- Critical: Hot Water and Chemical
- Comment:
- ESTABLISHMENT IS USING 3 COMPARTMENT SINK TO SANITIZE AFTER WASHING DISHES THROUGH DISH WASH MACHINE. QUAT SANITIZING SOLUTION IS 200 PPM. CORRECTED.
- 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: System Maintained in Good Repa
- Comment:
- WATER PRESSURE IS INCREASED ON THE HAND WASH SINK INSIDE THE MEN'S BATHROOM. CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/16/2014 | Follow-up |
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- OBSERVED DISH WASH MACHINE NOT SANITIZING THE SURFACES OF DISH WARE AT 160 F. WHEN HOT WATER IS BEING USED AS A SANITIZER FOR FOOD CONTACT SURFACES THE TEMPERATURE MUST REACH 160 F. USE 3 COMPARTMENT SANITIZING SINK AFTER DISHES ARE WASHED TO SANITIZE DISH WARE. FOLLOW UP 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED LOW WATER PRESSURE AT THE HAND WASHING SINK IN MEN'S BATHROOM. PLUMBING SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR HAND WASHING SINK. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/09/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISHMACHINE (HIGH TEMP CONVERTED TO CHLORINE LOW TEMP SANITIZER). TESTED AT 0PPM CHLORINE. TEMP WAS ALSO TESTED AND RECORDED LESS THAN 160F SURFACE TEMP ON A PLATE. PROVIDE 50-100PPM. , CORRECTED BY SANITIZING AT 3-COMP SINK IN 200PPM QUATERNARY AMMONIUM.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- FLOORS NOT CLEAN. CLEAN UNDER EQUIPOMENT INCLUDING 3-COMP SINK AND WALK-IN FREEZER KITCHEN EQUIPMENT.
- 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.
|
03/13/2014 | Routine |
- Critical: Controlling Pests
- Comment:
- GNATS AND FLIES NOT OBSERVED
- 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
- Critical: Conveying Sewage
- Comment:
- HAND WASH SINK USED
- 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: Equipment, Food-Contact Surfac
- Comment:
- ICE MACHINE CLEAN
- 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 Sinks
- Comment:
- HAND WASH SINK FUNCTIONING
- General violation description:
- 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
- Critical: Hot Water and Chemical
- Comment:
- DISH MACHINE NOW CHEMICAL SANITIZER. LEVEL ACCESSIBLE
- 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: Sanitizing Solutions, Testing
- Comment:
- TEST KITS 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)
|
10/10/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- GNATS AND FLIES THROUGHOUT KITCHEN. REMOVE.,
- 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
- Critical: Conveying Sewage
- Items:
- Sewage
- Locations:
- hand wash sink(s), hand wash sink(s)
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- MAIN COUNTER HAND WASH SINK IS NOT USED DUE TO DRAIN LEAK TO FLOOR.,
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INTERIOR OF ICE MACHINE MOLDY.,
- 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 Sinks
- Items:
- Handwashing lavatories
- Problems:
- Not conveniently located
- Corrections:
- Make convenient by relocating sink or equipment.
- Comment:
- MAIN COUNTER HAND WASH SINK IS NOT USED DUE TO DRAIN LINE LEAK.,
- General violation description:
- 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- dish machine(s)
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- DISH MACHINE NOT SANITIZING. USE THREE COMPARTMENT SINK,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- FLOORS OF KITCHEN AND IN WALK IN COOLER ARE HEAVILY SOILED. 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.
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- mop sink area
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- INVERT CLEAN POTS OVER THREE COMPARTMENT SINK.
- 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
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- A HOME MADE WOOD (PINE) BOX IS USED TO CONTAIN HOT HOLDING UNIT LOCATED IN FRONT COUNTER AREA. DISCONTINUE USE OF THIS BOX. PROVIDE A NSF MADE UNIT.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- back kitchen area ceiling lights
- Problems:
- Not provided In storage area
- 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
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Locations:
- around dumpster
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- CEILING MISSING IN WATER HEATER ROOM. FLOOR TILES DAMAGED NEAR REAR DOOR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
10/01/2013 | Routine |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Locations:
- Beverage Beverage machine pop caps and spigots
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- Observed mold residue on the underside of fountain heads and nozzles being cleaned once a week
- General violation description:
- 4-602.11 - thoroughly clean with increase frequency. CORRECTION MADE: Observed the nozzles are clean with increase to daily cleaning frequency.
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- dish machine(s)
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- Observed heat sanitizing test strip not turn black not achieve the 160*F. The chemical chlorinator dispenser was not working at time of inspection. CORRECTION MADE: Observed the clean dishes are being fully submerged into sanitizer solution for 30 seconds and air dry before use.
- 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
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- mop sink area
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed one wet mop head stored in the mop bucket and one wet mop head stored on the floor. After use drape or hang the wet mop to increase quicken drying time with increase air flow to minimize material growth. Correction Made: Observed mop head draped over the squeeze chamber to air dry.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- dish machine(s) mop sink area
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Observed covered plastic containers of food icing product stored on the floor next to a wet mop and a full mop bucket. Provide a clean dry area for the icing storage 6" off the floor; relocated the storage of the wet mop and bucket to the utility closet. Note: The utility closet appears damp; increase air flow by adding vents to or removing the door.;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- back kitchen area ceiling lights
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed at the rear entrance storage area, the ceiling plastic light shield corners are broken/shattered
- General violation description:
- 6-202.11 - repair or replace.
- Person in Charge
- 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:
- 2-201.11 (M).(Pf) Food employees and conditional employees are informed of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Observed the food employee(s) not fully knowledgeable of the names of the big five: diagnosis, illness symptoms, their associated restrictions, the means to remove the restrictions: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), SHIGELLA, NORO VIRUS The five illness symptoms and their associated restrictions: 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. CORRECTION MADE: Following instruction, Observed the Employees present: Are aware of the names of the big 5, Are aware of the associated five illness symptoms, Are aware of their associated restrictions and Are aware of the means to remove these restrictions.
- 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
|
10/03/2012 | Routine |
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- back kitchen area ceiling lights
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed the plastic corners are shattered for both ceiling light shields
- General violation description:
- 6-202.11 - repair or replace.
|
03/19/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED EXCESSIVE MOLD BUILD UP ON THE UNDERSIDE OF THE FOUNTAIN HEAD DISPENSERS AND ASSOCIATED NOZZLE PARTS. CORRECTION MADE: OBSERVED THE UNDERSIDE OF THE FOUNTAIN HEAD DISPENSERS AND ASSOCIATED NOZZLE PARTS CLEANED TO SIGHT AND TOUCH. MULTIPLE REPEAT CITATION 4-601.11: THE MANGER WILL COMPLETE AND FAX TO MY ATTENTION A RISK CONTROL FORM FOR MY REVIEW AND APPROVAL.
- 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
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Locations:
- pop machine(s) beverage station
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- Observed through employee interviewed the pop nozzles are cleaned & sanitized once every three weeks. CORRECTION MADE: Observed the manager instructing his staff to thoroughly wash, rinse and sanitize the underside of the fountain heads and associated nozzle parts daily. MULTIPLE REPEAT CITATION 4-602.11: THE MANGER WILL COMPLETE AND FAX TO MY ATTENTION A RISK CONTROL FORM FOR MY REVIEW AND APPROVAL.
- 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
|
09/22/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED EXCESSIVE MOLD BUILD UP ON THE UNDERSIDE OF THE FOUNTAIN HEAD DISPENSERS AND ASSOCIATED NOZZLE PARTS. CORRECTION MADE: OBSERVED THE UNDERSIDE OF THE FOUNTAIN HEAD DISPENSERS AND ASSOCIATED NOZZLE PARTS CLEANED TO SIGHT AND TOUCH.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Quaternary ammonia solution
- Locations:
- dish machine(s)
- Problems:
- Not immersed in For at least 30 seconds
- Corrections:
- Submerse for at least 30 seconds.
- Comment:
- Observed ZERO chemical SANITIZER quaternary ammonium compound being dispensed from the dish machine. Correction Made: Observed through manager interviewed, a service call has been placed to Ecolab. In the mean time cleaned cups, utensils & equipment from the dish washer will be fully submersed in the third compartment sink in chemical quaternary ammonium sanitizer compound for at least half a minute then air drying before use.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Locations:
- pop machine(s) beverage station
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- Observed through employee interviewed the pop nozzles are cleaned & sanitized once every two weeks. CORRECTION MADE: Observed through oral interview the manager instructing his staff to thoroughly wash, rinse and sanitize the underside of the fountain heads and associated nozzle parts at least once every 24 hours.
- 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
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Locations:
- outside the dumpster
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED DAMAGED TORN LID TO DUMPSTER
- General violation description:
- 5-501.113 - REPLACE WITH TIGHT FITTING LID.
|
03/15/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED. THE ICE MAKING PARTS OF THE ICE MACHINE AND THE SURE SHOT CREAM 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: Controlling Pests
- Comment:
- CORRECTED. THE PRESENCE OF PESTS (DRAIN FLIES) HAS BEEN GREATLY REDUCED BY CLEANING THE AREA AROUND THE MOP SINK AND TREATING WITH APPROVED PESTICIDES.
- 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
|
09/22/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED MOLD-LIKE GROWTH ON THE ICE MAKING PARTS OF THE ICE MACHINE AND DRIED FOOD DEBRIS ON THE SURE SHOT CREAM DISPENSER IN THE DRIVE THRU AREA. FOOD CONTACT SURFACES MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN NOW AND KEEP CLEAN.,
- 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: Controlling Pests
- Items:
- Pest(s) flies
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVE MANY DRAIN FLIES (SEWAGE GNATS) NEAR THE DISH WASHING AREA. ALSO OBSERVED SEVERAL HOUSE FLIES WITH ONE LANDING ON THE DISPLAYED DONUTS AND PASTRIES. THE PRESENCE OF PESTS MUST BE CONTROLLED. WORK WITH PEST CONTROL OPERATOR TO ERADICATE FLIES.,
- 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
- Ambient Temp. Measuring Device
- Items:
- Air/water thermometer(s) cooler(s) reach in
- Problems:
- Not accurate To plus or minus 3 degrees f
- Corrections:
- Replace.
- Comment:
- OBSERVED THE AIR TEMPERATURE MONITORING THERMOMETERS IN BOTH SMALL SERVICE COOLERS BELOW THE ICED CAPPUCCINO MACHINES ARE BROKEN/INACCURATE. REPLACE THERMOMETERS TO ALLOW EMPLOYEES TO MONITOR AMBIENT AIR TEMPERATURE IN THE COOLERS.
- General violation description:
- 4-203.12 - (A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5°C in the intended range of use.(Pf) (B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±3°F in the intended range of use. (Pf)
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09/14/2010 | Routine Inspection |
- Critical: Preventing Contamination from
- Comment:
- CORRECTED. EMPLOYEE PREPARING DONUTS OBSERVED WEARING GLOVES. ALL EMPLOYEES WHO PREPARE FOOD ARE REQUIRED TO WEAR GLOVES NOW, PER MANAGER.
- 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
- Critical: Responsibility of Person in Ch
- Comment:
- CORRECTED. ALL EMPLOYEES HAVE BEEN TRAINED ON ILLNESS REPORTING PROCEDURES AND HAVE SIGNED ILLNESS REPORTING AGREEMENTS. NEW EMPLOYEES ARE TRAINED BEFORE BEGINNING THEIR FIRST SHIFT.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
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03/17/2010 | Follow-up |
- 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 READY-TO-EAT DONUTS WITH BARE HANDS WHILE DIPPING INTO TOPPINGS AND WHILE PLACING ON SERVING RACKS. EMPLOYEES MUST AVOID BARE HAND CONTACT WITH ALL READY-TO-EAT FOODS BY USING GLOVES, DELI TISSUE, TONGS, OR OTHER UTENSILS. DISCARD ALL FOODS THAT WERE HANDLED WITH BARE HANDS. TRAIN EMPLOYEE TO USE MEANS TO PREVENT BARE-HAND CONTACT. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- 3 INTERVIEWED EMPLOYEES ARE UNABLE TO DESCRIBE THE ILLNESSES AND SYMPTOMS THAT MUST BE REPORTED TO MANAGEMENT AND FOR WHICH EMPLOYEES MUST BE EXCLUDED OR RESTRICTED FROM WORKING IN THE FACILITY. ALL EMPLOYEES MUST BE TRAINED ON THE SPECIFIC ILLNESS AND SYMPTOMS THAT REQUIRE REPORTING WHEN HIRED. EMPLOYEES THAT HAVE WORKED AT THE FACILITY FOR AN EXTENDED PERIOD MUST BE RE-TRAINED AS NEEDED. TRAIN ALL EMPLOYEES ON ILLNESS REPORTING REQUIREMENTS USING THE PROVIDED INFORMATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- DRIED FOOD DEBRIS OBSERVED ON THE FOLLOWING NON-FOOD CONTACT SURFACES -THE DOOR HANDLES OF THE BEVERAGE AIR 2-DOOR FREEZER, THE WALK-IN FREEZER -THE TOP OF THE DISH MACHINE -THE EXTERIOR OF THE SURE SHOT CREAM DISPENSER IN THE DRIVE THRU AREA SURFACES MUST BE CLEANED OFTEN ENOUGH TO PREVENT THE ACCUMULATION OF SOIL. CLEAN NOW AND 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.
- Jewelry Prohibitions
- Items:
- Jewelry bracelet's)
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- Comment:
- EMPLOYEE PREPARING FOOD OBSERVED WEARING 2 BRACELETS AND A WATCH. EMPLOYEE PREPARING FOOD MAY NOT WEAR ANY JEWELRY ON THE HANDS OR ARMS WITH THE EXCEPTION OF A PLAIN WEDDING BAND. TRAIN EMPLOYEES TO REMOVE JEWELRY BEFORE WORKING WITH FOOD.
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
- Junctures, Coved/Enclosed/Seal
- Items:
- Floor(s) juncture
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- COVED MOLDING MISSING IN THE BACK DRY STORAGE ROOM. COVED MOLDING IS REQUIRED AT ALL FLOOR-WALL JUNCTURES TO DIRECT WATER AWAY FROM THAT AREA AND TO PREVENT PESTS FROM ENTERING THE WALLS. INSTALL COVED MOLDING WHERE NEEDED.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Maintaining/Using Handwashing
- Items:
- Handwashing facility restroom womens
- Locations:
- women's restroom
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- NO HOT WATER PROVIDED AT THE HAND WASH SINK IN THE WOMEN'S RESTROOM. HOT WATER MUST BE PROVIDED FOR PROPER HAND WASHING. SERVICE SINK. PROVIDE HOT WATER.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes Cleaning
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- FRONT HAND WASH SINK OBSERVED USED FOR DUMPING COFFEE AND RINSING OUT COFFEE POTS. A HAND WASH SINK MAY NOT BE USED FOR ANY PURPOSE OTHER THAN HANDWASHING IN ORDER TO PREVENT CONTAMINATION OF EMPLOYEES' HANDS WHILE WASHING. DISCONTINUE USE OF HAND WASH SINK FOR DUMPING AND CLEANING.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (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:
- THE DETERGENT CANISTER AT THE DISH MACHINE IS EMPTY AND THE ALARM IS SOUNDING. DETERGENT MUST BE USED FOR PROPER WARE WASHING. REPLENISH DETERGENT.
- 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)
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03/09/2010 | Routine Inspection |
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