Tim Horton's #5693, 19353 Vernier, Harper Woods, MI 48225 - inspection findings and violations

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Business Info

Restaurant name: TIM HORTON'S #5693
Address: 19353 Vernier, Harper Woods, MI 48225
Permit #: 068024
Non-smoking facility: No
Last inspection: 06/22/2015
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Inspection findings

Inspection date

Type
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    Corrected Ice machine chute has been cleaned and surfaces sanitized. No more mold is inside.
    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
    Comment:
    Corrected Paper towel is readily available at each handwash 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: Hot Water and Chemical
    Comment:
    Corrected Dishmachine is currently shut down until repairs are to be made. Establishment is utilizing 3-Compartment sink to wash dishes and utensils.
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • In-Use Utensils, Between-Use S
    Comment:
    Corrected Utensils are not stored in ice water between use.
    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
 06/22/2015Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Food-contact surfaces of equipment must be cleaned to sight and touch. The inside chute of the ice machine has mold. Clean inside of ice machine regularly to preclude mold build up. ,
    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:
    Each handwashing sink must be provided with hand towels or some way for employees to properly wash hands. Observed the back handwash sink and the two handwash sinks in the front did not have paper towel. Provide paper towel that is accessible at each handwash 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: Hot Water and Chemical
    Items:
    Hot water sanitizer
    Problems:
    Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
    Corrections:
    Repair to provide adequate water temperature according to code.
    Comment:
    A heat sanitizing dish machine must be able to allow the surface temperature of dishes and utensils to reach 160F by an indicator. Indicator did not reach 160F Repair dishmachine to properly sanitize dishware. Use 3-compartment sink until machine is repaired. ,
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Good Repair and Proper Adjustm
    Items:
    Equipment components
    Problems:
    Broken
    Corrections:
    Repair/replace.
    Comment:
    Equipment must be maintained in a state of good repair and condition. The outside temperature gauge to one of the walk in freezers is broken. The temperature is reading 76.5F. There is also condensation coming from one of the lines that has frozen over. Repair temperature gauge and repair leak.
    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.
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Locations:
    coffee stirrers
    Problems:
    Improperly stored In water less than 135 degrees f
    Corrections:
    Maintain water at 135 degrees F or greater.
    Comment:
    Utensils should be stored in between use under potable running water (ie. dipper well), in water that is 135F or higher, inside the food container with the handle above. Observed a knife being stored in a cup with ice water. Do not store utensils in this manner. ,
    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
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Non-food contact surfaces of equipment must be clean as often as necessary to keep them clean. Observed the inside of the hot specialty beverage dispenser is dirty. The small refrigerator near the drive thru window has whipped cream on the walls. The panini press and the ovens also need to be cleaned. Clean equipment and maintain.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    The plumbing must be maintained in good repair. The urinal in the mens bathroom does not drain properly. Repair so that it is in good working order.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Cold holding equipment for potentially hazardous food must be equipped with a conspicuous temperature measuring device. Observed no thermometer inside the main prep cooler. Provide a conspicuous thermometer.
    General violation description:
    4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
 06/13/2015Routine
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Locations:
    coffee stirrers
    Problems:
    Improperly stored In water less than 135 degrees f
    Corrections:
    Maintain water at 135 degrees F or greater.
    Comment:
    UTENSILS USED TO STIR COFFEE STORED INSIDE ICE WATER.
    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
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) UNDERSIDE OF CREAM DISPENSERS 2) 3-COMPARTMENT SINK COMPARTMENTS
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    toilet(s) women's restroom
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 12/15/2014Routine
  • Critical: Equipment, Food-Contact Surfac
    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: Handwashing Cleanser, Availabi
    Comment:
    SOAP PROVIDED AT EACH HANDSINK.
    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)
  • Critical: System Maintained in Good Repa
    Comment:
    HOT WATER SUPPLY RESTORED TO SINK.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Good Repair and Proper Adjustm
    Comment:
    ICE OBSERVED ON WALK-IN COOLER FAN LINES.
    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.
 10/20/2014Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    INTERIOR SURFACE OF ICE MACHINE SOILED WITH MOLD
    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: Handwashing Cleanser, Availabi
    Comment:
    NO SOAP AT KITCHEN HANDSINK.
    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)
  • Critical: System Maintained in Good Repa
    Comment:
    NO HOT WATER SUPPLY TO ONLY KITCHEN HANDSINK - REPAIR FAUCET IMMEDIATELY
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Good Repair and Proper Adjustm
    Comment:
    WALK-IN FREEZER FAN LEAKING CAUSING AN EXCESSIVE ACCUMULATION OF ICE - REPAIR
    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.
 09/19/2014Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    BEVERAGE MACHINE POP CAPS AND SPIGOTS 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: Hand Drying Provision
    Comment:
    HANDTOWELS PROVIDED AT EACH HANDSINK.
    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
    Comment:
    POTENTIALLY HAZARDOUS FOODS STORED AT 41F OR BELOW AT ALL TIMES.
    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: Sanitizing Solutions, Testing
    Comment:
    CHEMICAL TEST STRIPS PROVIDED.
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Critical: System Maintained in Good Repa
    Comment:
    BACKFLOW HAZARD REMOVED FROM MOP SINK.,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Cleaning, Frequency and Restri
    Comment:
    FLOORING CLEANED.
    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
    Comment:
    BEVERAGES STORED ON ICE IN DISPLAY COOLER.,
    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.
  • Handwashing Signage
    Comment:
    HANDWASHING SIGNS PROVIDED AT EACH HANDSINK.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • In-Use Utensils, Between-Use S
    Comment:
    UNAUTHORIZED ITEMS REMOVED FROM INSIDE ICE MACHINE.
    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
 09/04/2014Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) INTERIOR SURFACE OF ICE MACHINE SOILED WITH MOLD AT ICE CHUTE 2) BEVERAGE MACHINE POP CAPS AND SPIGOTS AT FRONT COUNTER
    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
    Locations:
    kitchen handsink(s)
    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
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap
    Locations:
    kitchen handsink(s)
    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)
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    prep station cooler serving line
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    TOP LAYERS OF DELI MEAT AT 47F INSIDE PAN STORED ON MELTED ICE INSIDE THE PREP STATION COOLER.
    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: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit quaternary ammonia
    Locations:
    Facility
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    Facility
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    PLUMBING IN POOR REPAIR: 1) NO HOT WATER SUPPLY TO KITCHEN HANDSINK - REPAIR FAUCET IMMEDIATELY 2) OBSERVED A Y-ATTACHMENT INSTALLED WITH SHUT OFF VALVE DOWNSTREAM OF BACKFLOW PREVENTER AT MOP SINK - PROVIDE A HOSE BIBB VACUUM BREAKER BETWEEN THE END OF THE FAUCET AND THE Y-ATTACHMENT OR REMOVE COMPLETELY
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Locations:
    Storage area
    Problems:
    Not clean
    Corrections:
    Keep clean
    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
    Locations:
    Facility
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    EQUIPMENT IN POOR REPAIR: 1) WALK-IN COOLER FAN LEAKING CAUSING AN EXCESSIVE ACCUMULATION OF ICE - REPAIR 2) BEVERAGE DISPLAY COOLER AT 70F AT FRONT COUNTER - ALL COOLERS MUST BE 41F OR BELOW AT ALL TIMES.
    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.
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    men's & women's restrooms
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Locations:
    Ice machine(s)
    Problems:
    Improperly stored To prevent contamination of food or food related items
    Corrections:
    Store in manner that does not contaminate items
    Comment:
    METAL PANS STORED INSIDE ICE MACHINE - PROVIDE SCOOPS OR UTENSILS WITH HANDLES TO PREVENT CONTAMINATION OF ICE FROM BARE HAND CONTACT.
    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
 06/17/2014Routine
  • Critical: Conveying Sewage
    Comment:
    SEWAGE NO LONGER OVERFLOWING FROM GREASE TRAP AT 3-COMPARTMENT SINK.
    General violation description:
    5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
  • Critical: Conveying Sewage
    Comment:
    SEWAGE NO LONGER OVERFLOWING FROM GREASE TRAP AT 3-COMPARTMENT SINK.
    General violation description:
    5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
  • Nonfood-Contact Surfaces
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED.
    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
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Repairing
    Comment:
    COVED BASED MOLDING REPLACED/ SECURED.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Repairing
    Comment:
    COVED BASED MOLDING REPLACED/ SECURED.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 04/11/2014Follow-up
No violation noted during this evaluation. 02/13/2014Follow-up
  • Food Storage
    Comment:
    NO FOOD ITEMS STORED ON FLOOR.
    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
  • Food Storage
    Comment:
    NO FOOD ITEMS STORED ON FLOOR.
    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
  • In-Use Utensils, Between-Use S
    Comment:
    UTENSILS PLACED INSIDE HOT WATER AT 135F OR ABOVE INSIDE STEAM TABLE PAN.
    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
  • In-Use Utensils, Between-Use S
    Comment:
    UTENSILS PLACED INSIDE HOT WATER AT 135F OR ABOVE INSIDE STEAM TABLE PAN.
    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
  • Wiping Cloths, Use Limitation
    Comment:
    WIPING CLOTHS STORED IN PROPERLY CONCENTRATED SANITIZING SOLUTION.
    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
  • Wiping Cloths, Use Limitation
    Comment:
    WIPING CLOTHS STORED IN PROPERLY CONCENTRATED SANITIZING SOLUTION.
    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
 01/31/2014Follow-up
  • Critical: Conveying Sewage
    Items:
    Sewage
    Locations:
    3-compartment sink(s) grease trap
    Problems:
    Not conveyed to point of disposal
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    DIRECTLY CONNECTED WASH COMPARTMENT OF 3-COMPARTMENT SINK UNABLE TO DRAIN PROPERLY THROUGH GREASE TRAP - GREASE TRAP BACKFLOWS - REPAIR IMMEDIATELY. ,
    General violation description:
    5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
  • Critical: Conveying Sewage
    Items:
    Sewage
    Locations:
    3-compartment sink(s) grease trap
    Problems:
    Not conveyed to point of disposal
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    DIRECTLY CONNECTED WASH COMPARTMENT OF 3-COMPARTMENT SINK UNABLE TO DRAIN PROPERLY THROUGH GREASE TRAP - GREASE TRAP BACKFLOWS - REPAIR IMMEDIATELY. ,
    General violation description:
    5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Locations:
    steam table
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    DICED CHICKEN ON STEAM AT 111F- 120F., POTENTIALLY HAZARDOUS FOODS REHEATED TO 165F AND HELD HOT AT 135F.
    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: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Locations:
    steam table
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    DICED CHICKEN ON STEAM AT 111F- 120F., POTENTIALLY HAZARDOUS FOODS REHEATED TO 165F AND HELD HOT AT 135F.
    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)
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    below the kitchen handsink
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    4 BOTTLES OF SYRUP STORED DIRECTLY ON THE FLOOR BENEATH THE KITCHEN HANDSINK.,
    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
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    below the kitchen handsink
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    4 BOTTLES OF SYRUP STORED DIRECTLY ON THE FLOOR BENEATH THE KITCHEN HANDSINK.,
    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
    Locations:
    Facility
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    EQUIPMENT IN POOR REPAIR: 1) SUMP TANK DRAINLINE DRIPPING INTO BUCKET 2) WALK-IN FREEZER FAN LEAKING WATER CAUSING ACCUMULATION OF ICE ON WALLS AND FLOOR
    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:
    Equipment
    Locations:
    Facility
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    EQUIPMENT IN POOR REPAIR: 1) SUMP TANK DRAINLINE DRIPPING INTO BUCKET 2) WALK-IN FREEZER FAN LEAKING WATER CAUSING ACCUMULATION OF ICE ON WALLS AND FLOOR
    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.
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Locations:
    Front counter
    Problems:
    Improperly stored In water less than 135 degrees f
    Corrections:
    Maintain water at 135 degrees F or greater.
    Comment:
    STIRRING SPOONS STORED IN ICE AT FRONT COUNTER.,
    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
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Locations:
    Front counter
    Problems:
    Improperly stored In water less than 135 degrees f
    Corrections:
    Maintain water at 135 degrees F or greater.
    Comment:
    STIRRING SPOONS STORED IN ICE AT FRONT COUNTER.,
    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
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    walk-in cooler(s) Fan guard(s)
    Problems:
    Soiled
    Corrections:
    Keep 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.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    walk-in cooler(s) Fan guard(s)
    Problems:
    Soiled
    Corrections:
    Keep 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.
  • Repairing
    Items:
    Physical facilities Wall(s)
    Locations:
    Facility coved based molding
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    COVED BASED MOLDING DAMAGED AND MISSING IN STORAGE AREA BEHIND DOOR, ICE MACHINE AND STORAGE RACKS - REPAIR WALL SURFACE AND REPLACE.,
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Repairing
    Items:
    Physical facilities Wall(s)
    Locations:
    Facility coved based molding
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    COVED BASED MOLDING DAMAGED AND MISSING IN STORAGE AREA BEHIND DOOR, ICE MACHINE AND STORAGE RACKS - REPAIR WALL SURFACE AND REPLACE.,
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Locations:
    Front counter
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    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
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Locations:
    Front counter
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    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
 12/17/2013Routine
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    Facility
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    EQUIPMENT IN POOR REPAIR: 1) SUMP TANK DRAINLINE DRIPPING INTO BUCKET 2) WALK-IN FREEZER FAN LEAKING WATER CAUSING ACCUMULATION OF ICE
    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:
    Equipment
    Locations:
    Facility
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    EQUIPMENT IN POOR REPAIR: 1) SUMP TANK DRAINLINE DRIPPING INTO BUCKET 2) WALK-IN FREEZER FAN LEAKING WATER CAUSING ACCUMULATION OF ICE
    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.
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    men's & women's RESTROOMS
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    men's & women's RESTROOMS
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Locations:
    Front counter
    Problems:
    Improperly stored In water less than 135 degrees f
    Corrections:
    Maintain water at 135 degrees F or greater.
    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
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Locations:
    Front counter
    Problems:
    Improperly stored In water less than 135 degrees f
    Corrections:
    Maintain water at 135 degrees F or greater.
    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
  • Removing Dead or Trapped Birds
    Items:
    Dead/trapped pest(s) insects
    Locations:
    Dry storage area
    Problems:
    Not removed from facility
    Corrections:
    Remove dead pests from facility.
    Comment:
    OBSERVED NUMEROUS DEAD BEES INSIDE LIGHT SHIELDS IN DRY STORAGE AREA.
    General violation description:
    6-501.112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
  • Removing Dead or Trapped Birds
    Items:
    Dead/trapped pest(s) insects
    Locations:
    Dry storage area
    Problems:
    Not removed from facility
    Corrections:
    Remove dead pests from facility.
    Comment:
    OBSERVED NUMEROUS DEAD BEES INSIDE LIGHT SHIELDS IN DRY STORAGE AREA.
    General violation description:
    6-501.112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
  • Repairing
    Items:
    Physical facilities Wall(s)
    Locations:
    Facility coved based molding
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    DAMAGED / MISSING COVED BASED MOLDING THROUGHOUT FACILITY - DRY STORAGE AREA BEHIND ICE MACHINE AND STORAGE RACKS, NEAR REAR DOOR, BELOW 3-COMPARTMENT SINK, ETC.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Repairing
    Items:
    Physical facilities Wall(s)
    Locations:
    Facility coved based molding
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    DAMAGED / MISSING COVED BASED MOLDING THROUGHOUT FACILITY - DRY STORAGE AREA BEHIND ICE MACHINE AND STORAGE RACKS, NEAR REAR DOOR, BELOW 3-COMPARTMENT SINK, ETC.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 06/28/2013Routine
  • Critical: Handwashing Cleanser, Availabi
    Comment:
    SOAP PROVIDED AT EACH HANDSINK.
    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)
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    POTENTIALLY HAZARDOUS FOODS STORED AT 41F OR BELOW AT ALL TIMES.
    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: Warewashing Equipment, Cleanin
    Comment:
    DISHWARE AND EQUIPMENT WASHED , RINSED AND SANITIZED IN 3-COMPARTMENT SINK.
    General violation description:
    4-501.17 - When used for WAREWASHING, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual WAREWASHING EQUIPMENT as specified in # 4-301.12(C), shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions. (Pf)
  • Nonfood-Contact Surfaces
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 02/25/2013Follow-up
  • Equipment, Utensils, Linens, a
    Comment:
    SINGLE SERVICE ITEMS STORED 6 INCHES FROM FLOOR.
    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
  • Handwashing Signage
    Comment:
    HANDWASHING SIGNS PROVIDED AT EACH HANDSINK.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
 01/18/2013Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) INTERIOR SURFACE OF ICE MACHINE BEHIND FRONT PANEL AT ICE CHUTE 2) CREAMER MACHINE SPOUT , FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) INTERIOR SURFACE OF ICE MACHINE BEHIND FRONT PANEL AT ICE CHUTE 2) CREAMER MACHINE SPOUT - CORRECTED - 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: Handwashing Cleanser, Availabi
    Items:
    Soap
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO SOAP AT HANDSINKS: 1) KITCHEN 2) FRONT COUNTER,
    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)
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    Front counter display cooler
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    10 BOTTLES OF MILK AT 53F INSIDE FRONT COUNTER DISPLAY COOLER - AMBIENT AIR AT 60F. DISCARD MILK.,
    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: Pressure
    Items:
    Water under pressure
    Locations:
    Facility
    Problems:
    Insufficient to meet demands
    Corrections:
    Provide sufficient water source/system to meet demand.
    Comment:
    NO WATER SUPPLY UNDER PRESSURE: 1) 3-COMPARTMENT SINK WASH COMPARTMENT 2) WOMEN'S RESTROOM HANDSINK 3) KITCHEN HANDSINK , NO WATER SUPPLY UNDER PRESSURE: 1) 3-COMPARTMENT SINK WASH COMPARTMENT - CORRECTED 2) WOMEN'S RESTROOM HANDSINK 3) KITCHEN HANDSINK - CORRECTED
    General violation description:
    5-103.12 - Water under pressure shall be provided to all fixtures, EQUIPMENT, and nonFOOD EQUIPMENT that are required to use water except that water supplied as specified under ## 5-104.12(A) and (B) to a TEMPORARY FOOD ESTABLISHMENT or in response to a temporary interruption of a water supply need not be under pressure. (Pf)
  • Critical: Warewashing Equipment, Cleanin
    Items:
    Cleaning agents for warewashing detergent
    Locations:
    dish machine(s)
    Problems:
    Not used according to manufacturer's label instructions
    Corrections:
    Use according to manufacturer label directions.
    General violation description:
    4-501.17 - When used for WAREWASHING, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual WAREWASHING EQUIPMENT as specified in # 4-301.12(C), shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions. (Pf)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Locations:
    walk-in cooler and freezer
    Problems:
    Not clean
    Corrections:
    Keep clean
    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.
  • Equipment, Utensils, Linens, a
    Items:
    Single-service/single-use article(s)
    Locations:
    Rear storage area
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    CASE TOILET PAPER STORED DIRECTLY ON FLOOR IN REAR STORAGE AREA.,
    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
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    sump tank
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    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.
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO HANDWASHING SIGNAGE AT HANDSINK: 1) FRONT COUNTER 2) MEN'S RESTROOM 3) WOMEN'S RESTROOM,
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Locations:
    Front counter
    Problems:
    Improperly stored In water less than 135 degrees f
    Corrections:
    Maintain water at 135 degrees F or greater.
    Comment:
    FRONT COUNTER UTENSILS IMPROPERLY STORED IN STANDING ICE WATER.
    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
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided In walk in freezer
    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
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) WALK-IN COOLER LEFT SIDE STORAGE RACK - MOLDY 2) FRONT COUNTER STEAM TABLE WELLS,
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 01/08/2013Routine
  • Critical: Hot and cold holding
    Comment:
    CORRECTED. OBSERVED ALL FOOD ITEMS AT 41F OR BELOW IN THE SANDWICH PREP COOLER. SMALL PORTIONS OF FOOD ARE STORED IN METAL PANS ON ICE. COOLER SERVICE IS SCHEDULED FOR THIS WEEK. FOOD TEMPERATURES ARE TAKEN AND RECORDED. RISK CONTROL PLAN RECEIVED.
    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)
 08/13/2012Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    CORRECTED. THE CREAM DISPENSERS AND THE ICED CAPPUCCINO DISPENSER HAVE BEEN CLEANED AS REQUIRED.
    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
    Comment:
    NOT CORRECTED. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT UNSAFE TEMPERATURES IN THE SANDWICH PREP COOLER WITH AIR TEMPERATURE OF 45F IN THE LOWER PORTION AND 69F IN THE UPPER PORTION: A. DELI TURKEY AT 70F B. DELI HAM AT 70F C. SLICED TOMATOES AT 66F D. CHICKEN SALAD AT 66F E. EGG SALAD AT 69F F. VARIOUS CREAM CHEESE FLAVORS AT 63F, 64F, 70F COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD NOTED FOOD ITEMS IMMEDIATELY. TO PREVENT ILLNESS, DO NOT SERVE TEMPERATURE ABUSED FOOD. DO NOT USE THIS COOLER TO HOLD POTENTIALLY HAZARDOUS FOODS UNTIL THE COOLER CAN HOLD FOOD AT 41F OR BELOW. MONITOR AND RECORD FOOD TEMPERATURES AT LEAST 3 TIMES PER DAY. FOOD ITEMS DISCARDED INTO THE TRASH AT TIME OF INSPECTION. COMPLETE THE RISK CONTROL PLAN FOR THIS CRITICAL VIOLATION. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM THAT ALL COLD POTENTIALLY HAZARDOUS FOODS ARE HELD AT 41F OR BELOW. FAILURE TO COMPLY WILL RESULT IN THE SCHEDULING OF AN OFFICE CONSULTATION MEETING AND THE ASSOCIATED MONETARY FEES. PARTIALLY CORRECTED: IN THE 1-DOOR PREP COOLER WITH AIR TEMPERATURE OF 36F: A. MILK AT 37F B. HALF AND HALF CREAMER CUPS AT 37F,
    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: Methods-Hot Water and Chemical
    Comment:
    CORRECTED. THE SANITIZE RINSE AT THE DISH MACHINE ALLOWS THE SURFACES TEMPERATURE OF THE WARES TO REACH AT LEAST 160F.
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Safe/Unadult./Honestly Present
    Comment:
    CORRECTED. NO FOOD ITEMS OBSERVED ADULTERATED OR CONTAMINATED IN THE WALK-IN FREEZER. NO BOXES ARE STORED DIRECTLY BELOW THE CONDENSER.
    General violation description:
    3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under  3-601.12, honestly presented.
08/01/2012Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    OBSERVED MOLD-LIKE GROWTH ON THE SURFACES SURROUNDING THE DISPENSING TUBES OF BOTH CREAM DISPENSERS. OBSERVED AN ACCUMULATION OF DEBRIS ON THE UPPER SURFACE OF THE ICED CAPPUCCINO DISPENSER. FOOD-CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE NOTED AREAS NOW AND KEEP CLEAN. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    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)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT UNSAFE TEMPERATURES: 1. IN THE SANDWICH PREP COOLER WITH AIR TEMPERATURE OF 55F IN THE LOWER PORTION AND 65F IN THE UPPER PORTION: A. DELI TURKEY AT 65F B. DELI HAM AT 67F C. SLICED TOMATOES AT 60F D. CHICKEN SALAD AT 70F E. EGG SALAD AT 70F F. VARIOUS CREAM CHEESE FLAVORS AT 65F, 69F, 72F 2. IN THE 1-DOOR PREP COOLER WITH AIR TEMPERATURE OF 55F: A. MILK AT 59F B. HALF AND HALF CREAMER CUPS AT 55F COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD NOTED FOOD ITEMS IMMEDIATELY. TO PREVENT ILLNESS, DO NOT SERVE TEMPERATURE ABUSED FOOD. DO NOT USE THESE COOLERS TO HOLD POTENTIALLY HAZARDOUS FOODS UNTIL THE COOLERS CAN HOLD FOOD AT 41F OR BELOW. FOOD ITEMS DISCARDED INTO THE TRASH AT TIME OF INSPECTION. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM THAT ALL COLD POTENTIALLY HAZARDOUS FOODS ARE HELD AT 41F OR BELOW., ,
    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: Methods-Hot Water and Chemical
    Items:
    Hot water sanitizer
    Problems:
    Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
    Corrections:
    Repair to provide adequate water temperature according to code.
    Comment:
    THE SANITIZE RINSE AT THE DISH MACHINE DOES NOT ALLOW THE SURFACE TEMPERATURE OF WARES TO REACH 160F AS DETERMINED BY NON-REVERSING TEMPERATURE SENSITIVE TAPE. THE SURFACE TEMPERATURE OF WARES MUST REACH AT LEAST 160F IN A HIGH TEMPERATURE DISH MACHINE. SERVICE MACHINE SO THAT THE PROPER TEMPERATURE IS ACHIEVED. USED THE 3-COMPARTMENT SINK TO WASH-RINSE-SANITIZE WARES UNTIL THE DISH MACHINE IS WORKING PROPERLY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Safe/Unadult./Honestly Present
    Items:
    Food, Food
    Problems:
    Not safe, Reserved
    Corrections:
    Discard., Do not reserve food.
    Comment:
    OBSERVED 2 OPEN BOXES OF BAGELS IN THE WALK-IN FREEZER NEAR THE STOVE WHERE CONDENSATE WATER HAD LEAKED DIRECTLY ONTO THE FOOD ITEMS. FOOD ITEMS MUST BE SAFE, UNADULTERATED AND FREE FROM CONTAMINATION. DISCARD THE CONTAMINATED BAGELS. DO NOT STORE FOOD UNDER THE LEAKING CONDENSER INCLUDING SEALED BOXES. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    General violation description:
    3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under  3-601.12, honestly presented.
  • Frozen Food
    Items:
    Frozen food item(s)
    Problems:
    Not frozen solid
    Corrections:
    Maintain frozen.
    Comment:
    FOOD ITEMS IN THE WALK-IN FREEZER NEAR THE 3-COMPARTMENT SINK ARE NOT FROZEN SOLID. FROZEN FOOD MUST BE MAINTAINED FROZEN SOLID. MAINTAIN ITEMS IN FROZEN SOLID STATE.
    General violation description:
    3-501.11 - Stored frozen FOODS shall be maintained frozen.
  • Good Repair and Proper Adjustm
    Items:
    Equipment components, Equipment
    Problems:
    Broken, Do not meet requirements of rule
    Corrections:
    Repair/replace., Repair/replace to meet requirements of rule.
    Comment:
    A. AMBIENT AIR TEMPERATURE IN THE SANDWICH PREP COOLER OBSERVED AT 55F IN THE LOWER PART AND 65F IN THE UPPER PART. A LARGE ACCUMULATION OF ICE OBSERVED ON THE CONDENSER. BOTH CONDENSER FANS ARE MISSING THE FAN BLADES. B. AMBIENT AIR TEMPERATURE IN THE 1-DOOR PREP COOLER OBSERVED AT 55F WITH A SMALL ACCUMULATION OF ICE OBSERVED ON THE CONDENSER C. AMBIENT AIR TEMPERATURE IN THE WALK-IN FREEZER NEAR THE 3-COMPARTMENT SINK OBSERVED AT 23F WITH AN ACCUMULATION OF ICE ON THE CONDENSER COILS D. OBSERVED AN ACCUMULATION OF ICE ON THE CONDENSER AND A CONDENSER LINE LEAK IN THE WALK-IN FREEZER NEAR THE STOVE EQUIPMENT MUST BE MAINTAINED IN GOOD REPAIR. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41F OR BELOW. FREEZERS MUST BE CAPABLE OF HOLDING FROZEN FOOD IN A SOLID FROZEN STATE. SERVICE COOLERS AND FREEZERS.
    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.
  • Hand Cleanser, Availabilty
    Items:
    Soap at handsink front
    Locations:
    front Hand wash sink(s)
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    PROVIDE A ADEQUATE SUPPLY OF SOAP AT ALL HAND WASH SINKS.
    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)
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided In walk in freezer
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    PROVIDE LIGHT SHIELDS OR SHATTER RESISTANT LIGHT BULBS IN BOTH WALK-IN FREEZERS.
    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
  • Lighting, Intensity
    Items:
    Lighting intensity at work levels
    Locations:
    walk in freezer(s)
    Problems:
    Less than 1 inch
    Corrections:
    provide
    Comment:
    REPAIR/REPLACE THE LIGHT IN THE WALK-IN FREEZER NEAR THE 3-COMPARTMENT SINK TO PROVIDE ADEQUATE LIGHT FOR FOOD HANDLING AND CLEANING.
    General violation description:
    6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
  • Repairing
    Items:
    Physical facilities Wall(s) at sink
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    REPLACE THE MISSING TILE COVING AT THE FLOOR/WALL JUNCTION BENEATH THE 3-COMPARTMENT SINK.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Temperature Measuring Devices
    Items:
    Thermometer(s) refrigeration
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE THERMOMETERS IN ALL COOLERS TO MONITOR THE AMBIENT AIR TEMPERATURES.
    General violation description:
    4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
  • Warewashing, Cleaning Agents
    Items:
    Cleaning agents for warewashing detergent
    Problems:
    Not used according to manufacturer's label instructions
    Corrections:
    Use according to manufacturer label directions.
    Comment:
    PROVIDE DETERGENT AT THE DISH MACHINE.
    General violation description:
    4-501.17 - When used for WAREWASHING, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual WAREWASHING EQUIPMENT as specified in # 4-301.12(C), shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions. (Pf)
 07/16/2012Routine Inspection
  • Critical: Demonstration of Knowledge
    Comment:
    CORRECTION MADE: Observed the employee(s) present are aware of the names of the big 5: The signs and illness symptoms that would: - Exclude them from the retail food establishment - Restrict them from the food preparation area. The procedure to remove the restrictions: - NOTIFY the person in charge AND - following DIARRHEA or VOMITING REMAIN HOME, SYMPTOM FREE for at least 24 HOURS. CORRECTION MADE: Observed Certificate Food Manager certificate posted at this facility. CORRECTION MADE: Observed the employee is knowledgeable in the use of chemical test strips to verify and maintain adequate strength of sanitizer for sanitize sink, wiping cloth storage and dish wash machine.
    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
  • Determining Chem.San.Concentra
    Comment:
    CORRECTION MADE: Observed the employee is knowledgeable in the use of chemical test strips to verify and maintain adequate strength of sanitizer for sanitize sink, wiping cloth storage and dish wash machine.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Good Repair and Proper Adjustm
    Comment:
    NOT IN COMPLIANCE
    General violation description:
    4-501.11 - ADDRESS IMMEDIATELY. ii.) Observed hanging light fixture in the walk-in cooler
  • Hand Cleanser, Availabilty
    Comment:
    CORRECTION MADE: Observed both front counter hand locations with a functioning pump bottle of hand cleanser.
    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)
  • Handwashing Signage
    Comment:
    NOT IN COMPLIANCE
    General violation description:
    6-301.14 - ADDRESS IMMEDIATELY.
  • Light Bulbs, Protective Shield
    Comment:
    NOT IN COMPLIANCE
    General violation description:
    6-202.11 - ADDRESS IMMEDIATELY.
 03/07/2012Follow-up
  • Critical: Demonstration of Knowledge
    Comment:
    NOT IN COMPLIANCE
    General violation description:
    2-102.11 - ADDRESS IMMEDIATELY. Observed the employee(s) present were not fully aware of the names of the big 5: The signs and illness symptoms that would: - Exclude them from the retail food establishment - Restrict them from the food preparation area. The Procedure to remove the Restrictions: - NOTIFY the person in charge AND - following DIARRHEA or VOMITING REMAIN HOME, SYMPTOM FREE for at least 24 HOURS. NOT IN COMPLIANCE
  • Critical: Frequency Before Use After Cle
    Comment:
    CORRECTION MADE: Observed cleaned dishes are sanitized prior to later use.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Warewashing Chem.San., Temp/pH
    Comment:
    Correction Made: Observed the equipment manually washed rinsed and sanitized in the 3-compartment sink
    General violation description:
    4-501.114 - with adequate quatinary sanitizer present. Note: The automatic low temp dish wash machine is equip to dispense soap and a drying agent
  • Determining Chem.San.Concentra
    Comment:
    NOT IN COMPLIANCE
    General violation description:
    4-501.116 - ADDRESS IMMEDIATELY.,
  • Good Repair and Proper Adjustm
    Comment:
    NOT IN COMPLIANCE
    General violation description:
    4-501.11 - ADDRESS IMMEDIATELY.,
  • Hand Cleanser, Availabilty
    Comment:
    NOT IN COMPLIANCE
    General violation description:
    6-301.11 - ADDRESS IMMEDIATELY.,
  • Handwashing Signage
    Comment:
    NOT IN COMPLIANCE
    General violation description:
    6-301.14 - ADDRESS IMMEDIATELY.,
  • Light Bulbs, Protective Shield
    Comment:
    NOT IN COMPLIANCE
    General violation description:
    6-202.11 - ADDRESS IMMEDIATELY.,
02/22/2012Follow-up
  • Critical: Cleaning Freq.,Food Contact Su
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
    Locations:
    front Beverage machine pop caps and spigots
    Problems:
    Not cleaned Before use
    Corrections:
    Clean as specified above.
    Comment:
    Observed mold residue on the underside of fountain heads clean once a week on Fridays
    General violation description:
    4-602.11 - clean & sanitize with increase frequency. CORRECTION MADE: Observed the nozzles & the underside fountain head surfaces clean & mold free. The manager instructed staff to increase frequency of cleaning from once a week to once a day prior to use.
  • Critical: Demonstration of Knowledge
    Items:
    Person-in-charge
    Locations:
    Employee(s) food prep area
    Problems:
    Not ensuring compliance
    Corrections:
    Person-in-charge must ensure compliance with items listed above.
    Comment:
    Observed the employee(s) present were not fully aware of the names of the big 5: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), SHIGELLA, NORO VIRUS The signs and illness symptoms: VOMITING, DIARRHEA, JAUNDICE - Excludes them from the retail food establishment SORE THROAT with FEVER, INFECTED WOUND & or Pustular Boil - Restricts them from the food preparation area. The Procedure to remove the Restrictions: NOTIFY the person in charge AND following DIARRHEA or VOMITING REMAIN HOME, SYMPTOM FREE for at least 24 HOURS., ,
    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
  • Critical: Frequency Before Use After Cle
    Items:
    Clean utensil(s) and food-contact surface(s)
    Locations:
    dish machine(s)
    Problems:
    Not sanitized
    Corrections:
    Equipment/utensils must be sanitized after cleaning.
    Comment:
    Observed racks of cleaned dishes are not sanitized prior to later use. Clean dishes are to be sanitized prior to use.,
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Locations:
    dish machine(s)
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    Observed zero chlorine sanitizer being dispensed by the dish wash machine
    General violation description:
    4-501.114 - replace empty sanitizer container with new, prime the chemical feed line and test strength of sanitizer being dispensed.,
  • Determining Chem.San.Concentra
    Items:
    Sanitizer test kit
    Locations:
    dish machine(s) sanitize compartment
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    Comment:
    Provide and use chlorine chemical test strips to assure minimum sanitizer strength: - @ 25 p.p.m - Dish wash machine. for a final rinse temperature @ 120*F. - @ 50 p.p.m - Sanitizer 3rd-compartment sink. - @ 100 p.p.m - Sanitizer for swabbing in place equipment. - @ 100 p.p.m - Sanitizer wiping cloth wet storage. Note: 100 p.p.m. chlorine sanitizer solution equivalent to "1 teaspoon liquid chlorine bleach" added to "1 gallon of water". , ,
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Good Repair and Proper Adjustm
    Items:
    Equipment components
    Problems:
    Broken
    Corrections:
    Repair/replace.
    Comment:
    i.) Observed two broken hand soap dispensers
    General violation description:
    4-501.11 - repair or replace. ii.) Observed hanging light fixture in the walk-in cooler
  • Hand Cleanser, Availabilty
    Items:
    Soap at handsink front
    Locations:
    front Hand wash sink(s)
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Observed neither front counter hand sinks had ready access to hand wash soap
    General violation description:
    6-301.11 - provide hand wash soap at each hand wash basin., ,
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    hand wash sink(s)
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Provide needed hand wash signs for each hand wash basin located in the men's restroom and at the service line., ,
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    walk-in cooler(s) ceiling lights
    Problems:
    Not provided In walk in cooler
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    ,
    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
 01/12/2012Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    COOLER HOLDING MILK 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)
 10/03/2011Follow-up
  • Critical: Hot and cold holding
    Comment:
    AIR TEMP IN COOLER AT 48F YOGURT PARFAIT AT 47F POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR BELOW 41F. YOU WILL RECEIVE NOTICE OF AN INFORMAL HEARING REGARDING THIS VIOLATION.
    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: Hot and cold holding
    Comment:
    AIR TEMP IN COOLER AT 48F YOGURT PARFAIT AT 47F POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR BELOW 41F. YOU WILL RECEIVE NOTICE OF AN INFORMAL HEARING REGARDING THIS VIOLATION.,
    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)
 08/30/2011Follow-up
  • Critical: Hot and cold holding
    Comment:
    PREP COOLER AIR TEMPERATURE AT 44F. COOLER TEMPERATURE DIAL IS SET AT COLDEST SETTING, SOME ICE ON INTERIOR OF COOLER WHERE AIR COMES OUT. YOU WILL RECEIVE NOTICE OF AN OFFICE CONSULTATION REGARDING THIS VIOLATION.,
    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: Hot and cold holding
    Comment:
    PREP COOLER AIR TEMPERATURE AT 44F. COOLER TEMPERATURE DIAL IS SET AT COLDEST SETTING, SOME ICE ON INTERIOR OF COOLER WHERE AIR COMES OUT. YOU WILL RECEIVE NOTICE OF AN OFFICE CONSULTATION REGARDING THIS VIOLATION., ,
    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)
 08/04/2011Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    POP NOZZLES ARE CLEAN TO SIGHT AND TOUCH. VIOLATION CORRECTED.
    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
    Comment:
    PREP COOLER HOLDING CHICKEN SALAD, DELI MEATS AT 38F. CORRECTED. REACH-IN COOLER UNDER ICED CAPPUCCINO MACHINE AT 45F. BRING AIR TEMPERATURE DOWN TO 38F OR LOWER, TO ENSURE THAT FOOD IS HELD AT/BELOW 41F. WILL RETURN ON AUGUST 3, 2011 TO RE-CHECK THIS COOLER., ,
    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: Hot and cold holding
    Comment:
    PREP COOLER HOLDING CHICKEN SALAD, DELI MEATS AT 38F. CORRECTED. REACH-IN COOLER UNDER ICED CAPPUCCINO MACHINE AT 45F. BRING AIR TEMPERATURE DOWN TO 38F OR LOWER, TO ENSURE THAT FOOD IS HELD AT/BELOW 41F. WILL RETURN ON AUGUST 3, 2011 TO RE-CHECK THIS COOLER., , ,
    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:
    OBSERVED EMPLOYEES HANDLING DONUTS AND OTHER READY-TO-EAT FOODS WITH DELI TISSUE OR WHILE WEARING GLOVES. VIOLATION 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
07/25/2011Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    POP NOZZLES HAVE SOME MOLD GROWTH. INTERIOR GUARD OF ICE MACHINE HAS SOME MOLD GROWTH ALONG THE BOTTOM EDGE. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. WASH, RINSE, AND SANITIZE POP NOZZLES AND INTERIOR OF ICE MACHINE.,
    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)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    PREP COOLER HOLDING DELI HAM AT 52F, CHICKEN SALAD AT 45F. REACH-IN COOLER UNDER ICED CAPPUCCINO MACHINE AT 54F. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT/BELOW 41F. ADJUST COOLERS, OR IF THEY ARE UNABLE TO HOLD PROPER TEMPERATURES REPLACE THEM. COMPLETE RISK CONTROL PLAN FOR FOLLOW UP., , ,
    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: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    PREP COOLER HOLDING DELI HAM AT 52F, CHICKEN SALAD AT 45F. REACH-IN COOLER UNDER ICED CAPPUCCINO MACHINE AT 54F. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT/BELOW 41F. ADJUST COOLERS, OR IF THEY ARE UNABLE TO HOLD PROPER TEMPERATURES REPLACE THEM. COMPLETE RISK CONTROL PLAN FOR FOLLOW UP., , , ,
    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:
    OBSERVED EMPLOYEE HANDLING DONUTS WITH BARE HANDS. GLOVES MUST BE WORN WHEN HANDLING READY-TO-EAT FOODS. WEAR GLOVES.,
    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
07/08/2011Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    DISPLAY COOLER NO LONGER IN USE. POTENTIALLY HAZARDOUS FOODS HELD IN WALK-IN COOLER. 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)
 02/09/2011Follow-up

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