- Critical: Potentially Hazardous Food (Ti
- Comment:
- HAM WAS 40*F,PEPPERONI 41*F,AND DICED TOMATOES 35*F. 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)
|
01/26/2015 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO PAPER TOWELS AT HAND WASH SINK NEXT TO 3 COMPARTMENT SINK. DRYING PROVISIONS, SUCH AS DISPOSABLE PAPER TOWELS SHALL BE PROVIDED AT EACH HAND WASHING SINK. PIC PROVIDED PAPER TOWELS DURING INSPECTION. 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:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED SLICED HAM,PEPPERONI, AND DICED TOMATOES AT 44*F-47*F INSIDE PIZZA COOLERS NEAR THE FRONT OF THE ESTABLISHMENT. EXCEPT DURING PREPARATION,COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS FOR COLD HOLDING SHALL BE MAINTAINED AT 41*F OR LESS. KEEP PHF AT 41*F OR LESS.,
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED DIRTY CUPS INSIDE HAND WASH SINK IN PREP AREA. HAND WASH SINK SHALL BE ACCESSIBLE AT ALL TIMES. PERSON-IN- CHARGE(PIC)REMOVED CUPS DURING INSPECTION. CORRECTED. RISK CONTROL PLAN PROVIDED AND COMPLETED BY PIC.
- 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)
|
01/20/2015 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- HANDWASH SINKS WERE BLOCKED TODAY WITH TOWELS , BOTTLES ETC. KEEP HANDSINKS CLEAR AT ALL TIMES. HANDSINKS WERE CLEARED AT TIME OF INSPECTION., HANDSINKS WERE CLEARED AT TIME OF INSPECTION.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- VENTILATION HOOD AND BACKSPLASH ARE SOILED/DUSTY TODAY. CLEAN ON AN INCREASED BASIS . RECHECK IN 6 MONTHS, NEXT ROUTINE. THE TOILET IN THE RESTROOM IS DIRTY TODAY. CLEAN ON A REGULAR BASIS. RECHECK NEXT INSPECTION.
- 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.
|
07/17/2014 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- COMMON NAMES ARE NEEDED ON CHEMICAL BOTTLES. BOTTLES WERE FOUND TODAY WITH NO LABELS. LABELED AT TIME OF INSPECTION. VIOLATION CORRECTED.
- 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.
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- COMMON NAMES ARE NEEDED ON CHEMICAL BOTTLES. BOTTLES WERE FOUND TODAY WITH NO LABELS. LABELED AT TIME OF INSPECTION. VIOLATION CORRECTED.
- 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.
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- DO NOT SET SHOES ON OPEN CASES OF PIZZA BOXES. PIZZA BOX DISCARDED AND SHOES MOVED TODAY. FOOD CONTACT SURFACES MUST BE CLEAN, PIZZA BOXES ARE FOOD CONTACT SURFACES. CORRECTED TODAY.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- DO NOT SET SHOES ON OPEN CASES OF PIZZA BOXES. PIZZA BOX DISCARDED AND SHOES MOVED TODAY. FOOD CONTACT SURFACES MUST BE CLEAN, PIZZA BOXES ARE FOOD CONTACT SURFACES. CORRECTED TODAY.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- FOOD PREPARERS MUST WEAR HATS OR HAIRNETS. HAIR MUST BE RETRAINED. NO EMPLOYEES WERE WEARING HAIR RESTRAINTS TODAY. CORRECT BY NEXT INSPECTION, RECHECK IN 6 MONTHS.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- FOOD PREPARERS MUST WEAR HATS OR HAIRNETS. HAIR MUST BE RETRAINED. NO EMPLOYEES WERE WEARING HAIR RESTRAINTS TODAY. CORRECT BY NEXT INSPECTION, RECHECK IN 6 MONTHS.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not provided with Screening that is sixteen mesh to the inch or greater
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- REPAIR BACK SCREEN DOOR, SCREEN IS RIPPED ON TOP AND BOTTOM . REPAIR BY NEXT INSPECTION, WITHIN 6 MONTHS. OUTER OPENINGS MUST PROTECT ESTABISHMENT FROM PEST ENTRY.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not provided with Screening that is sixteen mesh to the inch or greater
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- REPAIR BACK SCREEN DOOR, SCREEN IS RIPPED ON TOP AND BOTTOM . REPAIR BY NEXT INSPECTION, WITHIN 6 MONTHS. OUTER OPENINGS MUST PROTECT ESTABISHMENT FROM PEST ENTRY.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR OVERHEAD SPRAY NOZZLE AND REMOVE TAPE. NOZZLE LEAKS. PLUMBING MUST BE IN GOOD WORKING ORDER. CORRECT BY NEXT INSPECTION, RECHECK IN 6 MONTHS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR OVERHEAD SPRAY NOZZLE AND REMOVE TAPE. NOZZLE LEAKS. PLUMBING MUST BE IN GOOD WORKING ORDER. CORRECT BY NEXT INSPECTION, RECHECK IN 6 MONTHS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/17/2014 | Routine |
- Critical: Common Name
- Comment:
- ALL CHEMICAL SPRAY BOTTLES ARE LABELED WITH COMMON NAMES. CORRECTED.
- 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.
- Critical: Common Name
- Comment:
- ALL CHEMICAL SPRAY BOTTLES ARE LABELED WITH COMMON NAMES. CORRECTED.
- 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.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- PREP TABLE COOLER HAD HAM, CHEESE AND HAMBURGER UNDER 41F . 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: Potentially Hazardous Food (Ti
- Comment:
- PREP TABLE COOLER HAD HAM, CHEESE AND HAMBURGER UNDER 41F . 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)
|
08/21/2013 | Follow-up |
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- LABEL ALL SPRAY BOTTLES WITH COMMON NAMES. FOR EXAMPLE, TODAY THERE ARE BOTTLES OF SOAP AND WATER, GLASS CLEANER, ETC. WITHOUT LABELS. WRITE THE NAME OF THE CHEMICALS ON THE OUTSIDE OF THE BOTTLE. RECHECK IN 10 DAYS. CORRECT IMMEDIATELY.,
- 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.
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- LABEL ALL SPRAY BOTTLES WITH COMMON NAMES. FOR EXAMPLE, TODAY THERE ARE BOTTLES OF SOAP AND WATER, GLASS CLEANER, ETC. WITHOUT LABELS. WRITE THE NAME OF THE CHEMICALS ON THE OUTSIDE OF THE BOTTLE. RECHECK IN 10 DAYS. CORRECT IMMEDIATELY.,
- 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.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PIZZA PREP TABLE COOLER HAD HAM AT 51F, SAUSAGE AT 49F, HAMBURGER AT 50F, ETC. ADJUST/REPAIR COOLER IMMEDIATELY. TIME MARK ITEMS IN TOP OF UNIT TO DISCARD WITHIN 4 HOURS, UNTIL REPAIRED. FOR EXAMPLE EVERYTHING YOU FILLED IN UNIT AT 11AM MUST BE DISCARDED BY 3PM. CORRECT IMMEDIATELY, REVISIT IN 10 DAYS TO VERIFY COMPLIANCE.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PIZZA PREP TABLE COOLER HAD HAM AT 51F, SAUSAGE AT 49F, HAMBURGER AT 50F, ETC. ADJUST/REPAIR COOLER IMMEDIATELY. TIME MARK ITEMS IN TOP OF UNIT TO DISCARD WITHIN 4 HOURS, UNTIL REPAIRED. FOR EXAMPLE EVERYTHING YOU FILLED IN UNIT AT 11AM MUST BE DISCARDED BY 3PM. CORRECT IMMEDIATELY, REVISIT IN 10 DAYS TO VERIFY COMPLIANCE.,
- 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 floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE FLOOR IN THE BATHROOM AND IN THE THREE COMPARTMENT SINK/MIXER AREA ARE SOILED TODAY. INCREASE CLEANING FREQUENCY, RECHECK NEXT ROUTINE INSPECTION.
- 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE FLOOR IN THE BATHROOM AND IN THE THREE COMPARTMENT SINK/MIXER AREA ARE SOILED TODAY. INCREASE CLEANING FREQUENCY, RECHECK NEXT ROUTINE INSPECTION.
- 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.
|
07/23/2013 | Routine |
- Critical: Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device
- Problems:
- Not properly Maintained
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- REPAIR AVB ON MOP SINK FAUCET, THE AVB IS IN DISREPAIR. CORRECT WITHIN 10 DAYS. ,
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- CANS DENTED ON THE SEAMS MUST BE RETURNED OR DISCARDED, DENTED CANS FOUND ON STORAGE RACK IN KITCHEN TODAY., DENTED CANS REMOVED FROM SERVICE AT TIME OF INSPECTION.
- 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.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- MANY BOTTLES OF WATER FOUND IN KITCHEN TODAY, EMPLOYEE DRINKS. KEEP EMPLOYEE BEVERAGES IN COVERED CONTAINERS WITH LIDS AND STRAWS TO AVOID TOUCHING THE TOP PART OF THE BOTTLE WITH HANDS. , BOTTLES DISCARDED AT TIME OF INSPECTION.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- MISSING LIGHT SHIELDS FOUND IN KITCHEN TODAY, REPLACE BROKEN/MISSING LIGHT SHIELDS BY NEXT INSPECTION.
- 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
|
01/22/2013 | Routine |
| No violation noted during this evaluation. | 08/24/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed sliced tomatoes in walk-in cooler at 46 degrees F. Ambient air temperature of cooler is 44 degrees F. Ham and pepperonis in the salad cooler are at 45 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the walk-in cooler and salad proep cooler. Discard these foods after 2 hours in the temperature danger zone of 41-135 degrees F.
- 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:
- Observed employee wipe forehead with hand and then dry hands with his apron. Employees must wash hands after touching face or body before handling food. Train all employees in proper hand washing prodedures.
- 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
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- Observed no chlorine test kit for checking the sanitizer in the 3 compartment sink. Provide a chlorine test kit.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Food Temperature Measuring Dev
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed inaccurate metal stem thermometer. Replace with a new accurate metal stem thermometer.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed broken soap dispenser for the dishroom handsink. Repair or replace the dispenser.
- 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
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels in dishroom handsink towel dispenser. Provide paper towels.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Lighting, Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Comment:
- Observed missing light bulbs in walk-in cooler and exhaust hood above oven. Replace missing light bulbs and install the light shields over them.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed no drain cover for floor drain in dishroom. Install a drain cover.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed leaking drain trap under the rinse compartment of the 3 compartment sink. Plumbing must be maintained. Repair or replace the drain trap.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/03/2012 | Routine |
| No violation noted during this evaluation. | 01/27/2012 | Follow-up |
- Critical: Clean Condition
- Items:
- Employee(s)
- Problems:
- With soiled/contaminated hands/arms
- Corrections:
- Hands/arms shall be washed with soap and hot water at handsink.
- Comment:
- Observed person in charge wash her hands but not dry them with paper towels. Employees must practice good hygiene. Dry hands thoroughly with paper towels. Fill out a risk control plan and return a copy to the inspector during the revisit.
- General violation description:
- 2-301.11 - FOOD EMPLOYEES shall keep their hands and exposed portions of their arms clean.
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled can opener blade and holder as well as bottom shelf of the pop cooler. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis. Fill out a risk control plan and return a copy to the inspector during the revisit.
- 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: Demonstration of Knowledge
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- Observed through interview that person in charge did not know the hot and cld holding temperatures for potentially hazardous foods. Person in charge must demonstrate knowledge. Have person in charge enroll in a certified food manager course.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed no drain plugs for the 3 compartment sink. Plumbing must be maintained. Provide 3 approved drain plugs. Fill out a risk control plan and reurn a copy to the inspector during the revisit.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- Provide a quaternary ammonia test kit for checking the sanitizer in the 3 compartment sink.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a metal stem thermometer which measures from 0 degrees F up to 220 degrees F.
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide paper towels for the cookline handsink.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a handwashing sign for the cookline handsink.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Provide light shields in the walk-in cooler and in exhaust hood above the pizza oven.
- 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
- 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 filled with spray bottles and wiping cloths. Handsinks must be kept accessible. Store these items away from the handsink.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a conspicuous thermometer in the salad cooler.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
01/17/2012 | Routine Inspection |
| No violation noted during this evaluation. | 08/15/2011 | Follow-up |
- Critical: Clean Condition
- Items:
- Employee(s)
- Problems:
- With soiled/contaminated hands/arms
- Corrections:
- Hands/arms shall be washed with soap and hot water at handsink.
- Comment:
- Observed person in charge wash his hands and then dry them on his shirt because there are no paper towels for the kitchen handsinks. Employees must dry their hands properly. Dry them with disposable paper towels at the handsinks.
- General violation description:
- 2-301.11 - FOOD EMPLOYEES shall keep their hands and exposed portions of their arms clean.
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled can opener blade and holder. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed hot water for the kitchen handsinks at only 81 degrees F. Hot water must be at least 100 degrees F. Repair or replace the hot water tank.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- Observed sanitizing rinse in the 3 compartment sink at only 100 ppm of quaternary ammonia. Provide 200 ppm of quaternary ammonia in the sanitizing rinse.
- 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
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide conspicuous thermometers for the kitchen coolers.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Replace the torn door gaskets on the True reach-in cooler.
- 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
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide paper towels for all the kitchen handsinks.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
07/28/2011 | Routine Inspection |
- Closing Toilet Room Doors
- Items:
- Door
- Locations:
- employee restroom door
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- General violation description:
- 6-501.19 - Except during cleaning and maintenance operations, toilet room doors as specified under # 6-202.14 shall be kept closed.
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s) Employee
- Locations:
- employee restroom door
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
01/14/2011 | Routine Inspection |
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- food service area counter
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Correction Made: Observed wiping cloths stored in Quat. sanitizer solution above 200 ppm 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
|
06/21/2010 | Routine Inspection |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics cleaner
- Locations:
- kitchen hand wash facility
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- OBSERVED TWO UNLABELLED SPRAY BOTTLES CONTAINING GLASS CLEANER. CORRECTION MADE: BOTTLES LABELED "GLASS CLEANER".
- 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.
- Closing Toilet Room Doors
- Items:
- Door
- Locations:
- employee restroom door
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- Comment:
- OBSERVED THE EMPLOYEE RESTROOM DOOR AJAR. KEEP RESTROOM DOOR CLOSED DURING STORE OPERATION. INSTALLING A SELF-CLOSING DOOR MECHANISM.
- General violation description:
- 6-501.19 - Except during cleaning and maintenance operations, toilet room doors as specified under # 6-202.14 shall be kept closed.
- Covering receptacles
- Items:
- Waste container(s)/container(s) inside not in continuous use
- Locations:
- employee restroom Trash bin
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- kitchen ceiling lights
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED THREE BURNT OUT LIGHTS UNDER THE VENTILATION HOOD ABOVE THE PIZZA OVEN AND IN THE WALK-IN COOLER. NOTE: PLASTIC COATED LIGHT BULBS ARE SHIELDED, NO OTHER PROVISION 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Locations:
- kitchen Food Employee
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- SEVERAL BOTTLES OF CHEMICAL CLEANERS ARE STORED IN THE HAND WASH BASIN. RELOCATE CLEANING SUPPLY STORAGE DOWN AND AWAY FROM ALL FOOD AND FOOD CONTACT SURFACES. UTILIZE THE HAND WASH SINK EXCLUSIVELY FOR HAND WASHING.
- 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)
|
12/09/2009 | Routine Inspection |
| No violation noted during this evaluation. | 06/16/2009 | Routine Inspection |
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