- Critical: Potentially Hazardous Food (Ti
- Comment:
- PHFs in walk in cooler are at/below 41 F-rice pudding 41 F, cooked potatoes 41 F, chicken kebabs 41 F, cooked rice 41 F. 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)
|
04/28/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- kitchen Walk-in cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous foods in walk in cooler (WIC) are not at internal temperatures of 41 F or less: margarine 47 F, hot dogs 47 F, cooked rice 47 F (2 pans), cooked sausage 47 F, turkey 46 F, American cheese 46 F, gravy 46 F. Door of WIC was not completely closed. , This is a Priority (P) violation. Keep door closed. Store food on ice, use time as a temperature control, or use another cooler until this unit is repaired. WCHD will return within 7 days to ensure this violation is 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)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Pans of cooling chicken breasts sitting on counter in front of kitchen hand wash sink. Do not block access to hand wash sink., Pans moved from front of sink. VIOLATION CORRECTED.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- kitchen
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- Box of frozen hamburger patties sitting on counter to defrost. Frozen food must be defrosted under refrigeration, via microwave, or under running water.
- 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
|
04/13/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors, Physical facilities/structures
- Locations:
- Wait station floor
- Problems:
- With accumulation of debris, Not clean
- Corrections:
- Keep clean., Keep clean
- Comment:
- Wall to left of 3 door reach in freezer (where large spoons are hanging) is dirty. Clean., Plastic drinking cup, souffle cup, paper on floor under coffee station (up against wall). 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Wait station
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Radio, small boxed cereals and knick-knacks around coffee station are dusty. Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/20/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- Can opener blade cleaned and sanitized. RCP completed and approved. 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: Packaged and Unpackaged Food -
- Comment:
- Chicken on bottom shelves in walk in cooler. RCP completed and approved. VIOLATION 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
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Waitress prep cooler now holding PHF at or below 41F-ranch 35 F, Greek 38 F, pickles 35 F, coleslaw 35 F. RCP has been completed and approved. 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)
- Critical: Preventing Contamination from
- Comment:
- All food employees handling food with gloves. RCP completed and approved. VIOLATION CORRECTED.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- All PHFs are dated correctly. 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
|
04/14/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- kitchen Can opener
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Food residue on can opener blade. This food contact surface must be cleaned and sanitized at all times. This is a repeat Priority Foundation (Pf) violation. PIC has opted to complete Risk Control Plan (RCP) in lieu of an office consultation and $200 fine. Complete RCP by inspector's return visit (within 7 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- chemical sanitizing dishmachine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Chlorine sanitizer level of dishmachine less than 10 ppm. Must be from 50 to 100 ppm chlorine. Repair., Employee primed machine, drained, and re-ran machine
- General violation description:
- 4-501.114 - machine at 50 ppm chlorine. VIOLATION CORRECTED.
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Raw chicken stored in walk in cooler above cooked soup and ready to eat cheese. Raw animal foods must be stored below and away from cooked and ready to eat foods. See handout provided. , This is a repeat Priority (P) violation. PIC has opted to complete Risk Control Plan (RCP) in lieu of an office consultation and $200 fine. Complete RCP by inspector's return visit (within 7 days).,
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Wait station prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Waitress prep cooler is not holding Potentially Hazardous Foods (PHF) to internal temperatures of 41 F or below: Tzatziki sauce 49 F, 49 F
- General violation description:
- 3-501.16 - Greek dressing 49 F
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- One employee handled already cooked mozzarella sticks with bare hands. Another employee handled toasted hamburger bun with bare hands. Employees CANNOT handle ready to eat foods with their bare hands., This is a repeat Priority (P) violation. PIC has opted to complete Risk Control Plan (RCP) in lieu of an office consultation and $200 fine. Complete RCP by inspector's return visit (within 7 days).,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Several ready to eat, potentially hazardous food items in walk-in cooler are not date marked: cooked soups, chili, chicken, and rice. Mark with expiration date (not more than 7 days from date of preparation). See handout. ,
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Walls throughout the ktichen are soiled, particularly in dish washing area. 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- kitchen pop syrup racks, shelving, slicer
- Problems:
- Soiled, With accumulation of debris, With accumulation of debris
- Corrections:
- Keep clean., Keep clean., Keep clean.
- Comment:
- Food residue on non food contact surfaces of the slicer and on shelves throughout the kitchen. Clean, and clean on a regular schedule. Pop syrup rack very dusty. Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Wait station
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Wet sanitizer rag sitting on counter in waitress area. Sanitizer must be submerged in sanitizer between uses. See handout.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
04/03/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- WALK IN COOLER SPINACH PIE AT 39 F, WALK IN COOLER POTATOES AT 37F, REACH IN COOLER ONIONS AT 40F, TOMATOES AT 39F, REACH IN COOLER CHICKEN OBSERVED AT 38F, BEEF AT 38F. ALL COOLER TEMPERATURES ARE NOW CORRECTED AND AT 41 F OR LOWER. INSPECTOR REINFORCED STAFF MONITORING OF COOLER TEMPERATURES SEVERAL TIMES A DAY TO PREVENT TEMPERATURE ABUSED FOOD IN COOLERS THAT ARE AT TOO HIGH OF A TEMPERATURE. ALL ITEMS 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)
|
10/17/2013 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- COOKED POTATO SOUP FOUND AT 92 F AND COKED CHICKEN OBSERVED AT 112 F. BOTH FOOD ITEMS LEFT AT ROOM TEMPERATURE TO COOL BEFORE BEING PLACED IN WALK IN COOLER. PERSON IN CHARGE STATES ITEMS HAVE BEEN THERE FOR ALMOST TWO HOURS. ALL REQUIRED FOODS SHALL BE PROPERLY COOLED AT ALL TIMES. REHEAT FOODS TO 165 F FOR FIFTEEN SECONDS THEN PROPERLY COOL FOODS FROM 135 F TO 70 F WITHIN TWO HOURS THEN FROM 70 F TO 41 F WITHIN FOUR HOURS. THIS WILL HELP TO KEEP COOLER TEMPERATURES LOWER ALSO. CORRECT IMMEDIATELY., CORRECTED-PERSON IN CHARGE TO REHEAT FOODS THEN PROPERLY COOL FOODS BEFORE PLACING IN WALK IN COOLER.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Equipment Food-Contact Surface
- Items:
- Utensil(s) and equipment
- Problems:
- Not cleaned every 24 hours when stored at 41 degrees f or less
- Corrections:
- Clean as specified above.
- Comment:
- COOKLINE MICROWAVES INTERIORS (CEILINGS) FOUND UNCLEAN. ALL EQUIPMENT SHALL BE IN CLEAN CONDITION AT ALL TIMES. CLEAN MICROWAVES INTERIORS DAILY., ITEM CORRECTED BY CLEANING INTERIOR OF MICROWAVE.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CAN OPENER AND ITS BLADE FOUND UNCLEAN. ALL FOOD CONTACT UTENSILS SHALL BE IN CLEAN CONDITION AT ALL TIMES. CLEAN CAN OPENER AND ITS BLADE IMMEDIATELY., CAN OPENER SCRUBBED AND CLEANED IN DISH MACHINE DURING INSPECTION.
- 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:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW EGGS OBSERVED IN WALK IN COOLER ABOVE SALADS, SOUPS AND OTHER READY TO EAT FOODS. ALL RAW ANIMAL FOODS SHALL BE PROPERLY STORED IN COOLERS SEPARATED FROM CONTAMINATION POSSIBILITIES AT ALL TIMES. RELOCATE EGGS NOW., CORRECTED-EGGS PROPERLY SEPARATED DURING TODAY'S INSPECTION.
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVATIONS IN WALK IN COOLER FOUND: COOKED POTATOES AT 51 F, SAUSAGE AT 62 F, COOKED RICE AT 50 F. ALL COOLERS SHALL OPERATE CORRECTLY AND KEEP FOODS AT 41 F OR LOWER AT ALL TIMES. INSPECTOR STRONGLY RECOMMENDS REMOVING PLASTIC SHEETING ON SHELVING UNITS TO INCREASE PROPER AIR FLOW FOR WALK IN COOLER. PROPERLY COOLING FOODS DOWN BEFORE PLACING IN COOLERS HELP KEEP FOODS OUT OF THE TEMPERATURE DANGER ZONE. PROPERLY REPAIR COOLER WITHIN TEN DAYS. PROPERLY STORE ALL FOODS IN REACH IN COOLERS WITH PROPER TEMPERATURES UNTIL WALK IN COOLER KEEPS ALL FOODS AT 41 F OR LOWER. ,
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- EMPLOYEES OBSERVED HANDLING READY TO EAT FOODS (SALADS, TOMATOES, BREADS) WITH BARE HANDS. ALL READY TO EAT FOODS SHALL NOT BE HANDLED WITH BARE HANDS. PROPERLY TRAIN STAFF ON REQUIREMENTS. CORRECT NOW., STAFF EDUCATED BY OWNER AND INSPECTOR TODAY ON BARE HAND CONTACT USAGE. ITEM CORRECTED.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- ENTIRE FACILITIES WALL AND FLOORS ARE UNCLEAN. RECOMMEND POWER WASHING FACILITY TO REMOVE BUILD UP OF GREASE AND DIRT. ALL AREAS SHALL BE IN CLEAN CONDITION AT ALL TIMES. CLEAN FACILITY NIGHTLY.
- 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.
- Effectiveness
- Items:
- Hair restraint
- 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
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored in water With inadequate flow to remove particles
- Corrections:
- Use cool, running water with enough flow to remove particles.
- 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
|
10/04/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- REFRIGERATION UNIT AT WAITSTATION HAD COLESLAW AND RANCH DRESSING AT 34F. 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)
|
10/25/2012 | 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:
- REFRIGERATION UNIT AT FRONT COUNTER HAD MILK AT 50F, RANCH DRESSING AT 48F, COLESLAW AT 48F. REPAIR/ADJUST UNIT IMMEDIATELY, SO ALL PHF'S WILL BE UNDER 41F AT ALL TIMES. REVISIT IN 5 DAYS ( OWNER CALLED REPAIR CO. AT TIME OF INSPECTION, THEY ARE COMING TODAY),
- 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:
- Keep clean.
- Comment:
- CLEANING IS NEEDED OF NON-FOOD CONTACT SURFACES: 1) FLOOR IS DIRTY IN DRY STORAGE ROOM-FOOD DEBRIS, DIRT BUILD-UP ETC. 2) FLOOR UNDER BROASTER HAS GREASE BUILD-UP, 3 ) CEILING/LIGHT SHIELD OVER COOKLINE IS DIRTY/DUSTY. CORRECT BY INCREASING CLEANING FREQUENCY, RECHECK IN 6 MONTHS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/18/2012 | Routine |
- Critical: Frequency Before Use After Cle
- Comment:
- DISHMACHINE IS SANITIZING AT 100PPM (THERE HAS BEEN A LOG KEPT WITH CONCENTRATIONS 2X/DAY. KEEP LOG MAINTAIN 50-100PPM) VIOLATION CORRECTED. (LOG IS POSTED ABOVE DISHMACHINE, THERE WAS A CRACK IN THE FEED LINE)
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
04/12/2012 | Follow-up |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- DISHMACHINE HAD O PPM CHLORINE TODAY. THIS IS A REPEAT VIOLATION. YOU MUST TEST THE SANITIZER CONCENTRATION DAILY TO ENSURE 50-100 PPM CHLORINE. REWASH DISHES IN 3 COMP SINK TO ENSURE THEY ARE SANITIZED TODAY. SUBMIT LOG TO WCHD. AN OFFICE CONSULTATION MAY BE SCHEDULED.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- KEEP MOP SINK CLEAR FOR USE AT ALL TIMES. MANY ITEMS STORED IN SINK TODAY, LADDERS, EQUIPMENT ETC. CLEAR IMMEDIATELY, RECHECK NEXT INSPECTION.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
|
03/27/2012 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- BEVERAGE NOZZLES WERE DIRTY AT TIME OF INSPECTION., BEVERAGE NOZZLES WERE CLEANED AT TIME OF INSPECTION. INCREASE CLEANING FREQUENCY.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- AT TIME OF INSPECTION DISHMACHINE HAD 0PPM CHLORINE. CHLORINE CHEMICAL BUCKET WAS EMPTY. MONITOR DAILY TO ENSURE ALL DISHES ARE PROPERLY SANITIZED. RECORD READINGS AND TRAIN DISHWASHER TO KEEP AN EYE ON THE SANITIZER DISPENSER THROUGHOUT THE DAY., DISHWASHER SANITIZER BUCKET CHANGED AND PRIMED AT TIME OF INSPECTION. SANITIZER NOW PUMPING THROUGH AT 100 PPM CHLORINE.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN CORNER OF WALL AND HOT HOLDING UNIT AT END OF GRILL LINE (REMOVE OLD CAULK AND RECAULK), CLEAN SHELVES IN BACK ROOM UNDER HANDWASH SINK AND TABLE WITH WAFFLE MAKER, CLEAN FOOD DEBRIS ON AN INCREASED BASIS. CLEAN FLOOR AND DRAIN UNDER DISHMACHINE.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Ventilation Hoods, Drip preven
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- VENTILATION HOOD IS NOT CAPTURING THE SMOKE AND GREASE LADEN VAPORS PROPERLY FROM THE COOK LINE, SERVICE HOOD TO ENSURE PROPER CAPTURE. RECHECK NEXT INSPECTION.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
09/07/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- THE PREP COOLER ON THE COOKLINE WAS REPLACED WITH A NEW COOLER, TOMATOES WERE 42F, CORNED BEEF WAS 41F IN UNIT 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: Preventing Contamination from
- Comment:
- EMPLOYEES WERE WEARING GLOVES PROPERLY WHEN HANDLING READY TO EAT FOODS. VIOLATION CORRECTED.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Time as a Public Health Contro
- Comment:
- TIME MARKING IS DONE PROPERLY FOR 4 HOURS (EGGS).
- 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.
- Critical: Working containers, Common Nam
- Comment:
- CHEMICAL SPRAY BOTTLES ARE LABELED.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Cleaning, Frequency/Restrictio
- 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.
- Gloves, Use Limitation
- Comment:
- NO EMPLOYEES WERE TOUCHING FACES OR WALKING AWAY TO DO OTHER TASKS WITH GLOVES ON TODAY.
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
- Hair Restraint Effectiveness
- Comment:
- COOKS WERE WEARING HAIRNETS.
- 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
- Hand Cleanser, Availabilty
- Comment:
- SOAP IS AVAILABLE AT ALL HANDWASH SINKS(NEW DISPENSER INSTALLED IN BACK).
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Using a Handwashing Sink
- Comment:
- HANDWASH SINKS ARE CLEAR AND ACCESSIBLE.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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03/30/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE HAMBURGER WAS 52F, TURKEY 52F, TOMATOES 48F, FETA 49F, CHICKEN 52F, GYRO MEAT 52F IN PREP TABLE COOLER ON COOKLINE, ALL OF THESE ITEMS MUST BE DISCARDED IMMEDIATELY. REPAIR COOLER IMMEDIATELY, DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN UNIT UNTIL IT HAS BEEN REPAIRED/ADJUSTED. CORRECT IMMEDIATELY, REVISIT IN 10 DAYS.,
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- EMPLOYEES WERE OBSERVED HANDLING READY TO EAT FOODS ON THE COOKLINE WITH NO GLOVES. GLOVES MUST BE USED WHEN ASSEMBLING SANDWICHES, MAKING SALADS WITH HANDS, ETC. CORRECT PRACTICE IMMEDIATELY, EDUCATE ALL EMPLOYEES ON PROPER GLOVE USE.,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- With improper time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- TIME MARK FOOD ITEMS FOR 4 HOURS NOT FROM 9AM-3PM. LIST ITEMS AS THEY ARE PULLED FROM WIC AND DISCARD AFTER 4 HOURS-DO NOT PLACE ITEMS BACK IN WIC. CORRECT PRACTICE IMMEDIATELY.,
- 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.
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- LABEL ALL CHEMICAL SPRAY BOTTLES WITH COMMON NAME. ETC. DEGREASER, BLEACH WATER, ETC. CORRECT PRACTICE WITHIN 10 DAYS, LABEL ALL BOTTLES TODAY.,
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN FLOORS THROUGHOUT, KITCHEN FLOOR WAS VERY GREASY TODAY. INCREASE CLEANING SCHEDULE.,
- 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.
- Gloves, Use Limitation
- Items:
- Single-use glove(s)
- Problems:
- Used for multiple purposes
- Corrections:
- Gloves shall only be used for one purpose and then disposed.
- Comment:
- EMPLOYEES CANNOT TOUCH THEIR FACES, WALK IN COOLER DOORS, ETC. WITH GLOVES ON . CHANGE GLOVES AFTER TOUCHING FACE OR HAIR, AFTER LEAVING WORKSTATION TO DO DIFFERENT TASKS, ETC. CORRECT PRACTICE IMMEDIATELY, REVISIT IN 10 DAYS.,
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- COOKS MUST WEAR HATS OR HAIR NETS, CORRECT BY NEXT INSPECTION. NO ONE HAD HAIR RESTRAINTS ON TODAY.,
- 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
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP AT TIME OF INSPECTION AT BACK OR PREP AREA HANDWASH SINK, SOAP WAS FOUND TODAY, BUT IT MUST BE AVAILABLE AT ALL SINKS AT ALL TIMES.,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- 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:
- KEEP ICE SCOOP WITH HANDLE UP IN ICE OR ON A CLEAN DRY SURFACE. CORRECT TODAY, CORRECT PRACTICE BY MONITORING.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- ALL HANDWASH SINKS WERE BLOCKED TODAY. FRONT HANDWASH SINK HAD KETCHUP BOTTLES IN IT, BACK SINK HAD EGGS IN FRONT OF IT AND PREP SINK HAD A BROASTER IN FRONT OF IT. KEEP HANDWASH SINK ACCESSIBLE AT ALL TIMES. CORRECT IMMEDIATELY.,
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
03/02/2011 | Routine Inspection |
| No violation noted during this evaluation. | 08/10/2010 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Comment:
- IM CLEAN ALSO WILL BE CONSIDERED CORRECTED WHEN RCP IS RECEIVED
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Preventing Contamination from
- Comment:
- COOK ELECTS TO USE ONE GLOVE ON NON-DOMINANT HAND WILL BE CONSIDERED CORRECTED WHEN RCP IS RECEIVED
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
|
03/01/2010 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- CANNED GOODS Can opener blade
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- CAN OPENER BLADE SOILED PLEASE KEEP CLEANED/SANITIZED, PERSONNEL DISASSEMBLED, SCRUBBED,RAN THRU DISHMACHINE
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- Ice machine(s) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- OBSERVED RUST/MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, REFILL LEFT RCP WITH MR DERVISHI PLEASE FILL OUT AND SUBMIT AT FOLLOW-UP
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- Ice machine(s) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- OBSERVED RUST/MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, REFILL LEFT RCP WITH MR DERVISHI PLEASE FILL OUT AND SUBMIT AT FOLLOW-UP,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Cookline BARE HAND CONTACT
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- , OBSERVED COOK PUT HOT DOGS ONTO BUNS WITH BARE HANDS PLEASE PROVIDE MEANS SUCH AS GLOVE(S), TONGS, WAX PAPER, ETC TO HANDLE ALL FOOD(S) THAT ARE READY TO EAT NO GLOVES AVAILABLE TODAY PROVIDED RISK CONTROL PLAN (RCP) TO PIC PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Cookline BARE HAND CONTACT
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- , OBSERVED COOK PUT HOT DOGS ONTO BUNS WITH BARE HANDS PLEASE PROVIDE MEANS SUCH AS GLOVE(S), TONGS, WAX PAPER, ETC TO HANDLE ALL FOOD(S) THAT ARE READY TO EAT NO GLOVES AVAILABLE TODAY PROVIDED RISK CONTROL PLAN (RCP) TO PIC PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s) SHELL EGGS
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- PIC PROVIDED SEPARATION FROM READY TO EATS BY MOVING THEM TO THE EAST, SEVERAL BOXES OF SHELL EGGS STORED IMMEDIATELY NEXT TO TOMATOES, LETTUCE PLEASE ALWAYS KEEP SHELL EGGS AWAY FROM AND NEVER ABOVE READY TO EAT FOODS
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Cookline shelf
- Problems:
- Bare wood
- Corrections:
- Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
- Comment:
- BARE WOOD COLUMN SUPPORTING SHELF BELOW MICROWAVE PLEASE REPAIR AND/OR PAINT WOOD COLUMN WITH WHITE ENAMEL PAINT TO FACILITATE FREQUENT CLEANING
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- walk-in cooler(s)
- Problems:
- Not provided In walk in cooler
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- WIC HAS REGULAR BULB PLEASE PUT IN A RUBBER-COATED ONE OR INSTALL THE LENS COVER THAT SCREWS IN OVER THE BULB
- 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
|
02/16/2010 | Routine Inspection |
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