- Areas, Enclosures, and Recepta
- Items:
- Receptacle(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection dumpster enclosure door on the side is unable to close properly because gate latch is attached at wrong angle. Correct by fixing gate latch so it closes correctly. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 5-501.111 - Storage areas, enclosures, and receptacles for REFUSE, recyclables, and returnable's shall be maintained in good repair.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection inside walk in cooler ice building up on the floors and on the condenser line. Also in reach in freezer is starting to have ice build up on the ceiling. Correct by cleaning at a frequency able to prevent the build up of ice. A follow up will occur at the next routine inspection.
- 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 at time of inspection floor by the hand sink upon first entering kitchen has a broken tile. Floor is collecting water. Correct by repairing floor so that water dose not pool up on the floor. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
09/18/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- 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
|
09/20/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- THE AIR TEMPERATURE INSIDE THE COOLER WAS AT 33F AND THE AMERICAN SHREDDED CHEESE WAS AT 38.9F. THE MANAGER DOES NOT KNOW THE KIND OF REPAIR THAT WAS DONE. VIOLATION HAD BEEN 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)
|
09/20/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- THE COOLER WAS AT 42.3 F AND THE SHREDDED CHEESE WAS AT 48F, The UPPER PART OF THE COOLER WAS ABOUT 50F BASED ON CHECKING DIFFERENT FOODS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. DO NOT STORE ANY PHF INTO THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER. NO PHF WAS STORED IN THE BOTTOM OF 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)
|
09/12/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE 2 DOOR IN RAIL COOLER WAS AT 52F AND THE FETA CHEESE WAS AT 65F. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE DANGER ZONE(41F-135F) FOR MORE THAN 4 HOURS. THE OPERATOR FOUND OUT THAT THE FUSE WAS TRIPPED. SHE THINKS MIGHT HAVE HAPPENED 2 HOURS AGO. STILL THE PHF IS AT HIGH TEMPERATURE. DISCARD ALL THE PHF ITEMS THAT ARE ABOVE 41F FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. WHEN I RECHECKED THE COOLER IT WAS AT 40 F. , ,
- 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)
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- DEBRIS ACCUMULATED UNDER THE DRINK DISPENSERS IN THE KITCHEN. KEEP THE FLOOR 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.
|
08/31/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- NOTICED FOOD DEBRIS ON THE FOOD PREP TABLE IN THE BACK ROOM AND ON THE 3-COMPARTMENT SINK DISH DRY OVERHANG. CLEAN AND SANITIZE. THE VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION BY CLEANING AND SANITIZING THE DEBRIS.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE HAND WASH SINK DRAIN PIPE LOCATED IN THE FRONT ROOM WAS LEAKING WATER. GET IT REPAIRED.
- 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.
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- NOTICED FOOD DEBRIS ON THE FOOD PREP TABLE IN THE BACK ROOM AND ON THE 3-COMPARTMENT SINK DISH DRY OVERHANG. CLEAN AND SANITIZE. THE VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION BY CLEANING AND SANITIZING THE DEBRIS.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE HAND WASH SINK DRAIN PIPE LOCATED IN THE FRONT ROOM WAS LEAKING WATER. GET IT REPAIRED.
- 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.
|
09/07/2011 | Routine Inspection |
| No violation noted during this evaluation. | 08/23/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- A. RAW HAMBURGER MEAT AT 60 DEGREES ON TOP 2 WELL LEVELS OF MEAT PREP COOLER. DISCARDED. HOLD AT 41 DEGREES OR LESS AT ALL TIMES B. CUT TOMATOES AT 50 DEGREES ON BOTH PREP COOLERS ON MAKE LINES. COOLER ON LOWER LEVEL AT 53 DEGREES. TIME MARK CUT TOMATOES FOR 4 HOURS OR LESS OR KEEP AT 41 DEGREES OR LESS CORRECT IMMEDIATELY,
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- EMPLOYEE PREPARING HAMBURGER AND TOUCHING READY TO EAT BUNS AND TOPPINGS WITH BARE HANDS. EMPLOYEES MUST USE GLOVES, TONGS, OR DELI TISSUE WHEN HANDLING READY TO EAT FOODS CORRECT IMMEDIATELY CORRECTED AT TIME OF INSPECTION BY GLOVE USE AND BY EDUCATION CORRECTED
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- A. GAP IN FILTERS. PROVIDE MISSING PIECE TO FILTERS ABOVE GRILL. B. FIX SMALL LEAK UNDER HAND WASHING SINK IN BACK PREP AREA. EQUIPMENT MUST BE MAINTAINED
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s) window(s)
- Problems:
- Not self-closing
- Corrections:
- Provide self-closure.
- Comment:
- DRIVE THROUGH WINDOW NOT SELF CLOSING. FIX WINDOW SO IT SELF CLOSES. CORRECT IMMEDIATELY
- 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
|
08/11/2009 | Routine Inspection |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- CHILI MADE YESTERDAY STORED IN WALK IN COOLER AT 45 DEGREES. DISCARDED AT TIME OF INSPECTION. COOL CHILI RAPIDLY. FROM 135 DEGREES TO 70 DEGREES IN 2 HOURS OR LESS AND FROM 70 TO 41 DEGREES IN 4 HOURS. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY DISCARDING CHILI 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN HEAT LAP AREA ABOVE FRYERS. SOILED WITH GREASE AND DUST 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.
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A, FIX SMALL LEAK UNDER HAND SINK IN PREP AREA B. FIX SMALL LEAK ON VACUUM BREAKER AT MOP SINK. CORRECT IMMEDIATELY PLUMBING SYSTEM MUST BE MAINTIANED
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/12/2009 | Routine Inspection |
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- MANY DRAIN FLY'S PRESENT IN FACILITY IN PREP AREA, DRY STORAGE, BATHROOM HALLWAY, BATHROOMS ETC. ELIMINATE ALL DRAIN FLY'S CORRECT IMMEDIATELY MOUSE ACTIVITY PRESENT. A FEW DROPPINGS FOUND AND WALLS CHEWED ON. ELIMINATE ALL MICE IF PRESENT. PATCH/ FIX HOLES IN WALL UNDER ICE MACHINE AND UNDER LOCKERS (IF PRESENT) ESTABLISHMENT MUST BE FREE OF PESTS. 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: Controlling Pests
- Items:
- Pest(s) flies
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- MANY DRAIN FLY'S PRESENT IN FACILITY IN PREP AREA, DRY STORAGE, BATHROOM HALLWAY, BATHROOMS ETC. ELIMINATE ALL DRAIN FLY'S CORRECT IMMEDIATELY MOUSE ACTIVITY PRESENT. A FEW DROPPINGS FOUND AND WALLS CHEWED ON. ELIMINATE ALL MICE IF PRESENT. PATCH/ FIX HOLES IN WALL UNDER ICE MACHINE AND UNDER LOCKERS (IF PRESENT) ESTABLISHMENT MUST BE FREE OF PESTS. 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- A. CLEAN EXCESS GREASE UNDER FRYER FILTERS AND ON WALL. B. CLEAN ALL AIR GAPS IN ESTABLISHMENT AND DOWN IN DRAIN. C. CLEAN MOP SINK ROOM AND MOP SINK. SOILED D. CLEAN FLOORS UNDER ALL EQUIPMENT ESPECIALLY UNDER ICE MACHINE AND STORAGE LOCKER AREAS. CORRECT IMMEDIATELY
- 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- 1 EMPLOYEE PREPARING FOOD WITHOUT A HAT OR HAIR NET. ANOTHER EMPLOYEE PREPARING FOOD WITH A VISOR ON. VISORS ARE NOT ACCEPTABLE HAIR RESTRAINTS. EMPLOYEES MUST WEAR A HAT OR HAIR NET WHEN PREPARING FOOD CORRECT IMMEDIATELY
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- 1 EMPLOYEE PREPARING FOOD WITHOUT A HAT OR HAIR NET. ANOTHER EMPLOYEE PREPARING FOOD WITH A VISOR ON. VISORS ARE NOT ACCEPTABLE HAIR RESTRAINTS. EMPLOYEES MUST WEAR A HAT OR HAIR NET WHEN PREPARING FOOD CORRECT IMMEDIATELY,
- 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
- Miscellaneous Sources
- Items:
- Food
- Problems:
- Not protected From contamination
- Corrections:
- Protect against contamination
- Comment:
- REMOVE GLUE FLY'S STRIP STORED ABOVE/ BY BUN STORAGE AREA. CORRECT IMMEDIATELY
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Miscellaneous Sources
- Items:
- Food
- Problems:
- Not protected From contamination
- Corrections:
- Protect against contamination
- Comment:
- REMOVE GLUE FLY'S STRIP STORED ABOVE/ BY BUN STORAGE AREA. CORRECT IMMEDIATELY,
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Outer Openings, Protected
- Items:
- Outer opening(s) window(s)
- Problems:
- Not self-closing
- Corrections:
- Provide self-closure.
- Comment:
- PROVIDE SELF CLOSING BACK DRIVE THROUGH AREA WINDOW
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored in Less than
- Comment:
- LESS THAN 100 PPM QUAT IN MANY RAG BUCKETS. STORE WET RAGS IN QUAT SOLUTION THAT IS AT LEAST 200 PPM
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored in Less than
- Comment:
- LESS THAN 100 PPM QUAT IN MANY RAG BUCKETS. STORE WET RAGS IN QUAT SOLUTION THAT IS AT LEAST 200 PPM ,
- 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
|
08/12/2008 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN AREA BY AND N BACK OF FRYERS. GREASY CLEAN DUSTY ELECTRICAL LINES ABOVE ICE MACHINE AREA
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR TINY LEAK AT VACUUM BREAKER AT MOP SINK REPAIR DRIVE THRU WINDOW AT FIRST REGISTER AREA. WINDOW DOES SELF CLOSE BUT SCANNER IS TOO SENSITIVE LEAVING WINDOW OPEN TO LONG. 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.
- Nonfood-contact surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN AREA ABOVE FRYER AND FRY HOLDING AREA. EXCESS GREASE AND DUST ON THIS AREA. 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.
|
03/04/2008 | Routine Inspection |
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