- Critical: Handwashing Sink, Installation
- Comment:
- CORRECTED: HAND SINK IS PROVIDING HOT WATER, AND MANAGER STATED THAT IT HAD BEEN REPAIRED.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
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02/16/2015 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility restroom mens
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- A HAND WASHING SINK SHALL PROVIDE WATER OF AT LEAST 100F. RIGHT SINK IN NORTH WING MEN'S BATHROOM IS NOT PROVIDING HOT WATER. MANAGER ATTEMPTED TO FIX WITHOUT SUCCESS. REPAIR SINK TO PROVIDE HOT WATER TO ENSURE PROPER HAND WASHING BY EMPLOYEES.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- A SIGN THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HAND WASHING SINKS USED BY FOOD EMPLOYEES. HAND WASHING REMINDER SIGNS WERE MISSING AT KITCHEN AND NORTH SERVICE LINE HAND SINKS, BOTH WOMEN'S BATHROOM HAND SINKS, AND FAMILY BATHROOM HAND SINK. POST REMINDER SIGNS TO HELP ENSURE PROPER HAND WASHING BY FOOD EMPLOYEES.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided In walk in cooler
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT BULBS SHALL BE SHIELDED OR SHATTER-RESISTANT IN AREAS WHERE THERE IS FOOD. SHATTER-PROOF COVER WAS MISSING FROM LIGHT IN WALK-IN BAR COOLER. PROVIDE COVER FOR LIGHT BULB TO PREVENT CONTAMINATION OF FOOD WITH BROKEN GLASS.
- 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
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02/04/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY MOVING THE CHEESE DISPENSER TO THE SNACK BAR WHERE IT WILL NOT BE TURNED OFF BETWEEN USE AND WILL STAY 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)
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED BY PROVIDING A T EST KIT.
- 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: Temperature Measuring Devices,
- Comment:
- CORRECTED BY PROVIDING AN ACCURATE THERMOMETER.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY MOVING THE CHEESE DISPENSER TO THE SNACK BAR WHERE IT WILL NOT BE TURNED OFF BETWEEN USE AND WILL STAY 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)
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED BY PROVIDING A T EST KIT.
- 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: Temperature Measuring Devices,
- Comment:
- CORRECTED BY PROVIDING AN ACCURATE THERMOMETER.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
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03/07/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- bar(s) hot holding unit
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED NACHO CHEESE HELD AT 68-69F IN HOT HOLDER/DISPENSER THAT HAS BEEN TURNED OFF SINCE SUNDAY 2-9-14. STORE PROCEDURE IS TO HEAT TO 140F AND HOLD AT THAT TEMP DURING THE WEEK-END, THEN TURN THE HEAT OFF AND HOLD AT ROOM TEMP DURING WEEK DAYS. HOLD AT OR ABOVE 135F. IF NECESSARY TO TURN HEAT OFF - COOL RAPIDLY, REHEAT TO 165F, AND HOLD AT OR ABOVE 135F, OR - PROVIDE DOCUMENTATION FORM CHEESE MANUF. THAT THE CHEESE IS NON-PHF. NOTE: NO MARKINGS ON CHEESE BAGS OR BOX STATING NON-PHF. THE CHEESE WAS DISCARDED.,
- 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 quaternary ammonia
- Locations:
- 3-compartment sink(s) sanitize compartment
- 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)
- Critical: Temperature Measuring Devices,
- Items:
- Thermometer(s) probe
- Locations:
- hot dog roller
- Problems:
- Not accurate To plus or minus 2 degrees f
- Corrections:
- Calibrate to requirement above.
- Comment:
- INACCURATE BY 20F. CALIBRATED TO 32F IN ICE WATER, BUT THEN READ 42F ROOM TEMP. THERMOMETER IS BROKEN. REPLACE.,
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- bar(s) hot holding unit
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED NACHO CHEESE HELD AT 68-69F IN HOT HOLDER/DISPENSER THAT HAS BEEN TURNED OFF SINCE SUNDAY 2-9-14. STORE PROCEDURE IS TO HEAT TO 140F AND HOLD AT THAT TEMP DURING THE WEEK-END, THEN TURN THE HEAT OFF AND HOLD AT ROOM TEMP DURING WEEK DAYS. HOLD AT OR ABOVE 135F. IF NECESSARY TO TURN HEAT OFF - COOL RAPIDLY, REHEAT TO 165F, AND HOLD AT OR ABOVE 135F, OR - PROVIDE DOCUMENTATION FORM CHEESE MANUF. THAT THE CHEESE IS NON-PHF. NOTE: NO MARKINGS ON CHEESE BAGS OR BOX STATING NON-PHF. THE CHEESE WAS DISCARDED.,
- 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 quaternary ammonia
- Locations:
- 3-compartment sink(s) sanitize compartment
- 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)
- Critical: Temperature Measuring Devices,
- Items:
- Thermometer(s) probe
- Locations:
- hot dog roller
- Problems:
- Not accurate To plus or minus 2 degrees f
- Corrections:
- Calibrate to requirement above.
- Comment:
- INACCURATE BY 20F. CALIBRATED TO 32F IN ICE WATER, BUT THEN READ 42F ROOM TEMP. THERMOMETER IS BROKEN. REPLACE.,
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
|
02/12/2014 | Routine |
| No violation noted during this evaluation. | 02/26/2013 | Routine |
- Critical: Controlling Pests
- Comment:
- GNATS NOT OBSERVED.
- 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: Controlling Pests
- Comment:
- GNATS NOT OBSERVED.
- 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: Storage, Separation
- Comment:
- TOXIC ITEM REMOVED.
- 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
- Critical: Storage, Separation
- Comment:
- TOXIC ITEM REMOVED.
- 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
|
02/15/2012 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- GNATS OBSERVED IN BAR AREA. CORRECT WITH IN 10 DAYS. A FOLLOW-UP INSPECTION WILL OCCUR WITH IN 10 DAYS TO ENSURE COMPLIANCE.,
- 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: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- GNATS OBSERVED IN BAR AREA. CORRECT WITH IN 10 DAYS. A FOLLOW-UP INSPECTION WILL OCCUR WITH IN 10 DAYS TO ENSURE COMPLIANCE.,
- 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: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from
- Corrections:
- Relocate.
- Comment:
- OBSERVED INSECT KILLER IN BAR AREA.,
- 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
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from
- Corrections:
- Relocate.
- Comment:
- OBSERVED INSECT KILLER IN BAR AREA.,
- 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
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CARTON OF CUPS STORED ON FLOOR IN DRY STORAGE 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
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CARTON OF CUPS STORED ON FLOOR IN DRY STORAGE 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
|
02/08/2012 | Routine Inspection |
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Comment:
- OUTER OPENINGS SHALL BE PROTECTED AGAINST RODENT ENTRY. CURRENTLY A 3/8 INCH GAP IS LOCATED ALONG BOTTOM OF REAR DOOR. PROVIDE TIGHT FITTING DOOR SWEEPS FOR THIS DOOR.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
02/01/2011 | Routine Inspection |
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- kitchen microwave oven (s)
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- INTERIOR OF MICROWAVE OVEN IS DIRTY. CLEAN AT LEAST ONCE EVERY 24 HOURS.
- 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.
- Surface Characteristics, Indoo
- Items:
- Floor(s)
- Locations:
- Dry Storage room
- Comment:
- CONCRETE FLOOR IN DRY STORAGE ROOM DOES NOT APPEAR TO BE SEALED. FLOOR MUST BE SEALED TO BE SMOOTH AND EASILY CLEANABLE. SEAL/RESEAL FLOOR.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
|
02/02/2010 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Walk-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- , PIZZAS AND CHEESE STICKS ARE ARE WITHOT DATE MARK BT GOT DATE MARKED DRING THE VISIT. VIOLATION CORRECTED.
- 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:
- floor walk-in freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s) serving line
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
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07/29/2009 | Routine Inspection |
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