- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Round soup pan sitting in basin of front kitchen hand wash sink
- General violation description:
- 5-205.11 - green scrubbies in basin of dishwashing area hand wash sink. Do not store items in hand sinks., All items removed from hand sinks. VIOLATION CORRECTED.
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06/23/2015 | Routine |
| No violation noted during this evaluation. | 06/19/2014 | Routine |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- Make Line food prep area
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- CUT LETTUCE, CUT TOMATOES, BLUE CHEESE AND ASIAGO CHEESE AT 45-47F IN THE MAKE COOLER WITHOUT TIME MARKINGS. CORRECTED BY MARKING FOR 4 HOUR USE.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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06/28/2013 | Routine |
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- GARDEN PLANTS WITH FERTILIZER STORED OVER PACKAGED TOYS IN FRONT OF SERVICE AREA., THIS WAS IMMEDIATELY CORRECTED BY REMOVING THE PLANTS.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
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06/26/2012 | 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:
- COFFEE CREAMERS 56F LOCATED IN OPEN TOP COOLER. STORE THESE ITEMS AT OR BELOW 41F.
- 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: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- BUG SPRAY WAS STORED ON COUNTER NEAR DRIVE THROUGH WINDOW. STORE TOXIC ITEMS AWAY FROM FOOD.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CURRENTLY FREEZER DOOR IS OFF HINGES. REPAIR AND MAINTAIN.
- 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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06/08/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- rcp approved ALL STAFF HAVE BEEN DISCIPLINED
- 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: Hot and cold holding
- Comment:
- sliced tomatoes 44 - 45 f today, pic omplemented program of time control of one hour on both sides of sandwich station rcp approved
- 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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06/25/2010 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Locations:
- PREP ROW TOBACCO USE
- Problems:
- Stored improperly
- Corrections:
- Smoke only in designated areas as restricted above.
- Comment:
- PREP EMPLOYEE USING CHEW TOBACCO PLEASE DISCONTINUE THIS PRACTICE LEFT RISK CONTROL PLAN (RCP) PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- PREP ROW SLICED TOMATO(ES)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TOMATOES ON EAST AND WEST SIDE TESTED 45 - 47 F LEFT RISK CONTROL PLAN (RCP) PLEASE FILL OUT AND SUBMIT AT FOLLOW-UP ALSO, LEFT COPY OF 3-501.19 AND MDA TOMATO HANDOUT MAY ELECT TO KEEP 41 F OR LOWER WHICH MAY REQUIRE USE OF LIDS (NONE IN USE TODAY), OR CAN USE TIME AS PUBLIC HEALTH CONTROL (AS DISCUSSED),
- 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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06/15/2010 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED BY TRAINING ALL EMPLOYEES TO USE THE CUPS WITH LIDS AND STRAWS FOR BEVERAGES.
- 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: System Maintained in Good Repa
- Comment:
- CORRECTED BY ORDERING AND INSTALLING NEW BACK FLOW PREVENTION DEVICES FOR BOTH FAUCETS IN THE MOP ROOM.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: When to Wash
- Comment:
- CORRECTED BY TRAINING EMPLOYEES TO WASH HANDS AFTER CONTAMINATION OCCURS.
- 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
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12/18/2009 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED UNCOVERED EMPLOYEE BEVERAGE STORED ON COOKLINE. ALSO OBSERVED EMPLOYEE BEVERAGE IN SCREW-TOP BOTTLE NEAR COOKLINE. EMPLOYEES MUST DRINK FROM COVERED CONTAINERS THAT DO NOT REQUIRE HAND MANIPULATION. ENSURE THAT EMPLOYEES ARE USING THE CUPS WITH LIDS AND STRAWS FOR BEVERAGES. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.
- 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:
- OBSERVED UNCOVERED EMPLOYEE BEVERAGE STORED ON COOKLINE. ALSO OBSERVED EMPLOYEE BEVERAGE IN SCREW-TOP BOTTLE NEAR COOKLINE. EMPLOYEES MUST DRINK FROM COVERED CONTAINERS THAT DO NOT REQUIRE HAND MANIPULATION. ENSURE THAT EMPLOYEES ARE USING THE CUPS WITH LIDS AND STRAWS FOR BEVERAGES. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.,
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Backflow preventer atmospheric vacuum breaker (AVB)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE LIDS FROM BOTH ATMOSPHERIC PRESSURE BREAKER BACK FLOW PREVENTION DEVICES ON THE 2 FAUCETS IN THE MOP ROOM ARE MISSING. REPAIR/REPLACE THE MISSING LIDS TO ENSURE THAT THE BACK FLOW PREVENTION DEVICES CONTINUE TO WORK PROPERLY TO PROTECT THE DRINKING WATER SUPPLY AND TO STOP WATER FROM LEAKING WHEN THE FAUCETS ARE TURNED ON. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Backflow preventer atmospheric vacuum breaker (AVB)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE LIDS FROM BOTH ATMOSPHERIC PRESSURE BREAKER BACK FLOW PREVENTION DEVICES ON THE 2 FAUCETS IN THE MOP ROOM ARE MISSING. REPAIR/REPLACE THE MISSING LIDS TO ENSURE THAT THE BACK FLOW PREVENTION DEVICES CONTINUE TO WORK PROPERLY TO PROTECT THE DRINKING WATER SUPPLY AND TO STOP WATER FROM LEAKING WHEN THE FAUCETS ARE TURNED ON. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- FOOD EMPLOYEE OBSERVED WIPING HANDS ON APRON AND PLACING HANDS INTO PANTS POCKETS AND CONTINUE WORKING WITH FOOD WITHOUT FIRST WASHING HANDS. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS. TRAIN EMPLOYEES ON WHEN HAND WASHING IS REQUIRED. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.
- 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
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- FOOD EMPLOYEE OBSERVED WIPING HANDS ON APRON AND PLACING HANDS INTO PANTS POCKETS AND CONTINUE WORKING WITH FOOD WITHOUT FIRST WASHING HANDS. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS. TRAIN EMPLOYEES ON WHEN HAND WASHING IS REQUIRED. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.,
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE FLOOR AROUND THE FRYING OIL RECYCLING TANKS WHERE GREASE IS ACCUMULATED. CLEAN THE FLOOR BENEATH THE SODA FOUNTAIN SYRUPS/TUBING WHERE SPILLAGE IS PRESENT.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- SEVERAL COOLERS DO NOT HAVE AIR TEMPERATURE THERMOMETERS INSIDE. REPLACE MISSING THERMOMETERS.
- 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)
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12/03/2009 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- kitchen steam table
- Problems:
- Stored below 140 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- STEAM TABLE WAS EMPTY OF HOT WATER , THEREFORE CHILLI HAD 125 F TEMPERATURE, BUT GOT REFILLED WITH HOT WATER AND CHILLI GOT REHEATED TO 165 F AND RETRNED TO STEAM TABLE DRING THE VISIT. VIOLATION 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)
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- kitchen employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
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06/23/2009 | Routine Inspection |
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