- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Make available at all times.
- Comment:
- THE ON THE STAB-TYPE THERMOMETER HAS EXPIRED. ALL FACILITIES SHALL HAVE A WORKING CONDITION STAB-TYPE THERMOMETER THAT IS CALIBRATED. REPLACE BATTERY OR THERMOMETER WITHIN TEN DAYS.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Cookline
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- THE KITCHEN COOKLINE FLOORS, SIDES OF EQUIPMENT AND TOP OF GRILL AREA COOLER ARE UNCLEAN AND HAVE A GREASE ACCUMULATION ON THEM. ALL AREAS/ITEMS SHALL BE CLEAN. CLEAN ENTIRE COOKLINE AREA AND EQUIPMENT WITHIN 90 DAYS. ITEM TO BE CHECKED IN 90 DAYS.
- 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
- Locations:
- 2-door cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- SEVERAL REACH IN COOLER GASKETS ARE BROKEN/IN POOR CONDITION. ALL EQUIPMENT SHALL BE IN GOOD CONDITION. REPLACE GASKETS ON COOLERS WITHIN 90 DAYS.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- 2-door cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- 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.
|
02/23/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED: MOLD HAS BEEN CLEANED FROM ICE MACHINE AND CAN OPENER BLADE IS CLEAN.
- 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: Hand Drying Provision
- Comment:
- CORRECTED: PAPER TOWEL IS AVAILABLE AT HAND SINK. A NEW DISPENSER HAS BEEN INSTALLED.
- 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 Sink, Installation
- Comment:
- CORRECTED: HOT WATER IS AVAILABLE IN LADIES' ROOM. NEW FAUCETS HAVE BEEN INSTALLED.
- 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: Manual and Mechanical Warewash
- Comment:
- CORRECTED: REPAIR HAS BEEN MADE AND MACHINE IS DISPENSING ABOUT 50PPM CHLORINE.
- 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
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED: CHLORINE TEST KIT IS 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)
|
09/30/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- EQUIPMENT FOOD-CONTACT SURFACES OF EQUIPMENT SHALL BE CLEAN TO SIGHT AND TOUCH. 1) OBSERVED CAN OPENER BLADE TO HAVE AN ACCUMULATION OF SOIL. 2) OBSERVED MOLD BUILD-UP INSIDE ICE MACHINE. CLEAN CAN OPENER BLADE AFTER EACH USE AND ICE MACHINE TO PREVENT MOLD. CHEF STATED THAT HE WOULD CLEAN ICE MACHINE RIGHT AWAY.,
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Front Service Counter Hand wash sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- EACH HAND WASHING SINK SHALL BE PROVIDED WITH INDIVIDUAL, DISPOSABLE TOWELS. NO PAPER TOWELS ARE AVAILABLE AT PREP AREA/DISH AREA HAND SINK. PROVIDE PAPER TOWELS TO ENSURE PROPER HAND WASHING BY EMPLOYEES. SUBMIT RISK CONTROL PLAN (COMPLETED) FOR THIS REPEAT VIOLATION TO CONTACT INFORMATION ABOVE. FAILURE TO CORRECT MAY RESULT IN AN OFFICE CONSULT WITH ASSOCIATED FEES.,
- 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 Sink, Installation
- Items:
- Handwashing facility restroom womens
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- A HAND WASHING SINK SHALL PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F. NO HOT WATER IS AVAILABLE IN FEMALE BATHROOM AT HAND SINK. PROVIDE HOT WATER TO ENSURE PROPER HAND WASHING.,
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- A CHLORINE SOLUTION USED FOR SANITIZING SHALL HAVE A CONCENTRATION OF 50-100PPM. DISH MACHINE IS NOT DISPENSING CHLORINE. PROVIDE CHLORINE AT 50-100PPM TO ENSURE PROPER SANITIZING OF DISHES. MANAGER STATED THAT HE WOULD CALL FOR A REPAIR, AND THAT DISHES WOULD BE SANITIZED IN 3-COMPARTMENT SINK UNTIL REPAIR IS MADE.,
- 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
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION OF TEST STRIPS SHALL BE PROVIDED. NO TEST KIT IS AVAILABLE FOR CHLORINE. PROVIDE TEST STRIPS TO ENSURE PROPER CONCENTRATION OF SANITIZER. CHEF STATED THAT HE WOULD ORDER SOME PROMPTLY.,
- 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)
|
09/10/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Front Service Counter Hand wash sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the hand wash sink located adjacent to the Front Service Counter to encourage frequent and PROPER staff hand wash activities. , The Person in Charge replaced the missing paper hand towels at the time of todays Routine Inspection. Good Compliance. Simply keep up this important Food Safety & Hygiene practice.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Cleaning Ventilation Systems,
- Items:
- Ventilation system exhaust air ducts
- Locations:
- ventilation system Vent hood(s) and Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep MUCH cleaner the baffle filters located within the ventilation hood canopy including ALL overhead support structures. These filters must be kept clean so that the system captures greases and dusts as originally designed. Much less oils and greases will accumulate behind the filters when they are maintained clean. Simply clean and clean often.
- 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.
- Designated Areas
- Items:
- Break area(s) for employee
- Locations:
- Front Service Counter Procedural
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Discontinue storing cell phones etc. directly on the Front Service Counter. These personal items are to either be properly stored on-person, or in one general storage location that is below & away from any/all food related equipment or surfaces.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen reach-in freezer(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the interior surfaces of the reach in freezer located within the kitchen. Do not let old food residual & breading accumulate on these interior surfaces without frequent washings. Simply hand sweep and wash interior surfaces often.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- kitchen food prep area
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) between uses. This practice will help reduce bacterial loading on the wiping cloths as well as to minimize objectionable odors.
- 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
|
02/11/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- kitchen Can opener
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- The can opener blade as well as the entire contraption located in the kitchen MUST remain free of accumulations. This equipment must be cleaned and SANITIZED after each and every usage so that food debris is removed often. Simply wash and sanitize this unit immediately, at least prior to next usage, and keep the opener cleaner via more frequent cleanings. , Person in charge placed the dirty can opener into the dish machine twice to proved a much cleaner and sanitized piece of equipment. Keep up this important food safety practice.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the hand wash sink located adjacent to the three compartment sink to encourage frequent and PROPER staff hand wash activities. , The Person in Charge placed a roll of paper towel on top of dispenser at the time of Inspection. Keep up this important hygiene practice.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- kitchen reach-in cooler(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Repair, replace, or remove from establishment the non-working reach in cooler. All equipment must be properly maintained in good working order.
- 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.
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Locations:
- ventilation system Baffle Filters
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Reposition the baffle filters located overhead within the ventilation hood canopy in front service area of the kitchen so that any gaps between filters are eliminated. Simply reposition these filters to allow for the proper capture and collection of smokes and greases by the system.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen reach-in freezer(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the interior surfaces of the reach in freezer located within the kitchen. Do not let old food residual & breading accumulate on these interior surfaces without frequent washings. Simply hand sweep and wash interior surfaces often.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
01/08/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) CAN OPENER IN KITCHEN 2) BLACK BEVERAGE GUN HOLDERS AT DRINK STATION 3) UTENSILS AND CONTAINER STORED ABOVE KITCHEN PREP SINK
- 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: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Locations:
- steam table
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- CONTAINERS OF SOUP AT 84F-122F INSIDE STEAM WELLS.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) STORAGE SHELVES AT COOKLINE 2) MICROWAVE OVEN AT COOKLINE 3) FAN GUARD IN WALK-IN COOLER 4) STORAGE SHELF STORING GLASSES AT DRINK STATION
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- pizza oven filter(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- ceiling vents men's & women's RESTROOMS
- Problems:
- Not clean
- Corrections:
- Keep clean
- 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
- Locations:
- coffee station counter
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- 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
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO HANDTOWELS AT HANDSINKS: 1) FRONT DRINK STATION HANDSINK 2) COOKLINE HANDSINK 3) KITCHEN DISH AREA HANDSINK 4) WOMEN'S RESTROOM HANDSINK
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) NO HOT WATER TO FRONT DRINK STATION HANDSINK 2) NO WATER SUPPLY TO ONE HANDSINK IN WOMEN'S RESTROOM
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- front Drink station
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Cookline
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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
|
01/04/2012 | Routine Inspection |
- Critical: Prohibiting a cross connection
- Items:
- Drinking water supply connected to
- Locations:
- kitchen hand wash facility
- Problems:
- Not protected against contamination
- Corrections:
- Remove the connection
- Comment:
- Observed garden hose with trigger spray nozzle connected to a water faucet absent back flow protection. Correction Made: Observed garden hose removed from the potable water faucet. Assurance has been given that future attachment of the hose with spray valve will be attached to a protected water outlet through an atmospheric vacuum breaker for temporary use 12 hours or less otherwise the water supplied will be protected by a pressure vacuum breaker back flow device.
- General violation description:
- 5-205.12 - (A) Except as specified in 9 CFR 308.3(d) for firefighting, a PERSON may not create a cross connection by connecting a pipe or conduit between the DRINKING WATER system and a nonDRINKING WATER SYSTEM or a water system of unknown quality. (B) The piping of a nonDRINKING WATER SYSTEM shall be durably identified so that it is readily distinguishable from piping that carries DRINKING WATER. N
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen hand wash facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Correction Made: Paper hand towels have been restocked at all hand wash basins.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Front service area hand wash facility
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Correction Made: Observed single use food articles
- General violation description:
- 4-903.11 - plastic wrap, placed in a new storage location on a dry clean shelf free from splash and no longer shelved under the hand wash sink.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen hand wash facility
- Problems:
- Not used according to manufacturer's label instructions Items stored
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Observed hand wash sink not available for use by food employees
- General violation description:
- 5-205.11 - the faucet attached to a hose for spray cleaning. Correction Made: Observe the spray hose permanently removed and food employees exclusively using the hose for hygienic hand washing.
|
01/21/2011 | Routine Inspection |
- Critical: Demonstration of Knowledge
- Comment:
- Repeat citation (3x)
- General violation description:
- 2-102.11 - The food employee is not trained in the use of a stab type food thermometer. Therefore does not know what the minimum hot holding temperature is to be no less than 135*F
- Critical: Demonstration of Knowledge
- Comment:
- Repeat citation (3x)
- General violation description:
- 2-102.11 - The food employee is not trained in the use of a stab type food thermometer. Therefore does not know what the minimum hot holding temperature is to be no less than 135*F
- Critical: Hot and cold holding
- Comment:
- Correction Made: Observed a pan of sauce over a lit stove pilot light, containing cooked chicken breasts @ 166*F having been cooked 20 minutes earlier. Note: metal pan stored on stove top with no heat source other than the visible pilot light has proved un reliable in the past in keeping the cooked chicken product temperature at or above 135*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: Responsibility of Person in Ch
- Comment:
- Repeat citation
- General violation description:
- 2-201.11 - The food employee did not know the signs of illness that the State requires the food employee to remain home. REPEAT VIOLATION
- Critical: Responsibility of Person in Ch
- Comment:
- Repeat citation
- General violation description:
- 2-201.11 - The food employee did not know the signs of illness that the State requires the food employee to remain home. REPEAT VIOLATION
- Critical: When to Wash
- Comment:
- Observed hand washing performed within 10 seconds, rather than the needed 20 seconds. Two food handlers performed hand drying with a cloth towel. Note: Observed no paper hand towels stocked at neither of the 3 hand wash facility, located at the: bar, grill line and dish wash room.
- 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
- Critical: When to Wash
- Comment:
- Observed hand washing performed within 10 seconds, rather than the needed 20 seconds. Two food handlers performed hand drying with a cloth towel. Note: Observed no paper hand towels stocked at neither of the 3 hand wash facility, located at the: bar, grill line and dish wash room.,
- 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
|
10/19/2010 | Follow-up |
- Critical: Demonstration of Knowledge
- Comment:
- Repeat citation (2x)
- General violation description:
- 2-102.11 - Food employee did not give the correct answers for minimum cooking temperature to destroy organisms of public health concern. Food employee not using control to limit the growth of organisms of public health concern. Observed a pan of sauce
- Critical: Demonstration of Knowledge
- Comment:
- Repeat citation (2x)
- General violation description:
- 2-102.11 - Food employee did not give the correct answers for minimum cooking temperature to destroy organisms of public health concern. Food employee not using control to limit the growth of organisms of public health concern. Observed a pan of sauce
- Critical: Demonstration of Knowledge
- Comment:
- Repeat citation (2x)
- General violation description:
- 2-102.11 - Food employee did not give the correct answers for minimum cooking temperature to destroy organisms of public health concern. Food employee not using control to limit the growth of organisms of public health concern. Observed a pan of sauce
- Critical: Frequency Before Use After Cle
- Comment:
- Service call made
- General violation description:
- 4-702.11 - dish wash machine sanitizer dispenser was replaced.
- Critical: Hot and cold holding
- Comment:
- Observed a pan of sauce
- General violation description:
- 3-501.16 - on an un-lit stove, containing 8 cooked chicken breasts 97*F - 102*F. Observed a bowl containing sauce with raw cubed cut chicken breasts @ 71*F . Discard time abused cooked chicken breasts exceeding 2 hours in the temperature danger zone.
- Critical: Hot and cold holding
- Comment:
- Observed a pan of sauce
- General violation description:
- 3-501.16 - on an un-lit stove, containing 8 cooked chicken breasts 97*F - 102*F. Observed a bowl containing sauce with raw cubed cut chicken breasts @ 71*F . Discard time abused cooked chicken breasts exceeding 2 hours in the temperature danger zone.,
- Critical: Responsibility of Person in Ch
- Comment:
- Repeat citation
- General violation description:
- 2-201.11 - food employee incorrectly answered 3 days for the minimum time a food employee must remain home symptom free following experiencing diarrhea & or vomiting. REPEAT VIOLATION
- Critical: Responsibility of Person in Ch
- Comment:
- Repeat citation
- General violation description:
- 2-201.11 - food employee incorrectly answered 3 days for the minimum time a food employee must remain home symptom free following experiencing diarrhea & or vomiting. REPEAT VIOLATION
- Critical: Responsibility of Person in Ch
- Comment:
- Repeat citation
- General violation description:
- 2-201.11 - food employee incorrectly answered 3 days for the minimum time a food employee must remain home symptom free following experiencing diarrhea & or vomiting. REPEAT VIOLATION
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- Observed chemical sanitizer dispensing at 50 ppm chlorine solution.
- 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
- Critical: When to Wash
- Comment:
- Observed lots of glove exchanges, did not observed hygienic hand washing in between glove exchanges. Note: no paper towels available for hand drying
- General violation description:
- 2-301.14 - also wiping cloth routinely used by the food employee at the grill line. The wet cloths are left on the counter and are not stored in sanitizer solution.
- Critical: When to Wash
- Comment:
- Observed lots of glove exchanges, did not observed hygienic hand washing in between glove exchanges. Note: no paper towels available for hand drying
- General violation description:
- 2-301.14 - also wiping cloth routinely used by the food employee at the grill line. The wet cloths are left on the counter and are not stored in sanitizer solution.,
- Critical: When to Wash
- Comment:
- Observed lots of glove exchanges, did not observed hygienic hand washing in between glove exchanges. Note: no paper towels available for hand drying
- General violation description:
- 2-301.14 - also wiping cloth routinely used by the food employee at the grill line. The wet cloths are left on the counter and are not stored in sanitizer solution., ,
|
08/23/2010 | Follow-up |
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- OBSERVED THE PERSON IN CHARGE DID NOT DEMONSTRATE KNOWLEDGE OF FOOD BORNE DISEASE PREVENTION. NOT KNOWING THE SYMPTOMS ASSOCIATED WITH DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. NOT KNOWING THE REQUIRED FOOD TEMPERATURES AND TIME NEEDED FOR SAFE COOKING AND HOT HOLDING OF POTENTIALLY HAZARDOUS FOODS
- General violation description:
- 2-102.11 - WHOLE MUSCLE MEAT, GROUND BEEF AND CHICKEN. NOT KNOWING THE USE OF A STAB TYPE FOOD THERMOMETER, NOR ITS CALIBRATION . NOT KNOWING THE DISH WASH MACHINE WAS OUT OF SANITIZER AND OUT OF CHEMICAL TEST STRIPS. NOT KNOWING TO PURGE THE AIR FROM THE LINE TO THE DISH WASH MACHINE WHEN REPLACING THE EMPTY SANITIZER JUG WITH NEW. THIS RESULTED IN THE NEXT THREE LOADS OF DISHES BEING WASHED AND RINSED BUT NOT SANITIZED. COMPLIANCE WITH THIS CODE REQUIRES THE PERSON IN CHARGE DEMONSTRATE KNOWLEDGE BY HAVING NO VIOLATIONS OF CRITICAL ITEMS DURING THE CURRENT ROUTINE INSPECTION, SHOWING PROFICIENCY BY PASSING A CERTIFIED FOOD PROTECTION MANAGER TEST. REPEAT VIOLATION
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- OBSERVED THE PERSON IN CHARGE DID NOT DEMONSTRATE KNOWLEDGE OF FOOD BORNE DISEASE PREVENTION. NOT KNOWING THE SYMPTOMS ASSOCIATED WITH DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. NOT KNOWING THE REQUIRED FOOD TEMPERATURES AND TIME NEEDED FOR SAFE COOKING AND HOT HOLDING OF POTENTIALLY HAZARDOUS FOODS
- General violation description:
- 2-102.11 - WHOLE MUSCLE MEAT, GROUND BEEF AND CHICKEN. NOT KNOWING THE USE OF A STAB TYPE FOOD THERMOMETER, NOR ITS CALIBRATION . NOT KNOWING THE DISH WASH MACHINE WAS OUT OF SANITIZER AND OUT OF CHEMICAL TEST STRIPS. NOT KNOWING TO PURGE THE AIR FROM THE LINE TO THE DISH WASH MACHINE WHEN REPLACING THE EMPTY SANITIZER JUG WITH NEW. THIS RESULTED IN THE NEXT THREE LOADS OF DISHES BEING WASHED AND RINSED BUT NOT SANITIZED. COMPLIANCE WITH THIS CODE REQUIRES THE PERSON IN CHARGE DEMONSTRATE KNOWLEDGE BY HAVING NO VIOLATIONS OF CRITICAL ITEMS DURING THE CURRENT ROUTINE INSPECTION, SHOWING PROFICIENCY BY PASSING A CERTIFIED FOOD PROTECTION MANAGER TEST. REPEAT VIOLATION
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- OBSERVED THE PERSON IN CHARGE DID NOT DEMONSTRATE KNOWLEDGE OF FOOD BORNE DISEASE PREVENTION. NOT KNOWING THE SYMPTOMS ASSOCIATED WITH DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. NOT KNOWING THE REQUIRED FOOD TEMPERATURES AND TIME NEEDED FOR SAFE COOKING AND HOT HOLDING OF POTENTIALLY HAZARDOUS FOODS
- General violation description:
- 2-102.11 - WHOLE MUSCLE MEAT, GROUND BEEF AND CHICKEN. NOT KNOWING THE USE OF A STAB TYPE FOOD THERMOMETER, NOR ITS CALIBRATION . NOT KNOWING THE DISH WASH MACHINE WAS OUT OF SANITIZER AND OUT OF CHEMICAL TEST STRIPS. NOT KNOWING TO PURGE THE AIR FROM THE LINE TO THE DISH WASH MACHINE WHEN REPLACING THE EMPTY SANITIZER JUG WITH NEW. THIS RESULTED IN THE NEXT THREE LOADS OF DISHES BEING WASHED AND RINSED BUT NOT SANITIZED. COMPLIANCE WITH THIS CODE REQUIRES THE PERSON IN CHARGE DEMONSTRATE KNOWLEDGE BY HAVING NO VIOLATIONS OF CRITICAL ITEMS DURING THE CURRENT ROUTINE INSPECTION, SHOWING PROFICIENCY BY PASSING A CERTIFIED FOOD PROTECTION MANAGER TEST. REPEAT VIOLATION
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- Dish washing Area dish washing
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- OBSERVED LOADS OF DISHES BEING WASHED AND RINSED BUT NOT SANITIZED. WASHED AND RINSED DISHES MUST BE SANITIZED BEFORE USE. NOTE: THE AIR HAD NOT BEEN PURGE FROM CONNECTING FEED LINE BETWEEN THE JUG AND THE DISH WASH MACHINE. RESULTING IN THREE LOADS OF DISHES BEING WASHED, RINSED BUT NOT SANITIZED. ,
- 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:
- Hot food item(s)
- Locations:
- Grill line hot holding unit
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed range of product temperature from 121*F- 160*F held in a covered pan above a lit pilot light. Minimum hot holding temperature is 135*F . Reheat the 121*F chicken breast to 165*F then return to hot holding. Otherwise discard chicken breast.,
- 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: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- Grill line hot holding unit
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed range of product temperature from 121*F- 160*F held in a covered pan above a lit pilot light. Minimum hot holding temperature is 135*F . Reheat the 121*F chicken breast to 165*F then return to hot holding. Otherwise discard chicken breast., ,
- 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: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- dish machine(s) sanitizer
- Problems:
- Not immersed in For at least 10 seconds In 25ppm at 120 degrees f
- Corrections:
- Submerse for at least 10 seconds.
- Comment:
- OBSERVED "0" PPM CHLORINE SANITIZER SOLUTION BEING DISPENSED BY THE DISH WASH MACHINE
- General violation description:
- 4-703.11 - SHOULD BE AT LEAST 25 PPM CHLORINE SANITIZER SOLUTION @ 120*F FINAL RINSE WATER.
- 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:
- REVIEW WITH THE EMPLOYEES THE ILLNESS SYMPTOMS 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. ALSO, THE PERSON IN CHARGE IS TO TRAIN THE FOOD EMPLOYEE TO RECOGNIZE THE SYMPTOMS AND DIAGNOSED WITH ILLNESS DUE TO: i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS USE "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL POSTED ON THE MANAGER'S DOOR TO ONCE AGAIN REVIEW WITH THE FOOD EMPLOYEES, THE SIGNS AND SYMPTOMS OF THE BIG 5 AND THE PROCEDURES TO REMOVE THE RESTRICTIONS. REPEAT VIOLATION
- General violation description:
- 2-201.11 - COMPLETE A RISK CONTROL PLAN AND SUBMIT FOR REVIEW AND APPROVAL.,
- 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:
- REVIEW WITH THE EMPLOYEES THE ILLNESS SYMPTOMS 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. ALSO, THE PERSON IN CHARGE IS TO TRAIN THE FOOD EMPLOYEE TO RECOGNIZE THE SYMPTOMS AND DIAGNOSED WITH ILLNESS DUE TO: i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS USE "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL POSTED ON THE MANAGER'S DOOR TO ONCE AGAIN REVIEW WITH THE FOOD EMPLOYEES, THE SIGNS AND SYMPTOMS OF THE BIG 5 AND THE PROCEDURES TO REMOVE THE RESTRICTIONS. REPEAT VIOLATION
- General violation description:
- 2-201.11 - COMPLETE A RISK CONTROL PLAN AND SUBMIT FOR REVIEW AND APPROVAL., ,
- 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:
- REVIEW WITH THE EMPLOYEES THE ILLNESS SYMPTOMS 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. ALSO, THE PERSON IN CHARGE IS TO TRAIN THE FOOD EMPLOYEE TO RECOGNIZE THE SYMPTOMS AND DIAGNOSED WITH ILLNESS DUE TO: i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS USE "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL POSTED ON THE MANAGER'S DOOR TO ONCE AGAIN REVIEW WITH THE FOOD EMPLOYEES, THE SIGNS AND SYMPTOMS OF THE BIG 5 AND THE PROCEDURES TO REMOVE THE RESTRICTIONS. REPEAT VIOLATION
- General violation description:
- 2-201.11 - COMPLETE A RISK CONTROL PLAN AND SUBMIT FOR REVIEW AND APPROVAL., , ,
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s) sanitizer
- Problems:
- Below 25 ppm And/or water temperature below 120 degrees f
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED EMPTY CHEMICAL SANITIZER BOTTLE DISPENSING "0" PPM CHLORINE SOLUTION. REPLACE CHLORINE SANITIZER JUG WITH NEW. USE CHEMICAL TEST STRIPS DAILY TO ASSURE MINIMUM CHLORINE SANITIZER IS BEING DISPENSED.,
- 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
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Grill line Food Employee
- Problems:
- Did not wash hands Before handling ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED NO HAND WASHING IN BETWEEN THE GRILL LINE EMPLOYEE HANDLING RAW HAMBURGER AND PUTTING ON NEW GLOVES TO HANDLE READY TO EAT BUN, TOMATO AND LETTUCE. FIRST WASH HANDS THEN PUT ON NEW GLOVES. NOT EXCHANGING DISPOSABLE GLOVES IS NOT A SUBSTITUTE FOR HYGIENIC HAND WASHING. CORRECTION MADE: OBSERVED THROUGH INTERVIEW AND PRACTICE THE FOOD EMPLOYEE NOW KNOWS "WHEN" TO PERFORM HYGIENIC HAND-WASHING
- General violation description:
- 2-301.14 - AFTER HANDLING RAW MEAT AND BEFORE PUTTING ON GLOVES TO HANDLING READY TO EAT FOODS. NOTE: TO MINIMIZE NEED FOR HAND WASHING IN BETWEEN GLOVE EXCHANGES FROM RAW MEAT SOILING. THE MANAGER MAY REQUIRE THE FOOD EMPLOYEE TO USE TONGS TO TRANSPORT THE RAW HAMBURGER PATTY AND ATTACHED WAX PAPER TO THE GRILL. DISCARDING THE WAX PAPER WITH THE SAME TONGS. KEEPING THE GLOVED HANDS FREE FROM RAW MEAT CONTAMINATION.,
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Grill line Food Employee
- Problems:
- Did not wash hands Before handling ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED NO HAND WASHING IN BETWEEN THE GRILL LINE EMPLOYEE HANDLING RAW HAMBURGER AND PUTTING ON NEW GLOVES TO HANDLE READY TO EAT BUN, TOMATO AND LETTUCE. FIRST WASH HANDS THEN PUT ON NEW GLOVES. NOT EXCHANGING DISPOSABLE GLOVES IS NOT A SUBSTITUTE FOR HYGIENIC HAND WASHING. CORRECTION MADE: OBSERVED THROUGH INTERVIEW AND PRACTICE THE FOOD EMPLOYEE NOW KNOWS "WHEN" TO PERFORM HYGIENIC HAND-WASHING
- General violation description:
- 2-301.14 - AFTER HANDLING RAW MEAT AND BEFORE PUTTING ON GLOVES TO HANDLING READY TO EAT FOODS. NOTE: TO MINIMIZE NEED FOR HAND WASHING IN BETWEEN GLOVE EXCHANGES FROM RAW MEAT SOILING. THE MANAGER MAY REQUIRE THE FOOD EMPLOYEE TO USE TONGS TO TRANSPORT THE RAW HAMBURGER PATTY AND ATTACHED WAX PAPER TO THE GRILL. DISCARDING THE WAX PAPER WITH THE SAME TONGS. KEEPING THE GLOVED HANDS FREE FROM RAW MEAT CONTAMINATION., ,
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Grill line Food Employee
- Problems:
- Did not wash hands Before handling ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED NO HAND WASHING IN BETWEEN THE GRILL LINE EMPLOYEE HANDLING RAW HAMBURGER AND PUTTING ON NEW GLOVES TO HANDLE READY TO EAT BUN, TOMATO AND LETTUCE. FIRST WASH HANDS THEN PUT ON NEW GLOVES. NOT EXCHANGING DISPOSABLE GLOVES IS NOT A SUBSTITUTE FOR HYGIENIC HAND WASHING. CORRECTION MADE: OBSERVED THROUGH INTERVIEW AND PRACTICE THE FOOD EMPLOYEE NOW KNOWS "WHEN" TO PERFORM HYGIENIC HAND-WASHING
- General violation description:
- 2-301.14 - AFTER HANDLING RAW MEAT AND BEFORE PUTTING ON GLOVES TO HANDLING READY TO EAT FOODS. NOTE: TO MINIMIZE NEED FOR HAND WASHING IN BETWEEN GLOVE EXCHANGES FROM RAW MEAT SOILING. THE MANAGER MAY REQUIRE THE FOOD EMPLOYEE TO USE TONGS TO TRANSPORT THE RAW HAMBURGER PATTY AND ATTACHED WAX PAPER TO THE GRILL. DISCARDING THE WAX PAPER WITH THE SAME TONGS. KEEPING THE GLOVED HANDS FREE FROM RAW MEAT CONTAMINATION., , ,
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- dish machine(s) sanitizer
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- PROVIDE AND USE CHEMICAL TEST STRIPS DAILY TO ASSURE MINIMUM CHLORINE SANITIZER IS BEING DISPENSED.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Equipment and Utensils
- Items:
- Equipment and utensil(s)
- Locations:
- Grill line reach-in cooler(s)
- Problems:
- Not durable Designed To retain characteristic qualities under normal use conditions
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- OBSERVED THE REACH-IN COOLER: LOCATED BETWEEN THE BREAD OVEN AND THE GRILL, HAS A TORN DOOR GASKET, REPAIR OR REPLACE.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Locations:
- Grill line 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
|
07/28/2010 | Routine Inspection |
- Critical: Demonstration of Knowledge
- Comment:
- CORRECTION MADE: OBSERVED THROUGH INTERVIEW THE GRILL LINE EMPLOYEE IS TRAINED AND DOES KNOW THE MINIMUM INTERNAL PRODUCT TEMPERATURE NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN: POULTRY @ 165*F, GROUND BEEF @ 155*F, WHOLE MUSCLE BEEF @ 145*F FOR 15 SECONDS. THE FOOD EMPLOYEE HAS A WORKING KNOWLEDGE ON HOW TO CALIBRATE HIS TWO STAB TYPE FOOD THERMOMETER IN A BATH OF ICE AND WATER AND BOTH CORRECTLY READ 32*F IN THE ICE AND WATER BATH. THE GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN ARE LIMITED THROUGH A MAXIMUM COLD STORAGE TEMPERATURE OF 41*F
- General violation description:
- 2-102.11 - ELSE AT A MINIMUM HOT STORAGE TEMPERATURE OF 135*F ACKNOWLEDGES THE GRILL LINE FOOD EMPLOYEE.
- Critical: Responsibility of Person in Ch
- Comment:
- CORRECTION MADE: OBSERVED FOOD EMPLOYEES DOES KNOW THE SYMPTOMS OF ILLNESS THAT WOULD RESTRICT THE FOOD EMPLOYEE FROM WORKING IN A LICENSED FOOD FACILITY
- General violation description:
- 2-201.11 - VOMITING, DIARRHEA, JAUNDICE, SORE THROAT WITH FEVER, INFECTED WOUND OR PUSTULAR BOIL. CONCERNING VOMITING AND DIARRHEA, THE FOOD EMPLOYEE ACKNOWLEDGES HE WOULD REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK. THE FOOD EMPLOYEE IS FAMILIAR WITH THE NAMES OF THE SO CALLED BIG FIVE: i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v.) NORO VIRUS AND HAS BEEN TRAINED TO NOTIFY THE PERSON IN CHARGE, WHEN HE OR A PERSON HE LIVES WITH IS DIAGNOSED ILL DUE TO ONE OF THE ABOVE BIG FIVE.
- Good Repair and Calibration
- Comment:
- CORRECTION MADE: OBSERVED BOTH STAB TYPE FOOD THERMOMETER READ 32*F IN AN ICE & WATER BATH.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Outside receptacles
- Comment:
- CORRECTION MADE: OBSERVED NEW LID FOR THE DUMPSTER REPLACING THE PREVIOUS BROKEN PLASTIC LID.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
|
02/17/2010 | Follow-up |
| No violation noted during this evaluation. | 02/09/2010 | Follow-up |
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