- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Comment:
- SMALL CUP OBSERVED STORED IN THE FETA CHEESE IN BETWEEN USES. DISPENSING TOOLS STORED IN FOODS MUST HAVE HANDLES THAT EXTEND OUT AND AWAY FROM FOOD.
- 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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12/03/2014 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Beyond consume by date
- Corrections:
- Dispose of food item.
- Comment:
- TUNA SALAD WAS BEYOND EXPIRATION DATE OF 12/5/13. TUNA SALAD DISCARDED. CORRECTED.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
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12/16/2013 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s) interior
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the interior surfaces of the reach in freezer located within the kitchen. Do not let old food residual & frozen liquids accumulate on these interior surfaces without frequent washings. Simply hand sweep and wash interior surfaces often. Frozen liquids may need to be carefully chipped out prior to hand sweeping.
- 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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12/11/2012 | Routine |
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Provide a working supply of paper hand towels to the rear kitchen hand wash sink to encourage frequent and PROPER employee hand washing.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Sink, Installation
- Items:
- Handwashing facility back
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Reestablish hot water to the hand wash sink located at the rear of the kitchen. Both hot & cold running water MUST be provided at each and every hand wash sink to encourage frequent and proper staff hand wash activities. Simply supply hot water to this sink.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
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12/08/2011 | Routine Inspection |
- Comment:
- All employess shall wear hair restrains such as hats ,nets.Provide hat or hair net to all employees.Correction made at the time of inspection.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Items:
- Physical facilities/structures floors
- Locations:
- 3-compartment sink(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Floor shall be kept clean and cleaned as often as necessary.Accumulation of food debris and standing water observed in area around 3 compartment sink.Floor drain is working correctly.Clean liquid spil and food debris.Corrected at the time of inspection.
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- 3-compartment sink(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Floor shall be kept clean and cleaned as often as necessary.Accumulation of food debris and standing water observed in area around 3 compartment sink.Floor drain is working correctly.Clean liquid spil and food debris.Corrected at the time of inspection.
- 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.
- Hair Restraint Effectiveness
- Comment:
- All employess shall wear hair restrains such as hats ,nets.Provide hat or hair net to all employees.Correction made at the time of inspection.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
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12/22/2010 | Routine Inspection |
- Critical: Cooling
- Comment:
- AT ABOUT 3:21 P.M. A CONTAINER OF COOKED PASTA (COOKED AND COOLED TODAY AT ABOUT NOON) WAS FOUND AT TEMPERATURES OF 51, 50, AND 46 DEGREES F. PER THE OPERATOR, THE PASTA WAS COOLED IN THE FOLLOWING MANNER: 1. AFTER COOKING, THE PASTA WAS PLACED IN A STRAINER AND RINSED WITH COLD WATER. 2. NEXT WHILE IN THE STRAINER, THE PASTA WAS ALLOWED TO SIT AND DRAIN ON THE SINK DRAIN BOARD, BEFORE BEING TRANSFERRED TO THE WALK IN COOLER FOR THE REMAINDER OF THE COOLING PROCESS. THE OPERATOR STATED THAT IT TAKES ABOUT 1 HOUR FOR THE PASTA TO COOL DOWN TO TEMPERATURES IN THE 40's. A SECOND CONTAINER OF COOKED PASTA PREPARED ON 2-1-2010 WAS FOUND AT TEMPERATURES OF 39 AND 40 DEGREES F. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Hot and cold holding
- Comment:
- AT ABOUT 3:05 P.M., IN THE TOP PORTION OF THE PREP COOLER (NEAREST THE FRONT COUNTER) FETA CHEESE (WITHOUT THE BRINE), DELI MEATS, CHOPPED HAM, AND SLICED TOMATOES WERE FOUND AT 38, 41, 40, AND 41 DEGREES F. THE VIOLATION IS NOW CONSIDERED 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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02/03/2010 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 140 degrees f to 70 degrees f for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- AT ABOUT 1:46 P.M., IN THE WALK IN COOLER, A LARGE COVERED PLASTIC CONTAINER OF COOKED PASTA WAS FOUND AT 46 DEGREES F NEAR THE CENTER OF THE CONTAINER. THE OPERATOR STATES THAT THE PASTA WAS COOKED YESTERDAY FROM ABOUT 2-6 P.M., RINSED WITH WATER AND THEN PLACED IN THE COOLER. ENSURE THAT COOKED PASTA IS COOLED FROM 135-70 DEGREES F WITHIN 2 HOURS AND FROM 70-41 DEGREES F WITHIN 4 HOURS FOR A TOTAL COOLING TIME OF 6 HOURS. THE OPERATOR WAS TOLD TO DISCARD THE PASTA TO ENSURE FOOD SAFETY. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED PENDING FURTHER ADMINISTRATIVE ACTION PURSUED FOR VIOLATION 3-501.16 TO ENSURE THAT PASTA IS COOLED WITHIN THE STAGES ABOVE. COMMENTS: WHEN COOLING PASTA, AFTER RINSING CONSIDER SPREADING IT THINLY (NO MORE THAN 1-2 INCHES THICK) ON A COOKIE SHEET OR A METAL PAN BEFORE TRANSFERRING IT TO THE WALK IN COOLER. IF PLASTIC CONTAINERS MUST BE USED, CONSIDER USING AN ICE BATH AND AN ICE PADDLE. TRY LEAVING THE PASTA UNCOVERED OR LOOSELY COVERED
- General violation description:
- 3-501.14 - AS CONDENSATE DROPS WERE OBSERVED ON THE CONTAINER LID. REFER TO THE INFORMATIONAL HANDOUTS PROVIDED AND SECTIONS 3-501.14 AND 3-501.15 OF THE 2005 FOOD CODE FOR FURTHER INFORMATION ON COOLING. ,
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 1:27 P.M., IN THE TOP PORTION OF THE PREP COOLER (NEAREST THE FRONT COUNTER) FETA CHEESE (WITHOUT THE BRINE) AND DELI MEATS WERE FOUND AT 46 AND 47 DEGREES F. IN THE BOTTOM OF THE COOLER, COOKED PASTA WAS FOUND AT 48 DEGREES F. THE OPERATOR STATES THAT THE FETA AND MEATS HAD BEEN HERE SINCE ABOUT 9-10 A.M. THIS MORNING. ENSURE THAT POTENTIALLY HAZARDOUS FOODS ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A REPEAT CRITICAL VIOLATION. A RISK CONTROL PLAN WAS GIVEN PREVIOUSLY ON 9-15-2008. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED TO RESOLVE THIS ISSUE. COMMENTS: THE OPERATOR WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS, THEY MUST BE DISCARDED. IN THE INTERIM, DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THIS COOLER. STORE THEM IN THE OTHER PREP COOLER WHERE TEMPERATURES WERE FOUND ACCEPTABLE: I.E.: COOKED SAUSAGE: 42 DEGREES F, SLICED HAM: 39 DEGREES 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)
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12/23/2009 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, AT APPROXIMATELY 1:45 P.M., THE FOLLOWING FOODS IN THE TOP PORTION OF THE PREP COOLER (NEAREST THE BUILDING ENTRANCE) WERE FOUND AT THE TEMPERATURES LISTED: DICED HAM: 49.5 DEGREES F, SLICED TOMATOES: 48.1 DEGREES F, FETA CHEESE (WITHOUT THE BRINE SOLUTION): 47.9 DEGREES F, HARD SALAMI: 50.7 DEGREES F, AND DELI TURKEY: 50.8 DEGREES F. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE KEPT COLD AT 41 DEGREES F OR LESS. THE PERSON IN CHARGE WAS TOLD THAT IF THE ABOVE FOODS WERE AT TEMPERATURES ABOVE 41 DEGREES F FOR 4 OR MORE HOURS, THAT THEY MUST BE DISCARDED. ENSURE THAT FOODS HELD IN THIS COOLER ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. A RISK CONTROL PLAN WAS GIVEN PREVIOUSLY ON 9-15-2008 FOR THIS VIOLATION. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED TO RESOLVE THIS ISSUE. PENDING FURTHER ADMINISTRATIVE ACTION, A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE COMPLIANCE. COMMENTS: IN THE INTERIM, DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THIS COOLER. STORE THEM INSTEAD IN THE OTHER PREP COOLER WHERE FOODS WERE FOUND AT ACCEPTABLE TEMPERATURES: I.E.: COOKED SAUSAGE: 42.4 DEGREES F, SLICED HAM: 36.5 DEGREES F. CONSIDER IMPLEMENTING THE FOLLOWING CORRECTIVE ACTIONS: 1.) TRY READJUSTING THE THERMOSTAT SETTING OF THIS COOLER TO A LOWER TEMPERATURE SETTING. 2.) CONSIDER KEEPING THE COOLING WELL CONTAINERS COVERED WITH LIDS. 3.) ENSURE THAT THE COMPRESSOR AND OTHER COMPONENTS ARE FREE OF DIRT AND DEBRIS. 4.) HAVE THE COOLER SERVICED IF NECESSARY. ,
- 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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08/03/2009 | Routine Inspection |
| No violation noted during this evaluation. | 03/02/2009 | Routine Inspection |
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