- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Locations:
- dipper well
- Problems:
- Not provided
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- THE WATERLINES SERVING THE TWO DIPPER WELLS MUST BE SECURED SO THAT THE END OF THE GOOSENECK FILL SPOUTS ARE EACH AT LEAST ONE INCH ABOVE THE TOP RIM OF THE DIPPER WELL BASIN. PROVIDE THIS AIR GAP AND SECURE THE PIPING AS SOON AS POSSIBLE. THIS WILL BE CHECKED DURING THE FOLLOW-UP VISIT THAT WILL OCCUR IN TEN DAYS OR MORE.
- 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: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- at the 3-compartment sink faucet
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- STAFF INDICATED THAT SOMETIMES ITEMS ARE NOT SANITIZED AFTER WASHING AND RINSING THEM. BE SURE TO SANITIZE ALL WASHED AND RINSED ITEMS, AND THEN AIR DRY THEM.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE IS NO FOOD THERMOMETER ON SITE. ACQUIRE ONE IN TEN DAYS OR LESS. THE THERMOMETER MUST BE ABLE TO MEASURE DOWN TO 0* F OR LOWER. DIGITAL MODELS ARE RECOMMENDED FOR EASE OF USE. THIS WILL BE CHECKED DURING THE FOLLOW-UP VISIT.
- 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
- Locations:
- across from 3-compartment sink faucet
- Comment:
- THERE IS NO HAND DRYING PROVISION AT THE HAND WASH SINK IN THE THREE COMPARTMENT SINK ROOM. PROVIDE PAPER TOWELS AT THIS SINK AS SOON AS POSSIBLE. THIS WILL BE CHECKED DURING THE FOLLOW-UP VISIT.
- 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
- Locations:
- across from 3-compartment sink faucet
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE IS NO HAND SOAP AT THE HAND WASH SINK IN THE UTENSIL WASH ROOM. PROVIDE HAND SOAP AS SOON AS POSSIBLE. THIS WILL BE CHECKED DURING A REVISIT THAT WILL OCCUR IN TEN DAYS OR MORE.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Locations:
- at the 3-compartment sink faucet
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- QUAT SANITIZER TABLETS ARE ON SITE, BUT NO TEST PAPER IS AVAILABLE. ACQUIRE QUAT SANITIZER TEST STRIPS IN TEN DAYS OR LESS. THIS WILL BE CHECKED DURING THE FOLLOW-UP VISIT.
- 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)
|
06/23/2015 | Routine |
| No violation noted during this evaluation. | 06/06/2014 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- CORRECTED BY SETTING UP 3 TUBS IN 3-COMP SINK DURING THE DAY TO PROPERLY WASH, RINSE, SANITIZE (WITH QUATERNARY TABLETS) THEN AIR DRY. 3-COMP SINK MAY BE SET UP AT END OF NIGHT WHEN THERE IS A LOT MORE TO WASH.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED BY PROVIDING TEST KIT.
- 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)
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED BY REPAIRING HANDWASH SINK TO PROVIDE RUNNING WATER. DRAIN PLUGS PROVIDED FOR 3-COMP SINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
07/16/2013 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- FACILITY WASHES EQUIPMENT WITH SOAPY WATER, RINSES AND AIR DRIES. MUST WASH, RINSE, SANITIZE, AIR DRY. FACILITY HAS QUATERNARY TABLETS. IMPLEMENT PROPER PROCEDURE.,
- 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)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MILK AT 56F IN COOLER. HOLD AT OR BELOW 41F., CORRECTED BY PUTTING MILK AND WHIPPED CREAM IN ICE TO HOLD 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE QUATERNARY TEST STRIPS.,
- 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)
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- HANDWASH SINK IN DISH WASHING AREA IS TURNED OFF DUE TO A LEAK. REPAIR AND PROVIDE RUNNING WATER TO BE ABLE TO USE HANDWASH SINK. ALSO, 3-COMPARTMENT SINK DOES NOT HAVE DRAIN PLUGS. PROVIDE DRAIN PLUGS.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/28/2013 | Routine |
| No violation noted during this evaluation. | 06/01/2012 | Routine Inspection |
| No violation noted during this evaluation. | 06/23/2011 | Routine Inspection |
| No violation noted during this evaluation. | 06/04/2010 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE OVEN . CLEAN THE FLOOR SINK BELOW THE 3 COMP. SINK.
- 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
|
06/30/2009 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Dish washing Area Hand wash sink(s)
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- REPAIR THE HANDWASH SINK BY THE 3 COMP. DISH SINK. (FAUCET LEAKS, IS NOT BEING USED AT THIS TIME).
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Dish washing Area Hand wash sink(s)
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- REPAIR THE HANDWASH SINK BY THE 3 COMP. DISH SINK. (FAUCET LEAKS, IS NOT BEING USED AT THIS TIME).,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Where to Wash
- Items:
- Employee washed/rinsed hands
- Locations:
- Dish washing Area
- Problems:
- In mop/utility sink
- Corrections:
- Wash hands in a handwashing sink only.
- Comment:
- FOOD EMPLOYEES SHALL CLEAN THEIR HANDS IN A HAND WASH SINK, NOT A SINK USED FOR FOOD PREPARATION OR DISHWASHING. THE HANDSINK IN THE ROOM WITH THE 3 COMP. SINK MUST BE AVAILABLE FOR HANDWASHING.
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
|
06/24/2008 | Routine Inspection |
- Nonfood-contact surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- oven
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- wiping cloths
- 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
|
06/05/2007 | |
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