- Critical: Common Name
- Comment:
- A PHOTO OF THE LABELED SPRAY BOTTLE HAS BEEN E-MAILED TO THIS OFFICE. THE OTHER SPRAY BOTTLE IS GONE, AS PER THE E-MAIL MESSAGE. VIOLATION IS CORRECTED.
- 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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06/15/2015 | Follow-up |
- Critical: Common Name
- Locations:
- By the ice machine(s)
- Comment:
- THERE ARE TWO UNMARKED SPRAY BOTTLES ON THE FLOOR NEAR THE ICE MACHINE. LABEL THE BOTTLES CONTENT. A PHOTO OF THE LABELED BOTTLES CAN BE E-MAILED TO THIS OFFICE AS ACCEPTABLE PROOF OF CORRECTION. CORRECT THIS ITEM IN TEN DAYS OR LESS.,
- 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.
|
06/05/2015 | Routine |
| No violation noted during this evaluation. | 11/21/2014 | Routine |
- Critical: Food Display
- Comment:
- Sneeze guard protection of cake corrected: info per phone call to CFM, cake will be served from the kitchen per individual slice through serving window.
- General violation description:
- 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
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06/02/2014 | Follow-up |
- Critical: Food Display
- Items:
- Food on display display table
- Locations:
- Dining area
- Problems:
- Lacking protection Sneeze guards
- Corrections:
- Protect against contamination
- Comment:
- OBSERVED OPEN CAKE ON SELF SERVE TABLE WITHOUT SNEEZE/COUGH GUARDS OR COVERS. PROVIDE SNEEZE PROTECTION. CORRECT WITHIN 10 DAYS.,
- General violation description:
- 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
- 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:
- USING THE HAND SINK FOR COFFEE WATER. USE FOR HAND WASHING ONLY. USE THE 3 COMPARTMENT SINK FOR OTHER WATER., CORRECTED BY USING THE 3 C 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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05/12/2014 | Routine |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- kitchen 3-compartment sink
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- WARES ARE NOT SANITIZED AFTER CLEANING. WARES ARE SANITIZED THE NEXT DAY BEFORE USE. BECAUSE THE KITCHEN IS USED AFTER HOURS BY OTHER GROUPS (PER PERSON IN CHARGE), DISHES MUST BE SANITIZED IMMEDIATELY AFTER CLEANING (FOR DISHES THAT DO NOT GO BACK TO THE CATERER/ FOOD DISTRIBUTION CENTER FOR CLEANING AND SANITIZING). NOTE: IT IS STILL A GOOD POLICY TO SANITIZE IN THE MORNING BEFORE USING, IN CASE AFTER HOURS USERS DO NOT SANITIZE. HOWEVER, IT IS THE RESPONSIBLE OF THE LICENSE HOLDER TO ENSURE THAT AFTER HOURS KITCHEN USERS FOLLOW THE FOOD CODE (INCLUDING SANITIZING)., CORRECTED BY SANITIZING IN QUATERNARY AMMONIUM.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Temperature Measuring Devices
- Items:
- Thermometer(s) freezer
- Locations:
- Dining area reach-in freezer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A THERMOMETER INSIDE OF THE REACH IN FREEZER IN THE DINING ROOM - NEAR THE DOOR/FRONT AREA OF FREEZER.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
11/15/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- Ice machine(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER HAS OLD STICKY DEBRIS AN LIGHT RUST ON BLADE. KEEP CLEAN, CLEAN AND SANITIZE AFTER EACH USE. CORRECTED BY CLEANING.
- 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s), Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Cooler/s
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- OBSERVED ITEM MARKED PINA COLADA SALAD HAVING WHIPPED SOY PRODUCT EXPIRED. MANUFACTURER SELL BY DATE WAS 5-5-13. THE ITEM WAS NOT DATE MARKED AT TIME IT WAS OPENED. DATE MARKED TO USE WITHIN 6 DAYS AFTER OPENING. DISPOSE OF WITHIN THAT TIME OR BY MANUFACTURER DATE, WHICH EVER COMES FIRST. CORRECTED BY DISPOSING OF THAT FOOD.
- 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
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Locations:
- Ice machine(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- THE ICE MACHINE HAS A LIGHT LAYER OF PINK MILDEW LIKE DEBRIS. CLEAN MORE FREQUENTLY - AS OFTEN AS NEEDED TO KEEP CLEAN.
- 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
|
05/29/2013 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- storage room
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Stains on floor of dry storage room, including remnants of a liquid partially under shelving unit. 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen storage shelves
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Cubbies along back of wall of kitchen are dirty. Dried coffee stains in cubby holding coffee carafes. 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.
|
11/08/2012 | Routine Inspection |
| No violation noted during this evaluation. | 05/02/2012 | Routine Inspection |
| No violation noted during this evaluation. | 09/27/2011 | Routine Inspection |
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