- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- THE REACH IN COOLER ACROSS FROM THE THREE COMPARTMENT SINK HAS HAMBURGER BUNS STORED ON TOP OF RAW EGGS. ALL RAW ANIMAL FOODS SHALL BE SEPARATED FROM OTHER FOODS. SEPARATE IMMEDIATELY., CORRECTED-EGGS SEPARATED TODAY.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Safe, Unadulterated, and Hones
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- A CAN OF MASHED POTATOES HAS A LARGE AMOUNT OF DAMAGE ON IT. ALL FOODS SHALL BE SAFE AND HONESTLY PRESENTED. DISCARD CAN IMMEDIATELY., ITEM CORRECTED-CAN DISCARDED TODAY FOR SAFETY.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Repairing
- Items:
- Physical facilities
- Locations:
- men's restroom
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE MEN'S RESTROOM SOAP DISPENSER DOESN'T DISPENSE HAND SOAP DESPITE THE FACT THAT IT IS FULL OF SOAP. REPAIR UNIT IMMEDIATELY.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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05/12/2014 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- THE DISHMACHINE HAS 50PPM CHLORINE TODAY. IT HAS BEEN REPAIRED. VIOLATION CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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01/15/2014 | Follow-up |
- Critical: Before Use After Cleaning
- Comment:
- THE DISHMACHINE STILL HAS 0PPM CHLORINE TODAY. IT WAS PRIMED AND RAN MULTIPLE TIMES AND STILL 0PPM. REPAIR/ADJUST IMMEDIATELY, REVISIT IN 10 DAYS. MUST BE 50-100PPM.,
- 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
- Comment:
- THE COOKLINE COOLER HAS POOLED EGGS AT 41F. VIOLATION CORRECTED.
- 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: Preventing Contamination from
- Comment:
- COOK WAS WEARING GLOVES TODAY. CORRECTED.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
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12/05/2013 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- THE DISHMACHINE HAS 0PPM CHLORINE TODAY. IT HAS BEEN PRIMED AND STILL NO CHLORINE. CHLORINE MUST BE 50-100PPM. REPAIR/ADJUST IMMEDIATELY. RECHECK IN 10 DAYS. SANITIZE DISHES IN 2 COMPARTMENT SINK AFTER WASHING UNTIL REPAIRED., ,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE BEVERAGE NOZZLES ON THE POP MACHINE WERE SOILED /MOLDY TODAY. INCREASE CLEANING FREQUENCY TO AVOID SOIL ACCUMULATIONS. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PAPER TOWEL, DISPOSABLE HAND DRYING PROVISIONS, MUST BE AVAILABLE AT ALL TIMES. NO TOWEL AT KITCHEN HANDSINK TODAY. CORRECTED AT TIME OF INSPECTION, PAPER TOWEL PLACED AT SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE COOLER ON THE COOKLINE HAS POOLED EGGS AT 47F, TOMATOES WERE 46F, CHEESE 46F. COOLER MUST HOLD POTENTIALLY HAZARDOUS FOODS UNDER 41F AT ALL TIMES. REPAIR/ADJUST IMMEDIATELY, REVISIT IN 10 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- PIC/COOK MUST WEAR GLOVES OR USE DELI TISSUE PAPER OR TONGS WHEN HANDLING READY TO EAT FOODS. CORRECT IMMEDIATELY. AVOID BARE AND CONTACT WITH READY TO EAT FOODS AT ALL TIMES. RECHECK IN 10 DAYS.,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- IN USE UTENSILS MUST BE KEPT IN RUNNING WATER, ON A CLEAN DRY SURFACE AND WASHED EVERY 4 HOURS, OR IN PRODUCT. ICE CREAM SCOOP (USED) WAS SITTING ON THE COUNTER TODAY OVER DIPPER WELL THAT WAS OFF. DIPPER WELL WAS STARTED TODAY AND UTENSILS PLACED IN RUNNING WATER. CORRECTED TODAY.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
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11/07/2013 | Routine |
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