- Critical: Handwashing Sink, Installation
- Comment:
- HOT WATER IS PROVIDED AT SERVICE LINE HAND WASH SINK AND AT THE HAND WASH SINK NEXT TO GRILL. HOT WATER IS ABOVE 100*F AT BOTH SINKS. CORRECTED.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Time as a Public Health Contro
- Comment:
- TIME MARKINGS ARE POSTED ON COUNTERTOP POSTER. PLACEMENT AND DISCARDED TIMES ARE LISTED. 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.
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05/04/2015 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- OBSERVED NO HOT WATER IS DISPENSING FROM HAND WASH SINK AT SERVICE LINE AND THE HOT WATER AT HAND WASH SINK NEXT TO GRILL IS 69*F. HOT WATER MUST DISPENSE TO MIXING VALVE AT A MINIMUM TEMPERATURE OF 100*F FOR HAND WASHING. PROVIDE HOT WATER. FOLLOW UP WITHIN 10 DAYS. , OBSERVED NO HOT WATER DISPENSING FROM HAND WASH SINK AT SERVICE LINE AND THE HOT WATER AT HAND WASH SINK NEXT TO GRILL IS 69*F. HOT WATER MUST DISPENSE THROUGH MIXING VALVE AT A MINIMUM TEMPERATURE OF 100*F FOR HAND WASHING. PROVIDE HOT WATER. FOLLOW UP WITHIN 10 DAYS. ,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- OBSERVED NO TIME MARKINGS FOR BREAKFAST SANDWICHES AND EGGS WITH SAUSAGE PLATE. TIME CONTROLLED FOODS SHALL BE CLEARLY MARKED TO INDICATED DISCARDING OR CONSUMING TIMES. PROVIDE TIME MARKINGS FOR BREAKFAST SANDWICHES. EGGS AND SAUSAGES WILL BE COOKED TO ORDER. FOLLOW UP WITHIN 10 DAYS.,
- 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.
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Allows for contamination
- Corrections:
- Remove to prevent contamination.
- Comment:
- OBSERVED WET MOP LEANING AGAINST THE WALL OF MOP SINK. AFTER USE, HANG MOP AND ALLOW IT TO AIR DRY. AVOID LEANING MOP AGAINST THE WALL TO PREVENT STAINS. HANG MOPS OVER SINK. VERIFY CORRECTION AT NEXT INSPECTION.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk-in cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WALK-IN FREEZER IS NOT OPERATING, CONDENSER IS BROKEN. EQUIPMENT SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR WALK-IN FREEZER. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED A LEAK AT THE BASE OF MOP SINK WATER FAUCET. PLUMBING SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR LEAK. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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04/22/2015 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk-in cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE UNIT IN THE WALK IN COOLER THAT IS AFFIXED TO THE CEILING IS LEAKING CAUSING PUDDLES OF WATER ON THE FLOOR.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
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10/16/2014 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED. AIR GAP PROVIDED AT THE FLOOD RIM FOR THE OVERHEAD SPRAYER LOCATED OVER THE GARBAGE DISPOSAL.
- 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: Sanitizing Solutions, Testing
- Comment:
- CORRECTED. QUAT TEST STRIPS PROVIDED.
- 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)
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05/15/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of Equipment
- Locations:
- overhead sprayer
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- AIR GAP NOT PROVIDED AT THE FLOOD RIM FOR THE OVERHEAD SPRAYER LOCATED OVER THE GARBAGE DISPOSAL.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- 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)
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
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04/16/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HAND WASH SINK NEAR THE KITCHEN DOOR DID NOT HAVE PAPER TOWELS. DISPOSABLE TOWELS OR THE APPROPRIATE DRYING PROVISION NEEDS TO BE PROVIDED AT ALL HAND WASHING SINKS. PERSON-IN-CHARGE SUPPLIED DISPOSABLE PAPER TOWELS. CORRECTED.
- 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:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- BEEF SANDWICHES DELIVERED FROM THE MAIN OFFICE WERE 114F AND PLACED IN HOT HOLDING. EXCEPT FOR DURING PREPARATION,COOKING, COOLING, OR WHEN TIME IS BEING USED AS A PUBLIC HEALTH CONTROL, POTENTIALLY HAZARDOUS FOODS(PHF), FOR HOT HOLDING SHALL BE MAINTAINED AT 135F OR HIGHER. FOOD EMPLOYEE REHEATED SANDWICHES INSIDE THE OVEN TO 165F AND THEN PLACED THEM OUT FOR HOT HOLDING OF 135F. 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)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- FOOD EMPLOYEE BEGAN TO CHANGE GLOVES WITHOUT WASHING HANDS. BEFORE PUTTING ON A NEW PAIR OF GLOVES WASH YOUR HANDS TO ELIMINATE CONTAMINATION FROM DIRTY HANDS. FOOD EMPLOYEE WAS EDUCATED ON THE IMPORTANCE OF WASHING HANDS BEFORE DONNING NEW GLOVES. CORRECTED.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- A DRINKING CUP IS LOCATED INSIDE THE SUGAR AND IS BEING USED AS A SCOOP. DISPENSING UTENSILS WITH HANDLES ABOVE THE FOOD ARE TO BE USED TO DISPENSE NON-POTENTIALLY HAZARDOUS FOODS SUCH AS SUGAR. REPLACE CUP WITH PROPER FOOD UTENSIL LIKE A LADLE OR SPOON. WILL VERIFY CORRECTION AT NEXT INSPECTION.
- 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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10/28/2013 | Routine |
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTED. THERE IS A WRITTEN PROCEDURE IN PLACE FOR USING TIME AS A PUBLIC HEALTH CONTROL FOR BREAKFAST SANDWICHES. TIME AND TEMPERATURE IS WRITTEN ONTO THE WRAPPING THEN PLACED UNDER WARMER. LOGS ARE USED TO MONITOR THE TEMPERATURE OF THE CREAM.
- 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.
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05/31/2013 | Follow-up |
- Critical: Food-Contact Surfaces
- Comment:
- PANS WITH SQUARE CORNERS AND WELDED SEAMS HAVE BEEN REPLACED WITH PANS WITH ROUNDED CORNERS. CORRECTED.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Time as a Public Health Contro
- Comment:
- FOOD OPERATOR HAS NOT COMPLIED WITH REQUEST TO SUPPLY A WRITTEN PROCEDURE FOR USING TIME AS A PUBLIC HEALTH CONTROL. OBSERVED BREAKFAST SANDWICH HOT HOLDING AT 122F. NO TIME WAS INDICATED TO WHEN HOLDING STARTED. FOLLOW UP WITHIN 10 DAYS. RISK CONTROL PLAN SUBMITTED. ,
- 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.
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05/13/2013 | Follow-up |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Dish washing Area Dish machine
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Repair, replace, or remove from establishment the non-operational dish machine located within the kitchen area. All equipment must remain in good working order to remain.
- 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:
- Front Service Counter ice machine(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the top exterior portion of the ice machine. Simply remove scale by washing and sanitizing this upper area often as buildups occur.
- 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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10/23/2012 | Routine |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s) outsides of equipment
- Locations:
- Front Service Counter Can opener
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the entire exterior surfaces of the upright can opener located behind the Front Service Counter. Simply keep this equipment cleaner with more frequent washings.
- 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
- Locations:
- Front Service Counter grill
- Problems:
- In poor repair Chipped
- Corrections:
- Repair/replace.
- Comment:
- Repair or replace the burnt/melted front panel to the 'Southbend' grill behind the Front Service Counter. As equipment becomes damaged to the point that it can no longer be easily cleaned, it must be repaired or replaced.
- 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.
|
04/05/2012 | Routine Inspection |
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Properly elevate all food items including but not limited to beverage containers a minimum 6" off the cooler floor to help avoid contamination while conducting floor cleaning operations.;(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 -
|
09/30/2011 | Routine Inspection |
- Employee Accommodations, Desig
- Items:
- Locker(s)/employee storage area(s)
- Locations:
- Grill line grill
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Discontinue practice of storing various items on the surfaces area of the cold grill. Simply relocate these articles to a proper storage location that is below & away from ANY food related equipment or surfaces. Proper storage practices will minimize the chance of accidental equipment contaminations.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
|
03/22/2011 | Routine Inspection |
| No violation noted during this evaluation. | 03/07/2011 | Routine Inspection |
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