- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed at time of inspection, food stored on the floor inside the walk in cooler and freezer. Correct by storing food at least 6 in off the ground. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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
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01/16/2015 | Routine |
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Problems:
- Stored Under unshielded sewer lines
- Corrections:
- Remove and store in protected area.
- Comment:
- SINGLE SERVICE ITEM PACKAGES WERE STORED UNDER THE SEWER LINE. TO AVOID POSSIBLE CONTAMINATION, STORE THEM AT A DIFFERENT LOCATION OR ISOLATE THE SEWER LINE. AT THE TIME OF INSPECTION THE SINGLE SERVICE ITEMS WERE SEPARATED WITH A CARD BOARD AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
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01/22/2014 | Routine Inspection |
| No violation noted during this evaluation. | 02/01/2013 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING MEAT BALLS AT 135F.
- 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
- Comment:
- CORRECTED BY COLD HOLDING 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)
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03/16/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- hot holding unit
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- MEAT BALLS AT 120F IN THE HOT HOLDER. ALL OTHER FOOD IS AT OVER 150F IN THE SAME HOLDER. MEAT BALLS IN THE BOTTOM OF THE WELL ARE AT 150F. STIR THE MEAT BALLS AS OFTEN AS NECESSARY TO MAINTAIN 135F OR HIGHER INTERNAL FOOD TEMP. HOLD AT OR ABOVE 135F. THE FOOD WAS REHEATED TO 165F. REPEAT CRITICAL VIOLATION: COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- SANDWICH STATION prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COOKED CHICKEN STRIPS AT 48F, 51F, AND 55F IN DIFFERENT WELLS. THE CHICKEN STRIPS ARE PORTIONED WITH PAPER LINERS BETWEEN LAYERS OF FOOD. THE PAPER LINERS INSULATE THE FOOD FROM THE COLD AIR. THERE ARE NO LIDS ON THE FOOD OR ON THE COOLER TOP. HOLD AT OR BELOW 41F. THAT FOOD WAS DISCARDED. CHICKEN BREAST STORED SIDEWAYS IN A SHALLOW WELL WITH TOP AREA EXPOSED TO WARM AIR AT 47F. HOLD ALL FOOD BELOW THE COLD AREA OF THE COOLER. HOLD AT OR BELOW 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)
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03/05/2012 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- COORECTED BY CUTTING PIPES TO FORM AIR GAPS.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
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05/05/2011 | Follow-up |
- Critical: Backflow prevention
- Comment:
- NOT CORRECTED: PROVIDE AIR GAPS ON BEV. STATION ICE MACHINE WITHIN 1 WEEK.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Backflow Prevention Device/Req
- Comment:
- CORRECTED BY INSTALLING AN ASSE 1022.
- 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
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04/22/2011 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Locations:
- beverage station
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- THE CONDENSER AND ICE BIN DRAIN PIPES ARE BELOW THE RIM OF THE DRAIN BOWL. PROVIDE AIR GAPS OF AT LEAST 2 TIMES THE PIPE DIAMETERS WITHIN 10 DAYS.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Locations:
- beverage station
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- THE CONDENSER AND ICE BIN DRAIN PIPES ARE BELOW THE RIM OF THE DRAIN BOWL. PROVIDE AIR GAPS OF AT LEAST 2 TIMES THE PIPE DIAMETERS WITHIN 10 DAYS., ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- AN ASSE 1022 BACKFLOW PREVENTER IS REQUIRED ON THE CARBONATOR AT THE BEVERAGE STATION. INSTALL PROPER BACKFLOW DEVICE WITHIN 10 DAYS.
- 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
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- AN ASSE 1022 BACKFLOW PREVENTER IS REQUIRED ON THE CARBONATOR AT THE BEVERAGE STATION. INSTALL PROPER BACKFLOW DEVICE WITHIN 10 DAYS.,
- 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: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- hot holding unit
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- THE TOP LAYER OF MEATBALLS IN THE HOT HOLDING UNIT WERE OBSERVED AT 120F. CORRECTED BY REHEATING TO 165F, AND HOLDING AT 135F. NOTE: PLEASE STIR THIS PRODUCT AS OFTEN AS NECESSARY TO MAINTAIN 135F OR HIGHER FOOD TEMP.
- 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)
|
04/01/2011 | Routine Inspection |
| No violation noted during this evaluation. | 05/03/2010 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- 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
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11/05/2009 | Routine Inspection |
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