- Critical: Backflow Prevention Device, Wh
- Comment:
- Corrected: An atmospheric vacuum breaker (AVB) has been installed at a faucet in the bar area 3 inches above the floor near the 3-compartment sink.
- 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: Consumption of Animal Foods th
- Comment:
- Corrected: The font size for the consumers advisory notice is now at least the same size as the smallest font size on the menu.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
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03/31/2015 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention backflow/backsiphonage device vacuum breaker
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A plumbing system shall be installed to prevent back flow into the water supply system. Observed a faucet in the bar area 3 inches above the floor near the 3-compartment sink that did not have a back flow prevention device installed. Install an atmospheric vacuum breaker (AVB) to prevent back flow. ,
- 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: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed menu with consumer advisory with font size less than any other word on menu. The text size for menus must be visual equivalent or bigger than the font size of menu item descriptions. Please raise font size of consumer advisory statement on take out menu to match or be larger than lowest menu item font on menu. Correct immediately,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- 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:
- Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, and holding by storing raw foods below and away from ready-to-eat foods. Observed shell eggs being stored above marinade in the walk-in cooler. Store all raw foods away and below all ready-to-eat foods. , Corrected: PIC move the marinade to a shelf where ready-to eat food is stored. Shell eggs are now properly stored in the walk-in cooler and are below and away from all ready-to eat food.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous cold food shall be maintained at 41 F or less. Observed sliced melons at 51 F in the Traulson stand-up cooler near walk-in cooler. Discard sliced melon. Maintain all potentially hazardous cold food at 41 F or less., Corrected: The PIC discarded the sliced melon that was above 41 F.
- 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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03/09/2015 | Routine |
- Critical: System Maintained in Good Repa
- Comment:
- The drain in the floor where the old toilet was has been cemented shut and there is no longer a smell. Violation corrected.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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10/15/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Cut lettuce in the prep top cooler was 52 degrees and 46F. The lettuce was double panned today. Keep lettuce cold, below 41F at all times. The lettuce was removed from the double pans today, the cooler is maintaining phf's under 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- In the kitchen, the old employee restroom is now a chemical storage room. The old drain for the toiled is not capped off and there is a strong sewage smell in the room. Cap drain off within 10 days, recheck in 10 days.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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09/09/2014 | Routine |
- Critical: Mechanical Warewashing Equipme
- Comment:
- THE DISH MACHINE SANITIZER IS NOW PROPERLY WORKING. ITEM CORRECTED.
- General violation description:
- 4-501.112 - (A) Except as specified in # (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (Pf) (1) For a stationary rack, single temperature machine, 74°C (165°F)
|
03/03/2014 | Follow-up |
- Critical: Discarding or Reconditioning U
- Items:
- Contaminated food(s)
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- ROTTEN LEMONS, LIMES FOUND IN WALK IN COOLER SHELF. ALL FOODS SHALL BE IN SAFE CONDITION. DISCARD FOOD ITEMS IMMEDIATELY., CORRECTED-FOOD ITEMS DISCARDED TODAY.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical: Mechanical Warewashing Equipme
- Items:
- Dish machine final rinse temperature
- Problems:
- Less than 165 degrees f
- Corrections:
- Repair to provide temperature stated above.
- Comment:
- THE DISH MACHINE IS NOT REACHING MINIMUM SANITIZER LEVELS. ALL DISH MACHINES SHALL BE IN SOUND CONDITION. USE THREE COMPARTMENT SINKS UNTIL DISH MACHINE IS REPAIRED. REPAIR DISH MACHINE WITHIN TEN-10-DAYS.,
- General violation description:
- 4-501.112 - (A) Except as specified in # (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (Pf) (1) For a stationary rack, single temperature machine, 74°C (165°F)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE WALK IN COOLER FLOOR, DRY STORAGE FLOOR AS WALLS, WALK IN FREEZER FLOOR ARE UNCLEAN. ALL AREAS SHALL BE IN CLEAN CONDITION. CLEAN AREAS DAILY.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE DRY STORAGE AREA ROOF/CEILING IS LEAKING WATER ONTO FLOOR AREA. ALL AREAS SHALL BE IN SAFE, SOUND CONDITION. REPAIR ROOF AND CEILING/CEILING TILES WITHIN TEN DAYS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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02/21/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- THE CONSUMER ADVISORY IS NOW CORRECT ON THE MENUS. VIOLATION CORRECTED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
09/20/2013 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE IS NO CONSUMER ADVISORY ON THE MENUS. ADD THE CONSUMER ADVISORY WITHIN 10 DAYS. "ASK YOUR SERVER ABOUT CERTAIN MENU ITEMS THAT MAY BE SERVED RAW OR UNDERCOOKED. CONSUMING RAW OR UNDER COOKED MEATS CAN INCREASE THE POSSIBILITY OF CONTRACTING FOODBORNE ILLNESS", OR " * COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED... " REVISIT IN 10 DAYS.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- SOME ITEMS ARE DATE MARKED FOR MORE THAN 7 DAYS EXAMPLE: 8/25-9/2. DATE MARK FOR 7 DAYS INCLUDING PREP/SLICE/OPEN ETC. CORRECTED TODAY, ITEMS WERE REDATED SO THEY WOULD BE DISCARDED WITHIN 7 CALENDAR DAYS.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- EMPLOYEES CANNOT EAT IN KITCHEN OR SERVING AREA. AN EMPLOYEE WAS EATING FRIES IN THE SERVING AREA TODAY. EAT ONLY IN DESIGNATED AREAS AWAY FROM FOOD PREP AREAS AND WASH HANDS BEFORE TOUCHING DISHES TO BE SERVED TO CUSTOMERS. CORRECTED TODAY, EMPLOYEE WAS REMINDED TO EAT IN DESIGNATED AREAS ONLY, AWAY FROM PREP/SERVICE AREAS.
- 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
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08/26/2013 | Routine |
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