- Frequency
- Items:
- Pick up frequency for refuse
- Problems:
- Inadequate Attracts rodents/insects
- Corrections:
- Increase pick-up frequency.
- Comment:
- Observed at time of inspection enclosure area around dumpster is accumulating refuse. Refuse needs to be removed at a frequency able to prevent its build up so as to prevent attracting pest to the establishment. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 5-502.11 - REFUSE, recyclables, and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed at time of inspection ice building up on the inside of the walk in freezer on the condenser line. Too much ice can cause your condenser to fail. Also in reach in freezer food debris building up on shelves and floor. Correct by cleaning reach in freezer and by removing ice at a frequency able to prevent build up. Correct as soon as possible 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.
|
02/05/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE ICE MAKER WAS CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN 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
|
02/12/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CLEAN THE ICE MACHINE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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: Packaged and Unpackaged Food -
- Comment:
- THE ROOF WAS REPAIRED AND DID NOT NOTICE ANY ROOF LEAK. VIOLATION HAD BEEN CORRECTED.
- 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
|
02/04/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- NOTICED SIGNS OF MOLD GROWTH INSIDE THE ICE MAKER. EMPTY THE ICE MACHINE, WASH, RINSE AND SANITIZE ALL THE FOOD CONTACT AND NON FOOD CONTACT SURFACES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS., ,
- 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: Packaged and Unpackaged Food -
- Items:
- Equipment
- Problems:
- Stored over/next to
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- THE ROOF WAS LEAKING IN THE FOOD PREPARATION AREA. TO AVOID POSSIBLE CONTAMINATION, THE MANAGER SHUT DOWN THE RESTAURANT. AT THE TIME OF INSPECTION THE ROOF REPAIR PEOPLE HAVE STARTED REPAIRING THE ROOF. OPEN THE RESTAURANT ONLY AFTER THE ROOF IS REPAIRED AND ALL THE EQUIPMENT AND THE FLOOR IS, WASHED, RINSED AND SANITIZED. MAKE SURE IF ANY FOOD IS CONTAMINATED, DISCARD. DO NOT SERVE. A FOLLOW UP INSPECTION WILL BE DONE EITHER TODAY OR TOMORROW. ,
- 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
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02/03/2014 | Routine Inspection |
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Problems:
- Stored Under unshielded sewer lines
- Corrections:
- Remove and store in protected area.
- Comment:
- Paper towel rolls were stored under the unprotected sewer line. Store them away from the possible source of contamination.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
|
02/06/2013 | Routine Inspection |
| No violation noted during this evaluation. | 02/02/2012 | Routine Inspection |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- make table
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- 1) CUT TOMATOES AT 50F IN COOLER WITHOUT TIME MARKINGS. PROVIDE MARKINGS TO USE/DISCARD WITHIN 6 HOURS. 2) SMALL AMOUNT OF SALSA WITH CUT TOMATOES MARKED EXPIRED AT CLOSING. SALSA WENT INTO THE MAKE COOLER AT 1:30, AND CLOSING IS AT 11:00 PM, AND SO THE PRODUCT IS MARKED FOR 9.5 HOURS USE. MARK CLEARLY WITH TIME OUT OF 41F TEMP CONTROL (TIME INTO MAKE UNIT) AND AN EXPIRATION TIME OF WITHIN 6 HOURS, OR PROVIDE WRITTEN DOCUMENTATION OF SAFETY (SHELF STABILITY WHEN HELD BETWEEN 41F AND 135F. (NOTE: PRODUCT MUST START AT OR BELOW 41F). , CORRECTED AT INSPECTION BY TIME MARKING THE TOMATOES AND DISCARDING THE SALSA.
- 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.
|
02/09/2011 | Routine Inspection |
| No violation noted during this evaluation. | 02/16/2010 | 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:
- CHEESE AND DRESSING RECORDED AT 50F IN REACH IN COOLER ON PREPLINE.....MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW......REPAIR/ADJUST COOLER TO MAINTAIN 41F OF 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)
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR WATER LINE/ VALVE ON TOILET IN MENS BATHROOM THAT IS LEAKING ON EVERY FLUSH.....WATER ACCUMULATING ON THE FLOOR IN MEN'S BATHROOM.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/26/2009 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- ENSURE FOOD HANDLERS WEAR HAT, CAP, OR HAIRNET WHEN PREPARING FOOD SANDWICHES
- 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
|
02/24/2009 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE HOSE BIBB (ATMOSPHERIC VACUUM BREAKER ) BETWEEN SHORT BLACK HOSE AND SHUT-OFF VALVE ON "Y" JOINT ATTACHED TO THE FAUCET AT UTILITY SINK TO PROTECT PUBLIC WATER SUPPLY FROM CONTAMINATION DUE TP BACKSIPHONAGE.
- 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
|
08/25/2008 | Routine Inspection |
| No violation noted during this evaluation. | 02/28/2008 | Routine Inspection |
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