| No violation noted during this evaluation. | 01/22/2014 | Routine |
- Critical: Conveying Sewage
- Items:
- Sewage
- Problems:
- Not conveyed to point of disposal Through approved Sanitary sewage system
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- MOP WATER IS DUMPED INTO BACK ALLEY. SEWAGE MUST BE CONVEYED THROUGH THE SANITARY SEWAGE SYSTEM. DISPOSE OF MOP WATER AT MOP SINK. DO NOT DUMP INTO ALLEY. CORRECTED THROUGH DISCUSSION. THE MOP SINK WILL BE USED AS REQUIRED.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After eating, drinking, smoking
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEE OBSERVED EATING WHILE WEARING GLOVES AND RETURNED TO COOK LINE WITHOUT FIRST WASHING HANDS AND CHANGING GLOVES. EMPLOYEES MUST WASH HANDS AND CHANGE GLOVES AFTER ANY CONTAMINATION OCCURS AND WHEN CHANGING TASKS. CORRECTED DURING INSPECTION. EMPLOYEE WASHED HANDS AND CHANGED GLOVES.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
|
10/10/2012 | Routine |
| No violation noted during this evaluation. | 04/03/2012 | Routine Inspection |
| No violation noted during this evaluation. | 09/13/2011 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- 2-door freezer unit(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- SOME FOOD DEBRIS IN BOTTOM OF REACH-IN FREEZER. INCREASE CLEANING FREQUENCY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
03/15/2011 | Routine Inspection |
| No violation noted during this evaluation. | 09/15/2010 | Routine Inspection |
| No violation noted during this evaluation. | 03/03/2010 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- FOODS HELD LONGER THAN 24 HOURS ARE MARKED WITH PREP DATE AND DISCARD DATE. VIOLATION CORRECTED.
- 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
|
09/30/2009 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- EGG ROLLS MADE FOUR TIMES PER WEEK, HELD LONGER THAN 24 HOURS IN REACH-IN COOLER. READY-TO-EAT POTENTIALLY HAZARDOUS FOODS THAT ARE HELD LONGER THAN 24 HOURS MUST BE LABELED WITH DATE THEY WERE PREPARED. LABEL EGG ROLLS AND ANY OTHER FOODS THAT ARE HELD LONGER THAN 24 HOURS. WILL RETURN ON/ABOUT 9-28-09.,
- 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
|
09/16/2009 | Routine Inspection |
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