- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Food packages shall be in good condition to protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Observed a two cans of crushed tomatoes and two cans of tomato paste that were dented on the can shelf in the dry storage area. Discard all dented cans. , Corrected: The PIC removed the two dented cans of crushed tomatoes and the two dented cans of tomato paste from the shelf in the dry storage area and placed the cans on a shelf in the hallway that is designated for damaged goods return.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- Clean equipment and utensils shall be stored inverted. Observed single service plastic spoons at the soup station stored with the food contact portion facing upwards where food contact surfaces could be potentially contaminated. Store single service spoons inverted with the handles facing up and the food contact surfaces facing down to prevent potential contamination.
- 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
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in ladies restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A toilet room used by females shall be provided with a covered receptacle for sanitary purposes. Observed a garbage can in the women's employee restroom with out a lid. Provide a lid for the garbage can.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
03/20/2015 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- The dishmachine is sanitizing over 160F on the surface of the dishes. Violation corrected.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
10/21/2014 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- The dishmachine is not heat sanitizing today. The max rinse temp. achieved was around 160F, the dish temp did not reach 160F. Repair/adjust within 10 days, sanitize in 3 compartment sink.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- There is a leak, or condensation build-up, from behind the walk in freezer fan. There is ice built up on the drainline and ice on the boxes below. Repair/adjust by next inspection. Place a tub or tray below leak until repaired to protect food items. Recheck in 6 months, next routine inspection.
- 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.
|
09/04/2014 | Routine |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- THE INTERIOR OF THE RATIONAL STEAMER TRAY IS UNCLEAN. ALL EQUIPMENT SHALL BE IN CLEAN CONDITION AT ALL TIMES. WASH RINSE AND SANITIZE ITEM IMMEDIATELY. , CORRECTED BY CLEANING TODAY.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Equipment Food-Contact Surface
- Items:
- Utensil(s) and equipment
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- THE CAN OPENER HOUSING FUND VERY SOILED. ALL FOOD CONTACT EQUIPMENT SHALL BE IN CLEAN AND SOUND CONDITION. CLEAN ENTIRE CAN OPENER AND HOUSING IMMEDIATELY., CORRECTED BY CLEANING ITEM TODAY.
- 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- AN OPEN CREAM CONTAINER WITH CREAM FOUND WITHOUT DATE MARKING ON ITEM. ALL REQUIRED FOODS SHALL BE PROPERLY DATE MARKED. PROPERLY DATE MARK ITEM IMMEDIATELY., CORRECTED-ITEM MARKED TODAY.
- 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
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE FLOOR TILE LOCATED AT THE MAIN ENTRANCE DOOR IS DAMAGED AND IN VERY POOR REPAIR. ALL PHYSICAL FACILITIES SHALL BE IN SOUND CONDITION AT ALL TIMES. REPAIR TILE IMMEDIATELY.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed 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
|
02/19/2014 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- ALL PHF'S IN COOLERS ARE UNDER 41F. SALAD STATION: CHICKEN,MELONS 40F. THE DISPLAY CASE HAS BEEN ELIMINATED. THE COLD HOLDING UNIT IN THE KITCHEN IS 30F. GRAB AND GO IS NOW ON ICE ON THE LINE UNDER 40F. 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)
- Floors, Walls, and Ceilings
- Comment:
- GROUT IS REPAIRED IN DISH AREA. CORRECTED.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Good Repair and Proper Adjustm
- Comment:
- FREEZER AT THE PIZZA STATION IS DEFROSTED. CORRECTED.
- 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.
- System Maintained in Good Repa
- Comment:
- PIZZA PREP STATION PREP SINK IS REPAIRED, NO LONGER LEAKING. CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/16/2013 | 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:
- THE DISPLAY COOLER HAD MILK AT 58F, YOGURTS AT 44F, HUMMOUS AT 53F. ADJUST/REPAIR COOLER, DISCARD PHF'S THAT HAVE BEEN IN COOLER LONGER THAN 2 HOURS ( WHEN FILLED THIS AM). THE SALAD STATION HAD CHICKEN AND BLUE CHEESE AT 53F, EGGS AT 53-56F, ETC. REPAIR/ADJUST. DISCARD ALL PHF'S WHEN IT IS SHUT DOWN AT 2:30PM. THE PIZZA PREP TABLE HAS CHEESE AND PEPPERONI AT 53-56F. DISCARD PHF'S IMMEDIATELY THAT WERE IN UNIT OVERNIGHT. ALL COOLERS MUST MAINTAIN PHF'S UNDER 41F. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE. THE COLD HOLDING UNIT ( FOR IMMEDIATE SERVICE) IN THE KITCHEN WAS AT 52F. ALL FOOD ITEMS IN UNIT WERE MOVED TODAY. REPAIR/ADJUST IMMEDIATELY.,
- 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)
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s), Ceiling(s)
- Problems:
- Not constructed, designed, installed to be, Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable., Repair/replace to be smooth and easily cleanable.
- Comment:
- THERE IS GROUT MISSING ( LOW GROUT) BETWEEN TILES AT THE DISH AREA, THREE COMPARTMENT SINK AREA. WATER AND FOOD DEBRIS ARE COLLECTING IN THESE LOW GROUT LINES. CORRECT BY NEXT INSPECTION. FLOOR MUST BE SMOOTH, DURABLE AND EASILY CLEANABLE. RECHECK IN 6 MONTHS. THE PIZZA STATION CEILING IS SEVERELY STAINED. CLEAN OR REPLACE CEILING TILES WITHIN 6 MONTHS-NEXT ROUTINE INSPECTION.,
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE FREEZER AT THE PIZZA STATION HAS SEVERE FROST BUILD-UP AND THE BOTTOM OF THE DOOR IS ICED UP NOT ALLOWING IT TO CLOSE. DEFROST REGULARLY, SET A SCHEDULE, CLEAN BUILD-UP, RECHECK IN 6 MONTHS. ( FOOD IS STILL FROZEN),
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Trim, file and maintain.
- Comment:
- THE PREP SINK AT THE PIZZA STATION IS LEAKING FROM UNDER THE FAUCET. REPAIR LEAK, PLUMBING MUST BE MAINTAINED. RECHECK NEXT INSPECTION ( RIGHT SIDE UNDER HANDLE).,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/29/2013 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Facility ceiling tiles
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CEILING TILES IN FRYER/PIZZA AREA ARE STAINED. CLEANING IS NEEDED ON AN INCREASED BASIS. CLEAN BY NEXT INSPECTION. THE FLOOR AND FLOOR DRAIN AROUND THE DRAIN FOR THE BEVERAGE STATION ON THE NORTH WALL IS DIRTY, THERE IS DEBRIS BUILT UP UNDER THE CABINET TO THE RIGHT OF THE DRAIN. CLEAN ON AN ON AN INCREASED BASIS. RECHECK IN 6 MONTHS.
- 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.
- Floor and Wall Junctures, Cove
- Items:
- Floor(s) juncture
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- COVED MOLDING HAS FALLEN IN THE DRY STORAGE ROOM. REPAIR BY NEXT INSPECTION.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
|
02/14/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- cafeteria Beverage machine pop caps and spigots
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- 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
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- kitchen fry station
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility ceiling tiles
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CEILING TILES SOILED SURROUNDING CEILING VENTS THROUGHOUT THE KITCHEN.
- 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 Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO HANDTOWELS PROVIDED AT HANDSINKS NEAR ICE MACHINES AND IN DISHWASHING AREA.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
07/18/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED VANILLA AND GREEK YOGURT OUT ON LINE AT 48F-51F. THESE HAVE BEEN OUT SINCE 7AM. HOLD AT OR BELOW 41F. , CORRECTED BY DISCARDING YOGURTS.
- 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)
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly
- Comment:
- OBSERVED TUNA SALAD AT 51F IN COOLER FOR BACK UP ON LINE. OBSERVED COOKED CHICKEN AT 121F IN REACH-IN. COOL ITEMS IN WALK-IN COOLER OR FREEZER, NOT IN PREP COOLER.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HANDSINK BY 2-COMPARTMENT SINK - COLD WATER NOT WORKING. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/15/2011 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk in freezer(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WALK-IN FREEZER CONDENSER LEAKING AND LARGE ICE ACCUMULATION. REPAIR CONDENSER AND DO NOT STORE FOOD UNDER LEAK.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- hand wash sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HANDSINK BY SANDWICH PREP AREA FAUCET MISSING. REPAIR TO PROVIDE RUNNING WATER. (THERE IS ANOTHER HANDSINK ON OTHER END OF COOKLINE TO USE IN THE MEANTIME).
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/27/2011 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Locations:
- Soda Fountain Dispenser nozzle
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- CORRECTION MADE: OBSERVED THROUGH MANAGER INTERVIEW THE FREQUENCY OF CLEANING AND SANITIZING OF THE NOZZLES, THE DEFUSERS AND THE INTERIOR FOUNTAIN HEAD OPENINGS WILL BE PERFORMED ONCE EACH DAY RATHER THAN ONCE A WEEK.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- 2-door reach-in cooler gaskets
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed food residue, dust, grease accumulation in the door gaskets
- General violation description:
- 4-602.13 - thoroughly clean and sanitize with increase frequency.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- on ice machine lid(s) interior
- Problems:
- With ledges, projections, or crevices
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Observed of the ice machine doors are worn, chipped, cracked, door gaskets torn, chipped and the door gasket torn. Repair or replace the interior door panel to be durable, non-absorbent and smooth for easy 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.
|
12/23/2010 | Routine Inspection |
- Critical:
- Comment:
- The reach in cooler is now under time control for all items in this cooler. Service has also been ordered for this cooler. All foods are held for a maximum of four hours and temperatures are checked to keep foods out of time/temperature danger zone.
- General violation description:
- 3-202.11 - (A) Except as specified in (B) of this section, refrigerated, POTENTIALLY HAZARDOUS FOOD shall be at a temperature of 5C (41F) or below when received. (B) If a temperature other than 5C (41F) for a POTENTIALLY HAZARDOUS FOOD is specified in LAW governing its distribution, such as LAWS governing milk, MOLLUSCAN SHELLFISH, and shell eggs, the FOOD may be received at the specified temperature. (C) POTENTIALLY HAZARDOUS FOOD that is cooked to a temperature and for a time specified under 3-401.11 - 3-401.13 and received hot shall be at a temperature of 60C (140F) or above. (D) A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT shall be received frozen. (E) Upon receipt, POTENTIALLY HAZARDOUS FOOD shall be free of evidence of previous temperature abuse.
- Critical:
- Comment:
- The reach in cooler is now under time control for all items in this cooler. Service has also been ordered for this cooler. All foods are held for a maximum of four hours and temperatures are checked to keep foods out of time/temperature danger zone.
- General violation description:
- 3-202.11 - (A) Except as specified in (B) of this section, refrigerated, POTENTIALLY HAZARDOUS FOOD shall be at a temperature of 5C (41F) or below when received. (B) If a temperature other than 5C (41F) for a POTENTIALLY HAZARDOUS FOOD is specified in LAW governing its distribution, such as LAWS governing milk, MOLLUSCAN SHELLFISH, and shell eggs, the FOOD may be received at the specified temperature. (C) POTENTIALLY HAZARDOUS FOOD that is cooked to a temperature and for a time specified under 3-401.11 - 3-401.13 and received hot shall be at a temperature of 60C (140F) or above. (D) A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT shall be received frozen. (E) Upon receipt, POTENTIALLY HAZARDOUS FOOD shall be free of evidence of previous temperature abuse.
- Critical: Temperature
- Comment:
- The reach in cooler is now under time control for all items in this cooler. Service has also been ordered for this cooler. All foods are held for a maximum of four hours and temperatures are checked to keep foods out of time/temperature danger zone.
- General violation description:
- 3-202.11 - (A) Except as specified in (B) of this section, refrigerated, POTENTIALLY HAZARDOUS FOOD shall be at a temperature of 5C (41F) or below when received. (B) If a temperature other than 5C (41F) for a POTENTIALLY HAZARDOUS FOOD is specified in LAW governing its distribution, such as LAWS governing milk, MOLLUSCAN SHELLFISH, and shell eggs, the FOOD may be received at the specified temperature. (C) POTENTIALLY HAZARDOUS FOOD that is cooked to a temperature and for a time specified under 3-401.11 - 3-401.13 and received hot shall be at a temperature of 60C (140F) or above. (D) A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT shall be received frozen. (E) Upon receipt, POTENTIALLY HAZARDOUS FOOD shall be free of evidence of previous temperature abuse.
|
06/22/2010 | Follow-up |
- Critical:
- Items:
- Cold food(s)
- Problems:
- Received above 41 degrees f
- Corrections:
- Return to supplier.
- General violation description:
- 3-202.11 - (A) Except as specified in (B) of this section, refrigerated, POTENTIALLY HAZARDOUS FOOD shall be at a temperature of 5C (41F) or below when received. (B) If a temperature other than 5C (41F) for a POTENTIALLY HAZARDOUS FOOD is specified in LAW governing its distribution, such as LAWS governing milk, MOLLUSCAN SHELLFISH, and shell eggs, the FOOD may be received at the specified temperature. (C) POTENTIALLY HAZARDOUS FOOD that is cooked to a temperature and for a time specified under 3-401.11 - 3-401.13 and received hot shall be at a temperature of 60C (140F) or above. (D) A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT shall be received frozen. (E) Upon receipt, POTENTIALLY HAZARDOUS FOOD shall be free of evidence of previous temperature abuse.
- Critical:
- Items:
- Cold food(s)
- Problems:
- Received above 41 degrees f
- Corrections:
- Return to supplier.
- General violation description:
- 3-202.11 - (A) Except as specified in (B) of this section, refrigerated, POTENTIALLY HAZARDOUS FOOD shall be at a temperature of 5C (41F) or below when received. (B) If a temperature other than 5C (41F) for a POTENTIALLY HAZARDOUS FOOD is specified in LAW governing its distribution, such as LAWS governing milk, MOLLUSCAN SHELLFISH, and shell eggs, the FOOD may be received at the specified temperature. (C) POTENTIALLY HAZARDOUS FOOD that is cooked to a temperature and for a time specified under 3-401.11 - 3-401.13 and received hot shall be at a temperature of 60C (140F) or above. (D) A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT shall be received frozen. (E) Upon receipt, POTENTIALLY HAZARDOUS FOOD shall be free of evidence of previous temperature abuse.
- Critical: Temperature
- Items:
- Cold food(s)
- Problems:
- Received above 41 degrees f
- Corrections:
- Return to supplier.
- General violation description:
- 3-202.11 - (A) Except as specified in (B) of this section, refrigerated, POTENTIALLY HAZARDOUS FOOD shall be at a temperature of 5C (41F) or below when received. (B) If a temperature other than 5C (41F) for a POTENTIALLY HAZARDOUS FOOD is specified in LAW governing its distribution, such as LAWS governing milk, MOLLUSCAN SHELLFISH, and shell eggs, the FOOD may be received at the specified temperature. (C) POTENTIALLY HAZARDOUS FOOD that is cooked to a temperature and for a time specified under 3-401.11 - 3-401.13 and received hot shall be at a temperature of 60C (140F) or above. (D) A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT shall be received frozen. (E) Upon receipt, POTENTIALLY HAZARDOUS FOOD shall be free of evidence of previous temperature abuse.
- Items:
- Equipment
- Locations:
- 2-door reach-in cooler
- Problems:
- Broken
- Corrections:
- Repair/replace.
- 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.
- Items:
- Nonfood contact surface(s)
- Locations:
- top of oven Interior Surfaces
- Problems:
- Soiled
- Corrections:
- 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.
- Items:
- Food item(s) in storage
- Locations:
- in the walk in cooler Bread shelf
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- 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
- Items:
- Light shielding plastic coated bulb(s)
- Problems:
- Not provided In reach in cooler
- Corrections:
- Provide adequate light shields and end caps or shatter-proof 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
- Items:
- Food item(s) in storage
- Locations:
- in the walk in cooler Bread shelf
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- 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
- Items:
- Sanitizer test kit
- Locations:
- Dish washing Area
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Items:
- Equipment
- Locations:
- 2-door reach-in cooler
- Problems:
- Broken
- Corrections:
- Repair/replace.
- 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.
- Items:
- Nonfood contact surface(s)
- Locations:
- top of oven Interior Surfaces
- Problems:
- Soiled
- Corrections:
- 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.
- Items:
- Food item(s) in storage
- Locations:
- in the walk in cooler Bread shelf
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- 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
- Items:
- Light shielding plastic coated bulb(s)
- Problems:
- Not provided In reach in cooler
- Corrections:
- Provide adequate light shields and end caps or shatter-proof 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
- Items:
- Food item(s) in storage
- Locations:
- in the walk in cooler Bread shelf
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- 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
- Items:
- Sanitizer test kit
- Locations:
- Dish washing Area
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- top of oven Interior Surfaces
- Problems:
- Soiled
- Corrections:
- 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.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- in the walk in cooler Bread shelf
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- 2-door reach-in cooler
- Problems:
- Broken
- Corrections:
- Repair/replace.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding plastic coated bulb(s)
- Problems:
- Not provided In reach in cooler
- Corrections:
- Provide adequate light shields and end caps or shatter-proof 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
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Locations:
- Dish washing Area
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
|
06/07/2010 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk in freezer
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Excessive condensation build-up as ice on to shelf beneath the refrigeration unit. Make needed repairs or adjustments to fully capture or prevent condensation from forming.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding plastic coated bulb(s)
- Problems:
- Not provided In reach in cooler
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- A light shield is missing above the grill line service counter and is missing inside the grill line up-right refrigerator. Provide needed light shields for both locations and or install plastic coated 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
|
11/30/2009 | Routine Inspection |
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