- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- in the Walk-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- SMALL PLASTIC CUPS OF COLE SLAW WERE IN A DATE MARKED TRAY IN THE COOLER UP FRONT, BUT NOT IN THE WALK-IN COOLER. COLE SLAW IN WALK-IN COOLER WAS DATE MARKED AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- at the Vent hood(s) and Filters
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE FILTERS OF ALL THE KITCHEN COOKING HOODS ARE SOILED AND NEED TO BE CLEANED. CLEAN THESE ITEMS AS SOON AS POSSIBLE.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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03/09/2015 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL AT BACK HANDWASH SINK. PROVIDE., CORRECTED BY PROVIDING PAPER TOWEL.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL AT BACK HANDWASH SINK. PROVIDE., CORRECTED BY PROVIDING PAPER TOWEL.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- OBSERVED OLIVES IN HANDWASHING SINK BY FRYER. DO NOT DUMP FOOD/ITEMS IN HANDWASH SINK., CORRECTED BY ONLY USING SINK FOR HANDWASHING.
- 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)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- OBSERVED OLIVES IN HANDWASHING SINK BY FRYER. DO NOT DUMP FOOD/ITEMS IN HANDWASH SINK., CORRECTED BY ONLY USING SINK FOR HANDWASHING.
- 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)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- DEBRIS AT HOOD FILTERS, WALK-IN COOLER DOOR SOILED. 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)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- DEBRIS AT HOOD FILTERS, WALK-IN COOLER DOOR SOILED. 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.
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03/11/2014 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- Cookline
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER BLADE IS UNCLEAN. KEEP ITEM CLEAN DAILY AS REQUIRED. CORRECT IMMEDIATELY., CORRECTED-ITEM PLACED IN THE THREE COMPARTMENT SINK FOR CLEANING DURING INSPECTION.
- 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: Demonstration of Knowledge
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- CORRECTED TODAY VIA EDUCATION AND USING FORMS 1A AND 1B., P.I.C. IS UNAWARE OF HEALTH POLICY AND REPORTING REQUIREMENTS. ALL FACILITIES SHALL HAVE KNOWLEDGEABLE PERSONS IN CHARGE AT ALL TIMES. CORRECT IMMEDIATELY.
- 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: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Locations:
- Cookline
- Problems:
- Drinking From uncovered beverage container
- Corrections:
- Beverage container must be covered.
- Comment:
- ITEM REMOVED CORRECTED DURING VISIT., EMPLOYEE DRINKING FROM UNCOVERED BEVERAGE. CORRECT IMMEDIATELY.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Failed to restrict sick/ill employee(s)
- Corrections:
- Place restrictions as required by code.
- Comment:
- FORMS 1A AND 1B DISTRIBUTED AND USED TODAY. P.I.C. UNDERSTANDS POLICY REQUIREMENTS AND WILL USE STATE FORMS 1A AND 1B FROM NOW ON. ITEM CORRECTED., THERE IS NO HEALTH POLICY IN PLACE FOR FACILITY. ALL FACILITIES SHALL HAVE A PROPER HEALTH POLICY IN PLACE FOR HEALTH PROTECTION OF STAFF AND THE PUBLIC. CORRECT IMMEDIATELY.
- 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:
- THE FOLLOWING ITEMS ARE FOUND TO BE UNCLEAN: THE KITCHEN FLOORS, KITCHEN WALLS, REACH IN COOLER, WALK IN COOLER FLOOR, HOOD SYSTEM AND THE PIZZA OVEN. CLEAN DAILY AND CORRECT IMMEDIATELY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
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03/27/2012 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- KITCHEN-MADE RANCH DRESSING, COLESLAW, CUT HAM NOT DATE MARKED. MARK WITH EXPIRATION DATE (NOT MORE THAN 7 DAYS FROM ORIGINAL PREP DATE)., PHF datemarked during inspection. VIOLATION CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- back room
- Problems:
- Not provided In prep area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- TWO (2) LIGHT SHIELDS MISSING FROM FIXTURES IN BACK ROOM. REPLACE SHIELDS OR PROVIDE SHATTER-RESISTANT 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
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- 3-compartment sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- 3 COMPARTMENT SINK SPIGHOT (WHERE CHEMICAL DISPENSER IS TIED IN) IS LEAKING. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/28/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- can opener Can opener blade
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Food contact surfaces have been cleaned and sanitized. VIOLATION CORRECTED., CAN OPENER BLADE HAS BEET JUICE ON IT. CLEAN AND SANITIZE FOOD CONTACT SURFACES AFTER EACH USE.
- 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
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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02/11/2010 | Routine Inspection |
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