- Critical: Handwashing Sink, Installation
- Comment:
- Observed at time of inspection hand wash sink in employee bathroom is providing hot water of at least 100 F. Corrected.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
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03/05/2015 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection hand wash sink in bathroom temperature measured at 73 F at full pressure. Hand wash sinks shall be provided with hot water of at least 100 F. Correct immediately a follow up will occur in about 10 days.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection hand wash sink blocked by three coffee pots and sanitizer bucket. Hand wash sinks shall be free and accessible at all times. Also observed hand wash sink at far end of counter had parts of cappuccino machine stored in it. Hand wash sinks shall only be used for hand washing. Corrected at time of inspection coffee pots and sanitizer bucket were removed and cappuccino machine parts were taken out of hand sink. Corrected.
- 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)
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Observed at time of inspection food stored on the floor of walk in freezer. Correct by storing all food at least in off the ground to prevent contamination of food by dust, dirt, and pests. A follow up will occur at the next routine inspection.
- 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
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Observed at time of inspection ice scoop stored on top of ice machine,in use knives were stored in between the lids of prep cooler, and a yogurt scoop was stored in standing water at room temperature. In use utensils must be stored on a clean sanitized surface, in the product with there handles out of the food or in a dipper well with running water. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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
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02/18/2015 | Routine |
- Critical: Discarding or Reconditioning U
- Items:
- Contaminated food(s)
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- FOOD PACKAGES WERE STORED BY THE SIDE OF THE HAND WASH STATION AND THERE WAS NO SEPARATION. CONTAMINATED WATER DROPS MAY FALL ON TO THE FOOD PACKAGES WHILE WASHING HANDS AND MAY CONTAMINATE THE FOOD. STORE THE FOOD AWAY FROM THE HAND WASH STATION OR INSTALL A SEPARATOR BETWEEN THE FOOD AND THE SINK. THE OPERATOR STORED THE FOOD IN A SHELF WHICH WAS SEPARATED. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
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02/19/2014 | Routine Inspection |
- Critical: Discarding or Reconditioning U
- Comment:
- AS PER THE CONVERSATION WITH THE OWNER, THE EMPLOYEES USE THE VACUUM CLEANER TO CLEAN THE FLOOR, IF THE EMPLOYEES DECIDE TO SWEEP, ALL THE TRAYS OF THE FOOD SHALL BE REMOVED BEFORE SWEEPING. VIOLATION IS CORRECTED ON BASIS OF THE BASIS OF ABOVE CONDITION AND WHICH IS ACCEPTABLE TO THE DEPARTMENT PLAN REVIEW SECTION.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
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06/10/2013 | Follow-up |
- Critical: Discarding or Reconditioning U
- Comment:
- THE OWNER DECIDED NOT TO INSTALL ANY THING EXCEPT TAKE THE BOTTOM TRAYS INTO ANOTHER ROOM WHILE SWEEPING OR USE A VACUUM CLEANER. THE PLAN REVIEW SECTION HAS TO TAKE A DECISION ON THIS AND THE OTHER TIM HORTONS. THE OWNER MENTIONED THAT HE WOULD COME TO THE OFFICE TO DISCUSS THIS ISSUE. VIOLATION WAS UNCORRECTED. A MEETING WILL BE SCHEDULED.,
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
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06/06/2013 | Follow-up |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- The floor under the single door cooler by the side of the door was soiled. Keep the floor under the storage racks and equipment 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.
- Food Storage, Prohibited Areas
- Items:
- Food(s) stored
- Problems:
- In prohibited area(s) In or under other sources of contamination
- Corrections:
- Relocate to a suitable storage area
- Comment:
- The sugar, salt etc. packages were stored under the paper towel dispenser . To avoid contamination relocate the food products away from the paper towel dispenser. They were moved at the time of inspection and the violation was corrected.
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
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02/08/2013 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING PHF AT 41F IN SANDWICH 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)
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02/15/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- SANDWICH STATION prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE SANDWICH COOLER: OBSERVED SWISS CHEESE AT 49F AND CUT TOMATOES AT 48F IN THE TOP OF THE COOLER. CREAM CHEESE AT 44F AND SMALL PACKAGE OF LUNCH MEAT AT 45F IN THE BOTTOM OF THE COOLER. HOLD AT OR BELOW 41F. THE SWISS CHEESE, TOMATOES AND LUNCH MEAT WERE DISCARDED.,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- SANDWICH STATION prep cooler
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- REPAIR OR REPLACE THE SANDWICH COOLER NOTED ABOVE TO MAINTAIN 41F OR LOWER FOOD TEMPS 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.
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02/03/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING THE 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
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03/14/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- ice machine interior
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- BLACK MOLD LIKE DEBRIS IN TOP OF ICE MACHINE. EMPTY, CLEAN, SANITIZE. ALSO REMOVE THE DUST FORM THE TOP RIGHT SIDE. ,
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- ice machine interior
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1) ADJUST MACHINE SO THAT THE DRAIN PIPES ARE OVER THE FLOOR DRAIN TO PREVENT WATER POOLING BELOW THE MACHINE. 2) REPAIR, REPLACE, OR ADJUST THE FILTER HOLDER ON THE ICE MACHINE TO CLOSE THE GAP IN THE LEFT FILTER TO PREVENT DUST BUILD UP IN THE MACHINE.
- 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.
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03/04/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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03/24/2010 | Routine Inspection |
| No violation noted during this evaluation. | 10/06/2009 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHICKEN SALAD RECORDED AT 46F AT TOP OF SANDWICH PREP COOLER......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. DISCARD CHICKEN SALAD.......REPAIR REACH IN COOLER TO MAINTAIN 41F OR BELOW. CORRECTED AT TIME OF VISIT BY LABELING BOTTLES: (CLEANERS).
- 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: Working containers, Common Nam
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- CORRECTED AT TIME OF VISIT BY LABELING BOTTLES: (CLEANERS)., LABEL CHEMICAL BOTTLES NOT IN ORIGINAL CONTAINER OR MISSING IDENTITY OF THE CHEMICALS IN BOTTLES. TWO BOTTLES (RED AND BLUE) NEED LABELING OF THE CHEMICALS STORED INSIDE THE BOTTLES.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
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09/10/2009 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Stored improperly
- Corrections:
- Air dry wiping cloths in manner that does not contaminate other items.
- Comment:
- DISCONTINUE TWIST CAP B OTTLES AT FOOD PREP WORK AREAS.....USE LIDDED CUP WITH STRAWS....CORRECTED AT VISIT BY POURING POP INTO LIDDED CUP
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE MISSING FLOOR TILE UNDER ICE MACHINE
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- DISCONTINUE ARTICLE STORAGE IN HAND WASH SINK
- 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)
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03/12/2009 | Routine Inspection |
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