- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE HANDSINK LEAKS WATER IN BELOW DECK PIPING WHEN USED. ALL HANDSINKS SHALL WORK PROPERLY. REPAIR PIPING LEAK IMMEDIATELY.
- 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:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- 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.
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12/03/2014 | Routine |
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CHIPS BOXES WERE STORED ON THE FLOOR. STORE THEM 6 INCHES ABOVE THE FLOOR. AT THE TIME OF INSPECTION THEY WERE STORED ON THE TOP OF THE COOLER AND THE VIOLATION WAS CORRECTED.
- 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
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12/18/2013 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Comment:
- CORRECTED BY SANITIZING AND AIR DRYING AFTER WASHING AND RINSING WARES.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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09/24/2012 | Follow-up |
- Critical: Frequency Before Use After Cle
- Comment:
- NOT CORRECTED: WARES ARE WASHED AND RINSED, BUT NOT SANITIZED AFTER CLEANING. WASH, RINSE, SANITIZE, AIR DRY WITH SANITIZER ON THE WARES. CORRECT WITHIN 4 DAYS. COMPLETE THE RISK CONTROL PLAN AND FAX WITHIN 2 DAYS. FAILURE TO COMPLY WILL RESULT IN AN OFFICE CONSULTATION AT WCHD WITH $200 FEE AND ADDITIONAL FEE POSSIBLE FOR 3RD FOLLOW-UP.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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09/06/2012 | Follow-up |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- PER EMPLOYEE INTERVIEW: WARES ARE WASHED, RINSED THEN TOWEL DRIED. MUST SANITIZE ALL WARES AFTER WASHING AND RINSING. ALLOW TO AIR DRY WITH SANITZER ON WARES - DO NOT TOWEL DRY. WARES SHALL BE SANITIZED AFTER CLEANING. ENSURE ALL EMPLOYEES TRAINED IN ABOVE PROCEDURE. CORRECT WITHIN 10 DAYS. SANITIZE ALL WARES TODAY AFTER CLEANING., ,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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08/10/2012 | Routine |
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED. NO OPEN BEVERAGES OBSERVED. EMPLOYEE STATED THAT ONLY CUPS WITH LIDS AN STRAWS USED AN STORED BELOW FOOD.
- 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: Frequency Before Use After Cle
- Comment:
- CORRECTED. PER EMPLOYEE, UTENSILS NOW WASHED, RINSED AND SANITIZED, AIR DRIED IN 3-COMPARTMENT SINK - CHLORINE SANITIZER.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Responsibility of Person in Ch
- Comment:
- CORRECTED. EMPLOYEE STATED THAT 24 HOUR FREE OF SYMPTOMS IS REQUIRED AFTER CERTAIN ILLNESS.
- 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.
- Using a Handwashing Sink
- Comment:
- CORRECTED. HANDSINK IS CLEAN AND USED FOR HAND WASHING.
- 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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09/21/2011 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED OPEN BEVERAGE BOTTLES ON SHELF OF COOLER WITH FOOD AND SHELF OF DRY STORAGE CABINET. PROVIDE APPROVED CUPS AND STORE AWAY FROM FOOD/FOOD CONTACT SURFACES / SUPPLIES.,
- 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: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- EMPLOYEE STATED WARES ARE WASHED, RINSED AND DRIED OFF, MAY BE SANITIZED WITH A CLOTH. WASH, RINSE, AND SANITIZE IN 3-COMPARTMENT SINK - AIR DRY AS REQUIRED.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- 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:
- EMPLOYEE IS NOT FAMILIAR WITH REQUIREMENT TO STAY AWAY FROM FACILITY AFTER EXPERIENCING VOMITING OR DIARRHEA FROM INFECTIOUS SOURCE FOR AT LEAST 24 HOURS FREE OF SYMPTOMS. PROVIDE TRAINING FOR ALL EMPLOYEES.,
- 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.
- Gloves, Use Limitation
- Items:
- Single-use glove(s)
- Problems:
- Used for multiple purposes
- Corrections:
- Gloves shall only be used for one purpose and then disposed.
- Comment:
- USED GLOVE ON COUNTER FOR RE-USE. USE GLOVE ONCE AND DISCARD - WASH HANDS AFTER REMOVING.
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED ITEMS IN HANDSINK AND RADIO BLOCKING HANDSINK. SINK WAS DRY AND UNUSED. KEEP ACCESSIBLE FOR HAND CLEANING ONLY . USE THIS CONVENIENT SINK TO ENSURE PROPER TIMELY HAND WASHING. ,
- 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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08/31/2011 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
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08/31/2010 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
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08/05/2009 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- 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.
- 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.
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
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01/23/2009 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
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08/25/2008 | Routine Inspection |
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