- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies at bar in Pine Hall and on wall by coffee maker in kitchen. Pests must be eliminated. Contact a licensed pest control operator.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled pop gun nozzles in the Pine and Oak Halls. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the bar handsink in the Maple Hall. Provide paper towels for handsink. Fill out a risk control plan and return a copy to the inspector during the revisit.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Pressure
- Items:
- Water under pressure
- Problems:
- Insufficient to meet demands
- Corrections:
- Provide sufficient water pressure to meet demand of use.
- Comment:
- Observed low water pressure for the 3 compartment sink at the bar in Oak Hall. Hot and cold water under pressure must be provided at the 3 compartment sink. Repair or replace plumbing to provide adequzate water pressure.
- General violation description:
- 5-103.12 - Water under pressure shall be provided to all fixtures, EQUIPMENT, and nonFOOD EQUIPMENT that are required to use water except that water supplied as specified under ## 5-104.12(A) and (B) to a TEMPORARY FOOD ESTABLISHMENT or in response to a temporary interruption of a water supply need not be under pressure. (Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed moldy wall behind the garbage dsiposal and 3 compartment sink in kitchen and dirty drain bowl under the 3 compartment sink in the Pine Hall, as well as dirty floor in dry storage room where round tables are kept. Facilities must be kept clean. Clean to sight and touch on a weekly basis.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing signs for the bar handsinks in Pine and Maple Halls. Provide handwashing signs at each handsink.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled pop gun holders at the bars in Pine and Oak Halls. Non-food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed missing coverplate for lightswitch across from the walk-in cooler. Install a new coverplate.
- 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:
- Observed clogged drain bowl under the 3 compartment sink in kitchen. Water overflowed on floor. Plumbing must be maintained. Repair the clogged drain for proper drainage.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no air thermometer in the walk-in cooler near the spice shelves. Provide a conspicuous air thermometer in this 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)
|
06/19/2015 | Routine |
- Critical: Hand Drying Provision
- Comment:
- HANDTOWELS PROVIDED AT EACH HANDSINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Hot Water and Chemical
- Comment:
- DISH MACHINE PROPERLY SANITIZING AT 50-100PPM CHLORINE.
- 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
- Cleaning, Frequency and Restri
- Comment:
- FLOORING CLEANED.
- 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.
- Handwashing Signage
- Comment:
- HANDWASHING SIGNS PROVIDED AT EACH HANDSINK.
- 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.
- System Maintained in Good Repa
- Comment:
- PLUMBING REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/16/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Locations:
- dish machine(s) drainline
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- AIR GAP PROVIDED.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- employee restrooms
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- dish machine(s)
- Problems:
- Not immersed in For at least 7 seconds In 50 ppm at 100 degrees f at ph 10 or less
- Corrections:
- Submerse for at least 7 seconds.
- Comment:
- NO SANITZER DISPENSING FROM DISH MACHINE. , NO SANITZER DISPENSING FROM DISH MACHINE. (0 PPM CHLORINE) ,
- 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
- Critical: Safe, Unadulterated, and Hones
- Items:
- Food
- Locations:
- CANNED GOOD(S)
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- OLD, EXPIRED, HEAVILY RUSTED CANNED FOOD ITEMS STORED ON CANNED GOODS RACK IN KITCHEN., DENTED / SPOILED / CONTAMINATED FOODS DISCARDED.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- cookline filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- Dish washing Area
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- SYRUP SPILLED ON FLOOR BELOW BAG-IN-BOX SYRUP RACK NEXT TO DISH MACHINE.,
- 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.
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Locations:
- Dry storage area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- SINGLE SERVICE ITEMS STORED DIRECTLY ON FLOOR IN DRY STORAGE AREA.
- General violation description:
- 4-903.11 - (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
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- Dish washing Area
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- MISSING CEILING TILES IN DISH WASHING AREA.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HANDWASHING SIGNAGE AT EACH HANDSINK: 1) PINE BAR HANDSINK 2) KITCHEN COOKLINE HANDSINK 3) EMPLOYEE RESTROOM HANDSINK,
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) EMPLOYEE RESTROOM HANDSINK SOILED 2) MOLDY STORAGE RACK STORING FLOWERS IN PRODUCE WALK-IN COOLER 3) LOWER PREP TABLE SHELVES IN KITCHEN STORING PLATES ARE DIRTY/DUSTY, NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) EMPLOYEE RESTROOM HANDSINK SOILED - CORRECTED - CLEANED 2) MOLDY STORAGE RACK STORING FLOWERS IN PRODUCE WALK-IN COOLER - 3) LOWER PREP TABLE SHELVES IN KITCHEN STORING PLATES ARE DIRTY/DUSTY
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- toilet(s) women's restroom
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- TOILET CLOGGED INSIDE WOMEN'S RESTROOM.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s)
- Locations:
- employee restrooms
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
12/04/2014 | Routine |
- Critical: Controlling Pests
- Comment:
- Observed no gnats in establishment. Corrected
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Cooling
- Comment:
- Observed no improper cooling. Soups under 41 degrees. Corrected
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Equipment Food-Contact Surface
- Comment:
- Observed ice machine clean. Corrected
- 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
- Critical: Hand Drying Provision
- Comment:
- Observed paper towels at all hand sinks. Corrected
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Sink, Installation
- Comment:
- Observed hot water at men's and woman's restroom hand sinks. 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.
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- Observed proper date marking in coolers. 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
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- Observed no outdated food before. Corrected
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: System Maintained in Good Repa
- Comment:
- Observed no clog or leaks at hand sink or three compartment sink in bar area. Corrected
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Good Repair and Proper Adjustm
- Comment:
- Observed no ice build up in freezers. Corrected
- 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.
- Maintaining Refuse Areas and E
- Comment:
- Observed dumpster area clean. Corrected
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Nonfood-Contact Surfaces
- Comment:
- Observed shelves clean in kitchen. Corrected
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
07/16/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed gnats at maple and pine bars. Establishment must be free of pests. Eliminate all gnats. Work with pest control provider and clean bar areas. Correct immediately,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- Observed piccata sauce made yesterday in 5 gallon container in walk in cooler at 82 degrees. Discard. Observed another sauce in 5 gallon container at 55 degrees. Discard. Potentially hazardous food must be cooled from 135 degrees to 70 degrees in 2 hours or less and from 70 degrees to 41 degrees in 4 hours or less. Correct immediately,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- Observed a large amount of black residue in ice machine ice making parts and bin. Clean and sanitize ice machine. Food contact surfaces must be clean and sanitized. Correct immediately,
- 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
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels at cook line hand sink, pine bar hand sink and maple bar hand sink. Hand washing sinks must have paper towels at all times. Correct immediately,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility restroom
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed no hot water at men's and woman restroom hand sink in lobby area. Hand washing sinks must have hot water at all times. Provide hot water to these hand sinks. 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.
- Critical: Ready-to-Eat, Potentially Haza
- 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:
- Observed no date marking. Items like humus, sauces, lunch meats, soups etc. Must have a date on them. Example 06/20 - 06/26. 6 days in between max. All ready to eat foods prepared and held for over 24 hours must be datemarked. Correct immediately,
- 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
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- Observed 2 cartons of eggs in large walk in cooler labeled April 13th. Discard. Monitor dates. Discard outdated foods. Correct immediately,
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed clog at hand sink and 3 compartment sink at maple bar. Stagnant standing water observed that is attracting gnats. Fix clogs at these sinks. Plumbing system must be maintained. Correct immediately,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed walk in freezer leaking and large amounts of ice on packaged food under condenser. Fix leak and clean up ice. Discard food boxes that are covered in ice. Equipment must be maintained. Correct immediately,
- 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.
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed excess garbage in bags on ground in back of outside dumpster. Dumpster area must be clean. Clean up excess garbage around dumpster. Correct immediately,
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed top shelves where spices are stored in kitchen to have excess food debris on it. Observed some utensil storage bins in kitchen under prep table to have excess food debris in them. Non food contact surfaces must be clean and sanitized. Correct immediately,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
06/23/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- THE ECOLAB TECHNEECIAN FIXED THE MACHINE. MADE ADJUSTMENT TO THE SANITIZER PUMP. NOTICED ABOUT 50 PPM CONCENTRATION OF CHLORINE. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
01/10/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- The dish washer is not sanitizing the dishes. No color change in the test strip was noticed. If the dishes are not sanitized the harmful bacteria may grow to hazardous levels. Sanitize the dishes in the 3 compartment sink. A follow up inspection will be conducted with in 10 days.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
12/19/2013 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER WAS AT 44F AND THE SHREDDED CHEESE WAS AT 45.8F, THE EMPLOYEE THERMOMETER SHOWED 40F. CALIBRATED BOTH THERMOMETERS AND MINE WAS AT 32.8F AND THE OPERATORS WAS AT 30 F. RANCH DRESSING WAS AT 40F. THE COOLER IS BARELY MAINTAINING THE TEMPERATURE. SET THE COOLER AT 37 F OR 38F TO COMPENSATE FOR FREQUENT OPENINGS. THE VIOLATIONS WAS CORRECTED BASED ON THE RESULTS MENTIONED ABOVE. THE EMPLOYEE DOES NOT KNOW WHAT KIND OF REPAIR WAS DONE TO THE COOLER.
- 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)
|
07/08/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE DRINK DISPENSER HOLDER WAS SOILED WITH FOOD DEBRIS. AT THE TIME OF INSPECTION IT WAS CLEANED AND SANITIZED. VIOLATION WAS CORRECTED.
- 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: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- FOUND 4 DENTED CANS IN THE KITCHEN.(2 MASHED POTATOES, 1 SOUR KRAUT, 1 BAKED BEANS). THE EMPLOYEE SEPARATED THEM TO RETURN TO THE SUPPLIER AND THE VIOLATION WAS CORRECTED.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE TWO DOOR REACH IN COOLER WAS AT 44F AND THE INDIVIDUALLY PORTIONED HALF&HALF WAS AT 44F AND SHREDDED AMERICAN CHEESE WAS AT 43.6F. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. DISCARD ALL PHF THAT ARE ABOVE 41F AND STORED IN THIS COOLER FOR MORE THAN 4 HOURS. ALL THE PHF WAS TRANSFERRED INTO THE WALK IN COOLER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 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)
- Preset Tableware
- Items:
- Preset tableware
- Problems:
- Not protected from contamination
- Corrections:
- Provide wrapped or dispense from an approved self-service dispenser.
- Comment:
- THE PRESET SILVERWARE EATING PORTIONS WERE EXPOSED. TO PREVENT POSSIBLE CONTAMINATION, WRAP THE EATING PORTION OR REPLACE THEM WHEN CUSTOMERS WERE SEATED.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
|
06/28/2013 | Routine Inspection |
- Critical: Backflow Prevention Device, Wh
- Comment:
- THE HOSE BIB VACUUM BREAKER IS INSTALLED ON THE Y BIB OF THE MOP SINK ON THE "OPEN ENDED" SIDE. CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: System Maintained in Good Repa
- Comment:
- THE FAUCET IS REPAIRED IN THE KITCHEN ON THE COOKLINE. CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/04/2013 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention backflow/backsiphonage device vacuum breaker
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- ON THE LEFT SIDE OF THE Y BIB ON THE MOP SINK A HOSE BIB VACUUM BREAKER IS NEEDED, THERE IS NO VACUUM BREAKER TODAY DOWNSTREAM OF THE ON/OFF SWITCH. THERE IS A VACUUM BREAKER BUILT INTO THE CHEMICAL DISPENSER ON THE RIGHT SIDE. PROVIDE A HOSE BIB VACUUM BREAKER, RECHECK IN 10 DAYS.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f After preparation
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- LARGE TUB OF RANCH DRESSING AND LARGE TUB OF YOGURT IN REACH IN COOLER WITHOUT DATE MARKS. DATE MARK ALL RTE POTENTIALLY HAZARDOUS FOODS TO DISCARD WITHIN 7 DAYS FROM PREP. NOTE : ITEMS THAT WERE PULLED FROM THE FREEZER TODAY ( AND ARE STILL FROZEN) HAVE DISCARD DATES THAT WERE WRITTEN ON THE ITEMS WHEN THEY WERE FROZEN THAT ARE LONGER THAN 7 DAYS OUT. MAKE SURE WHEN YOU PULL THESE ITEMS FROM THE FREEZER YOU CHANGE THE DISCARD DATE TO 7 DAYS FROM THE TIME THEY THAW. MONITOR DAILY., LARGE TUBS OF RANCH DRESSING AND YOGURT WERE DISCARDED AT TIME OF INSPECTION.
- 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
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR FAUCET ON HANDWASH SINK IN KITCHEN ON COOKLINE, FAUCET IS NOT FUNCTIONAL TODAY. REVISIT IN 10 DAYS.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR THE STEEL PIECE THAT IS STICKING UP AT THE BOTTOM OF THE RAMP INTO THE WALK IN FREEZER. CORRECT BY NEXT INSPECTION. IT IS DANGEROUS AND MAKES FOR DIFFICULT FLOOR CLEANING.
- 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.
|
12/20/2012 | Routine |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f After preparation
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED THE FOLLOWING FOODS IMPROPERLY DATE MARKED WITH THE DISCARD DATE EXCEEDING 7 DAYS AFTER THE PREPARATION DATE: -RANCH DRESSING WITH DISCARD DATES OF 6/12 AND 6/18 -HUMUS WITH DISCARD DATES OF 6/15 AND 6/18 -LAMB STOCK AND SAUCE WITH DISCARD DATES OF 6/18 POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD FOR MORE THAN 24 HOURS IN THE REFRIGERATOR MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. THE EXPIRATION OR DISCARD DATE IS DETERMINED BY ADDING 6 DAYS TO THE PREPARATION DATE. FOR EXAMPLE, A FOOD ITEM PREPARED TODAY (5/31) MUST BE CONSUMED OR DISCARDED BY THE END OF THE DAY ON 6/6. CHANGE DATE MARKINGS ON THE RANCH DRESSING, HUMUS, AND LAMB STOCK AND SAUCE TO REFLECT THE 7 DAY REQUIREMENT. CORRECTED DURING INSPECTION BY CHANGING THE DATE MARKINGS AS REQUIRED AND DISCUSSING PROPER DATE MARKING WITH STAFF.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- THE LIGHT SHIELD IN THE MAIN WALK-IN COOLER AND ABOVE THE DISH MACHINE ARE MISSING. LIGHTS MUST BE SHIELDED. PROVIDE LIGHT SHIELDS.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
05/31/2012 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures walls
- Locations:
- Dish washing Area wall(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Walls around dish area are greasy (above and below stainless drain board). 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.
|
11/18/2011 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Floor drain near unused dishmachine is moldy. Clean & sanitize regularly.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk in freezer(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Walk-in freezer dripping: ice has formed on shelves, floor. Repair.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Dish washing Area
- Problems:
- Not provided In dishwash area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Light fixture above (used) dishmachine is missing shield. Replace shield or provide with sleeves or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Repairing
- Items:
- Physical facilities
- Locations:
- walk in freezer(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Rubber coving under walk-in freezer threshold has fallen off. Re-attach.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
04/29/2011 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Comment:
- A VENTED DOUBLE CHECK VALVE ASSEMBLY BACKFLOW PREVENTER WAS ORDERED TO BE INSTALLED TO PREVENT POSSIBLE BACKFLOW CONTAMINATION FROM THE SANITARY SPRAY HOSES IN THE MEN'S TOILET STALLS. THE NEED FOR THE VENTED DOUBLE CHECK VALVE NO LONGER EXISTS
- General violation description:
- 5-203.14 - THE SPRAY HOSE PIPING SYSTEM HAS BEEN REMOVED. CORRECTED.
|
03/17/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Comment:
- MEN'S REST ROOM TOILET STALL
- General violation description:
- 5-203.14 - SANITATION SPRAY HOSES IS ISOLATED BY A SINGLE CHECK VALVE WHICH IS NOT ADEQUATELY RELIABLE. INSTALL AN AMERICAN SOCIETY OF SANITARY ENGINEERING (ASSE) 1012 APPROVED VENTED DOUBLE CHECK VALVE HORIZONTALLY TO REPLACE THE EXISTING CHECK VALVE. CORRECT BY 1/17/2011.
- Critical: Backflow Prevention Device/Req
- Comment:
- MEN'S REST ROOM TOILET STALL
- General violation description:
- 5-203.14 - SANITATION SPRAY HOSES IS ISOLATED BY A SINGLE CHECK VALVE WHICH IS NOT ADEQUATELY RELIABLE. INSTALL AN AMERICAN SOCIETY OF SANITARY ENGINEERING (ASSE) 1012 APPROVED VENTED DOUBLE CHECK VALVE HORIZONTALLY TO REPLACE THE EXISTING CHECK VALVE. CORRECT BY 1/17/2011., ,
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- POTENTIALLY HAZARDOUS READY-TO-EAT FOOD IN WALK-IN COOLER NOW PROPERLY DATE-MARKED. 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
|
01/07/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device constant pressure backflow preventor
- Locations:
- men's rest room Water line
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE MEN'S BATH ROOM HAS NEW SPRAY NOZZLES INSTALLED FOR USE WITHIN THE TOILET AREA WITHOUT BACKFLOW PREVENTION. ALL PUBLIC WATER CONNECTIONS SHALL HAVE BACKFLOW PROTECTION INSTALLED AND PROPERLY WORKING. INSTALL A BACKFLOW PREVENTER ON MEN'S BATHROOM SPRAY NOZZLES BY 11/26/10. , ,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device constant pressure backflow preventor
- Locations:
- men's rest room Water line
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE MEN'S BATH ROOM HAS NEW SPRAY NOZZLES INSTALLED FOR USE WITHIN THE TOILET AREA WITHOUT BACKFLOW PREVENTION. ALL PUBLIC WATER CONNECTIONS SHALL HAVE BACKFLOW PROTECTION INSTALLED AND PROPERLY WORKING. INSTALL A BACKFLOW PREVENTER ON MEN'S BATHROOM SPRAY NOZZLES BY 11/26/10. , , , ,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- MEATS (BEEF) LOCATED IN WALK IN COOLER HAVE NO DATE MARK. ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS SHALL BE PROPERLY MARKED FOR FOOD SAFETY. PROPERLY DATE MARK ALL REQUIRED FOODS FOR SAFETY. CORRECT BY 11/26/10. , , ,
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- men's rest room Toilet, men's rest room Toilet
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE FIRST MEN'S REST ROOM TOILET IS VERY UNCLEAN. ALL AREAS AND FACILITY ITEMS SHALL BE IN GOOD WORKING ORDER AND CLEANED REGULARLY AS REQUIRED. CLEAN REST ROOM TOILET IMMEDIATELY AND BY 5/16/11.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- hot holding unit(s) gaskets
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE "HATCO" HOT HOLDER GASKET SEAL HAS TAPE HOLDING IT ON--IN POOR CONDITION. ALL EQUIPMENT SHALL REMAIN IN PROPER WORKING ORDER. REPAIR GASKET/REPLACE BY 5/16/11.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk in freezer(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE WALK-IN FREEZER HAS ICE ON TOP OF FOOD PACKAGES. ALL EQUIPMENT SHALL BE IN PROPER WORKING CONDITION. REPAIR WATER DRAINAGE LEAK--CORRECT BY 5/16/11.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HAND SINKS IN KITCHEN AREA ARE NOT STOCKED WITH HAND DRYING PROVISIONS. ALL HAND SINKS SHALL HAVE HAND DRYING PROVISIONS FOOD HAND CLEANING. PROPERLY STOCK ALL HAND SINK AT ALL TIMES, CORRECT BY 5/16/11.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- kitchen and bar Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE KITCHEN AREA HAND SINKS AND BAR SINKS ARE MISSING HANDWASHING SIGNAGE. ALL HAND WASH SINKS SHALL HAVE PROPER HANDWASHING SIGNAGE. PROPERY STOCK ALL HAND SINKS AT ALL TIMES, CORRECT BY 5/16/11.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- walk-in cooler(s) prep area
- Problems:
- Not provided In prep area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- THE KITCHEN AREA HAS UNSHIELDED LIGHTS IN WALKIN COOLER/FREEZER AND KITCHEN PREP AREA. ALL LIGHTS SHALL BE SHIELDED TO PREVENT PHYSICAL CONTAMINATION. INSTALL LIGHT SHIELDS BY 5/16/11.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Surface Characteristics, Indoo
- Items:
- Floor material(s)
- Locations:
- bar(s)
- Problems:
- Not durable
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- THE BAR AREA HAS BARE WOOD USED TO STORE EQUIPMENT. ALL WORK AREAS SHALL HAVE SMOOTH, EASY TO CLEAN, NON ABSORBENT MATERIALS IN WORK AREAS. SEAL, PAINT OR REMOVE IT. ,
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- dish machine(s) spray nozzle
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE DISHWASH MACHINE AREA HAND SPRAYER HAS NO ABILITY TO WORK/NEEDS REPAIR. ALL ITEMS SHALL REMAIN IN PROPER WORKING ORDER AT ALL TIMES. REPAIR DISH MACHINE SPRAYER BY 5/16/11.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
11/16/2010 | Routine Inspection |
| No violation noted during this evaluation. | 05/12/2010 | Follow-up |
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