- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED CONTINUOUS LEAK AT THE FAUCET OF THE HAND WASH SINK IN THE BACK PREP AREA. THE PLUMBING SYSTEM MUST BE MAINTAINED IN GOOD REPAIR. REPAIR LEAK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/22/2015 | Routine |
| No violation noted during this evaluation. | 01/21/2014 | Routine |
- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- PERSON IN CHARGE DID NOT KNOW THE BIG FIVE DISEASES., CORRECTED THROUGH EDUCATION AND HAND OUTS.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- 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:
- CUP LIDS IN BOX STORED ON FLOOR IN DRY STORAGE ROOM.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- WALK IN COOLER DOOR HANDLE AND LATCH ARE DAMAGED.
- 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.
|
01/07/2013 | Routine |
| No violation noted during this evaluation. | 01/24/2012 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- NON FOOD CONTACT SURFACES SHALL BE KEPT CLEAN TO SIGHT AND TOUCH. CURRENTLY THE PIZZA PAN STORAGE RACK LOCATED NEAR STORAGE AREA HAS FOOD DEPOSITS AND OTHER SOIL ACCUMULATIONS. CLEAN AND MAINTAIN THIS ITEM.
- 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- CLEANED EQUIPMENT SHALL BE STORED IN A clean, dry location. Currently a rack of clean pizza pans are stored next to hand wash sink near the three compartment sink. While washing hands spashing occurred on the clean pans. Please store rack in a new location or provide side shield for hand sink., CLEANED EQUIPMENT SHALL BE STORED IN A CLEAN, DRY LOCATION. CURRENTLY A RACK OF CLEAN PIZZA PANS ARE STORED NEXT TO HAND WASH SINK NEAR THREE COMPARTMENT SINK. WHILE WASHING HANDS SPLASHING OCCURRED ON THE CLEAN PANS. PLEASE STORE RACK IN A NEW LOCATION OR PROVIDE SIDE SHIELD FOR HAND SINK.
- 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- CLEANED EQUIPMENT SHALL BE STORED IN A CLEAN, DRY LOCATION. CURRENTLY A RACK OF CLEAN PIZZA PANS ARE STORED NEXT TO HAND WASH SINK NEAR THREE COMPARTMENT SINK. WHILE WASHING HANDS SPLASHING OCCURRED ON THE CLEAN PANS. PLEASE STORE RACK IN A NEW LOCATION OR PROVIDE SIDE SHIELD FOR HAND SINK.
- 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
|
01/06/2011 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Comment:
- BEV. STATION DRAINLINES - 2 APPEAR TO HAVE AIR GAP, 3RD IS STILL TOO LOW IN DRAIN RECEPTACLE. CORRECTED TODAY BY G.M.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/04/2010 | Follow-up |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- THE SMALLER DRAINLINE FROM THE BEVERAGE STATION IN THE DINING AREA HAS FALLEN INTO THE FLOOR SINK. REPAIR THE DRAINLINE AND RE-ESTABLISH THE REQUIRED AIR GAP.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Impart colors, odors, or tastes into food
- Corrections:
- Provide safe, approved materials.
- Comment:
- EITHER REMOVE THE BURNT CORROSION FROM THE RECTANGULAR PIZZA PANS, OR REPLACE THE PANS.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE FILTERS IN THE LARGE HOOD.
- 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, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE FLOOR SINK UNDER PREP AREA ON NORTH SIDE OF KITCHEN. CLEAN THE FLOOR UNDER PIZZA MAKE-TABLE. CLEAN UNDER THE DINING AREA BEVERAGE 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- food prep area
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- REPLACE THE LOOSE HEAT LAMP IN THE CENTER PREP AREA WARMER.
- 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.
|
01/14/2010 | Routine Inspection |
| No violation noted during this evaluation. | 07/23/2009 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- walk-in cooler(s) Fan guard(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- FAN GUARDS DUSTY PLEASE THOROUGHLY 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.
|
01/14/2009 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- kitchen Knife rack
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- TWO KNIVES AND RACK SOILED, ALL RAN THROUGH THREE COMP SINK BY PIC
- 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
|
07/29/2008 | Routine Inspection |
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