- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Wait station
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Shredded cheese on non food contact surfaces of stainless counter unit (cubby for trays, shelves). 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.
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01/16/2015 | Routine |
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED A LEAK AT THE DRAIN FROM THE 1-COMPARTMENT "PROTEIN" PREP SINK IN THE KITCHEN. THE PLUMBING SYSTEM MUST BE MAINTAINED. REPAIR THE LEAK AT THE DRAIN OF THE PREP SINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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07/30/2014 | Routine |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- OBSERVED A PLASTIC CUP AS A SPLASH SHIELD POSITIONED AT THE END OF THE DRAIN LINE FROM THE 1-COMPARTMENT FOOD PREP SINK ELIMINATING THE AIR GAP BETWEEN THE END OF THE DRAIN LINE AND THE FLOOR DRAIN. CORRECTED AT TIME OF INSPECTION BY REMOVING THE PLASTIC CUP. IF A SPLASH SHIELD IS NEEDED, ONE WILL BE INSTALLED THAT PROVIDES AN ADEQUATE AIR GAP.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Problems:
- Allows for contamination Of equipment
- Corrections:
- Repair/replace to prevent contamination.
- Comment:
- OBSERVED AT ONE MISSING SPACER/FILTER IN THE VENTILATION HOOD.
- 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)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- OBSERVED THE TONGS FOR THE RAW CHICKEN AND RAW BEEF AT THE COOK LINE STORED WITH THE HANDLES IN FOOD PRODUCTS AND THE TONGS FOR THE LETTUCE AT THE SALAD STATION STORED WITH THE HANDLES IN THE LETTUCE.
- 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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01/21/2014 | Routine |
| No violation noted during this evaluation. | 07/29/2013 | Routine |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Improperly washed hands Rinsed hands only
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- OBSERVED 3 SERVERS IMPROPERLY WASH HANDS AFTER HANDLING SOILED WARES. HANDS WERE RINSED OR WIPED WITH INSTANT SANITIZER CLOTH BUT NOT WASHED WITH SOAP AND WARM WATER FOR A MINIMUM OF 20 SECONDS AS REQUIRED. ALL EMPLOYEES MUST PROPERLY WASH HANDS AS REQUIRED. TRAIN WAIT STAFF TO WASH HANDS PROPERLY AFTER HANDLING SOILED WARES. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH THE MANAGEMENT STAFF. EMPLOYEES WERE COACHED TO PROPERLY WASH HANDS. ON-GOING TRAINING WILL BE PROVIDED TO EMPLOYEES BY THE MANAGEMENT STAFF.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- employee restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED BY PROVIDING PAPER TOWEL IN THE EMPLOYEE RESTROOM.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Problems:
- Allows for contamination
- Corrections:
- Repair/replace to prevent contamination.
- Comment:
- PROVIDE AN ADDITIONAL HOOD VENTILATION FILTER OR SPACER TO CLOSE ALL GAPS IN THE HOOD VENT TO PREVENT POSSIBLE CONTAMINATION OF FOOD AND EQUIPMENT.
- 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.
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01/22/2013 | Routine |
- Critical: When to Wash
- Comment:
- NEW PROCEDURE POSTED FOR DISHMACHINE PERSONNEL TO FOLLOW PLEASE FAX RCP TO WCHD TO GAIN FULL COMPLIANCE @ 727 7165
- 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
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08/13/2012 | Follow-up |
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- DISHWASHER HANDLED SOILED DISHWARE THEN DIPPED HANDS INTO SANITIZER BUCKET TO THEN HANDLE CLEAN DISHWARE PLEASE COMPLETE AND SUBMIT RISK CONTROL PLAN (RCP)AND RETRAIN PERSONNEL IF NECESSARY FOR FOLLOW-UP IN TEN DAYS,
- 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
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- WALK IN COOLER (WIC) Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PLEASE CLEAN FAN GUARDS AND CONDENSER
- 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
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08/01/2012 | Routine |
- Critical: Food Contact Surfaces and Uten
- Comment:
- TWO BOARDS WERE DISCARDED AND REPLACED WITH NEW ONES
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Comment:
- PIC SAID THAT HEATING ELEMENT WAS IN DISREPAIR AND IT HAS BEEN FIXED TODAY, ALFREDO SAUCE TESTED 167 F
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: When to Wash
- Comment:
- PIC SAID THAT S O P WAS REVISED AND THAT ALL EMPLOYEES ARE NOW BOUND BY IT FOR HAND DIPPING IN SANITIZER
- 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
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02/03/2012 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board(s) ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- TWO SMALL BOARDS IN USE ON EAST END OF COOKLINE HAVE BECOME DEEPLY SCRATCHED PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- Cookline POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- HOT ALFREDO SAUCE IN SAME LOCATION AS SPATULA TESTED 85 F PLEASE ALWAYS ENSURE 135 F OR HIGHER,
- 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 after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED THE DISHWASHER BRIEFLY DIP HANDS INTO SANITIZER BUCKET SUSPENDED BELOW DISHMACHINE JUST PRIOR TO PICKING UP CLEAN DISHES HIS HANDS WERE COVERED WITH "KEVLAR" GLOVES UNDERNEATH "SURGICAL" GLOVES THIS IS A REPEAT VIOLATION FROM THE COMPLAINT INVESTIGATED IN JULY 2011 PLEASE REMOVE (ALL)GLOVES AND REPLACE WITH NEW AFTER WASHING HANDS BETWEEN TASKS ALSO, DIPPING INTO SANITIZER MAY LEAVE A RESIDUE ON THE CLEAN DISH IF AMPLE DRYING TIME IS NOT PROVIDED,
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Cookline UTENSIL(S)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- SPATULA STORED IN STANDING WATER OF 85 F PLEASE STORE ON A CLEAN, DRY SURFACE, FLOWING DIPPER WELL, OR WATER OF 135 F OR HIGHER IN BETWEEN USES OR IN ANOTHER COMPLIANT MANNER
- 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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01/23/2012 | Routine Inspection |
- Critical: When to Wash
- Comment:
- CORRECTED BY MODIFYING THE STANDARD OPERATING PROCEDURE AS FOLLOWS: AFTER TABLES ARE CLEARED OF SOILED WARES AND WIPED OFF BY BUS BOYS, THE TABLES ARE RE-SET WITH CLEAN SILVERWARE/GLASSES BY THE HOSTS WHO DO NOT HANDLE SOILED WARES.
- 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
|
08/02/2011 | Follow-up |
| No violation noted during this evaluation. | 04/06/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/27/2010 | Routine Inspection |
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- SALAD BAR (PREP) ROOM SLICED TOMATO(ES)
- Problems:
- Improperly
- Comment:
- RECENTLY SLICED TOMATOES AT SALAD STATION IN DOUBLE CONTAINER (ONE IS PERFORATED TO ALLOW JUICE TO FLOW OUT) TESTED 48 F BLACK OLIVES IN ADJACENT (SINGLE) CONTAINER TESTED 36 F BOTH ARE SET UP TO BE IN CONTACT WITH ICE (BATH) BELOW, HOWEVER, ONLY TOMATOES ARE REQUIRED TO BE 41 F OR LOWER...THEREFORE, MORE ICE SHOULD BE MAINTAINED TO COMPENSATE FOR THE DOUBLE CONTAINER AND POSSIBLY A BRIEF PLACEMMENT IN THE WALK IN COOLER OR WALK IN FREEZER OR ANOTHER METHOD WOULD ENSURE THAT THEY ACHIEVE 41 F OR LOWER WITHIN THE SIX (6) HOUR TIME PERIOD REQUIRED PLEASE REVIEW THIS METHOD OF SLICING AND PLACING THERE TO MAKE SURE THAT IT IS IN COMPLIANCE WITH THE FOOD CODE PROVIDED PIC WITH MDA HANDOUT ON SLICED TOMATOES
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
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04/27/2010 | Routine Inspection |
- Critical: Conveying sewage
- Comment:
- gasket replaced, no leak, unit is now located not directly above rte foods of salad bar
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Food Contact Surfaces and Uten
- Comment:
- two new boards in use
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
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10/30/2009 | Follow-up |
- Critical: Conveying sewage
- Items:
- Sewage
- Locations:
- cooler(s) CONDENSATE
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- WATER EMANATING FROM INTERIOR OF SMALL LETTUCE COOLER AND DRIPPING OUT OF THE BOTTOM OF THE COOLER ONTO FOOD BELOW AT SALAD WAITSTATION PLEASE KEEP ALL FOOD OUT FROM UNDER UNTIL REPAIRED TODAY, PIC DISCARDED TOMATOES AND MOVED OLIVES AWAY FROM POSSIBLE SPLASH, SERVICE WAS CALLED,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cookline ACRYLIC CUTTING BOARD
- Problems:
- Rough
- Corrections:
- Repair/replace.
- Comment:
- TWO SMALL CUTTING BOARDS DEEPLY SCRATCHED PLEASE DISCONTINUE USE OF THESE TWO PLEASE SAND OR PLANE DOWN SMOOTH OR REPLACE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
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10/21/2009 | Routine Inspection |
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