- Critical: Manual and Mechanical Warewash
- Comment:
- Chemical dishmachine sanitizing at 50 ppm chlorine. Risk Control Plan-fax to 734-727-7165 ATTN Melinda VIOLATION CORRECTED
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
02/11/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- kitchen cheese shredder
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Manual cheese shredder covered in cheese, including on blade. Clean and sanitize this food contact surface after each use., Shredder unit taken apart, cleaned and sanitized during inspection. 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Approximately 10 ppm chlorine detected in rinse of chemical sanitizing dishmachine. Correct level is 50 to 100 ppm chlorine. Do NOT use machine until repaired
- General violation description:
- 4-501.114 - set up 3 compartment sink. , This is a repeat Priority (P) violation. A Risk Control Plan (RCP) will be completed in lieu of an office consultation. WCHD will return within 7 days to ensure this violation is corrected and RCP completed.,
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures walls, Physical facilities/structures floors
- Locations:
- kitchen Walk-in cooler, back room floor
- Problems:
- Soiled, Not clean
- Corrections:
- Keep clean., Keep clean
- Comment:
- BBQ sauce on wall of walk-in cooler. Sticky floor in hallway of back storage area. Debris along wall in salad room. 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.
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- kitchen Mop sink(s)
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Dirty mops sitting in mop sink during early portion of inspection, later sitting on floor next to mop sink. Mops must be hung by handle to air dry.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Locations:
- back room Chest freezer(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Inside of chest freezer door is missing, leaving exposed insulation. Replace door.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Single use sauce cups (2 oz) used as serving utensils in Parmesan & pepper flakes (walk in cooler). Use serving utensils with handles and store properly (handle above top of food) to prevent contamination.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Outside of pop machines are dusty. Light fixture above salad bar is dusty. Sauces on inside of sandwich cooler
- General violation description:
- 4-602.13 - unknown food debris on handles of cooler. Debris on top of dishmachine. Clean.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Wet wiping cloths sitting on top of garbage can enclosures. Store wiping cloths completely immersed in sanitizer between use.
- 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
|
02/04/2015 | Routine |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- OBSERVED ONE OF THE DRAIN LINES FROM THE ICE MACHINE EXTENDING BELOW THE FLOOD RIM LEVEL OF THE FLOOR DRAIN. CORRECTED AT TIME OF INSPECTION BY RE-SECURING THE DRAIN LINE TO THE SHELF ABOVE TO PROVIDE AN ADEQUATE AIR GAP BETWEEN THE END OF THE DRAIN LINE AND THE FLOOD RIM LEVEL OF THE FLOOR DRAIN.
- 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: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- 4 CHEMICAL SPRAY BOTTLES WITHOUT LABELS OBSERVED. CORRECTED AT TIME OF INSPECTION BY PLACING THE CHEMICAL LABELS ON THE SPRAY BOTTLES.
- 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.
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. THE SANITIZER JUG OBSERVED TO BE FULL BUT THE CAP ON THE JUG OBSERVED TO BE BROKEN. THIS CAP SEALS THE OPENING TO CREATE A VACUUM IN THE JUG ALLOWING THE PRODUCT TO BE DISPENSED. 50-100 PPM CHLORINE IS REQUIRED TO SANITIZE WARES. REPAIR THE DISH MACHINE TO SANITIZE PROPERLY. USE THE 3-COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE WARES UNTIL THE DISH MACHINE IS SANITIZING PROPERLY. CORRECTED AT TIME OF INSPECTION. THE 3-COMPARTMENT SINK WAS SET UP FOR WARE WASHING AND THE ECO LAB TECHNICIAN WAS CONTACTED TO SERVICE THE DISH MACHINE. THE ECO LAB TECHNICIAN IS EXPECTED LATER THIS AFTERNOON. THE 3-COMPARTMENT SINK WILL BE USED UNTIL THE DISH MACHINE IS SANITIZING PROPERLY.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Safe, Unadulterated, and Hones
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- OBSERVED 3 UNOPENED CONTAINERS OF PREPARED PASTA SALAD IN THE WALK-IN COOLER WITH MANUFACTURER PRINTED USE-BY DATES THAT HAD EXPIRED (6/23/14, 7/15/14, 7/15/14) AND 3 UNOPENED CARTONS OF POTATO SALAD WITH MANUFACTURER PRINTED USE-BY DATES THAT HAD EXPIRED (7/10/14, 7/16/14, 7/16/14). FOODS MUST BE CONSUMED OR DISCARDED BY THE END OF THE DAY ON THE USE-BY DATE. DISCARD THE EXPIRED PASTA SALAD AND POTATO SALAD. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE EXPIRED CONTAINERS OF PASTA SALAD AND POTATO SALAD INTO THE TRASH. COMPLETE AND SUBMIT THE RISK CONTROL PLAN FOR THIS REPEAT PRIORITY VIOLATION.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- LIDS ON BOTH DUMPSTERS OBSERVED LEFT OPEN. KEEP DUMPSTER LIDS CLOSED.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- OBSERVED MOLD-LIKE GROWTH ON THE UPPER INTERIOR AND ON THE ICE SHIELD IN THE ICE BIN AT THE ICE MACHINE. CLEAN NOW AND KEEP CLEAN.
- 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
- 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:
- IN THE WALK-IN COOLER OBSERVED 2 CASES OF CHICKEN WINGS AND A CASE OF RANCH DRESSING STORED ON THE FLOOR. STORE ALL FOOD UP OFF OF THE FLOOR BY AT LEAST 6 INCHES.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- OBSERVED SINGLE-USE CUPS WITHOUT HANDLES USED AS SCOOPS AND STORED IN FOOD ITEMS SUCH AS MANDARIN ORANGE SLICES, GRATED PARMESAN CHEESE, CROUTONS, TORTILLA STRIPS. PROVIDE DURABLE SCOOPS WITH HANDLES FOR ALL FOODS. STORE SCOOPS TO PREVENT HAND CONTACT WITH THE FOODS.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- EXTERIOR OF THE HOT HOLDING UNIT CONTAINING BBQ, BUFFALO, AND MARINARA SAUCES OBSERVED SOILED WITH DRIED/ENCRUSTED FOOD DEBRIS. CLEAN NOW AND KEEP 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)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- SEVERAL WIPING CLOTHS OBSERVED STORED ON PREP TABLES IN THE KITCHEN. NO SANITIZER BUCKET OBSERVED FOR THE STORAGE OF WET WIPING CLOTHS. PROVIDE SANITIZER BUCKET AND STORE WIPING CLOTHS SUBMERGED IN SANITIZER BETWEEN EACH USE.
- 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
|
07/17/2014 | Routine |
- Critical: Safe, Unadulterated, and Hones
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- OBSERVED 4 UNOPENED CONTAINERS OF PREPARED PASTA SALAD IN THE WALK-IN DATE WITH MANUFACTURER PRINTED USE-BY DATES THAT HAD EXPIRED (12/28/13, 1/1/14, AND 1/7/14). FOODS MUST BE CONSUMED OR DISCARDED BY THE END OF THE DAY ON THE USE-BY DATE. DISCARD THE PASTA SALAD. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE 4 EXPIRED CONTAINERS OF PASTA SALAD INTO THE TRASH.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- 2 MOPS AT THE MOP SINK WERE NOT HUNG/INVERTED TO DRY.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- PLASTIC CUPS WITH NO HANDLES USED FOR SCOOPS AND STORED IN THE RED PEPPER FLAKES, GRATED PARMESAN CHEESE, AND MANDARIN ORANGE SEGMENTS. A PLASTIC SPOON WAS STORED WITH THE HANDLE IN THE APPLES.
- 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
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Problems:
- Stored jumbled
- Corrections:
- Store with handles extended.
- Comment:
- PLASTIC KNIVES, FORKS, AND SPOONS STORED JUMBLED AT THE FOOD PICK-UP WINDOW, MOUTH PORTIONS ARE NOT PROTECTED. STORE WITH THE HANDLES EXTENDED TO PREVENT HAND CONTACT WITH THE MOUTH PARTS.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- -DRIED FOOD DEBRIS/ SOIL OBSERVED ON THE EXTERIOR OF THE SAUCE WARMER IN THE KITCHEN. -DRIED FOOD DEBRIS ON THE PLASTIC CART STORED IN THE KITCHEN -MOLD-LIKE GROWTH OBSERVED ON THE OUTER SURFACE OF THE 2 ICE DISPENSING SHOOTS AT THE SODA FOUNTAIN IN THE DINING ROOM
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
01/09/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Locations:
- 3-compartment sink(s)
- Problems:
- Not immersed in A concentration specified on manufacturers label
- Corrections:
- provide
- Comment:
- 0 PPM QUAT SANITIZE DETECTED AT THE 3-COMPARTMENT SINK SANITIZER DISPENSER. THE QUAT JUG OBSERVED EMPTY. CORRECTED DURING INSPECTION BY PROVIDING A FULL QUAT JUG. 200 PPM QUAT OBSERVED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Stored improperly
- Corrections:
- Store in manner that does not contaminate items.
- Comment:
- 1. EMPLOYEE BEVERAGE IN SCREW TOP BOTTLE STORED ON CUTTING BOARD 2. EMPLOYEE BEVERAGE STORED ON TOP SHELF ABOVE EXPOSED FOOD/FOOD PREP AREA 3. EMPLOYEE FOOD STORED ON A PLATE AT THE PIZZA MAKE TABLE STORE PERSONAL FOOD AND BEVERAGES AWAY FROM CUSTOMER FOOD AND FOOD PREP AREAS. STORE BEVERAGES IN CUP WITH LID AND STRAW.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- OBSERVED BROWN MOLD-LIKE GROWTH ON THE UPPER INTERIOR OF THE ICE MACHINE ICE BIN AND PINK MOLD-LIKE GROWTH ON THE STEEL FLAP IN THE ICE BIN. CLEAN NOW AND AS FREQUENTLY AS NECESSARY TO PREVENT THE ACCUMULATION OF SOIL.
- 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
- Equipment, Utensils, Linens, a
- Items:
- Laundered linen(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- BAGS OF LAUNDERED WIPING CLOTHS OBSERVED STORED ON THE FLOOR IN THE KITCHEN. STORE UP OFF OF THE FLOOR BY AT LEAST 6 INCHES.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS THROUGHOUT KITCHEN AND DINING ROOM NOT STORED SUBMERGED IN SANITIZER SOLUTION BETWEEN USES. PROVIDE SANITIZER BUCKETS AND STORE THE WET WIPING CLOTHS SUBMERGED IN SANITIZER.
- 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
|
07/19/2013 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED BY SECURING THE DRAIN LINES FROM THE ICE MACHINE TO PROVIDE AN AIR GAP OF APPROXIMATELY 3 INCHES ABOVE THE FLOOD RIM LEVEL OF THE FLOOR DRAIN.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Cleaning Maintenance Tools, Pr
- Comment:
- CORRECTED BY USING THE MOP/UTILITY SINK FOR MAINTENANCE TASKS SUCH AS WASHING DUST PANS. THE 3-COMPARTMENT SINK IS NO LONGER USED FOR MAINTENANCE TASKS.
- General violation description:
- 6-501.15 - FOOD preparation sinks, handwashing lavatories, and WAREWASHING EQUIPMENT may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
- Critical: Preventing Contamination from
- Comment:
- CORRECTED BY WEARING GLOVES WHEN HANDLING READY-TO-EAT FOODS.
- 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: Responsibility of Permit Holde
- Comment:
- CORRECTED BY TRAINING ALL STAFF ON THE ILLNESS REPORTING REQUIREMENTS. STAFF HAVE REVIEWED THE ILLNESS POSTER AND SIGNED THE REPORTING FORM. MANAGER IS KNOWLEDGEABLE ON THE ILLNESS REPORTING REQUIREMENTS.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: When to Wash
- Comment:
- CORRECTED BY TRAINING STAFF ON "WHEN TO WASH" REQUIREMENTS. HAND WASHING OBSERVED AS REQUIRED TODAY.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
|
01/31/2013 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between drain line and flood rim of receiving drain
- Locations:
- Ice machine(s)
- Problems:
- Not provided
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- THE 2 DRAIN LINES FROM THE MAIN ICE MACHINE OBSERVED EXTENDING WELL BELOW THE FLOOD RIM LEVEL OF THE FLOOR DRAIN. AN ADEQUATE AIR GAP MUST BE PROVIDED TO PREVENT POSSIBLE CONTAMINATION OF EQUIPMENT BY SEWAGE BACK-UP. MODIFY/ADJUST DRAIN LINES TO PROVIDE AN ADEQUATE AIR GAP ABOVE THE FLOOD RIM LEVEL OF THE FLOOR DRAIN. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Cleaning Maintenance Tools, Pr
- Items:
- Maintenance tool(s)
- Locations:
- 3-compartment sink(s)
- Problems:
- Stored/cleaned/prepared in Three compartment sink
- Corrections:
- Do not use three compartment sink to store/clean/prepare tools/maintenance items.
- Comment:
- OBSERVED 3-COMPARTMENT SINK USED TO CLEAN DUST PANS. THE UTILITY SINK MUST BE USED TO CLEAN MAINTENANCE TOOLS. DISCONTINUE USE OF 3-COMPARTMENT SINK FOR CLEANING OF DUST PANS/ MAINTENANCE TOOLS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 6-501.15 - FOOD preparation sinks, handwashing lavatories, and WAREWASHING EQUIPMENT may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
- 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:
- BARE HANDS USED TO PUT LETTUCE AND TOMATOES ON SANDWICHES AND TO HANDLE CELERY STICKS, GRAPES, AND ORANGE SLICES. BARE HAND CONTACT MUST BE PREVENTED WITH ALL READY-TO-EAT FOODS BY USING GLOVES, DELI TISSUE TONGS, OR OTHER UTENSILS. TRAIN ALL STAFF TO PREVENT BARE-HAND CONTACT WITH READY-TO-EAT FOODS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 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: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- NO ILLNESS REPORTING POLICY IN PLACE. STAFF IS NOT FAMILIAR WITH THE SYMPTOMS AND ILLNESSES THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. ALL FOOD EMPLOYEES MUST BE FAMILIAR WITH THE ILLNESS REPORTING REQUIREMENTS. TRAIN ALL STAFF ON THE ILLNESSES AND SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE USING THE PROVIDED INFORMATION. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- FOOD EMPLOYEE DID NOT WASH HANDS AFTER HANDLING MOP, MOP BUCKET, DUST PAN BEFORE HANDLING CLEAN, SANITIZED DISHES. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS AND WHEN CHANGING TASKS. TRAIN ALL STAFF ON "WHEN TO WASH" REQUIREMENTS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- HANG OR INVERT MOPS TO DRY PROPERLY.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- PROVIDE SCOOPS WITH HANDLES FOR ALL FOOD, DO NOT ALLOW SCOOP HANDLES TO CONTACT THE FOODS
- General violation description:
- 3-304.12 - SUCH AS, GRATED PARMESAN, ICING, MANDARIN ORANGES
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- PROVIDE A SANITIZER BUCKET AND STORE ALL WET WIPING CLOTHS COMPLETELY SUBMERGED IN SANITIZER SOLUTION BETWEEN EACH AND EVERY USE.
- 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
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01/14/2013 | Routine |
- Critical: Food Contact with Equipment an
- Comment:
- I MKR HAS BEEN CLEANED
- 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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08/08/2012 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) INTERIOR(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL,
- 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.
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- kitchen KNIFE RACK(S)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- METAL SLOTS OF MAGNETIC KNIFE RACK SOILED PLEASE CLEAN/SANITIZE REGULARLY TO HELP PREVENT TRANSFER OF BULDUP TO OTHER FOOD(S)
- 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
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07/24/2012 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- kitchen FOOD CONTACT SURFACE(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- PERSONNEL USING A "WONDER" GLOVE TO HOLD BROCCOLI WHILE CUTTING IT PLEASE ALWAYS WEAR A PLASTIC DISPOSABLE GLOVE OVER THE TOP OF THE WONDER GLOVE , AFTER DISCUSSION, SHE PUT A LARGE GLOVE ON OVER THE PROTECTIVE GLOVE AND WILL DO SO HERE ON OUT
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Removing Dead or Trapped Pests
- Items:
- Dead/trapped pest(s)
- Locations:
- Facility STORAGE ROOM(S)
- Problems:
- Not removed from facility
- Corrections:
- Remove dead pests from facility.
- Comment:
- IN BACK ROOMS ALONG FLOOR SOME DEBRIS AS WELL AS DEAD BUGS PRESENT PLEASE THOROUGHLY CLEAN REGULARLY TO ENABLE MONITORING OF ENTRY OF "NEW" PESTS
- General violation description:
- 6-501.112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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01/25/2012 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- DRAINPIPE FOR LARGE ICE MACHINE NEAR PLASTIC UTENSIL RACK HAS NOW BEEN RAISED FOR PROPER AIR GAP BETWEEN PIPE TERMINATION POINT AND FLOOR DRAIN RIM. 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: Backflow Prevention Dev./Carbo
- Comment:
- BOTH SODA CARBONATORS (UNDER AND BEHIND THE SODA FOUNTAINS) WERE FOUND TO BE EQUIPPED WITH ASSE 1022 VENTED DOUBLE CHECK VALVE ASSEMBLIES ON THE WATER SUPPLYLINES. IN COMPLIANCE.
- General violation description:
- 5-203.15 - Reserved.
- Critical: Backflow Prevention Device/Req
- Comment:
- UTILITY FAUCET "Y" FITTING IS NOW PROPERLY EQUIPPED WITH A HOSE BIBB VACUUM BREAKER. CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
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08/08/2011 | Follow-up |
- Critical: Backflow prevention
- Locations:
- near ice machine(s)
- Comment:
- DRAINLINE FOR LARGE ICE MACHINE (NEAR PLASTIC UTENSIL RACK) IS NOT PROPERLY AIR GAPPED. A DIRECT CONNECTION MAY NOT EXIST BETWEEN SEWAGE SYSTEM AND A DRAIN ORIGINATING FROM FOOD EQUIPMENT. PROVIDE A ONE INCH MINIMUM VERTICAL AIR GAP SEPARATION BETWEEN DISCHARGE POINT OF DRAINLINE AND INLET OF FLOOR DRAIN.,
- 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: Backflow Prevention Dev./Carbo
- Locations:
- in the dry storage room
- Comment:
- NO VENTED DOUBLE CHECK VALVE (DCV) OBSERVED ON WATERLINE TO SODA CARBONATOR TANK. IF NOT PROVIDED WITH AN INTEGRAL AIR GAP, A DCV WITH INTERMEDIATE VENT PRECEDED BY AT LEAST A 100 MESH SCREEN SHALL BE INSTALLED UPSTREAM FROM A CARBONATING DEVICE AND DOWNSTREAM FROM ANY COPPER. INSTALL AN ASSE (AMERICAN SOCIETY OF SANITARY ENGINEERING) 1022 APPROVED VENTED DCV AS DIRECTED, DOWNSTREAM OF THE SECOND COPPER PIPE FEED, 4 FEET UP, BY THE LEFT SIDE OF THE SYRUP RACK.,
- General violation description:
- 5-203.15 - Reserved.
- Critical: Backflow Prevention Device/Req
- Locations:
- at the mop sink area
- Comment:
- UTILITY SINK FAUCET NOT EQUIPPED WITH PROPER BACKFLOW PREVENTER. A PLUMBING SYSTEM SHALL BE INSTALLED TO PRECLUDE BACKFLOW OF CONTAMINANTS INTO THE WATER SUPPLY SYSTEM. INSTALL AN ASSE 1011 APPROVED HOSE BIBB VACUUM BREAKER ON THE LEG OF THE EXISTING "Y" THAT DOESN'T SERVE THE SOAP ASPIRATORS ON THE WALL.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Containers Identified with Com
- Locations:
- next to Dish machine
- Comment:
- LARGE RUBBERMAID BIN OF UNLABELED FOOD PRODUCT OBSERVED NEAR WARE-WASHING MACHINE. WORKING CONTAINERS HOLDING FOOD OR FOOD INGREDIENTS REMOVED FROM THEIR ORIGINAL PACKAGES SHALL BE IDENTIFIED WITH THE COMMON NAME OF THE FOOD. LABEL FOOD BIN.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Drying mops
- Locations:
- near mop sink area
- Comment:
- MOPS OBSERVED NOT DRYING PROPERLY BETWEEN USES. AFTER USE, MOPS SHALL BE PLACED IN A POSITION THAT ALLOWS THEM TO AIR DRY WITHOUT SOILING WALLS, EQUIPMENT OR SUPPLIES. HANG MOPS TO AIR DRY.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Light Bulbs, Protective Shield
- Locations:
- in the dry storage room
- Comment:
- FLUORESCENT LIGHT BULBS WITHOUT DIFFUSER/LIGHT SHIELD IN PLACE IN DRY GOODS ROOM. LIGHT BULBS SHALL BE SHIELDED, COATED OR OTHERWISE SHATTER RESISTANT WHERE THERE IS FOOD, EQUIPMENT, UTENSILS OR LINENS. PROVIDE A LIGHT SHIELD.
- 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
- Repairing
- Locations:
- in the utility room
- Comment:
- HOLE OBSERVED IN WALL IN UTILITY ROOM BETWEEN THE TWO PUBLIC REST ROOMS. PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR WALL WITH A DURABLE AND SMOOTH, CLEANABLE PATCH.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Comment:
- WIPING CLOTHS OBSERVED NOT BEING STORED IN PROPER BUCKETS. CLOTHS IN USE FOR WIPING FOOD SPILLS OFF COUNTERS AND OTHER EQUIPMENT SHALL BE HELD BETWEEN USES IN A CHEMICAL SANITIZER SOLUTION OF 50-100 mg/L CHLORINE OR 200-400 mg/L QUATERNARY AMMONIA. PROVIDE BUCKETS OF PROPER SANITIZER CONCENTRATION FOR WIPING CLOTHS.
- 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
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07/25/2011 | Routine Inspection |
| No violation noted during this evaluation. | 01/12/2011 | Routine Inspection |
| No violation noted during this evaluation. | 08/02/2010 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Comment:
- THREE NEW PIZZA BOARDS IN USE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
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03/01/2010 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Comment:
- 2/17/10 PIC IS SLATED TO TAKE CFM EXAM ON FRIDAY, FEB 19 TODAY, THREE NEW ACRYLIC BOARDS ARE IN PLACE, HOWEVER, THE PIZZA BOARDS MUST ALSO BE REPLACED...THE PIC AND INSPECTOR AGREED THAT A MISINTERPRETATION WAS INVOLVED SHE CALLED THE GM AND THE BOARDS WILL BE SHIPPED OVERNIGHT UPON OREDERING WCHD DM MATLOCK APPROVED EXTENSION FOR THE BOARDS OF TEN DAYS,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
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02/17/2010 | Follow-up |
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