- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED HALF & HALF AT 39*F INSIDE FRONT GLASS COOLER. CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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05/11/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- HALF & HALF IS 54*F INSIDE GLASS COOLER AT CASH REGISTER. KEEP PHF AT 41*F OR LESS. FOLLOW UP WITHIN 7 DAYS., HALF & HALF IS 54*F INSIDE GLASS COOLER AT CASH REGISTER. KEEP PHF AT 41*F OR LESS. RISK CONTROL PLAN PROVIDED. FOLLOW UP WITHIN 7 DAYS.,
- 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)
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05/04/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- HALF AND HALF WAS 53*F INSIDE GLASS COOLER AT CASH REGISTER. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS SHALL BE MAINTAINED AT 41*F OR LESS FOR COLD HOLDING. KEEP PHF AT 41*F OR LESS. THE HALF-AND HALF CONTAINERS WERE DISCARDED AT INSPECTION. FOLLOW UP WITHIN 10 DAYS., , ,
- 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:
- OBSERVED NO DATE MARKINGS ON A GALLON OF MILK INSIDE WALK-IN COOLER. READY-TO-EAT POTENTIALLY HAZARDOUS FOODS SHALL HAVE DATE MARKS TO INDICATE WHEN IT SHOULD BE CONSUMED OR DISCARDED. DATE MARKING MAY HAVE A MAXIMUM TIME OF 7 DAYS. DAY 1 BEGINS THE DATE PRODUCT IS OPENED OR PREPARED. MILK WAS DATE MARKED AT END OF INSPECTION. CORRECTED.
- 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
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04/23/2015 | Routine |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- At time of inspection, salad lettuce was handled with bare hands. Gloves were then used after this was addressed. Use gloves or tongs or deli tissue paper when handling rte foods. Corrected today.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
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10/16/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- Front Service Counter floor drain
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the floor area(s) directly below the reach in Cooler at the Front Service Counter paying special attention to the Flood Rim of reach in cooler drainage system.
- 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.
- 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 as a product scoop. See bulk bin of peas. 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
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03/19/2014 | Routine |
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Locations:
- kitchen grill line
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Properly label the unlabeled 'squirt type' bottle that contains water and/or oils. Simply label with the common name of liquid (water / oil) and keep labeled. This will help to minimize the chance of accidental staff misidentification and potential misuse.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
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09/12/2013 | Routine |
- Critical: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- dish machine(s)
- Problems:
- Not immersed in For at least 7 seconds
- Corrections:
- Submerse for at least 7 seconds.
- Comment:
- DISH MACHINE PROPERLY SANITIZING., DISH MACHINE REPAIRED AT TIME OF INSPECTION.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Warewashing, Cleaning Agents
- Items:
- Cleaning agents for warewashing detergent
- Locations:
- dish machine(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- NO DETERGENT AT DISHWASHING MACHINE., DETERGENT PROVIDED AT DISH MACHINE FOR PROPER CLEANING.
- General violation description:
- 4-501.17 - When used for WAREWASHING, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual WAREWASHING EQUIPMENT as specified in # 4-301.12(C), shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions. (Pf)
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08/29/2012 | Routine |
| No violation noted during this evaluation. | 02/27/2012 | Routine Inspection |
| No violation noted during this evaluation. | 08/26/2011 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- men's and women's restrooms ceiling vents
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- 3-compartment sink faucet
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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02/22/2011 | Routine Inspection |
| No violation noted during this evaluation. | 08/26/2010 | Routine Inspection |
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- Dining area ceiling tiles
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- MISSING CEILING TILE NEAR DINING TABLE - REPLACE.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
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02/24/2010 | Routine Inspection |
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- Dining area ceiling tiles
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- MISSING CEILING TILES ABOVE DINING TABLE - REPLACE.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
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08/28/2009 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- beneath the display cooler Front Counter
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- Dining area ceiling tiles
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- MISSING CEILING TILES ABOVE DINING TABLES - REPLACE.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
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02/23/2009 | Routine Inspection |
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