- Critical: Backflow Prevention
- Comment:
- OBSERVED 3 PIPES INSIDE THE DRAIN UNDERNEATH LOBBY SODA MACHINE. THERE NEEDS TO BE AN INCH AIR GAP ON SODA MACHINE TO PREVENT POSSIBLE CONTAMINATION FROM SEWAGE. PERSON-IN-CHARGE CUT PIPING WITH HACK SAW TO PROVIDE NECESSARY AIR GAP. CORRECTED.
- 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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08/04/2014 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink front
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- SOAP PROVIDED
- 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)
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- DUMPSTER AREA SOILED. CLEAN
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Outside Receptacles
- Items:
- Waste receptacle(s) dumpster
- Problems:
- With doors,lids or covers Left open
- Corrections:
- Keep closed.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
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08/01/2013 | Routine |
| No violation noted during this evaluation. | 07/31/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Bacon ( NOT CRISPY) stored today over the rim of the plastic tub in cold table was 61F. Store only enough product in tub that be kept below 41F. Correct today., AMOUNT OF BACON WAS REDUCED IN COLD TABLE SO THAT IT CAN BE HELD 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)
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- HAIR MUST BE FULLY COVERED ON FOOD EMPLOYEES, TODAY LONG PONYTAILS ARE NOT COVERED BY VISORS, CORRECT BY NEXT INSPECTION.
- 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
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08/16/2011 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Female and Male food employees shall wear hair restraints such as hats, nets, hair coverings that keep their har from contacting food, cups, containers, utensils, equipment, etc. The young man must cover his hair . The women must use a hair net with the visor or wear a hat or just a 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
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08/03/2010 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Cooking equipment
- Locations:
- food prep area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN BOTH TURBO OVENS TO REMOVE BURNT FOOD DEBRI.
- 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
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- THE NOZZLES OF BOTH BEVERAGE DISPENSER MACHINES SHALL BE WASHED - RINSED, - SANITIZED - AND AIR-DRIED EVERY 24 HOURS.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Repairing
- Items:
- Physical facilities Wall(s)
- Locations:
- in the walk in cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- RE-ATTACH THE LOOSE WALL EDGING IN THE WALK-IN COOLER.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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08/04/2009 | Routine Inspection |
- Critical: Reheating for Hot Holding
- Items:
- Microwave reheated food(s)
- Locations:
- food prep area microwave oven (s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- THE BAG OF CHICKEN BREAST FILLETS MUST BE HEATED IN THE MICROWAVE TO AT LEAST 165 DEGREES FOR AL FILLETS. FILLETS IN MICROWAVE WERE AT 92 DEGREES. MANAGER STATES THAT EMPLOYEE WOULD HAVE HEATED THEM LONGER (FOR 2 MORE 10 MINUTE SESSIONS. MANAGER WAS DIRECTED TO FOLLOW PROCEDURES AND CHECK THE FILLET TEMPERATURES BEFORE PUTTING THEM IN THE HOT HOLDING UNIT.,
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE FLOOR BY CO2 TANKS AND DOOR. CLEAN THE FLOOR UNDER POP MACHINE CABINET.
- 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.
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Problems:
- Stored Under unshielded sewer lines
- Corrections:
- Remove and store in protected area.
- Comment:
- IN THE CABINET UNDER FRONT HAND SINK SINGLE-SERVICE SUPPLIES (LIDS, ETC.) ARE STORED UNDER THE SINK DRAIN LINE. EITHER SHIELD THE DRAINLINE OR RELOCATE THE SUPPLIES AWAY FROM DRAINLINE.
- 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- spice storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- PROVIDE A RAK OR SHELF TO PLACE CASES OF SUPPLIES ON THAT ARE STACKED ON FLOOR BY KITCHEN DOOR.
- 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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02/02/2009 | Routine Inspection |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Not performed
- Corrections:
- Remove pests from facility.
- Comment:
- ELIMINATE FLIES FROM DINING AREA AND KITCHEN.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- In the food prep area 2 door prep cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE PREP COOLER NEXT TO THE POPMACHINE IS NOT HOLDING FOOD AT 41 DEGREES OR BELOW. IN THE TOP: HAM=45 DEGREES, TUNA = 51 DEGREES, SLICED TOMATOES = 52 DEGREES. IN THE BOTTOM: CONTAINER OF CHICKEN TAT IS AT 52 DEGREES. THE THERMOMETER IN THE LOWER COOLER = 52 DEGREES. REPAIR OE REPLACE THIS UNIT SO IT HOLDS FOOD AT 41 DEGREES OR LESS OR IMPLEMENT A WRITTEN TIME CONTROL SYSTEM.
- 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:
- In the food prep area 2 door prep cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE PREP COOLER NEXT TO THE POPMACHINE IS NOT HOLDING FOOD AT 41 DEGREES OR BELOW. IN THE TOP: HAM=45 DEGREES, TUNA = 51 DEGREES, SLICED TOMATOES = 52 DEGREES. IN THE BOTTOM: CONTAINER OF CHICKEN TAT IS AT 52 DEGREES. THE THERMOMETER IN THE LOWER COOLER = 52 DEGREES. REPAIR OE REPLACE THIS UNIT SO IT HOLDS FOOD AT 41 DEGREES OR LESS OR IMPLEMENT A WRITTEN TIME CONTROL SYSTEM.,
- 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)
- Controlling Pests
- Items:
- Pest(s)
- Problems:
- Not performed
- Corrections:
- Remove pests from facility.
- Comment:
- ELIMINATE FLIES FROM DINING AREA AND KITCHEN.
- 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
- 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:
- IN THE WALK-IN COOLER PLACE CONTAINERS OF FOOD ON RACKS NOT ON FLOOR UNDER RACKS.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- In the food prep area drive in service window
- Problems:
- Not self-closing
- Corrections:
- Provide self-closure.
- Comment:
- EITHER USE THE AIR CURTAIN OR INSTALL A SELF-CLOSER ON THE DRIVE-UP WINDOW.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- In the dishwash area
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- MOVE THE MAINTENANCE SUPPLIES STACKED AROUND THE HANDWASH SINK THAT IS NEXT TO THE WATER HEATER.
- 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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08/12/2008 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- food prep area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 3 CONTAINERS OF TUNA SALAD ARE AT 56 DEGREES (FRONT PREP AREA), 58 DEGREES AND 54 DEGREES (WALK-IN COOLER). THE CONTAINER IN THE FRONT PREP AREA AND 2 IN THE WALK-IN COOLER MUST BE EITHER COOLED TO 41 DEGREES WITHIN 4 HOURS AFTER BEING MADE , OR USED WITHIN THE 4 HOURS AFTER BEING MADE. A WRITTEN RECORD MUST BE KEPT THAT TELLS WHEN THE FOOD SUCH AS TUNA SALAD IS MADE AND WHEN IT MUST HAVE EITHER BEEN CONSUMED OR DISCARDED.,
- 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
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE FLOOR UNDER EQUIPMENT TO REMOVE DEBRI.
- 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 components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REMOVE THE ICE BUILD-UP FROM UNIT IN THE WALK-IN FREEZER. REPAIR THE UNIT. REPLACE LOOSE COVING (WALL EDGING) IN THE WALK-IN COOLER AND FREEZER. REPLACE THE BLUE HANDED KNIFE THAT HAS MASKING TAPE ON THE HANDLE OR REMOVE MASKING TAPE. IN THE COKE COOLER PLACE THE POTENTIALLY HAZARDOUS FOODS (YOGURT AND MILK) SO THE COOL AIR FROM TOP UNIT REACHES IT. DO NOT BLOCK THE FAN, ALLOW AIR TO CIRCULATE OR PROVIDE A SEPARATE COOLER FOR THE YOGURT AND MILK PRODUCTS.,
- 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 Facility, Installa
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- THE FRONT HANDSINK WATER REACHES 67 DEGREES, THE MIDDLE HANDSINK REACHES 96 DEGREES, THE BACK HANDSINK REACHES 81 DEGREES, BOTH RESTROOMS REACH 104 DEGREES. ADJUST OR REPAIR THE HOT WATER FLOW TO THE HAND WASH SINKS (INCLUDING RESTROOM SINKS). , HOT WATER AT HAND SINKS MUST REACH AT LEAST 100 DEGREES., ,
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not easily readable
- Corrections:
- Repair/replace.
- Comment:
- PLACE THERMOMETERS IN ALL PREP UNITS AND THE WALK-IN COOLER AND THE COKE COOLER.
- 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)
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02/19/2008 | Routine Inspection |
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