- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Impart colors, odors, or tastes into food
- Corrections:
- Provide safe, approved materials.
- Comment:
- OBSERVED SUBWAY WRAPPING PAPER BEING UTILIZED AS A LINER INSIDE MICROWAVE. BOTTOM SURFACE OF MICROWAVE HAD GREEN INK ON IT. USE APPROVED FOOD GRADE MATERIALS, THAT DO NOT DECOMPOSE DURING THE HEATING PROCESS. PERSON-IN-CHARGE REPLACED WITH PARCHMENT CLEAR PAPER. CORRECTED.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Located
- Corrections:
- Locate thermometer in the warmest part of the refrigerator.
- Comment:
- OBSERVED EQUIPMENT THERMOMETER INSIDE THE REAR OF GLASS COOLER LOCATED NEXT TO SODA MACHINE. EQUIPMENT THERMOMETER SHALL BE PLACED IN THE WARMEST PART OF THE COOLING UNIT TO MONITOR AMBIENT TEMPERATURES OF THE UNIT. PLACE EQUIPMENT THERMOMETER AT THE FRONT OF COOLER. VERIFY CORRECTION AT NEXT INSPECTION.
- 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)
|
04/17/2015 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- back kitchen area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PAPER TOWELS INSTALLED TODAY-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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- back kitchen area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PAPER TOWELS INSTALLED TODAY-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: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- in the men's restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HAND SOAP INSTALLED-CORRECTED.
- 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)
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- in the men's restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HAND SOAP INSTALLED-CORRECTED.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE WALK IN COOLER AND WALK IN FREEZER FLOORS ARE UNCLEAN. ALL AREAS SHALL BE IN CLEAN CONDITION. TRAIN STAFF TO CLEAN DAILY/ON A MORE FREQUENT BASIS. ITEM TO BE RECHECKED DURING 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
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE WALK IN COOLER AND WALK IN FREEZER FLOORS ARE UNCLEAN. ALL AREAS SHALL BE IN CLEAN CONDITION. TRAIN STAFF TO CLEAN DAILY/ON A MORE FREQUENT BASIS. ITEM TO BE RECHECKED DURING 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.
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Allows for contamination
- Corrections:
- Repair/replace to prevent contamination.
- 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.
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Allows for contamination
- Corrections:
- Repair/replace to prevent contamination.
- 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.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
04/07/2014 | Routine Inspection |
| No violation noted during this evaluation. | 04/10/2012 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies at front counter and by the handsink in dishwashing room. 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean the drain lines under the pop dispenser in dining room and all floor drains to eliminate harborage areas for fruit flies.
- 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.
- Drying mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Hang mop on hook to air dry above the mop sink.
- 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.
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Problems:
- Unorganized
- Corrections:
- Store in an orderly manner.
- Comment:
- Discontinue storing mop heads and other items on top of the hot water tank.
- General violation description:
- 6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
- Unnecessary Items and Litter
- Items:
- Litter/debris
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Remove litter from ground outside the back door.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed wiping cloth inside the dishroom handsink. Store wiping cloth in sanitizing solution when not in use.
- 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
|
03/27/2012 | Routine Inspection |
| No violation noted during this evaluation. | 03/24/2011 | Follow-up |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Observed sanitizing rinse in the 3 compartment sink way above 400 ppm of quaternary ammonia. Sanitizing rinse must be 200 ppm of quaternary ammonia. Repair or replace the sanitizer dispenser in order to provide the correct amount of sanitizer.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- The person in charge did not know what the correct amount of quaternary ammonia should be in the sanitizing rinse of the 3 compartment sink. Use the quaternary ammonia test kit and provide 200 ppm in the sanitizing rinse. Have the certified food manager review food safety information with the person in charge.
- 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 the only toilet in the men's room plugged up and unable to flush. Plumbing must be maintained. Repair the clogged toilet.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the reach-in cooler behind the front counter. Provide a conspicuous thermometer in cooler.
- 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)
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed a food handler not wearing a hat or visor. Hair must be restrained. Provide a hat or visor.
- 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
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels in the men's room. Provide paper towels for the handsink in this room.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
03/14/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- IN THE BUFFET COOLER AT ABOUT 2:45 P.M. THE FOLLOWING FOODS WERE FOUND AT THE TEMPERATURES, (IN DEGREES F) LISTED BELOW: SALAMI: 42, CHICKEN STRIPS: 36-38, TUNA FISH: 40, TERYAKI CHICKEN (TOP TRAYS): 38-40, AND TURKEY: 43. THE VIOLATION IS NOW CONSIDERED 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)
|
04/29/2010 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- IN THE BUFFET COOLER AT ABOUT 11:45 A.M. THE FOLLOWING FOODS WERE FOUND AT THE TEMPERATURES, (IN DEGREES F) LISTED BELOW: SALAMI: 46, CHICKEN STRIPS: 46, PHILLY STEAK (TOP TRAYS): 46, 51, ROAST BEEF: 46, TERYAKI CHICKEN (TOP TRAYS): 46, AND TURKEY: 46. PORTIONS OF THE PHILLY STEAK, TERRY CHICKEN, AND ROAST BEEF WERE FOUND AT/ABOVE THE CONTAINER FROST LINE. THE OPERATOR STATES THE FOODS WERE TRANSFERRED TO THIS COOLER FROM THE WALK IN AT ABOUT 9:00 A.M. ENSURE THAT POTENTIALLY HAZARDOUS FOODS ARE MAINTAINED AT 41 DEGREES F OR LESS. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRE TO RESOLVE THIS ISSUE. COMMENTS: THE OPERATOR WAS INFORMED THAT THE ANY OF THE ABOVE FOODS THAT HAVE BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MUST HOURS MUST BE DISCARDED. IN THE INTERIM, DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THIS COOLER UNTIL THEY CAN BE MAINTAINED AT 41 DEGREES 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)
- Repairing
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, THE OPERATOR STATED THAT NEW TILES HAD BEEN ADDED TO THE ROOF TO REPAIR THE LINK ABOVE THE MENS ROOM. WHEN EXAMINED, WATER WAS NOT OBSERVED LEAKING FROM THE MEN'S ROOM CEILING. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
03/30/2010 | 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:
- AT ABOUT 2:45 P.M., IN THE TOP OF THE BUFFET COOLER, THE FOLLOWING FOODS WERE FOUND AT THE TEMPERATURES LISTED: TERIYAKI CHICKEN ( TOP TRAYS): 48, 50 DEGREES F, PHILLY STEAK (TOP TRAYS): 46, 48 DEGREES F, AND ROAST BEEF: 48 DEGREES F. THE OPERATOR STATES THAT THE TERRY CHICKEN HAD BEEN IN THIS LOCATION SINCE ABOUT 9:00 A.M. THIS MORNING, AND THAT THE PHILLY STEAK AND CHICKEN STRIPS HAD BEEN RECENTLY TRANSFERRED TO THIS LOCATION FROM THE WALK IN COOLER. FOODS IN THE WALK IN COOLER WERE FOUND ACCEPTABLE: I.E.: PHILLY STEAK: 38 DEGREES F, TERRY CHICKEN: 40 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A REPEAT CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. PLEASE COMPLETE THE RISK CONTROL PLAN PROVIDED BY THE TIME OF THE RE-VISIT INSPECTION. COMMENTS: THE PAPER CONTAINERS OF PHILLY STEAK AND TERRY CHICKEN WERE OBSERVED AT / ABOVE THE FROST LINES OF THEIR CONTAINERS. ENSURE THAT THESE FOODS ARE KEPT WELL BELOW THE FROST LINE OF THEIR RESPECTIVE CONTAINERS. ENSURE THE WELL CONTAINERS ARE KEPT COVERED WITH LIDS WHEN THE FOODS ARE NOT ACTIVELY IN USE. CONSIDER ADJUSTING THE COOLER THERMOSTAT TO A LOWER TEMPERATURE IF POSSIBLE. THE OPERATOR WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS, THAT THEY MUST BE 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)
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- IN THE MALE RESTROOM, WATER WAS OBSERVED DRIPPING FROM THE CEILING VENT COVER, AND ONTO THE FLOOR IN A MANNER THAT COULD ALLOW IT TO POTENTIALLY DRIP ON CUSTOMERS. DROPS OF WATER WERE OBSERVED ON THE VENT COVER ITSELF, AND WATER WAS OBSERVED ON THE FLOOR BELOW THE VENT. ELIMINATE THE ABOVE WATER LEAKAGE. COMPLIANCE WITH THIS SECTION OF THE CODE WILL BE CHECKED WITHIN 30 DAYS. ,
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
03/02/2010 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- OBSERVED EMPLOYEE WASHING AND RINSING DISHES, THEM PUTTING AWAY WITHOUT SANITIZING. DISHES MUST BE SANITIZED. SANITIZE USING 50-100 PPM CHLORINE SOLUTION OR 200-300 PPM QUAT SANTIZER SOLUTION.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ROAST BEEF 46F, TURKEY 44F IN PREP COOLER. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 41F. ADJUST COOLER SETTINGS OR, IF NECESSARY, HAVE UNIT SERVICED SO IT MAINTAINS PROPER FOOD TEMPERATURES.,
- 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)
|
08/11/2009 | Routine Inspection |
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