| No violation noted during this evaluation. | 02/26/2015 | Routine |
| No violation noted during this evaluation. | 01/29/2014 | Routine Inspection |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- NO SOAP WAS AVAILABLE AT THE HAND WASH STATION. PROVIDE SOAP. THE SOAP WAS PROVIDED AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- THE DISH WASHER DID NOT REACH THE SANITIZATION TEMPERATURE. GET IT REPAIRED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. AT THE TIME OF INSPECTION IT POWER WAS DISCONNECTED TO THE MACHINE AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
01/31/2013 | Routine Inspection |
| No violation noted during this evaluation. | 01/31/2012 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s), Employee(s)
- Problems:
- Eating, Eating
- Corrections:
- Eat only in designated areas as restricted above., Eat only in designated areas as restricted above.
- Comment:
- EMPLOYEE OBSERVED EATING CAKE IN THE KITCHEN WHILE PREPARING FOOD. EMPLOYEES MAY EAT ONLY IN DESIGNATED AREAS OUTSIDE THE KITCHEN WHERE FOOD AND FOOD ITEMS CANNOT BECOME CONTAMINATED. DO NOT ALLOW EMPLOYEES TO EAT IN THE KITCHEN WHILE WORKING WITH FOOD. CORRECTED DURING INSPECTION BY INFORMING EMPLOYEE TO STOP EATING IN THE KITCHEN. CAKE DISCARDED.
- 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: 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 DID NOT WASH HANDS AFTER EATING OR WHEN CHANGING GLOVES WHILE WORKING WITH FOOD. EMPLOYEES SHALL WASH HANDS AFTER ANY CONTAMINATION OCCURS, SUCH AS AFTER EATING AND CHANGING TASKS. TRAIN ALL EMPLOYEES ON WHEN HAND WASHING IS REQUIRED. CORRECTED DURING INSPECTION WITH DISCUSSION WITH THE EMPLOYEE WHO IS NOT A REGULAR FOOD EMPLOYEE. HANDS WERE WASHED AND THE EMPLOYEE UNDERSTANDS THE "WHEN TO WASH" REQUIREMENTS.
- 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
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A FOOD THERMOMETER.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- PROVIDE HAIR RESTRAINT.
- 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
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink kitchen
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SOAP AT THE KITCHEN HAND WASH SINK.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A UNIT THERMOMETER IN THE DELFIELD 1-DOOR REACH-IN COOLER.
- 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)
|
01/20/2011 | Routine Inspection |
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink kitchen
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE HAND SOAP AT THE HAND WASH SINK.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink kitchen
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE HAND SOAP AT THE HAND WASH SINK.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
|
01/27/2010 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE UNDER-COUNTER CABINETS. CLEAN THE OVENS, RANGE TOP, HOOD FILTERS. CLEAN THE TAN CARTS.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- kitchen
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR THE HINGE ON THE 1ST UNDER-COUNTER CABINET 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.
|
07/17/2009 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- kitchen
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN AND SANITIZE COUNTER (S) AFFECTED BY LEAK. CLEAN WALLS, CEILING AND FLOOR AFFECTED BY LEAK.
- 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- FINISH ROOF REPAIRS. REPAIR CEILING AND WALL AREA AS NEEDED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
01/21/2009 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen oven (s)
- Problems:
- Soiled
- Corrections:
- Keep 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- kitchen
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- REMOVE COBWEBS FROM CORNER BY FREEZER.
- 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.
|
07/10/2008 | Routine Inspection |
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