- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: 1) MEASURED TEMPERATURES OF ITEMS IN WALK-IN COOLER TO BE 39F FOR GROUND MEAT AND COLESLAW MIX, AND 38F FOR STEAK AND CUT LETTUCE. 2) MEASURED TEMPERATURE OF SLICED TOMATOES AT PRODUCE BAR TO BE 40F. 3) MEASURED TEMPERATURES OF ITEMS IN PREP COOLER ON COOK LINE TO BE 36F FOR BOTH PICO DE GALLO AND PREPARED COLESLAW.
- 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)
|
10/14/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED: MANAGER TESTED CHLORINE SANITIZER CONCENTRATION AT DISH MACHINE AND IT TESTED AT ABOUT 100PPM. SHE STATED THAT STAFF IS CHECKING SANITIZER CONCENTRATION USING TEST KIT DAILY.
- 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: Potentially Hazardous Food (Ti
- Comment:
- UNCORRECTED: TEMPERATURES WERE MEASURED AS FOLLOWS: 1) SALAD COOLER AT COOK LINE: SALSA AT 40F, CHEESE AT 41F. 2) PRODUCE BAR: SLICED TOMATOES AT 37F, SALSA AT 44F, AND SHREDDED ICEBERG LETTUCE AT 42F. 3) WALK-IN COOLER: SLICED CHEESE IN UNOPENED MANUFACTURER'S PACKAGING DATED 9/2 AT 45F, AND ANOTHER UNOPENED PACKAGE DATED 9/6 AT 46F. GROUND MEAT PATTIES IN UNOPENED MANUFACTURER'S PACKAGING DATED 9/16 AT 46F, AND ANOTHER UNOPENED PACKAGE DATED 9/19 AT 45F. TOMATOES DICED IN-HOUSE AND LABELED WITH A PREPARATION DATE OF 9/19 AT 46F. MANAGER STATED THAT MEATS AND CHEESES HAD NOT BEEN TAKEN OUT OF THE WALK-IN TODAY. WALK-IN COOLER ALSO CONTAINS OTHER POTENTIALLY HAZARDOUS FOODS SUCH AS WHOLE AND LIQUID EGGS, SLICED TOMATOES, OPENED COLESLAW MIX, SHREDDED RED CABBAGE, AND CHICKEN BREAST. OTHER MEATS IN WALK-IN COOLER HAD BEEN TAKEN OUT OF FREEZER TO THAW AND WERE STILL FROZEN. VEGETABLES WERE PREPPED TODAY. OBSERVED WALK-IN COOLER DOOR TO BE AJAR SLIGHTLY. MANAGER STATED THAT DOOR POPS OPEN IF NOT CAREFULLY CLOSED, AND THAT A CHAIR IS PLACED NEARBY TO PROP IT CLOSED IF NECESSARY. SHE STATED THAT REPAIRS WERE MADE TO THE WALK-IN UNIT, SALAD COOLER, AND PRODUCE BAR COOLER THE WEEKEND AFTER THE OFFICE CONSULT, AND THAT SHE WAS EXPECTING A FOLLOW-UP VISIT FROM THE REPAIR COMPANY TO MAKE SURE COOLERS ARE HOLDING FOODS AT PROPER TEMPERATURE. A SPECIFIC DATE FOR THIS CHECK-UP WAS NOT AVAILABLE AT INSPECTION.
- 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: Preventing Contamination from
- Comment:
- CORRECTED: MANAGER STATED THAT EMPLOYEE HAS BEEN RE-TRAINED IN THE USE OF GLOVES AND IS NOW USING THEM WHEN PREPPING LETTUCE. GLOVE CONTAINER WAS OBSERVED AT PREP AREA. NO PREPPING OF FOODS WAS TAKING PLACE AT TIME OF FOLLOW-UP.
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED: OBSERVED PROPER DATE-MARKS ON PREPARED FOODS IN WALK-IN COOLER. COLE SLAW WAS DATE-MARKED 9/23-9/29.
- 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
- Critical: When to Wash
- Comment:
- CORRECTED: OBSERVED EMPLOYEE AT COOK LINE WASHING HANDS BETWEEN GLOVE CHANGES.
- 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
|
09/23/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Comment:
- A CHLORINE SOLUTION USED IN SANITIZATION SHALL HAVE A CONCENTRATION OF 50-100PPM. DISH MACHINE IS NOT DISPENSING CHLORINE. PROVIDE 50-100PPM CHLORINE FOR EFFECTIVE SANITIZATION. MACHINE HAD NOT BEEN IN USE TODAY. MANAGER AND EMPLOYEE STATED THAT DISHES WOULD BE WASHED AND SANITIZED IN 3-COMPARTMENT SINK. MANAGER STATED THAT SHE WOULD CALL FOR A REPAIR RIGHT AWAY.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOOD (PHF) SHALL BE MAINTAINED AT 41F OR BELOW. 1) MEASURED AT SALAD COOLER ON COOK LINE: SALSA AT 47F, AND COLESLAW AT 44F. 2) MEASURED AT PRODUCE BAR: SALSA AT 50F, SHREDDED ICEBERG LETTUCE AT 53F, AND SLICED TOMATOES AT 52F. 3) MEASURED AT WALK-IN COOLER: SLICED CHEESE, GROUND MEAT, AND BEEF AT 44F, AND CUT ROMAINE LETTUCE AT 46F. KEEP ALL PHF ITEMS AT 41F OR BELOW TO PREVENT FOOD BORNE ILLNESS FROM BACTERIAL GROWTH. MANAGER TURNED DOWN TEMPERATURE OF THESE COOLERS.,
- 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: 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:
- FOOD EMPLOYEES MAY NOT CONTACT READY-TO-EAT FOOD WITH THEIR BARE HANDS. OBSERVED EMPLOYEE PREPPING ICEBERG LETTUCE AT BACK PREP TABLE, AND TOUCHING LETTUCE WITH BARE HANDS. USE GLOVES OR SUITABLE UTENSILS FOR PREPARING LETTUCE AND OTHER READY-TO-EAT FOODS TO AVOID CONTAMINATION BY HANDS. ,
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- PHF ITEMS HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DATE BY WHICH THE FOOD SHALL BE CONSUMED OR DISCARDED, NOT TO EXCEED 7 DAYS. NO DATE-MARKS ARE PRESENT ON COLESLAW, CUT LETTUCES, AND OPENED CHEESES IN WALK-IN COOLER. DATE-MARK ALL PHF ITEMS SO THAT FOOD IS USED OR DISCARDED IN 7 DAYS, WITH THE DAY OF PREPARATION AS DAY 1, TO AVOID CONTAMINATION FROM BACTERIAL GROWTH.,
- 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
- Critical: When to Wash
- Comment:
- FOOD EMPLOYEES SHALL CLEAN THEIR HANDS BEFORE DONNING GLOVES FOR WORKING WITH FOOD. OBSERVED EMPLOYEE AT COOK LINE CHANGING HIS GLOVES WITHOUT WASHING HANDS BETWEEN CHANGES. WASH HANDS EACH TIME THEY BECOME CONTAMINATED AND WHEN CHANGING GLOVES. IF GLOVES BECOME CONTAMINATED AND THERE IS A NEED TO CHANGE GLOVES, HANDS CAN GET CONTAMINATED IN THE PROCESS. TRAIN EMPLOYEES TO WASH HANDS WHEN CHANGING GLOVES.,
- 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
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NONFOOD-CONTACT SURFACES OF EQUIPMENT SHALL BE KEPT FREE OF DEBRIS. OBSERVED BOTTOM OF ICE CREAM FREEZER TO BE DIRTY, AND HAND SINK NEAR OFFICE TO HAVE AN ACCUMULATION OF SOIL. CLEAN EQUIPMENT AND KEEP CLEAN.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- walk-in cooler(s) Hand wash sink
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- EQUIPMENT SHALL BE MAINTAINED IN A STATE OF REPAIR. THE LID ON THE REACH-IN FREEZER NEXT TO FLYERS WAS MISSING, AND A CUTTING BOARD WAS BEING USED IN ITS PLACE. MICROWAVE HANDLE WAS BROKEN OFF AND INTERIOR WALLS WERE SCRATCHED AND RUSTY. MAINTAIN ALL EQUIPMENT IN GOOD 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.
- 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:
- FOOD UTENSILS SHALL BE STORED WITH THEIR HANDLES ABOVE THE TOP OF THE FOOD OR IN A CLEAN, PROTECTED LOCATION. OBSERVED ICE SCOOP AT BAR ICE BIN WITH HANDLE RESTING DIRECTLY ON ICE. STORE SCOOP WITH HANDLE AWAY FROM ICE TO PREVENT CONTAMINATION OF ICE BY HANDS.
- 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
- Maintaining Premises, Unnecess
- Comment:
- THE PREMISES SHALL BE FREE OF EQUIPMENT THAT IS NON-FUNCTIONAL OR NOT USED. THERE ARE UNUSED TABLES, CHAIRS, AND OTHER NON-USED EQUIPMENT CLUTTERING THE BACK ROOMS. REMOVE ALL UNNECESSARY ITEMS.
- 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
|
08/30/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED: AT A VOLUNTARY OFFICE VISIT, A COPY OF MENU AND PHOTOS OF THE MENU BOARD WERE SUBMITTED. BASED ON THESE ITEMS, THE VIOLATION IS CONSIDERED CORRECTED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
05/15/2014 | Follow-up |
| No violation noted during this evaluation. | 04/01/2014 | Follow-up |
- Critical: Backflow Prevention
- Comment:
- CORRECTED: AN AIR GAP NOW EXISTS AT THE BREAD PREP SINK.
- 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, Air Gap
- Comment:
- CORRECTED: THE SUPPLY LINE TO THE DIPPER WELL HAS BEEN ELEVATED TO PROVIDE AN ADEQUATE AIR GAP.
- 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: Consumption of Animal Foods th
- Comment:
- UNCORRECTED: THE DISCLOSURE PORTION OF THE CONSUMERS ADVISORY IS NOT PRESENT ON THE CARRY-OUT MENU OR MENU BOARD. SUBMIT COMPLETED RISK CONTROL PLAN TO WAYNE COUNTY HEALTH DEPT.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Hot Water and Chemical
- Comment:
- CORRECTED: EMPLOYEE RESPONSIBLE FOR BAR DEMONSTRATED KNOWLEDGE OF CORRECT SANITIZING PROCEDURE.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED: DISH MACHINE SANITIZED AT ABOUT 100 PPM.
- 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: Packaged and Unpackaged Food -
- Comment:
- CORRECTED: COOKED MEATS WERE STORED SEPARATELY FROM RAW MEATS. MEATS WERE STORED PROPERLY ACCORDING TO THEIR COOKING TEMPERATURES. TORTILLA CHIPS WERE NOT STORED UNDER BEEF. THE CRANBERRIES WERE MOVED AWAY FROM THE RAW SHELL EGGS.
- 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
- Critical: Potentially Hazardous Food (Ti
- Comment:
- UNCORRECTED: ROMAINE LETTUCE (CUT) HELD AT 45F, ICEBERG LETTUCE MIX AT 47F, CHOPPED TOMATOES AT 45F, IN FRONT SALAD PREP COOLER. COMPLETE RISK CONTROL PLAN TO THE WAYNE COUNTY HEALTH DEPT., CORRECTED: CUT ROMAINE LETTUCE IN THE SALAD PREP COOLER WAS BEING HELD AT 38F, ICEBERG MIX AT 41F, AND CUT TOMATOES AT 31F.
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- UNCORRECTED: COLESLAW IN THE WALK-IN COOLER WAS DATE-MARKED FOR 8 DAYS (3/15-3/22). COMPLETE RISK CONTROL PLAN AND SUBMIT TO WAYNE COUNTY HEALTH DEPT., CORRECTED: COLESLAW IN THE WALK-IN COOLER WAS DATE-MARKED CORRECTLY FOR 7 DAYS TOTAL FROM TIME OF PREPARATION. (3/31/14-4/6/14)
- 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
- Critical: Responsibility of Permit Holde
- Comment:
- CORRECTED: THE MANAGER WAS KNOWLEDGEABLE OF THE EMPLOYEE HEALTH POLICY AND WAS ABLE TO READILY ACCESS A COPY OF IT.
- 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: EMPLOYEE AT THE COOK LINE WASHED HANDS AND CHANGED GLOVES USING APPROVED PROCEDURES.
- 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
|
03/20/2014 | Follow-up |
- Critical: Backflow Prevention
- Comment:
- An extension has been added to the drain line of the bread prep sink, eliminating the air gap. Remove the extension or in some other way provide an air gap of at least two pipe diameters on the drain line.,
- 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, Air Gap
- Comment:
- The water supply line to the dipper well has dropped into the well portion of the container. Elevate the supply line to provide an air gap of at least 1 inch.,
- 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: Consumption of Animal Foods th
- Comment:
- The disclosure portion of the consumers advisory is not present. The disclosure identifies which animal based foods can be served raw or undercooked. Provide a disclosure on all menus (carry-out and menu board) to indicate these foods.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Hot Water and Chemical
- Comment:
- Bartender was not sanitizing glassware for sufficient length of time, but was only dipping the glassware into the sanitizer and immediately pulling it out. Sanitize in iodine for a minimum of 30 seconds.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Manual and Mechanical Warewash
- Comment:
- The dishmachine was not dispensing sanitizer. Provide 50-100ppn chlorine for effective sanitization. The feeder line was pinched, preventing the flow of sanitizer to the dishmachine. After straightening the line, the dishmachine began to sanitize at about 100ppm chlorine. Rewash all dishes that were washed after changing the sanitizer container, as that is likely when the line became pinched.,
- 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: Packaged and Unpackaged Food -
- Comment:
- An individual portion container of cooked corned beef was stored in the prep cooler across from the cookline with the raw meats. In that same cooler, raw beef was stored over raw fish. In the walk-in-cooler, fresh cranberries were stored next to unpasturized shell eggs and uncooked tortilla chips were stored underneath raw beef. Store raw meats and eggs below and away from other foods. Store raw meats in order of their cooking temperature
- General violation description:
- 3-302.11 - foods that have a higher cook temperatur below those with a lower cooking temperature. ,
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Romaine lettuce was 46F, mixed lettuce was 47.3F and chopped tomatoes were 46.7F in the salad prep cooler. Hold food at 41F or below. , ,
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- Coleslaw stored in the walk-in-cooler was datemarked for 8 days (2/15 to 2/22). Ready-to-eat potentially hazardous foods must be datemarked so that food is used or discarded in 7 days, with the day made as being day 1. Foods that were prepared on 2/15 must be used or discarded by 2/21. Discard all coleslaw by the end of 2/21 and begin datemarking with a 7 day use/discard date., ,
- 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
- Critical: Responsibility of Permit Holde
- Comment:
- A sufficient employee health policy is not currently in place. Employees and manager did not know what symptoms and illnesses are required to be reported, and the resulting actions that need to be taken. Develop and implement an emplyee health policy. Training materials will be provided with this report. ,
- 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:
- The employee at the cook line repeatedly changed gloves, but did not wash hands in between. Employees must wash their hands any time they have become contaminated AND when they change gloves. If gloves become contaminated and there is a need to change gloves, hands can get contaminated in the process. Train employees to wash hands when changing gloves.,
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- walk-in cooler(s) Hand wash sink
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- The lid on the reach-in-freezer next to the fryers was missing and a cutting board was being used in its place. The 3 compartment sink basins were not sealing very well, allowing water to drain while in use. Equipment must be maintained in good repair. Repair or replace equipment as needed.
- 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.
- Maintaining Premises, Unnecess
- Comment:
- There are unused tables, chairs, equipment and other items cluttering the back rooms. Remove all un-used items. Store necessary but infrequently used items neatly and away from the main work areas.
- 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
- Comment:
- The waterline at the dishmachine was leaking and causing water to accumulate on the floor. Plumbing must be maintained. Repair leak.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/21/2014 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Dish washing Area Hand wash sink
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Discontinue parking carts, trays, or other obstructions in front of the Dish Wash Area hand wash sink. Having easy access to this sink helps encourage frequent and proper hand wash activities by staff. , The Person in Charge relocated the cart of trays to another kitchen location at the time of todays Routine Inspection. Good timely compliance. Simply keep up with this important Food Safety & Hygiene practice.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- walk-in cooler(s) Hand wash sink
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- Replace the missing faucet handle to the 'cold' side of the hand wash sink located within the walk in cooler. All equipment must be maintained in good working order.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen prep cooler
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the interior surfaces of the reach in prep cooler located at the Front Service Area. Do not let old food residual & breading accumulate on these interior surfaces without frequent washings. Simply hand sweep and wash interior surfaces often.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Nonfood-Contact Surfaces
- Locations:
- walk in freezer(s)
- Problems:
- Used as food-contact surface
- Comment:
- Defrost the interior surfaces of the walk in freezer so that maximum air flow and proper cooling / freezing can be achieved within the freezer. Defrosting will also remove the overhead ice accumulations that have potential to become dislodged and enter food items.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
|
07/11/2013 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen dish washing area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the hand wash sink located adjacent to the three compartment sink to encourage frequent and PROPER staff hand wash activities., Manager promptly refilled the paper hand towel dispenser adjacent to the rear dishwashing area. Simply keep ALL hand wash sinks appropriately stocked to encourage proper employee hand washing.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- Front Service Counter ice cream freezer
- Problems:
- Stored over/with Equipment/utensils
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- Begin practice of properly storing all chemical products BELOW AND AWAY from any/all food related equipment or surfaces. Simply relocate chemical solutions to proper storage area preferably in one general storage location. , The CFM properly relocated the sanitizer bottle at the time of todays routine inspection. Simply keep up with this important Food Safety practice.
- 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
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- dish washing area
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Replace the missing ceiling tile to the overhead area adjacent to the kitchen ice machine. Simply keep all ceiling tiles properly in-place to provide a smooth and easily cleanable overhead surface.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Front Service Counter dipper well
- Corrections:
- Keep dipper well turned on.
- Comment:
- Turn dipper well on and maintain slow steady flow of water to allow for the proper storage of in-use dispensing utensils.
- 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
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s) items that don't pertain to business
- Locations:
- kitchen throughout
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Go through entire kitchen area and collect and place in one general area all old unused equipment and any maintenance and decoration type items. Simply relocate these articles to one general storage location that is no where near any food related equipment or surfaces.
- 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
|
01/16/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- bar(s) beverage gun heads
- 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
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Locations:
- Cookline
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OPEN BEVERAGES DISCARDED.
- 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- reach-in cooler Front Counter
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MILK INSIDE FRONT COUNTER COOLER AT 48F - AMBIENT AIR TEMPERATURE AT 50F., POTENTIALLY HAZARDOUS FOOD DISCARDED.
- 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: Working containers, Common Nam
- Items:
- Working containers-toxics
- Locations:
- Chemical spray bottle(s)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- ALL CHEMICAL SPRAY BOTTLES LABELED WITH THE COMMON NAME AND PROPERLY STORED.
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FLOORING SOILED: 1) WALK-IN FREEZER FLOOR SOILED WITH DIRT AND ACCUMULATED ICE 2) COOKLINE BENEATH COOKING EQUIPMENT
- 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.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- dish washing area
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- MISSING CEILING TILE IN DISH AREA.
- 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.
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Locations:
- Cookline
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) DRAIN LINE LEAKING BENEATH DISH AREA HANDSINK 2) HOT WATER FAUCET AT MOP SINK LEAKING
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
07/24/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- bar(s) beverage gun heads
- 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 Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) MICROWAVE OVEN AT COOKLINE 2) BAR COUNTER BENEATH SHELF LINER 3) ICE CREAM FREEZER
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO HANDTOWELS AT HANDSINKS: 1) HANDSINK IN PREP AREA NEAR OFFICE 2) HANDSINK NEAR 3-COMPARTMENT SINK 3) HANDSINK NEAR DISH MACHINE
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) SLOW DRAINING HANDSINK AT FRONT COUNTER 2) DRAINLINE LEAK AT HANDSINK NEAR DISH MACHINE
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/09/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- POTENTIALLY HAZARDOUS FOODS DISCARDED, REPLACED AND TIME MARKED.
- 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: Methods-Hot Water and Chemical
- Comment:
- CORRECTED: SANITIZER CONCENTRATION LEVEL MEETS REQUIREMENTS.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED: PLUMBING REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Hand Cleanser, Availabilty
- Comment:
- CORRECTED: SOAP PROVIDED AT ALL HANDSINKS.
- 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)
- Hand Drying Provision
- Comment:
- CORRECTED: SINGLE USE HAND TOWELS ARE PROVIDED AT ALL HANDSINKS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Wiping Cloths, Use Limitation
- Comment:
- CORRECTED: WIPING CLOTHS ARE STORED IN A PROPERLY CONCENTRATED SANITIZING SOLUTION BETWEEN USES.
- 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
|
07/18/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Dining area display cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TOMATOES AT 55F AND PICO DE GALLO AT 54F ON DINING AREA SELF SERVICE CONDIMENT COOLER.,
- 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: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- dish machine(s) Kitchen Area
- Problems:
- Not immersed in For at least 7 seconds In 50 ppm at 100 degrees f at ph 10 or less
- Corrections:
- Submerse for at least 7 seconds.
- Comment:
- CHLORINE SANITIZER DISPENSING AT 10PPM AT KITCHEN DISH MACHINE. ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) DRAIN LINE LEAKING AT PREP AREA HANDSINK 2) HOT WATER FAUCET LEAKING AT MOP SINK 3) NO COLD WATER FAUCET HANDLE AT MOP SINK ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) ICE CREAM FREEZER 2) POOLED LIQUID INSIDE THE SALAD PREP STATION COOLER - CORRECTED -CLEANED
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- walk in freezer(s)
- Problems:
- In poor repair
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- bar handsink
- Problems:
- Not provided
- Corrections:
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO HANDTOWELS AT HANDSINK NEAR 3-COMPARTMENT SINK.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Front Counter
- 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
|
07/05/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN 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
- Critical: Methods-Hot Water and Chemical
- Comment:
- SANITIZER CONCENTRATION LEVEL MEETS REQUIREMENTS.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Using a Handwashing Sink
- Comment:
- COMPLIANT 5-205.11 NO ITEMS STORED INSIDE HANDSINK BASIN.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Wiping Cloths, Use Limitation
- Comment:
- WIPING CLOTHS ARE STORED IN A PROPERLY CONCENTRATED SANITIZING SOLUTION IN BETWEEN USES.
- 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
|
02/22/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) PREP SINK NEAR OFFICE 2) BOTH PREP TABLES NEAR OFFICE ,
- 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: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- dish machine(s) Kitchen Area
- Problems:
- Not immersed in For at least 7 seconds In 50 ppm at 100 degrees f at ph 10 or less
- Corrections:
- Submerse for at least 7 seconds.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Microwave oven(s) cookline
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- Rubber gasketing dessert cooler
- Problems:
- In poor repair
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO HANDTOWELS AT HANDSINKS: 1) NEAR 3-COMPARTMENT SINK 2) IN PREP AREA NEAR 2-COMPARTMENT SINK
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- handsink drainline prep area
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Dish washing Area
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- bar
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTH STORED IN RINSE WATER AT BAR 3-COMPARTMENT SINK.,
- 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
|
02/07/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- TIME USED AS A PUBLIC HEALTH CONTROL - PHF TIME MARKED - WRITTEN PROCEDURE PROVIDED.
- 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
- Comment:
- TIME USED AS A PUBLIC HEALTH CONTROL - PHF TIME MARKED - WRITTEN PROCEDURE PROVIDED.,
- 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)
|
09/24/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN 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 Freq, Nonfood-Contact Su
- Comment:
- ****COMPLIANT 4-602.13 Cited surfaces are thoroughly cleaned and free of encrusted debris.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Using a Handwashing Sink
- Comment:
- COMPLIANT 5-205.11 NO ITEMS STORED INSIDE HANDSINK BASIN.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
09/14/2010 | Follow-up |
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