- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- high temperature dishmachine
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment must be maintained in good condition. Water is leaking from the dishwasher. Repair and maintain.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A plumbing system must be maintained in good condition. Faucet at 2-compartment prep sink is leaking. Repair and maintain plumbing.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A bathroom for female food employees must have a covered waste receptacle for feminine products. There was no covered receptacle in the staff bathroom. Provide a covered receptacle.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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05/20/2015 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- high temperature dishmachine
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Dishmachine is dripping water onto the floor during use. Repair., Sink above garbage disposal is leaking large amounts of water around edge of bowl (along welds). 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.
- Repairing
- Items:
- Physical facilities Wall(s)
- Locations:
- walk-in cooler(s)
- Corrections:
- Repair/replace.
- Comment:
- Rubber tile coving along back wall of walk-in cooler is missing. Replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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11/13/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components, Equipment
- Locations:
- prep sink, high temperature dishmachine
- Problems:
- In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- Dishmachine is dripping water onto the floor during use. Repair., Prep sink drain line is dripping onto lower shelf of stainless prep table. One water line has calcification along length of line. 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.
- Repairing
- Items:
- Physical facilities Wall(s)
- Locations:
- walk-in cooler(s)
- Corrections:
- Repair/replace.
- Comment:
- Rubber tile coving along back wall of walk-in cooler is missing. Replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
05/21/2014 | Routine |
| No violation noted during this evaluation. | 11/11/2013 | Routine |
| No violation noted during this evaluation. | 05/07/2013 | Routine |
| No violation noted during this evaluation. | 11/30/2012 | Routine |
| No violation noted during this evaluation. | 05/30/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/29/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED FOODS DATE MARKED WITH AN DISCARD DATE THAT IS 8 DAYS AFTER THE PREPARATION DATE. FOOD ITEMS REQUIRING DATE MARKING MUST BE CONSUMED OR DISCARDED WITH 7 DAYS OF PREPARATION. ADD 6 DAYS TO THE PREPARATION DATE TO DETERMINE THE DISCARD DATE. RELABEL FOODS WITH APPROPRIATE DISCARD DATES. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH EMPLOYEES. FOOD ITEMS' DISCARD DATES ADJUSTED TO COMPLY.
- 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
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11/04/2010 | Routine Inspection |
- Employee Accommodations, Desig
- Items:
- Locker(s)/employee storage area(s)
- Locations:
- walk-in cooler(s) shelves
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Relocate the money bag from current location in the walk in cooler to a better storage location that is below and away from foods and/or food related equipment or surfaces.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Dry Storage room floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Try to keep all boxes of single service type food items a minimum 6" off the floor of the dry storage room to minimize the chance of accidental contamination while conducting floor cleaning operations.;(A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
- General violation description:
- 4-903.11 -
|
11/12/2009 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- walk-in cooler(s) Handle
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and properly resurfaces the interior door handles to the walk-in cooler doors. Simply prep surface by cleaning and recoat for a smooth and easily cleanable new handle surface.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/03/2008 | Routine Inspection |
- Critical: Ready-to-Eat Food, Dating
- Comment:
- SOME ITEMS IN THE WALK IN COOLER (TURKEY SLICES AND TUNA) WERE DATE MARKED IN A MANNER THAT DID NOT INCLUDE THE DATE OF PREPARATION IN THE 7 DAY OR LESS TIME FRAME OF SECTION 3-501.17. PER SECTION 3-501.17, READY TO EAT OR POTENTIALLY HAZARDOUS FOODS PREPARED AND HELD REFRIGERATED MORE THAN 24 HOURS SHALL BE DISCARDED IN 7 DAYS OR LESS WHERE THE DATE OF PREPARATION IS COUNTED AS DAY "ONE". THE FOOD-HANDLER AGREED TO RE-CALCULATE THE 7 DAY EXPIRATION. (INCLUSIVE OF THE DAY OF PREPARATION) THUS THE VIOLATION WAS CORRECTED IMMEDIATELY.
- 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
- Critical: Responsibility of Person in Ch
- Comment:
- AT THE TIME OF INSPECTION, THE PERSON IN CHARGE DID NOT HAVE A POLICY IN PLACE THAT WOULD INSTRUCT EMPLOYEES TO REPORT THE CONDITION OF THEIR HEALTH TO HER, IF THEY WERE EXPERIENCING THE FOLLOWING SYMPTOMS: DIARRHEA, VOMITING, JAUNDICE, FEVER/SORE THROAT AND FEVER, OR HAD LESIONS ON THE HANDS, WRISTS, OR ARMS
- General violation description:
- 2-201.11 - OR IF THEY WERE DIAGNOSED WITH SALMONELLA TYPHI, SHIGELLA SPP, E-COLI O157:H7, OR HEPATITIS A VIRUS. PER SECTION 2-201.11, THE PERSON IN CHARGE MUST HAVE A POLICY IN PLACE TO ENSURE THAT EMPLOYEES EXPERIENCING ANY OF THE ABOVE SYMPTOMS OR DIAGNOSED WITH ANY OF THE ABOVE ILLNESS', WILL REPORT THEM AS SOON AS POSSIBLE TO THE PERSON IN CHARGE. LITERATURE DESCRIBING IN DETAIL THE REQUIREMENTS OF SECTION 2-201.12 WERE GIVEN TO THE PERSON IN CHARGE. ADHERENCE TO SECTION 2-201.11 WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION.
- Critical: Responsibility of Person in Ch
- Comment:
- AT THE TIME OF INSPECTION, THE PERSON IN CHARGE DID NOT HAVE A POLICY IN PLACE THAT WOULD INSTRUCT EMPLOYEES TO REPORT THE CONDITION OF THEIR HEALTH TO HER, IF THEY WERE EXPERIENCING THE FOLLOWING SYMPTOMS: DIARRHEA, VOMITING, JAUNDICE, FEVER/SORE THROAT AND FEVER, OR HAD LESIONS ON THE HANDS, WRISTS, OR ARMS
- General violation description:
- 2-201.11 - OR IF THEY WERE DIAGNOSED WITH SALMONELLA TYPHI, SHIGELLA SPP, E-COLI O157:H7, OR HEPATITIS A VIRUS. PER SECTION 2-201.11, THE PERSON IN CHARGE MUST HAVE A POLICY IN PLACE TO ENSURE THAT EMPLOYEES EXPERIENCING ANY OF THE ABOVE SYMPTOMS OR DIAGNOSED WITH ANY OF THE ABOVE ILLNESS', WILL REPORT THEM AS SOON AS POSSIBLE TO THE PERSON IN CHARGE. LITERATURE DESCRIBING IN DETAIL THE REQUIREMENTS OF SECTION 2-201.12 WERE GIVEN TO THE PERSON IN CHARGE. ADHERENCE TO SECTION 2-201.11 WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION. ,
- Cooling methods
- Comment:
- DURING THE INSPECTION, A LARGE SQUARE PAN OF CHILI WAS FOUND IN THE WALK IN COOLER AT A TEMPERATURE OF 127 DEGREES FAHRENHEIT, AT ABOUT 12:30 P.M. THE FOOD-HANDLER REPORTED THAT THE CHILI WAS REMOVED FROM HOT HOLDING AND PLACED IN THE WALK IN COOLER AT APPROXIMATELY 10:30 A.M. THAT DAY. BOTH THE FOOD-HANDLER AND PERSON IN CHARGE WERE INSTRUCTED TO PARTITION THE CHILI INTO SMALLER (SHALLOW) PANS TO SPEED THE COOLING PROCESS IN ACCORDANCE WITH SECTION 3-501.14. EDUCATIONAL MATERIAL REGARDING ACCEPTABLE COOLING PRACTICES WAS GIVEN TO THE PERSON IN CHARGE TO DISTRIBUTE TO EMPLOYEES. ADHERENCE TO SECTION 3-501.15 WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Hair Restraint Effectiveness
- Comment:
- DURING THE INSPECTION, A FOOD-HANDLER WAS OBSERVED HANDLING/SERVING EXPOSED FOOD WITHOUT A HAIR NET. PER SECTION 2-402.11, FOOD EMPLOYEES SHALL WEAR HAIR-RESTRAINTS TO KEEP THE HAIR FROM CONTACTING EXPOSED FOOD. ADHERENCE TO THIS SECTION OF THE CODE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Repairing
- Comment:
- INSPECTION OF THE WOMEN'S REST-ROOM REVEALED THAT THE VENTILATION FAN WAS NOT OPERATIONAL. REPAIR/REPLACE THE VENTILATION FAN TO AVOID AN ACCUMULATION OF ODORS IN THE BATHROOM. THE STATUS OF THIS REPAIR WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Comment:
- SEVERAL WIPING CLOTHS WERE FOUND IN A BUCKET OF SOAPY WATER IN THE FACILITIES' 3 COMPARTMENT SINK. AN ALIQUOT OF THE SOLUTION IN THE BUCKET WAS CHECKED (WITH THE APPROPRIATE SANITIZING CHECK STRIPS) FOR THE PROPER CONCENTRATION OF CHLORINE SANITIZER. THE CHECK REVEALED THAT NO SANITIZER WAS PRESENT IN THE SOLUTION IN THE BUCKET, AS NO COLOR CHANGE WAS OBSERVED. PER SECTION, 3-304.14, WIPING CLOTHS SHALL BE STORED IN AN APPROPRIATE CHEMICAL SANITIZER AT A CONCENTRATION OF 100 PPM FOR CHLORINE SANITIZERS. ADHERENCE TO THIS SECTION OF THE CODE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION.
- 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
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12/18/2007 | Routine Inspection |
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