- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection dishwasher was providing 0 ppm chlorine sanitizer solution. Correct by repairing machine so it is providing 50-100 ppm chlorine sanitizer solution for sanitizing. Correct immediately a follow up will occur in about 10 days.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection food in prep cooler lettuce, cut tomato, chicken, beef holding at 47-51 F. Food has been in prep cooler for approximately 2 hours. Food was placed in walk in cooler for rapid cooling. Correct immediately by repair/replacing prep cooler so it holds potentially hazardous food at 41 F or below. A follow up will occur in about 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)
|
06/15/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- DISH MACHINE SANITIZING AT PROPER LEVELS NOW AFTER UNIT HAS BEEN REPAIRED. ITEM CORRECTED. SPRAY ARM ORDERED TO BE REPLACED SOON ALSO (LEAKING).
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
12/13/2014 | Follow-up |
- Critical: Common Name
- Items:
- Working containers-toxics
- Locations:
- Wait station
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- CORRECTED TODAY VIA LABELING BOTTLES.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Locations:
- Cookline
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- 3-compartment sink(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE DISH MACHINE AREA SPRAY ARM IS LEAKING WATER IN MIDDLE OF UNIT. ALL EQUIPMENT SHALL BE IN GOOD REPAIR. REPAIR SPRAY ARM WITHIN 90 DAYS.
- 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.
|
12/11/2014 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics
- Locations:
- Wait station
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW BEEF STORED ON TOP SHELF ABOVE MANY FOODS IN WALK IN COOLER. ALL RAW BEEF SHALL BE STORED SEPARATE FROM OTHER FOOD ITEMS FOR SAFETY. SEPARATE RAW BEEF IMMEDIATELY., CORRECTED-BEEF SEPARATED DURING TODAY'S INSPECTION.
- 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:
- Hot food item(s)
- Locations:
- Cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- COOKED RICE LOCATED AT COOKLINE STOVE HAS A TEMPERATURE OF 120 F. ALL COOKED RICE SHALL BE HOT HELD AT 135 F OR ABOVE. REHEAT RICE TO AT LEAST 165 F FOR AT LEAST 15 SECONDS IMMEDIATELY., CORRECTED-RICE HEATED TO 174 F FOR ONE MINUTE DURING TODAY'S INSPECTION.
- 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)
|
07/03/2014 | Routine |
- Critical: Food Temperature Measuring Dev
- Comment:
- A THERMOMETER IS AVAILABLE AND THE VIOLATION HAD BEEN CORRECTED.
- 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)
- Preset Tableware
- Comment:
- THE SILVER WEAR WAS REMOVED FROM THE TABLES. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
|
01/21/2014 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- PURCHASE FOOD THERMOMETERS WITH A CAPABLE RANGE OF TO 250 F. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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)
- Preset Tableware
- Items:
- Preset tableware
- Problems:
- Not protected from contamination
- Corrections:
- Provide wrapped or dispense from an approved self-service dispenser.
- Comment:
- THE EATING PORTION OF THE SILVERWARE WAS EXPOSED. WRAP THE EATING PORTIONS TO AVOID POSSIBLE CONTAMINATION. ,
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
|
01/14/2014 | Routine Inspection |
| No violation noted during this evaluation. | 07/18/2013 | Routine Inspection |
- 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:
- ONIONS AND TOMATOES WERE STORED ON THE FLOOR. STORE THEM 6 INCHES ABOVE THE FLOOR ON A SHELF.
- 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
|
01/18/2013 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING PHF AT 41F IN COOLERS.
- 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)
|
08/16/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- Knife rack
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE MAGNETIC KNIFE RACK HAD OLD STICKY DEBRIS. CLEAN AND MAINTAIN. THE KNIFE HOLDER WAS GLUED TO THE WALL. INSTALL IN MANNER THAT MAKES IT EASILY CLEANABLE., CORRECTED BY CLEANING.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cook Line Cooler prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE COOK LINE PREP COOLER BOTTOM: COOKED BEEF AND CHICKEN AT 52-56F. RAW CHICKEN AT 46 AND 47F. HOLD AT OR BELOW 41F. THE COOK STATED THAT THE TEMPERATURE WAS 41F BEFORE LUNCH, BUT THE FOOD RECENTLY WARMED - WAS TAKEN TO THE WALK IN COOLER TO COOL.
- 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Wood
- Locations:
- shelving prep table(s)
- Comment:
- SHELVES UNDER KITCHEN PREP TABLE ARE ROUGH, BARE WOOD, AND ARE DAMAGED. REPLACE WITH UN-DAMAGED, SMOOTH, NON-ABSORBENT, EASILY CLEANABLE MATERIAL. IF USING WOOD, DURABLE PAINT, SUCH AS EPOXY MAY BE USED.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Cook Line Cooler prep cooler
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- THE COOK STATED THAT THE COOLER DOES NOT KEEP FOOD COLD WHEN OPENED FREQUENTLY. REPAIR OR REPLACE TO MAINTAIN FOOD AT OR BELOW 41F EVEN WHEN BUSY.
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- REPAIR REPLACE DAMAGED SCREEN IN THE REAR SCREEN DOOR.
- 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
|
07/19/2012 | Routine Inspection |
- Cooling methods
- Items:
- Food item(s) cooled, Food item(s) cooled
- Locations:
- Glass door cooler Front Counter
- Problems:
- Improperly Covered, Improperly In plastic container
- Corrections:
- Cool items uncovered on the top shelf of cooler., Utilize metal pans to maximize heat transfer.
- Comment:
- RICE PUDDING COOLING IN TIGHTLY COVERED STYROFOAM CONTAINERS IN THE FRONT GLASS DOOR REACH IN COOLER. COOL IN A LOOSELY COVERED, METAL, SHALLOW PAN IN THE WALK IN COOLER TO ALLOW RAPID COOLING. THE PUDDING WAS TAKEN TO THE WALK IN COOLER.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
|
01/10/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING FOOD 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)
|
08/16/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE FOLLOWING FOOD IN AT UNSAFE TEMPERATURES OF 49-54F: RAW BEEF CHICKEN AND BEEF AND BEEF SHAWARMA, GARLIC SAUCE, YOGURT, STUFFED LAMB, STUFFED GRAPE LEAVES (MEAT AND VEGGIE), BAKED KIBE, MILK WHIPPED CREAM, RICE. THE PERSON IN CHARGE STATED THAT THE COOLER WAS AT 40 F IN THE MORNING AND HAS BEEN GETTING WARMER THROUGHOUT THE DAY. MOVE THE FOOD TO A COOLER OR FREEZER CAPABLE OF RAPID COOLING. THE RICE WAS AT 52F AND HAD BEEN COOLING IN THAT COOLER WAS DISCARDED VOLUNTARILY. THE REMAINDER TAKEN TO THE PREP COOLER AND FREEZER. DO NOT USE THE COOLER FOR POTENTIALLY HAZARDOUS FOOD UNTIL REPAIRED. A REPAIR IS ORDERED FOR THIS AFTERNOON.,
- 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)
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink
- Locations:
- Kitchen Area
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions continuous towel system supplying user with clean towel
- Locations:
- Kitchen Area
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
07/20/2011 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- DISHWASHWR WAS DISPENSING 50-100PPM
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
02/02/2011 | Follow-up |
- Critical:
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO SANITIZER DETECTED AFTER DISHWASHER RUN......REPAIR MACHINE TO DISPENSE 50-100PPM.......UNTIL REPAIRED USE 3 COMPARTMENT SINK TO SANITIZE ALL EQUIPMENT AND UTENSILS USING AN APPROVED SANITIZER SUCH AS BLEACH AND WATER AT 50-100PPM
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO SANITIZER DETECTED AFTER DISHWASHER RUN......REPAIR MACHINE TO DISPENSE 50-100PPM.......UNTIL REPAIRED USE 3 COMPARTMENT SINK TO SANITIZE ALL EQUIPMENT AND UTENSILS USING AN APPROVED SANITIZER SUCH AS BLEACH AND WATER AT 50-100PPM,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- PROVIDE TEST STRIPS TO MONITOR SANITATION RINSE CONCENTRATION,
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- PROVIDE TEST STRIPS TO MONITOR SANITATION RINSE CONCENTRATION,
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
01/13/2011 | Routine Inspection |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- LABEL CHEMICAL BOTTLES OF CONTENTS.....CORRECTED AT TIME OF VISIT BY LABELING CLEANSER AND WINDFEX.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
|
07/22/2010 | Routine Inspection |
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- PROVIDE CHLORINE TEST STRIPS TO MONITOR SANITIZER CONCENTRATION.....TEST STRIPS USED DID NOT GIVE ACCURATE RESULT.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
01/19/2010 | Routine Inspection |
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