- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- kitchen floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Empty box, flattened glue trap, and pieces of rubber wall coving on floor behind ice machine and 2 door reach in freezer. 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 components
- Locations:
- walk-in cooler(s) door(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Door closer on top of walk in cooler door is malfunctioning. Closer does not cause door to close completely. Repair/replace door closer.
- 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.
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01/09/2015 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- walk in freezer(s) door(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Gasket on walk-in freezer door is broken. Repair.
- 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.
- Repairing
- Items:
- Physical facilities Wall(s), Physical facilities Floor(s)
- Locations:
- Wall(s), floor
- Problems:
- In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- Tiles broken/missing behind fryer unit. Replace., Tiles/FRP & wall coving missing at wall/floor junction to far left of prep area. Replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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01/09/2014 | Routine |
- 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:
- REPLACE THE MISSING LIGHT SHIELDS IN THE WALK-IN COOLER OR PROVIDE SHATTER RESISTANT LIGHT BULBS.
- 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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01/04/2013 | Routine |
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- hot holding unit(s) NECESSARY CLEANER(S)/TOXIN(S)
- Problems:
- Not separated from
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- SPRAY BOTTLE OF DEGREASER STORED ON COUNTER JUST NORTH OF PASS-THRU WINDOW PLEASE KEEP AWAY FROM ALL FOOD CONTACT SURFACES , PIC MOVED TO LOCATION BELOW COUNTER OF CASH REGISTER
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- hot holding unit(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- NORMALLY, ALL COOKED PHF'S ARE MARKED WITH THREE HOUR EXPIRATIONS WITH A STICKERS THAT ARE ERASABLE TODAY, ALL BUT THE ONION RINGS WERE MARKED, PIC DISCARDED
- 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.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Facility UTENSIL(S)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- CLEAN FRIES SCOOP AND TONGS STORED IN CONTACT WITH PAINTED CINDER BLOCK WALL PLEASE STORE ON CLEAN, DRY SURFACE BETWEEN USES
- 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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01/17/2012 | Routine Inspection |
| No violation noted during this evaluation. | 01/13/2011 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Comment:
- board is visibly smoother today
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
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08/04/2010 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- PREP ROW ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- ENTIRE CUTTING BOARD HAS NOW BECOME DEEPLY SCRATCHED ON BOTH SIDES THEREFORE, PLEASE SAND/PLANE DOWN AT LEAST ONE SIDE IMMEDIATELY OR REPLACE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
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07/27/2010 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- PREP ROW ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- TOP OF PREP BOARD HAS BECOME DEEPLY SCRATCHED PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE, PIC/INSPECTOR OBSERVED OTHER SIDE OF BOARD TO BE SMOOTH, PIC DRILLED OUT HOLES (TO HOLD FIRM) TO FIT THE "STUDS" AND CLEANED/SANITIZED BOARD AFTER FLIPPING IT OVER WHEN THIS SIDE BECOMES SCRATCHED TO A POINT THAT IT IS NOT EASILY CLEANABLE HAVE BOTH SIDES SMOOTHED OR REPLACE BOARD
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
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01/08/2010 | Routine Inspection |
- 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:
- MOLD ON INTERIOR AND DROP SHIELD PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, REFILL DROP SHIELD REMOVED (WITH GLOVES) AND ICE SCOOPED, BAGGED AND MOVED TO WALK IN FREEZER PERSONNEL BEGAN CLEANING OF INTERIOR PIC SUBMITTED, INSPECTOR APPROVED RISK CONTROL PLAN,
- 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.
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07/16/2009 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- kitchen KNIFE RACK(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MAGNETIC KNIFE RACK'S STEEL SLOTS RUSTED, PIC HAD EMPLOYEE SCRUB/SANITIZE
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- cooler(s) (2) DOOR RETARDER
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THIS COOLER WAS NEVER CITED BEFORE FOR BEING OUT OF TEMPERATURE, THIS ONE REPLACED THE ONE THAT WAS HISTORICALLY OUT OF TEMPERATURE THE PROBLEM COOLER HAS BEEN TAKEN OUT OF SERVICE AND IS NO LONGER ON THE PREMISES TODAY, THOUGH SOMEONE ACCIDENTALLY ADJUSTED WRONG, AND MEATS AND CHEESES BOTH IN THE UPPER AND LOWER SECTIONS TESTED 44 - 53 F PHF'S THAT HAD INDIVIDUAL LIDS WERE IN THE LOWER (44 F) RANGE PIC ADJUSTED LOWER AND TEMPORARILY MOVED ALL PHF'S TO WALK IN FREEZER FOR QUICK CHILLING ALSO, PLEASE EMPHASIZE RECORDING THE TIME AT WHICH THE FIRST TEMPERATURE IS TAKEN IN THE MORNING TO ENSURE THAT ALL PHF'S NEVER ARE ABOVE 41 F FOR MORE THAN FOUR HOURS WITHOUT BEING DISCARDED LOG TODAY SAID AM 45 F
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- cooler(s) (2) DOOR RETARDER
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THIS COOLER WAS NEVER CITED BEFORE FOR BEING OUT OF TEMPERATURE, THIS ONE REPLACED THE ONE THAT WAS HISTORICALLY OUT OF TEMPERATURE THE PROBLEM COOLER HAS BEEN TAKEN OUT OF SERVICE AND IS NO LONGER ON THE PREMISES TODAY, THOUGH SOMEONE ACCIDENTALLY ADJUSTED WRONG, AND MEATS AND CHEESES BOTH IN THE UPPER AND LOWER SECTIONS TESTED 44 - 53 F PHF'S THAT HAD INDIVIDUAL LIDS WERE IN THE LOWER (44 F) RANGE PIC ADJUSTED LOWER AND TEMPORARILY MOVED ALL PHF'S TO WALK IN FREEZER FOR QUICK CHILLING ALSO, PLEASE EMPHASIZE RECORDING THE TIME AT WHICH THE FIRST TEMPERATURE IS TAKEN IN THE MORNING TO ENSURE THAT ALL PHF'S NEVER ARE ABOVE 41 F FOR MORE THAN FOUR HOURS WITHOUT BEING DISCARDED LOG TODAY SAID AM 45 F,
- 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)
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01/12/2009 | Routine Inspection |
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