- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection potatoes, tomato's, lettuce, deli in prep cooler holding at 41 F or below. Corrected.
- 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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02/26/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection in prep cooler, raw steak holding at 45 F, Baked potato 45 F, cooked noodles 45 F. All potentially hazardous cold food must be held at 41 F or below. All potentially hazardous cold food held out of temperature for more then 6 hours was discarded at time of inspection. A follow up will occur in about 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)
|
02/16/2015 | Routine |
| No violation noted during this evaluation. | 08/20/2014 | Routine |
| No violation noted during this evaluation. | 02/20/2014 | Routine Inspection |
| No violation noted during this evaluation. | 08/20/2013 | Routine Inspection |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Found two dented cans of Marinara Sauce. If the can is dented on the seam, there may be micro opening and the air goes in and damage the product. So, dented cans return to the supplier or discard them. The violation was corrected at the time of inspection by separating them to return to the supplier. Violation was corrected by education.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- The kitchen hand wash station was blocked with a tray of food and the hand d wash station in the back room was blocked with a bread cart. At the time of inspection the obstructions were removed and the violation was corrected. Never block the hand wash station. It discourages employees to wash hands. Violation was corrected by education. A risk control plan form was provided to the operator.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The cold water faucet is leaking water. Get it repaired instead of shutting it down.
- 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.
|
07/17/2013 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE SINGLE DOOR DISPLAY REACH IN COOLER WAS AT 43.8 F AND THE MILK WAS AT 44.1 F. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. AT THE TIME OF INSPECTION THE TEMPERATURE WAS LOWERED AND THE AIR TEMPERATURE WAS 34.5F. SET THE COOLER AROUND 37F OR 38F TO COMPENSATE FOR THE FREEQUENT OPENING. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- 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)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- THE HAND WASH STATION IN THE BACK ROOM WAS BLOCKED WITH A BREAD CART. DO NOT BLOCK THE HAND WASH STATION. THE CART WAS MOVED AND THE VIOLATION WAS CORRECTED.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- IN THE KITCHEN THE COLD WATER FAUCET WAS IN OPERABLE. GET IT FIXED.
- 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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01/23/2013 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of plumbing fixture
- Locations:
- dipper well
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE DIPPER WELL SUPPLY PIPE HAS SAGGED DOWN BELOW THE RIM OF THE DRAIN SINK. CORRECTED BY RAISING THE PIPE TO PROVIDE AN AIR GAP.
- 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).
|
07/19/2012 | Routine Inspection |
| No violation noted during this evaluation. | 01/30/2012 | Routine Inspection |
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- THE REAR SCREEN DOOR HAS GAPS LARGER THAN 1/16 INCH A THE BOTTOM AND TOP. PROVIDE A TIGHT FITTING SCREEN DOOR OR REMOVE TO PREVENT PEST ENTRY.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
08/04/2011 | Routine Inspection |
| No violation noted during this evaluation. | 02/15/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ALL CRITICAL ITEMS CORRECTED. ICE MACHINE STORAGE INTERIOR CLEANED.
- 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: Eating, Drinking or Tobacco
- Comment:
- LIDDED CUPS WITH STRAWS USED FOR EMPLOYEE DRINKS.
- 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
|
09/08/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- CLEAN PLASTIC OVERHANG IN SIDE ICE MACHINE.....ACCUMULATED BLACK GROWTH OR RESIDUE OBSERVED ON SURFACE EDGE....CONDENSATE DRIPS OVER RESIDUE ONTO ICE IN ICE BIN. DISCARD ICE, CLEAN AND SANITIZE IN=TERIOR , THEN BEGIN ICE MAKING PROCESS AGAIN. CLEAN ACCUMULATING FOOD RESIDUE OBSERVED ON CAN OPENER BLADE.
- 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- CLEAN PLASTIC OVERHANG IN SIDE ICE MACHINE.....ACCUMULATED BLACK GROWTH OR RESIDUE OBSERVED ON SURFACE EDGE....CONDENSATE DRIPS OVER RESIDUE ONTO ICE IN ICE BIN. DISCARD ICE, CLEAN AND SANITIZE IN=TERIOR , THEN BEGIN ICE MAKING PROCESS AGAIN. CLEAN ACCUMULATING FOOD RESIDUE OBSERVED ON CAN OPENER BLADE.,
- 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: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- USE LIDDED CUP WITH STRAWS FOR DRINKS AT FOOD WORK AREA.....OPEN SYROFOAM CUP OF COFFEE OBSERVED ON TOASTER.....CORRECTED AT TIME OF VISIT BY REMOVING FROM THE FOOD PREP AREA.
- 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: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- USE LIDDED CUP WITH STRAWS FOR DRINKS AT FOOD WORK AREA.....OPEN SYROFOAM CUP OF COFFEE OBSERVED ON TOASTER.....CORRECTED AT TIME OF VISIT BY REMOVING FROM THE FOOD PREP AREA.,
- 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
|
08/20/2010 | Routine Inspection |
| No violation noted during this evaluation. | 03/02/2010 | Follow-up |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- STORE RAW ANIMAL FOODS SEPARATE SHELF OR DRAWER.....HAMBURGER PATTIES STORED ADJACENT TO PREASSEMBLED HAM , SWISS, BUN IN COOLER DRAWER.....CORRECTED AT VISIT BY RELOCATING THE SANDWICHES.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- 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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02/25/2010 | Routine Inspection |
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