- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- Observed at time of inspection hand wash sink by three compartment sink was blocked by metal tray and utensils. Hand wash sink shall be kept free and accessible at all times and shall not be used as a dump sink. Corrected at time of inspection metal tray and utensils were removed. Corrected.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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02/12/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER AIR TEMPERATURE WAS AT 42.5F AND THE BEEF WAS AT 40F. THE FAN WAS REPLACED. 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)
- Critical: Sanitizing Solutions, Testing
- Comment:
- TEST STRIPS ARE AVAILABLE. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
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02/12/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE BEEF PATTY COOLER WAS AT 46F AND THE BEEF WAS AT 55F. AS PER THE OPERATOR, THEY WERE BROUGHT FROM THE WALK IN COOLER AN HOUR AGO. DISCARD ALL THE POTENTIALLY HAZARDOUS FOOD THAT ARE STORED IN THIS COOLER FOR MORE THAN 4 HOURS WITH A TEMPERATURE OF MORE THAN 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE (41F-135F) FOR MORE THAN 4 HOURS. THE COOLER WAS EMPTIED AT THE TIME OF INSPECTION. 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)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO TEST STRIPS ARE AVAILABLE TO CHECK THE CONCENTRATION OF THE QUARTENERY AMMONIA SANITIZER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- NOTICED LUBE TUBE STORED ALONG WITH SINGLE SERVICE ITEMS AND TRIPLE PLAY ANTIBACTERIAL CHEMICAL ON ANOTHER FOOD PREPARATION TABLE. DO NOT STORE THEM WITH UTENSILS, OR ON THE FOOD PREPARATION AREAS. BOTH WERE REMOVED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED BY EDUCATION.
- 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
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- THE SINGLE DOOR IN RAIL COOLER UNDER THE FRENCH FRIES STORAGE WARMER WAS AT 64F AND NO FOOD WAS STORED IN THIS COOLER. IF YOU WANT STORE ANY POTENTIALLY HAZARDOUS FOOD IN THIS COOLER, YOU MUST MAINTAIN THE COOLER UNDER 41F.
- 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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02/06/2014 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- THE SINGLE DOOR UNDER THE CABINET COOLER WAS AT 51F AND THE FRENCH FRIES WERE ABOUT 35F. DO NO STORE THE FRIES IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER.
- 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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02/21/2013 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING PHF AT 41F IN FRONT COUNTER 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)
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03/20/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cooler/s Front Counter
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SALSA WITH TOMATOES AT 54F AND GUACAMOLE AT 45F IN THE FRONT COUNTER COOLER. THE PIC STATED THAT THE FOOD WAS WARM BECAUSE THE LIDS WERE LEFT OFF. THE FOOD WAS DISCARDED AND LIDS PUT ON THE NEW PRODUCT. MONITOR TO ENSURE 41F OR LESS. * A FOLLOW UP WILL BE CONDUCTED TO ENSURE CONTINUED COMPLIANCE.,
- 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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03/01/2012 | Routine Inspection |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Kitchen Area
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- EMPLOYEES FINGERS TOUCHING FRIES WHEN THEY STICK THEIR HANDS INTO THE BOXES IF FRIES WHEN BAGGING. HANDLE THE BOX BY THE OUTSIDE, OR USE GLOVES/UTENSILS SUCH AS TONGS. CORRECTED BY INSTRUCTING EMPLOYEES TO HANDLE BY THE OUTSIDE OF THE BOXES.
- 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
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03/04/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/13/2010 | 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:
- SLICED TOMATOES OBSERVED ON PREPLINE STORED OVER THE CONTAINER TOP AND RECORDED AT 53F.....MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.......SLICED TOMATOES ARE CONSIDERED POTENTIALLY HAZARDOUS.....RECOMMEND: NOT FILLING CONTAINERS TO THE BRIM AND OVER / USE 2 CONTAINERS FOR 8 TOMATOES AND STORED ONE CONTAINER BELOW WHERE THERE IS A LARGE AMOUNT OF SPACE......BUT SLICED, DICED, & CHOPPED TOMATOES ARE REQUIRED TO BE HELD AT 41F OR BELOW.
- 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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09/15/2010 | Routine Inspection |
| No violation noted during this evaluation. | 09/01/2009 | Routine Inspection |
| No violation noted during this evaluation. | 03/03/2009 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Failed to restrict sick/ill employee(s)
- Corrections:
- Place restrictions as required by code.
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEE FOR THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS , AND THE RESWPONSIBILITY TO REPORT ILLNESSES ANDE SYMPTOMS........ALL EMPLOYEES MUST BE UPDATED FOR THE NOROVIRUS EDUCATION AND TRAINING.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
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09/09/2008 | Routine Inspection |
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