR A HAIR NET IF A VISOR IS WORN.
- 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
- Protective Cover or Device
- Items:
- Protective cover or device
- Locations:
- back kitchen wall carbonator(s)
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- OBSERVED UNSECURED UP-RIGHT, LARGE METAL CYLINDERS NEXT TO POP SYRUP. SECURE UP-RIGHT TANK FROM TOPPLING WITH THE USE OF A CAP AND A KEEPER CHAIN, CLOSED CABINET, CLOSED STORAGE TUBE OR OTHER APPROVED STORAGE METHODS.
- General violation description:
- 5-303.12 - A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for a water inlet, outlet, and hose.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Front service area Hand wash sink(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- i.) Observed Packaged single use beverage lids, cups, straws and napkins stored under the front counter hand wash sink under the exposed plumbing and water waste drain line. Remove single use food articles from beneath the sink . Store in an area free from the possibility of splash and sewage contamination. Create a sealed walled partition under the counter to separate the plumbing from the remaining under cabinet storage. ii.)OBSERVED BOX OF BEVERAGE LIDS STORED ON THE FLOOR BETWEEN THE KITCHEN AND THE SERVICE LINE. STORE BOX OF PACKAGED LIDS AT LEAST SIX INCHES OFF THE FLOOR.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
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10/27/2009 | Routine Inspection |
| No violation noted during this evaluation. | 04/30/2009 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device
- Locations:
- beverage dispenser carbonator(s)
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- OBSERVED AN UNPROTECTED WATER FEED LINE TO THE BEVERAGE FOUNTAIN WATER CARBONATOR. INSTALL A 100 MESH IN LINE WATER FILTER FOLLOWED BY THE ASSE 1022 VENTED BACKFLOW DEVICE PLACED DOWN STREAM OF THE COPPER WATER PIPE TO THE BEVERAGE CARBONATOR.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device
- Locations:
- beverage dispenser carbonator(s)
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- OBSERVED AN UNPROTECTED WATER FEED LINE TO THE BEVERAGE FOUNTAIN WATER CARBONATOR. INSTALL A 100 MESH IN LINE WATER FILTER FOLLOWED BY THE ASSE 1022 VENTED BACKFLOW DEVICE PLACED DOWN STREAM OF THE COPPER WATER PIPE TO THE BEVERAGE CARBONATOR.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- beverage dispenser nozzle
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED MOLD BUILT UP INSIDE SODA DISPENSER OPENING FROM WHICH THE NOZZLES ATTACH. DO CLEAN AND SANITIZE THE INSIDE SODA DISPENSER OPENINGS THEN RE-ATTACH THE SANITIZED BEVERAGE NOZZLES.
- 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:
- beverage dispenser nozzle
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED MOLD BUILT UP INSIDE SODA DISPENSER OPENING FROM WHICH THE NOZZLES ATTACH. DO CLEAN AND SANITIZE THE INSIDE SODA DISPENSER OPENINGS THEN RE-ATTACH THE SANITIZED BEVERAGE NOZZLES.,
- 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
- Drying mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED WET MOP HEAD STORED IN THE EMPTY MOP BUCKET. RATHER DRAPE THE MOP HEAD OVER THE SQUEEZE CHAMBER TO LIMIT BACTERIA GROWTH BY QUICKENING DRYING TIME WITH INCREASING AIR-FLOW.
- 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not properly Worn
- Corrections:
- Hair restraints are to cover hair.
- Comment:
- OBSERVED TWO FOOD EMPLOYEES WEARING VISORS AND HAIR RESTRAINED IN A PONY TALE. FULL COVER CAPS ELSE WEARING A HAIR NET ARE THE ONLY APPROVED METHODS FOR EFFECTIVE HAIR RESTRAINT.
- 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Problems:
- Not stored in self-draining position
- Corrections:
- Store inverted.
- Comment:
- Observed Packaged single use beverage lids and single use paper products stored directly under water plumbing and waste water drain line. Located under the front counter hand wash sink. Do relocate single services food use articles to an area free from waste water contamination. Note: Recommend providing a sealed walled partition separating the plumbing from single use food articles.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
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11/06/2008 | Routine Inspection |
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