- Critical: Equipment, Food-Contact Surfac
- Comment:
- Ice machine cleaned and sanitized. 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
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02/18/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Mold inside ice machine: along top of splash guard (near top of machine), and along bottom of splash guard. This food contact surface must be cleaned and sanitized. WCHD will return within 7 days to ensure this Priority Foundation (Pf) is 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- 3-compartment sink(s) drain
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- 3 compartment sink drainline and adjacent floor drain are moldy. 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.
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02/11/2015 | Routine |
- 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:
- MOLD-LIKE GROWTH OBSERVED ON THE UPPER SURFACE OF 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
- Service Sink
- Items:
- Mop/utility sink(s)
- Problems:
- Not conveniently located
- Corrections:
- Make convenient by relocating sink or equipment.
- Comment:
- MOP WATER DUMPED INTO TOILET IN WOMEN'S RESTROOM. TOILETS MAY NOT BE USED AS A SERVICE SINK FOR THE DISPOSAL OF MOP WATER AND SIMILAR LIQUID WASTE. USE THE MOP SINK IN THE KITCHEN FOR THE DISPOSAL OF MOP WATER. IF THE MOP SINK LOCATION NEAR THE COOKING EQUIPMENT IS INCONVENIENT, RE-LOCATE THE MOP SINK TO AN AREA WHERE IT CAN BE EASILY ACCESSED FOR THE DISPOSAL OF MOP WATER AND OTHER LIQUID WASTE.
- General violation description:
- 5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
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08/14/2014 | Routine |
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- EMPLOYEE PERSONAL FOOD ITEMS OBSERVED STORED AMONG FOOD ITEMS FOR CUSTOMERS SERVICE IN THE REACH-IN COOLER. STORE EMPLOYEE FOODS SEPARATE FROM CUSTOMER FOOD IN A DESIGNATED AREA.
- 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
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02/17/2014 | Routine |
| No violation noted during this evaluation. | 08/28/2013 | Routine |
| No violation noted during this evaluation. | 02/11/2013 | Routine |
- Critical: Food Contact with Equipment an
- Comment:
- I MKR CLEAN
- 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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08/30/2012 | 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.
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08/20/2012 | Routine |
| No violation noted during this evaluation. | 02/07/2012 | Routine Inspection |
- Beverage Tubing, Separation
- Items:
- Cold plate(s) and beverage tubing
- Problems:
- Stored in contact with beverage ice
- Corrections:
- Remove cold plate/beverage tubing from ice bin.
- Comment:
- COLD PLATE/ BEVERAGE TUBING FOR THE FOUNTAIN SODA DISPENSER OBSERVED IN THE ICE BIN OF ICE USED FOR CONSUMPTION. COLD PLATE/ BEVERAGE TUBING MAY NOT DIRECTLY CONTACT THE ICE USED FOR CONSUMPTION. REMOVE COLD PLATE/ BEVERAGE TUBING FROM THE ICE USED FOR CONSUMPTION.
- General violation description:
- 4-204.16 - Except for cold plates that are constructed integrally with an ice storage bin, BEVERAGE tubing and cold-plate BEVERAGE cooling devices may not be installed in contact with stored ice.
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink bar
- Locations:
- bar Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP PROVIDED AT THE HAND WASH SINK BEHIND THE BAR. A LARGE CONTAINER OF HAND SANITIZER GEL IS PRESENTS. SOAP MUST BE PROVIDED AT ALL HAND WASH SINKS. HAND SANITIZER GEL CANNOT BE USED AS A SUBSTITUTE FOR HAND SOAP/ HAND WASHING. PROVIDE SOAP AT THE HAND WASH SINK BEHIND THE BAR.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
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08/15/2011 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Comment:
- CORRECTED BY SETTING UP THE 3-COMPARTMENT SINK PROPERLY WITH WASH-RINSE-SANITIZE SOLUTIONS. 100 PPM CHLORINE DETECTED IN THE SANITIZE SINK.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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02/22/2011 | Follow-up |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s), Clean utensil(s) and food-contact surface(s)
- Locations:
- kitchen 3-compartment sink
- Problems:
- Not sanitized, Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning., Equipment/utensils must be sanitized after cleaning.
- Comment:
- WARES NOT SANITIZED AFTER WASHING AND RINSING AT THE 3-COMPARTMENT SINK. ALL WARES MUST BE SANITIZED AFTER WASHING AND RINSING. SET UP THE 3RD COMPARTMENT OF THE SINK WITH SANITIZER SOLUTION AT 50-100 PPM CHLORINE AND PLACE ALL WARES IN THE SANITIZER FOR AT LEAST 10 SECONDS BEFORE ALLOWING TO AIR DRY. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Hand Cleanser, Availabilty
- Items:
- Soap, Soap at handsink bar
- Locations:
- bar Hand wash sink(s)
- Problems:
- Not provided, Not provided
- Corrections:
- Provide., Provide.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- bar ice scoop(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- 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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02/10/2011 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Comment:
- I M CLEAN, RCP APPROVED
- 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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08/26/2010 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- BLACK MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL RISK CONTROL PLAN (RCP) LEFT WITH PIC, PLEASE FILL OUT OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP,
- 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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08/17/2010 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- cooler(s) RAW OVER/NEXT TO READY TO EAT (RTE)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW BURGER STORED NEXT TO CHEESE AND LETTUCE IN BOTTOM OF REACH - IN COOLER PLEASE ALWAYS KEEP SEPARATE RAW FOODS OF ANIMAL ORIGIN AND READY TO EAT, PIC REARRANGED AND PUT MOST RTE'S ABOVE AND SOME HE PROVIDED SEPARATION
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
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02/24/2010 | Routine Inspection |
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