| No violation noted during this evaluation. | 05/21/2015 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the dishroom and front counter handsinks. Paper towels were provided in my presence. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- Observed sanitizing rinse for the 3 compartment sink at less than 150 ppm of quaternary ammonia which is required by manufacturer. Sanitizing rinse must be 150-400 ppm of quaternary ammonia. Repair or replace the dispenser.
- 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
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A quaternary ammonia test kit has not been provided to check the sanitizer level in the 3 compartment sink. Provide a quaternary ammonia test kit. Fill out a risk control plan and return a copy to the inspector during the revisit.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed heavy ice build-up on condenser in the walk-in freezer. Defrost the freezer to remove the ice.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed loose cover on the inside of the ice cream freezer lid. Repair or replace the cover to provide a secure cover which is smooth and easily cleanable.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed right fryer greasy behind the panel door. Non-food contact areas of equipment must be kept clean. Clean to sight and touch on a daily basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Problems:
- Unorganized
- Corrections:
- Store in an orderly manner.
- Comment:
- Observed hose stored in mop sink. Store mop sink on hose reel to keep mop sink accessible.
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the food cooler next to the waffle maker. Provide a conspicuous thermometer in this 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)
|
05/12/2015 | Routine |
- Critical: Gloves, Use Limitation
- Comment:
- Corrected: Observed employee place a raw hamburger on the griddle while wearing a pair of gloves. The employee then took their gloves off and washed their hands. The employee then put a new pair of gloves on to flip the burger with a spatula.
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
- Critical: Mechanical Warewashing Equipme
- Comment:
- Corrected: Observed a maximum sanitizing rinse temperature of 182 F. When testing with thermo-labels the test strip now turned black indicating that the temperature was at least 160 F. PIC also had ECOLAB install a chlorine sanitizer as a back-up if the booster heater fails. A new booster heater has also been ordered due to the booster heater failing in the past.
- General violation description:
- 4-501.112 - (A) Except as specified in # (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (Pf) (1) For a stationary rack, single temperature machine, 74°C (165°F)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Co, Corrected: PIC had the cooler repaired. Observed cut tomatoes at 40 F, cut lettuce at 39 F, cold slaw at 41 F, spinach at 40 F, and raw hamburger at 39 F at the salad station reach-in cooler.
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- Co, Corrected: Observed raw marinated chicken, baked spinach pie, cooked ham, and baked potatoes that were now properly date marked. PIC purchased a date marking gun, new day dots, and "use first" stickers. PIC also instructed managers and partners how to monitor date marking and date marking will be checked twice a day.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Sanitizing Solutions, Testing
- Comment:
- Corrected: PIC purchased both a QUAT and chlorine sanitizer test kits.
- 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)
- Critical: When to Wash
- Comment:
- Corrected: PIC had a meeting will all employees during shift change about the importance of hand washing and when to wash hands. Observed employees washing hands before putting a pair of gloves on. The employee changed gloves, washed hands, and put a new pair of gloves on. Observed employee who was working with raw foods who took their gloves off, washed their hands, and put new gloves on to work with ready to eat foods.
- 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
- Light Bulbs, Protective Shield
- Comment:
- A replacemennt light shield has been ordered by the PIC.
- 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
- Wiping Cloths, Use Limitation
- Comment:
- Corrected: Observed wiping cloths being used on the grill line that PIC retrained cooks that the towels should be changed out once they become wet or soiled with food on the grill line. Observed wiping cloths that were now stored submerged in the QUAT sanitizer solution bucket.
- 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
|
11/11/2014 | Follow-up |
- Critical: Gloves, Use Limitation
- Items:
- Single-use glove(s)
- Problems:
- Used for multiple purposes
- Corrections:
- Gloves shall only be used for one purpose and then disposed.
- Comment:
- Single-use gloves shall be use only for one task such as working with ready-to-eat food or with raw animal food, used for no other purpose when soiled. Observed employee who was wearing gloves take a raw chicken shish kabob from the reach-in cooler near the grill line and place it on the grill. The employee then used the soiled gloves to place mushrooms and peppers in a skillet. Single-use gloves shall be used only for one task. ,
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
- Critical: Mechanical Warewashing Equipme
- Items:
- Dish machine final rinse temperature
- Problems:
- Less than 165 degrees f For hot water sanitizing machine
- Corrections:
- Repair to provide temperature stated above.
- Comment:
- In a mechanical operation, the temperature for fresh hot water sanitizing rinse may not be more than 194 F and not less than 165 F in the dish machine. Observed a maximum sanitizing rinse temperature of 154 F. When testing with thermo-labels the test strip stayed gray and did not tern black to indicate a temperature of 160 F or above. Dish machine must be repaired to indicate a sanitizing temperature of 180 F or above. PIC set up 3 compartment sink for sanitizing dishes. ,
- General violation description:
- 4-501.112 - (A) Except as specified in # (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (Pf) (1) For a stationary rack, single temperature machine, 74°C (165°F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous cold food shall be maintained at 41 F or less. Observed cut tomatoes at 54 F, cut lettuce at 54 F, cold slaw at 59 F, spinach at 55 F, and raw hamburger at 47 F at the salad station reach-in cooler. Maintain all potentially hazardous cold food 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days. The 7 days must include the date the food was prepared. Observed raw marinated chicken, baked spinach pie, cooked ham, and baked potatoes that were not date marked. Date mark all ready-to-eat potentially hazardous food that will be held at 41 F or less for a maximum of 7 days. The 7 days include the day the food was opened or prepared. , ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- A test kit that accurately measures the concentration in mg/L of QUAT sanitizing solution shall be provided. PIC could not find QUAT sanitizing test strips. Provide QUAT sanitizing test strips. ,
- 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)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Food employees shall clean their hands immediately before engaging in food preparation, when switching to working with raw food and ready to eat food, and to prevent cross contamination when changing tasks, and before donning new gloves. Observed employee taking off old gloves and putting new gloves on, but did not wash hands before donning new gloves. Wash hands before food preparation, when switching from working on raw foods to ready-to-eat food, and donning new gloves. ,
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Light bulbs shall be shielded where there is exposed food, clean equipment, and clean utensils. Observed a light shield missing in the dry storage area of the establishment. Replace light shield so the light bulbs are protected in the dry storage area. ,
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Grill line counter(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Cloths in-use for wiping food spills shall be maintained dry. Cloths in-use for wiping counters shall be held between in uses in a chemical sanitizer solution at a concentration specified under the manufacturers directions. Observed wiping cloths being used on the grill line that were wet and soiled. Observed wiping cloths that were being stored on the rim of the sanitizer bucket and not fully submerged in a sanitizer solution. Begin a practice of changing dry wiping clothes out at the grill line when they become soiled. Begin practice of storing wiping clothes directly inside the sanitizer solution. ,
- 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
|
11/10/2014 | Routine |
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) Procedural
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- Begin the practice of properly covering all food items held refrigerated in longer term cold storage. This practice will help to protect the contents of various food containers from accidental contaminations, as well as maintain product freshness.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Locations:
- ventilation system Vent hood(s) and Filters
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Re-install missing baffle filters and close up any gaps within the overhead areas of the ventilation hood canopy so that this system can properly and efficiently capture and collect waste greases as originally designed.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Front Service Counter dipper well
- Problems:
- Improperly stored In standing water Dipper well turned off
- Corrections:
- Keep dipper well turned on.
- Comment:
- Turn dipper well on and maintain slow steady flow of water to allow for the proper storage of in-use dispensing utensils.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Dry storage area bulk food bins
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Discontinue practice of using a simple bowl / cup as a product scoop. Begin practice of using a food grade scoop with handle always keeping the handle properly extended OUT of the various food products being dispensed.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Grill line cooling fan
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the personal cooling fan located behind the front service line. Simply keep the entire fan including the front & rear blade guards cleaner with more frequent washings. Do this cleaning project out of doors so that residual air borne dusts & greases remain outside the establishment.
- 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:
- Grill line counter(s)
- 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
|
04/10/2014 | 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 and entire contraption as well 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 unit cleaner via more frequent cleanings. , The Certified Food Manager instructed staff to place the entire can opener through the dish machine at the time of todays Routine Inspection. Good timely compliance. Simply keep up with 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
- Designated Areas
- Items:
- Locker(s)/employee storage area(s)
- Locations:
- Grill line shelf
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Discontinue storing staff keys, cell phones etc. directly on the shelf over grill line. 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.
- 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:
- Re-install missing baffle filters and close up any gaps within the overhead areas of the ventilation hood canopy so that this system can properly and efficiently capture and collect waste greases as originally designed.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Grill line dipper well
- Problems:
- Improperly stored In standing water Dipper well turned off
- Corrections:
- Keep dipper well turned on.
- Comment:
- Turn dipper well on and maintain slow steady flow of water to allow for the proper storage of in-use dispensing utensils.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- Dry storage area light shield (s)
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Replace the missing overhead light shield to the fluorescent light bulb within the dry storage room. This shield will help to minimize the chance of accidental bulb breakage and resulting broken glass. An alternative to shielding is to purchase and utilize a shatter proof bulb(s).
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
10/08/2013 | Routine |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Cleaned when food items are exposed
- Corrections:
- Clean in sanitary manner when no food items are exposed.
- Comment:
- Observed floors cleaned with spray from hose during hours of operation. Damp mop floors when food is not being prepared. Dry floor thoroughly after cleaning.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed water leaking from mop sink hose at connection with hose bibb. Repair or replace the washer in hose to prevent water leak. Observed missing drain pipe for the hot water tank pressure relief valve. Install an approved drain pipe.
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Observed large gap at bottom of back door. Outer openings must be sealed to prevent entry of insects and rodents. Install a tight fitting weatherstrip at bottom of back door.
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing thermometers in the salad prep coolers. Provide conspicuous thermometers in these coolers. Person in charge provided thermometers in my presence. Violation corrected.
- 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)
|
09/20/2012 | Routine |
| No violation noted during this evaluation. | 04/17/2012 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Observed badly worn cutting boards at the cookline. Food contact equipment must be smooth and easily cleanable. Replace with new cutting boards.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Manual Warewasher, San. Water
- Items:
- Manual warewash sanitizing solution temperature
- Problems:
- Less than 170 degrees f
- Corrections:
- Repair/replace booster heater.
- Comment:
- Observed sanitizing rinse in dishmachine at 145 degrees F. Santizing rinse must be 170 degrees F or above. Repair or replace the booster heater.
- General violation description:
- 4-501.111 - If immersion in hot water is used for SANITIZING in a manual operation, the temperature of the water shall be maintained at 77 C (171 F) or above.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed heavy build-up of grease behind the panel door of the fryer. Clean to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide paper towels for the wait station handsink.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Repair the hole in sidewalk near the dumpster gate to prevent harborage area for rodents.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide conspicuous thermometers in the food prep and salad coolers.
- 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)
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Remove unused equipment in front of the hot water tank.
- 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:
- Store wiping cloths 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. | 10/03/2011 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed sprayer hose hanging below the flood rim of 3 compartment sink. Back siphonage must be prevented. Raise the sprayer hose above the flood rim of sink. Fill out a risk control plan and return a copy to the inspector during the revisit.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- 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:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies by onion bags in dry storage 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Replace the old caulk between 3 compartment sink and the food prep table and replace the torn door gasket on bottom door of reach-in freezer by fryer. Install a drain pipe on the pressure relief valve on hot water tank.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide conspicuous thermometers in salad cooler and food prep cooler at cookline.
- 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)
- Ventilation Hoods, Drip preven
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- Install spacer bars in exhaust hood above the cooking equipment to eliminate gaps between baffle filters.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
09/22/2011 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- Correction Made: Observed the required air gap between the overhead sprayer and the top tip of the dish wash room rimmed sink and spray counter. A new spring was installed on the overhead spray mechanism.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Hot and cold holding
- Comment:
- Correction Made: Observed safe cold food storage temperatures not exceeding 41*F for the following refrigerated cooling units: @ 35*F The up-right dessert cooler, @ 38*F the reach in cook line cooler @ 40*F the walk-in cooler.
- 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
- Comment:
- Correction Made: The Certified Food Manager Ahmad Ghamloush implemented food employee instruction in assuring hygienic hand washing is perform in between glove exchanges
- General violation description:
- 2-301.14 - after handling raw meat and before handling ready to eat foods.
- Good Repair and Proper Adjustm
- Comment:
- Correction made: Shelf repaired in the walk-in freezer. The cooling units have been adjusted and the door gaskets repaired/ replaced where needed to maintain cold holding temperatures not to exceed 41*F. The ventilation hood baffles are properly spaced illuminating any gaps.
- 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 Cleanser, Availabilty
- Comment:
- Correction Made: Observed soap and paper hand towels fully stocked at the cited hand wash basins.
- 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)
|
12/10/2010 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of plumbing fixture
- Locations:
- Dish washing Area
- Problems:
- Less than twice the diameter of supply line
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- THE OVERHEAD SPRAYER AT THE DISH AREA WAS SAGGING BELOW THE FLOOD RIM OF THE DRAIN BOARD. REPAIR OR REPLACE SPRING TO ELEVATE THE SPRAYER.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- EGGS (BEATEN) IN THE SMALL REACH IN COOLER TO THE LEFT OF THE COOKLINE WERE 53 F. SHREDDED BEEF IN THE REACH IN COOLER AT THE OTHER END OF THE COOKLINE WAS 47 F. PUMPKIN PIE AND CHEESECAKE WERE 43 F AND 44 F RESPECTIVELY IN THE DESSERT COOLER. BAKED POTATOES AND SOUP IN THE WALK IN COOLER WERE 44 F. SLICED TOMATOES ON THE TOP RAIL OF THE PREP COOLER WERE 53 F. REPAIR THE COOLERS TO HOLD FOODS AT 41 F OR LOWER. KEEP SMALLER QUANTITIES IN THE TOP RAIL OF THE PREP COOLER.,
- 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 During food prep to prevent cross contamination
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEE CHANGED GLOVES WITHOUT WASHING HANDS. HANDS MUST BE WASHED WHEN PUTTING ON GLOVES. TRAIN ALL EMPLOYEES ON WHEN TO WASH HANDS.,
- 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
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside
- Locations:
- dumpster(s)
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REACH IN COOLER ON THE LEFT SIDE OF THE PREP COOLER HAD A DAMAGED GASKET. MULTIPLE COOLERS WERE NOT MAINTAINING FOOD AT 41 F OR BELOW. THE SHELVING UNIT IN THE WALK IN FREEZER WAS DAMAGED AND THE TOP SHELF IS NOT FULLY SUPPORTED. THERE WAS A GAP IN THE FILTER BANK IN THE EXHAUST HOOD.,
- 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 Cleanser, Availabilty
- Items:
- Soap
- Locations:
- cookline handsink
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- 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)
|
11/17/2010 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- 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 CORRECTION MADE: THE CERTIFIED FOOD MANAGER WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED HIM. HAS REVIEW WITH THE EMPLOYEES PRESENT, THE SIGNS AND SYMPTOMS OF THE BIG 5 AND THE PROCEDURES TO REMOVE THE RESTRICTIONS.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- THE PERSON IN CHARGE MUST ADDRESS THE CITED PROFICIENCY CONCERNS: THE FOOD EMPLOYEES PRESENT DID NOT DEMONSTRATE A BASIC KNOWLEDGE OF FOOD BORNE DISEASE PREVENTION BY NOT KNOWING THE MINIMUM INTERNAL FOOD TEMPERATURES NEEDED FOR THE MINIMUM TIME TO ASSURE SAFE FOOD COOKING. CORRECTION MADE: THE FOOD EMPLOYEES PRESENT FOLLOWING INSTRUCTION FROM THE CERTIFIED FOOD MANAGER NOW KNOW SAFE FOOD COOKING IS ACHIEVED WHEN THE POTENTIALLY HAZARDOUS FOODS ARE HEATED TO A MINIMAL INTERNAL TEMPERATURES FOR AT LEAST 15 SECONDS @ 145*F WHOLE MUSCLE BEEF, LAMB CHOPS, @ 155*F FOR HAMBURGER, THIN SLICED BEEF, @ 165*F FOR POULTRY AND FOR REHEATING FOODS.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
|
05/26/2010 | Routine Inspection |
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- Utensil Storage Drawer above the ice machine
- Problems:
- Stored over/with Equipment/utensils
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- Observed bottle of spray cleaner stored on top of ice machine and stored on shelf above clean utensil storage. Correction Made: Observed cited chemical bottles removed and properly stored with the other chemicals
- General violation description:
- 7-201.11 - down and away from all food and food contact surfaces.
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside grease barrels
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Observed dumpster and grease barrel with open covers. Correction Made: Covers closed on the dumpster and grease barrel.
- 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
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- utility sink mops
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed wet mop head improperly stored in the MOP BUCKET'S SQUEEZER CHAMBER. Correction Made: Observed wet mop heads hung and draped improve air flow and reduce bacterial growth.
- 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.
|
12/09/2009 | Routine Inspection |
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