| No violation noted during this evaluation. | 01/26/2015 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- kitchen handsink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANDTOWELS PROVIDED AT EACH HANDSINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
08/04/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- 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
- Cleaning, Frequency and Restri
- Comment:
- CEILING VENTS CLEANED.
- 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.
|
03/31/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s) bar
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- MOLD OBSERVED INSIDE THE BAR ICE MACHINE.,
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- ceiling vent cover men's & women's RESTROOMS
- Problems:
- Not clean
- Corrections:
- Keep 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.
|
02/25/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SOUR CREAM PACKETS AT 56F INSIDE CARDBOARD BOX INSIDE PREP STATION COOLER., POTENTIALLY HAZARDOUS FOODS STORED AT 41F OR BELOW AT ALL TIMES.
- 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: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- 2-door cooler(s) Kitchen Area
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- EXPIRED TUNA FISH DATED FOR 8/6/13 STORED INSIDE KITCHEN 2-DOOR REACH-IN COOLER., EXPIRED DATE MARKED FOODS DISCARDED.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Locations:
- Kitchen Area
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- PLASTIC FORKS STORED WITH THE MOUTH PARTS EXPOSED.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- prep station cooler Kitchen Area
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- RAW HAMBURGER AND HOT DOGS THAWING AT ROOM TEMPERATURE AT THE KITCHEN PREP STATION COOLER.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
08/14/2013 | Routine |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- 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
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- kitchen ceiling and vent covers
- Problems:
- Not clean
- Corrections:
- Keep 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- prep station cooler Kitchen Area
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- KITCHEN PREP STATION COOLER MAINTAINING CONDIMENTS AT 47-51F - AMBIENT AIR TEMPERATURE AT 50F. ALL COOLERS MUST MAINTAIN SAFE STORAGE TEMPERATURE OF 41F OR BELOW AT AL TIMES.,
- 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.
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Locations:
- Kitchen Area
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Sponges, Use Limitation
- Items:
- Sponges
- Locations:
- Facility
- Problems:
- Used
- Corrections:
- Discontinue use.
- Comment:
- SPONGES DISCARDED.,
- General violation description:
- 4-101.16 - Sponges may not be used in contact with cleaned and SANITIZED or in-use FOOD-CONTACT SURFACES.
|
02/18/2013 | Routine |
| No violation noted during this evaluation. | 08/22/2012 | Routine |
| No violation noted during this evaluation. | 02/24/2012 | Routine Inspection |
| No violation noted during this evaluation. | 08/19/2011 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Comment:
- SCRATCHED SIDE HAS BEEN SMOOTHED OUT ALSO, FACILITY HAS REAMED OUT THE HOLES SO THAT THE UNUSED SIDE MAY BE USED
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
02/24/2011 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- TOP OF BOARD HAS BECOME DEEPLY SCRATCHED PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE UNDERSIDE IS UNUSED PLEASE REAM OUT HOLES AND BEGIN USING OTHER SIDE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
02/14/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS/ READY TO EAT OR COOKED TO BE REHEATED STORE IN COOLERS OVER 24 HOURS.....2 PACKAGES OF BAGGIED HOT DOGS OBSERVED IN REACH IN COOLER WITHOUT DATEMARKING....OPERATOR CORRECTED AT TIME OF VIIST BY PROVIDING DISCARD DATES ON BAGGIED HOT DOGS IN REAC IN COOLER.
- 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
|
08/16/2010 | Routine Inspection |
| No violation noted during this evaluation. | 05/19/2010 | Follow-up |
| No violation noted during this evaluation. | 02/16/2010 | Routine Inspection |
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