| No violation noted during this evaluation. | 08/08/2014 | Routine |
- Critical: Cleaning Maintenance Tools, Pr
- Items:
- Maintenance tool(s)
- Problems:
- Stored/cleaned/prepared in Dishwash machine
- Corrections:
- Do not use dishmachine to store/clean/prepare tools/maintenance items.
- Comment:
- Observed dust pan in the three compartment sink, when asked manager said they wash the dustpan in the washing machine. Correct by removing dustpan and washing in mop sink not the 3 compartment sink or dishwasher. Corrected after discussion with manager, items will be cleaned in mop sink.
- General violation description:
- 6-501.15 - FOOD preparation sinks, handwashing lavatories, and WAREWASHING EQUIPMENT may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
- Covering Receptacles
- Items:
- Waste container(s)/container(s)
- Locations:
- dumpster(s)
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Observed Dumpster lid was left open. Correct as soon as possible, will check at next routine inspection.
- 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
- Prohibition
- Items:
- Jewelry
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- Comment:
- Employees may not wear jewelry on hands or wrists except a plain band ring. Observed Employees wearing beaded bracelets, rubber wrist bands, other bracelets and ornate rings. Correct as soon as possible, will check next routine inspection.
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
|
08/28/2013 | Routine |
- Critical: Controlling Pests
- Comment:
- NO INSECTS OBSERVED AT TIME OF VISIT
- 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
|
09/18/2012 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Not performed
- Corrections:
- Remove pests from facility.
- Comment:
- REMOVE OBSERVED SMALL FLYING INSECTS ( FRUIT FLY/GNAT LIKE)........THE ABOVE INSECTS WERE OBSERVED IN ABUNDANCE AT THE POP MACHINE SYRUP BOXES AND EQUIPMENT ON THE WALL AND ON BROWN/BEIGE BAGS OF BLENDED BLACK TEA, AND WALL ABOVE FIRST AID KIT.........ALSO OBSERVED THE GNATS ON THE WALL (ABOVE THE WALK IN COOLER DOOR) AND A FEW GNATS OBSERVED AT THE HOT WATER HEATER DURING THE INSPECTION. OPERATOR HAS PEST CONTROL COMPANY ASSISTING WITH THE PROBLEM.........HOWEVER THE PROBLEM STILL PERSISTS OR AT LEAST IS REOCURRING AS PREVIOUS VISITS ON A COMPLAINT HAD SHOWN IMPROVEMENT AND REMOVAL. CONTINUE TO WORK WITH PEST CONTROL COMPANY .......IMPROVE FOOD CLEAN UP IN SOME OF THE MORE DIFFICULT AREAS IN THE ESTABLISHMENT SUCH AS UNDER EQUIPMENT, IN THE GROUT OF THE TILING ON THE FLOOR UNDER EQUIPMENT AS CITED IN VIOLATION #6-501.12. SWUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN FOOD DRIPPAGE OBSERVED IN WALK IN COOLER ON FLOOR..........ACCUMUATING WATER AT WALL NEXT TO DOOR INSIDE WALK IN......WHERE COVING HAS BEEN DISLODGED......REPAIR/REPLACE COVING. CLEAN FLOOR TILING GROUT OF ACCUMULATING FOOD ESPECIALLY IN AREAS UNDER COOLERS AND EQUIPMENT.
- 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.
|
08/22/2012 | Routine |
- Critical: Controlling Pests
- Comment:
- NO INSECTS OBSERVED
- 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
|
07/06/2012 | Follow-up |
| No violation noted during this evaluation. | 08/02/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Comment:
- CORRECTED. BOTTLES DISCARDED AND SPORTS BOTTLE REMOVED., OBSERVED OPEN POP BOTTLE IN WALK-IN COOLER AND OPEN WATER BOTTLE BY A HANDSINK ALONG WITH A SPORTS BOTTLE WITH STRAW BUT STRAW HAD CAP ON END. EMPLOYEE BEVERAGES MUST BE COVERED AND ALSO BE HANDLED IN A WAY THAT DOES NOT CONTAMINATE HANDS. PROVIDE CUP WITH LID AND STRAW OR TRAVEL MUG WITH HANDLE AND LID.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
|
07/30/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE BREAD RACKS HAVE ENCRUSTED OLD RESIDUE. THE ICE MACHINE LOWER BIN DOOR IS NOT CLEAN. CLEAN AND MAINTAIN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- bulk food bins
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- 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
- Locations:
- walk in freezer(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Front service area
- Problems:
- Not easily accessible Items stored
- 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)
|
01/13/2010 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED OPEN CAN OF POP ON SHELVING WITH EQUIPMENT. OBSERVED UNCOVERED CUP OF WATER. OTHER CUPS HAD LIDS AND STRAWS. MAKE SURE ALL EMPLOYEES HAVE PROPER BEVERAGE CONTAINERS., CORRECTED. PERSON IN CHARGE DISPOSED OF POP CAN AND WATER.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- Mop sink
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- MOP SINK HAS LEAK AT ATMOSPHERIC PRESSURE BREAKER. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
07/14/2009 | Routine Inspection |
| No violation noted during this evaluation. | 01/27/2009 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between drain line and flood rim of receiving drain
- Locations:
- Ice machine(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- WHITE PVC PIPE FROM ICE MACHINE IS RESTING ON DRAIN. ALSO FRONT AREA ICE BIN PIPE GOES BELOW CUPBOARD LEVEL AND CAN NOT BE OBSERVED IF AN AIR GAP EXSISTS. SPRAY NOZZLE AT 3 COMPARTMENT SINK. PROVIDE AIR GAP OF AT LEAST 1 INCH FOR ALL.
- 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: Backflow Prevention, Air Gap
- Items:
- Air gap between drain line and flood rim of receiving drain
- Locations:
- Ice machine(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- WHITE PVC PIPE FROM ICE MACHINE IS RESTING ON DRAIN. ALSO FRONT AREA ICE BIN PIPE GOES BELOW CUPBOARD LEVEL AND CAN NOT BE OBSERVED IF AN AIR GAP EXSISTS. SPRAY NOZZLE AT 3 COMPARTMENT SINK. PROVIDE AIR GAP OF AT LEAST 1 INCH FOR ALL.,
- 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:
- SALAD COOLER TOP PREP HAD FETA CHEESE 50F/51F. SANDWICH COOLER TOP PREP HAD DELI TURKEY 48F (PREPPED THIS MORNING), ROAST BEEF 44F, HAM 41F, DICED CHICKEN 52F (PREPPED THIS MORNING), TUNA SALAD 43F, CHICKEN SALAD 41F, ITALIAN COMBO MEAT 43F, AND REACH-IN OF UNIT HAD DICED CHICKEN 48F (PREPPED THIS MORNING). REACH-IN WITH FRUIT SALAD CONTAINING CUT MELON AT 46F TO 48F. PANINI COOLER TOP HAD FRESH MOZZARELLA AT 45F, REACH-IN HAD DRESSING 42F, TOMATO PESTO SAUCE 46F. THESE ITEMS MUST BE AT OR BELOW 41F. PERSON IN CHARGE (PIC) STATED ITEMS PREPPED IN MORNING AND THEN PUT IN FOOD PREP COOLERS. DISCUSSED MONITORING PREPPING PROCEDURE AND MAKING SURE PRODUCTS AREN'T OUT FOR TOO LONG AND TO TAKE TEMPERATURES BEFORE PUTTING IN PREP COOLER, IF TEMP IS HIGH - COOL IN WALK-IN DOWN TO 41F OR BELOW BEFORE PUTTING IN PREP COOLER. ALSO MAKE SURE COOLERS HOLDING ITEMS AT OR BELOW 41F. SELF SERVE AREA FOR COFFEE HAS CANISTERS WITH SKIM MILK AND 1/2 AND 1/2 AT 44F. PIC STATED TEMPS ARE NOT TAKEN AND TIME NOT USED. THESE MUST ALSO BE AT OR BELOW 41F. FACILITY CAN MONITOR TEMPS OF ITEMS OR MAY USE THE TIME MARKING PROCEDURE IN 3-501.19. MUST HAVE A WRITTEN PROCEDURE AVAILABLE AND MARK ITEM FOR TIME IN AND TIME OUT AND DISCARD AT 4 HOURS. FACILITY DOES TAKE TEMPS OF COOLERS 3 TIMES A DAY. START TAKING TEMPERATURES IN PROCEDURES INCLUDING PREPPING AND COOLING. THIS IS A REPEAT AND A RISK CONTROL PLAN HAS ALREADY BEEN RECEIVED. AN OFFICE CONSULATION WILL BE SCHEDULED.
- 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:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SALAD COOLER TOP PREP HAD FETA CHEESE 50F/51F. SANDWICH COOLER TOP PREP HAD DELI TURKEY 48F (PREPPED THIS MORNING), ROAST BEEF 44F, HAM 41F, DICED CHICKEN 52F (PREPPED THIS MORNING), TUNA SALAD 43F, CHICKEN SALAD 41F, ITALIAN COMBO MEAT 43F, AND REACH-IN OF UNIT HAD DICED CHICKEN 48F (PREPPED THIS MORNING). REACH-IN WITH FRUIT SALAD CONTAINING CUT MELON AT 46F TO 48F. PANINI COOLER TOP HAD FRESH MOZZARELLA AT 45F, REACH-IN HAD DRESSING 42F, TOMATO PESTO SAUCE 46F. THESE ITEMS MUST BE AT OR BELOW 41F. PERSON IN CHARGE (PIC) STATED ITEMS PREPPED IN MORNING AND THEN PUT IN FOOD PREP COOLERS. DISCUSSED MONITORING PREPPING PROCEDURE AND MAKING SURE PRODUCTS AREN'T OUT FOR TOO LONG AND TO TAKE TEMPERATURES BEFORE PUTTING IN PREP COOLER, IF TEMP IS HIGH - COOL IN WALK-IN DOWN TO 41F OR BELOW BEFORE PUTTING IN PREP COOLER. ALSO MAKE SURE COOLERS HOLDING ITEMS AT OR BELOW 41F. SELF SERVE AREA FOR COFFEE HAS CANISTERS WITH SKIM MILK AND 1/2 AND 1/2 AT 44F. PIC STATED TEMPS ARE NOT TAKEN AND TIME NOT USED. THESE MUST ALSO BE AT OR BELOW 41F. FACILITY CAN MONITOR TEMPS OF ITEMS OR MAY USE THE TIME MARKING PROCEDURE IN 3-501.19. MUST HAVE A WRITTEN PROCEDURE AVAILABLE AND MARK ITEM FOR TIME IN AND TIME OUT AND DISCARD AT 4 HOURS. FACILITY DOES TAKE TEMPS OF COOLERS 3 TIMES A DAY. START TAKING TEMPERATURES IN PROCEDURES INCLUDING PREPPING AND COOLING. THIS IS A REPEAT AND A RISK CONTROL PLAN HAS ALREADY BEEN RECEIVED. AN OFFICE CONSULATION WILL BE SCHEDULED. ,
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Raw ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- WALK-IN COOLER HAD SOUFFLE MIX ON TOP SHELF ABOVE READY TO EAT FOODS. STORE BELOW AND AWAY FROM READY TO EAT FOODS., CORRECTED. MOVED TO BOTTOM SHELF.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE AT OPPM AND CHLORINE BUCKET EMPTY. PERSON IN CHARGE STATED TEST STRIPS NOT USED REGULARLY, BUT WHEN THERE IS A PROBLEM THEY CALL REPAIR COMPANY. EMPLOYEE DID CHANGE BUCKET AND PRIMED AND MACHINE HAD APPROXIMATELY 10PPM, BUT STILL NOT WORKING PROPERLY. REPAIR TO PROVIDE 50 TO 100PPM AND USE TEST STRIPS REGULARLY.
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE AT OPPM AND CHLORINE BUCKET EMPTY. PERSON IN CHARGE STATED TEST STRIPS NOT USED REGULARLY, BUT WHEN THERE IS A PROBLEM THEY CALL REPAIR COMPANY. EMPLOYEE DID CHANGE BUCKET AND PRIMED AND MACHINE HAD APPROXIMATELY 10PPM, BUT STILL NOT WORKING PROPERLY. REPAIR TO PROVIDE 50 TO 100PPM AND USE TEST STRIPS REGULARLY.,
- 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
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- FACILITY DOES NOT USE TEST KIT REGULARLY FOR DISH MACHINE. USE TEST KIT.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
07/25/2008 | Routine Inspection |
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