- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED MARINATED CHICKEN STORED OVER RAW BEEF INSIDE WALK-IN COOLER. RAW FOODS SHALL BE STORED ACCORDING TO COOKING TEMPERATURES. PERSON-IN-CHARGE(PIC) REMOVED CHICKEN TO LOWER SHELF ACROSS FROM BEEF. CORRECTED.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED LEAK ON HOT HANDLE OF HAND WASH SINK NEXT TO BEVERAGES IN THE KITCHEN. PLUMBING SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR HOT HANDLE AT HAND WASH SINK. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/28/2015 | Routine |
| No violation noted during this evaluation. | 11/03/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED-PAPER TOWELS INSTALLED DURING INSPECTION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE MAKE LINE COOLER IS HOLDING MILK AND CHEESE AT 49F. THE TRAULSEN REACH IN COOLER IS HOLDING MILK AT 57F. ALL FOOD SHALL BE HELD AT 41F OR LOWER AT ALL TIMES. PLACE ALL FOODS IN WALK IN COOLER AND ORDER SERVICE ON COOLERS IMMEDIATELY., CORRECTED-FOODS PLACED IN WALK IN COOLER AND SERVICE ORDERED ON COOLERS. COOLERS NOT TO BE USED UNTIL REPAIRS COMPLETED.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE WALK IN COOLER LIGHTS ARE VERY DIM. ALL LIGHTS SHALL WORK PROPERLY. REPAIR LIGHTS FOR EMPLOYEE SAFETY IMMEDIATELY.
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Cookline
- Problems:
- Stored in Less than 100-200 ppm quaternary ammonia
- Corrections:
- Store wiping cloths in 100-200 ppm quaternary ammonia.
- 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
|
04/16/2014 | Routine |
- Critical: Controlling Pests
- Comment:
- DRAIN FLY NUMBERS HAVE BEEN GREATLY REDUCED, ONLY A VERY FEW SEEN TODAY. DRAINS ARE BEING CLEANED AND TRAPS ARE BEING USED. KEEP WORKING WITH LPCO. MONITOR DAILY. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
11/22/2013 | Follow-up |
- Critical: Controlling Pests
- Comment:
- ELIMINATE DRAINFLIES/FRUIT FLIES FROM KITCHEN ESPECIALLY FROM BEVERAGE AREA AND HANDSINK ACROSS FROM DISHMACHINE, WHERE THEY ARE NUMEROUS. USE PEST STRIPS, SEEK HELP FROM LPCO. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- REPLACE LIGHT SHIELD MISSING FROM DISH AREA BY NEXT INSPECTION. LIGHT SHIELD WILL PROTECT KITCHEN FROM BROKEN SHATTERED GLASS AND MERCURY, RECHECK IN 6 MONTHS, NEXT ROUTINE.
- 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
|
10/24/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE SALAD BAR HAS BEEN ADJUSTED, TEMP LOGS ARE AVAILABLE, TEMPS ARE TAKEN EVERY HOUR WHEN FOOD IS ON THE BAR (UNDER 41F ON ALL LOGS). VIOLATION 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)
|
05/24/2013 | Follow-up |
| No violation noted during this evaluation. | 11/12/2012 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed numerous drain flies in the kitchen. Pests must be eliminated. Contact a licensed pest control operator. Repeat violation. Fill out a risk control plan and return a copy to the inspector during the revisit.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed paper towels jammed up inside the paper towel dispensers inside and outside the dishwashing area. Repair or replace the paper towel dispensers.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed cottage cheese and ham in the salad bar at 44 and 48 degrees F respectively. Potentially hazardous foods must be held below 41 degrees F. Discard food after hours and repair the cooler to provide correct temperature.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dusty ceiling vent and fan in the dishwashing area. Clean these items to sight and touch.
- 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.
|
10/31/2012 | Routine |
| No violation noted during this evaluation. | 05/29/2012 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Observed knife holder in kitchen with dried food debris. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis. Repeat violation. Fill out a risk control plan and return a copy to the inspector during the revisit.
- 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: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed drain flies in the kitchen and dishwashing area. Pests must be eliminated. Contact a licensed pest control operator.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed water from dishmachine drain line splashing on floor drain grate and running on the floor. Plumbing must be maintained. Install drain line so water does not splash on grate and run on the floor. Repeat violaton. Fill out a risk control plan and return a copy to the inspector during the revisit.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean the fire suppression nozzle above the grill under the exhaust hood.
- 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.
|
05/16/2012 | Routine Inspection |
| No violation noted during this evaluation. | 12/02/2011 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- Observed soiled Southbend ovens. Food contact equipment must be kept clean. Clean to sight and touch.
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed clogged drain indishroom handsink. Plumbing must be maintained. Drain was unclogged in my presence. Violation corrected.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean the walk-in freezer floor to remove ice cream.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Remove loose caulking from hood above the Southbend oven.
- 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.
|
11/22/2011 | Routine Inspection |
- Drying mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed wet mop on floor of mop sink. Hang mop up to air dry when not in use. The mop was hung up in my presence. Violation corrected.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Observed broken soap dispenser for the dishroom handsink. A new soap dispenser was installed. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- Observed dishroom handsink blocked by a cart. Keep handsinks accessible. The cart was moved in my presence. Violation corrected.
- 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.
|
05/06/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/10/2010 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEES DID NOT KNOW THE REPORTABLE ILLNESS SYMPTOMS
- General violation description:
- 2-201.11 - VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT AND SORE THROAT WITH FEVER, INFECTED WOUND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. ALSO REQUIRING THE FOOD EMPLOYEE TO NOTIFYING THE PERSON IN CHARGE. AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK. NOR DID THE FOOD EMPLOYEES KNOW THE NAMES OF REPORTABLE DIAGNOSIS FROM ILLNESS DUE TO: i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS CORRECTION MADE: FOLLOWING INSTRUCTION WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" THE FOOD EMPLOYEES PRESENT NOW KNOW THE SIGNS AND SYMPTOMS OF THE BIG 5, THEIR REQUIREMENT TO INFORM THE PERSON IN CHARGE AND THE ACTIONS REQUIRED TO REMOVE THE RESTRICTIONS.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- Self-service area hand wash facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Correction Made: Observed needed hand-wash sign posted at the food service line hand-wash basin.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
06/07/2010 | Routine Inspection |
| No violation noted during this evaluation. | 11/09/2009 | Routine Inspection |
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