- Critical: Backflow Prevention
- Comment:
- Corrected Received a picture on 6-10-15 via e-mail of the drainline properly air-gapped.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Handwashing Signage
- Comment:
- Corrected Received pictures via e-mail of handwash signs posted in both the men's and women's restroom.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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06/11/2015 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- A drain coming from equipment where utensils and food are stored must be air gapped to prevent backflow of liquids. Observed the drain line coming from the ice machine is laying in the drain bowl. Repair by providing a proper air gap and allowing the drainline to flow downward into the bowl about 2 inches above. ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Comment:
- Protect ready to eat food from cross contamination from raw animal foods by storing them separately. Observed cartons of eggs were stored next to a bag of lettuce and above hot dogs in the refrigerator. Corrected at time of inspection eggs were stored on the bottom shelf.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Physical facilitis must be maintained clean and free of debris. Observed the baffle filters under the grill hood have a build up of grease. The drain bowls underneath the 3-compartment sink have mold and debris buildup. Keep facilities clean to preclude an accumulation of debris and maintain 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment must be maintained in a state of good repair. Observed the freezer near the door has a lot of ice build up. The ice scoop for the ice machine is cracked. Replace ice scoop and discard old one. Defrost freezer.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A handwash sign must be provided at every handwash sink to remind employees to wash hands. There was no handwash sign in the men's restroom. Provide a handwash sign.,
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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06/06/2015 | Routine |
- Critical: Controlling Pests
- Comment:
- Observed at time of inspection screens fixed, No pests in the facility. Violation corrected.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
07/22/2014 | Follow-up |
- Critical: Controlling Pests
- Comment:
- Observed at time of inspection screens were repaired for facility but a large number of flies remain inside. Correct by eliminating pest in facility. Correct immediately. This is a repeat violation fill out provided risk control plan and submit. If violation is not corrected at next follow up an office consultation will occur. There is a $200 administration fee associated with the office consultation. A follow up will occur in about 10 days.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection milk and salad in reach in cooler at 41 F. 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)
|
07/03/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Harborage conditions gaps/openings to the outside
- Problems:
- Not performed
- Corrections:
- Clean.
- Comment:
- Observed at time of inspection several house flies on the inside of the facility. A gap in several of the screen windows was found Correct by elimitating flies and replace/fix screen windows to prevent entry and eliminate harborage conditions of pests. Correct immediately a follow up will occur in about 10 days., ,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection in reach in cooler milk at 45 F. all potentially hazardous cold food should be held at 41 F or below. Milk had been in cooler for about five hours. Milk was discarded. Correct by holding cold food at 41 F or below a follow up will occur in about 10 days. This is a repeat violation fill out risk control plan.,
- 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)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection filters on the inside of the hood have a build up of grease, light under hood has a build up of dust and the top of ice machine has mold/soil residue on a non-food contact surface. Correct by cleaning at a frequency able to prevent the build up of grease and soil residue. 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.
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06/16/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- NEW COOLER .....ALL FOODS 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)
|
07/17/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- DISCARD ALL POTENTIALLY HAZARDOUS FOODS IN COOKS COOLER AT 61F SINSE LAST NIGHT......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW REPAIR OR REPLACE 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)
|
07/10/2013 | 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:
- Y, YOGURT AT 48F,,,,HOT DOGS AT 47F MAINTAIN ALL POTENTIALLY HAZADOUS FOODS 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)
|
06/27/2013 | Routine |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- THE PERSON IN CHARGE HAS NOT TRAINED EMPLOYEES ON THE BIG 5 ILLNESSES AND THE ILLNESS SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. ALL EMPLOYEES MUST BE TRAINED ON THE ILLNESS REPORTING REQUIREMENTS BEFORE THEIR FIRST SHIFT WORKING WITH FOOD. TRAIN ALL STAFF ON ILLNESS REPORTING REQUIREMENTS. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH THE PERSON IN CHARGE. PROVIDED ILLNESS REPORTING AGREEMENT, "WHEN ILL" POSTER, AND "FOOD EMPLOYEE FOOD BORNE ILLNESS GUIDELINES" POSTER TO FACILITATE TRAINING OF STAFF ON ILLNESS REPORTING REQUIREMENTS.
- 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- NO EMPLOYEES OBSERVED WEARING HAIR RESTRAINTS. ALL EMPLOYEES PREPARING FOOD MUST WEAR A HAIR RESTRAINT SUCH AS A HAT OR HAIR NET THAT COVERS THE ENTIRE HEAD. PROVIDE HAIR RESTRAINTS FOR FOOD EMPLOYEES.
- 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
- Handwashing Signage
- Items:
- Handwashing signage, Handwashing signage
- Locations:
- restroom(s)
- Problems:
- Not provided At hand sink, Not provided
- Corrections:
- provide, Provide.
- Comment:
- NO HAND WASH SIGNS ARE POSTED IN THE RESTROOMS. A SIGN REMINDING EMPLOYEES TO WASH HANDS MUST BE POSTED IN THE RESTROOM AND AT EACH HAND WASH SINK IN THE FACILITY. POST THE PROVIDED HAND WASH SIGNS IN THE RESTROOMS.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- 3 ICE SCOOPS OBSERVED STORED IN THE ICE BIN WITH THE HANDLES CONTACTING THE ICE. SCOOPS FOR FOOD MUST BE STORED TO PREVENT HAND CONTACT WITH THE FOOD. STORE SCOOPS EITHER OUTSIDE THE ICE BIN IN A CLEAN, DRY AREA OR INSIDE THE ICE BIN WITH THE HANDLES EXTENDING OUT OF THE ICE TO PREVENT HAND CONTACT WITH THE ICE.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- 1. THE QUATERNARY AMMONIUM (QUAT) TEST STRIPS ARE UNUSABLE AFTER BEING EXPOSED TO THE SANITIZER WHILE STORED INSIDE THE SANITIZER TABLET CONTAINER. 2. NO CHLORINE TEST STRIPS PROVIDED FOR THE BLEACH THAT IS USED IN THE WIPING CLOTH BUCKET AND SANITIZER SPRAY BOTTLE. A SANITIZER TEST KIT MUST BE PROVIDED TO MONITOR SANITIZER CONCENTRATION. PROVIDE SANITIZER TEST STRIPS FOR ALL SANITIZERS USED IN THE FACILITY. (QUAT AND CHLORINE)
- 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)
|
06/25/2012 | Routine Inspection |
| No violation noted during this evaluation. | 06/15/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- POP NOZZLES ARE CLEAN TO SIGHT AND TOUCH. VIOLATION 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
- Critical: Hot and cold holding
- Comment:
- CHILI AT 165F. 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)
|
07/12/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- POP NOZZLES HAVE SOME MOLD GROWTH. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. WASH, RINSE, AND SANITIZE POP NOZZLES DAILY.,
- 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: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 140 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- CHILI AT 117F. BE SURE TO REHEAT POTENTIALLY HAZARDOUS FOOD TO 165F AND HOLD AT/ABOVE 135F.,
- 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)
|
06/21/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- POP NOZZLES SOILED. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. WASH, RINSE, AND SANITIZE POP NOZZLES DAILY. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT JULY 6, 2009 TO VERIFY COMPLIANCE.,
- 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
- Containers Identified with Com
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- WATER SPRAY BOTTLE, AND SQUEEZE BOTTLES NOT LABELED. CONTAINERS MUST BE LABELED WITH THE COMMON NAME OF THE FOOD CONTAINED WITHIN.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
|
06/24/2009 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- EMPLOYEE BEVERAGE WITHOUT A LID. EMPLOYEE BEVERAGES MUST HAVE A LID AND A STRAW. CORRECTED AT TIME OF INSPECTION BY PLACING A LID ON THE EMPLOYEE'S BEVERAGE.
- 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
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- VENTILATION HOOD FILTERS HAVE AN ACCUMULATION OF GREASE. FILTERS AND HOOD MUST BE CLEANED REGULARLY SO AS NOT TO POSE A FIRE HAZARD.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
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06/17/2008 | Routine Inspection |
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