- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s) old/broken equipment
- Locations:
- kitchen
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Remove broken/ unused equipment from kitchen: broken glass door cooler, nacho machine, powdered drink dispensing machine.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Locations:
- kitchen
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Sink built into prep surface has a plastic bag over faucet and duct tape on drain. One drain fly seen in sink basin. Either repair sink -OR- remove faucet and properly cap drain at floor.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/15/2015 | Routine |
| No violation noted during this evaluation. | 11/06/2014 | Routine |
| No violation noted during this evaluation. | 05/28/2014 | Routine |
| No violation noted during this evaluation. | 12/05/2013 | Routine |
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- LIGHT SHIELD IS MISSING IN EMPLOYEE BATHROOM. PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. PROVIDE A COVERING OR A LIGHT SHIELD FOR LIGHT FIXTURE. WILL VERIFY AT NEXT INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE HOT WATER ON THE THREE COMPARTMENT SINK IS DRIPPING. A PLUMBING SYSTEM SHALL BE MAINTAINED IN GOOD REPAIR. FIX SLOW LEAK ON HOT WATER SIDE OF THREE COMPARTMENT SINK. WILL VERIFY AT NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/04/2013 | Routine |
| No violation noted during this evaluation. | 09/24/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- ALL SANDWICHES ARE STILL ON A THREE DAY EXPIRATION, HOWEVER, THEY ARE KEPT UNDER REFRIGERATIONAT ALL TIMES THE SMALL COOLER IS ROLLED UP TO THE COUNTER AND A SIGN DETAILING ALL SANDWICHES IS VISIBLE ON THE DOOR INSTEAD OF PUTTING THE SANDWICHES THEMSELVES ON THE COUNTER
- 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)
|
03/28/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- cooler(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- EGG SALAD SANDWICH TESTED 59 F IN SMALL COOLER AND INTENDED FOR RESERVICE THE NEXT DAY(S) AS SET OUT AT BEGINNING OF LUNCH SINCE THE DATE-MARK IS FOUR DAYS, A VIOLATION OF 3-501.19 COULD OCCUR IF FOOD(S) NOT COOLED BACK DOWN QUICKLY ON THE FOURTH DAY OF SERVICE, GIVEN THAT IT HAS STAYED OUTSIDE OF REFRIGERATION FOR ONE HOUR PER DAY FOR THE PAST THREE IT COULD BE PAST THE FOUR HOUR TOTAL AS REQUIRED BY CODE THEREFORE, PIC DECIDED TO EITHER CHANGE THE DATE FOR TWO DAYS OR ALWAYS KEEP THE FOODS REFRIGERATED INSPECTOR WILL VERIFY WITHIN TEN DAYS THAT "NEW" PROGRAM IS BEING FOLLOWED,
- 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)
|
03/22/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/11/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/03/2010 | Routine Inspection |
| No violation noted during this evaluation. | 10/13/2009 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- kitchen Fan
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- UPRIGHT FAN DUSTY PLEASE CLEAN AND KEEP CLEAN WHEN USING IT IN THE KITCHEN, MANAGER TOOK IT OUTSIDE TODAY AND CLEANED IT
- 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
|
10/16/2008 | Routine Inspection |
| No violation noted during this evaluation. | 11/13/2007 | |
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