- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- MENU ADVISORIES INCORRECTLY PRESENTED: 1) DISCLOSURE STATEMENT "CAN BE COOKED TO ORDER" IS ONLY BY THE HAMBURGERS AND NOT THE STEAKS AND EGGS 2) ASTERISK REPRESENTS 3 DIFFERENT THINGS ON THE MENU AT ONE TIME 3) ASTERISK INCORRECTLY PLACED AT RIBS, VEAL, PORK SHISH KABOB, CORNED BEEF, GYRO, FRENCH TOAST 4) ASTERISK ON BURGERS IN CHILDREN'S SECTION MUST BE REMOVED
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- bar beverage gun heads
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- Facility
- Problems:
- Stored over/next to Raw ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW MEAT STORED ABOVE OTHER FOODS INSIDE THE 2-DOOR REACH-IN FREEZER., ALL RAW ANIMAL FOODS STORED BELOW AND AWAY FROM ALL OTHER FOOD ITEMS.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- ceiling tiles Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- STAINED CEILING TILES THROUGHOUT FACILITY.
- 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.
|
03/27/2015 | Routine |
- Critical: Backflow Prevention
- Comment:
- Observed proper air gap for ice bin drain lines. Corrected
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Conditions of Use
- Comment:
- Observed no unapproved pest sprays in establishment. Corrected
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Controlling Pests
- Comment:
- Observed no drain flies in establishment. Corrected
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Eating, Drinking, or Using Tob
- Comment:
- Observed no uncovered employee drinking cups. Corrected
- 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
|
10/08/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice holding bin
- Corrections:
- Provide adequate air gap.
- Comment:
- Observed improper air gap for ice bin at wait station area. Drain lines go into drain bowl. Provide proper air gap. Air gap must be 2x the diameter of the drain pipe or at least 1 inch. Raise drain lines above drain bowl. Correct immediately,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Observed ortho home defense pest container in establishment. This is not approved to be used in a food establishment. States for home use only on back. Remove from facility and use commercial pest sprays and work with a pest control provider. Correct immediately,
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed many drain flies in establishment near wait station ice bin and at bar. Many on wall in back of bar and near empty beer boxes at bar. Establishment must be free of pests. Eliminate all drain flies. Clean all floor drains and work with a pest control provider. Correct immediately,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Observed 2 employee drinking cups without a lid and straw in wait station. All employee drinking cups must have a lid and straw. Correct immediately,
- 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
|
09/17/2014 | Routine |
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- OBSERVED CHICKEN SOUP AND HOMEMADE GRAVY'S REHEATED TO 150 -155 DEGREES FOR HOT HOLDING. REHEAT TO OVER 165 DEGREES. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BE REHEATING ITEMS OVER 165 FOR HOT HOLDING. CORRECTED
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- OBSERVED CHICKEN SOUP AND HOMEMADE GRAVY'S REHEATED TO 150 -155 DEGREES FOR HOT HOLDING. REHEAT TO OVER 165 DEGREES. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BE REHEATING ITEMS OVER 165 FOR HOT HOLDING. CORRECTED
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- OBSERVED WOOD CUTTING BLOCK DEEPLY GROOVED. DISCARD AND REPLACE. CUTTING BOARDS MUST NOT BE DEEPLY GROOVED. CORRECT IMMEDIATELY
- 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.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- OBSERVED WOOD CUTTING BLOCK DEEPLY GROOVED. DISCARD AND REPLACE. CUTTING BOARDS MUST NOT BE DEEPLY GROOVED. CORRECT IMMEDIATELY
- 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.
|
03/11/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Can opener blade(s)
- Problems:
- Dull
- Corrections:
- Provide smooth, beveled edge on can opener blade.
- Comment:
- OBSERVED CAN OPENER BLADE DULL AND RUSTY. CAM OPENERS MUST BE SHARP AND NOT RUSTY. REPLACE BLADE. CORRECT IMMEDIATELY
- 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.
- Good Repair and Proper Adjustm
- Items:
- Can opener blade(s)
- Problems:
- Dull
- Corrections:
- Provide smooth, beveled edge on can opener blade.
- Comment:
- OBSERVED CAN OPENER BLADE DULL AND RUSTY. CAM OPENERS MUST BE SHARP AND NOT RUSTY. REPLACE BLADE. CORRECT IMMEDIATELY
- 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.
- Insect Control Devices, Design
- Items:
- Insect control device(s)
- Problems:
- Located over preparation area
- Corrections:
- Move to eliminate potential contamination.
- Comment:
- OBSERVED FLY STRIPS LOCATED FOOD PREP AND UTENSILS AREAS. MOVE FLY STRIPS AWAY FROM FOOD AND UTENSILS TO PREVENT CONTAMINATION FROM BUG PARTS. CORRECT IMMEDIATELY
- General violation description:
- 6-202.13 - (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area
- Insect Control Devices, Design
- Items:
- Insect control device(s)
- Problems:
- Located over preparation area
- Corrections:
- Move to eliminate potential contamination.
- Comment:
- OBSERVED FLY STRIPS LOCATED FOOD PREP AND UTENSILS AREAS. MOVE FLY STRIPS AWAY FROM FOOD AND UTENSILS TO PREVENT CONTAMINATION FROM BUG PARTS. CORRECT IMMEDIATELY
- General violation description:
- 6-202.13 - (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED TOP SHELVES ON COOK LINE FOOD ENCRUSTED. CLEAN THE TOP SHELVES ON COOK LINE KITCHEN AREA. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED TOP SHELVES ON COOK LINE FOOD ENCRUSTED. CLEAN THE TOP SHELVES ON COOK LINE KITCHEN AREA. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/12/2013 | Routine |
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap in the dispenser at the men's room handsink. Soap was provided in my presence. Violation corrected.
- 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)
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Problems:
- Contaminates
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Observed flyswatter stored on top of table next to the ice machine. Equipment must be stored where it will not contaminate food or food contact equipment. The flyswatter was removed from the table in my presence and stored in a designated area away from food and food contact equipment. Violation corrected.
- General violation description:
- 6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
|
09/10/2012 | Routine |
| No violation noted during this evaluation. | 03/19/2012 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Observed dried food debris on bottom shelf of the food prep cooler, Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed heavy build-up of grease and food debris on shelf under the grill near the fryer and behind the panel doors of fryers. Clean to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed greasy fire suppression nozzles in exhaust hood. Clean to sight and touch on a weekly basis.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed wiping cloths left out on food prep cooler and prep table when not in use. Store wiping cloths in sanitizing solution when not in use.
- 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
|
03/09/2012 | Routine Inspection |
| No violation noted during this evaluation. | 09/14/2011 | Routine Inspection |
| No violation noted during this evaluation. | 03/21/2011 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- Observed cracked lid for the sugar bin and large gap in wood cutting board in kitchen. Repair or replace these items to provide smooth and easily cleanable surfaces.
- 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
- 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:
- Observed cook assembling a salad with his bare hands. Food handlers must wear disposable gloves when handling ready-to-eat foods. Provide gloves to cook.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed lime build-up on top of the dishmachine. Clean the top of the dishmachine on a daily basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed greasy baffle filters and fire suppression system. Clean these items at least every 2 weeks to maintain proper operation.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled floor under the cooking equipment. Clean to sight and touch on a weekly basis.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap for the bar or wait station handsinks. Provide soap at both handsinks.
- 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)
|
03/09/2011 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed the following soiled items: spilled liquid on floor of walk-in cooler and the ceiling vents and ceilng tiles in the kitchen are very dusty. Clean to sight and touch on an as needed basis.
- 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.
- Determining Chem.San.Concentra
- Comment:
- Observed no chlorine test strips for checking the sanitizer in the dishmachine. Provide a new chlorine test kit.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels in dispenser for the employee restroom handsink. Proviide paper towels in the dispenser.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
09/24/2010 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH EMPLOYEE INTERVIEW THE FOOD EMPLOYEES HAVE FORGOTTEN THE SYMPTOMS OF ILLNESS THAT REQUIRES THEM TO INFORM THE PERSON IN CHARGE (P.I.C.) AND TO STAY HOME. NOR DID THEY KNOW THE NUMBER OF HOURS THEY MUST BE SYMPTOM FREE BEFORE RETURNING AS A FOOD HANDLERS IN A STATE LICENSED KITCHEN. ANSWER: 24 HOURS SYMPTOM FREE FOLLOWING VOMITING OR DIARRHEA. REVIEW THE SIGNED FOOD EMPLOYEE REPORTING AGREEMENT IN WHICH THEY ACCEPT THEIR RESPONSIBILITY to REPORT/NOTIFY/INFORM the P.I.C. when They or Their Room-Mate, or The Caterer of an event either attended is confirmed to be ill with a Contagious Disease with Emphasis towards: i) NORO-VIRUS ii) SALMONELLA TYPHI, iii) SHIGELLA, iv) ESCHERICHIA COLI ("E-COLI"), v) HEPATITIS "A" VIRUS. Review to reference material posted on kitchen wall
- General violation description:
- 2-201.11 - "FOOD EMPLOYEE FOODBORNE ILLNESS GUIDELINES Illness Symptoms Action Guidance". CORRECTION MADE: THROUGH TRAINING THE OWNER AND STAFF NOW POSSESS A WORKING KNOWLEDGEABLE IN PREVENTING FOOD BORNE DISEASE THROUGH RECOGNIZING THE ILLNESS SYMPTOMS AND NAMES OF DIAGNOSIS OF PUBLIC HEALTH CONCERN AND THEIR RESPONSIBILITY TO INFORM THE PERSON IN CHARGE WHEN THEY BECOME AWARE OF THEMSELVES OR PEOPLE THEY WERE IN CONTACT BEING DIAGNOSED WITH A CONTAGIOUS DISEASE WITH EMPHASIS TOWARD: SHIGELLA, SALMONELLA TYPHI, HEPATITIS "A" VIRUS, ESCHERICHIA COLI ("E-COLI"), NORO-VIRUS. THE EMPLOYEES KNOW THE REPORTABLE ILLNESS SYMPTOMS AND WHEN EXPERIENCING VOMITING OR DIARRHEA AND ARE NOT DIAGNOSED. THEY KNOW NOT TO WORK UNTIL THEY HAVE BEEN SYMPTOM FREE FOR AT LEAST 24 HOURS.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Dry Storage room employee restroom
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED BLACKEN GREASE-GRIM SMUDGE ON THE INTERIOR LIGHT SWITCH PANEL SURFACE FOUND IT THE DRY STORAGE ROOM AND IN THE EMPLOYEE REST ROOM. THOROUGHLY CLEAN AND SANITIZE WITH INCREASE FREQUENCY
- General violation description:
- 4-602.13 - AS NEEDED, ELSE DAILY. CORRECTION MADE: OBSERVED THE LIGHT SWITCH PANELS CLEANED TO SIGHT AND TOUCH.
- Closing Toilet Room Doors
- Items:
- Door
- Locations:
- employee restroom door
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- Comment:
- CORRECTION MADE: OBSERVED EMPLOYEE RESTROOM DOOR CLOSED.
- General violation description:
- 6-501.19 - Except during cleaning and maintenance operations, toilet room doors as specified under # 6-202.14 shall be kept closed.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- kitchen grill line
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- OBSERVED GRILL LINE EMPLOYEE DID NOT KNOW THE MINIMUM INTERNAL TEMPERATURE NEEDED TO DETERMINE WHEN RAW CHICKEN AND WHEN RAW HAMBURGER ARE CONSIDERED COOKED FOR SAFE FOOD SERVICE. REVIEW WITH YOUR FOOD EMPLOYEES THE IMPORTANT'S OF A STAB TYPE FOOD THERMOMETER IN ACHIEVING AND MAINTAINING SAFE FOOD STORAGE, COOKING, COOLING AND REHEATING TEMPERATURES. NOTE: FULLY COOKED PRODUCT MUST MAINTAIN A MINIMUM INTERNAL TEMPERATURE FOR 15 SECONDS @ 165*F FOR CHICKEN, 155*F FOR HAMBURGER AND 145*F FOR READY TO SERVE EGG. CORRECTION MADE: THROUGH TRAINING THE OWNER AND STAFF NOW POSSESS A WORKING KNOWLEDGEABLE IN PREVENTING FOOD BORNE DISEASE THROUGH THE DELIBERATE USE OF THEIR STAB TYPE FOOD THERMOMETER TO ASSURE SAFE FOOD TEMPERATURES ARE ACHIEVED DURING COOKING, COOLING, REHEATING AND HOT/COLD STORAGE.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- 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:
- OBSERVED OPEN LID TO ICE TRAY AT THE WAITRESS BEVERAGE STATION. KEEP LID CLOSED TO THE ICE BIN AFTER EACH USE TO GUARD AGAINST COUGHS AND AIR BORN DEBRIS. CORRECTION MADE: OBSERVED ICE TRAY CLOSED AFTER USE.
- 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
- Outside receptacles
- Items:
- Waste receptacle(s) dumpster
- Locations:
- Outside receptacles covered waste container
- Problems:
- With doors,lids or covers Missing
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED BOTH LIDS TO THE DUMPSTER ARE MISSING
- General violation description:
- 5-501.15 - RESTORE MISSING LIDS OR REPLACE DUMPSTER WITH LIDS
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Dry Storage room floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- i.) OBSERVED BOX OF PACKAGED SINGLE SERVICE BEVERAGE CUPS STORED ON THE FLOOR IN THE DRY STORAGE ROOM. CORRECTION MADE: OBSERVED BOX OF BEVERAGE CUPS PLACED ON SHELF
- General violation description:
- 4-903.11 - 6" OR MORE OFF THE FLOOR. ii.) OBSERVED PLASTIC SPOONS AND FORKS STORED WITH THE EATING END EXPOSED TO BEING FINGERED WHEN GRABBED AT THE WAIT-STATION. CORRECTION MADE: OBSERVED SPOONS AND FORKS INVERTED WHEN STORED WITH THE HANDLE END UP.;(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; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in ladies restroom
- Locations:
- women's restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED THE WOMEN'S REST ROOM WITH A DAMAGED WASTE BASKET ABSENT A LID. PROVIDE A "COVERED" RECEPTACLE FOR THE WOMEN'S REST RESTROOM.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
03/15/2010 | Routine Inspection |
| No violation noted during this evaluation. | 11/12/2009 | Follow-up |
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