- Critical: Backflow Prevention
- Comment:
- AIR GAP IS PROVIDE THROUGH THE USE OF TIE WRAPS AROUND PIPING. CORRECTED.
- 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.
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02/05/2015 | Follow-up |
- Critical: Backflow Prevention
- Comment:
- A BACK FLOW PREVENTER DEVICE WAS INSTALLED ON PLUMBING SYSTEM. CORRECTED.
- 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: Sanitizing Solutions, Testing
- Comment:
- QUAT TEST STRIPS ARE PROVIDED FOR KITCHEN. CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Temperature Measuring Devices,
- Comment:
- FOUR NEW BATTERY OPERATED THERMOMETERS ARE PROVIDED FOR THE KITCHENS. TWO THERMOMETERS ARVE AVAILABLE FOR UPSTAIRS KITCHEN AND TWO FOR DOWNSTAIRS. CORRECTED.
- 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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01/28/2015 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- OBSERVED NO AIR GAP ON ICE MACHINE. AN AIR GAP MUST BE PROVIDE ON ANY EQUIPMENT THAT HOLDS FOOD TO PREVENT POSSIBLE BACK FLOW CONTAMINATION. PROVIDE AIR GAP. FOLLOW UP WITHIN 10 DAYS.,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO QUAT SANITIZING TEST STRIPS FOR 3 COMPARTMENT SINK. A TEST KIT MUST BE PROVIDED TO VERIFY SANITATION CONCENTRATION IN MG/L. PROVIDE TEST KIT. FOLLOW UP WITHIN 10 DAYS.,
- 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)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- FOOD THERMOMETERS WERE NOT PROVIDING ACCURATE READING WITHIN +/- 1 DEGREES. ONCE THEY WERE CALIBRATED THROUGH ICE METHODS READINGS WERE OFF BY AT LEAST 10 DEGREES. FOOD THERMOMETERS WITH BOTH CELSIUS AND FAHRENHEIT SCALES SHALL BE ACCURATE WITHIN 1 DEGREE READING. PROVIDE NEW THERMOMETERS FOR UPSTAIRS AND DOWNSTAIRS CAFETERIA. FOLLOW UP WITHIN 10 DAYS.,
- 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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01/12/2015 | Routine |
- Critical: Hand Drying Provision
- Comment:
- CORRECTED: PAPER TOWEL IS PROVIDED AT ALL THREE HAND SINKS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Comment:
- CORRECTED: SOAP IS AVAILABLE AT FRONT HAND SINK.
- 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)
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08/06/2014 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- EACH HAND SINK SHALL BE PROVIDED WITH INDIVIDUAL, DISPOSABLE TOWELS. ALL THREE HAND SINKS IN FACILITY WERE WITHOUT PAPER TOWELS. PROVIDE DISPOSABLE TOWELS TO ENSURE PROPER HAND WASHING BY STAFF.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- EACH HAND WASHING SINK SHALL BE PROVIDED WITH SOAP. NO SOAP WAS PROVIDED TO HAND SINK AT SERVING LINE. PIC WILL SPEAK TO MAINTENANCE TO HAVE SOAP PROVIDED. PROVIDE SOAP TO HAND SINK TO ENSURE PROPER EMPLOYEE HAND WASHING.,
- 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A SIGN THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HAND WASHING SINKS USED BY EMPLOYEES. NO SIGN IS AVAILABLE IN FEMALE EMPLOYEE BATHROOM. PROVIDE SIGN TO REMIND EMPLOYEES TO WASH HANDS.
- 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-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Ice machine(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- FOOD UTENSILS SHALL BE STORED WITH THEIR HANDLES ABOVE THE TOP OF THE FOOD OR IN A CLEAN, PROTECTED LOCATION. OBSERVED ICE SCOOP SUBMERGED IN ICE INSIDE ICE MACHINE. STORE SCOOP AS DIRECTED ABOVE TO AVOID CONTAMINATION OF ICE BY HANDS. CORRECTED AT INSPECTION BY PIC MOVING ICE SCOOP TO A CLEAN LOCATION.
- 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
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07/21/2014 | Routine |
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Ice machine(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Discontinue practice of allowing the bulk product dispenser handles to come into direct contact with food materials being dispensed. See Ice Machine. Begin practice of always keeping the handle properly extended OUT of the various food products (Ice) being dispensed.
- 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
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12/11/2013 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Dish washing Area Hand wash sink
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Discontinue parking utility carts or other obstructions in front of the Dish Washing Area hand wash sink. Having easy access to this sink helps encourage frequent and proper hand wash activities by staff. , The Certified Food Manager relocated the utility cart at the time of todays Routine Inspection. As always, continue with this important Food Safety & Hygiene practice.
- 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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06/03/2013 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics
- Locations:
- Facility Chemical spray bottle(s)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- ALL CHEMICALS PROPERLY LABELED WITH COMMON NAME.
- 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 and Restri
- Items:
- Physical facilities/structures
- Locations:
- Facility ceiling vents and grates
- 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.
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11/29/2012 | Routine |
- Capacity
- Items:
- Hot water supply
- Locations:
- Kitchen Area
- Problems:
- Insufficient to meet demands
- Corrections:
- Provide sufficient supply if hot water such as a larger or additional hot water heater.
- Comment:
- FACILITY HOT WATER TANK IN POOR REPAIR - NO HOT WATER IN DISH WASHING AREA - DISHWARE AND UTENSILS ARE WASHED AS A COURTESY BUT ARE SENT BACK TO VARIETY FOODSERVICE EACH DAY. WARM WATER COMING FROM SERVING LINE HANDSINK FOR EMPLOYEE HANDWASHING.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- lower level milk cooler(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN INTERIOR FLOOR OF MILK COOLER BEHIND SERVING LINE IN LOWER KITCHEN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- lower level wiping cloth container
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- SANITIZING SOLUTION IN WIPING CLOTH CONTAINER IN LOWER LEVEL EXCEEDS 50-100PPM CHLORINE.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANDTOWELS JAMMED INSIDE DISPENSER AT VENDING HANDSINK AND SERVING LINE HANDSINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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05/31/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- salad bar
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- DICED TURKEY AT 47-49F, FETA CHEESE AT 48F, CHOPPED CHICKEN AT 58-62F IMPROPERLY STORED ON ICE AT SALAD BAR., ADDITIONAL ICE ADDED TO PROPERLY SURROUND EACH STORAGE PAN IN ORDER TO MAINTAIN 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Dish washing Area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- mechanical room
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CASES OF SINGLE SERVICE LUNCH TRAYS ON FLOOR IN MECHANICAL ROOM.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
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11/28/2011 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility ceiling vents
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CEILING VENTS SOILED AT UPPER LEVEL SERVING LINE AND VENDING AREAS.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP AT DISH AREA AND VENDING AREA HANDSINKS.
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Dish washing Area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Dish washing Area
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- 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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11/17/2010 | Routine Inspection |
| No violation noted during this evaluation. | 10/30/2009 | Routine Inspection |
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