- Critical: Handwashing Sink, Installation
- Comment:
- Observed hot and cold water at back hand sink. 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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05/04/2015 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility back
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed hot water turned off to hand washing sink near three compartment sink due to leak. Fix leak and provide hot and cold running water to this hand sink. Hand sinks must have hot and cold running water. Correct immediately,
- 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.
- Equipment and utensils
- Items:
- Equipment and utensil(s)
- Problems:
- Not durable Constructed To retain characteristic qualities under normal use conditions
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- Observed George Forman grill and Cooks flat grill in kitchen. These are not approved to be used in a commercial kitchen. State for household use only. Remove from facility and use equipment designed to be used in a commercial kitchen.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed leaking condenser in walk in freezer. Leaking into collection pan that has ice in it from condenser. Fix leak and clean up excess ice. Observed ice cream walk in freezer condenser leaking into a bucket. Fix leak Equipment must be maintained in good working order.
- 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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04/22/2015 | Routine |
| No violation noted during this evaluation. | 10/23/2014 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED. AIR GAP PROVIDED AT THE OVERHEAD SPRAYER AT THE 3 COMPARTMENT SINK.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Good Repair and Calibration
- Comment:
- CORRECTED. DIGITAL FOOD THERMOMETER PROVIDED.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
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04/30/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between drain line and flood rim of receiving drain Equipment
- Locations:
- overhead sprayer
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
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04/08/2014 | Routine |
| No violation noted during this evaluation. | 11/01/2013 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- QUAT TEST STRIPS NOT PROVIDED. A TEST KIT SHALL BE PROVIDED TO TEST THE CONCENTRATION OF SANITIZATION. PROVIDE QUAT TEST STRIPS. FOLLOW UP IN 10 DAYS. ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OUTSIDE DUMPSTER DOOR ON THE SIDE WAS OPEN. OUTSIDE DUMPSTER SHALL BE KEPT COVERED. KEEP COVERED.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- EMPLOYEE RESTROOM FOR MEN AND WOMEN DO NOT HAVE HAND WASH SIGNAGE. HAND WASH POSTERS SHALL BE PROVIDED TO INSTRUCT EMPLOYEES TO WASH THEIR HANDS AT EACH HAND WASH SINK. PROVIDE.
- 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.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in ladies restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- LADIES RESTROOM NEEDS A COVERED TRASH CAN. COVERED TRASH CANS SHALL BE PROVIDED FOR THE DISPOSAL OF SANITARY NAPKINS. PROVIDE COVERED TRASH CAN.
- 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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10/09/2013 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- walk in freezer(s) interior
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep free of substantial ice / frost accumulations the interior surfaces of the walk in freezer. Simply defrost this unit and trouble-shoot the maintanence reason(s) for this heavy frost buildup on interior of this freezer. Problem appears to be at or near the entry door.
- 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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09/12/2012 | Routine |
- Lighting, Intensity
- Items:
- Lighting intensity at work levels
- Locations:
- Dry storage area Overhead
- Corrections:
- Provide as required
- Comment:
- Replace burnt out light bulbs as necessary to rear corner area of the dry storage area. Simply keep all bulbs in good working order so that illumination is as originally designed.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
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03/01/2012 | Routine Inspection |
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- kitchen walk-in freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Elevate boxes of food stuffs a minimum 6" off the floor of the walk in freezer. This practice will help minimize the chance of accidental food contaminations while cleaning and working around within this freezer. Simply elevate boxes of shelfs.;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- kitchen reach-in cooler(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Repair, replace, or remove from service the non-functional reach in cooler located near front of kitchen. All kitchen equipment must remain in good working order. A Capital Work Order has been issued for service to this particular cooling unit. Continue to properly store foods requiring cold storage elsewhere until corrections / repairs are complete.
- 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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08/29/2011 | Routine Inspection |
- Lighting, Intensity
- Items:
- Lighting intensity at work levels
- Locations:
- Dry Storage room Overhead
- Corrections:
- Provide as required
- Comment:
- Evaluate and replace as necessary any / all non working light bulb within kitchen and / or dry storage room. Bright lighting helps to illuminate all work areas allowing for thorough cleanings.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- 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:
- Begin practice of properly elevating ALL single service type dry goods a minimum 6" off the dry goods storage room floor. Simply elevate and organize all dry goods so that they are properly off the floor to minimize the chance of accidental contamination resulting from 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 -
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02/23/2011 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- kitchen
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Remove ice build-up from interior of Walk-In Freezer(near office). Check the door seals (gaskets) to determine whether door seals when closed. Check how unit is working concerning controlling moisture accumulation in freezer.
- 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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08/25/2010 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- SEVERAL SINK FAUCETS AND THE FAUCET FOR THE SOILED DISH DRAINBOARD DRAIN TROUGH DRIP. ELIMINATE THE DRIPS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR THE HANDLE ON THE RIGHT VULCAN OVEN DOOR.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE SEALANT (CAULK) ON THE COVING TILE TO WALL SEAM OF THE DESSERT FREEZER HAS FAILED. REPAIR THE TILE TO WALL SEAM - - - REPLACE CAULK.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- SEVERAL SINK FAUCETS AND THE FAUCET FOR THE SOILED DISH DRAINBOARD DRAIN TROUGH DRIP. ELIMINATE THE DRIPS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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02/03/2010 | Routine Inspection |
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- kitchen counter(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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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07/13/2009 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Dining area 2 door cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- YOGURT TEMPERATURE IS 43.6 F . REPAIR OR ADJUST TO BRING < 41 F FOOD TEMPERATURE IMMEDIATELY, MEANWHILE MOVE PHF,S TO PROPERLY FUNCTIONING COOLER UNTIL REPAIR. REVISIT IS WITHIN 10 DAYS.,
- 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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01/07/2009 | Routine Inspection |
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