| No violation noted during this evaluation. | 11/03/2014 | Routine |
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED LIGHT FIXTURE MISSING FROM CEILING INSIDE KITCHEN. PHYSICAL FACILITIES SHALL BE IN GOOD REPAIR. REPAIR AND INSTALL LIGHT FIXTURE AS SOON AS POSSIBLE. WILL VERIFY AT NEXT INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
11/19/2013 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- OBSERVED QUAT SANITIZER AT 3 COMPARTMENT SINK. CORRECTED
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Food Temperature Measuring Dev
- Comment:
- MANAGER STATES EMPLOYEE BRINGING A THERMOMETER TODAY. DONATED. CORRECTED
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Sanitizing Solutions, Testing
- Comment:
- QUAT TEST STRIPS PROVIDED. 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)
- Cooking and Baking Equipment
- Comment:
- OBSERVED FRYERS TO BE CLEAN. CORRECTED
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
|
11/20/2012 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- OBSERVED NO SANITIZER IN KITCHEN. PROVIDE QUAT, CHLORINE (BLEACH) OR IODINE TO SANITIZE UTENSILS AND FOOD CONTACT SURFACES. CORRECT IMMEDIATELY,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO STAB THERMOMETER. PROVIDE A STAB THERMOMETER TO TAKE FOOD TEMPERATURES. CORRECT IMMEDIATELY,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO TEST STRIPS PROVIDED TO TEST SANITATION LEVEL OF 3 COMPARTMENT SINK AND SANITIZER BUCKETS. PROVIDE AND USE TEST STRIPS. CORRECT IMMEDIATELY,
- 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)
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- FRYER GREASE APPEARS TO BE OLD AND FRYER SOILED. CLEAN OUT FRYER AND GREASE. COOKING EQUIPMENT MUST BE CLEAN. CORRECT IMMEDIATELY,
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
|
11/08/2012 | Routine |
| No violation noted during this evaluation. | 11/09/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/15/2010 | Routine Inspection |
| No violation noted during this evaluation. | 11/17/2009 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER BLADE OBSERVED WITH OLD FOOD DEBRIS. PLEASE CLEAN AND MAINTAIN DAILY (WHEN USED).,
- 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: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Cooler/s
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- CREAM CHEESE WITH A BEST BY DATE OF 3-31-09 OPENED WITHOUT DATE MARKING FOR USE WITHIN 6 DAYS AFTER OPENING. PLEASE PROVIDE DATE MARKING ON READY TO EAT POTENTIALLY HAZARDOUS FOOD WHEN OPENED OR PREPARED TO REDUCE THE RISK OF LISTERIA BACTERIA CONTAMINATION. PLEASE DISCARD.,
- 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
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- store room(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- STORE FOOD ON SHELVING IN THE PANTRY ROOM.,
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- store room(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PLEASE COVER THE CEILING LIGHT IN THE PANTRY.
- 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
|
05/21/2009 | Routine Inspection |
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Locations:
- 3 compartment sink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- SANITIZER TEST DEVICE COULD NOT BE LOCATED. PLEASE PROVIDE AND KEEP ACCESSIBLE NEAR THE 3-C SINK TO ENSURE PROPER SANITIZER CONCENTRATION LEVEL.
- 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)
|
11/21/2008 | Routine Inspection |
- Consumer Self-Service Operatio
- Items:
- Utensil(s)
- Locations:
- Self-service area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLEASE PROVIDE TONGS, DELI PAPER, OR OTHER SUITABLE UTENSIL/S AT THE SELF SERVE DESERT TABLE TO MINIMIZE RISK OF CONSUMER HAND CONTAMINATION OF FOOD.
- General violation description:
- 3-306.13 - (A) Raw, unPACKAGED animal FOOD, such as beef, lamb, pork, POULTRY, and FISH may not be offered for CONSUMER self-service. This paragraph does not apply to CONSUMER self-service of READY-TO- EAT FOODS at buffets or salad bars that serve FOODS such as sushi or raw shellfish
- Food Display
- Items:
- Food on display
- Locations:
- Self-service area
- Problems:
- Lacking protection Sneeze guards
- Corrections:
- Protect against contamination
- Comment:
- PLEASE PROVIDE SNEEZE GUARDS (SUCH AS AT SALAD BARS) OR COVERS FOR OPEN FOOD AT SELF SERVE TABLE.
- General violation description:
- 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Locations:
- 3 compartment sink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLEASE MAKE A SANITIZER TEST KIT READILY AVAILABLE TO ENSURE PROPER QUATERNARY AMMONIUM LEVEL IN SANITIZER SOLUTION.
- 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)
|
05/20/2008 | Routine Inspection |
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