- 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:
- OBSERVED COOKED HAM INSIDE COOLER WITHOUT DATE MARKINGS. READY-TO-EAT PHF STORED IN A COLD HOLDING UNIT FOR MORE 24 HOURS SHALL BE DATE MARKED TO INDICATE DISCARD AND CONSUMED BY DATE. THE MAXIMUM LENGTH OF TIME FOR DATE MARKING IS 7 DAYS AND DAY 1 BEGINS THE DAY FOOD IS PREPARED OR OPENED. PIC DATE MARKED HAM AT INSPECTION. CORRECTED.
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- OBSERVED NO WRITTEN PROCEDURE FOR SALADS SERVED DURING LUNCH AND DINNER TWICE A WEEK. A WRITTEN PROCEDURE SHALL BE PROVIDED FOR POTENTIALLY HAZARDOUS FOODS WHEN TIME IS USED A HEALTH CONTROL AND NOT TEMPERATURE CONTROLS. A WRITTEN WAS PROVIDED AT END OF INSPECTION. TIME MARKINGS WILL BE PLACED ON DISHWARE. CORRECTED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
06/23/2015 | Routine |
- Critical: Food Temperature Measuring Dev
- Comment:
- CORRECTED BY OPERATOR PROVIDING A FOOD THERMOMETER.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED BY OPERATOR PROVIDING CHLORINE TEST STRIPS.
- 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)
|
07/23/2014 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED 3 CANS OF GRAVY DENTED., CORRECTED BY OPERATOR DISCARDING THE DENTED CANS.
- 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.
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- 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)
|
06/25/2014 | Routine |
| No violation noted during this evaluation. | 06/11/2013 | Routine |
| No violation noted during this evaluation. | 06/01/2012 | Routine Inspection |
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- Dry storage area floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Elevate all boxes / containers of various food products a minimum 6" off the floor in the dry storage room to minimize the chance of accidental contamination while conducting floor sweeping / mopping.;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
|
05/17/2011 | Routine Inspection |
| No violation noted during this evaluation. | 05/24/2010 | Routine Inspection |
| No violation noted during this evaluation. | 05/22/2009 | Routine Inspection |
| No violation noted during this evaluation. | 05/15/2008 | Routine Inspection |
- Critical: Food Contact Surfaces
- Items:
- Food-contact surface(s) cutting board(s)
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED: BARE PLYWOOD TO SUPPORT THE MICROWAVE OVEN. DO PAINT WITH HIGH GLOSS, NON-ABSORBENT, DURABLE PAINT FOR EASY CLEANING. ELSE REMOVE FROM KITCHEN USE. CORRECTION MADE: THE CITED PLYWOOD HAS BEEN REMOVED FROM THE KITCHEN AND THE MICROWAVE NOW RESTS UPON A STAINLESS STEEL COUNTER TOP.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s) counters
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED: i.) CRITTER DROPPINGS ON THE COUNTER TOP RIGHT OF THE GRILL, UNDER THE MICROWAVE OVEN. DO REMOVE ALL ITEMS AND THOROUGHLY CLEAN AND SANITIZE THE COUNTER TOP WITH INCREASE FREQUENCY. ii.) STANDING GREASE IN THE GRILL-TOP DRIP PAN AND GREASE BUILD-UP ON THE SIDES OF THE OPENING FROM THE GRILL TOP. DO THOROUGHLY CLEAN THE GREASE COLLECTOR TRAY AND REMOVE THE ENCRUSTED GREASE FROM THE SIDES OF THE ABOVE DRAIN SHOOT. NOTE: THE GREASE MAYBE A POSSIBLE FOOD SOURCE ATTRACTING SAID CRITTERS.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED THE FLOOR WITH AN ACCUMULATION OF DUST AND DEBRIS UNDER THE KITCHEN OVEN AND UNDER THE KITCHEN UPRIGHT COOLER. DO CLEAN WITH INCREASE FREQUENCY.
- 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.
- Indoors, Surface Characteristi
- Items:
- Floor(s) floor covering(s)
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- OBSERVED 18 TORN OR CRACKED KITCHEN FLOOR TILES NEEDING REPLACEMENT. DO REPLACE WITH A DURABLE, NON-ABSORBENT, SMOOTH MATERIAL, FOR EASY CLEANING AND INSTALLED WITH TIGHT FITTING SEAMS TO PREVENT THE ACCUMULATION OF DEBRIS.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
|
11/28/2007 | |
| No violation noted during this evaluation. | 05/15/2007 | |
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